Domain Review Bayside & Port Phillip - October 23, 2024
After 40 years on the Aussie food scene, and a new instant-classic cookbook, the lauded chef is having his moment
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Broadsheet Founder and publisher: Nick
Shelton Managing director: Sian Whitaker
Australia editor: Nick Connellan Features
editors: Emma Joyce, Dan Cunningham
Melbourne food & drink editor: Audrey Payne
Commercial director: Paul Bates Studio and strategy director: Chrissy Voss Senior media partnerships manager: Jessica Kirsopp
Broadsheet Editor: Jo Walker Assistant editor: Gitika Garg Editorial assistant: Gideon Cohen Design lead: Ben Siero
Designer: Ella Witchell Design intern: Chelsea Devon Sub editors: Miriam Kauppi, Kit Kriewaldt, Barnaby Smith, Adeline Teoh
Photographers: Graham Alderton, Jamie Alexander, Jess Brohier, Ben Dazey, Pablo Diaz, Jordan Drysdale, Amy Hemmings, Casey Horsfield, Carissa Jan, Kaede James Takamoto, Annika Kafcaloudis, Arianna Leggiero, Ali Mitton, Mark Roper, Kelsey Zafiridis
Cover credits: Tony Tan shot by Graham Alderton
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It’s drizzly when we get to Tony Tan’s place for our cover shoot, and the chooks need feeding. So we follow the culinary giant into his backyard, where he throws corn to his “girls” before talking us through his enviable veggie patch. Later on, he feeds us, too – morsels of char siu and spinach in oyster sauce. After 40 years in hospitality, Tan is still hosting and cooking with joy.
Jo Walker Broadsheet
Editor
Melbourne: Level 4, 600 Church Street, Cremorne 3121, VIC
The Deli Boy offering is simple: coffee from 36th Parallel, pastries from The Notting Hill Bakery, and sandwiches and open-faced toasties made with Zeally Bay sourdough and fillings from the market.
The daily range may include egg and bacon focaccias; mortadella, stracciatella and truffle honey-glazed eggplant paninis; and tomato, mozzarella and basil piled onto long, thin sesame rolls. There’s also a deli case filled with seasonal salads, plus cheese and charcuterie for tasting boards.
The sanga shop is in a former mechanic’s garage and has brick exteriors, terracotta-tiled interiors, globe lights and marble benchtops. The shelves are filled with baguettes, tinned fish and bottles of olive oil, and there’s a ham hock hanging out the front.
There’s a bit of footpath seating out the front of the venue. And if you walk through the deli, you’ll find a sprawling courtyard that’s decked out with string lights, large umbrellas and heaters to suit all seasons. — QM
ADD TO CART
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IN THE DIARY
Molto Bello: Icons of Modern Italian Design
Heide’s new exhibition celebrates the rich tradition, technological sophistication and creativity of some of the most significant achievements in 20th-century Italian design. Spanning from the 1930s to the 1980s, the show features legendary Italian designers like the Castiglioni brothers, Joe Colombo, Ettore Sottsass and more. There’ll be pieces from public and private collections on display, including classic furniture, lamps, homewares and the iconic Vespa. — GC
Oct 26 – March 23, 2025 / Heide Museum of Modern Art, Bulleen / heide.com.au Piero Fornasetti, Tema e Variazioni no.130, 1950s, porcelain
Photo: Pablo Diaz
HOME MAKER
Joshua Space IN THE KITCHEN
Many people find the idea of outer space overwhelming, but Melbourne-based artist and designer Joshua Space says he finds comfort in the unknown. “I find the idea of space very humbling. It’s so large and gives this beautiful perspective.”
Space’s collection of void mirrors evokes the same feeling. The distressed coloured edges of the glass pull you into your reflection, much like the pull of a black hole, and (re)frame you. Powder-coated hues, layered in a ripple pattern, distort the image looking back at you.
He also makes colourful planters and chairs from 100 per cent repurposed and recycled post-consumer plastic. — SG
joshuaspace.com.au
Kashmiri Paneer
Dougal Colam, Bhang
Prep time 15 minutes / Cook time 25 minutes / Serves 4
80ml (1/3 cup) mustard oil 400g paneer cut into 1cm cubes Pinch of ground asafoetida 4 cloves 2 cinnamon quills 6 green cardamom pods 3 dried bay leaves ½ tsp caraway seeds 400g can pureed tomatoes 2 tsp ground ginger 1 tsp fennel seeds ground using a mortar and pestle ½ tsp Kashmiri chilli powder 3 tbsp plain yoghurt whisked 6 saffron threads 1 tbsp roughly chopped coriander leaves Sea salt to taste 1 tbsp pouring or thickened cream Steamed basmati rice or naan bread to serve
Heat 2 tbsp of the mustard oil in a heavy-based frying pan over medium heat until slightly smoking. Add the paneer and saute for 5–6 minutes, until golden, then transfer to a bowl of warm water, along with the asafoetida, and set aside (this will soften the paneer).
Heat the remaining 2 tbsp of mustard oil until slightly smoking again, then remove from the heat and let it cool a little. Add the whole spices, return the pan to medium heat and saute for 1–2 minutes, until the cardamom pods start popping and releasing their aroma.
Add the pureed tomatoes, ground ginger, ground fennel and chilli powder and stir to combine, then add the yoghurt and saffron threads. Mix well, then simmer for 5–10 minutes, until slightly thickened, fragrant and the oil has started to separate from the mixture. Drain the paneer and stir into the tomato mixture. Simmer for a minute or two to warm through.
Add the coriander leaves and salt to taste, then transfer to a serving dish and drizzle the cream over the top. Enjoy with steamed basmati rice or warm bread.
Find this recipe – and 80 more like it from Melbourne’s best cooks, chefs and restaurants – in the Home Made cookbook. $49 95 / shop.broadsheet.com.au
Photo: Carissa Jan
Photo: Mark Roper
SNACK BAR STREET STYLE
By Audrey Payne
Two Smith St Bistrot alumni have opened Malin, a wine bar in Rathdowne Village. The kitchen is led by French chef Clement Pilatre, who incorporates North African flavours with dishes such as Moroccan-inspired ballotine chicken. 687 Rathdowne Street, Carlton North / malinmelbourne.com
Tori’s is one of the city’s most-loved bakeries. Now chef-owner Tinee Su has opened Regale, a 150-seat Asian and European bistro in a historic 1800s building, once the Carlton United Brewery. Stop by for butter scallops with saltbush, chicken cordon bleu with a Sichuan-inspired sugo, and rempeyek kacang (Indonesian peanut rice crackers) served on a silky bed of tofu cream. 555 Swanston Street, Carlton / regaler.com.au
Lonsdale Street bakery International Cakes – known for its loukoumi, baklava and rum baba – closed for good after 62 years in business. “The time has come for me to retire,” owner Bill Batzogioannis told Broadsheet on the final day of service. 185 Lonsdale Street, Melbourne
Moon Mart, a Korean and Japanese cafe known for house-made condiments, and egg and char siu bacon rolls, recently closed its West Melbourne store to open a new outpost in South Melbourne, coming soon. 315 Clarendon Street, South Melbourne / @moon_mart_
Oktoberfest is over but you can still celebrate at 56-year-old German beer hall Hofbrauhaus in the CBD until Saturday October 26. Participate in stein-holding competitions – a strength challenge where participants hold a full stein in front of their bodies using a single hand – and enjoy live Bavarian music on Friday and Saturday nights. 18-28 Market Lane, Melbourne / hofbrauhaus.com.au
Read the full story for each dot point: broadsheet.com.au/melbourne/series/snack-bar
Swanston Street, Parkville
Name: Sora Kim Age: 33 Occupation: Fashion Tell us about your outfit today. Most things are Korean brands. My dress is from Reality Fiction, my denim pants are from Ponytail – it’s my favourite Korean brand – the shoes are an Asics x Cecilie Bahnsen collaboration and my jacket is from APC. What do you gravitate towards when shopping? I like colour and a loose fit. Where do you get your style inspiration from? Usually from fashion brands and Instagram – an account called @sneakersnstuff.
HOME TO LANDMARKS
Parkville offers a unique mix of historic charm and modern vitality. Known for its tree-lined streets, the area features iconic landmarks like the Royal Park, Melbourne Zoo, and the University of Melbourne.
Source:
Photo: Kaede James Takamoto
Photo: Kelsey Zafiridis
Photo: Jamie Alexander
Photo: Amy Hemmings
THE INTERVIEW
Choreographer Stephanie Lake Balances Chaos and Control
Words by Gitika Garg
Photo by Casey Horsfield
As a child Stephanie Lake was, in her words, “a lounge room dancer”. “My early memories of dance are playing around, getting into dress-ups, putting music on and making shows,” she tells Broadsheet. “It’s interesting because that’s what I do now, isn’t it?”
Except instead of the family living room, Lake creates performances on stages around the world, from Paris to Germany to Hong Kong. The Helpmann Award-winning contemporary dance choreographer is known for her striking visual aesthetic, balanced between chaos and control. She’s created commissions for top Aussie dance companies including Chunky Move and the Sydney Dance Company, and directed multi-award-winning works like Manifesto – a pulsating show featuring nine dancers and nine drummers –for her own Stephanie Lake Company. Most recently, Lake was appointed as The Australian Ballet’s resident choreographer, a position that represents the “next big significant marker” in her career.
It’s been a gradual journey to get here. Born in Canada and raised in Tasmania, the Melbourne-based creative started taking contemporary dance classes in her mid-teens. Only after finishing school and not knowing what to do next did she realise dance was the answer.
“I had a moment of clarity where I thought, ‘I have to study the thing I enjoy doing the most’, and at that point it was dance,” Lake says. “Even though I didn’t have a lot of training, I thought this is the thing I’m most interested in.”
While studying at the Victorian College of the Arts, Lake began getting work as a dancer and touring with influential companies like Chunky Move, Lucy Guerin and Balletlab. But it wasn’t until she got her first paid commission, a three-minute show for Chunky Move, that she decided to take the gig seriously.
“I feel like there’s been lots of forks in the road where it gets to a point that it feels too hard, but then an opportunity would come that would keep me on track.”
Lake’s distinctive choreographic style is a mix of wildness and precision. “I really like a big physicality
and kind of recklessness in the body, but then I also really like rhythm and a mechanical-like way of moving.” It’s a duality that’s developed from working with different types of dancers and seeing the breadth of their movement, she says.
Inside the studio, things toe a similar line. Sometimes it’s an organic and spontaneous process, where Lake starts with a blank slate and the energy of the dancers drives the personality of a piece. Other times there’s a clear idea in place off the back of research, reference images and music.
With Circle Electric – her commission for The Australian Ballet which recently finished its Melbourne and Sydney seasons – it’s been a combination of both impromptu creation and careful pre-planning. The large-scale production featured 50 dancers set against an electro-acoustic Robin Fox score mixed with a live orchestra, and explores the paradoxical ideas of being both insignificant and profoundly important.
Almost always, Lake is juggling many shows at once. These days, aside from working with The Australian Ballet, she’s putting on Assembly Vol. 1 – a performance she originally made in 2019 in China – as part of the Brisbane Festival, and opening Colossus in Korea. The latter is a touring performance that started in 2018 and features a cast of 50 local dancers from each city it arrives in (so far 13 countries and counting).
“It’s a really special experience because it’s full immersion in the culture. We’re in their studios for a month and get to know them really intimately.”
Up next, Lake is preparing for the opening act of Adelaide Fringe – for which she has created a 1000person public participation piece with The Australian Ballet, calling on those with some kind of dance experience. In the past, she’s also crafted works like Multiply that require participants to have no background in dance whatsoever – an incredibly rewarding and nourishing process, she says.
“I believe deeply that anyone should be able to dance if they want to, and there’s a great amount of joy to be had in that kind of connection.”
HOME OF THE WEEK
Grand home of Kath’s alter-ego
Words by Kay Keighery
Was it named after the street or the other way around? Either way, Tiuna endures proudly as one of Elwood’s original mansions.
Built in the mid-1880s for noted barrister Henry Duigan, the grand house and its gracious grounds have weathered flood, fire and fever (as per the local history books) to still work a charm for refined family living.
In a testament to that, its high-profile owners, Kath & Kim’s Jane Turner and diplomat John Denton, have been happy raising their brood here for the last 27 years.
While the historic gravitas is palpable, modernity also gets a nod through an extension by JCB Architects.
An entertainment deck, a pool and a hybrid pool house and gym space further the appeal for sociable, active, up-to-date types.
The short and sweet street links Ormond Road and Ormond Esplanade. Head north for cafes, shops and buses; stroll metres south to the beach.
Set back behind a high wall and looming large in white, with lacework fringing and a marble-tiled verandah, the facade extends a heart-warming welcome.
Beyond it, the ground floor presents a tremendous tally of living spaces.
Step left from the entrance hall into the dining room with its bay window and marble fireplace. Sidle right into a shelf-lined library connecting with the lounge, where two sets of French doors open to the garden.
Past the home office, the kitchen-livingdining hub greets with a two-storey, cedarlined ceiling heralded by clerestory glazing.
Folding glass doors to either side create a flow-through effect. Take those on the right to the entertainment deck, which begins covered and finishes with an open-air section and inbuilt seating.
Concluding this level, what was formerly the separate stables is now a connected rumpus room due to that inspired extension.
Accessible via original barn doors, with a fireplace and three exits to the pool and garden, it ups the ante for keeping little Vegemites happy.
The front yard provides parking for four cars, while the rear garden has a lawn bound by established greenery, and a securely fenced, fully tiled pool and cute poolhouse.
Upstairs are the five bedrooms, with three bathrooms (including the en suite to the main) meaning there is minimal queuing for daily ablutions.
Extras include hydronic heating and a security system. Finery such as the crystal chandelier in the main bedroom and bespoke joinery reinforces its timeless character, while Neff and Miele appliances lend a legup to whoever’s on dinner duty.
It may not be in Kath and Kim’s Fountain Lakes, but it will put a smile on your face.
Elwood
8 Tiuna Grove
$7.5 million-$8 million
5 4 4
Auction: 11.30am, October 26
Agent: Marshall White, Andy Nasr 0422 029 324
Hover your camera over the code to see Domain listings in Elwood
WHAT THE AGENT SAYS
“A historic estate complete with pool and gardens, Tiuna offers an exquisite blend of 19th-century charm and modern luxury, presenting an unparalleled opportunity for discerning buyers seeking a prestigious family home.”
NEED TO KNOW
This property last sold for $802,500 in 1997. The median price for a four-bedroom house in Elwood is $2.775 million.
Bendigo Avenue, February
Andy Nasr Marshall White
Highett Common has been masterplanned to bring nature and refned living to the heart of Highett. The 9.3 hectare precinct features diverse, architecturally designed apartments, oriented to take advantage of leafy views across a new conservation reserve and parkland. A series of carefully curated resident amenities, bring resort-living to you every day including outdoor and indoor pools, gym and wellness areas, private dining facilities and a cinema.
1, 2 & 3 BEDROOM APARTMENTS NOW SELLING, FROM $525K. BOOK YOUR EXCLUSIVE PREVIEW TODAY.
IT’S (FINALLY) TONY TAN’S TIME
Words
by Audrey Payne · Photos by Graham Alderton
I feel that this is actually going to be my moment. Do you think?”
Tony Tan asks in classic Tony Tan style, confident and self-effacing all at once.
We’re doing dishes after lunch at the chef’s home in Trentham, about an hour’s drive from Melbourne. Tan washes, I dry. He’s just finished teaching a Southeast Asian course as part of his self-run cooking school. Tan is a kind yet thorough teacher, who serves a kind of loving Asian aunty energy that reminds me of my own Chinese Malaysian mum. Standards are high, but there’s love (and a lot of expertise) in every correction or piece of knowledge.
He makes sure to always keep the mood light and shares jokes with his students –regular members of the public who have come to learn, and, though they never say it aloud, to hang out with an unassuming kitchen icon on his home turf.
Efforts are rewarded with a lunch that today includes beef rendang, bebek betutu (Balinese roast duck), punchy terong balado (Indonesian sambal eggplant), chicken satay with peanut sauce and char kway teow (Malaysian stir-fried flat rice noodles).
But once everyone leaves, the chef is left to clean up. It’s odd to see someone of his status doing dishes. Stars really are just like us.
Tan saying 2024 is his moment is perhaps odd when you think about his achievements and the longevity of his career. He’s been part of the culinary conversation since opening Tatler’s Cafe in Sydney in 1983, where he made a name for himself cooking dishes like rocket salad with char siu pork and pumpkin pasta with a hint of oyster sauce. He was a host on SBS’s The Food Lovers’ Guide to Australia in the 1990s, and his time in people’s living rooms turned Tan into a household name among certain subsections of the Aussie public.
Even with that pedigree, this year has been particularly big. Tan got married at Dave Verheul’s Russell Street restaurant Embla, went on a long honeymoon with his husband, and is about to release his new book Tony Tan’s Asian Cooking Class, which took him three years to write and is the first work the chef has published since his 2017 title Hong Kong Food City. Understandably, he describes his current state as “overwhelmed.”
The new book is a proper cooking bible –hefty, instructive, gorgeously presented and full of kitchen inspiration. Drawing on decades of experience, Tan covers well-known classics like Cantonese fried rice, Singapore chilli crab, laksa and pandan chiffon cake – plus deeper cuts like Xinjiang lamb skewers, roti john fried French bread and Rajasthani watermelon curry.
He also includes explainers on Asian pantry staples (including which oils and stocks to use when), plus instructions on how to season and cook with a wok.
It feels like Tan is on the verge of another, later-in-life breakout ahead of his book release. Maybe the culture is finally ready to meet him where he’s been for years. I tell him his current trajectory reminds me a bit of fellow Malaysian Michelle Yeoh. Like Tan, the actress has been working since the 1980s, but has only really gotten her flowers in the past few years.
bigger. But in actual fact, there’s always a mountain even higher than you are. You can never reach the pinnacle, because the pinnacle is unattainable.”
Not that he doesn’t have his moments of anxiety. “Every once in a while, I would turn around and say, ‘Why is he or she doing much better than me?’ But that’s okay. It’s because it’s their journey.”
Tan can also rest easy knowing his life has given him a unique and irreplicable culinary education. “For me, it’s the kind of journey
“I believe very, very strongly in leaving a legacy … what I’m doing is trying to encourage people to see that we’ve got to leave something for the betterment of society.”
He balks at the comparison. “God, do I look like a celebrity? I am not!”
While it’s true that Tan has never quite reached the levels of fame other Australian celebrity chefs enjoy, he’s not jealous or resentful of those who get more attention than him.
“‘One mountain always likes to compare itself to another mountain that’s higher,’” he says, translating a Chinese proverb “Yi shan you bi yi shan gao” for me. “By that expression, it just means you like to think that you’re
his own hotel in Tan’s hometown of Kuantan, a small city on Malaysia’s east coast. The family employed Cantonese chefs who cooked food that was “completely different” from the Hainan food his parents had growing up. He helped out in the restaurant from as young as five or six: “I can still smell the tonnes and tonnes of prawns that I peeled.”
Tan’s parents sent him to Melbourne at “the end of the hippie period” to go to university and study to become a lawyer, engineer or an accountant. But then he discovered Lygon Street and was set on a different path. “There was the smell of pot in the air, and there were all the Hare Krishna people … I’d never seen all that in my life.”
He first started working at vegetarian restaurant Shakahari in Carlton, which still exists today. Then he dropped out of uni and went to study at Leiths School of Food and Wine in London and La Varenne cooking school in Paris. When he eventually moved back to Melbourne after closing Tatler’s Cafe in Sydney, he went back to university and got a degree in Chinese, French and Renaissance history. He was cooking ticketed lunches for Stephanie Alexander and about to embark on a masters degree when he got a call from a producer asking if he’d audition for an SBS show “and that changed everything”. Now in his third act (or maybe 12th, depending on how you count it), Tan is thinking about his legacy. “I’m not showy, but I hope that people will respect and acknowledge what I do,” he says.
He’s also thinking about the future and turning his garden, where he’s currently raising chickens, into an “edible forest” with an Asian bent. He’s planted bok choy, osmanthus and citrus trees, and one day hopes someone who shares a similar food philosophy to him will take over.
that has got a lot of layers – layers upon layers of understanding of flavours.”
The chef’s Hainanese parents were part of Malaysia’s large Chinese diaspora. Before Tan was born, his mother learnt how to cook in the houses of British colonials before Malaysia became independent in 1957. Her Western food repertoire included butter cakes, plum puddings and other “English-style” dishes.
His father managed government accommodation and, by the time Tan was born, ran
“I believe very, very strongly in leaving a legacy for the rest of the world,” Tan says. “We are now living in a world where there are so many problems, from anything that’s environmental to climatic, to political and so on like that. In a very small way, what I’m doing is trying to encourage people to see that we’ve got to leave something for the betterment of society or for the world.
“That’s a reason why I want to start the food forest and to have chickens and all that sort of thing. Because that means I’m also reducing my carbon footprint.”
We go outside to feed the chooks and I have one final question for Tan. Is it finally his moment? “I think. But then, you know, it’s taken 40 years.”
LIKE A LOCAL
South Melbourne
By Ruby Harris
The market may be the suburb’s iconic landmark (and for good reason), but there’s plenty more to do on a day out in South Melbourne. The inner-city suburb, just two kilometres from Melbourne’s CBD, is a charming and relaxed spot that feels slightly removed from the hustle and bustle of its nearby neighbours.
Of course, it would be remiss of us if we didn’t tell you to start the day at the market. On your way over, grab a coffee from Nine Yards or St Ali. The South Melbourne Market is a great spot to wander, pick up fresh produce, or just soak up the al fresco dining atmosphere. If you’re an early bird, it’s a peaceful spot to do your weekly shop. Later in the morning, expect vibrant crowds and plenty of rush. Apart from browsing through classic produce stalls, there are some excellent sweets worth waiting in line for. Don’t skip out on Agathe Patisserie for French-inspired pastries.
A little down the road from the market, Juniper is a go-to spot for a sit-down meal. From the team behind Florian in Carlton, this hole-in-the-wall cafe is home to what might be Melbourne’s best chicken sandwich. There are plenty of other sanga options, fresh salads and breakfast plates to choose from if that’s more your thing. We recommend going for the coffee frappe served with a frozen coconut ice cube. Hector’s Deli also has an outpost nearby, or you can never go wrong with a stop at The Kettle Black.
It’s easy to spend the rest of the day wandering through tree-lined streets. Stop in at Coventry Books to pick up a new weekend read, or visit Made in Japan for beautiful ceramic tableware. If you’ve stocked up at the market because you’re expecting guests, pop by Cloudwine Cellars or Prince Wine Store to pick up a bottle or two.
If you’re planning on dinner out, our first choice is between Park Street Pasta & Wine or Half Acre. Or get the schnitzel at Lamaro’s Hotel.
South Melbourne is one of the most sought-after suburbs in the city due to its close proximity to both the CBD (two kilometres south) and Southbank. It’s popular with all ages, but young professionals and families in particular are moving to the area.
Average Age 39
Median Weekly income $2,101
Clockwise from top: Church facade, photo Casey Horsfield. Juniper chicken sandwich, photo Arianna Leggiero. Clarendon Street, Park Street Pasta & Wine, photos Casey Horsfield
WHAT THE AGENT SAYS
“There’s a real mix of homes and demographics in South Melbourne. From heritage-protected terrace houses in wide leafy streets, to bustling pubs and seriously good coffee in the backstreets.”
Clockwise from top: Panette Eatery, St Ali, South Melbourne Market, street art, photos Casey Horsfield
Stephanie Evans Belle Property
THE MAKER
Soft Edge Studio’s Cult Ceramics Are Back
Words by Alice Jeffery · Photos by Annika Kafcaloudis
If you’ve had the pleasure of eating from a plate that Layla Cluer’s hands have moulded, you’ll know that sometimes it’s the simplest things that bring the greatest joy. Soft Edge Studio’s minimalist designs are part art, part necessity – the brand is best described as an amalgamation of sculpture and everyday objects.
It all started with a jug that could quite literally fill everyone’s cup. “I like entertaining and sharing food and conversation with my friends. I always get annoyed when you’ve got a big table of 10 or 12 for a long lunch and your bottle or jug of water barely fills up five cups,” Cluer tells Broadsheet. The Ewer jug, a bulbous potbellied vessel, was designed to hold up to 4 5 litres but still be easily poured thanks to its funnelled neckline. “The hollow handle means that you’ve got more surface area, but it also keeps it from being too heavy.”
While production of the Ewer jug has been paused for the time being, the idea behind it lives on. Everything Cluer does is guided by functionality. From architecture to food, her inspiration comes largely from finding joy in the everyday. “It might be something as simple as having a piece of toast in the morning, but I’m putting it on a plate that elevates it and makes me feel really happy.”
Almost two years ago, Soft Edge Studio temporarily shuttered its online shop. But now the brand is back, and its best-selling Rolled Rim pieces have been reborn. Where Cluer used to work with coloured clay, the new range is crafted from Japanese porcelain and finished with bold pigmented glazes that give them an almost lickable appeal.
The reason behind the hiatus? To give Cluer time to find an offshore manufacturer to work with, in order to scale up and meet overwhelming customer demand. “Japan seemed like an obvious choice for me. I’ve built the brand on being an artisan, handmade product.” She was passionate about finding a business to partner with that didn’t compromise the quality of her products –and could potentially even enhance it. “It was about creating the quality that I’d always aspired to and working with craftspeople who could help develop my skills further.”
Cluer is now working with manufacturers in Hasami on Kyūshū, the most southerly of Japan’s four main islands. The area is best known as the centre of production for the iconic Arita ware porcelain.
The nature of porcelain means pieces are incredibly prone to warping in the kiln. “It’s really difficult and delicate to work with but once it’s been fired, it’s one of the strongest clays … the most impervious to liquids or anything that comes across the surface,” Cluer says.
The new collection brings four plate sizes and five bowls to the table. Getting the pieces to stack nicely took multiple iterations and careful mathematics. Cluer settled on using a bowling machine to semi-automatically throw the clay, creating the base form for the bowls. The namesake rims are then hand-finished on a turning wheel. Plates are formed using a high-pressure slip cast, but there’s still an undeniable organic quality to the signature silhouettes.
Soft Edge Studio’s supply chain has been informed by a unique approach to manufacturing in Hasami. “Each of the family-run workshops have developed specialisations and generally focus on one part of the ceramics process. It’s been challenging but really interesting to work in this way and find the right specialists for slip casting and firing and glazes”.
The relaunch of the Rolled Rim collection sees two carryover colours (cavolo nero green and marshmallow) and four new shades: lilac, espresso, cornflower blue and tomato red. “Colour in ceramics is quite challenging. There’s a lot of alchemy to it,” Cluer says. “I’m working with an eighth-generation glazer – there’s like 450 years of family knowledge behind the business.”
In its new era, Soft Edge Studio’s pieces are still created in limited quantities. “It’s quite validating to see a demand for design. This started as a personal project and I didn’t intend for it to become a massproduced brand. But I want to try and keep things more consistent for customers who are building their collections”. The goal is to build out a core collection of colours and styles, adding seasonal shades and additional pieces over time.
Surfers Paradise Isn’t Subtle, but It Sure Can Be Fun
By Ruby Harris
When I was growing up, the end of the school year meant one thing – a family holiday to Surfers Paradise. In that sweet spot after the rowdy schoolies crowd departed, Surfers Paradise was the holiday destination of my childhood. With days split between the beach and the pool, there was no better place to spend the long summer break.
of beautiful surf and sand overlooked by three lifeguard towers (and plenty of slick high-rise accommodation). The place is easy to love and geared for uncomplicated fun.
As an adult, I’ve found myself returning to the Queensland hotspot almost as frequently as I did as a kid. It’s an easy destination to overlook – almost too obvious. But look beyond the mandatory glitz and you’ll find the real drawcard of Surfers – one of the best beaches in the country. Two kilometres
Main strip Cavill Avenue is all neon glam – a seemingly endless row of souvenir shops, buskers and tacky tourist photo ops. It can be a bit much, but that’s kind of the point. Enjoying a holiday in Surfers Paradise means embracing the “extraness”: campy slogan T-shirts, quickie tattoos, tropical cocktails and all.
Childhood nostalgia rushes back with a visit to Timezone, where you can compete with friends to win a plethora of plastic prizes. Or take turns getting
dumped in the surf on a hired board. Or perhaps make it a sing-off contest at opulent karaoke joint Tune-Up.
For dinner, it’s hard to beat takeaway fish’n’chips on the beach. Or wander the Beachfront Markets every Wednesday, Friday and Saturday evening for snacks and local produce alongside souvenirs and artisan wares.
The simple pleasure of an ice-cream on the Esplanade after dinner is unmatched, as is the joy of spending a morning jumping over waves at the beach. Don’t look past a sunny escape to Surfers Paradise – just make sure you embrace the area’s obvious charms and surrender to fun.
LUXURY
Words by Richard Cornish
Hawthorn
50 Wattle Road
$6.9 million-$7.5 million
4 3 3
Private auction: October 29
Agent: Marshall White, Fiona Counsel 0409 516 916
Beulah is a grand two-storey house built in 1876 and remodelled in the 1930s in a Mediterranean Italianate style. Set in a tranquil garden designed by Rick Eckersley and Lisa Stafford, the home backs onto a tennis court, Finnish sauna and triple garage. Inside are grand Victorian proportions, soaring ceilings, period fireplaces and bay windows, all complemented by modern bathrooms and a chef’s kitchen. It’s perfectly positioned close to shops, transport and private schools.
91 Barkers Road
$4 million-$4.4 million
4 2 3
Auction: 2pm, October 26
Agent: Marshall White, Desiree Wakim 0412 336 266
This beautiful single-level, solid-brick 1910 Federation home was renovated by Woods Bagot, giving it 21st-century longevity. The property backs onto Foley Reserve and offers views of mature trees from the open-plan kitchen and family area, which also overlooks the outdoor deck and pool. The grand entry hall, features exquisite period details. With space to entertain and proximity to schools, trams and Kew Junction, this is a great family home.
Hawthorn
49 Lisson Grove
$10 million-$10.5 million
4 3 6
Expressions of interest: Close 5pm, October 30
Agent: Kay & Burton, Sam Wilkinson 0400 169 148
Built at the height of the Victorian era, this large house on an expansive 1760-square-metre block is as liveable as it is elegant. From the exquisite iron lacework to the pool, spa and tennis court at the rear, it beautifully balances 19th-century heritage, space and modern luxury. The single-level interior features high ceilings, marble fireplaces, and a kitchen beautifully finished in stone and wood, leading to an openplan living area and the north-facing garden via bifold doors.
Glen Iris
7 Golden Quadrant
$4.8 million-$5.25 million
5 4 4
Expressions of interest: Close noon, October 28
Agent: RT Edgar, Sarah Case 0439 431 020
Set in a country-style garden surrounded by mature trees, this large, two-storey weatherboard house has a relaxed, almost rural feel. A grand verandah and soaring ceilings complete the picture. Step down from the open living and dining area to the pool and spa, and the self-contained bungalow, perfect for guests or a home office. The proximity to the train station, private schools, shopping and Gardners Creek trail makes this a well-positioned home for a growing family.
Kew
OPEN FOR INSPECTION
Words by Maria Harris & Joanne Brookfield
Clearance Rate of 60%*
Source: Domain Group
WHAT OUR EXPERT SAYS LAST WEEKEND
Dr
Nicola Powell
Chief of research & economics
“New seller activity hit record September highs, but buyer demand lags as many await a potential cash rate cut to boost borrowing power and investors look at other cities.”
For the latest property insights go to domain.com.au/research
High Street
$2.5 million-$2.7 million
4 2 4
Auction: 12.30pm October 26
Agent: Marshall White, James Tomlinson 0408 350 684
$4.15 million Brunswick 21 Blyth Street Sold by Jellis Craig*
*As reported on October 12, 2024
A survivor from the era of grand Victorian homes, this house, once known as Tower House, is a local icon. With a tessellatedtiled hall, high ceilings, leadlight windows, fireplaces and, naturally, a delightful tower, all rooms are substantial and speak of a rich past. The modern kitchen opens to the informal dining area where glass sliders connect to a spacious deck.
East 38 Coppin Street
$3.2 million-$3.5 million
4 3 2
Auction: 12.30pm, October 26
Agent: Marshall White, John Manton 0411 444 930
This 1927 Spanish mission-style house in Malvern’s prized Gascoigne Estate has beautifully proportioned rooms, loads of space and a brilliant position near schools, trams, shops and Central Park. The formal rooms are replete with details like stained glass windows and ornate ceilings, while the contemporary areas feature oak floors, a study, a smart kitchen and an easy flow to a rotunda and covered terrace. Two bedrooms, including the main suite, are downstairs.
Albert 7 Beatty Street
$2.4
Auction: 6pm, October 24
Agent: Belle Property Balwyn, Toby Parker 0413 581 104
This rare Merchant Builders mid-century house is the home of champions, given it’s the home of Olympic runner Georgia Griffith, and the original owner’s son played basketball for Australia. Set on a leafy 1320 square metres with a pool, established gardens are visible from every room of this design lover’s dream dwelling. Not surprisingly, the double garage has been fitted out as a gym.
Expressions of interest: Close 5pm, October 29
Agent: Kay & Burton, Alex Schiavo 0419 239 549
Offering sweeping bay views, this contemporary five-bedroom house impresses with spacious, light-filled interiors and premium finishes. The main living area upstairs with big bay views is complemented by a downstairs living area that opens to the al fresco zone and pool. A commercial-grade dumb waiter makes entertaining easy.
Malvern
Ashburton
Mont
Auction: 12.30pm, October 26
Agent: Marshall White, James Tostevin 0417 003 333
Tucked quietly at the end of a leafy culde-sac, this perfectly presented two-storey family home’s bright, spacious and updated interiors are flooded with light. The established northern garden impresses with a wraparound timber deck, a full barbecue kitchen, and a heated pool and spa.
Auction: 2.30pm, October 26
Agent: Marshall White, Oliver Bruce 0409 856 599
This solid-brick Victorian terrace oozes with the grandeur of yesteryear and the prestige of the postcode. Located steps from the beach and with off-street parking, this spacious family home retains period remnants such as marble fireplaces, an arched hallway, and a wide balcony.
Auction: Noon, October 26
Agent: RT Edgar, Chelsie Cargill 0404 561 988
For comfort and convenience, this surprise packet in the heart of Hawksburn is hard to beat. Double-storied with a vaulted timber-lined ceiling in the lounge and dining room, this amazingly light house feels warm and homely. The clincher is the hard-to-come-by two-car off-street parking.
Saturday 26th October at 1:00pm
Inspect
Beaconsfield Parade, Middle Park
Expressions of Interest
Closing Tuesday 12th November at 2:00pm
Inspect
As advertised or by appointment
Expressions of Interest
Closing Thursday 14th November at 2:00pm
Inspect
Family
Haven in the Heart of Beaumaris
Level Luxury; Blue Chip Location
3 B 2 b 3 c
3 B 2 b 2 c
3 B 2 b 2 c
5 B 3 b 2 c
Build Your Dream Home with Panoramic Bay Views a b c
50 Esplanade, Brighton
A STATELY BEACHFRONT RESIDENCE WITH DISTINCTION
• C1906, this Federation era mansion is one of the district’s original stately residences on a coveted boulevard that’s home to a fortunate few
• Grand scale matched by ornate master craftsmanship flows through every room
• Retains a magnificent arch of wood and stained glass, wood-mantled fireplaces, elaborate ceilings, stain glass windows, superb period detail and an impressive staircase.
• Modernised while passionately preserving every ounce of its soul
• Northern aspect that lends itself to a contemporary composition of your own crafting (STCA)
