z LIFESTYLE magazine created exclusively for the carlson Rezidor Hotel Group | 2014 N 05
Exclusive magazine for all our hotel guests
The return of the king BMW M3 – Lighter, faster, smarter
Timeless Portofino
Exclusive photo shoot by Peter Lindbergh
Emily Blunt
On her films, her family and English pub culture
a Weekend in Stavanger
Radisson Blu Royal Hotel, Stavanger
London Calling the may fair hotel, a part of the Quorvus collection
An appetite For Architecture
Radisson Blu Royal Garden Hotel, Trondheim
taste enjoy the
of the world Our most flavourful issue yet. We navigate the savoury world of flavours and discover the legendary fifth taste.
Portuguese Chronograph Classic. Ref. 3904: There are men who are only in their element with the wind blowing in their faces: the indomitable adventurers who have always trusted their inner compass and the navigational instruments on board their ships. With the Portuguese Chronograph Classic, IWC puts both at the disposal of today’s ocean-going pioneers. Embodying precision and reliability, the IWC-manufactured 89361 calibre displays elapsed times in hours and minutes in a single totalizer, where they can be read at a glance. The appliquÊd Arabic numerals and railway track chapter ring, on the other hand, are redolent of the
yearning to see and discover distant places. They were, after all, design elements on the legendary first Portuguese model made in the 1930s. The origins of Portugal’s seafaring mythology go all the way back to the time of illustrious explorers such as Fernando Magellan and Vasco da Gama. Today, a glance through the transparent sapphire glass back at the tirelessly revolving rotor brings to life memories of their restless spirit of exploration. There will always be men who are drawn by the sea: many of them only because they are unable to resist the call of a watch, like this one, that embodies timeless elegance and classic design. I WC . E N G I N E E R E D FO R M E N .
I WC S C H A F F H AU S E N B O U T I Q U E S: PA R I S | V I E N N A | R O M E | M O S COW | N E W YO R K | B E I J I N G | D U B A I | H O N G KO N G | G E N E VA | ZU R I C H I WC .CO M
For more information please call +41 52 635 63 63 or contact info@iwc.com
IWC PORTUGUESE. ENGINEERED FOR NAVIGATORS.
Porsche rekommenderar
In charge The philosophy of Porsche has always been about taking things to the limit and then learning from the results. Just look at the way we built our three plug-in hybrid models. With the 918 Spyder, we created a hybrid supercar with record low fuel consumption of just 3.0 l/100km and with a top speed of 345 km/h. It’s a record - breaking achievement that would have been only a dream just a few years ago. We use the same world-leading technology in our two other plug-in hybrids, the Panamera S E - Hybrid and the Cayenne S E - Hybrid. The results demonstrate that no matter the platform, the size or the performance, a hybrid from Porsche will always be a sports car. After all, that was what Ferdinand Porsche wanted when he founded Porsche in the beginning of the 20th century when he built the first hybrid the world had ever seen.
Porsche Center Kalmar – Porsche Center Norr (Umeå) – Porsche Center Stockholm – Porsche Center Syd (Malmö) – Porsche Center Väst (Göteborg, Borås, Linköping) – Porsche Center Örebro
Porsche 918 Spyder, Cayenne S E- Hybrid, Panamera S E-Hybrid – Efficiency, combined 3,1 – 3,4 l/ 100 km. CO 2 - emissions: 71 – 79 g / km.
soluzions.se
For more information visit porscheshowroom.se
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GRAND PUBL IC PHOTO SAM SYLVÉN
Nobody knows just what secrets top chefs have – but since 1999, they’ve had one fewer.
The difference is Gaggenau. Professional chefs never divulge their best recipes. But we’ve persuaded them to reveal their favourite cooking method. That’s how Gaggenau revolutionised the private kitchen over 15 years ago with the Combi-steam oven. Its innovative combination of heat and humidity opened up previously unimagined taste experiences. Just like so many of the appliances we’ve introduced that combine professional technology with the highest standards of convenience and design. It’s a tradition that we uphold passionately – and that’s no secret. For more information and a list of partners, please visit www.gaggenau.com. Alternatively, visit our showrooms.
N U ÄV E N O N L I N E
W W W. H O L M E N S H E R R . S E
HO LM EN S HERR K IL SGATAN 1 2 41 1 04 G ﾃ傍EBO RG
40% VOL.
40% VOL.
contents
64
“Portofino is one of the most magical places on the planet” Christoph Waltz
56
99
contents A word from Rezidor 20 A taste for quality.
News 25
Travel, wellness, design, food, wine, fashion, watches, jewellery, beauty, grooming, motor and tech.
Taste 50
Flavours and spices abound as Z Magazine explores the past, present and future of taste.
Discover 54
We acquaint ourselves with umami, the legendary fifth taste.
Gastronomy 56
Renaissance art and exquisite flavours serve as inspiration for this still life.
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Weekend 64
Introducing Stavanger, the fastest growing city in the Nordics and the oil capital of Norway.
Interview Emily Blunt 70
One of this year’s most sought-after actresses talks about her family life, her films and English pub culture.
Fashion 76
Peter Lindbergh photographs five of today’s hottest actors in the beautiful village of Portofino.
Making of 93
People love chocolate. We found out why.
Destination 99
Z Magazine joins 16 million tourists and explores the city of London.
76 Business Class 104
Have you ever wondered why it is that tomato juice tastes so good up in the sky? We have all the answers.
Airlines 107
In this issue, we learn more about two transatlantic airlines: Virgin Atlantic and Iberia.
Room Service 110
Rise and shine with a breakfast at the Radisson Blu Strand Hotel, Stockholm.
Up & Coming 113
News from the world of Carlson Rezidor.
Interview 114
Jeppe Foldager is the head chef at the famous restaurant Alberto K in Copenhagen.
Elegance is an attitude Simon Baker
Conquest Classic
contents
136
“America tries very hard to emulate it, but their pubs aren’t pubs: they’re impostors” Emily Blunt, page 70
126 Child’s play 117
119
With a couple of clever methods, taking your children to the restaurant can be a treat!
Restaurant 119
The SkyBar at the Radisson Blu Royal Viking Hotel, Stockholm.
What’s on 121
We take a look at events and happenings around the world.
110 152
watches 126
A vision of timepieces through time and spice.
Responsible business 135
We learn more about the Women in Leadership initiatives at Carlson Rezidor.
Icon 136
The fashion world’s l’enfant terrible: Jean Paul Gaultier.
Architecture & Design 142
104
The newly renovated Radisson Blu Royal Garden Hotel, Trondheim.
Motor 146
The majestic BMW M3 has returned to reclaim its throne.
Gastronomy 152
Four dazzling drinks from the fresh juice and boost bar at the equally dazzling Radisson Blu Saga Hotel, Reykjavik.
Movies 154
Boyhood, Big Hero 6, Interstellar, Fury.
Music 157
Taylor Swift, Prince, Aphex Twin, Foo Fighters.
Games 158
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The Nordic release of the Xbox One, Alien: Isolation, FIFA 15, Forza Horizon 2.
Souvenir 162
We enjoy a traditional crayfish party.
The art of Expression
authorized dealers 路 lapponia.com
a word from carlson rezidor
Quality A taste for
Staying at a hotel is a flavourful experience to say the least. There is the taste of coffee in the morning, the taste of freshly baked bread at the breakfast buffet and, of course, the taste of gourmet dinners in the evening. At Carlson Rezidor, we have a long and proud tradition of presenting our guests with exciting dining experiences. To take one example, our hotels are home to several restaurants with Michelin stars, such as the Sea Grill Restaurant at the Radisson Blu Royal Hotel in Brussels and The Alcorn at the Radisson Blu Alcorn Hotel in Prague. In addition, we might receive yet another Michelin star next year, as the talented staff at Alberto K on the 20th floor of the Radisson Blu Royal Hotel, Copenhagen, raises the bar yet again. You can read an interview with Alberto K’s head chef Jeppe Foldager in this issue of Z Magazine. Alongside this exquisite selection of restaurants, we are Angelica Montez de Oca also proud to have the mind-bendingly creative Cuckoo's Director PR & Communication, Nordic, Carlson Rezidor Hotel Group. angelica.montez@carlsonrezidor.com Nest at the Radisson Blu Riverside Hotel in Gothenburg and the trendy Nordic restaurant Picnic at the Radisson Blu Hotel in Uppsala, among many others. Another piece of taste-related news is Rezidor’s innovative invention Brain Food, which is available at our Radisson Blu hotels. Brain Food is a selection of snacks and nibbles made with ingredients such as fresh fruit, berries, nuts, seeds, fish and avocado. This concept was developed to keep one’s blood sugar level in check without having to resort to sugary sweets – and it works! Brain Food keeps conference delegates alert throughout what can often be a demanding day of meetings and presentations. Furthermore, not only is Brain Food energizing and healthy, it tastes delicious! The hospitality industry is truly an experience for all the senses, and our co-workers at Carlson Rezidor are hard at work to make your stay as flavourful as possible.
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the astron gps solar chronograph. the watch that adjusts to your time zone*.
SSE003J1 NOK 27 SEK
By connecting to the GPS net work, the new Astron adjusts at the touch of a button to your time zone* and, by taking all the energy it needs from light alone, never needs a battery change.
*Time zone data as of January 2014. Time zone can be also manually adjusted as required.
Find your Astron dealer: www.optura.no
950,– 29 950,–
Z L ifestyle M agazine Z L i f e st y l e M ag a z i n e i s c r e at e d e xc lu s i v e ly fo r t h e C a r l s o n R e z i d o r H ot e l G ro u p a n d p u b l i s h e d By E vo q u e M e d i a
CEO/ Managing Editor Joséphine W Norgren josephine@evoquemedia.se
Art Director Patrik Sjölander
patrik@evoquemedia.se
AD Assistant Lucas Forsman
lucas@evoquemedia.se
Editor Max Doherty
max@evoquemedia.se
Watch Editor Kristian Haagen Motor Editor James Holm Publishing Manager Lisa Kruse lisa@evoquemedia.se
Sales Project Manager Diamante Axvret, Daxmedia diamante@daxmedia.nu
Key Account Manager Medina Foroozani medina@evoquemedia.se
Advertising Co-ordinator Evoque Media traffic@evoquemedia.se
Contributors Writers: Kristian Haagen, James Holm, Akira Weber, Charlotte Edøj, Jannecke Weeden, Helena de Bertodano/Interview People Photographers: Peter Lindbergh, David Bicho, Daniel Stigefelt, James Holm Assistant photographers: Hans Andersson Florist: Eva Kruse Stylists: Camilla Julner Assistant stylists: Amanda Alvarsson Fashion shoot Photographer: Peter Lindbergh Fashion Editor: Frank Benhamou Carlson Rezidor Hotel Group Angelica Montez de Oca Director PR & Communication, Nordic, Carlson Rezidor Hotel Group angelica.montez@carlsonrezidor.com
Holbergsgt 30 N-0166 Oslo, Norway | Phone +47 94 88 18 61 www.quorvuscollection.com | www.radissonblu.com | www.radissonred.com | www.parkinn.com | www.carlsonrezidor.com Published by Evoque Media Karlbergs Strand 15, 171 73 Solna, Sweden Phone +46 8 56 20 45 90 | E-mail contact@evoquemedia.se www.evoquemedia.se
Z Lifestyle Magazine is created exclusively for the Carlson Rezidor Hotel Group in the Nordic countries: Sweden, Norway, Denmark, Finland, Iceland and is available at all Radisson Blu and Park Inn by Radisson hotels. 30 cities, 62 hotels, 15,164 rooms. Z Lifestyle Magazine will be published in six issues per year. Print circulation: 52,000 copies. Digital distribution: 350,000 Club Carlson members in the Nordic region. Z Lifestyle Magazine is also available online. Evoque Media cannot accept responsibility for unsolicited manuscripts, photographs or other material. All editorial material in Z Lifestyle Magazine is stored digitally and may be republished, either in printed form or in various digital media. Z Lifestyle Magazine’s contributors give their consent to digital storage and republication. Any reservation against this should be made before publication. All correspondence with Z Lifestyle Magazine may be republished. Third parties may quote us, but please cite the source. Opinions expressed in this publication are those of the contributors or people interviewed, and do not necessarily reflect the views of Evoque Media or the Carlson Rezidor Hotel Group. All rights reserved. Material in this publication may not be reproduced in any form without permission of Z Lifestyle Magazine. Any taxes in connection with competitions and lotteries are to be paid by the winner. All prices in the magazine are based on current exchanges rates at the time of publishing.
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Welcome to Live in a Work of Art!
Ross invites you to a personal introductory consultation with internationally award-winning architect, P책l Ross. Whether it's a brand new home, a remodeling of your present house, or an office building, Ross welcomes you to a life-changing event. Book your visit to our studio today! We are located just opposite Drottningholm's Palace, Stockholm, Sweden. Welcome Call +46 8 84 84 82 or email ross@ross.se
Awarded Sweden's most beautiful villa of 2009. Awarded best newbuilding in J채mtland in 2010. Gold winner at European Property Award 2013.
by max doherty
news travel
Culinary Republic Western Europe is well known for its culinary destinations, such as France, Italy and Spain.
Eastern Europe, on the other hand, lacks some of its western sibling’s star power. Nevertheless, Eastern Europe is a great source of culinary experiences, especially when it comes to the Czech Republic. Although mostly known for its beers, this country has a strong selection of meat dishes, dumplings, soups and, of course, the Goulash. In Prague, we find the popular restaurant U Bulinu, which has created quite a buzz in recent years. Czech dishes, affordable prices and a helpful staff has proven to be a winning combination. Another excellent source of fine dining in Prague is the Michelin-star rated restaurant Alcron, located at the Radisson Blu Alcron Hotel, Prague. www.radissonblu.com/hotel-prague
The whole
package
Samsonite’s new Lite Cube DLX is created around carefully balanced contrasts: durability and lightness, comfort and convenience. With a flexible four-wheel system and Samsonite’s characteristic telescopic handle, this nifty suitcase has something for everyone. Available in five different sizes, in the colour schemes black/black and aluminium/cognac. From 400 euros.
Elevated dining
Finnair has made two announcements that are sure to improve your dining experience whilst in the air. First, Finnair unveiled their final cabin design for their upcoming long-haul aircraft, the Airbus A350 XWB. The new cabin features large windows, convenient Wi-Fi connections and comfortable seating. In addition, the A350 XWB will feature a new air filtration system that minimizes draft and lowers the pressurization in the cabin, which enhances your sense of taste. Second, Finnair is replacing their snack service with the new Sky Bistro on all European flights. This new service will include a wider selection of food and beverages, which can be booked in advanced.
Tasty
destinations
In the mood for tapas and cerveza, or perhaps tacos and tequila? For more than 85 years, the Madrid-based airline Iberia has taken travellers to culinary destinations around the world, in particular to southern Europe and South America. This year, Iberia reopened their Stockholm-Madrid route, which means no more stopovers in Helsinki or Barcelona!
on the road again
Combine travel and fine dining and you get the legendary Guide Michelin. The first Guide Michelin dates back all the way to the year 1900, when tyre manufacturer Michelin distributed the guide to new car owners in France. At the time, almost all cars in France were located in Paris, so the idea was to encourage car owners to drive out into the country and try out various restaurants, which, in turn, would wear down their tyres. These days, the guide has come to be the most prestigious food critic in the world; the guide’s stars are particularly sought after. The stars are used to rate the food, while factors such as service and atmosphere are rated using cutlery. This year, Michelin has released several specialized guides, our favourite of which is the guide for the Nordic countries. Here, were find 39 Michelin-starred restaurants as well as a guide to 108 Nordic hotels. Among the guide’s five star hotels, we find two entries from the Carlson Rezidor Hotel Group: the Radisson Blu Strand Hotel, Stockholm and the Radisson Blu Royal Hotel, Copenhagen. www.radissonblu.com/strandhotel-stockholm www.radissonblu.com/royalhotel-copenhagen
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news wellness by max doherty
Feeling on top of the
wOrld
Visiting the gym and spa at the Radisson Blu Riverside Hotel, Gothenburg will literally make you feel like you’re on top of the world.
City Spa is located on the top floor of the hotel, where guests are treated to a range of excellent fitness and relaxation options, framed by one of the best views in the city. With free access to saunas, pools, hot tubs and a gym, there is something for everyone here. During the hotter months, guests can also catch some sun in one of the many sunbeds whilst sipping on a glass of wine or a cocktail. And if outdoor activities are more your thing, there are a couple of excellent running paths just around the corner. www.radissonblu.com/riversidehotel-gothenburg/wellness
Long distance runner
Once a year, more than 50,000 people run a 42.195 kilometre long stretch through all five of New York City’s boroughs. The New York City Marathon is probably the most famous of all the world’s marathons, with famous runners and an iconic cityscape, and it’s also the world’s largest. In fact, the marathon has become so popular that you have to enter a lottery for a chance to win one of the sought-after slots. Of course, even if you don’t find yourself among the fortunate ones – some would say the unlfortunate ones – the marathon is still a fun event to experience from the sidelines. This year’s New York City Marathon is held on 2 November.
Seeking serenity
Research has shown that one of the most important factors that contribute to academic and professional achievement in most people’s lives is a good night’s sleep. However, with more and more illuminated displays around us, it is getting increasingly harder for people to fall asleep. The White Noise app on iOS and Android uses the smartphone to help you fall asleep, utilizing so-called “white noise” that makes you relax and clear your head. Among the many white noise options, we find pouring rain against a variety of surfaces and waves on a beach, and you can set it to stop playing once you have fallen asleep. If you want, you can also choose to wave up slowly to similar sounds, rather than being chased up by a harsh buzzer.
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TREAT YOURSELF
WITH LUXURIOUS WINNERS
At the Swedish Beauty & Cosmetics Awards The Legacy 1963 made a Grand Slam and won the following categories; Hairstyling line of the Year, Shampoo & Conditioner of the Year and Haircare Product of the Year. For more information visit bjornaxen.se
SwEdiSH HAiR iCOn
THE CLIPPER NEW YORK | LOS ANGELES | BOSTON | SEATTLE | TORONTO | TOKYO | HONG KONG | SHANGHAI | LONDON | GENEVA | DÜSSELDORF | COLOGNE SWISS ARMY KNIVES CUTLERY TIMEPIECES TRAVEL GEAR FASHION FRAGRANCES | VICTORINOX.COM
by max doherty
News design
Storyteller
Cervera recently unveiled their latest collection of kitchen designer items, the highlight of which was the introduction of their own brand Table Top Stories. The inspiration for the brand comes from the exchanges of stories that occur whenever people sit down around a table. The first items to sport the Table Top Stories brand are three sets of glassware, called Celebration, Secrets and Rumors, all of which will become part of Cervera’s regular assortment.
Hot content
The espresso has seen a surge of popularity in recent years, thanks to the introduction of countless capsule-operated espresso makers, and with it, a newfound popularity for espresso drinks such as caffè latte and caffè macchiato. Nevertheless, some aficionados still believe that the best espresso is made in a traditional moka pot. Alessi’s espresso maker Ossidiana by designer Mario Trimarchi is both a tribute to, and a new interpretation of, this classic moka pot. Ossidiana is made of polished aluminium and comes in three different sizes.
Return of the Mack
Design House Stockholm has established itself as a creative publishing house of Nordic designs, with products such as Block Lamp and Family Chairs. One of their latest products is the desk Arco, created by American designer Chuck Mack. A glass worktop rests on a base of lacquered wood, allowing you to survey the content inside.
Looking sharp The Japanese cutlery designer brand KAI has launched a new series of knives called the Seki Magoroku Composite series. This elegant series consists of eight different knives, each of which is made using an innovative manufacturing technique where a core layer of hard steel is sandwiched in between two softer layers, creating a sharp and sturdy blade. The blade is fitted with a slim handle made of Pakka wood, resulting is an aesthetically and ergonomically unique knife that is made to last.
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News gastronomyby max doherty
Salt of the earth
At this year’s Formex Interior Design Fair, Gense unveiled several new products, including their first ever set of grinders. The Java grinders are made of sturdy ceramics, which preserves the aroma and flavour of the salt and pepper whilst ensuring the best durability. In fact, Gense is so confident in the quality of the Java grinders that they come with a 25-year warranty. The degree of coarseness is easily adjusted to match your personal preferences, making grinding salt and pepper incredibly satisfying. Available in the colours black, red and white, and in three different sizes.
Bitter Drops
Although the Swedish island of Gotland is best known for its sedimentary rocks, medieval relics and film director Ingmar Bergman, it is also home to Gotlands Bittar. Consisting of thirty different herbs, many of which originate from Gotland, this bitter is a complex blend of flavours that makes for a great aperitif and digestif. Sweet, sweet sake Say hello to my little friend! Japanese sake is sometimes associated with a dry, alcoholic taste, but it can also be sweet and fruity. Small Sake, for example, is a sweet sake that carries the flavours of pears, almonds, and pistachios. According to the producers themselves, the lack of brand recognition and the large bottles can make it difficult to market sake on the international market. Small Sake overcomes both of these hurdles by offering a sake with a recognizable brand that comes in a small, stylish soda can!
Just add umami
Umami, known as the “fifth basic taste” in many Asian countries, was almost unknown in the West until very recently. The taste was discovered in Japan, and spread to China and other neighbouring countries. These days, however, the West is beginning the embrace the fact that our four basic tastes have a younger sibling with a savoury flavour. One of the western brands most eager to embrace the concept of umami is the Californian burger shack Umami Burger. The first Umami Burger was founded in 2009 by aspiring screenwriter Adam Fleischman, who wanted to combine the immense popularity of the hamburger with the untapped potential of umami. Twenty-four restaurants later, we can definitely conclude that he has succeeded. An authentic umami burger is made using umami-rich ingredients such as parmesan cheese, shiitake mushrooms and slow-roasted tomatoes, topped off with Umami Burger’s special umami sauce. Originally a Californian affair, new Umami Burgers have opened in New York City, Las Vegas and Chicago, with more locations to follow.
30 | z lifestyle magazine
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DANCE INTO THE SEASON
Discover Arlésienne and L’Occitanes other exclusive products in one of our stores: Kungsgatan 21, Stockholm Hornstulls galleria, Stockholm • Täby Centrum • Emporia, Malmö • Triangeln, Malmö • Frölunda Torg and at selected retailers. Shop on-line: www.loccitane.se
by max doherty
news fashion
Odd One Out This autumn, Odd Molly is going
back to nature with their AW14 collection. The collection features plenty of knitted garments and tight jeans, with lots of green and blue.
Tough as leather
Swedish fashion brand Jofama has brought out a wide selection of leather jackets this fall, in collaboration with fashion personalities such as Marie Serneholt and Caroline Roxy.
Celestial Choo
The London-based shopping mall Harrods has opened a brand new shoe department, suitably named Shoe Heaven. To celebrate this celestial opening, Harrods has invited some top designers and brands for their limited edition Silver Lining Collection, including Christian Dior, Chanel, Louis Vuitton and Prada. Our favourite contribution is this slick model with black details by Jimmy Choo.
Watch this Altruistic
accessory
American fashion designer Tommy Hilfiger has partnered with Hollywood actress Naomi Watts for a limited edition handbag. What makes this particular handbag special is that one third of the proceeds from the sales will be donated to Breast Health International, which works to “improve the quality of life for women and families affected by breast cancer.” This is the eighth year in a row that Tommy Hilfiger releases a limited edition handbag to raise money for charity. This year’s model is a classic blue bag in Italian leather with gold details and a detachable strap.
space Accessorize your look this winter with a luxurious watch. Watchmaker Gant is introducing two new models this season: the equally stylish Crawford and Rochelle.
z lifestyle magazine | 33
news fashion Text Max Doherty Photography Kristian Löveborg
A sleek week to remember
During the last week of August, fashionistas gathered in central Stockholm to watch some of the biggest Swedish fashion brands unveil their SS15 collections. We are talking, of course, about Stokholm Fashion Week. As Sweden becomes an increasingly prominent member of the fashion world, Stockholm Fashion Week has become an ever-larger phenomenon. Although some domestic brands, such as Tiger of Sweden and Acne, have sought to promote themselves elsewhere, others have remained in Stockholm, most notably so J. Lindeberg and Björn Borg. Men’s fashion still favours slim silhouettes, and the popular suit-andtie look now comes with slightly shorter trousers matched with ankle socks. These trends were noticeable at J. Lindeberg’s SS15 showing “Biotopia – Unfolding an Urban Wilderness”. The fashion house’s head designer, Jessy Heuvelink, explained that he wanted to add more lightness and colours for the spring season, incorporating plants and wildlife into an urban context. Another strong showing was that of Erïk Bjerkesjö, whose collection went by the name “Storm Within”. Perhaps better known for his handmade footwear, Bjerkesjö has made quite an impression in the fashion world too. Filippa K’s men’s collection for SS15 featured a warm, albeit slightly matte palette, whilst staying true to the brand’s philosophy of minimalism and timeless design. The classic blazer played a prominent role. However, the most talked-about showing during Stockholm Fashion Week was that of Björn Borg. Inspired by Björn Borg’s upcoming video game, the audience was shocked to see ripped, come-to-life Barbie dolls parading the catwalk.
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PRODUCT LINE AS 路 T: +47 33 38 23 30
MAVERICK
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news watch Watch Editor Kristian Haagen Our Danish contributor Kristian Haagen is Scandinavia’s foremost expert on watches. He writes about his passion in several international magazines, and he has written as many as five books on the subject. As you might have guessed, he is also a dedicated watch collector.
Swiss watchmaking
the Danish way
Denmark is famous for its fairy tales by Hans Christian Andersen, Danish pastry and crispy bacon, but perhaps not so much for its watches. Nonetheless, Denmark has an impressive horological story to tell, and the lead character’s name is Linde Werdelin.
T
he concept of the mechanical watch with a detachable digital instrument on top was originally born in 2002, but it wasn’t until 2004 that Linde Werdelin began making prototypes, making it an important milestone for the young company. Z Magazine met with the founders, industrial designer Morten Linde and former banker Jørn Werdelin, to learn more. Has the company’s first decade been a walk in the park or more of a bumpy ride? ML: “The first years were tough, mainly because of the difficulty of producing the digital instruments. With a mechanical watch you can simply go to Switzerland and find parts for everything, but there are only a handful companies in the world that can make real diver’s instruments. And those companies were not interested in talking to us. So we had to start all over and do everything ourselves – from scratch.” Your collection has a very distinct case design. What was the inspiration for the design? ML: “The case is designed for carrying the instrument. That’s the core of our design, and we have stuck with it.” JW: “You couldn’t really call our watches Danish design. If anything, it is design for the Danish culture. What makes Linde Werdelin stand out in a crowd? ML: “The Linde Werdelin universe is very different from other watch brands. We let people borrow our watches for a month – for free! And even though Jørn is talking about redefining the communication on watches in the luxury segment, I don’t view our watches as luxury products. Instead, I view them as quality products. We focus on quality, and we spend two or three days every month driving around Switzerland, visiting current and prospective suppliers.” After a decade in the business, is Linde Werdelin a success? ML: “We were successful from the very beginning! We sold 222 founders’ watches in 2006, and we invested the proceeds in new designs and functions. I’d call that an instant success” If you had to do it all over again, what would you have done differently? ML: Personally, I don’t think we could have done anything differently. It’s all about learning by doing. Of course, if we had known what we know today, we could have spent less time on the development of the instruments.”
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news jewellery
by max doherty
Nordic soul
Nordic jewellery designer Charlotte Ramel founded the brand Ebba Brahe Jewellery, which is inspired by nature and history. Ebba Brahe is the name of a relative of Charlotte Ramel, who lived during the 1600s. Our favourite piece from the collection is the Blue Sapphire Wings earrings, adorned with 7.77 carats of faceted, blue sapphires.
Finnish
Finesse
Lapponia has certainly put Finland on the map in the world of jewellery. Since the founding of the brand in the 1960s, founders Pekka Anttila and Björn Weckström have introduced Finnish jewellery making to an international audience, starting with Weckström’s necklace “Flowering Wall” winning the Grand Prix at the International Jewellery Contest in Rio de Janeiro in 1965. Another iconic piece of Lapponia jewellery is the Planetoid Valleys necklace, famously worn by Princess Leia in Star Wars. In this issue of Z Magazine, we have picked out two pieces designed by Björn Weckström: the Nile bracelet and the Mask of Gonda ring, both of which are made of sterling silver.
Manly bling
Jewellery makers astrid&agnes founded their men’s line AROCK by a&a man in 2009, which has gone on to become one of the best known brands of men’s jewellery. The brand aims to satisfy a wide variety of personalities, be them causal or professional. AROCK by a&a man consists of necklaces, bracelets, rings and cuff links. The brand sports a fresh Nordic, minimalist look, where leather and brushed metal form a very modern aesthetic.
Jewellery Charitable
Swedish silversmith and designer Emma Israelsson launched her jewellery brand Emma Israelsson Stockholm just two years ago, but has already made an impression on the scene. Each piece of jewellery is hand-made in Israelsson’s studio, and 10% of all profits are donated to charity. Her collection includes the Small Princess Ring, made of sterling silver and adorned with a large Swarovski stone, as well as hand-made necklaces with inspirational messages.
Angel Guardian
Engelsrufer is German for angel whisperer, and is the name of a collection of pendants in sterling silver, available in three different sizes. The pendant contains a “sound ball”, of which there are nine different colours with nine different meanings, and are said to protect their wearers.
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Tenderly Sensual www.tradebanco.se
Instagram @tradebanco
SEDUCTIVELY SMOOTH, FRUITY AND RICH. A UNIQUE CHARACTER. MUCH LIKE ITS FOUNDER. James Grant “The Major” inherited the Glen Grant Distillery from his father and uncle in 1872 aged 25, when he promptly set about changing the way single malts were made. He invented the unique tall, slender stills and purifiers which give Glen Grant its unique character and distinctive flavour.
by max doherty
news grooming
Moves like jagger If you shave on a daily basis, you might want to consider investing in a high quality shaving set – the investment is bound to pay for itself many times over. This stylish shaving set by Edwin Jagger consists of a custom-made razor that is compatible with Gillette Mach 3 blades, a badger hair shaving brush and a nickel plated metal stand.
Thinking
Wayof the
samurai
inside the
box
The Rituals brand is famous for its range of luxury skin care and body care products, as well as scented candles, perfumes, make-up and tea. The brand’s latest line of skincare and shaving products is called Urban Samurai, and is inspired by the delicate shaving and grooming rituals of the ancient Japanese warriors.
Masculinity
in a bottle
Montblanc has launched two new men’s fragrances this year: Emblem and Emblem Intense, both of which embrace a distinct masculine scent. Our favourite of the two is Emblem, which features top notes of grapefruit, sage leaf and cardamom, heart notes of frosted violet leaves and cinnamon, and base notes of precious woods and Tonka bean. Eau de Toilette available in 40, 60 and 100 ml.
Veni Vidi Vichy
The Vichy brand is tailored for men who want to prevent unclean and oily skin. The new Code Purete line of Vichy products includes a shaving foam, a moisturizer and a cleansing gel, and was developed for men with sensitive skin.
Groomingbox is a new type of service that lets you subscribe to some particularly intriguing boxes. As the name suggests, Groomingbox contains a range of men’s grooming products, as well as accessories such as wallets, cufflinks, and much more. You can purchase individual Groomingboxes or subscribe to bimonthly arrivals of new boxes. Each box features a new theme, which is reflected in the selection of products included. Previous Groomingboxes have had themes such as Mad Men and The Wolf of Wall Street – very stylish sources of inspiration. Furthermore, unlike similar services, these boxes do not merely contain samples, but rather full-sized products that should keep you satisfied until the next box arrives.
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news beauty by max doherty
Hot tonGs
UK-based hair care brand Good Hair Day, better known as ghd, has launched a new line of curling-tongs for longlasting curls and waves. The line consists of four different models, each of which is tailored for a specific hairstyle: classic curl, soft curl, creative curl and classic wave. Using new heating technology that maintains a constant temperature of 185 degrees Celsius, you get better results with less wear on your hair.
L o v e
y o u r
lips Anti-age lipstick from Sensai, made of luxurious ingredients such as silk and gold. Available in 15 different colours.
My, my, my! Burberry has teamed up with fashion models Cara Delevingne and Kate Moss to promote the new fragrance My Burberry, intended to become the brand’s new signature scent. The fragrance carries top notes of sweet peas, orange and bergamot; heart notes of geranium leaves and freesia; and base notes of centifolia, damascene rose and patchouli. The fragrance comes in an elegant glass flacon, inspired by the buttons found on Burberry trench coats, sporting a ribbon made of Burberry trench coat fabric. The Eau de Parfum is available in four different sizes, and, what’s more, the line also features a shower oil, a body mist, a soap set and a deodorant.
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Extravagant palette
Givenchy’s Extravagancia Palette for Autumn-Winter 2014 is an exquisite set of shimmering silver, glistering gold, soft purple and deep brown, packaged in a stylish case together with a mini brush and an applicator.
Three-dimensional make-up
Never completely satisfied with your make-up palette? Why not print your own! The Mink 3D printer, invented by Harvard Business School graduate Grace Choi, allows you to print your own customized make-up products, including powders, creams and lipsticks. Most impressively, you can take a photograph of any particular colour and upload it to your printer, and then create new make-up products using this colour.
News motor motor editor JAMES HOLM Car enthusiast and editor extraordinaire James Holm has travelled the world and raced the fastest cars on the hottest tracks, Nürburgring in Germany being one of his favourites. In addition to Z, you can find his insightful articles and breathtaking photography in a number of international motor sport and car magazines.
Roadrunners Most cars merely take us from point A to point B, but roadrunners make us want to keep driving all the way to point Z and beyond. We have picked out five roadrunners with brutal engines and phenomenal handling.
An Aston on steroids The fact that they managed to squeeze a six-litre V12 engine into the small Aston Martin Vantage V12 S is a miracle in itself. The result is an equally impressive beast with 575 horsepower and a torque of a whopping 620 newton metres, scaring the living daylights out of anyone brave enough to get behind the steering wheel.
The raging bull from
Sant’Agata The bull is dead; long live the bull! The Lamborghini Gallardo was on its last legs by the time is was replaced by the Lamborghini Huracán this year, but if it wasn’t for the Gallardo then Lamborghini would not have become the prospering manufacturer of sports cars that it is today. The Lamborghini Huracán has been updated in every way imaginable, and the driving is just as fun as you would expect.
A Well Balanced playmate The popular coupe Volkswagen Scirocco R has received more horsepower and better fuel efficiency. The latest revision features 280 horsepower and great handling. Add to that the pleasant roar from the engine and you’re guaranteed to see wide smiles in the driver’s seat.
Reinvented
Packed with new technology and sporting a brand new platform, the Volvo XC90 marks a journey into uncharted territory for this classic manufacturer. The XC90 comes fitted with a glass clutch from Orrefors, a sound system from Bowers & Wilkins and much, much more. Together with its reasonable price point, the XC90 is guaranteed to give the large German manufacturers a run for their money.
NeVer sAtisfied
It appears the McLaren P1 is never satisfied. This became apparent at the Pebble Beach Concours d'Eleganceas, where the British manufacturer unveiled their latest concept, the McLaren P1 GT3. Sporting 1,000 horsepower and a healthy dose of aerodynamic aids, this car is something quite extraordinary. Of course, you don’t get quality like this for nothing; prospective owners will have to part with two million pounds sterling to be precise.
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News tech
by max Doherty
This year’s crop
Apple unveiled several new products during their latest press conference. As expected, we were treated to the new iPhone 6 as well as its larger sibling, the iPhone 6 Plus. At 4.7 and 5.5 inches, respectively, both displays are considerably larger than the previous 4-inch displays we have come to associate with the device. What drew the most attention, however, was the announcement of a new line of smartwatches. These wearables pack some serious technology, including a heartbeat monitor, a step counter, a touch display and, perhaps most impressively, wireless inductive charging.
Fork in the road Keeping in line with the gastronomical theme of this issue, we simply had to include the HAPIfork. Funded on Kickstarter during the summer of 2013 and released around Christmas last year, this “smart fork” keeps tracks of every bite you take and helps you improve your eating habits. Eating too fast can lead to digestive problems and weight gain. This fork helps you avoid this by vibrating whenever you eat too fast – at least ten seconds should pass between each bite – and it sends statistics wirelessly to your smartphone so that you can track your personal eating habits over time.
in charge
What’s cooking?
Introducing the MacGyver of kitchen appliances, the Taurus Mycook Touch. This device can handle most of your cooking and baking needs, such as chopping, whipping and kneading. In addition, the Taurus Mycook Touch features a range of smart features, such as Wi-Fi connection, video tutorials, smartphone and tablet integration, and a dedicated 7-inch touchscreen interface. Cooking has never been more high-tech!
Virtual reality
notepad
At IFA Berlin 2014, Samsung unveiled their highly anticipated Galaxy Note 4, the follow-up to what many considered to be the best Android smartphone ever made. This new model is more of a refinement than a complete overhaul, but that’s not necessarily a bad thing. Moreover, as an industry first, Samsung has teamed up with the smart people at Oculus to create the Galaxy Gear VR. This nifty product can be described as a consumer-friendly version of the VR-headset Oculus Rift that uses the display and processing power of the Galaxy Note 4 to create a more affordable way of experiencing the virtual reality.
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Italian gadget manufacturer Puro has launched several new portable chargers on the Nordic market. Portable chargers are becoming increasingly popular among smartphone owners, as they offer some crucial extra charges whenever you lack access to a power outlet. The Puro chargers come in several different models, including 2,200 mAh, 4,000 mAh, 6,000 mAh and 10,400 mAh, the latter of which can recharge a smartphone and a tablet simultaneously, many times over.
CASA cement tiles by scandinavian designers Claesson Koivisto Rune
www.marrakechdesign.co.uk
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Taste
Food for
thought Sour grapes, salt of the earth and a bittersweet ending. A few bad apples, a hot potato and a big cheese. Going bananas, eating crow and spilling the beans. Life is full of foodrelated metaphors, and understandably so. Our existence revolves around tasting and eating food, so of course we became
passionate about it. Enjoy! By Max Doherty
On 22 September 2011, the International Federation of Red Cross and Red Crescent Societies made a startling announcement: there are now more people in the world suffering from obesity than there are people who are undernourished. In part, those were good news, as we’re down to 15% of the world’s population suffering from a lack of food. However, it also meant that we consume more food than we actually need. So what is it about food that makes us lose our sense of self-preservation? Well, it’s all in the ingredients, not least the sugar. In an interview with science blog io9, psychologist Elizabeth Phillips at Arizona State University explains that we are born with a certain predisposition to like things that are sweet and dislike things that are sour or, even worse, bitter. There is an evolutionary explanation for this. Ripe fruit, which is healthy and full of vitamins, tastes sweet; rotten, potentially toxic food tastes sour and bitter. People who preferred the ripe fruit tended to live longer and healthier lives, so much so that nearly everyone these days is born with this preference. Of course, these preferences were meant to make us drawn to fruit and vegetables,
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not to make us addicted to processed sugar and high-fructose corn syrup. Still, it is funny how we are all born with the same type of taste buds and nostrils, but tend to like and dislike vastly different things. Most of us have one or two types of food that we simply cannot stomach, even though everyone else considers it tasty. There is, of course, a scientific explanation. Our differences in appreciation of tastes aren’t genetic, but cultural. This means that a Scandinavian child who grows up in China will prefer the same type of food as his or her Chinese friends, which will differ significantly from the preferences of children who grow up in one of the Nordic countries. Our appreciation of new tastes and flavours develops before and during the first two years of our life. This process begins as early as during the pregnancy, where the diet of the mother will affect the preferences of the child. For the next two years, the child will generally eat and develop an appreciation for most types of food. However, after these two years have passed the child becomes “neophobic”, meaning they no longer like new types of food and flavours. In other words, when
Taste babies and toddlers dislike certain types of food, they don’t dislike that particular flavour; they dislike the fact that it’s a new flavour. They simply have not become accustomed to that flavour yet. Parents sometimes stop giving the toddler that particular food, but if they instead keep on trying, the toddler will soon start to acquire a taste for the new food. It can take a while, however. Studies have indicated that we will like new or previously disliked flavours if we are repeatedly exposed to them, but it can take between 10 and 15 exposures before we learn to appreciate a new taste. This would explain why most people dislike something as a child, only to love it when they grow up. However, there are exceptions to the rule. For example, some people are genetically inclined to dislike raw tomatoes, as they lack the ability to taste the tomato’s pleasant flavours. In addition, some people are born with more taste buds than others – they are known as “super-tasters”. This doesn’t mean however, that they appreciate flavours more than other people do, but rather that they are particularly sensitive to them. As mentioned before, our appreciation of sweetness comes from the fact that our ancestors needed sweet fruit and vegetables in order to survive. However, saltiness is just as interesting as sweetness, if not more. We need the sodium in the salt in order for our bodies to function, but excessive amounts of salt are disgusting and even deadly. Large quantities of salt can cause heart disease over time, and it is also possible to overdose on salt. For example, even though it is often said that you cannot drown in the Dead Sea, because of
cheeks and throat that usually respond to heat-related pain. These receptors are meant to protect you from eating or drinking things that are too hot, so the reaction to chilies is merely a side effect. Nevertheless, the pain causes the body to release endorphins, which give the chilies an added flavour of euphoria. To quote the science blog LiveScience, “those tears are actually tears of joy”. Other ingredients that chefs regarded as the most flavourful include salted anchovies (“brings savoury fish and meat dishes to life”), garlic (“makes almost anything better”), and parmesan (“has all the flavours, including saltiness, sweetness and umami”), as well as red wine, fresh peaches and chocolate. egardless of how flavourful something is, however, we require the right conditions to be able to enjoy it. Have you ever noticed how a lot of things, orange juice in particular, taste horrible after you’ve brushed your teeth? Mental Floss’ science editor Matt Soniak explains that this is because of something called sodium laureth sulphate – labelled as either SLES or SLS – which is used in toothpastes to create a foam that makes brushing easier. In addition to creating foam, however, it also inhibits your taste buds and makes you overly sensitive to bitterness. As a result, everything you eat will taste less sweet and more bitter than you’re used to. If you’re really bothered by this adverse effect, there are toothpastes that don’t contain SLES or SLS, but you will miss out on the foamy fun when brushing your teeth. So, how exactly do we experience the flavours of food and drinks?
“The ‘tongue map’ that was often taught in primary school is completely inaccurate” the density of the saltwater, the Dead Sea is one of most dangerous places to swim in the region, in part because swimmers swallow too much water. That’s the reason why we find salt disgusting in larger doses: it’s a mechanism that keeps us from overdosing. This distinguishes saltiness from other flavours. We are geared towards liking things that are sweet and disliking things that are bitter, but with salt, we’re geared to both like and dislike the taste, depending on the concentration. The tastes sour and bitter are somewhat similar in that our bodies use them as a way of avoiding harmful food. Of course, with practice, we are still able to develop a taste for things such as grapefruit and coffee. There is also a fifth taste, Umami, which we found so interesting that we have dedicated an entire article to it. This leads us to the subject of cooking, where the mixing and matching of flavourful ingredients has always been an integral part. But which ingredient has the most flavour? A silly question perhaps, as flavours can be highly subjective, but The Guardian asked a number of renowned international chefs and received some interesting answers. One of the most common answers was chilies, which one chef described as “the single most impactful ingredient in the mouth”. There’s sweetness, saltiness and a hefty amount of heat, so much so that it is almost painful. This burning pain is caused by capsaicinoids, which are odourless, tasteless compounds hidden inside the white part of the chili fruit. When the capsaicinoids enter your mouth, they bind to receptors in the tongue,
First of all, it is important to note that although taste is the most important factor, it is far from the only way in which we experience flavour. There is also smell, touch, sound and temperature. The first sense, taste, occurs when chemical compounds react with taste buds in our mouth and on our tongue. The taste buds identify the taste and send the information to our brain, after which we experience the sensation of taste. Contrary to popular belief, there are no distinct zones on our tongue sensing specific tastes – the “tongue map” that many of us were taught in primary school is completely inaccurate. Nevertheless, there are still wineglass makers that sell shaped glasses meant to direct the wine towards specific parts of the tongue. The sense of smell is almost as important as taste when it comes to experiencing a flavour. If you have a cold, for example, you will be unable to make sense of most of the flavours in your mouth. The experience can be replicated by eating something while holding your nose. Furthermore, we experience flavours with our eyes and ears. An article in Smithsonian Magazine goes into detail about how our sight and hearing can affect how we experience flavours. The article features an interview with Charles Spence from the University of Oxford, who explains how they have experimented with various sounds to demonstrate their influence on flavours. For example, they presented test subjects with bacon-and-egg-flavoured ice cream and asked them to pick out the dominant flavour.
z lifestyle magazine | 51
Taste
W
hen they played the sound of sizzling bacon in the background, people found the bacon flavour to be the more dominant one; when they played the sound of chickens, the egg flavour suddenly became the dominant one. Researchers at Bordeaux University made a similar finding in an experiment where they asked students to taste a wine and describe the flavours. When the researchers added a flavourless red additive to the white wine, students began using adjectives that are generally used for red wines. In fact, our dependence on visual cues has had a negative impact on the flavours around us. Although people often claim that they prefer tomatoes that taste good to tomatoes that look good, their purchase habits tell a different story. And unfortunately, perfectly red tomatoes tend not to taste very good. In addition, tomatoes are intentionally delivered unripe to the stores, as the unripe tomatoes take up less space and are less likely to be damaged during delivery. In other words, if your grandparents tell you that tomatoes tasted better in the past, they are most certainly right. Fortunately, there are a couple of things that you can do to maximize the flavour of your store-bough tomatoes. First of all, you should never refrigerate your
The custom of eating bugs is called entomophagy and is a common occurrence in most parts of the world. The reason why many of us view the eating of bugs as weird, or even taboo, is that the custom is nearly non-existent in Europe and North America. In the book “Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet”, Daniella Martin explains how this aversion towards bugs – the “yuck factor” – can be overcome through a normalization process where bugs are slowly but steadily introduced into our diet. Indeed, the Danish restaurant Noma, widely regarded as one of the best in the world, serves a beef tartar with ants. In an interview with New Scientist, University of Pennsylvania professor of psychology Paul Rozin explains how unusual food enters popular culture. For example, sushi might seem perfectly normal and delicious now, but when it was introduced in the US in the 1960s, people were turned off by the fact that it was often topped with slices of raw fish. According to Paul Rozin, this is true for most unusual cuisine: “people who are wealthy and adventurous do something, and then it becomes trendy.” Another major stakeholder in the bug business is the bodybuilding community, whose members are interested in the high protein content. Bugs have a major advantage over soy and dairy – the most common protein sources in protein powders –
“It can take 10 to 15 exposures before we learn to appreciate a new taste” tomatoes, as this ruins the texture of the fruit, and you can sample the flavour of the tomato in the store by smelling the blossom end. In the book The Omnivore’s Dilemma, Michael Pollen argues that McDonald’s and other fast-food giants are partly to blame for the flavourless tomatoes. Although many fast-food burgers come packed with vegetables, it is difficult to single out their flavours from the flavours of the meat, the cheese and the fatty sauce – and since customers’ can’t taste it, it doesn’t matter how it tastes. The loss in flavour is not limited to tomatoes, however. The Slow Food Network reports that 50% of all farm animal breeds, 70% of all fish species and 90% of all crop varieties have disappeared in the United States – less biodiversity means less flavour diversity. In response to this development, Slow Food has launched The International Ark of Taste, which is a project where they catalogue food and flavours at the risk of becoming extinct. So far, they have added more than 1,000 products from more than 50 countries around the world to the ark. In addition to disappearing flavours, however, we should also prepare ourselves for a couple of new ones, especially the taste of bugs! That’s right, many experts argue that people in the Western world will soon have to consider eating insects and larvae due to their high protein content and low environmental footprint. For example, dried meat has a protein content of about 50%, while dried crickets have a protein content of 65%. In addition, producing a kilo of insects emits as little as 1% of the greenhouse gases of conventional meat production.
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as people won’t be troubled by allergies. Also, we should keep in mind that we have all eaten plenty of bugs. For example, bugs have been used for food colouring for decades, and are only now being replaced by synthetic substitutes. Speaking of meat substitutes, few products are as ambitious as Modern Meadow’s 3D-printed meat, which removes the whole raising and slaughtering of animals from the equation. Of course, lab-grown meat might sound a bit unnatural, but it’s actually not that complicated. You put animal cells (muscle, fat and some others) in a “cell culture media” that consists of amino acids, salt, sugar, vitamins and minerals, and then you let it grow. If you use chicken cells you get chicken meat and if you use cow cells you get beef. The advantage of this process is that you know exactly what type of meat you get, which is particularly coveted in light of the meat scandals a couple of years ago. The CEO of Modern Meadow, Andras Forgacs, has tasted the product and comments: “it tastes good, but not yet fully like meat”. Before you dismiss the idea of lab-grown meat entirely, you might want to consider the environmental benefits. Each year, 75 million sharks are killed in order to make shark fin soup. With lab grown shark fin meat, we could avoid this looming ecological disaster altogether. So the next time you enjoy a fine steak, a glass of wine or a spicy chili dish, take the time to appreciate just how amazing and complex those flavours are. Also, remember to taste the flavours will all your sense: your eyes, your nose, your ears, your touch and, most importantly, your taste buds.
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discover
The fifth taste
Throughout nearly the entire history of humankind, the only tastes that existed in our vocabulary were sweet, sour, salty and bitter. However, a delicious fifth taste has been looming in the background, spreading from a science lab in Tokyo to China and the US, and finally, the world. Join us as we discover umami. By Max doherty
In 1908, a university professor in Tokyo named Kikunae Ikeda was eating a bowl of soup whilst pondering over the flavour of the soup base, known as “dashi” in Japan. The soup base was definitely not sweet, sour or bitter, and while the base did contain salt, there was something else that gave it a “meaty” flavour. By isolating the seaweed used to make the dashi, Ikeda identified a new basic taste made of glutamic acids. He named the taste “umami”, which combines the Japanese words for delicious (umai) and taste (aji), and just like that, four basic tastes had become five. Describing the taste of umami can be a bit tricky. Connoisseurs often describe umami as savoury, full-bodied and rich, and view it as something that enhances other flavours, rather than dominates them. For regular people, the easiest way to experience the taste of umami is to go to a Japanese restaurant and order a bowl of miso soup. Although umami is only recently becoming a household name, most of us have been exposed to the taste during breastfeeding; half of all amino acids in breast milk are glutamic acids. In fact, glutamic acids are among the most common amino acids in proteins, and are plentiful in tomatoes, shiitake mushrooms, mussels and parmesan cheese, for example. Ikeda, who realized the potential of umami, invented his own synthetic version by extracting the glutamic acids from fermented vegetable proteins. He named the new, salt-like powder Ajinomoto and it became incredibly successful – you still find it in many contemporary Japanese recipes. Ajinomoto has been popularized outside Japan too, under the name monosodium glutamate, or MSG. This salt-like additive has often been associated with Chinese food, but is frequently used in spice blends and ready meals too (look for the E-labels E620–E625). There has been a lot of discussion about the safety of MSG, but the dangers have been greatly exaggerated. However, if you really want to avoid synthetic glutamate altogether, your best bet is to stick to fresh produce and organic food. Due to the negative connotations of synthetic glutamate, many restaurants use their own, organic sources of umami. At
Umami Burger, for example, they use “umami dust”, which is a mixture of mushrooms and seaweed, and “umami sauce”, which is made of soy. As such, an original Umami Burger contains as much as 2,185 mg of glutamate! Umami in a bottle
Ketchup is mostly considered an ordinary, sweet and somewhat sour sauce, and we usually don’t think much about it. However, it is speculated that the reason why this condiment is the world’s by far most popular is spelled umami. Indeed, they both have an important trait in common: they make almost anything taste better! In order to learn more about this popular, red condiment, we travel half a century back in time. At the beginning of this story, we will learn two very surprising pieces of information: ketchup originally did not contain tomatoes, and it was not invented in America but in Asia. Chinese sailors introduced the condiment-to-be to British settlers in the early 16th century, and the first Western interpretation of ketchup was amber-coloured and made of salted and fermented anchovies – it was basically a fish sauce. When the British settlers returned to England, they came up with new varieties of ketchup, such as walnut ketchup and mushroom ketchup. However, it would take another 200 years before someone would think of adding a tomato. The reason for this seemingly long wait is that many Europeans believed, incorrectly, that tomatoes were poisonous. This misconception spread to America, where it remained until 1834 when an Ohio-based doctor named John Cook Bennet published a recipe for tomato ketchup, which he claimed would cure a range of stomach-related illnesses. The tomato ketchup was concentrated, made into a pill and sold as medicine throughout the United States. Over the next couple of decades, tomato ketchup became increasingly popular, although the purported health benefits were inaccurate at best. Due to ineffective storage methods, poor hygiene and downright hazardous additives, tomato ketchup was actually extremely unhealthy.
“Umami isn’t something that you’ll find in a bottle of wine. In cocktails, on the other hand, it is perfectly possible”
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discover However, things would change in 1876 when Henry J. Heinz released his own tomato ketchup. Unlike other manufacturers, the Heinz Company provided employees with clean uniforms and free laundry services, and even organized tours to show off how clean their facilities were. In addition, Henry J. Heinz was hard at work to create the purest red tomato ketchup; when he finally succeeded in 1906, he instructed that all bottles be made transparent to show off the purity. We have enjoyed his delicious tomato-in-a-bottle ever since. Drop dead gourmet
We have already established that umami is great in fast food and condiments, but what about fine dining? Z Magazine got in touch with Ray McIntosh, senior consultant at the beverage consulting agency Liquid Management and co-creator of the ambitious ‘fine dining meets mixology’ dinner in collaboration with Studio Franzén and Nigab, to find out. Can you tell us a bit about your recent collaboration with Studio Franzén? “The collaboration with Franzén was one of the more difficult projects that I've worked on in my career. The task was to pair their 10-course menu with 10 different cocktails, which is a lot more complex than it sounds. We identified and classified the four main ingredients and flavours in each dish, and then we created cocktails that enhanced or accompanied those ingredients and flavours. Were there any umami-rich dishes on this menu? “There was a bit of umami on the menu. The scallop dish had a bit of umami in it, as did the rib eye. We also had a dish with crispy potatoes and herbs served with mushrooms prepped in four different ways. Since this dish is very complex, we opted for a simple cocktail made with diluted Tullamore DEW, apple and tarragon juice foam, and lemon. The hint of dried fruit in the whiskey was a great complement to the natural flavours of the dish.” If you were to create a cocktail for an umami-rich meal, what would you choose? “Umami is a taste that can make food or beverages feel very metallic and bitter at times. So usually, the trick is to balance the dish first and make it more “beverage friendly”, such as adding a dash of lemon on an oyster or panfrying mushrooms instead of leaving
them uncooked. Nevertheless, when I'm given a dish with a lot of flavour, my approach is to pair it with a simple and crisp beverage. There's no point in adding competing flavours that bump heads with the dish. With regard to umami specifically: if there’s a golden rule for working with the flavour, I have yet to find it.” Are there any beverages that taste of umami? “Umami isn't something that you'll find in a bottle of wine. In cocktails, on the other hand, it is perfectly possible. These days, cocktails are made with such a varied list of ingredients. There are infusions, reductions, gels, and foams made from almost any flavour or essence imaginable. For example, I have used sesame oil, sesame seeds, peanut butter, and even soy sauce in my cocktails, all of which are rich in umami.”
“Connoisseurs often describe umami as savoury, full-bodied and rich, and view it as something that enhances other flavours, rather than dominates them”
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gastronomy
harvest
Feast
Classic flavours set the tone as Z Magazine sets the table for a stunning 17th century dinner, inspired by the Renaissance and the art of still life paintings. Photography David Bicho Styling Camilla Julner Florist Eva Kruse Photography assistant Hans Andersson Styling assistant Amanda Alvarsson
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Gastronomy Background: Velvet fabric, Dedar, Pluchy, Frank & Cordinata, 150 euros per metre. Table: Linen tablecloth Hälsingeros, Växbo Lin, design Ingela Berntsson, 340 euros. Oval plate, Ku, Alessi, 30 euro. Napkins, Axlings linne, 15 for two. Tin mug, Varg, design by Inga Sempé, Svenskt Tenn, 85 euros. Brass pitcher, Varg, design by Inga Sempé, Svenskt Tenn, 260 euros. Tall beer glass, Pils, Orrefors/ RoyalDesign.se, 50 euros for set of four. Beer, Karmeliten. Flavours of bread, hops and citrus.
This beer is named after the brewery Karmeliten, which is located in Bayern, Germany, and dates back to the year 1367. Inside the traditional bottle we find a great German lager. Wine glass, Golden line, Hay/ NK Inredning, 22 euros. Bread, Green Rabbit. Decorative larvae, Non funkis randig, Svenskt Tenn. Larvae are rarely acceptable on a dinner table; this tin version from Svenskt Tenn is a lovely exception. 32 euros. Tin leaf, Svenskt Tenn, 32 euros. Frog place card holder, Svenskt Tenn. Present your place cards in style with this nifty tin frog from Svenskt Tenn. 22 euros. Tin plate, Svenskt Tenn, 250 euros. Leather coaster, Åhléns, 25 euros. Leather lantern, Balmuir, 170 euros. Cutlery and books, all vintage.
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gastronomy
“Painting is poetry that is seen rather than felt, and poetry is painting that is felt rather than seen” – – Leonardo da Vinci
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gastronomy
Blue tablecloth, Ebba, Himla, 10 euros. Candlestick, Skultuna, 70 euros. Candlestick, Mikaela Willers/ NK Glas, porslin och kök, 75 euros. Glass, Lempi, Iittala, 60 euros for two. Side plates, Royal Copenhagen/NK Glas, porslin och kök, 25 euros. Étagière, Blommor 4 You, 99 euros. Cognac snifter, Grand Cru, Rosendahl/ RoyalDesign.se, 20 euros for two. Black oval plate, Nox, 45 euros. Fruit knife, vintage. Flower arrangement,
florist Eva Kruse. Vase, Mikaela Willers/NK Glas, porslin och kök, 690 euros. Whisky, Chivas Regal Gold Signature 18 Years Old. Scottish blended whisky made by the Chivas brothers. Their 18 year old whisky is perhaps their most famous. Bourbon, Hudson Four Grain Bourbon. We simply fell in love with Hudson’s bottle design. Calvados, Père Magloire Calvados 12 Years Old. Party like it’s 1554 with some genuine cider brandy. The first calvados was made by Lord de Gouberville in the French region of Lower Normandie, and it has been a popular drink ever since. Whisky glass, Noblesse/ RoyalDesign.se, 40 euros for four. Birdcage with ivy, Blommor 4 You, 78 euros. Dinner plates and deep plates, Royal Copenhagen/ NK Glas, porslin och kök, 30 euros. Milk can, Höganäs Keramik/ Cervera, 30 euros.
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gastronomy
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Gastronomy
“If people knew how hard I worked to get my mastery, it wouldn’t seem so wonderful after all” – Michelangelo
Background: Fabric, Seymore damask, Colefax & Fowler/Cadoro, 196 euros per meter. White linen fabric, Frank & Cordinata, 85 euros per metre. Table: Tablecloth, organic cotton, Åhléns, 30 euros. Flower arrangement, florist Eva Kruse. Vase, Blommor 4 You, 50 euros. Green bowl, Cervera, 30 euros. Green wineglass, Remmare, vintage, 50 euros. Champagne, Taittinger Comtes de Champagne Brut Blanc de Blancs. Candelabra, Nappula, Iittala, 205 euros. Champagne coupe, Sugar Dandy, Kosta Boda/RoyalDesign.se. 35 euros. White cloth napkin, Soul of Himla, 18 euros for two. Oyster fork, Opinel, Cordon Bleu, 5 euros. Oyster knife, Opinel, Cordon Bleu, 25 euros. Decanter, Frost, Front design, Stelton, 40 euros. Glass, Frost, Front design, Stelton, 20 euros for two. Green ceramic plate, Pottery Jo, 25 euros. White ceramic plate, Sophie Conran/RoyalDesign.se, 50 euros. White wine, Künstler Riesling Qba Trocken. White ceramic plate with olives, Sophie Conran/RoyalDesign.se, 30 euros for four. White oval ceramic plate, Nox, 40 euros. Decanter, Kartio, Iittala, 45 euro. Glass, Lempi, Iittala, 60 euros for two. Foreground: Ceramic pitcher, Kärven, 3 litres, Mikaela Willers, 80 euros.
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Gastronomy
“I love everything that is old; old friends, old times, old manners, old books, old wines� – Oliver Goldsmith
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Gastronomy White linen fabric, Frank & Cordinata. 85 euros per metre. Grey tablecloth, New linen look, Himla, 90 euros. Olive wood cutting board, House of Rym, 20 euros. Knife, vintage. Decanter, Bellman, Skruf/Norrgavel, 70 euros. White plate, Sophie Conran/ RoyalDesign.se, 50 euros. Box, Clas Ohlson, 15 euros. White plate, Ståhl, 30 euros. Cheese, Wijnjas ostkällare. Wine glass, Bernadotte, Villeroy & Boch/Royaldesign.se, 23 euros. Wine glass, Bellman, Skruf/Norrgavel, 60 euros. Red wine, Atalon Cabernet
Sauvignon 2011 from Napa Valley. Californian wines have become almost as popular as their European counterparts, even outside American borders. This Cabernet Sauvignon from the Atalon wineyards in Napa Valley is a bold, characteristic wine with a long finish of dark fruits. Decanter, Bordeaux, Villeroy & Boch, 150 euros. Skull candle, Love Warriors. Hand-made candle made of a palm wax blend, using only eco-friendly ingredients. Light the top and watch the skull glow. 45 euros. Red wine, Jaboulet Crozes Hermitage Les Jalets. Spicy, flavourful wine from Maison Paul Jaboulet Ainés in Côtes du Rhône, France. White pot, Galgonen, Mikaela Willers, 40 euros. Green pot, Cervera, 15 euro. Large wooden cutting board, Love Warriors, 120 euros. Wooden plate, Love Warriors, 35 euro. Bread, Green rabbit. Kitchen towel, Månses design, 15 euros. White linen napkin, Åhléns, 15 euros.
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Weekend
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Weekend
Praise
the
FjOrd
At six degrees longitude and fifty-nine degrees latitude, on the south-western coast of Norway, we find the Nordics’ fastest growing city. With one leg in a rich historical heritage and another in a prosperous future, this city has something for everyone. Z Magazine got acquainted with Stavanger. By Max Doherty
The fastest growing city in the Nordics is neither Stockholm nor Copenhagen. Instead, that title belongs to a city that can be found in south-western Norway. For the last few centuries, Stavanger has been an ordinary fishing community, albeit with an extraordinary administrative and geographical position. These days, however, Stavanger is the oil capital of the Nordics, and home to Norway’s largest company, Statoil. A large share of the people here works for, or knows someone who works for the offshore oil industry. Of course, there’s more to this city than merely oilrigs, corporate profits, increasingly higher rents and superior fishing grounds – a lot more, in fact. nature
Surrounded by vast nature and deep fjords, Stavanger is truly a treat for the eye. The centrepiece of the city’s natural surroundings is the majestic Pulpit Rock, also known as Preikestolen, which is located 90 minutes from Stavanger. International readers might recognize this landmark from the TV series Vikings, or possibly from the many vertigo-inducing photographs posted on the Internet. Standing 604 metres above the Lysefjord, on a modest 25 by 25 metre plateau, this cliff is not for the faint hearted. Nevertheless, more than 200 000 visitors come here every year. It takes about two hours to hike the 3.8 kilometres up to the peak, but those who do are treated to some of the best views in Norway. Below the Pulpit Rock is another of Stavanger’s natural highlights, the Lysefjord. This fjord stretches for 42 kilometres, and there are daily cruise ships from Stavanger that can take you through the entire length of the fjord. These sightseeing cruises will take you past the aforementioned Pulpit Rock as well as the equally impressive rock formation Kjerag, which sports a 984-metre drop over the Lysefjord. Kjerag is a popular destination among hikers, not least since it’s a lot less crowded than Pulpit Rock. Furthermore, base jumpers are legally allowed to jump from here, which they do – frequently.
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weekend
Weekend
Old Stavanger has the oldest remaining settlement of wooden buildings in all of Europe.
“Surrounded by vast nature and deep fjords, Stavanger is truly a treat for the eye” Visitors staying within the city borders will be happy to learn that Stavanger is also home to several sandy beaches, many of which are mere minutes from the city centre. In fact, much of Stavanger is built around the water, the beaches and the harbour. In the summers, the ports are lined with luxurious, international cruise ships, whose passengers get a quick taste of the city before continuing south.
A testament to Norway’s past as the Viking capital of the world, the Swords of Rock monument is a popular sight among visitors to Stavanger. Although not an historical artefact per se – the monument was unveiled in 1983 – these three swords commemorate the Battle of Hafrsfjord, which took place in the year 872 just outside Stavanger. This battle marked the unifying of Norway under King Harald I.
sightseeing
Culture
An important trade hub for over a thousand years, Stavanger is packed with historical buildings and artefacts. Most impressive of the historical sites is Stavanger Domkirke, which is the oldest cathedral in Norway. Founded in 1125 and located right in the centre of Stavanger, the cathedral was severely damaged in a fire in 1272, after which it was rebuild. Consequently, the previously Romanesque cathedral now has predominantly Gothic features. Not far from the cathedral, right by the harbour, we find Old Stavanger – or Gamle Stavanger, as the locals call it. The architecture here is simply stunning, featuring the oldest remaining settlement of wooden buildings in Europe. This is a great place to spend an hour or two walking down cobblestone streets and experiencing a unique 18th-century atmosphere.
In addition to being a goldmine for historical sites, Stavanger has a formidable selection of museums. The best-known museum is the aptly named Stavanger Museum, which dates back to the late 1800s and consists of eight different buildings scattered around the city. You’d be hard pressed to fit all of them into a day’s time, as the museums cover all aspects of the Stavanger’s history and cultural heritage. Other popular museums in the city include the Stavanger Art Museum, which has a collection of more than 2,000 works, and the Norwegian Maritime Museum. In addition, there’s the Norwegian Petroleum Museum, which is the best place to learn about Norway’s most prominent industry. The museum is designed to resemble an actual oil platform and gives you an insight into the role of oil in Norway, historically and financially.
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Weekend Visitors staying within the city borders will be happy to learn that Stavanger is home to several sandy beaches.
Much of Stavanger is built around the water, the beaches and the harbour. The entire museum is interactive and features high-tech displays and models, including a reconstruction of the world’s largest drill. One of the biggest happenings in Stavanger is the annual Glamat Festival, which is the largest food festival in the Nordics. During the last week of July, more than 250,000 visitors sample delicious offerings from over 100 exhibitors, as well as partake in competitions and other events around the festival grounds. Shopping
Shopping in Stavanger can be widely different experiences, depending on what you’re after. Of course, there are conventional outlets throughout the city, as well as the shopping mall Kvadrat in the nearby town of Sandnes. However, in order to have a more memorable shopping experience in Stavanger, you will have to head to the smaller shops and outlets. For example, you can experience traditional shopping at the Stavanger fish market, where you’ll find a great selection of seafood and vegetables. Other favourites include the glassblowing studio Glassblåseri, the chocolate shop Sjokoladepiken and the goldsmith store Sølvsmeden på Sølvberget. restaurants
As the fastest growing city in one of the richest countries in the world, it shouldn’t come as a surprise that Stavanger has its fair share of restaurants, cafés and bars. In the city centre, we find Kult Kafeen, which is a great place to relax with a cup of coffee and a freshly made sandwich. The clientele is typical of trendy coffee
shops: pram-pushing parents in the mornings, lunch-seeking city workers at midday and young freelancers tapping on their Macbooks in the afternoons. If you are in the mood for fine dining, your best bet is to head to Charlottenlund. Located in an early 19th-century building, Charlottenlund uses the best Norwegian produce and put them to use in a spectacular fashion. Another popular dining spot is Fisketorget – Norwegian for “the fish market” – where the entire menu consists of delicious, fresh catches from the sea. In the evenings, many Stavanger locals head to Hansen Hjørnet, which is also located near the harbour. This is one of the more popular venues for socializing in Stavanger. During the day, Hansen Hjørnet is a café where people go to enjoy the excellent outdoors patio, but in the evenings, it turns into a place where hip crowds come to seek out equally hip cocktails.
Where to stay
Sophisticated in
Stavanger
After a long day of exploring the Stavanger city centre and its surroundings, you deserve to stay at the very best of hotels. Not far from the Stavanger train station, you will find the Radisson Blu Royal Hotel. In addition to 215 newly renovated rooms and suites in the styles Natural Cool, Urban and Nordic, this hotel sports a renovated reception, lobby, atrium, fitness room and breakfast area. In the hotel’s surroundings, we find historical architecture and great shopping outlets, all within walking distance. And speaking of distances, Stavanger Airport is located a mere 15 minutes from the hotel! www.radissonblu.com/royalhotel-stavanger Large sections of the Radisson Blu Royal Hotel, Stavanger, have been renovated, including all the 215 rooms and suites.
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Interview
Bluntly sPEAKKINg Text Helena de Bertodano Photography Peter Lindbergh
The British actress Emily Blunt overcame a severe stutter to star with Judi Dench, Meryl Streep and, in her latest film, Tom Cruise. Now living in America, she tells us about her motherhood, British pubs, paparazzi and playing it mean. A few years ago, Emily Blunt said that she would rather do badly paid theatre for the rest of her life than ever accept a role “as a spear carrier in a Tom Cruise movie”. On the eve of the opening of her recent sci-fi action flick Edge of Tomorrow with, ehm, Tom Cruise, I remind her of this statement. “I never said that! What an awful thing to say,” she says, almost spluttering on her iced almond-milk single-shot cappuccino.
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I
pull out the newspaper clipping (an interview in The Telegraph in 2005) and she roars with laughter. “That is so funny. Well, at least I’m not a spear carrier.” If anything, in this film, Cruise is her spear-carrier – as he himself has put it, Blunt is the one who plays the “badass”. That a Hollywood heavyweight such as Cruise could now be playing second fiddle to Blunt is an apt metaphor for her ascent to the top of the Hollywood hierarchy, both professionally and personally. Married to the American actor and writer John Krasinski – Jim Halpert from the American version of The Office – with a new baby daughter, the 31-year-old now counts George Clooney among her closest friends. Her wedding was at Clooney’s Lake Como retreat; the week before we meet, she and Krasinski were pictured dining with him and Amal Alamuddin, now his fiancée. Jennifer Aniston attended her baby shower and in January she went on holiday to Mexico with the Friends star and her fiancé Justin Theroux. “I don’t feel I lead a glamorous life. Most of the people we’re friends with are people you can just hang out with,” says Blunt, when we meet at a coffee shop near her house in Ojai, California, a pretty town in a valley near Los Angeles. “You should have seen us this morning. It was… well, not chaos, but like everyone else in the morning with a small baby.” “Then again,” she adds in what it soon becomes clear is her trademark Blunt humour, “I do tend to sweep down the stairs in a ball-gown every night saying, ‘Tell me I look beautiful.’” She orders a “Messy Pita Salad” without the pita. “I’m trying the whole eye-rolling gluten-free thing – it makes me feel really energetic.”
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“I am delighted to join this exciting and exclusive group of artists with whom I share my passion for fine watches. To work together with Peter Lindbergh in Portofino was an experience I will not forget, because his magnificent sense of beauty and attention to detail allowed us to truly transcend in time and space”
– Emily Blunt on the IWC photo shoot in Portofino.
Interview
Photographer Peter Lindbergh with actress Cate Blanchett during the photo shoot for the launch of the new Portofino Midsize watch collection from the Swiss luxury watch manufacturer IWC Schaffhausen. Portofino (Italy), May 2014. Photograpy: Eric Guillemain, Paris.
Friendly and relaxed, she still seems and sounds very English, despite having lived in California for several years now. She comes out with statements that you would never catch an American A-lister saying, such as, “I’m going to use the bathroom before I pee myself,” and lamenting the absence of pub culture. “America tries very hard to emulate it, but their pubs aren’t pubs: they’re impostors.” Nor did she have a very American attitude towards the birth of her daughter Hazel. “Everybody was asking, ‘What’s your birth plan?’ and I was like, ‘I don’t really have one, to be honest.’ The nurses were like, ‘Thank God’ – they’re used to women who come in and say, ‘I want this music playing when the baby comes out, I want this candle, these flowers…’” She waxes lyrical about Hazel, who is just six weeks old when we meet (Blunt meets me between feeds). “She is heaven; my heart sort of explodes. I’m wondering what we were doing without her, actually. I can’t really remember. John and I spend a lot of time going, ‘Isn’t she cute? Oh my God, look at her, she’s so cute…’” She takes her iPhone out of her bag. “I’m going to be a proud mummy – you’re the first person who’s been allowed to see a picture.” A cherubic baby dressed in a striped blue babygro gazes intently into the camera. “She just stares into your soul…” says Blunt dreamily. “Her eyes are denim blue. She looks like a combination of my mother and John’s mother.”
I ask what Krasinski is like as a father. “He’s the diaper king,” she says. “We’re both hands-on all the time.” Edge of Tomorrow was shot before she became pregnant – “Thank God – I fell over so many times.” Based on the charmingly titled Japanese novel All You Need Is Kill, it is set in the future after an alien race has invaded Earth. Cruise’s character is caught in a time loop of a frenetic day in battle, Groundhog Day-style, and is killed over and over again – often by Blunt, who plays the Special Forces warrior training him to be a soldier. “I shot Tom dead so many times,” she says matter-of-factly, insisting loyally that this is not just another Tom Cruise action movie. “He commits so hard to playing this character who is quite useless in the beginning. I just give him s— all the time and he gets beaten up every day – by a chick.” Blunt still marvels at her success. “Sometimes it hits me like a train. The chances were so mega-slim.” She never set out to become an actress. “I think this job found me. I certainly wasn’t on the prowl for it. Not to sound irreverent, because I take it so seriously and I love what I do – but it’s never been everything to me. It’s something I have a big love affair with, but it doesn’t consume me to the point where it’s all I am.” Unlike many actors, Blunt doesn’t harbour dreams of directing one day. “That thought frightens me. I don’t want to be at the helm of something. I’m more of a daydreamer than a decisive person.”
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intewiev
Actress Emily Blunt photographed by Peter Lindbergh.
Interview in which she played the spiteful assistant to Meryl Streep’s Miranda Priestly, that proved her breakthrough. Since then she has starred in multiple films, playing a magnificent Queen Victoria in The Young Victoria (2009), taking on The Wolfman (2010) with Anthony Hopkins and Salmon Fishing in the Yemen (2011) with Ewan McGregor. It was her performance in The Adjustment Bureau (2011) – as a dancer who captures the heart of Matt Damon’s character – that caught the attention of Cruise, who sent word that he wanted to meet her. “He wanted to find the right sort of chemistry for the film because it is the most unusual, violent love story.” She really enjoyed working with him: “We laughed a lot. That’s the wonderful thing about Tom: he doesn’t take himself that seriously and he is very self-effacing. He couldn’t care less what people think about him – that’s quite refreshing.” Initially, she felt nervous about doing the film. “I was aware that it was going to be so challenging and so physically hard, and I was programmed into thinking it was going to be a bit ‘boys’ club’, but I’ve never been on a film as collaborative as this – everyone was so encouraging, and I was consistently emboldened to speak up and to disagree.” She underwent intense physical training for three months: “I learnt this really lethal martial art called Krav Maga – it’s the Israeli martial art. You use your elbows, knees and teeth.” Her usual training regime went out the window when she became pregnant. “I got back on the rower this morning for the first time [since Hazel was born]. I only managed five minutes. And I managed to squeeze on my jeans for the first time today too.” They are planning to have more children. “I’m from a big family and John is one of three so I think we definitely would [have more].” Although they still have a place in Los Angeles, they spend most of their time in Ojai. “It’s such an escape. We have land and space and beautiful trees and the air is clean.” And the paparazzi leave her alone. “They’re outside our house every day in LA, but don’t want to pay for the petrol to come here. Also we don’t tend to leave the house much – so they could wait for days.” She tells a story about Krasinski’s recent reaction to a photographer in Los Angeles. “They followed him to the gym and one guy was driving really dangerously, rushing red lights. So John was like, ‘I’m going to take a picture of his car.’ He got out and the guy was going, ‘Hey John, how ya doing, man?’ And then he saw John take a picture of his licence plate and he turned instantly aggressive: ‘You f— c—, what’s your problem, man?’ John just started laughing – that’s the hilarity of what they do, as soon as you turn a camera on them they are paranoid, angry and openly aggressive.” Despite all that, they have no plans to move back to England. “Our lives are here, all our friends are here.” But there are other things she misses, besides the pubs. “I miss the irreverence of the British,” she says. That said, judging by her husband’s ability to laugh in the face of an aggressive paparazzo, it sounds as though she’s found the closest thing possible to home.
“America tries very hard to emulate it, but their pubs aren’t pubs: they’re impostors”
rowing up in London as the second of four children, Blunt was suffering from a terrible stutter and a teacher recommended that she try acting as a way of “removing me from me. It was the most intuitive thing, and he was right: the only way I could speak fluently was to be someone else.” Until then she had been quite lonely. “It alienates you in some ways if you have trouble communicating. It wasn’t that I got bullied horribly about it, although kids definitely had a go sometimes. It comes back if I’m tired or stressed.” Her mother, Joanna, is a teacher and former actress and her father, Oliver Blunt, is a high profile Queen’s Counsel. “He’s always defending some kind of pond life – he’s the brunt of most jokes in our family.” As a teenager, she hated her surname “because we all know what it rhymes with”. She considered changing it when she became an actress. “But my English agent at the time said, ‘don’t, it’s so memorable.’ Every male actor I work with always ends up just calling me Blunt.” Discovered by an agent while still a pupil at Hurtwood House, a private sixth-form college, Blunt first appeared on stage in 2001 in The Royal Family with Judi Dench, earning herself a Best Newcomer award from the Evening Standard. “Judi Dench was more than everything to me: I learnt an awful lot from the best. She showed me how joyous this job can be if you don’t take it too seriously.” It is an attitude that helps her win roles. “I think if you walk into a room sweating with desperation people are, like, ‘Whoa…’” And her versatility as an actress means she has never been pigeonholed: “I’m not the English rose in the latest bodice-ripping drama.” Her early film success was My Summer of Love (2004), in which she played a teenager who deceives an impressionable girl who has fallen in love with her. The following year she starred with Bill Nighy in the British television drama Gideon’s Daughter, winning a Golden Globe for her performance. However, it was The Devil Wears Prada (2006),
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Actors Cate Blanchett and Christoph Waltz photographed by Peter Lindbergh for the launch of the new Portofino Midsize watch collection from the Swiss luxury watch manufacturer IWC Schaffhausen. “This year’s Portofino shoot was a pleasure, it is always an enjoyable experience working with Peter, wearing a tuxedo changes the way one faces the world. Although I loved portraying the dolce vita of the 1950s and 1960s during the Portofino photo shoot in 2010, I think this year’s experience with Peter Lindbergh was filled with more chic, more intensity and more passion.” – Cate Blanchett
Standing the test Of
time
Photography by Peter Lindbergh
Actors Christoph Waltz and Ewan McGregor photographed by Peter Lindbergh in Portofino. “In January of this year, I shared the stage with artists of Cirque du Soleil wearing a narrator’s hat for a performance about lost time. Now, just a few months later, I find myself in one of the most picturesque and trendsetting places on the planet wearing a tux and an elegant Portofino. IWC never ceases to surprise me.” – Ewan McGregor
“IWC understands how to merge breath-taking aesthetics, technical know-how and the art of savoir-vivre. Witnessing IWC’s professionalism at the Beijing Film Festival first-hand, I have come to understand that IWC sincerely lives its passion not only for style and design, but also its passion for storytelling.” – Zhou Xun
“Portofino is one of the most magical places on the planet. Being dressed in a tuxedo, wearing these amazing pieces of art while speeding along the Italian Riviera, I wished for nothing more than to stop time and linger just a little longer� – Christoph Waltz
Fashion Photography Eric Guillemain
Behind the
Scenes
The Italian village of Portofino is famous for its stunning seaside architecture and fashionable status among Hollywood celebrities. German photographer Peter Lindbergh is one of the village’s biggest fans, having conducted a number of shoots here in collaboration with the Swiss watch manufacturer IWC Schaffhausen – yet another big fan of Portofino.
Georges Kern, the CEO of IWC Schaffhausen, explains: “In the 1970s, one of IWC’s employees, who is still with the company today, was a regular visitor to Portofino. One day, he suggested the development of a watch line that would embody the region’s fine wines, wonderful cuisine, agreeable climate and timeless elegance.” This year, Peter Lindbergh teamed up with stylist Frank Benhamou to shoot five of the hottest Hollywood stars in a setting that can only be described as timeless. Indeed, the photo shoot is aptly named “Timeless Portofino”, and marks the launch of IWC’s new Portofino Midsize line. The shoot differs from the one four years ago, as there is a lot more focus on the women’s models. Over the course of three days, actors Cate Blanchett, Emily Blunt, Zhou Xun, Christoph Waltz and Ewan McGregor were captured in a range of settings in and around the village by Lindbergh, who undoubtedly was the biggest star of the event.
Actors Ewan McGregor and Christoph Waltz being photographed by Peter Lindbergh.
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Photographer Peter Lindbergh with actors Ewan McGregor and Christoph Waltz during the photo shoot for the launch of the new Portofino Midsize watch collection from the Swiss luxury watch manufacturer IWC Schaffhausen. Portofino, Italy. May 2014.
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FROM OUR CASTLE Our family´s home and castle is in Cognac, where we have been crafting our noble, golden liquid for three generations. We hope you will find the time and place to enjoy it. – Richard Braastad, Master Blender.
Photo: Morten Borgestad.
TO YOURS
C
making of
hocolate Sweet like
A delicious mixture of cocoa butter, cocoa solids, powdered milk and sugar has taken the world by storm for the past 4000 years. Z Magazine has studied the art of chocolate making, and across four delicious pages, we will travel back in time to the Americas, learn how an innocent mistake gave rise to a multi-billion industry and find out how the lack of cocoa would cause an innovative Italian to invent an entirely new way of enjoying chocolate. And, most importantly, we will teach you how to make your very own. Don’t forget to bring your toothpaste! By Max Doherty z lifestyle magazine | 93
Crisp fruit, distinct The
and
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Mezzacorona elegance balanced,
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embody
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Mezzacorona are the natural choice for any meal or occasion. www.mezzacorona.it
PRO DUCT O F ITALY
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making fo gnikaof m
“All you need is love. But a little chocolate now and then doesn’t hurt” – Charles M. Schulz
In 1964, people around the world were shocked to read about a deranged chocolate factory owner who invited five children into the well-guarded factory premises for a private tour, from which only one child returned in one piece. Fortunately, the events were fictitious, told in Roald Dahl’s classic children’s book Charlie and the Chocolate Factory. Of course, real chocolate factories aren’t run by a misanthropist and his minions of knee-high OompaLoompas, but the story was actually based on real-life events. During Roald Dahl’s youth, chocolate makers Cadbury and Rowntree’s chocolate recipes were so secret and highly valued that the companies would send would send spies to each other’s factories, pretending to be employees. It seems Willy Wonka’s paranoia regarding his trade secrets wasn’t that far-fetched after all, his homicidal tendencies notwithstanding. Of course, children in 20th century Europe were not the only ones to be enamoured of this bittersweet – mostly sweet – delicacy. Chocolate dates back nearly 4000 years, when tribes in the Americas would drink chocolate beverages made of cocoa – the Mayans preferred hot chocolate while the Aztecs tended to drink it cold. The custom of drinking hot chocolate came to Europe during the 16th century, where it was first introduced to the Spanish royal family. From there, its popularity spread quickly; by the year 1662, the Bishop of Rome declared that the consumption of chocolate would not violate the religious fasting. However, the chocolate we know and love today didn’t come about until the year 1828, when a Dutch chemist named C.J. Van Houten invented a process for turning liquid chocolate into a delicious, solid mass and removing much of the bitterness in the process. It was during this time that many of the world’s most famous chocolate makers were founded, such as Nestlé, Hershey and Cadbury, the latter of which created the world’s first chocolate bar in 1842. So how do you make chocolate? Well, first of all you will need cocoa beans, which are seeds that grow on the Theobroma cacao tree. This tree needs lots of rain and a warm climate, so it only grows naturally within twenty degrees longitude of the equator. These days, most of the world’s cocoa is grown in Westerns Africa, in countries such as Ghana and Côte d’Ivoire, and it is estimated that more than 50 million people depend on it for their livelihood. Although most people associate chocolate with sweetness, the cocoa bean has a strikingly bitter taste. In fact, it is believed that the name “chocolate” comes from the Aztec word “xocolātl”, which means bitter water. You can experience this bitterness for yourself by trying dark chocolate with a very high cocoa rate. In order to make the cocoa beans less bitter and more consumerfriendly, chocolate makers use a process where the beans are
fermented, dried and roasted. After this, the beans are ground into a mass that is used to make a liquefied cocoa paste, which in turn is used to make cocoa solids and cocoa butter. These two ingredients make up the main part of most chocolate products. Of course, you also need a couple of other ingredients, such as sugar and – for some types of chocolate – milk powder and vanilla extract. The recipe depends a lot on the type of chocolate. For example, dark chocolate must have at least 60% cocoa solids, and milk chocolate at least 25% cocoa solids. On the other hand, if you remove the cocoa solids from the recipe altogether, you get white chocolate. Different brands of chocolate use different blends of cocoa butter, cocoa solids, milk, sugar and vanilla to create their own, unique flavours. Once you have all the ingredients mixed together, you process them in a conche, which is sort of like a large metal grinder. Rodolphe Lindt invented the conche in 1879, after he accidently left a chocolate mixer on for an entire night.
making of Cocoa solids and cocoa butter are the main ingredients of chocolate.
“Although mostly associated with sweetness, the cocoa bean has a strikingly bitter taste” The next day, he realized that he was onto something as the chocolate was much finer than usual. The conching process entails pouring a chocolate mixture into a container, wherein the sugar and cocoa is broken into ever smaller particles, to the point that the tongue can no longer feel them. This is what gives the chocolate its smooth feeling. Premium chocolate is conched for as many as three whole days. After the conching is complete, you store the chocolate mass in heated tanks at a temperature of around 45 degrees Celsius, until it is time for the tempering process. The tempering process is what makes the chocolate “snap” instead of crumbling when you break it. Since the structure of the chocolate is lost in its melted state, it is important that it solidifies correctly during the cooling. At the aforementioned temperature of 45 degrees Celsius, all forms of crystalized cocoa are melted, and the tempering process consist of cooling the melted chocolate to 27 degrees Celsius, after which it is raised slightly to 31 degrees Celsius. As a testament to how important chocolate has become in the Western World, we need to look no further than Italy
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during the mid-20th century. Following World War II, cocoa had become a scarcity in many European countries, but the demand for chocolate had not. In order to satisfy his countrymen’s thirst for sweet cocoa treats, Italian confectioner Pietro Ferrero used hazelnuts together with the cocoa to make a delicious chocolate spread. He named the spread Supercrema, but these days it is better known as Nutella. If the Ferrero name sounds familiar, then you’re probably thinking of Ferrero Rocher, which is yet another successful combination of cocoa and hazelnuts. This roundish, gold paperwrapped treat was invented by the Fererro family in 1982. You can actually make your own chocolate at home, since many health food shops these days sell cocoa butter. You simply place a metal bowl in a saucepan with hot water, where you melt and blend cocoa butter, cocoa powder, powdered sugar and powdered milk (interestingly, liquid milk is rarely used in the making of chocolate). Pour the blend into a mould – many baking shops sell moulds for the classic chocolate bar – and put it in the fridge for a couple of hours. Voila! You have just made your own milk chocolate!
Photo Niklas Carlsson
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KA. D O V H IS D E W S E A FAKE FRE T HARD? A H T Y L L A E R IT GOD DAMMIT! IS
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Destination Destination
London
calling
Cheerful pub-goers, singing football fans and marching royal guards in bearskin hats. Red double-decker busses, black cabs and the world’s oldest underground system. Large shopping malls, stunning parks and beautiful architecture – and, of course, thousands upon thousands of tourists. Z Magazine has visited London. By Max Doherty
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Destination
Oxford Street, the first stop on many shopping sprees in London.
“Despite its vast size, sightseeing in London is surprisingly easy” “You know the sunlight always shines, behind the clouds of London skies.” Jamie Cullum is one of many artists who have declared their love or hate for the English capital, and for good reason. A whopping 8.3 million people live in London, and last year, more than 16 million tourists came here. That makes London the second most popular city in the world, slightly behind Bangkok, but ahead of both Paris and New York. Being such a prominent tourist destination, London can be a very different city depending on if you’re visiting for the first time or not. Consequently, in this guide, we have tried to include a little bit of everything. Sightseeing
Despite its vast size, sightseeing in London is surprisingly easy; many of the most famous sights are within walking distance of one another. At the top of many tourists’ to-do-list is Buckingham Palace, the residence of the British Royal Family. Dating back to the year 1703, this prominent building became the principal royal residence in 1837. Just a short walk from Buckingham Palace you’ll find Westminster Abbey, one of the most famous churches in all of the UK. You might recognize it from the royal wedding in 2011, or perhaps from Dan Brown’s The Da Vinci Code. Once there, you will
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also notice a massive building right across the street, with a majestic clock tower. That would be the Palace of Westminster, home to the Houses of Parliament as well as Elizabeth Tower, commonly referred to as Big Ben. There are guided tours of many parts of the palace, including the Houses of Parliament. However, remember to be respectful! The British can be a bit touchy about this building. In 1605, a man named Guy Fawkes participated in an attempt to blow up the palace, and to this day, every 5 November people in England burn human-sized Guy Fawkes dolls in bonfires to celebrate his capture. Not far from here you’ll find Downing Street, famous for its resident at Number 10 – this is the address of the residence and office of the Prime Minister. Until 1991, this street was accessible to the public, guarded merely by a police officer. These days, however, tourists will have to settle for the guarded gate at the end of the street. The prominent Trafalgar Square is just a two-minute walk further up Whitehall, headlined by a statue of Lord Nelson. The square commemorates Britain’s winning the Napoleonic Wars in 1805. Walk an additional ten minutes in the north-western direction and you’ll come across one of the most famous landmarks of London, namely Piccadilly Circus. The “circus” part of the name is not a reference to the type of place where you can find clowns and tightrope walkers, but rather to the Latin word for “circle”.
Destination The Shard is one of many new additions to the London skyline.
In order to explore the rest of London, the underground system is your best option. For example, by the Tower Hill underground station are two of London’s most iconic landmarks. There’s the Tower of London, which has served as an armoury, treasury and prison, and is currently known for massive queues of tourists and for the Crown Jewels. Right next door is Tower Bridge, which has an excellent guided tour that takes you all the way up to the top of the towers. From here, you will also get a good look at The Shard, one of many new examples of contemporary architecture in London. A couple of underground stations west is St Paul’s Cathedral, which is home to the Bishop of London. Many of the UK’s most prominent funerals were held here, including those for Winston Churchill and Lady Diana. Parks
During the warmer half of the year, Londoners come out in droves to frequent the city’s many parks, the most prominent of which are the Royal Parks. We have picked out four of our favourites. Regent’s Park is located in North West London and is one of the most popular parks in the city. It has lovely flower decorations and excellent walking paths, and you’re bound to come across more than a few couples on picnic dates. More centrally, you will find the enormous Hyde Park, famous for its Speaker’s Corner, music festivals and large outdoor concerts. Right next to Buckingham Palace is St. James’ Park, arguably the most stunning park in the city. One of the park’s highlights is Duck Island, where you can spot numerous waterfowls as well as a colony of pelicans.
To the left: the BT Tower. To the right: the London Eye.
Further east is Greenwich Park. If the name sounds familiar, you’re probably thinking of Greenwich Mean Time, which has been adopted as the global time standard. The time standard was invented at the nearby Royal Observatory, and there is even a line marking the location of zero degrees latitude. Leisure
Of course, London is not merely a city for sightseeing. There is a near endless selection of things to do here, many of which can be found in the city centre. Leicester Square is by many accounts the leisure capital of London. The iconic square is lined with restaurants, bars and, most importantly, movie theatres. If you come here in the evening, you might come across one of the celebrity packed red carpets. A word of advice: if plan to visit Covent Garden next, do not take the underground! Both the Leicester Square station and Covent Garden station are heavily congested by tourists who haven’t realized that the stations are only a couple of minutes apart. If you prefer traditional theatre to its digital counterpart, then you might be interested in one of the city’s many theatre performances. London is home to several renowned theatres, such as the Royal National Theatre and Shakespeare's Globe, and many others can be found along Shaftesbury Avenue. If music if more of your thing, we recommend Royal Albert Hall. Located in South Kensington, this concert hall has received near legendary status in the UK. The concert hall’s fame can in many ways be attributed to The Proms, an
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Destination The skyscraper 30 St Mary Axe, better known as The Gherkin, is a fairly recent addition to the London skyline.
annual eight-week programme of daily classical music concerts held in the summer. Finally, if you are looking for a more family-friendly option, there’s Madame Tussauds. This iconic wax museum features hundreds of wax replicas of famous actors, musicians, athletes and politicians, as well as the infamous, borderline unpleasant, Chamber of Horrors. Shopping
Tower Bridge, one of the most recognizable landmarks in London.
To the left: Shakespeare's Globe is a popular tourist destination. Below: Camden Market is home to countless international vendors.
Due to fierce competition and a favourable exchange rate, London has become a great place to indulge in some serious shopping. Be it clothes, accessories or gadgets, London is bound to have something for you. The first stop on many visitors’ shopping spree is the 2.4 kilometre long Oxford Street, where souvenir shops and English language schools share the space with department stores like Selfridges and Debenhams, clothes shops like Topshop and Primark and the massive music shop HMV. Not far from here, you can also find Hamley’s flagship store, which is the oldest and largest toyshop in the world – and a great place to drop by when you’re travelling with children. Across seven floors, you will find more than 50,000 toys! Covent Garden is another popular shopping destination in central London, located within walking distance of Oxford Street. Alongside the Royal Opera House and Covent Garden Square are more than a few market booths, small shops and street performers. In addition, there are more than 60 pubs here. For more upscale purchases, many shoppers head to the Harrods department store, located in Chelsea. Calling this place extravagant would be an understatement: it is one of few department stores in the world to enforce a strict dress code. Our last stop on this literary shopping spree is the bohemian Camden Market, located slightly north of the city. The fragrance of a thousand incense sticks swirl between the market booths, where traders peddle carpets, posters, accessories, souvenirs and exotic food. Furthermore, Camden Market is home to Honest Burgers, the best burger joint in London! Restaurants
The vast Greenwich Park is one of most picturesque parts of London.
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You might not associate London with fine dining, but the city is bursting with exciting dining options. Think about it, more or less all celebrity chefs you see on television are British, including Jamie Oliver and Gordon Ramsay, both of whom have restaurants in the city. In fact, Gordon Ramsay’s flagship restaurant is one of two in London to be awarded three stars in the Michelin Guide. Speaking of the Michelin Guide, there are more than 60 restaurants in London with Michelin stars, including favourites such as The River Café and Le Gavroche. However, many tourists in London are on the look for something more down-to-earth, such as fish and chips or pub food. It’s fortunate, then, that London is absolutely packed with pubs, old as new. One of our favourite London pubs is actually part of a chain, called Craft Beer Co., which has a respectable selection of beers and pub food. If you’re looking for something more intimate, we recommend Gordon’s Wine Bar, which is the oldest wine bar in London. With lit candles and a rustic interior, it’s almost like travelling back in time.
Where to stay
Five star
luxury
On Stratton Street, not far from Piccadilly Circus, we find the famous hotel The May Fair. Named after the picturesque London district, The May Fair has become synonymous with five star luxury. The hotel first opened in 1927, and has long been a favourite among celebrities and royalties, not to mention business travellers. As a testament to its popularity, The May Fair joined the exclusive Quorvus Collection this year. The May Fair features 408 gorgeous rooms and suites, decorated with prestigious brands such as Baccarat and Fendi. In addition, all the rooms have elegant Sicilian marble bathrooms and free access to the hotel’s 100 MB high-speed wireless Internet. The May Fair is also home to the equally impressive May Fair Bar. This bar was awarded “Best Hotel Bar in London” by the readers of The Guardian – and we can see why. During the day, the bar offers an appetising selection of platters, and in the evenings, the mixologists serve an impressive range of creative cocktails. In addition, unbeknownst to many, the May Fair Bar organizes exclusive cocktail master classes about once a month. One of the greatest aspects of staying at The May Fair is the hotel’s concierge team, which is part of Les Clef d'Or. This team has connections to all the sought-after restaurants and venues in London, which is great in a city where reservations and tickets are difficult to come by. In addition, the concierge team can assist with scheduling everything from personal shoppers to private jets. www.themayfairhotel.co.uk
The May Fair is located on Stratton Street in the fashionable West End district of London, near all the major shopping streets.
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business class
High-altitude
Gastronomy As flight technology has become increasingly sophisticated, airplane food has evolved from a fine dining experience to a gastronomical science. Z has learnt why high altitudes can entail a lack of flavour, and why so many passengers drink tomato juice. by max doherty
I
t is somewhat ironic that flying in the business class cabin involves sitting in one of the most expensive seats ever designed, drinking some of the most expensive champagnes ever made, and eating, well, ordinary food. Of course, these meals are both expensive and carefully prepared, but something about them just isn’t the same as on the ground. In order to learn the reason for flavourless airplane food, we need to consult the history books and science books. Julie Beck, a contributor for The Atlantic, explains that the focus on airplane food on commercial flights came about at a time when the journeys took far longer and when there were far fewer ways of entertaining oneself on-board. There were no in-flight films and no iPods, so the only thing you could to was to eat, drink, read and sleep. It is difficult to impress your passengers with luxurious books and blankets, and passengers were getting too drunk as it was, so airlines put most of their efforts into the food. According to Julie Beck, airlines would serve impressive meals with carved roast beef, lobster and prime rib.
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business class Some years later, in 1952 to be precise, flying had become so affordable that the airlines simply could not accommodate the large number of passengers whilst offering the same kind of luxury service – alas, Economy Class was born, and with it, an increased focus on affordable, rather than luxurious, menus. However, affordable food can still taste good, so why do we often view airplane food as tasteless? The answer is that the pressurized cabins in modern aircrafts, unlike the unpressurized cabins of the 1950s, numb our taste buds, while the dry recycled air numbs our sense of smell. The dry air also makes the food dry, which is why airplane food usually comes with a generous amount of sauce. Have you ever eaten airplane food while not in the air? Most people haven’t, but if you do, you will probably surprised by how salty and sweet it tastes. When airlines create their menus, they use pressurized test chambers to simulate how the food will taste in the air. According to Julie Beck, these chambers can be used to manipulate “the air pressure, humidity, temperature, noise, vibration, and lighting”. Barbara Peterson, a contributor for the travel magazine Condé Nast Traveler, explains how a German research organization called The Fraunhofer Institute has found that the airplane
environment lowers our sense of saltiness and sweetness. However, the taste known as umami is not affected at all. This explains why you often see people drinking tomato juice on airplanes, as tomatoes are loaded with umami. If you have never tried tomato juice at an altitude of 10,000 metres, we recommend that you do. It tastes great, even if you don’t particularly like tomato juice otherwise. Regardless, fine dining and pressurized environments are not a good match. Therefore, instead of investing a fortune in luxury food that most people will still find ordinary, airlines tend to focus on distracting passengers with entertainment rather than with food. You have probably noticed how short-haul flights have reduced the amount of food served, if it is even served at all, and they usually focus on salty snacks such as peanuts. Instead, the fine dining experience is usually found in the lounges, where food tastes like it should. However, this is not necessarily a problem. These days, airlines give us access to large libraries of films, TV shows, music and games using small, accessible screens. In addition, most new aircrafts support Wi-Fi access to the internet, which should provide an endless amount of entertainment. And to quote celebrity chef Wolfgang Johannes Puck, “an airplane is a great place to diet.”
“When airlines create their menus, they use pressurized test chambers to simulate how the food will taste in the air” Every week, Air France’s chefs travel on longhaul flights to experience the food up in the air.
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airlines Virgin Atlantic is famous for their Boeing 747s.
Transatlantic
Travellers
In this issue of Z Magazine, we take a closer look at two airlines that are strongly associated with long-haul journeys across the Atlantic Ocean: Virgin Atlantic and Iberia. By Max Doherty
Virgin Atlantic This distinctive airline was founded by entre-
preneur extraordinaire Richard Branson in 1984. Since then, Virgin Atlantic has become known for its innovative take on the air travel concept, such as being the first airline to offer individual TVs in their business class cabin. These days, Virgin Atlantic has a fleet of 40 aircrafts and flies more than six million passengers to over 30 popular business and leisure destinations every year, with the stated goal of “making the journey memorable for all the right reasons.” Z Magazine contacted Johnny Gardsäter, Sales Manager in the Nordic Region, to learn more. What distinguishes Virgin Atlantic from other airlines? “At Virgin Atlantic, we have never forgotten how amazing it is to fly. To us, getting to a destination should be just as enjoyable as being there. This spirit comes across in our TV ads, and we’re particularly excited to share our latest ad, called Flying in the face of ordinary.” What can Virgin Atlantic offer Nordic travellers? “Virgin Atlantic offers connections with SAS, British Airways and Finnair to London and Manchester, from where connecting flights can take travellers to over 30 of Virgin Atlantic’s most exciting destinations.
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airlines
“At Virgin Atlantic, we believe that getting to a destination should be just as enjoyable as being there” Fly in style to eleven cities across the US, soak up some Caribbean sunshine or explore your wild side in Africa. Experience the extraordinary in Delhi, discover the chaotic splendour of Hong Kong or wonder at the metropolis that is Tokyo.” Does Virgin Atlantic have any services tailored specifically for business travellers? “We do! For example, we believe that our Upper Class cabin is the ultimate way to travel. Business travellers can enjoy preflight access to our spectacular Clubhouses, a great night’s sleep on the longest fully flat beds in business class, and an outstanding selection of food and drinks. Furthermore, we also have the Premium Economy Class for travellers who want all those special touches that make flying fun, at a slightly lower price point. You’ll enjoy a dedicated check-in desk, priority boarding, a pre-flight drink, complimentary newspaper, a choice of meals served on china dinnerware, in-seat laptop power and a seat that will rival the space and comfort of any business class cabin.” Iberia. The leading carrier for flights between Europe
and South America, Iberia has been through something of a transformation this year. An impressive number of new aircrafts has been ordered and introduced on many of the airline’s routes, the cabins have been renovated, and the airline’s customer service has been expanded to include social media. Furthermore, Iberia has become increasingly more prominent and well represented in the Nordics, with a daily flight between Stockholm and Madrid, as well as nine weekly flights between Copenhagen and Madrid. From Madrid, which serves as Iberia’s main hub for international flights, travellers can catch connecting flights to 31 destinations in Spain, 16 in Latin America, five in the US and many more in Europe and Africa. Z Magazine got in touch with Peter Rasmussen, Regional Commercial Manager of Iberia and British Airways in Northern Europe, to learn more about what this exotic airline has to offer. “What sets us apart from our competitors is our position in the Europe-Latin America market. We operate flights to 16 destinations in that geographical area, including all the main capitals such as Buenos Aires, Mexico City, Montevideo, Santiago de Chile and Sao Paulo. As proud ambassadors of Spanish culture, the menus served on our long-haul flights for business travellers are based on the very best parts of the Mediterranean cuisine, and the wine list in the Business Plus class features an exclusive selection of Spanish wines,” Peter Rasmussen explains.
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airlines What can you tell us about Iberia’s business class service? “The first thing that we offer our business travellers is one of the highest punctuality rates among international airlines, in addition to our wide range of destinations in Spain, Latin America and Africa. Of course, our business class passengers also have access to our many VIP lounges. Furthermore, we are introducing our new Business Plus class on our new long-haul flights. This class features seats that turn into 2-metre long beds with direct access to the aisle, an on-demand, in-flight entertainment system with 15.4-inch screens and a vast entertainment programme. In addition, four of the most renowned Spanish chefs have designed the menus: Paco Roncero, Dani García, Toño Pérez and Ramón Freixá, each of whom have restaurants that have been awarded two Michelin stars.” What are the biggest news for Iberia this year? “This year, we have introduced a range of new, exciting destinations, including Stockholm, Amsterdam, Athens, Berlin and Istanbul in Europe, as well as Montevideo and Santo Domingo in Latin America. We have also started implementing the new Iberia brand image in our planes and at the airports where we operate. Our new cabins are being introduced gradually in our modern A340-600 fleet, and the whole fleet will be ready by the end of the year 2015.”
“What sets Iberia apart from the competition is its position in the Europe-Latin America market” This year, Iberia has introduced a number of new destinations, including Stockholm and Amsterdam.
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ROOM SERVICE
Rise & shine Breakfast is the greatest and most important meal of the day, and it recently became even better. Z Magazine visited the Radisson Blu Strand Hotel in Stockholm to learn more. text max doherty Photography Daniel Stigefelt
ROOM SERVICE We wanted to have a more homely feel rather than a hotel feel. It should feel like stepping into a baker’s shop, where you can smell the freshly baked bread and the newly brewed coffee. Instead of aiming for a wide selection of breakfast items, we have focused on the highest quality products, especially locally produced ones. The selection is based on guest surveys and today's trends, and we believe that this combination of freshly baked bread, locally grown produce and a stunning presentation will appeal to our guests.” How have people reacted so far?
“Feedback from our guests has been very positive, I’m happy to say, with lots of nice comments about the quality and presentation of the breakfast. We have had similar reactions from local Stockholmers, who come here simply to enjoy the breakfast. Although this new breakfast concept was introduced as a pilot project at the Radisson Blu Strand Hotel, Stockholm, it has already been expanded to other hotels, such as the Radisson Blu Royal Viking Hotel, Stockholm.” Do you have any other news to share?
A lot of effort has gone into improving all aspects of the hotel breakfast experience.
“Yes, we have also introduced our own unique take on the room service experience, which is exclusive to the Radisson Blu Strand Hotel in Stockholm. Here, guests can order a picnic basket to their room with a selection of our new breakfast items, including freshly baked sourdough bread, delicious marmalade, locally produced eggs and a variety of ham and cheese.”
“Feedback from our guests has been very positive, with lots of nice comments about the breakfast”
T
he Radisson Blu Strand Hotel in Stockholm is located right by the Nybrokajen quay, in a famous building that dates back to the year 1912. In the building’s atrium, hotel guests and Stockholm locals have been enjoying the daily breakfast buffet for decades. Over the years, the hotel has built up quite a reputation for its breakfast experience. Nevertheless, sooner or later everything needs to be spiced up a bit. Eva Kalling-Hansson, General Manager of the Radisson Blu Strand Hotel, Stockholm, explains how Radisson Blu will reinvent the hotel breakfast: “The breakfast is an important part of the hotel visit, both among business and leisure travellers, and helps form the overall impression of the hotel. In fact, more often than not, the breakfast is the last interaction guests have with the hotel before they check out, and can make or break the lasting impression. However, its importance notwithstanding, these days the breakfast buffet tends to be fairly similar at different hotels. Therefore, Radisson Blu has experimented with a new concept, aimed at modernizing the hotel breakfast experience.”
How would you describe this new concept?
“We have given the breakfast a little shake up with a focus on styling, quality and local produce, in accordance with the philosophy that less is more.
The breakfast at the Radisson Blu Strand Hotel, Stockholm, is a treat for all the senses.
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EASY ROLL
LIGHT
SO FRENCH
© Paul & Joe SiSter - © Free lance - TBWA\PARIS
By Max Doherty
up & coming
From Russia
with love
Carlson Rezidor is the only international hotel group to have a hotel directly connected to the terminals at the Sheremetyevo International Airport in Moscow. The new hotel, called the Radisson Blu Hotel, Sheremetyevo Airport offers guests direct access to their flights. The hotel was designed by Swedish architect Christian Lundwall, and has 391 luxurious rooms and suites. www.radissonblu.com/hotel-sheremetyevo-moscow
Winning!
The Carlson Rezidor Hotel Group won a total of 12 World Travel Awards at this year’s ceremony. The awards are viewed as some of the most prestigious honours in the industry. The President & CEO of Rezidor, Wolfgang M. Neumann, had the following to say about the awards: “We are very proud to win 12 awards this year, and proud of the outstanding level of service that our hotels provide in order to win these awards. It is a testament to our commitment in providing unique hospitality, with a Z-factor, to our guests.” Four of the awards were won by hotels in the Nordics. The Radisson Blu Saga Hotel, Reykjavik was awarded “Iceland's Leading Business Hotel” and “Iceland's Leading Resort”; the Radisson Blu 1919 Hotel, Reykjavik was awarded “Iceland's Leading Hotel”; and the Radisson Blu Resort, Trysil was awarded “Norway's Leading Resort”.
Sky-high
ambitions
Intelligent ingredients
Have you ever experienced the dreaded “sugar crash” at conferences or business meetings? At Radisson Blu this is a thing of the past, thanks to the Brain Food concept. By focussing on natural ingredients, with lots of fruit and vegetables, Brain Food keeps the blood sugar at a stable and suitable level – and, of course, the food is delicious!
Helene Hallre, Food & Drinks Manager at the Radisson Blu Plaza Hotel in Oslo, was recently named “Young hotelier of the year” and “Young leader of the year in the travel industry” at the HSMAI annual award ceremony. Helene Hallre’s career began at the aforementioned hotel in 2005, and she has since become the manager of two restaurants, three bars and a range of conferences and banquets. www.radissonblu.com/ plazahotel-oslo
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interview
by max doherty
Shooting For the
staRs
On the 20th floor of the Arne Jacobsen-designed Radisson Blu Royal Hotel, Copenhagen, we find the restaurant Alberto K, where head chef Jeppe Foldager is working tirelessly to earn the restaurant its first Michelin star. Z Magazine called him up for a quick chat. “My philosophy is always to work together, without any interfering hierarchy,” Jeppe explains. “Of course, I’m the head chef, and I have responsibilities towards the other chefs and students, but it is important to me that everyone feels like they belong, like they’re part of the team.” What did you do before joining Alberto K? “I have worked as a chef for over a decade. I was an apprentice at Restaurant Rosdahls for three years, after which I worked for several other restaurants in Denmark. In 2011, I became the sous chef at Søllerød Kro, and last year I won the silver medal at the Bocuse d'Or world championship.” What can you tell us about Alberto K? “The restaurant is built around Arne Jacobsen’s designs, comprising everything from the cutlery to the chairs – it’s a very classic and elegant design. The menu, on the other hand, is a more modern take on the traditional DanishFrench cuisine.” What are your responsibilities as the head chef? “A lot!” Jeppe says, laughing. “I’m in charge of all the menus, I talk with the guests, I manage the staff… There’s no shortage of things to do.” If you had to recommend a single dish at Alberto K, what would it be? “Since we change the menu around ten or eleven times a year, it’s hard to make any long-term recommendations. At the moment, I would definitely recommend the lobster served with pumpkin, lemon and almonds.” In this issue of Z Magazine, we write a lot about taste and flavours. Do you have any favourite flavours? “I do! I love all the red shellfish, such as lobster, crayfish and crabmeat.” What are your plans for the future of Alberto K? “We’re hoping to get the Michelin star next year, and we’re hard at work to improve all aspects of the restaurant experience here at Alberto K.” www.radissonblu.com/royalhotel-copenhagen www.alberto-k.dk/uk/
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Jeppe Foldager
Title: Head Chef, Alberto K Age: 28 Resides in: Copenhagen, Denmark
YOUR SE
COND LI
VINGRO
WATCH THE GAME AT O’LEARYS! Good food and great games, what more do you need? At O’Learys, the temperature is rising as the games get tougher. Follow your favorite team at O’Learys! We show all the big games – it’s better than live! Welcome! Find us on Facebook or at olearys.se
OM!
child’s play family editors Reismedbarn.no is a Norwegian website about travelling with children. The website was founded by two mothers, Charlotte Edøy and Jannecke Weeden, who wanted to create a place where people could share their experiences about destinations, attractions, places to stay and general tips for making travelling with children easier and more enjoyable. In addition to reismedbarn.no, you can also find Charlotte and Jannecke in Z Magazine with their vignette Child’s Play.
Gourmet kids
What do you do when your head says “Michelin”, but your children cry for McDonald’s? You plan ahead! Using a couple of clever methods, you can ensure that both you and your children leave the restaurant satisfied.
First, find a suitable restaurant. Avoid restaurants that don’t allow strollers or where they might tell your children to be quiet. Those kind of places can make the world’s finest meals turn sour. This doesn’t mean that you’re limited to fast food chains, however, as many fine dining restaurants take pride in being family friendly. Plan your meal. Try to reserve a table at a time when your children usually eat, as this will make things a lot easier at the Speaking of family-friendly restaurants, some of them are closer than you think! For example, the Park Inn by Radisson Copenhagen has a relaxed and modern restaurant that serves authentic Scandinavian cuisine.
restaurant. If you reserve a table in the afternoon or early evening, there will probably be fewer guests and faster service. In addition, you might want to bring a small snack, just in case the wait is long. Hungry children with low blood sugar can be quite a handful. Use the right chair. Check whether the restaurant has a suitable high chair or booster seat, and make sure you clean it with an antibacterial wipe. Believe it or not, these chairs can be rather unclean. It can also be smart to invest in a portable chair, which can be surprisingly small and portable. Avoid the children’s menu. If your child is old enough to eat a proper meal, we recommend that you don’t dive headfirst into the children’s menu. More often than not, children's menus consist of hot dogs, hamburgers and chicken nuggets, all of which usually come with fries. If that happens to be the case, then the main menu will be a healthier choice. Try to have your children remain seated. If possible, we recommend that your children remain seated throughout the meal – for so many reasons. Most of all, restaurants can be a dangerous playground as waiters often carry glasses and hot dishes. Make sure that you keep fragile glasses and plates out of reach from toddlers and keep in mind that some of the dishes being served are really hot. It is also important to remember that a restaurant can be a very boring place for a child. To keep your children from becoming too restless, you can bring some of their (not too noisy) toys, such as crayons. Some restaurants offer these kinds of toys to their younger patrons, so make sure to ask if you forget to bring your own. This might sound like a lot to remember, but after a few restaurant visits you will definitely get the hang of it. Bon Appétit!
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stockholmfisk.se
Dine in the heart of the city
This elegant, laid-back city retreat attracts seafood lovers, but other fine food is also available on the menu. In the dining room’s relaxed atmosphere you’ll hear languages from round the globe and the cocktail bar serves city-goers dropping in for drinks or coffee. The capital’s opera house, theatres, casino, nightclubs, central train station and finest hotels are all within close walking distance. The “heart of the city” is the only way to describe this restaurant’s utterly appealing location. You will find us at Raddisson Blu Royal Viking Hotel. Vasagatan 1, Phone +46 8-580 017 30, www.stockholmfisk.se
by max Doherty
restaurant
The sky’s The
limit
The Radisson Blu Royal Viking Hotel, Stockholm is renowned for its excellent location, immaculate Yes I Can service and the restaurant Stockholm Fisk. However, the hotel is equally associated with a certain bar on the top floor.
T
he SkyBar is located on the top floor of the Radisson Blu than welcome to visit the bar. Christian Herslow tells us more: “We attract a lot of external guests. On Friday and Saturday Royal Viking Hotel, Stockholm, and dates back to the year 1984, when the hotel first opened. Back then, the venue evenings, the place is absolutely packed. Over the years, we have built up a good reputation among the locals, who come was called Restaurant Diadém and was known here for the atmosphere, the cocktails and the view.” for a popular jazz club called SKY Jazz. Over Indeed, the SkyBar is located on the top the years, the bar has gone through several floor of the hotel, with large panorama windows styles and phases. For example, in 2009 the treating guests to some spectacular views. bar served as the studio for the television “When it’s bright you can see for miles. You see show Förkväll. These days, however, the venue all of central Stockholm, the City Hall and Lake is known simply as SkyBar. Christian Herslow, Mälaren,” Christian Herslow explains. General Manager of the Radisson Blu Royal The SkyBar serves light meals and nibbles, Viking Hotel, Stockholm, told us more: but the main attraction is the drinks. The “We updated the interior decoration last SkyBar is famous for its cocktails and has year, in collaboration with Svensk Inredning. an impressive selection of beer and wines. In This has resulted in an atmospheric, dimmed addition, the SkyBar has special champagne setting with modern furnishing. For example, you won’t find any conventional barstools by The Skybar is famous for its panoramic hours where they offer some of the finest view, which is simply spectacular. champagnes at discounted prices. the bar here; instead, we have lounge chairs “We have a really creative bartender, and I would definitely and sofas that make great use of the space inside the venue.” The SkyBar can accommodate up to 150 guests, and is also recommend our guests to ask her about this week’s special. Of available for small meetings. Furthermore, the SkyBar is open course, all cocktails are available in non-alcoholic versions as to the public, so if you’re staying at the nearby Radisson Blu well. I’m more of a champagne person myself, but I’m a big fan Waterfront Hotel or Radisson Blu Strand Hotel, then you’re more of the vodka tonic with lime,” Christian Herslow concludes.
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by Max doherty
what’s on
Ready for take-off On 5 September, Sweden’s premier watchmaker Sjöö Sandström unveiled its new luxury watch model Royal Capital, which featured a high-end movement by Vaucher Manufacture Fleurier.
Sjöö Sandström celebrated the unveiling at the fashionable Artipelag in the Stockholm archipelago together with approximately 200 specially invited guests. It was truly a night to remember, with a breathtaking air show with fighter jets and a live performance by Swedish pop star Darin. The brightest shining star, however, was the Royal Capital itself.
Break A LEG
Have you ever come across a chopped off leg whilst perusing an art installation, or anywhere for that matter? That is just one of the unexpected things that might happen when you enter the world of Robert Gober, whose sculptures, furniture pieces and art installations have been hailed as some of the most important in the last few decades. The exhibition “The Heart Is Not a Metaphor” is an extensive look back at Gober’s career, with more than 130 works of art from all around the world. The exhibition is open from 4 October to 18 January at The MOMA in New York City.
Cinematic anniversary The Stockholm International Film Festival has come a long way since its humble first years in the early 1990s, having become one of the most prominent film festivals in northern Europe. This year, the festival celebrates its 25th anniversary by screening 180 films from more than 50 countries. The festival is held on 5–16 November.
Theatrical beast The talented cast at “Det Ny Teater” in Copenhagen has reimagined the classic fairy-tale The Beauty and the Beast complete with new choreography, costumes and decorations. The plot centres on a self-absorbed prince, who is placed under a spell and transformed into a hideous beast, and the loving girl Belle, who finds herself trapped inside the beast’s castle. The only way for the spell to be broken is for the two of them to fall in love. Performances are held from 18 September to 7 December at “Det Ny Teater” in Copenhagen.
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ad-vision.it
Classic Identity, Modern Spirit
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by max Doherty
what’s on
SAY cheese!
The culture of photography has changed radically over the past decade. These days, most of us carry a camera with us at all hours of the day, making all of us potential photographers. To celebrate this development, Fotografiska in Stockholm has built their latest exhibition around crowdsourcing and user-created content. As many as 2,917 photographers sent in close to 40,000 photographs, of which 232 were selected for the exhibition, titled Höstsalongen på Fotografiska 2014. The result is a diverse collection by photographers ranging from 20 to 69 years of age, where each photograph can hold its own. Nevertheless, there is a connecting thought throughout the exhibition, based on playfulness, courage and a willingness to experiment. The exhibition is open until 7 December.
In Pole position
The American tradition of heading out to a sports bar with the family or a bunch of friends is becoming increasingly popular in the Nordics too, and one of the most prominent reasons is O’Learys. Jonas Reinholdsson founded the restaurant chain after falling in love with the American sports bar culture during his visits to the United States, in particular to the city of Boston. He also fell in love with a woman named Anne O’Leary, who would later become his wife and lend her name to his restaurant. The first O’Learys opened in 1988 in the city of Gothenburg, and would mark the first time that many Swedes experienced a bar that had live television. These days, the chain has expanded to include activities such as bowling and go-karting. What better way to pursue a healthy lifestyle at a sports bar than to participate in the sports yourself!
W e s t b o u n d
sushi
One of Japan’s foremost sushi chefs, Mitsuhiro Araki, has relocated to New Burlington Street, near Oxford Circus in London. Mitsuhiro Araki’s previous, Tokyo-based sushi restaurant was awarded three Michelin Stars, so expectations are high for his new restaurant The Araki. Since The Araki only has nine seats at the counter and an additional six seats in the dining room, sushilovers should make their reservations well in advance.
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what’s on
by max doherty
IsLAND rocK
Iceland’s favourite music festival, Iceland Airwaves, was first held in 1999 inside an airplane hangar at Reykjavik Airport. These days, the festival has grown into a major annual showcase of Icelandic and international music. Iceland Airwaves is characterised by small, intimate venues spread across the not-so-big city of Reykjavik. The festival has previously been headlined by artists such as Björk, Sinéad O'Connor, Sigur Rós and Kraftwerk, and Rolling Stone Magazine has called it “the hippest long weekend on the annual music-festival calendar.” This year, festivalgoers will be treated to the international acts The Flaming Lips and The Knife, among others. Iceland Airwaves is held on 5–9 November, and the Radisson Blu 1919 Hotel, Reykjavik has been selected as one of the official hotels that will serve artists and international guests during the festival. www.radissonblu.com/1919hotel-reykjavik
Animated artefacts
The eminent Japanese animation artists at Studio Ghibli, led by the creative genius Hayao Miyazaki, have created beloved films such as My Neighbour Totoro, Princess Mononoke and Spirited Away. In celebration of the studios latest film “When Marnie Was There”, the Edo-Tokyo Open Air Architectural Museum is exhibiting miniatures, blueprints and sketches from Studio Ghibli’s films. The exhibition, which will be open until 14 December, covers an impressive résumé that stretches all the way back to Nausicaä of the Valley of the Wind in 1984. Keep in mind that you will have to purchase tickets in advance.
there can be
Only One Back to nature Norway’s perhaps most famous museum, the Munch Museum in Tøyen, is a treasure trove of art from the career of Edvard Munch. The collection comprises almost 28,000 pieces of art, including paintings, sculptures and photographs. This year, the Munch Museum has created the intriguing exhibition “Through Nature”, in which Munch’s art is placed in unexpected natural settings, with zoological and botanical artefacts brought in from the Natural History Museum. The exhibition is open until 4 January 2015.
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Once a year, the eight best tennis players in the world settle the score on the court at the ATP World Finals. For the sixth consecutive year, the finals will be held in London; among the eight participants, we find Novak Djokovic, Rafael Nadal and Roger Federer. Expect many heated exchanges in London on 9–16 November.
h
s r
From generation to generation A signet ring showing the family coat of arms is worn with pride by generation after generation. Jovenia Juveler has many years of experience making signet rings; it is a workmenship that demands high precision and skills. Engraving can be performed in all gemstones, even in diamonds. The most common stone is a stratyfied onyx in different shades of colours. Jovenia Juveler has a large stock of various rings. Jovenia Juveler – Mäster Samuelsgatan 2 – 111 44 Stockholm – Sweden Tel. +46 08-611 25 66 – www.joveniajuveler.se
Watches
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watches
Through time and
spice
Chili peppers and coffee, cinnamon and juniper. Variety is the spice of life, especially when it comes to wristwatches. Join us on a journey through time and spice. Photography David Bicho
The chili pepper fruit goes by many names – cayenne, jalapeño, tabasco, piri piri, habanero – and is famous for its explosive amount of capsaicinoids. The “pepper” part of the name dates back to when Europeans first encountered the chili fruit in South America in the 15th century; the spiciness reminded them of black and white peppercorn. Speaking of peppercorn, this is actually the fruit of the piper nigrum and was once so rare and expensive that it was used as currency. Officine Panerai, Radiomir, 47 mm case in stainless steel, 6,100 euros, Nymans Ur 1851. Halda, Race Pilot, Mechanical Module, 45 mm, 8,800 euros, Nymans Ur 1851. Hublot, Classic Fusion, 38 mm unisex case in king gold, 15,500 euros, Rob. Engström. A.Lange & Söhne, Grand Lange 1, 41 mm gold case, 32,000 euros, Nymans Ur 1851. z lifestyle magazine | 127
Watches
“It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity� 128 | z lifestyle magazine
Watches Despite the name, coffee beans are actually seeds found in ripe coffee berries, which are dried and roasted into the aromatic “beans” we all know and love. And the people in the Nordics sure love their coffee. In fact, the Nordic countries have the highest consumption per capita in the world, with Finland having the highest consumption by far. Brewed or boiled, we simply cannot get enough of this caffeine-rich beverage. Fortunately, there are plenty of health benefits associated with coffee. For example, coffee can help improve your memory and physical performance, whilst lowering the risk of heart disease and diabetes. In addition, it is the largest source of antioxidants in the average Western diet! Omega, Seamaster, Aqua Terra steel and rose gold, 8,500 euros, Rob. Engström. Cartier, Tank Anglaise, 18 karat white gold, 31,500 euros, Nymans Ur 1851. Sjöö Sandström, Royal Steel Classic, 32 mm, 3,000 euros, Krons Ur. IWC Schaffhausen, Portofino, 42 mm steel case, 4,800 euros, Nymans Ur 1851.
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watches
“Cinnamon bites and kisses simultaneously� 130 | z lifestyle magazine
watches
Used around the world for its unique flavours, cinnamon is a spice that many of us hold dear. Known for its characteristic appearance, cinnamon is actually the bark of the cinnamon tree, which can be grounded up into a fine powder. In addition to being an excellent and beloved spice, cinnamon can also be used to treat arthritis and memory loss. Joining our cinnamon bark is the star anise, or illicium verum, whose distinctive bitterness has both culinary and medicinal qualities. Fun fact: star anise is a major ingredient in Tamiflu, which is an anti-influenza drug. As such, the price of star anise goes up significantly whenever there is a large flu outbreak. Rolex, Oyster Perpetual Cosmograph Daytona, 40 mm case in rose gold, 23,000 euros, Nymans Ur 1851. Tudor, Heritage Black Bay, 41 mm steel case, 3,000 euros, Rob. Engström. TAG Heuer, Carrera Calibre 36 Automatic Flyback Chronograph, 43 mm steel case, 6,800 euros, Nymans Ur 1851. Frédérique Constant, Ladies Automatic Double Heart Beat, 4,000 euros, Krons Ur.
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watches
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watches
The juniper berry is actually not a berry, but an unusually fleshy cone that grows on the uniperus communis. Semantic differences notwithstanding, juniper berries are popular as spices in the European cuisine, and not least as a major ingredient in gin. Victorinox, I.N.O.X., 43mm, 570 euros, Krons Ur. Grand Seiko, limited edition of 500, 40 mm steel case, 6,000 euros, Klockmaster. Maurice Lacroix, Masterpiece Square Wheel, 43 mm, 8,300 euros, Klockmaster. Longines, La Grande Classique, 29 mm, 4,500 euros, Rob. Engström.
“Some of the sweetest berries grow among the sharpest thorns”
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Are you looking for a stately, elegant piano to be a centerpiece in your home, or a compact, stylish instrument that will fit easily into your apartment? Or maybe you need a piano with advanced education features that can be enjoyed by your entire family, from young kids to adults. For any need or budget, you’re sure to find your perfect piano from Roland’s extensive selection. www.roland.dk / www.roland.fi / www.roland.se / www.roland.no
by max doherty
responsible business
breaking the glass cieling
TOGETHER T
Women in Leadership has become a major business-critical issue and management agenda point at many high-performing companies, not least at Carlson Rezidor. We spoke with Kathrine Ohm, Director People & Performance Management at The Rezidor Hotel Group, to learn more about the company’s Women in Leadership initiatives, inspired by movements such as Lean-In and Ban Bossy.
he topic of Women in Leadership is often associated with contradictions. For example, women often outperform men in higher education, but are usually underrepresented in leadership positions. Olivier Harnisch, Executive Vice President & Chief Operating Officer of The Rezidor Hotel Group, recently highlighted this problem: “In hotel schools, the number of female students represents over 50% of the graduates. But, the number of women in leadership positions in the hotel industry is significantly lower. At Rezidor, we want to change this. If we want to be successful in the future, we have to excel in promoting and developing female talent. Women in Leadership is one of our top priorities.” “We are proud of having created a very healthy gender balance in our company in middle-management level. We have a lot more work to do to have the same balance at the top management level, where women hold only 16 percent of all senior leadership positions. Therefore, we have initiated a company-wide campaign to identify the underlying causes of why women don’t make it to the top management. More importantly, our Women in Leadership (WiL) initiative is all about raising awareness internally, changing mindsets and perceptions, and creating a working environment where women feel free and inspired to speak-up, rise-up and lean-in,” said Kathrine Ohm. Why is Women in Leadership important to a hotel company? Why now? “Research has shown that companies with a healthier gender balance in leadership positions perform better. It helps create a more creative and productive working environment and gives the company a more diverse knowledge base. Quite simply, gender equality is not just a nice thing to do – or a women’s issue; it’s a business issue, critical for our financial success and
sustainability. At Rezidor, we already have great examples of how women and men, equally, are committed to creating a positive working environment at some of our hotels and regional offices. We need to lift these great stories to a higher level, and make it a norm rather than an exception.” What are your Women in Leadership ambitions? “We have set a challenge for ourselves that women will hold 30% of all senior leadership positions by the end of 2016 at The Rezidor Hotel Group. Our CEO, Wolfgang M. Neumann, is driving this challenge personally. He has recently signed a UN Global Compact to support this case, and issued guiding principles for diversity, inclusion and women in leadership. We have also set up a team of 12 Women in Leadership Champions, one male and one female representative from each of our six geographic areas. The aim of Rezidor’s WiL Council is to educate our team members on the issue of gender inequality in our business and our industry, and its impact on our company’s and industry’s future success.” What are the next steps? “First and foremost, we must raise awareness and change perceptions, internally. Rezidor’s WiL Champions have created inner circles within their areas to talk about this topic openly. WiL area circles are made of both male and females at the hotel level. Our WiL initiative is dedicated to creating more personalized development plans, flexible working conditions and improve mobility choices, which remains a concern in the entire hotel industry, as General Managers move fairly quickly. Women in Leadership is not just about women! The fundamental change will benefit both men and women in the company – and in the hotel industry.”
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With GReat taste cOmes nO respOnsibility Jean Paul Gaultier went from designing garments for his grandmother and teddy bear to redefining fashion and lending his name to one of the world’s most popular fragrances. Z Magazine takes a closer look at fashion icon Jean Paul Gaultier. By Max Doherty
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“It’s always the badly dressed people who are the most interesting”
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On 24 April 1952, a bookkeeper and a cashier in the French town of Arcueil had a baby boy, whom they named Jean Paul. Growing up, the boy developed a taste for fashion – one of his more peculiar creations as a child was a bra made for a stuffed bear – and at the modest age of 13, he had already designed his own collection of women’s clothing for his mother and grandmother. His early devotion and passion for fashion notwithstanding, Jean Paul Gaultier never received any formal training to become a designer, so in order to gain a foothold in the industry, Jean Paul Gaultier sent sketches of his work to prominent fashion designers in Paris. One of the recipients was Pierre Cardin, who saw his work and hired Jean Paul him on the spot. Alas, at the age of 18, Jean Gaultier became something of Paul Gaultier became a fashion assistant at the fashion Pierre Cardin in 1970, soon followed by stints world’s l’enfant at several other fashion houses. terrible during the However, Jean Paul Gaultier’s career didn’t 1980s, due to his really take off until 1976, when he established unconventional style that often his own fashion label and unveiled his first involved piercings Haute Couture line. His designs gave him and tattoos. quite a reputation in the world of fashion, as he challenged gender stereotypes and used unconventional models in his work, such as models with piercings and tattoos. Consequently, Jean Paul Gaultier became something of the fashion world’s l’enfant terrible during the 1980s, which in turn only made him more popular. The year 1990 was one of great personal tragedy for Jean Paul Gaultier, as his partner Francis Menuge passed away from AIDS. Gaultier sought refuge in his work, where he continued to find new ways of expanding and reinventing fashion. For example, he entered mainstream culture through his collaboration with pop sensation Madonna, for whom he designed stage outfits such as the infamous cone bra. This collaboration was later followed by other stints in the music industry, such as designing costumes for rock star Marilyn Manson and pop singer Kylie Minogue. And Jean Paul Gaultier’s collaborations with the entertainment industry doesn’t stop there. For example, he designed the wardrobe for Hollywood films such as the criminally underrated The Fifth Element, and in 2012, he became the first fashion designer to be part of the jury at the Cannes Film Festival.
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Following Jean Paul Gaultier’s successes in the 1990s, he was approached by the French fashion house Hermès, which bought a 35 percent stake in Gaultier’s business. This partnership grew further in 2003, when Jean Paul Gaultier was hired by Hermès as the fashion house’s creative director. The collaboration between Jean Paul Gaultier and Hermès lasted until 2011, when the Spanish perfume and fashion brand Puig bought a 60 percent stake in Gaultier’s business, marking the beginning of a new era for the fashion designer. Although Jean Paul Gaultier is known for his rebellious streak and extravagant garments, he is perhaps even more famous for his line of fragrances, currently created in collaboration with the aforementioned Spanish company Puig. The first fragrance to bear the Gaultier name was the women’s fragrance Classique in 1993, soon followed by Le Mâle in 1995. Both of them have become incredibly successful; in fact, Le Mâle is still the bestselling fragrance in Europe. Since then, the Jean Paul Gaultier fragrance family has grown to include Fleur du Mâle, Ma Dame and Kokorico, among others. His sense for transformational design and superb craftsmanship took Jean Paul Gaultier from the sidewalks of Paris to the forefront of the world of fashion, so it makes perfect sense that the first major exhibition about his career was titled “The Fashion World of Jean Paul Gaultier: From the Sidewalk to the Catwalk”. The exhibition featured an eclectic mix of garments and artefacts from different points in Gaultier’s career. The highlight was the 140 different ensembles of haute
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couture and prêt-à-porter, ranging from some of Gaultier’s earliest work to his most recent collections. The designer’s signature black-andblue stripes were there, as were his controversial religious themes and, of course, his collaborations with pop legend Madonna. The exhibition had a successful run at The Brooklyn Museum in New York City, after which the show went on a worldwide tour with exhibitions at The Barbican Centre in London and the Swedish Centre for Architecture and Design in Stockholm, among many others.
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architecture & design
Vibrant colours undoubtedly play the lead role at the Radisson Blu Royal Garden Hotel, Trondheim.
The decorations in the hotel feature equal parts flair and minimalism.
architecture & design The Radisson Blu Royal Garden Hotel, Trondheim is situated right by the Nidelva River.
An appetite For
Architecture On the western coast of Norway, right by the Nidelva River,
stands the Radisson Blu Royal Garden Hotel, Trondheim. Z Magazine took a closer look at this newly renovated, colourful piece of architecture. by max doherty
Trondheim is Norway’s third largest city, famous for its picturesque cityscape of storehouses flanking the Nidelva River. This city is home to the internationally acclaimed football team Rosenborg BK, the majestic Nidaros Cathedral and the Norwegian University of Science and Technology. In addition, it is right here, in the heart of Trondheim, that we find the Radisson Blu Royal Garden Hotel. Built in the same style as the old pier houses, this hotel blends old with new, traditional with modern, and luxury with minimalism. The one thing that stands out about the Radisson Blu Royal Garden Hotel, Trondheim, even before you enter the building, is the perfect location in the city centre. Walk a couple of minutes in one direction and you will find yourself in the Old Town, which is one Trondheim’s biggest tourist attractions with plenty of small boutiques and cafés; walk a couple of minutes in another direction and you will be greeted by the city’s main shopping streets.
Situated right by the Nidelva River, the hotel’s location is simply gorgeous; during the night, the glass façade reflects the Trondheim riverfront beautifully. Nevertheless, a hotel with a great location needs equally great interiors. Fortunately, the building has recently undergone an ambitious, extensive renovation that overhauls all aspects of the hotel. This is the first time that the entire hotel has been renovated concurrently, creating a seamless, overarching transformation that comprises all the rooms, suites and meeting facilities. A lot of things have changed in the process. For example, the once tropical atrium has become a minimalist display of modern decorations and vibrant colours, where subtlety plays the lead role. This minimalist tone extends further into the hotel. All areas have been given a fresh coat of paint, including the Business Class rooms,where everything from the furnishing to the
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architecture & design
Many of the rooms and suites at the Radisson Blu Royal Garden Hotel, Trondheim, have stunning views of the city.
“Situated right by the Nidelva River, the hotel’s location is simply gorgeous” The hotel’s glass-covered atrium is an oasis of plants and greenery. amenities have been touched up yet another notch to accommodate for busy meeting delegates and business travellers. What’s more, there are nine luxurious suites, the most spectacular of which is the Leiv Eriksson suite – named after the Viking explorer who sailed to the Americas more than a thousand years ago. Some of the areas have been overhauled substantially. For example, the 73 Bar & Restaurant reopened this year after four years on hiatus. This venue has long been a major part of Trondheim’s social scene, with an impressively long waitlist. It closed in 2008, but has now been brought back due to popular demand, treating its patrons to a colourful venture into the world of gourmet cuisine, where local produce is served in dishes with an international flair. On the other hand, some things have remained untouched: the exterior, of course, but also the focus on maintaining a generous capacity for conference goers. With 298 newly renovated rooms and suites at the Radisson Blu Royal Garden Hotel, Trondheim, conferences and accommodation go handin-hand. In addition, the meeting and conference facilities are among the city’s finest, with a popular banquet hall right by the water that can accommodate up to 650 attendees. www.radissonblu.com/hotel-trondheim
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A lot of effort has gone into enhancing the interior design of the rooms and suites.
Brought to you by
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high sEcurity stora gE facilitiEs unpackEd handling of art transportation our rEf Johannes Fors/sales manager +46 8 54 600 131 MorE inforMation Transport, storage and hanging of art for the exhibi tion entitled “Platsens själ”. Artipelag/Stockholm/S WE.
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motor
The return oF
The kinG
Lighter, faster, smarter and more fuel-efficient. The new BMW M3 has regained its original look and style, and has a couple of new features to boot. By James Holm
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motor
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motor
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motor
“In addition to getting a brand new sibling, the M3 has gone on a strict diet and lost an impressive 85 kilos”
T
he turbo engine is more popular than ever before. More or less all the large car manufacturers use turbo technology in their premium sports sedans, and BMW is no exception. First out was the M5, which came with a 4.2 litre V8 turbo engine, and now the M3 is about to join the club. The last generation M3 had a very pleasant and plump V8 with 420 horsepower, but it lost some of the sportiness of past M3 models. The model felt heavier and less manoeuvrable, despite the increase in power. Fortunately, all of this has changed in the new M3. Of course, there’s more to the new M3 than just the engine. For example, there’s a semi-clone of the model called the M4, and the difference between the two is straightforward: the M3 is a four-door sedan and the M4 is a coupe. This is in line with BMW’s development of its entire stable, where all evennumbered cars are coupes and all odd-numbered cars are sedans or estate cars (the latter type is called Touring in BMW lingo). To complicate things a bit, BMW has also made four-door versions of the 4 and 6 series, which they call Gran Coupe. Moreover, only the even-numbered models are available as convertibles. In addition to getting a brand new sibling, the M3 has gone on a strict diet and lost an impressive 85 kilos. It also appears the M3 has been to the gym, as it has seen an increase in performance by 11 horsepower and an increase in torque by 150 Nm – it’s a fun car to play with. When you press the start button and wake the M3 from its slumber, it hisses like a feral car. The sound from the four exhaust pipes resembles that of a straight six-cylinder engine, even though this one has a twin turbo. The new M3 is all about customization, giving you what feels like a near-endless range of options. There are several buttons next to the gearshift that alter the car’s personality, from a laidback cruiser to a relentless racer. For the sake of simplicity, BMW has added two programmable M-buttons on the steering wheel that allow you to switch between pre-set modes. If you reach a prolonged stretch of tight corners, you can switch to a mode that lets you navigate the twists and turns with ease. Conversely, if you receive a phone call (over the M3’s integrated handsfree) and want as comfortable driving as possible, pushing the second M-button gives you just that. One thing I like about the new 3-litre engine with 431 horsepower is that it doesn’t consume as much fuel as its predecessor.
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motor
“The new M3 is all about customization, giving you a near-endless range of options” Of course, we’re not talking about the magnum opus of fuel-efficiency – that’s not the point of driving an M3 – but comparatively speaking it’s still pretty good. And then, there’s the speed. Pushing the pedal to the metal makes the new M3 accelerate from 0 to 100 km/h in 4.1 seconds – if you have the double clutch 7-speed gearbox. The optional 6-speed manual has a slightly lower acceleration, 4.3 seconds, but still outperforms the last generation M3’s 4.9 seconds. The top speed is electronically limited to 250 km/h, but you can purchase a separate “M Driver’s Package” and have this limit pushed to 280 km/h. The new M3 is definitely a powerful and fast car on straight roads, but it’s in the twists and turns that this car truly delivers. There are four different steering modes – Comfort, Normal, Sport and Sport Plus – that are incredibly well balanced. You can feel everything that happens on the road and you’re in total control, making this car a pleasure to drive. The colour of our test car is Yas Marina Blue – a reference to the Formula 1 track in Abu Dhabi – that is matched with white leather chairs with M-emblems. The new M3 is not just lighter, faster, smarter, more powerful and more fuel efficient, it has also become quite the looker. The main competitors, the Audi RS4 and Mercedes C-Class AMG, both have their own, special charm, but the M3 might just have reclaimed its title as the king of sports sedans.
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BMW M3 Basic price: from 71,000 euros. Engine: 3-litre, straight 6-cylinder engine, 431 horsepower, twin turbo. Torque: 550 Nm. Transmission: 7-speed automatic, double clutch, real-wheel drive. Acceleration: 0–100 km/h in 4.3 seconds. Maximum speed: 250 km/h (limited). Mixed fuel consumption: 0.88 litres/10 kilometres. Weight: 1,595 kg. Website: www.bmw.com
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gastronomy
Dazzling Who said you need spirits to make a great cocktail? Here are four dazzling drinks from the Fresh Juice and Boost Bar at the equally dazzling Radisson Blu Saga Hotel, Reykjavik. by max doherty
2 oz . of 8 oz fres . of hb Be fres hly s 1 cup o eetroot at It quee f fres juice h zed oran mango ge ju ice
Learn more about these refreshing drinks at www.radissonblu.com/ sagahotel-reykjavik
152 | z lifestyle magazine
gastronomy
“Give me juicy autumnal fruit, ripe and red from the orchard” – Walt Whitman
Fresh Start 1 glass of freshly squeezed pineapple juice 1 teaspoon of lemon juice 2 mint leaves
Green Morning 1 handful of spinach 1/4 avocado 1 glass of orange juice 1 teaspoon of fresh ginger 1/2 cup of fresh mango Orange Sunrise 1 glass of freshly squeezed orange juice 1 dash of grenadine syrup
z lifestyle magazine | 153
movies
by Max Doherty
“Let’s put a smile on that face!” The Dark Knight
Interstellar
Boyhood Drama Most people probably haven’t heard of Richard Linklater, but this writerdirector has an impressive list of films on his résumé that includes the brilliant high school comedy Dazed and Confused and the surprisingly charming School of Rock. However, none of his films comes close to the ambitions of his latest attempt, the critically acclaimed drama Boyhood. In fact, Boyhood might be one of the most ambitious projects in cinema, period. Boyhood takes place over a twelve-year period, where we follow the boy Mason from his early childhood years to his late teens. Nothing too unusual there, except Linklater has been making this film over the same twelve-year period, using the same cast of esteemed actors. This means that we get to see actor Ellar Coltrane grow from a five-year-old boy to an eighteen-yearold man. Of course, a film isn’t necessarily good just because it’s ambitious, but fortunately, Boyhood delivers in the quality department too.
154 | z lifestyle magazine
Science Fiction
Big Hero 6 Comedy Walt Disney Animation Studios is definitely on top of their game, with an impressive winning streak of computer-animated hits including Tangled, Wreck-It Ralph and Frozen. Their latest contribution is called Big Hero 6, which is an action-heavy comedy about a group of six heroes who must work together to save the city of San Fransokyo (a fictional city that is equal parts San Francisco and Tokyo). The most recognizable of the six heroes is the large, inflatable robot Baymax. Big Hero 6 is loosely based on the Marvel comic with the same name, and has been described as a Disneyfied take on the Marvel universe.
Whenever Christopher Nolan announces a new blockbuster, the world starts paying attention – and understandably so. Over the past decade Nolan has given us films such as The Dark Knight trilogy and Inception, just to name a few. Interstellar is Nolan’s latest film; a sci-fi action-drama that he claims is inspired by 2001: A Space Odyssey, Star Wars and Blade Runner. The lead actor is the man on everyone’s lips, Matthew McConaughey, in the role of a divorced engineer who joins a team of scientists on a mission to save a dying planet Earth. He is joined by a talented cast in what is probably this year’s most epic experience on the silver screen.
Fury Drama Director David Ayer has been a bit hit-or-miss lately, with the engrossing documentary-style police drama End of Watch followed by the mediocre Sabotage. However, his World War II-based film Fury looks to be his best achievement yet. The story centres on the United States’ second armoured division, which is a small crew operating an M4 Sherman Tank behind enemy lines. The crew is led by an army sergeant named Wardaddy, played by Brad Pitt, whose most recent appearance in a WW2 flick was Quentin Tarantino’s satirical Inglourious Basterds. This time, however, we should expect fewer snappy exchanges of dialogue and more emotionally exhausting drama.
Varför behöver man ett nyckelhanterings system? Nycklar skall förvaras på ett säkert ställe Nycklarna bör användas av rätt person Kontroll på nycklar och användare Spåra nyckelanvändningen Inventering av nycklar Alltid aktuell information om samtliga nycklar
Informatikai megoldások Key Management Systems – The IQ series
Certifierad
WHY KEY MAN AGEMENT IS Säkerhet NEEDED ?
Varje nyckel är säkrad
Keys should be stored in a safe placegenom lås och RFIDKeystranspondrar. should be used by right person Tillgången till nycklarna Control keys and users säkras genom personliga Tracking key usages Key koder inventoryoch kort. Have always up-do-date information about keys
Vad kan ett intelligent
Security nyckel-hanteringssystem Keys are göra secured locks and förbydig? RFID tags. Access to keys with Du vet var dina nycklar PIN code and/or card.
www.inp
Nyckelhantering ”Vem tog nyckeln och när?” Problemet med nycklar
Säkerhet
Nycklar används av fel person Du vet alltid när en nyckel togs ut o KEY MANAGEMENT lämnades tillbaka. Nycklar lånas och lånas ut „Who took what keys and when?” What an intelligent keyvem som Du vet Dom tappas bort och hittas av fel personer Individuella rättigheter kan management system can do for alla användare. Man glömmer att lämna tillbaka dom använder den you? Objekt blir tillgängliga för fel personer Kontroll över användningsfrekvensen you knowHåller exactly where reda your på Problems around keys Security personer har tillgång till samma varje individuell nyckel. Om keys are användningen Keys get used by wrong person You always now who removed the key and you know who is using the key nyckel – hur vet man vem som har den? Aktivering av alarm för uteblivna ell when it was taken or returned. Keys get borrowed Hanterar keep track of usages försenade nycklar. Define access rights to users individually. They get lost and found by unathorized people define rights for users användarrättigheter Lösningen Säker förvaring i skåp. Monitor how often it was accessed and by They are often forgotten to return add/remove users, cards and Ett bra och enkelt förvarningssystem för Administrerar användare, whom. keys Items may be accessed by external staff Fördelar nycklar och värdesaker och nycklar users willkort access the keys only Invoke alerts in case of missing key or If more people are entitled to use a certain key Transaktioner i Realtid. Lätt att hitta rätt nyckel genom information with permission overdue keys. and it is taken by one of them, who knows Användarna har åtkomst Direktaccess alla kabinett och ti och positions lampor view reports Secure storage in steel cabinets till or safes where the key is at the moment? endast till de nycklar de safe storage nycklar och lådor. Användarvänlig tillgång genom koder och/ manage keys in several får använda Praktisk tillgänglighet vid alla tider. eller RFID baserade ID-kort Advantages Solution buildings from a central office Utbyggbart – Välj det antal nyckelEtt automatiskt återlämningssystem med Visar rapporter Real-time transactions Managed access control system for keys and dutoönskar registrering av nyckelplatser på displayer valuables Control access topositioner cabinets and all keysoch bygg ut e Säker förvaring hand.. och loggar Who needs key management? and boxes Illuminated key positions make finding keys Kan hantera nycklar i Nycklar och lådor kan kombineras Bidrar till lägre kostnader – färre Banks förlorade Convenient acessability byggnader och very easy system. nycklar leder tillPIN-pad mindre and besvär ochScalability - Selectsamma Government institutions Access via a user-friendly touch the number of key Military kontor. Nyckel kabinettets kostnader card reader positions you desire and extend it uponkapacitet kan Power plants expanderas efter ditt behov. demand. Return any key Förbättrar to any open key-place and the Hotels, hostels, resorts Systemet kan sammankopplas och Nyckeltillgången är fullt kontrollerbar system will remember the new position Combine key positions and value boxes Vem har behov av ett Conference centers samexistera med andra system. within one system Provides access records and reports Universities, colleges nyckelhanteringssystem? Hantera Skyldigheter möjligheter kan Key cabinet’s capacity can growoch together Helps reducing cost –värdesaker less lost keys lead to Gaming industries Banker inte bara till nycklar utan också with your needs rapporteras per användare och/elle lower expensesTillgång and higher security Corporate buildings institutioner Improves efficiency värdefulla objekt aktiviteter. It can cooperate with other systems. Property Statliga management Kan förses med lådor för verktyg, kabinettet kan visas Security companies mobiler, Accountability andProgramvaran responsibility – ireporting Access is fully monitorable Kraftverk Automotive businesses user and key activity. ID-kort, dokument m m på bildskärmen var nyckeln är och Hotell, vandrarhem, spa Car rentals & Fleet Manage valuables Använd samma koder och ID-kort Software screen shows för att fåon the cabinet’s som tagit ut den ur kabinettet. Konferens anläggningar management whoden has som actually Gain access nottillgång only to keys but also to och objektwhat keys are in and till både nycklar (gäller harthe rätt behörighet)
Hospitals,Universitet Healthcare facilities och and many more…
högskolor key if it is taken (for authorized staff) different assets Spel industrier You can put several valuables into the boxes: Företags anläggningar tools, mobile phones, ID cards, documents, etc. Fastighetsförvaltning Use the your card and code to access both keys and items Säkerhets företag Bil- och fordons försäljare Bil uthyrare och s.k. Fleet management användare Sjukhus och Id. 1051 hälsoanläggningar ScandinavianSafe SafeAB AB- -Stockholm Stockholm--Sweden Sweden +46 (0)8 (0)86898560 6898560 Och många Scandinavian T -- Tel el +46
www.scandinaviansafe.se - www.loxtore.se www.scandinaviansafe.se - www.loxtore.se
By Max Doherty
music
“I don’t make music for eyes. I make music for ears”
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1989 This autumn sees the release of Taylor Swift’s fifth studio album, titled 1989. Named after the year the singer was born, 1989 is the result of more than a year of soul-searching and dedicated song writing. Following a successful collaboration on her last album, Red, which yielded hit songs such as “I Knew You Were Trouble” and “We Are Never Ever Getting Back Together”, Taylor Swift has once again teamed up with Swedish producer Max Martin. This time around, however, the lyrics will be less about relationships and heartbreak and more about getting back up and simply having fun, as Swift moves further away from her country roots and fully embraces the pop genre.
It has been five years since Prince released a new studio album. Fortunately, fans of the artist formerly – and currently – known as Prince are treated to two simultaneous album releases this autumn. The first album, Plectrumelectrum, was made in collaboration with the group 3rdEyeGirl, and has been described as a “classic band album” with “electrifying funk-rock”. The second album is the solo LP Art Official Age, which the artist himself describes as “classic Prince”. Across the two albums, we also find some of Prince’s most recent singles, including Breakfast Can Wait, Breakdown and Cloud.
British electro musician Richard David James, better known as Aphex Twin, is something truly special. During his nearly 25-year long career, he has created tracks such as Windowlicker, which spawned one of the weirdest music videos ever made, and Avril 14th, famously sampled by Kanye West. In addition, Swedish Minecraft creator Markus Persson bought one of his LPs on Ebay for more than 35,000 euros. In other words, it’s pretty noteworthy that Syro is the first Aphex Twin studio album in 13 years. Keeping in line with his weird persona, the new album was announced on the Deep Web following a graffiti-heavy guerrilla marketing campaign. Described by the artist himself as his “most accessible album yet”, the playlist features not-so-accessible song titles such as “fz pseudotimestretch+e+3 [138.85]” and “4 bit 9d api+e+6 [126.26]”. Nevertheless, once you hit the play button, there’s no denying the talent.
FOO FIGHTERS Sonic Highways Foo Fighters have been a darling of music critics and fans for nearly 20 years, as proven by 11 Grammy Awards and tens of millions of albums sold. For their eighth studio album, the band has travelled to eight different American cities and recorded a new track in each location. Consequently, the new album consists of eight tracks, described by the lead singer as “a love letter to the history of American music”. In addition, Foo Fighters are starring in a new television series on HBO, also named Sonic Highways, where we get to follow the band across the US during their recording of the album.
z lifestyle magazine | 157
games
by max doherty
One more for the Road Balance was restored in the world of videogames as the Xbox One recently launched in all the Nordic countries.
I
n 1999, when Bill Gates announced that Microsoft was entering the heavily contested videogame market, many observers shook their heads. During the late 1990s, American heavyweights such as Atari and Apple had attempted, and failed, to gain traction in console gaming; it seemed American companies simply could not compete in this market, which was dominated by the Japanese manufacturers Nintendo and Sony. If Apple couldn’t do it, how would Microsoft possibly be able to? Fast-forward 15 years, Microsoft’s Xbox has become almost synonymous with videogames. The second console in the Xbox family, the Xbox 360, has sold an impressive 84 million units worldwide and the Xbox One is already approaching the 10 million mark. Whenever a new console releases, the most obvious changes concern the number of polygons the machine is able to render on the screen. However, although the Xbox One offers a substantial improvement over the Xbox 360, the biggest changes are not necessarily related to the graphics. Instead, Microsoft has focused on making the Xbox One the best all-in-one entertainment system. Indeed, the Xbox One is the king of multitasking, and can display several applications on your TV at once. This means that you can play a game whilst simultaneously checking your twitter feed, for example. The function is called “snap”, and it works with all applications. You can even snap your television broadcast next to your gaming session. Another fun, new function is that the Xbox One is always recording the most recent 15 minutes of your activity. This means that you can save a video recording of all the fun, unexpected things that tend to happen in games. Furthermore, the console is probably the best piece of technology for Skyping: two Kinect cameras and two high-definition TVs make for great image quality, and the Skype session can be snapped next to other applications. And then there’s the controller. The Xbox 360 controller was already considered the industry standard, but the Xbox One revision is slightly better yet, featuring a brand new rumble feature in the triggers. Of course, a videogame console is only as good as its games. Fortunately, the Xbox One already has a wide selection of titles, including Assassin’s Creed, Call of Duty and FIFA, as well as exclusives such as Forza and Halo.
Alien: Isolation Horror (sega)
One of the greatest and most terrifying sci-fi films ever made, Ridley Scott’s Alien scared an entire generation of moviegoers in 1979. This year, Alien: Isolation is set to scare a new generation of gamers. Unlike previous Alien games, there are hardly any weapons available; your best option is to run and hide. Available on Xbox 360, Xbox One, PS3, PS4 and PC. 50 euros.
158 | z lifestyle magazine
FIFA 15
Forza horizon 2
Sport (EA)
Racing (microsoft)
This year has truly been a solid one for football, following a spectacular World Cup this summer, and the 2014-2015 season is looking to become just as good. The new season also means a new entry in EA’s annual FIFA series, also known as one of the most popular games series in the world. One of the biggest new features this year is a fully licenced Premier League, with digital recreations of all 20 of the league’s stadiums, authentic match presentations and much more. In addition to being one of the games included in the launch edition of the Xbox One, FIFA 15 is also available on Xbox 360, PS3, PS4 and PC. 50 euros.
In the autumn of 2012, Microsoft released a spinoff to their Forza Motorsport series called Forza Horizon, which diverted from the main series’ focus on realistic simulation in favour of arcade fun. And the game was good – very good, in fact. Fans loved the exciting festival vibe, the glorious soundtrack, the extensive stable of supercars and the brilliant racing. In the sequel, we leave Middle America for southern Europe, where we get to race on tracks framed by the stunning panoramas of Provence and the Riviera. Expect lots of fast paced action and online fun. Available on the Xbox 360 and Xbox One. 50 euros.
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Souvenir by max doherty
this is
cRAY cRAY
Every autumn, people in the Nordics gather around hundreds of freshly cooked crayfish and sing increasingly more incomprehensible songs about alcohol. We are talking, of course, about the famous crayfish party.
i
f you have ever been to the Nordics during the autumn, you might have come across people wearing crayfishadorned bibs sitting around a table with small cups of strong spirits and large trays of delicious, red lobsterlike creatures. The tradition of crayfish parties originated in Sweden during the early 1900s, and has later spread to neighbouring countries. Finland has taken to the tradition due to the large number of Swedish-speakers in the country, while Norway has its very own tradition of celebrating the
Cut out and keep 162 | z lifestyle magazine
crayfish season every autumn. In addition to the obligatory crayfish, the crayfish party menu often includes potatoes and Västerbotten cheese pie. However, the crayfish party is one of few traditional meals in Sweden where meatballs and herring are only considered optional dishes. Of course, there are also alcoholic beverages involved, in particular snaps and aquavit, and it is customary to sing one of the many “snaps songs” before making a toast. So if you are ever invited to a crayfish party, you are bound to have a good time. Cheers!
meet in colour Fresh, energetic and unassumingly attentive, Park Inn by Radisson offer smart and efficient choices for all types of meetings and events.
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history a n d heroes.
radiomir 1940 3 days (ref. 514)
pa n e r a i . c o m