Magnolia Rouge Lifestyle - Issue 1

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TRAVEL

HOME I S S U E

FOOD O N E

LIVING

photography and design are our heart beat... the stories are our soul

Š2014 Magnolia Rouge All rights reserved. No part of this book may be reproduced or distributed in any form without prior written permission of the editor, except in the case of brief portions quoted for the purpose of review as permitted by copyright law. All images and text published in this magazine are the property of the respective owners.

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Front cover photo by Brumley & Wells

TRAVEL . HOME . FOOD . LIVING

Inside cover photo by Stefanie Kapra Back cover photo by Kate Holstein Published by Artifact Uprising

I S S U E

O N E

Magazine curated, edited and designed by Kate Holland (Magnolia Rouge) Illustrations by Annie Brooks

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CONTRIBUTORS B RU M L E Y & W E LLS / / A N E TA MA K // KATE H OL S TEI N // S TEFANI E KAPRA // C AL EB LEE HART & HO N E Y / / M A R I E L H A N N A H // JENNA BEC H TH OLT // PAI GE NEW TON // I ZZI E RA E BU B B LE RO C K / / LE A H K UA / / NI RAV PATEL // PAUL A O'H ARA // AS H L EY KEL EMEN

Welcome to the inaugural issue of Magnolia Rouge Lifestyle! I'm so thrilled that you've landed here and hope you enjoy the little journey the next hundred or so pages take you on as much as I have enjoyed curating it. Growing up one of my lofty ambitions was to be a photographer for National Geographic Magazine; travel the world exploring incredible landscapes, visit untouched regions, discover new cultures... yes, I wanted all this and more. This dream created wanderlust in me from an early age which remains to this day. It's partly this fascination with other parts of the world as well as a mild obsession with landscape and travel photography that spurred me to create a lifestyle issue as a spin off from the wedding magazine. Whilst that particular goal – of working for National Geographic – didn't quite get realised, by curating a magazine that's full of not only beautiful travel features, but inspiring lifestyle stories and food pieces, I feel I can live somewhat vicariously through it's pages. So call this a selfish project if you must, but if you're anything like me you'll love to delve into the diverse world around us and learn a thing or two.

With beautiful travel essays from Curacao to Croatia, Paris to Positano, a sixties campout editorial to a delicious grapefruit Mimosa recipe, there's a little something for everyone in this issue. Until next time, enjoy!

Kate

TRAVEL essays PORTUGAL by Brumley & Wells ...........................................................................................

16

CURACAO by Stefanie Kapra ................................................................................................

36

GREECE by Kate Holstein .....................................................................................................

78

PARIS, FRANCE by Kate Holstein ........................................................................................

90

POSITANO, ITALY by Aneta Mak ..........................................................................................

94

DUBROVNIK, CROATIA by Izzie Rae ................................................................................. 110

LIVING essays SIXTIES CAMPOUT by Paige Newton ...................................................................................

6

TENDER ECHOES OF THE WILDERNESS by Paula O'Hara ............................................

28

BOHEMIA SOIREE by Mariel Hannah ..................................................................................

50

HARNESSING NATURE by Caleb Lee ..................................................................................

62

VAN + MARTE by Nirav Patel ..................................................................................................

84

PRECIOUS MOMENTS by Leah Kua ...................................................................................... 100

FOOD essays GRAPEFRUIT MIMOSAS by Hart & Honey ..........................................................................

24

WINTER MARKET FRESH by Ashley Kelemen ..................................................................

46

GINGERBREAD MOLASSES COOKIES by Hart & Honey ..................................................

92

HOME essays BRIGHT WHITE VILLA by Bubblerock ..............................................................................

70

SPRING CITRUS FLORALS by Jenna Bechtholt .................................................................. 106

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P H O T O G R A P H Y w o r d s

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There’s a certain length of dusty road, and a certain sprawl of open sky that pulls at people. It pulls at that intrepid youth that keeps us just a little rough around the edges, and that keeps us conquering rope swings, exploring new territory, and occasionally having to pick twigs out of our hair.

Every once (or twice) in a (short) while, it’s best to give in to that pull. To watch a campfire throwing sparks at the sky. To indulge in sweet s’mores and even sweeter laughter.

So, with a bit of fresh sage in your pocket and a gust of fresh air in your hair, grab your friends, your canteen, and your compass and head for the wild-somewhere!

And while it’s all dirt and camp food, it’s all sacred and it’s all medicinal.

Here’s to the wild-somewhere, and to our intrepid youth…

Photography PAIGE NEWTON / Set styling & rentals LOOT VINTAGE RENTALS / Concept & Wardrobe Styling OH! FOX CREATIVE / Jewellery MARGOT WOLF Hair RACHEL DELEE MORGAN / Make-up AVERY ALLEN / Location PEDERNALES RIVER & KRAUSE SPRINGS, SPICEWOOD, TEXAS Models MARIAH BROWNWOOD, MARGOT WOLF, IRENE RODRIQUEZ, JUSSARA NAGLE

PORTUGAL P H O T O G R A P H Y w o r d s

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We packed our passports, a bag of cameras and a calendar full of work and left the country for a winter full of adventure. Our journey led us, wide-eyed and exhausted, to Portugal.

I was sitting in a cafe in Porto with four new friends, laughing at the dripping tower of francesinha on my plate, and somewhere in between those endless layers of steak, egg, toast and cheese, I decided that Portugal had stolen my heart. It wasn’t the francesinha, mind you; it was something else that I can’t quite pin down. Maybe it was the feast of vintage type fonts and antique bookstores living in walls that are hundreds of years thick with texture and color.

Maybe it was the buskers with their smooth voices, or the passion with which the people tell you about their country.

We sat there, surrounded by a city of cobblestone and tile, gilded doorways and decadent arches, lines of fluttering laundry and balconies full of plants.

With our hands over bellies and our faces sore with laughter, we left the cafe and piled into our rental car to seize as many views and experiences as we could, until our eyes and legs ached.

We breathed in thick fog on a castle wall above medieval Sintra.

We collected parking tickets and got hopelessly lost in Evora.

We ran into the wintery sea and forgot about the cold in the Algarve region. We met the local barber and ran our hands over azulejo tiling. We hopped fences and drank espresso after espresso. We ate out of copper pots and wandered through fields of sheep and olive trees. We brushed salt off our lips and perched on top of cliffs. We watched angry ocean swells roll up on themselves and throw foam everywhere in a tantrum. We climbed hills and sat like kings on top of the city.

These are the sort of stories that a good adventure writes.

Portugal contributed one of my very favourite chapters yet, and I hope that it won’t be long before I’m back in Porto, laughing at a plate preposterously full of francesinha.

fresh grapefruit

MIMOSA B Y

H A R T

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H O N E Y

GRAPEFRUIT MIMOSAS Serves 8 Raw sugar of choice - demerara or turbinado 4 ripe grapefruits 1 bottle of champagne 8 demerara sugar cubes Rim 8 coupes with raw sugar (using agave or honey on the rim helps the sugar to stick) Juice 1/2 of a grapefruit into each glass Top off with champagne Drop of a sugar cube into each glass Cheers!

Tender echoes of the wilderness P H O T O G R A P H Y w o r d s

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Conor and I were lucky enough to model for this glimpse into Irish wanderlust, which we really enjoyed. Sometimes it’s so nice to slow down, switch off, tune out the chaos of everyday life, and lose yourself in the great outdoors. We felt renewed and refreshed to trade in the chaos and concrete for the trickling of the creek, the breeze blowing through the tall grasses in the meadow, the warm summer sun flickering overhead, the smooth mossy stones between our toes, and the cool wind on our cheeks in the mountains. So we hope if you feel that calling to nature that you will answer it – that you will seek new adventures, and soak in the wild air.

So come and walk awhile with me and share the twisting trails and wondrous worlds I’ve known.

-Shel Silverstein

"Rise free from care before the dawn and seek new adventures, Let noon find you at other lakes, Grow wild according to thy nature."

- Henry David Thoreau

CURACAO P H O T O G R A P H Y

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K A P R A

Allow us to take you, for a moment, into the Caribbean, through clear blue waters to an island called Curacao.

And where shall we take you first? Perhaps to Westpunt harbour, where pelicans hover around the hardworking fisherman, while the blue ocean rolls into an orange sunset. Or past the wild iguanas and goats to the salt lake with the flamingoes balancing like little pink roses?

Or under water, to the rich coral garden that sways in crystal clear waves? Ah, but we wouldn’t want you to miss the idyllic beaches or the dolphins, or the Dutch waffles.

Curacao is an absolute feast for the senses. Willemstad, the island’s capital, is bustling with cozy cafes, high-end boutiques, fresh BBQ, and colourful markets. All of this hums with the sounds of live music and a delectable mix of English, Spanish, Dutch (the official language) and the Creole dialect of Papiamentu.

Outside of the city, miles of hiking trails lead through otherworldly fields of cacti and majestic cliffs. Then, at the edges of the island, lay Caracao’s beaches. There’s no lack of diversity in the beaches, either. Black sand, white sand, sleepy getaways, hopping beach parties, mysterious caves and lonely coves wait for eager explorers.

Curacao is a strange and delightful paradise. Its landscape is irresistibly vibrant, as is its culture. Where else in the world can you swim with turtles, encounter wild donkeys, wander through rows of gabled architecture and order frikandelles in Dutch?

One of the perks of photography as a profession is its tendency to dip into the spontaneous. Often, the best work comes out of those moments that seem to just fall into place. Those are the best moments, because they surprise and delight us. They catch us off guard and leave us chuckling at the luck. Stephanie seized that spontaneity in a local Curacao restaurant when she met her waitress, Prizette. She asked Prizette if she would like some photos of herself. Not long after, the two were on a surreal cactus plateau, watching sea turtles and making portraits. Another triumph of spontaneity.

WINTER MARKET FEAST P H O T O G R A P H Y w o r d s

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Southern California is blessed with some of the best weather in the country – a yearlong average of 72 degrees is what we expect in San Diego. Summer, fall, winter and spring – they all run together, causing an endless summer effect that defines Southern California through and through.

However, to anyone who deems Southern California season-less, a quick trip to any of the area’s countless Farmer’s Markets should enlighten you a bit. Even the slight weather changes that we experience kick the next season’s harvest into action: in the summer, farm stands overflow with apricots, peaches and berries galore. Fall is all about the greens – bok choy, broccoli, chard and kale as far as the eye can see. All that green gets a pop of colour in winter as the bountiful citrus starts rolling in by the truckload – oranges, grapefruits, tangerines and lemons like you’ve never tasted.

This market feast is the result of an early winter morning trip to the Hillcrest Farmer’s market in southern San Diego. Sure, I was in shorts and a t-shirt, but winter crops abounded. I filled my biggest tote with root vegetables, greens and citrus from my favourite farmers, headed home and got cooking. Everything seen in these photos was grown and sold within 80 miles of my home, in what we call “winter”.

Catering CUCINA CORONADO / Table florals SWEET MARIE DESIGNS

RECIPES xxx

KOHLRABI PURÉE

CANDIED PEPITAS

LEMON ROASTED CARROTS

1 Kohlrabi bulb, trimmed and sliced into ½ inch slices (reserve stems and leaves for pickling or juicing!) ½ green apple 2 shallots 3 tbsp good olive oil Salt and pepper to taste ½ preserved lemon (substitute: 2 tbsp lemon juice)

¼ cup sugar ¼ cup water ½ cup pepitas

2 bunches heirloom carrots 2 tbsp good olive oil 2 tbsp fresh lemon juice Salt and pepper to taste 1 tbsp dill

- Preheat the oven to 200˚C (400˚F).

- Toss kohlrabi, apple, shallots, oil and seasoning in a large bowl.

- Spread on a sheet pan in one layer.

- Roast for 20-30 minutes until easily pierced with a fork.

- Let vegetables cool, then add to food processor with preserved lemon.

- Pulse until smooth.

- Preheat oven to 175˚C (350˚F).

- Heat sugar and water in a saucepan over medium heat until sugar is dissolved.

- Add pepitas, mix to coat.

- Spread in a single layer on a sheet pan covered with parchment paper.

- Bake for 20 minutes, or until the pepitas have puffed and browned.

Let pepitas cool.

- Preheat the oven to 200˚C (400˚F).

- Toss all ingredients in a bowl.

- Spread on a sheet pan in one layer.

- Roast for 20 minutes or until roasted and easily pierced with a fork.

Smear kohlrabi purée on platter.

Layer carrots on top of the puree.

Top with candied pepitas. Serve!

BOHEMIA SOIRﾃ右 P H O T O G R A P H Y

B Y

M A R I E L

H A N N A H

Photography MARIEL HANNAH / Event Planner & Coordinator OOH LA LOVE EVENTS / Floral Design WHITE FIG DESIGNS Rentals DISREGARDEN / Clothing JOHNNY WAS CLOTHING / Desserts & Food DE COUER / Dream Catcher EENK Paper goods MATINAE DESIGN STUDIO / Hair STEPHANIE RIVES / Make-up MAKE-UP BY JOS

STRAWBERRY FILLING

Yields enough filling for two large pies or 1 large pie and 2 dozen mini pies.

Halve recipe for a single deep dish pie or make the whole recipe and refrigerate the rest for up to a week so you can bake another!

. ½ cup of sugar . 1 tsp vanilla extract . 1 tbsp cornflower (cornstarch) bean paste (or ¼ -½ vanilla bean, scraped) . Lemon Zest (optional)

2 cups strawberries 2 tsps vanilla

1. Clean strawberries and cut off stems.

2. Place them in a pot and cook on medium-high until the strawberries have softened and the juice starts to boil.

3. Add sugar, vanilla and zest and cook on low until reduced.

Mix cornflower with 1-2 tablespoons of water and add to filling, stir.

4. Taste and adjust, if you started with tart berries you may need to add more before the filling cools.

5. Once the filling cools you may use it as is in mini pies/pie pockets. NOTE: (for a large pie double the recipe and throw in a handful of halved strawberries before filling the shell for a chunkier pie).

6. In the meantime make the pie dough! (recipe below).

7. Roll out pie dough to ½cm (¼inch) thickness, cut out hearts, use about 1 teaspoon of filling and place it in the centre of the heart.

8. With a small brush or your fingers brush a bit of water around the edges so the top piece will stick, gently lay the top piece down and press the edges down, guiding the filling to form a mound in the centre.

Use a fork to make the impressions around the edges.

9. Place on a parchment lined sheet tray, brush with egg wash* and sprinkle with sugar.

10. Bake at 190˚C (375˚F) for 8-10 minutes or until golden brown. Enjoy!

PIE DOUGH

170g (6oz) butter

⅓ cup

. 3 cups flour . 1 tsp salt . 1 tbsp sugar shortening . ½ cup cold water

Yield: 2 x 25cm (10inch) crusts or enough for 2 dozen medium heart shaped pies 1. Start with cold butter and cut the butter into small cubes.

2. Add the butter, flour salt, and sugar into a food processor and pulse 4-5 times.

3. Add the chilled pieces of shortening and pulse until it resembles cornmeal with the largest butter chunks being pea sized.

4. Slowly add the cold water until dough starts to come together and forms a ball, but do not over mix. Immediately divide in half and press down to make two “disks”, wrap in plastic wrap and chill in the fridge for 20 minutes before rolling out to use. *Egg wash: 1 egg with 2 tbsps (1oz) of water whisked until blended.

STRAWBERRY HEART PIES R E C I P E

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HARNESSING DREAMs P H O T O G R A P H Y w o r d s

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Surfing doesn't start when you hit the water. For a surfer, the anticipation and escapism begins days or even weeks out, before you have the time off or the trip planned.

Scanning weather and swell maps to see what swells will be hitting your destination.

Be it your local break or the some far fetched reef, the anticipation is the same. I often wonder how those waves are now, hundreds of miles away, spinning out from a distant storm. They form and begin their journey. It is up to me to put myself in their way and welcome them to the shore. That is why surfing is such an escape. Driving to idyllic coastal locations, you are away from it all. As you enter the water you are thinking only about one thing, how to put yourself the perfect position for the wave of the day. It is hard to think about work or relationship stress when you have that focus. Every stroke, duck-dive and direction change working up to the moment when you see that wave in its last moments storming to shore, growing steeper and faster. That last five seconds is the best feeling in the world, as you know you are in the right spot, it is now yours to lose. The effort comes on strong now to match the energy of the wave and to allow it to take you. Riding the wave, you are in another world, harnessing the raw power of the ocean. Whether you're a learner or a professional, the feeling of stoke from your best ride is an addiction. You experience something that you never have before. No ride is ever the same and that is that what keeps you going back as often as you can in the cold, wind, or rain. Surfing satisfies that human thirst for new experience, and thankfully the ocean and her many moods can always provide.

"I could not help concluding this man had the most supreme pleasure while he was driven so fast and so smoothly by the sea" Captain James Cook

xxxx

maree & co.

a beautiful collection of home-wares online

www.mareeandco.co.nz xxxx

COLONIAL WHITE P H O T O G R A P H Y

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For this city loving duo it took a bit of compromise before they settled on the Auckland's North Shore. Northcote Point with it's close proximity to the city offered Kelly & Derek Wilson the best of both worlds; a quiet surburban neighbourhood in which to bring up their two children Jake and Mackenzie, whilst being only five minutes from the lively urban hustle of Ponsonby Road.

Whilst the topic of moving comes up in conversation every so often, they simply haven't found anywhere that compares to their villa which was one of first places built on the Point in 1905.

What do you love about your neighbourhood?

There’s a real community ethos on The Point with events like Families in the Park, wine tasting at Point Wines, street Christmas parties and progressive dinners going on all the time. There are plenty of families around so the kids can walk between each other’s homes and together to the local school.

It reminds me a bit of when I was growing up – all the neighbourhood kids playing until they are called home for bed, go-carting down the street, that kind of thing… It’s nearly impossible to walk or drive around the area without getting a wave or hello from someone you know. There are also great local restaurants, bars and a boutique movie theatre all within walking distance.

What's your favourite room in the house?

The formal lounge. This is the one room mostly in its original condition with the pressed metal ceiling, french doors and decorative matai fire surround and floor boards.

It is on the cooler side of the house but it’s warm and cosy with the gas fire. For a formal lounge, it gets plenty of use; every night in fact. Next would be the kitchen and dining area – where every day family living occurs. The kitchen is only a couple of years old, very well planned with lots of features I love – central island, plate rack, huge drawers, pull out pantry, and a lot of storage and work space.

What changes have you made to the house?

Nearly everything! The original house consisted of four primary rooms. Over the years previous owners have added on but we did a big job seven years ago, putting on a second level with three bedrooms and a bathroom. We then changed most of the downstairs layout, extending in area too, creating a large open plan living area with a view over Shoal Bay, putting in a front door entrance from the road and adding on outdoor living and decked areas.

Any styling tips you can share with us?

I would have to describe my style as transitional. I tend to mix the old with the new, which just happens naturally by purchasing things I simply like. Maybe some people would call that confused? I like to keep the basics reasonably neutral – walls, flooring, bigger furniture items etc, then add in colour, using fabric (my weakness and passion – you should see my linen cupboard!) and accessories to bring a room alive. These things can easily be altered and updated to suit your mood or change in taste. Most of all, buy what you like, not what you think is en vogue, you’ll be happier for doing that.

What are your favourite localrestaurants or shops?

Stafford Road Wine Bar. And Crave in Birkenhead – lovely homewares and gifts. Oh, and lets not forget Junk & Disorderly; a second hand treasure trove of goodies... many of which have found a home with us.

See over the page for Kelly's favourite sweet treat when entertaining guests...

kelly's lemon slice PASTRY 2 cups flour ½ cup icing sugar 150g cold butter TOPPING 3 eggs 1 ½ cups caster sugar ⅓ – ½ cup lemon juice ¼ cup self-raising flour For a thicker layer of the topping, I sometimes do another half of the quantities or even double!

Preheat oven to 160˚C (320˚F). To make the pastry place all ingredients in the food processor and run machine until it starts to combine and form into a breadcrumb like texture.

Press into a greased & paper lined 25cm (10inch) baking tin with the back of a spoon. Bake for 20 minutes until golden.

While this is baking, throw all topping ingredients in to the same processor (I don’t even bother to clean it out first). Take the base out when ready and pour the topping on whilst it is still hot. Bake for another 20 minutes until it has set. I usually turn off the oven at this stage. Leave the slice in with the door ajar until the oven is completely cool, just to make sure it sets well. Stand the slice until cool, dust with icing sugar and slice it up. Yummy to eat when still warm!

Greece P H O T O G R A P H Y

B Y

K A T E

H O L S T E I N

Greece is the sort of place that makes you feel alive. There's a quiet energy that's undeniable and it has the ability to change your life. There's a beauty that defies belief with surreal vistas that seem too good to be true. It's a haven to which we all dream of escaping to. It's the sort of place that's familiar yet mystical and exotic all at once. The centuries old crumbling structures are the stuff of childhood studies but in person the spiritual nature of the place is something you realise you can never learn from a book. Away from the lively cities the lesser known islands offer you a quiet escape, a place where time stands still.

Sunshine, warmth, delicious food and friendly locals – what's not to love?

VAN + MARTE P H O T O G R A P H Y

B Y

N I R A V

P A T E L

Meet Van and Marte, the hippest couple in California. These wave-riding, hawk-watching, musicians have given us a little glimpse into their day-to-day that will, no doubt, make you want to suit up in your coziest digs and discover the cool in your own city.

How did the two of you meet?

We met in Oslo, Norway, where I’m from. Van was on tour with his band, I was at the show, and we got to talking. Two weeks later we met up in Madrid and the rest is history, as they say.

What kinds of things do you guys do together?

We're both musicians and we play a lot of music together. I play in Van's band, Waters, he plays in my band, Elskling, and when we're not playing together we listen to and talk about music pretty much constantly. We started surfing a few months ago and also like to go camping together. We just went on an overnight trip to Steep Ravine, a gorgeous camp site on a bluff just south of Stinson Beach. It was incredible.

Can you tell us about where you live?

We live on Potrero Hill in San Francisco, and the best thing about the neighborhood is the views! From the roof of our building we have a panoramic view of the city. We can see everything from Twin Peaks to the Golden Gate Bridge. There are hummingbirds in our garden and a pair of hawks patrolling the area. Sometimes the crows will try to scare off the hawks. I love that we can see some wildlife in the thick of the city. On the weekends we like to meet up with friends for dinners and to go to shows, and we go surfing as often as we can. We usually drive down to Lindamar in Pacifica, which is a very beginner friendly beach. Our best Sundays go like this: surfing in Pacifica, then to brunch in bar Tartine on Valencia street – we're addicted to that restaurant.

What was the motivation behind the shoot?

My friend Nirav was building his portfolio, and asked us if we wanted to come along for an overnight trip in a gorgeous place on the coast up in Humboldt county. He rented a beautiful little cottage. It was freezing outside and I was shaking during the whole outdoors shoot. We lit a fire and drank red wine in the night, it was very cozy.

paris in A DAY P H O T O G R A P H Y w o r d s

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We've all got a story about Paris, and more importantly a special memory. Mine isn't about my first visit there, or my second. It's from the third visit when I surprised my now husband with a day trip from London, just a few short weeks into dating. I had him meet me at Waterloo Station with passport in hand and led him to the Eurostar terminal to begin our mini adventure. Being from New Zealand, 'hopping' over to Europe for a day was such a novelty, one that you couldn't wait to boast about to your untravelled friends back home since it sounded so exotic and exciting.

You grow up with a pre-conceived concept of Paris; its impressive beauty around every corner, the iconic Metro signs, the winding shores of the Seine, the treasure chest of galleries and historical buildings... and rarely does it disappoint. No matter the season, there is always something mesmerising about this city of love.

There is a tangible energy in the air, but not of the frenzied kind as in other bustling cities, it's more of an understated current that runs through the cobblestoned streets. We did little more than sit at sidewalk cafes, ponder the world, watch the throng of people pass by and taking in the wildly enticing scents from the delicious culinary offerings all around us. That's the beauty of this city; you don't need to do much more than simply be there. And given that I was there with my favourite person soaking up it's magic, it will always have a special place in my heart.

gingerbread molasses

COOKIE SANDWICHES

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½ tsp sea salt 1 tsp ginger 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground clove 1 cup almond flour ½ cup tapioca starch ½ cup oat flour ½ tsp baking soda ½ tsp baking powder 1 egg 1 tsp vanilla ½ cup maple syrup ¼ cup molasses ¾ cup butternut squash puree

Preheat oven to 175˚C (350˚F) and line 2 baking sheets with baking paper.

In a large bowl mix all dry ingredients.

In a medium bowl mix all wet ingredients.

Mix wet into dry.

Drop teaspoon size spoonfuls of batter onto baking paper and bake for 18 minutes.

Cookies are malleable so fill sandwich with your favourite frosting. We used a vegan cream cheese frosting.

AMALFI COAST, italy P H O T O G R A P H Y w o r d s

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Some of the best things in life lay at the end of the most precarious roads. The Amalfi Coast is most certainly one of them. The road that leads in to the Amalfi coast is an adventure in itself, cutting along the edges of green mountains, and flirting with disaster. Terraced slopes loaded with olive and lemon trees plummet down to the sparkling Mediterranean, with pastel villages holding on tight to it’s ledges. One by one, little market stands whir by, decked with strands of red chilies, bottles of limoncello. They are perfectly timed bursts of color in the serene palate of the landscape. The view is staggering up there above it all, and even after seeing it and telling the stories, it’s difficult to believe that those views actually exist.

But the drive isn’t the end of it! When the car is finally parked and the doors open, a fresh gust of lemony air rushes in and beckons to the sea.

There’s nothing left, then, than to take to the little ribbons of stone steps that lead down, eventually, to the sea. Step by step, they wander down passed homes adorned with bougainvillea, hibiscuses and jasmine. They continue, steeply and inconsistently next to little shops sell linens, limoncello and ceramics. Eventually, the steps end, and there, tucked between the sea and the mountains, lies the bright crescent of the coast. All of those hanging chiliesis and fig trees, terraced gardens and whitewashed buildings were just a procession for this. As perfect as that coast is, the whole bit about getting there was even better. But that’s how it always is with precarious journeys to good things, isn’t it?

PRECIOUS MOMENTS P H O T O G R A P H Y

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Spring Citrus P H O T O G R A P H Y F l o r a l s

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t u t o r i a l

J E N N A b y

B E C H T H O L T

E m b l e m

F l o w e r s

Follow this simple step-by-step and wow guests at your next dinner party with this stunning fresh citrus arrangement.

what you'll need Urn or Bowl Floral shears 6 stems of garden rose 10 stems of ranunculus in various colours 10 stems of spray rose 6 sprigs of kumquats or seasonal berries/fruit 6 stems of seeded eucalyptus leaves Floral pin frog or chicken wire shaped into a ball Floral adhesive tape to secure the pin frog to the centre of the bowl

step 1 Build a base using sprigs of kumquats or seeded eucalyptus leaves. Use 3 sprigs to form a triangle and cut them at the length where they will rest at around the same height as the edge of your bowl. Form a cuff around the entire bowl. Insert a heavier sprig at the centre of the bowl. Start building out the arrangement with longer pieces of greens by forming other triangles.

step 2 Position the large garden roses as your points of focus where they can be clearly seen within the arrangement. Cut the stems at different lengths where some stems come forward and some stems recede.

step 3 Position some shorter stems of spray roses behind the garden roses. Fill in the rest of the arrangement using ranunculus and spray roses and build up the center. Work on both sides of the arrangement. Leave space in between each bloom to allow the flowers room to "breathe".

step 4 To finish, add the more delicate and wispy elements to give the arrangement a greater sense of natural movement. Use ranunculus or vines that look like they're reaching out towards the sunlight or spilling out of the bowl.

DUBROVNIK, CROATIA P H O T O G R A P H Y

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I've often heard it said that once a person leaves familiarity and plans an adventure abroad it only makes them thirsty for more. Once you have the taste of travel in your veins it stays forever. Forever is a long time to daydream about past adventures and future ones. Personally, travelling around Europe for three years made my thirst so great that I connect more with the European way of life than I do with the American way.

The Dalmatian coast is just one example of how Europe can captivate you. A warm breath of salty, seascape air surrounds the intimate, walled city. Walking around in the hot, humid air encourages ice cream, chilled drinks and finding a shady place to sit and watch the locals stroll by.

One of my favourite memories was walking next to my husband within the city walls, exploring and walking down the uneven streets where locals could be found.

This is the kind of place where you hope to get lost.

NE X T IS S U E OU T IN JU LY w w w . m a gn olia rou ge.com