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Light the way Secrets to
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DESIGN FILE
Light the way to your entrance with spike lights and inviting wall-hung lanterns either side of your door.
LEADING LIGHTS
CAST YOUR OUTDOOR SPACES IN THE BEST POSSIBLE LIGHT AND TURN YOUR ATTENTION TO STYLISH OPTIONS TO ILLUMINATE THE EXTERIOR OF YOUR HOME
Words VICTORIA KINGSBURY
The days are becoming longer and now, more than ever, we ’ re enjoying our outdoor spaces to the max, but there ’ s no need to head indoors just because the sun ’ s gone down. With the flick of a switch (or tap of an app – we ’ll get to that later), you can illuminate your garden and continue into the night, creating extra space for entertaining or providing sanctuary. Exterior lighting can also highlight all your hard work in garden beds and create a dramatic entrance to your home, as well as safely light the way.
Outdoor lighting trends have come a long way and there are many chic options available that allow you to think more creatively when designing outdoor spaces. Here, we shed some light on the best designs, ideas and advice for lighting up your exterior.
Layers of light
Just like your interiors, planning outdoor lighting is all about adding layers. “Layering in garden lighting is key for versatility, ” says Scott Robinson, exterior lighting designer at Beacon Lighting. “Think of each space like a book that has a beginning, a middle and an end. For example, in the front yard, path lights draw the eye up the path and are a practical addition while creating a warm welcome. As visitors walk through the garden, they ’ll be greeted by feature lighting that highlights key elements and creates visual interest. Lastly, your home ’ s entrance will be well lit by a decorative porch light that hints at the lighting design choices inside your home. ” >
~ ANTHONY WYER, LANDSCAPE DESIGNER
Your lighting should suit the look of your home, such as these circular up-and-down lights, designed by Wyer & Co for the cabana in this Mediterranean-style Sydney home.
DESIGN FILE
Task lighting, such as directional spotlights or larger wall lights, are essential in outdoor cook zones.
Safety first
Wondering where to start? Scott stresses the priority should be safety. “The first step is to create a safe space by installing security lighting for added protection and step lights to help mitigate any trip hazards, ” he advises. Then map out where you plan to locate your lights, as this will affect the type of fittings you can use. “IP rating is something to look for when selecting any fitting around your home, ” says Scott. “If fully exposed in a garden, only use products that feature a minimum of IP44. ” It’ s wise to engage an electrician if you ’ re using high-voltage lighting. Low-voltage (12v) lights can usually be connected yourself.
Anthony Wyer, landscape designer and creative director of Wyer & Co agrees. “First we identify the functional requirements of the space to ensure it is safe and practical, then we consider how each zone will be used and plan multiple switch patterns or, at times, a control system that engineers flexibility, ” he says. There are many smart options available now that allow you to set timers, including in-built security cameras with two-way communication or different colours and effects, even voice command, all via an app. “With our Lucci Connect range you have so many features at your fingertips, ” says Scott.
“USE LIGHTING TO DEMARCATE ZONES WITHIN THE GARDEN, TO ILLUMINATE TEXTURE, MATERIALS OR ARCHITECTURAL
Light up structural plants and impressive features in garden beds with concealed uplighters.
Solar power
If you are renting or you need to light areas further away from the home, such as a long driveway or garden shed (that don ’t always have access to power), solar lighting may be a good solution. “If you are in a rental, solar lighting is a great option as it still creates ambience in your outdoor area and it doesn ’t require any power, ” explains lighting designer Jade Peterson of Lighting Collective. “Another option, which is becoming increasingly popular is portable outdoor lighting, which is USB charged. This allows any area of the garden to be illuminated without the need to rely on the power provisions of the sun. ”
Create drama
Once functionality is sorted, your lighting layout and design choices are endless and this is when you can begin adding your own unique style. “We look to the feature or focal point of the garden where, for example, we may highlight the curve of a palm or other feature, while introducing background light for depth, and to create atmosphere, ” explains Anthony. Amping up the ambience in your garden can be as simple as a few fairy lights strung through shrubs or a favourite tree, but why stop there? “Having a variety of different fittings with different beam angles and spread help create a sense of drama, ” says Jade. “Wall lights are still the number one element included in exterior lighting as they are easy to install and can emit a great amount of light. While spike and step lights are easy to incorporate as they are low voltage and can be placed almost anywhere. ” >
, E P A G S I H T ( N G I S E D E P A C S D N A L R E M O H E E R A M ) E T I S O P P O ( E T L Y H G I H ) T H G I R , E P A G S I H T ( R T A M S N O S N A ) T F E L , E P A G S I H T ( Y H P A R G O O T H P R A M L E D E R I A L C ) T F E L , E P A G S I H T ( G N I L Y S T T H G I N A T S N E D R A G ) T H G I R , E P A G S I H T ( G N I T H G I L N G I S E D S O C / R L O T A Y E V E S T ) T H G I R
When planning seating areas and alcoves, use it as an opportunity to introduce bespoke lighting that’s the perfect fit, rather than an afterthought.
There’s nothing quite like the twinkle of festoon lights to weave a little magic in an entertaining area. A wall-mounted candle lantern will create a romantic glow.
Versatile spike lights can be added to containers, garden beds or dotted throughout garden foliage.
Party on
Whether you ’ re entertaining a crowd or just relaxing under the stars after a long day, lighting up your outdoor entertaining or dining area is an absolute must. “Indirect lights can help create a holiday vibe, ” advises Scott. “Add spike lights throughout the garden to up-light some key feature trees as well as bollards to wash over small shrubs and even festoon lights woven through the garden bed can create a strong sense of depth and help bring your outdoor space to life. ”
If you ’ re going to be cooking in the space, task lighting is an equally important consideration. “My ideal set-up would be a mix of task and ambient lighting, ” says Jade. “Making sure that you have adequate task lighting for cooking and dining while also having the option to either dim this down or turn it off completely, allowing your ambient lighting to take over. This is easily achieved with some indirect wall lights, uplighters both in the entertaining area or up-lighting a tree, then low-lighting with the use of deck lights and strip lighting. ” For a showstopping entertaining area, you can be more playful. “We ’ re starting to see options for outdoor lighting that were once exclusively available in interior applications, such as sculptural pendants, and freestanding floor and table lamps, ” shares Anthony.
Bright ideas
When choosing outdoor lights, make sure they ’ re in-keeping with the style of your home and complement the space architecturally. “We often take cues from the architecture [of a home] to ensure the garden, and in turn the lighting, is cohesive with its surroundings, ” says Anthony. Scrolling the internet can bring plenty of ideas, but can also be overwhelming. Keeping it simple is a good rule of thumb. “We ’ re seeing a desire for clean, uncomplicated designs that reflect a simple, minimal aesthetic. Hidden lighting effects are also huge right now – carefully placed ribbon lights and compact spike light spots buried in foliage help create a stunning feature, ” says Scott.
When it comes to the materials you choose, it can be dependant on your location. “If you are lucky enough to live in a coastal area or have a swimming pool, you ’ll want to be sure your fittings are made
from
‘ marine air ’ safe materials, ” says Scott. To avoid rust, corrosion or deterioration, Jade suggests choosing fittings in “316 stainless steel, copper, brass, polycarbonate, concrete or glass ” . All of which are popular at the moment, along with resin and fibreglass.
R E M O H E E R A M ) T H G I R P O T , E P A G S I H T ( E H C R O E S I U L O ) T F E L , E P A G S I H T ( Y H P A R G O O T H P R E H P A R G O O T H P R C Y ’ A D D Y O J ) E T I S O P P O ( T O T N R A D I G I R B ) T H G I R M O T O T B , E P A G S I H T (
Large pendants in outdoor spaces make a bold statement and take entertaining zones to the next level. DESIGN FILE
“WHETHER YOU’RE HAVING A LOUD FAMILY BARBECUE OR RELAXING ON A SUMMER EVENING, THE PROPER LIGHTING CAN HELP YOU ESCAPE THE
EVERYDAY” ~ SCOTT ROBINSON, EXTERIOR LIGHTING DESIGNER
ENTERTAIN
EASY AND DELICIOUS FOOD TO SHARE WITH FAMILY AND FRIENDS
YOGI MISO BOWL See recipe opposite
BODY & SOUL
THE CREATORS OF SYDNEY CAFE AND YOGA STUDIO EGG OF THE UNIVERSE DISH UP AN ALL-DAY MENU AS FRESH AS THE NEW SEASON
~ bryony & harry lancaster, egg of the universe
YOGI MISO BOWL Serves 4 (see opposite)
1⅔ cups (400g) brown rice, soaked, drained (see tip) 2 tbsp sushi vinegar or rice wine vinegar 1 tbsp peanut oil 1 tsp sesame oil 2 cups (150g) fresh shiitake or oyster mushrooms 4 tbsp unpasteurised white miso paste (see tip) ½ daikon, spiralised to form noodles or grated 1 small Lebanese cucumber, shaved into ribbons with a peeler, mandolin or spiraliser 2 colourful radishes (red, rainbow or black), thinly sliced on a mandolin 50g dried wakame, soaked, drained (see tip) 1 tbsp kimchi 2 spring onions, cut into matchsticks 1 handful coriander leaves 1 tsp dried dulse flakes (see tip) 1 sheet nori, coarsely torn 1 handful snow pea shoots 1 tbsp toasted white sesame seeds 1 tbsp toasted black sesame seeds
Dressing 2 tbsp olive oil 1 tsp sesame oil 1 tbsp tamari 2 tsp mirin Juice of ½ lime ½ garlic clove, minced ½ tsp minced ginger
1. Cook rice in plenty of salted boiling water for 15-20 minutes – you want to retain some texture but definitely don ’t undercook it. Drain well, then stir the vinegar through. Cool. 2. Heat a char-grill pan over high heat to smoking hot. Mix peanut and sesame oils. Brush mushrooms with oils, then grill on both sides for 1-2 minutes each side, or until they char nicely but maintain their raw quality through the middle. Slice into thick, bite-sized pieces. 3. To make the dressing, whisk all ingredients well and leave to infuse until they are needed. 4. Smear serving bowls with a tablespoonful of miso, or place a small serving dish of miso in the base of each bowl. Divide rice among bowls, then add daikon, cucumber and radish. Nestle wakame, kimchi and mushrooms around, then spoon the dressing over the top. Garnish with spring onion, coriander, dulse, nori, shoots and sesame seeds – and prepare to not be bored senseless by brown rice!
TIPS: Find unpasteurised white miso paste and dried dulse flakes at health-food shops and Egg Of The Universe, eggoftheuniverse.com. To soak and drain brown rice, soak it for 4-8 hours in filtered water, drain and rinse; otherwise, rinse it very well. To soak and drain dried wakame, soak it in boiling water for 3-5 minutes, then drain. ENTERTAIN
STEAMED BABY VEGETABLES WITH GHEEONNAISE & LIME Serves 4 (see below)
Baby seasonal vegetables, including turnips, parsnips, carrots, beetroot, leeks, spring garlic, broccolini, asparagus, fennel, peas, beans and lettuce Lime wedges, to serve Gheeonnaise 1 organic egg 1 tsp white wine vinegar 1 sprig thyme or tarragon, leaves picked 1 small garlic clove 100ml ghee, in liquid form (see tip)
1. To make the gheeonnaise, place all ingredients except ghee into a jug and blend with a stick blender to incorporate (you can use a whisk, but a stick blender is far easier). With the blender running, slowly drizzle in ghee until creamy and emulsified. Adjust seasoning to your liking. Remember that it needs to be kept at a warm room temperature to remain in its mayo-like form. 2. Steam baby vegetables until just cooked. Serve in a bowl or on a platter with the gheeonnaise and lime wedges.
TIP: To make ghee, melt 500g unsalted organic butter in a saucepan over low heat. When fully melted and starting to bubble, give it an initial stir. As a crust begins to form on surface, skim it off. Keep skimming crust until liquid is totally clear. Strain through paper towel or muslin into a jar, cover and store for a month at room temperature, or in fridge indefinitely. This makes 2 cups (500ml) of ghee. >
STEAMED BABY VEGETABLES WITH GHEEONNAISE & LIME
ENTERTAIN
CLASSIC SIMPLE CAESAR SALAD See recipe on page 146
WHOLE ROASTED FISH WITH SAUCE GRIBICHE See recipe on page 146
ENTERTAIN
CLASSIC SIMPLE CAESAR SALAD Serves 4 (see page 144)
2 slices sourdough bread (or a gluten-free bread worthy of this salad), cut into croutons 150ml olive oil, plus extra for drizzling 2 organic eggs 2 garlic cloves 4-6 good anchovies in olive oil 2 tsp Worcestershire sauce (preservative-free, if possible) 1 tbsp lemon juice 1 cup (100g) finely grated good-quality parmesan 1 large cos lettuce, outer leaves shredded, medium leaves torn, inner leaves left whole
1. Preheat oven to 180°C. Toss bread with a drizzle of extra olive oil, spread on a baking tray and toast in the oven for about 5-10 minutes or until golden and crisp, turning halfway through. 2. Meanwhile, place eggs in a small saucepan of water over medium-high heat and bring to a simmer. Simmer for 2 minutes (you want them to be super-soft), then rinse under cold water to stop the cooking process. 3. Crush the garlic and anchovies together in a bowl, then whisk in Worcestershire sauce, lemon juice, olive oil and half the parmesan. 4. Place lettuce in a serving bowl, break open the eggs and scoop the soft whites and yolks over the top. Pour the anchovy and parmesan dressing over and toss well, seasoning with freshly ground pepper. Scatter with croutons and remaining parmesan. Purists believe this salad is best without any further additions, and we agree! yolks into a bowl, reserving whites. Add mustard, lemon juice, capers and oil, and whisk to create a loose emulsion. Stir herbs through, then roughly chop egg whites and stir through. Season to taste. 4. Remove fish from foil, being careful of the steam, and transfer to a platter (or serve it in the baking tray). Top with some herb trimmings for colour and serve with sauce gribiche.
TIP: As a guide, aim for 1kg of fish for two people, or up to 3kg of fish for six people or more.
WHOLE ROASTED FISH WITH SAUCE GRIBICHE Serves 2–6, depending on the size of the fish (see page 145)
1 whole fish (snapper, barramundi or similar), cleaned (see tip) 1 lemon, thinly sliced 1-2 handfuls celery or fennel trimmings (depending on size of fish) 2 handfuls soft herb trimmings (such as parsley or dill), plus extra to serve Olive oil, for drizzling Sauce gribiche 2 soft-boiled organic eggs 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tbsp capers ¼ cup (60ml) olive oil 1 tbsp chopped flat-leaf parsley 1 tbsp chopped dill or fennel leaves
1. Preheat oven to 180°C. 2. Score the fish in 4-5cm intervals on the diagonal with a sharp knife. Line a baking tray with two sheets of foil, large enough to wrap the fish. Spread lemon, vegetable trimmings and herbs in the base and top with the fish. Drizzle with oil and season with salt, then bring the edges of the foil up and around the fish, folding the edges to seal. Bake for 30-45 minutes or until fish flakes away from the bone easily (adjust the time depending on the size of the fish). 3. Meanwhile, to make the sauce gribiche, break eggs and scoop
PURPLE SWEET POTATO & OKRA LAKSA WITH RAW NOODLES Serves 2 (see opposite)
1 lemongrass stalk (white part only), roughly chopped 50g ginger 25g fresh turmeric 1 onion, chopped 60g raw cashews, soaked for 4 hours, drained 1 long red chilli (plus small chillies to taste), chopped 2 tsp tamarind paste 1 tbsp coriander seeds 1 tsp ground turmeric 1 tsp ground cumin 1 tbsp coconut oil 400ml coconut cream 1 purple sweet potato, peeled and cut into large dice 4 coriander roots 400g okra, chopped 2 tbsp sesame oil 1 lime 1 handful coriander 1 handful Thai basil ½ tsp each white and black sesame seeds
Raw noodles 1 daikon 1 zucchini 1 carrot
1. Place lemongrass, ginger, turmeric, onion, cashews, chillies, tamarind paste and spices into a food processor and blend to a smooth paste, then add 1 teaspoon salt. 2. Heat coconut oil in a wok over medium heat, then add paste and stir for 1-2 minutes or until fragrant. Add coconut cream and 2½ cups (600ml) water, bring to the boil, then reduce to a simmer. 3. Add sweet potato and coriander roots (bruise them before throwing them in) and simmer for about 10-15 minutes or until softened. Add okra and cook, stirring occasionally, for a further 5 minutes or until soup is thickened and okra is just cooked through. Remove from heat and check the seasoning – you want a balance of hot, sweet, salty and sour. 4. Meanwhile, to make the raw noodles, spiralise daikon, zucchini and carrot (you should have about 2 large handfuls). Toss with 1 tablespoon sesame oil and the juice of ½ a lime, then mix through half the coriander and basil. 5. Ladle soup into bowls, pile noodles into one side, scatter with sesame seeds and remaining herbs, drizzle with remaining sesame oil and serve with remaining lime. >
PURPLE SWEET POTATO & OKRA LAKSA WITH RAW NOODLES See recipe opposite
ENTERTAIN
THE LOVE CUP
ACTIVATED BUCKWHEAT GRANOLA Makes about 1.5kg (see left)
1½ cups (220g) sunflower seeds ⅔ cup (105g) pumpkin seeds 4⅔ cups (420g) desiccated coconut 500g raw sprouted buckwheat 1 cup (170g) raisins 425g date paste (or simply deseed and mash medjool dates) 100ml brown rice syrup or maple syrup
1. Soak sunflower seeds and pumpkin seeds in filtered water overnight to activate them. The next morning, drain seeds and mix with coconut, buckwheat and raisins in a large bowl. 2. In a separate container, stir date paste with 1¼ cups (310ml) water, then stir syrup through. Pour over seeds and buckwheat, and stir until thoroughly incorporated. 3. Preheat oven to 80°C. Spread granola out on a lined baking tray. Place tray in oven to dehydrate for 12 hours or overnight (it should be completely dry). Allow to cool, then break up the larger granola clumps with a spoon. 4. Granola will keep in an airtight container for a few weeks.
THE LOVE CUP Serves 2 (see above)
¼ cup (40g) chia seeds 200ml coconut water ½ cup (45g) desiccated coconut Splash of maple syrup (optional) 2 mangoes, flesh diced 80g cashew cream (see tip) ⅔ cup (140g) mixed berries 80g activated buckwheat granola (see next column, or use your favourite store-bought granola)
1. Soak chia seeds overnight in coconut water to make a chia pudding (you can get away with much shorter than this but, ideally, soak them for at least an hour). Stir coconut through the pudding and add a splash of maple syrup and a pinch of salt, if so inclined. 2. To create the love cup, layer the ingredients so they look beautiful. Spoon the pudding into serving glasses, then add the rest of the ingredients in layers starting with the mango, then cashew cream and berries. Finally, scatter granola on top.
TIP: To make cashew cream, soak 250g raw cashews in 2 cups (500ml) cold water overnight. Rinse nuts well, then place in a blender with 1 cup (250ml) fresh cold water and blend until light and creamy (scrape mix down with a spatula to help cream blend evenly). Add 2 tbsp maple syrup and a pinch of sea salt, and blend well to combine. This makes 2 cups (500ml). Keep in fridge for up to five days.
BRAZIL-NUT BROWNIE Makes 18 pieces (see opposite)
70g chia seeds 400g dark chocolate, chopped 400g coconut oil 1 tsp pure vanilla extract 180g brown rice flour 1 cup (200g) rapadura sugar 120g raw sugar ½ cup (60g) raw cacao powder 1⅔ cups (250g) brazil nuts, toasted and chopped, plus extra to serve
1. The day before you make the brownies, soak the chia seeds in 1½ cups (340ml) filtered water. Leave them to form a gel. 2. The next day, preheat oven to 200°C. Grease a slice tin and line it with baking paper. Melt chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water (don ’t let the bowl touch the water). Stir to combine, remove from heat and add vanilla. 3. In a separate bowl, whisk together flour, sugars, cacao and 1 teaspoon salt. Add chocolate mixture to the dry ingredients and stir to form a batter. Stir chia mix through the batter, then fold in brazil nuts. Pour batter into prepared tin. 4. Immediately before placing the brownie in the oven, reduce the oven temperature to 175°C – this will help form a nice crust. Place tin in oven and bake for 35 minutes or until a crust has formed, the brownie is cooked through and a skewer comes out mostly clean. 5. Remove brownie from oven, sprinkle with extra brazil nuts and lightly press them into the brownie with a spoon. Allow to cool in tin, then chill before cutting into 18 pieces.
This is an edited extract from Egg Of The Universe by Bryony & Harry Lancaster, with photography by Alan Benson. Published on August 31 by Murdoch Books, $49.99. Pre-order at booktopia.com.au.
BRAZIL-NUT BROWNIE See recipe opposite
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100GREAT KITCHEN & BATHROOM IDEAS
THEY’RE THE ROOMS YOUR LIFE REVOLVES AROUND – FROM THE HUB WHERE LOVED ONES GATHER, TO THE SANCTUARY WHERE YOU REST AND RECHARGE. PACKED WITH TIPS, OUR EXPERT GUIDE WILL HELP YOU REINVENT AND REDEFINE THESE KEY SPACES
Editor KARINA MACHADO Art director ALICE IERACE
