AP R > 1 1 # 1 2 9 B R I S B A N E
motivated australian people Fin d joy in sim p li ci t y.
we are the world we imagine.
map magazine – proudly carbon neutral since 2006.
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april THE eat ISSUE
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cover Michelberger Hotel, Berlin www.michelbergerhotel.com
success 20 local dreamer
Daniel Lewis 34 national dreamer Maggie Beer 42 international dreamer Paul Bennett
“ What you think, you create.” – DANIEL LEWIS ON WISDOM
village 04 think 06 direction
Canyon Crosby 08 global report Epicure 10 rolemodels Rudi Herget Kristina Georges 12 neighbourhood 14 search 18 pavement
contents T H E E AT I S S U E a p r i l 11
20
[encouraging dreaming]
media architects managing editor carl lindgren business manager wendy schipper editor mikki brammer editorial assistant libby davis copy editor matthew brady art director lila theodoros studio manager meg o’keeffe web/graphic designers nick bligh, sarah hyne, kate stower photographer libby davis senior account managers chrisanthi demos, sonia constantin account manager leonie ruegg financial controller kathryn lindgren admin assistant melinda halloran web developers morgan daly, dino latoga contributors frances frangenheim, eric lindgren intern sarah bristow map babies jasper york, mia, milo day, mollie, oscar map sponsor kids modester, narboth map foster animals maxwell the rhino, migaloo the whale, sinya the elephant
34 “ Be optimistic.” – PAUL BENNETT ON PERSPECTIVE
fashion / health / beauty 22 street 23 raw 24 cloth Albert Chu 30 grooming Victoria Tsai design / gourmet 36 home 38 space 44 pantry 45 place 48 food news music / arts / film 50 prelude
“ Share your table not only with your friends and family, but with those in need.” – MAGGIE BEER ON FOOD
42
Hayden Spencer 52 mood 52 book 54 gallery 56 live Lucy Guerin 57 face 58 ticket 59 stimulator Sarah Neal 60 stimulus
travel
62 travellers map Villa Sumaya, Guatemala
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2000–2011 map magazine proudly sponsors Modester & Narboth from Zimbabwe map magazine is owned, produced and printed in Brisbane, Australia. map magazine is published lovingly by map creative. map magazine pty ltd ABN: 98 088 035 045. ISSN 1443-5772 postal address 5 Morse Street, Newstead, Q, 4006 enquiries 07 3251 4900 subscribe $33 for 12 issues. Tel 07 3251 4900 Contents of map magazine are subject to copyright. Reproduction in whole or in part without written permission of the publisher is prohibited. The publication of editorial does not necessarily constitute an endorsement of views or opinions expressed. The publisher does not accept responsibility for statements made by advertisers. map magazine welcomes editorial contributions. They should be sent by email to editorial@mapmagazine.com.au. Please list all relevant contacts, photo credits, etc.
managing editor’s note Welcome to map magazine’s 129th issue. Over the weekend I was watching a documentary on the Hubble Space Telescope. The images that the Hubble Space Telescope has beamed back to Earth are nothing short of extraordinary! Seeing the images of the universe makes you realise the vast enormity of space, yet at the same time the absolute sheer beauty and miracle of Earth’s unique place in this collection of volatile gaseous creations. Like the universe, Planet Earth’s immense beauty is shared with a volatility that can be incredibly destructive. Over the past two months I have been astonished and saddened by the natural disasters taking place all over the world. Many communities have been totally wiped out, while others cling to the hope of rebuilding and starting again. Whilst the events may have passed, the rebuilding will take years. In times like these it is important to maintain a healthy sense of support and hope. The great thing about the internet is that it is now easier than ever to jump online and help assist those in need with a small donation. Small amounts by many make for a great contribution! Whilst the planet continues to readjust itself, I continue to take enormous inspiration from her beauty. When I get the chance, I love to escape to the ocean to surf. For me, surfing is a way to reconnect with the incredible beauty of Planet Earth. At the same time, it is a humbling experience, as you get to interact with the force of the ocean and its immense power. Every wave offers a thrilling ride or a potential thrashing depending on your skill level. It is common among surfers to refer to the ocean as their temple, and it is a feeling I can definitely connect with. When I am sitting on my surfboard at sunrise, surrounded by silence, I am constantly reminded that the Earth nurtures and nourishes us and it is vital that we do the same to her. I hope you enjoy the words of our dreamers. Remember to dream ...
Carl Lindgren:)
Managing Editor carl@mapmagazine.com.au
“Anyone who doesn’t take truth seriously in small matters cannot be trusted in large ones either.” – Albert Einstein
look out for the next issue of map magazine THE DESIGN ISSUE
out may 6th
map magazine aims to foster a culture of confidence, spirit & individuality in people to help them embrace a mindset where they can be positive about the future.
village
think
LEARN “Live as if you were to die tomorrow. Learn as if you were to live forever.” MA HATMA GANDHI
“When the student is ready, the master appears.” BUDDHIST
editor’s memo
Food and community are two things that go hand-in-hand in almost every culture throughout the world. It’s hard not to share a meal with someone, be it a loved one, a gathering of friends, or a group of people you’ve just met, and not come away from the experience having learned something. There’s a certain joy that comes from preparing and sharing food, and it’s a joy that the dreamers in our April Eat issue have captured with aplomb. This month we are fortunate to feature the stories of three inspiring people: Daniel Lewis, owner of Pearl Cafe, Australian culinary icon Maggie Beer, and Paul Bennett – Chief Creative Officer of IDEO, who is helping to solve the conundrum of better connecting food production and consumption. For each of these individuals, food provides the common thread that brings communities together. Enjoy the read! Mikki Brammer, Editor mikki@mapmagazine.com.au
ark
PROVERB
Carbon Zero kickstarter
Drumming up support to kickstart a good idea comes from passion, community engagement and preservation. For Alex Steffen’s Kickstarter project ‘Carbon Zero: A Short Tour of Your City’s Future’, his global fundraising effort will help to fund a new book, aimed at explaining carbon neutrality. With the goal to raise more than $10,000 by April 14, Alex’s project will endeavour to shed light on climate change and greenhouse gas sources through clear illustrations and fuss-free language. @ www.alexsteffen.com
INVITES YOU TO ... BABIES From a tiny fist uncurling, to a spontaneous grin lighting up a tiny face – babies have a captivating manner of capturing hearts and invoking smiles. Following four babies from different corners of the world, French director Thomas Balmés invites his audience on a culturally eye-opening journey. In Babies, the four subjects – although small in stature and with a limited vocabulary – cover an impressive amount of ground, as they assert their budding personalities. Peering into the day-today lives of Ponijao in Namibia, Bayar in Mongolia, Mari in Japan and Hattie in the USA, the documentary follows
retrodreamer rachel carson
the babies from their first cry, to their first steps. For your chance to win a double pass to map magazine’s exclusive screening at Dendy Portside Cinemas on Wednesday April 20 at 6:30 pm, visit www.mapmagazine.com.au and follow the win links. 111 lucky entrants will receive a double pass to this special screening. Winners will be notified by email. Good luck!
Ecological pioneer Rachel Carson campaigned tirelessly against the degradation of the natural world. As both an author and a biologist, she dreamed of sparking increased global environmental awareness. An avid campaigner against the use of pesticides, her work Silent Spring spurred on amendments to the American National Pesticide Policy, as well as educating thousands on the dangers of chemical pollutants.
“Those who dwell among the beauties and mysteries of the Earth are never alone.”
win at ... www.mapmagazine.com.au 01 Win one of 10 double passes to a screening of The Met’s Le Comte Ory 02 Win one of 10 double passes to a special performance of QTC’s An Oak Tree 03 Win one of 10 double passes to the adventure comedy Paul 04 map magazine
T H E E A T I S S U E AP R I L 1 1
04 Win one of 10 double passes to see Russell Brand in Arthur 05 Win one of 10 double passes to see Helen Mirren in Brighton Rock 06 Win one of 10 double passes to see French comedy Potiche check out the latest news at streeteditors.com
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How might we better connect food production with food consumption?
Join the global OpenIDEO community and help us close the gap between food production and food consumption to create more sustainable, happy and healthy communities - for Queensland and the world. You are invited to a place where people design better, together for social good. It’s an online platform for creative thinkers.
Be part of the Queensland OpenIDEO Challenge, contribute your creativity online from March 22nd or in person at the IDEAS Festival 19-21 May 2011. www.openideo.com www.ideasfestival.com.au
village
direction
GLOBAL DREAMER
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canyon crosby Founder L andmarks & Lions w w w.landmarksandlions.com
Canyon Crosby creates beautiful handmade accessories for technological appendages with his brand Landmarks and Lions. age 33. born Orlando, Florida, USA. thing that made the world sit up and take notice of you My lust for life. describe yourself in ten words
Creative, ambitious, unique, daring, demanding (especially of myself), serious/carefree, energetic, kind, calm. gets you out of bed in the morning
char ac ter
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My two Yorkshire Terriers, at 6:00 am.
dwelling
last thing that made you smile
The trouble with creating something like a hotel from scratch is how to settle upon just one idea for the space. The solution – create one hotel with a number of accommodation options. The Michelberger Hotel in Berlin is a unique space that offers visitors a glimpse into Berlin’s famed creative persona. For quiet the book-lover, ‘The clever one’ room brims with a library of books and a bathtub by the window in which to read the stories. For the decadent traveller, ‘The golden one’ is complete with a fireplace and opulent golden bed. By night, guests congregate in the downstairs bar to discuss the hidden treasures discovered within their rooms. @ www.michelbergerhotel.com
The sound of my fiancee’s voice, because it’s beautiful to listen to. most beautiful thing you’ve ever seen
A golden sunset over Tuscan hills while indulging in a bottle of red wine. idea of complete happiness Swimming in the ocean and lounging under the sun. I could never get enough of the sound of small waves rushing onto the pebbled shore. makes you different I thrive on ingenuity and look to push the envelope a bit further. It keeps me sharp and helps me to dig a little deeper into the meaning of things. scares you A life without meaning. environmental beliefs Be kind to our planet, and all who inhabit it. I believe in an old Native American saying: ‘When we show our respect for other living things, they respond with respect for us.’ tell me about design Design is fundamental because it makes life fun and interesting. biggest inspiration People and places. I love travelling and experiencing the unknown. words of wisdom Take pride in the things you do. It will bring you satisfaction in life.
wine
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topography For many, a home’s decor is not complete without a stocked cellar or an imposing rack of wine. While some wine bottles must be cobbled together onto shelves and into cellars to create an intriguing display, designer Rob Schellenberg has created a wine bottle that, alone, is a work of art. Inspiration for the design of the range of wine bottles came from one of the world’s most influential wine producers, Italy. Each label has a striking topographical map of the region where the wine was produced, and a numeric logo associated with the area’s location and longitude. @ www.robschellenberg.com sensitive
light
tea
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rustic
Many teapots these days are streamlined, smooth specimens that are also easily mass-produced. Challenging that aesthetic, Louie Rigano’s Teapot and Cup is created by more rustic means. Wheelthrown, unglazed and rough, the ceramic body is easily capable of becoming well-seasoned after repeated use, which is a prized quality found in old teapots. The wooden fixtures are able to develop a richly aged surface and patina after repeated use. The lids, which also serve as teacups, and the handles are made from oak, creating a unique aesthetic that will make the tea-drinking experience that little more interesting. @ www.louierigano.com 06 map magazine
T H E E A T I S S U E AP R I L 1 1
be the change you want to see in the world
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The land of dreams is both a precious and private place, where overactive minds can rest, and thoughts are left to roam. Ecal (the University of Art and Design Lausanne) graduate Vanessa Hordies captures the restorative nature of sleep, alongside the valuable nature of time, with an imaginative and subtle lamp design. Designed to accompany sleepers as they drift into sleep, Vanessa’s Night Night lamp acts as both an environmentally friendly light source and a classic hourglass. Sand gently drowns the lamp’s light over a span of 15 minutes – the average time it takes for someone to fall asleep, before switching itself off, leaving the sleeper to greet another night of dreams. @ www.vanessahordies.com
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epicure Photography by Felix de Voss
global report
a
glimpse into the hidden potential of epicurean locales
WHAT HAPPENS WHEN RESTAURANT New York City, USA www.whathappenswhennyc.com
08 map magazine
T H E E A T I S S U E AP R I L 1 1
map magazine supports modester and narboth
When sitting in an austere restaurant, the wait between ordering a meal and the moment when the plate is finally placed in front of you can seem like an eternity – especially when you are starving. As you wait for the meal, you can’t help but wonder what the experience would have been like if the owners had taken some time to create an environment that would stimulate all of the senses. When spending the same amount of time waiting for a meal in the What Happens When restaurant, you will be so preoccupied with the sights, sounds and design of the restaurant that it will feel as though only a few brief moments have passed before receiving your meal. What Happens When is the result of a brainstorming session where a group of creatives asked themselves: “What would happen when we created the restaurant we have always wanted to create?” What they created was a place where food, design and sound come together to create a delicious temporary art installation. Every month for nine months, one chef, two designers, a photographer and a composer reflect upon what has been inspiring them and ask the question: “What would happen when …” After this process, a new theme for the restaurant is selected and the restaurant’s interior, menu and soundscape are given a complete facelift.
village
rolemodels
“ Inspiration needs to come from within.“
“ The sun will shine again.“
rudi herget
kristina georges
Head Brewer/International Hotel Microbrewery What is your profession? As head brewer, I am responsible for the
Fishmonger/Samies Girl What is your profession? I am managing director of Samies Girl and
development of the International Hotel’s boutique brews – Irish Red, Indian Chief, Noble Pils, Belgian Gold and our super-strength Geronimo. It is also most important that I maintain a cost-efficient operation, with very high-quality control of our beers to provide our customers with the very best. What training or qualifications do you need to fill this role? I served an apprenticeship for three years with technical schooling in brewing and malting at brewing college in Cologne – and later at the Munich Brewing Institute in Germany – followed by wide experience in various countries throughout Europe and the Pacific. What are the key skills and responsibilities of the role? Experience is the best teacher and is necessary to oversee sourcing, selecting and purchasing the very best raw materials available in Australia. Staying in touch with other brewers via the Institute of Brewing is also helpful. Stock control is also vital so that our customers are not left high and dry in a pub with no beer! How did you get involved in your profession? There were thousands of breweries in West Germany during my early years and brewing was a very popular trade with young men. I also viewed brewing as an opportunity to travel. Could you break into the industry in other ways? Here in Australia, it is usually via a university degree in food technology. After this, it’s possible to branch into the brewing industry via the brewing college in Ballarat or even in Europe. There are huge breweries in our capitals and also many boutique and microbreweries throughout Australia. What do you hope to achieve within your industry? Providing our customers with products that they can enjoy and share with friends, and receiving their feedback is most pleasing. Are you in the industry for the long term? I have been involved in the industry for 51 years – is that long term? You decide! What advice would you give someone looking to emulate your success? Work hard; success does not come overnight. Gaining wide experience is most important. Young people should travel and visit breweries of all sizes, and sample the enormously wide variety of brews available – in moderation, of course. Did you always think you would be in this role? After working in large breweries, I always hoped I would finally be able to produce beers where I had developed the recipe and to be involved until the finished product. What was your first paid job? I have always worked in the brewing industry. I began my career at age 15 in the Degraa Brewery in Aachen, in the then-West Germany. What would you love to do if you weren’t in this role? I would not want to be in any other role. I have always loved my job as a brewer. What inspires you? A nice, fresh beer. It is my role to provide this to our customers. Who is your rolemodel? I have not found one yet, but I’m still looking. What are your words of wisdom? The sun will shine again. Although we may go through personal troubles or widespread disasters as we have had throughout this year, if we keep striving to overcome our difficulties and pull together, we will be able to bask in the sunshine again.
Samies Takeaway (dedicated to Devine Construction), philanthropist, turtle activist and author. What training or qualifications do you need to fill this role? I learnt on the job by working all sorts of roles in the seafood business. I have a strong entrepreneurial spirit and seafood is in my blood. My current qualifications include Fish Naming Scheme and Food Safety Supervisor Certificate. What are the key skills and responsibilities of the role? My role involves managing staff, growing the different areas of my business, and bringing my vision into reality. I am also dedicated to building awareness with kids about turtles and environmental issues. How did you get involved in your profession? From the age of 13, I started selling seafood with my two younger sisters and brother on the weekends. The business later expanded into wholesale, with seven of our family members as partners in the family business (Sam’s Seafood). In 2005, I bought the retail business and called it Samies Girl. Could you break into the industry in other ways? Yes, if you are passionate about seafood. You will need a good business head and a solid understanding of seafood sustainability. What do you hope to achieve within your industry? I would love to bring the wild caught and farmed produce markets together, to promote sustainability. I believe that as we take from the sea, we need to give back. This belief is what has inspired my Save Our Sea Turtles initiative, through educating our customers about recycling by using environmental cooler bags. Proceeds from the sale of these bags have resulted in 667 Queensland primary schools receiving a ‘One In A Thousand’ marine turtle education kit and my book Angels Do Swim. Are you in the industry for the long term? Yes. I am planning to open Psari@Samies in the near future – a gourmet bistro/takeaway for quality cooked seafood. My goals are to be unique and to make a difference for the future as a seafood monger. What advice would you give someone looking to emulate your success? Sell Australian seafood! Think positively, even when the going gets tough. I have built my success from what makes me thrive everyday when I wake up – family tradition and showing gratitude. Did you always think you would be in this role? Yes, my vision has always been strong. I know how fortunate I have been to be part of a great family business and to look after my four children with my husband, Harry. What was your first paid job? My first paid job was here from the age of 15. What would you love to do if you weren’t in this role? To work in real estate. Finding a new home for someone is like a new beginning in their life. What inspires you? My four children inspire me. Inspiration needs to come from within, and they give me strength. The small things they do remind me what life is all about – compassion and accepting change. Who is your rolemodel? Barack Obama inspires me by showing it is possible to defeat overwhelming odds and make a difference in the world. What are your words of wisdom? Passion is from the heart not from the hole in your pocket.
10 map magazine
T H E E A T I S S U E AP R I L 1 1
map magazine supports the david sheldrick wildlife trust
Slippery, cerebral, mesmerizing.
Starring:
HAYDEN SPENCER Featuring a different guest actor every night
78 Montague Rd, South Brisbane
Brought to you in association with map magazine.
CALL 136 246 to book
queenslandtheatre.com.au
28 April – 14 May Bille Brown Studio (opposite Go Between Bridge)
Tickets only $28–35
FOLLOW the play
facebook.com/qldtheatreco twitter.com/qldtheatreco
village
neighbourhood
VILL AGE voices
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willow humphreys Consulting Barista Press FAVOURITE ... WORD Aroha – a Maori term that
can be translated as unconditional love. SOUND My two-year-old niece’s voice. PL ACE The couch at mum’s. PASSION My family. THING My antique handbag collection. FOOD Pho at Trang’s in West End. SMELL Fresh espresso. TIME OF DAY Dusk. BOOK The Time Traveler’s Wife by Audrey Niffenegger.
my family, fresh espresso ...
easy
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living
There are many blessings to living in a sun-kissed city as we do, not least of which is the fact that we can usually spend time outdoors all year round. Even though the evenings are becoming cooler and we might be reaching for a light longsleeved jumper, it’s also the perfect time to enjoy an outdoor barbecue or dinner party without being drenched in sweat. If you’re lucky enough to have an outdoor space, be it a deck or backyard, consider it as an extra room for your house in which you can add your personal design touch. Cosh Living in Fortitude Valley features some of the most covetable brands in outdoor furniture that will have your neighbours looking over the fence in envy. @ www.coshliving.com.au
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They say what goes around comes around, especially when it comes to style. This sartorial secret is not new to lovers of vintage, who know the joy of owning something that comes with history. The latest addition to Brisbane’s world of vintage is a new store dedicated to pre-loved attire for both guys and girls. Sunday Social is tucked away deep within the secretive Winn Lane. Sequin shifts share quarters with fur jackets and Hawaiian shirts, while costume jewellery (both old and new) adorns the shelves. Growing from a popular Valley Markets stall to a fully furnished storefront, ‘Sunday Social’ is a place that celebrates all things vintage and quirky.
breakfast with my kids ...
faithful
indian
julian mero Restaur ateur The Groove Tr ain w w w.groovetrain.com.au FAVOURITE ... WORD Yes dear. SOUND My kids laughing. PL ACE Home. PASSION Our business. THING My family. FOOD Homemade chicken
schnitzel, mashed potatoes and peas. SMELL Freshly cut grass. TIME OF DAY Breakfast with my kids and calm time with my wife. BOOK Long Walk to Freedom by Nelson Mandela.
12 map magazine
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vivacious
mexican
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When a tempestuous hunger strikes, a calm and well-mannered person can quickly come unravelled as they search for a quick meal that will not only satiate their appetite, but also offer some nutritional value. Much to the angst of health-conscious diners, fast food has traditionally been lacking in nutritious options. But one of the most recent additions to the Fortitude Valley bill of take-away restaurants is Guzman Y Gomez. The Mexican fast-food restaurant has a menu brimming with dishes offering vegetables, salad and tender meats all wrapped in corn tortillas or layered atop a pile of crisp corn chips. @ www.guzmanygomez.com map magazine supports greenpeace
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When it comes to Indian food, Brisbane’s denizens are rather discerning, so it’s comforting to know that our city is graced with several authentic purveyors of the Sub-Continent’s cuisine. Authentic Indian restaurant Gandhi Curry House at South Bank has not only graced the riverside mecca for almost ten years, but it’s also home to a professional chef who previously worked as the head chef at the awarded Indian restaurant in The Hilton, India. Known for its famous goat curry, Gandhi has earned itself a faithful flock of acolytes over the years. @ www.visitsouthbank.com.au
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swine
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As a young child, being called a ‘little piggy’ generally meant that you were being somewhat greedy. But the creators of the Piggy moneyboxes are trying to encourage children to think of others. Piggy is a mother and baby set of moneyboxes that sit side by side. The mother Piggy is for the child’s savings, while the funds collected in the baby Piggy are to be given to charity when the moneybox is full. By teaching children lessons of gratitude and encouraging them to think about giving to charity at a young age, this little Piggy hopes to inspire a new generation of philanthropists. @ www.goodlittlepiggy.com
discover://www.aroundtheworldin80recipes.com GREEN PAN FRYING PAN green-pan.com TEa
¨¨ loving
¯
Aside from Coca Cola, there is one beverage that has infiltrated almost every culture in the world – tea. Jasmine tea was first enjoyed in China, spicy chai is from India, and the British love a milky cup of English breakfast tea. A gentleman with a passion for all the worldly varieties of tea is Steven Smith from Steven Smith Teamaker. Each tea blend is handcrafted in small batches and tea savants can learn about the origins of all the ingredients in their cup by entering the tea’s batch number into a special search engine on the website. @ www.smithtea.com
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PERROTTS FLORISTS est. 1910
Delivering Easter Blooms
Celebrating 100 years
www.perrotts.com.au 07 3252 7877 QueensPlaza - Herston - New Farm MacArthur Central - Royal Brisbane Hospital
It’s possible at Shillington College A little over 12 months ago Alexis Waller was a dancer and a dance teacher. She knew she wanted to change career but still do something creative and, after doing her research, realised that graphic design was just the thing. Being in her late twenties, the idea of studying for another 3 years just wasn’t appealing. Fortunately, Alexis stumbled across a design college called Shillington and the rest, as they say, is history. At Shillington you are able to study intensively for 3 months; eating, sleeping and breathing graphic design for 40 hours a week, and, if you’re like Alexis and her classmates, still somehow able to find the time to bake brownies for everyone after class (we’re still trying to lose the weight here!).
Our objective has always been to ensure that our students graduate with an in-depth, practical knowledge of design theory and the Adobe Creative Suite. All of the student briefs are realistic and are completed within hours or days rather than weeks or months. The end result is a commercial portfolio of work that can easily compete alongside those of 2 or 3 year courses and the studio skills that allow for a smooth transition from the classroom to a real studio. Alexis was offered a 3 month internship at internationally renowned studio, Frost Design. This became a full-time position and is one that Alexis is still loving today! We asked Alexis what she thought was the most valuable aspect of the course. “It’s hard to name just one thing. The course really prepared me for the reality of the design world. The lecturers were all amazing and their experience in the industry was a valuable benefit. Knowing I had a solid portfolio and the ability to answer a brief within a deadline gave me confidence. I’m now working alongside some very awesome and talented designers and love seeing my own designs in print... the social aspect of the course was an added bonus!”
www.shillingtoncollege.com.au Sydney • Melbourne • Brisbane • London • Manchester • New York
Alexis is just one of the many students who come to Shillington with no previous design knowledge and have found full-time work in the industry soon after graduating. We’ve had nurses, miners, plumbers, djs, surfers, accountants, musicians... you name it. Aside from the full-time Certificate IV course, there is also a part-time option that can be studied two evenings a week over a year and a 16 week Masterclass — a course for practicing graphic designers wanting to expand their design skills and improve their portfolio. So, if you’re working in a job you don’t love every day, maybe now is the time to think about a change. For more information visit our website www.shillingtoncollege.com.au
dancer designer in 3 months
Alexis Waller Graphic Designer Frost Design
village
questioN :
pavement
WHAT IS THE WORLD YOU IMAGINE?
trudy dibley, 30
matt andersen, 23
marion prevot, 24
peter muir, 65
marina d’amico , 24
sales
TOWN PLANNER
communications
Retired
Fundraiser
LIVES: CARINDALE
LIVES: CHAPEL HILL
LIVES: FORTITUDE VALLEY
LIVES: MIDDLE PARK
LIVES: EAST BRISBANE
only a local would know … ?
only a local would know … ?
only a local would know … ?
only a local would know … ?
only a local would know … ?
That Fadi’s Hair has the best hairdressers in Brisbane.
My favourite delight on Earth is the taste of great coffee! I have come to the conclusion that cup coffee in West End serves the best cup of coffee. Trust me ... just try it! what gourmet item has
The Victory Hotel in the city is great for a drink.
That there are a lot of cosmopolitan areas in Brisbane. I like to visit New Farm, and the Vietnamese restaurants are great in Darra. what gourmet
About all the free exhibitions at the Brisbane Powerhouse and Live Spark on Sundays.
what gourmet item has caught your eye recently?
I’m really into any good teppanyaki cuisine at the moment. what is stimulating you at the moment?
I’m getting excited about my upcoming wedding. what issue needs immediate public attention? On a local level,
I think homelessness in Brisbane really needs to be addressed and discussed. what are your spiritual beliefs? Personally, when
it comes to spiritual beliefs, I believe it should be each to their own, and up to the individual. who is inspiring you and why?
My fiance constantly inspires me because of his strength and courage.
caught your eye recently? Gourmet pizza. what is stimulating you at the moment? Surfing in the
Caribbean in January next year. what issue needs immediate public attention? Sustainability and
new methods of alternativeenergy use – to give our children’s children a chance to enjoy this lush Earth in its fullest glory. what are your spiritual beliefs? I am a Catholic and I believe In God. who is inspiring you and why? Kelly Slater. After 10 world titles, he is still on tour and winning – and he doesn’t look like stopping.
what gourmet item has caught your eye recently?
I have just discovered Vegemite and I really like it. what is stimulating you at the moment? Beginning my life living in Australia. I moved here in August last year on a working-holiday visa and I plan on travelling around and exploring the country. what issue needs immediate public attention? I think we need
to address nuclear energy. what are your spiritual beliefs? That everybody
should treat each other equally and with respect. who is inspiring you and why? My sister inspires
me. She always seems to make the right decisions and always does the right thing.
item has caught your eye recently? Turkish food.
We just got back from visiting my son in Istanbul – the food there is delicious. what is stimulating you at the moment? We have
a new puppy. She is a cream labradoodle named Bonnie. what issue needs immediate public attention?
Government and tax issues. It’s definitely time for a change in both areas. what are your spiritual beliefs? I’m a Christian. who is inspiring you and why? My family, especially
my granddaughter as she plays state-level tennis and is very dedicated to it.
what gourmet item has caught your eye recently?
The Swiss cheese stand at the West End markets has the best cheese. what is stimulating you at the moment? Starting
a new life here in Australia. I have just officially moved here. what issue needs immediate public attention?
The Middle East. The conflict there is a big issue that can affect so many other countries around the world. what are your spiritual beliefs?
Respect yourself and your natural environment. who is inspiring you and why? My family always
inspires me. They are still a big part of my life, even though we are far apart right now.
where do you like to ... ? SHOP
SHOP
SHOP
SHOP
SHOP
DFO
G-Star
Myer
Indooroopilly
Paddington
EAT
EAT
EAT
EAT
EAT
Vroom Bistro
The Emporium
Fish and chips in West End
Darra
At home in Italy
DRINK
DRINK
DRINK
DRINK
DRINK
Zuri
Belgian Beer Cafe
The city
James Street
Belgian Beer Cafe
RELAX
RELAX
RELAX
RELAX
RELAX
By the pool
My pool
Roma Street Parklands
Byron Bay
At the beach
18 map magazine
T H E E A T I S S U E AP R I L 1 1
map celebrates 11 years of positive media
success
localdreamer
daniel
lewis
INTERVIEW By FRANCES FRANGENHEIM PHOTOGRAPHY By KATHRYN LINDGREN
For those who aren’t yet acquainted with Pearl Cafe at Woolloongabba’s Logan Road precinct, you’re in for a treat. From the rosemary plants flourishing in big pots outside, to the bowl of rosy red apples that greet you atop the bar inside, it’s a dreamy mix of styles and influences, floating somewhere between French country, industrial chic and Art Deco cosiness. The food is classic and seasonally fresh (think the ‘really French toast with fresh figs, guava ricotta and lemon syrup’ for a breakfast delight), the chefs and waiters are passionate about food and seamless with service, and the vibe is electric. It also helps that there’s someone with Daniel Lewis’ energy and passion steering the ship. Asked what he loves about what he does, Brisbane restaurateur Daniel Lewis notes: “Everything! Obviously the people, the food, the wine … I love most aspects about running a restaurant. And I love working for myself.” While his life is intimately linked with food these days, Daniel notes his foodie fascination doesn’t stem from a childhood dream. “I studied classical ballet from the age of five,” he says, a little bashfully. “So I envisaged that I would be a performer of some description.” His family on his father’s side is full of entertainers and dancers, so Daniel must have had performing in his blood. The food link came from his mum who is a great cook and owned a bistro for a short time when Daniel was young, “… so it obviously had an impact on me,” Daniel observes of her influence in retrospect. “As much as I try to deny it, maybe I always had an aching for this hospitality thing.” He gave up dancing in his teens and recalls his first job was in a music store. “But all I really wanted to do was work in the daggy cafe upstairs in the food court and be a waiter,” he laughs. “So it must have been an innate thing.” After school he briefly studied photography and fine art, and then turned his attention to working in cafes across Brisbane. It was the start of a long fascination with waitering, but Daniel admits he never saw hospitality as a career. “It was more a means to an end; I wasn’t creatively challenged”. His focus changed when he walked into the gunshop cafe at West End in 2005; that experience set him on his path to opening Pearl. “I was going to enrol at QUT to 20 map magazine
T H E E A T I S S U E AP R I L 1 1
subscribe to the map memo at themapmemo.com
do architecture and interior design,” Daniel recalls. “I wasn’t working at the time so I walked into the gunshop and asked them for some part-time work … I got the job. It was a wonderful place to work. It had everything I was looking for at the time that I hadn’t experienced since the early days – authentic service, not too pretentious, and it was all about food, service and fun.” Daniel launched his cafe in 2007. The vision for Pearl was clear in his mind. “I think I’d always wanted to open a community-minded cafe, something that you could have as your regular haunt for a morning coffee or a wine on the way home from work,” Daniel shares. “The vision was for a European-style community cafe. It has taken on a world of its own.” Pearl’s food philosophy is seasonal and producedriven, with a nod to European classics. “We source interesting local produce when we can. It’s a real focus for us,” Daniel says. Pearl was the first restaurant in the Logan Road precinct at Woolloongabba and sat alongside dusty antique stores and a handful of small businesses, including a charming violin store a few doors down. Daniel is no longer flying solo as the precinct has become known as a top-notch foodie haven, with the likes of The Crosstown Eating House, Bistrot Bistro and 1889 Enoteca contributing to the buzz. “Like I’m sure everybody else in Brisbane did, I appreciated the beauty of the street,” Daniel recalls of the Logan Road area in 2007 when he started out. “It was beautiful and completely untouched, and a bit gritty back then. I was attracted
localdreamer
success
lucaffe.com.au
1300 866 173
Lucaffe for your Easter beanny to that. I wanted to start in an area that wasn’t saturated.” So did Daniel consider it a brave move? “Well, some would have said a ‘stupid’ move,” he laughs. “My accountant definitely would have said stupid. But I did have faith in myself that I would be okay. And there was also an element of me that wanted to be a bit further away so I didn’t fall flat on my face in front of everyone.” Daniel’s fears went unfounded. Upon launching Pearl, word-ofmouth kicked in from day one and he’s never had cause for a marketing plan. “Yeah, it’s been pretty steady since it opened,” Daniel says as an understatement (Saturday mornings, in particular, are hectic). Asked his biggest challenge over the years, Daniel immediately recalls the fire that ripped through his apartment above Pearl in October 2009. “It was an electrical fire – I lost everything,” Daniel says. “Yeah, that was pretty devastating. And it damaged the restaurant downstairs so I couldn’t open Pearl for two months.” Despite the rebuild being one of the hardest things he has had to go through, Daniel remained motivated thanks to support from friends and customers. “Although the insurance company was quite good I still had to pay my casual staff out of my own pocket for two months as I didn’t want to lose them. The support from the community was amazing. One of my regulars gave me a substantial cheque for an immediate relief loan,” he notes, still flabbergasted at the generosity. Fortunately, the restaurant immediately returned to its busy pace upon reopening. Asked if he
considers himself a success, Daniel admits he’s been grappling with the concept since picking up a copy of map magazine a few days earlier. “I read the story about Emma Rea in last month’s map and I thought, ‘I’m not sure if I’m a local success story’. But I guess if you have a dream and bring it to fruition, then that’s success. But I’ve got so much more to do …” Daniel is also quick to note that while he has creative control of the business, Pearl wouldn’t fly without the support of a hard-working team of managers, chefs, wait staff and Daniel’s mum, of course, who does the books and shops for produce at the Rocklea Markets. Next on the cards is a new dining room, soon to open upstairs above Pearl. As a tongue in cheek reference to his apartment fire, Daniel has christened the space the ‘Roast Room’. Customers can either book it as a private dining room for groups of up to 16, or enjoy a meal at the communal tables. Daniel says he still has a lot to achieve with his work but the first priority is ensuring he and the Pearl crew stick to their philosophy: to remain passionate and not take themselves too seriously. His words of wisdom for himself are: ‘What you think, you create’. “I know it sounds corny but I really believe that,” he says. And his dream now? “To one day open a small produce-driven restaurant with my partner Ben (who is a fashion designer and a fantastic cook), somewhere by the sea with a veggie patch and hobby farm. But doesn’t everyone?”
map magazine
T H E E A T I S S U E AP R I L 1 1
21
66 Hope Street, South Brisbane
250gr barattoli of beans or ground coffee
1kg bags coffee beans
coffee accessories
ESE coffee cialde (pods) in 10 different blends and single origin styles
ESE cialde (pod) coffee machines
◘ restaurants ◘ professional offices ◘ delicatessans ◘ business teams ◘ serious coffee connossieurs
fashion
street
‘mad men the illustrated world’ mary ryan’s milton www.maryryan.com.au
1940s hand-embroidered folk blouse MISS MOUSE
nutscene vintage twine dispenser MINI BOUTIQUE st lucia
rachael maccracken dress in.cube8r GAllery www.incube8r.com.au
Camelia and Cinnamon Soap lavish essentials www.lavishessentials.com
map 29 purse by ann-marie holt in.cube8r GAllery www.incube8r.com.au
j brand ‘houlihan’ skinny cargo DENIM CO
embellished beaded necklace BLACKBERRY BOUTIQUE www.blackberryboutique.com.au
Zimmermann ‘Whisper’ One-Piece MISS MOUSE
Belinda Pieris leather wallet Absolutely Fabulous www.absofab.com.au
men’s wallet by gabee BLACKBERRY BOUTIQUE www.blackberryboutique.com.au
dick & dora apple necklace lavish essentials www.lavishessentials.com
vintage-style wooden blocks Absolutely Fabulous www.absofab.com.au
zoe bonbon resin bead bracelet MINI BOUTIQUE st lucia
‘pattern’ by Orla Kiely mary ryan’s milton www.maryryan.com.au
22 map magazine
T H E E A T I S S U E AP R I L 1 1
cloud nine l’oréal professional kerastase paris kevin murphy revlon colour creme
262 adelaide street, city p 3229 6755 www.rixonhair.com.au
check out the latest news at streeteditors.com
raw
fashion
maria o’kawa, 22
john evans, 60s
phoebe escott-kenny, 22
What do you do? I work in retail. What are you wearing today? Both my dress and my shoes are from Easton Pearson. Describe your style?
What do you do? I’m sales manager for D’Urban suits. What are you wearing today? A silk linen
What do you do? I’m a stylist. What are you wearing today? A Zouk dress customised into a top, and a skirt from a Singapore market. Describe your style? Ever-changing but I always wear at least one bright colour. Where is your favourite place? I like escaping to the mountains of Bali. What is the best advice you have ever received? ‘Never conform; do what you feel is right.’ Who is your rolemodel?
I’m normally quite grungy and feminine at the same time. Where is your favourite place? Flamingo Cafe. What is the best advice you have ever received? ‘Be good to yourself; it teaches others how to treat you.’ Who is your rolemodel? Christopher Bailey from Burberry.
jacket that I’ve had tailor-made, a cotton shirt with a bar collar and a silk tie from Istanbul. Describe your style? Individual. Where is your favourite place? Paris! What is the best advice you have ever received? ‘K.I.S.S – Keep It Simple Stupid.’ Who is your rolemodel? Roman emperor Hadrian. He did a damn good job, for a long time.
My grandma. She always does what she wants.
check out the latest news at streeteditors.com map magazine
T H E E A T I S S U E AP R I L 1 1 23
We’ve Moved!
Come and see our new shop at Tattersall’s Arcade PHONE: 3221 5994 www.doreemending.com.au
Queensland’s most awarded custom design jeweller Holland Park
988 Logan Road
Ph 3847 9933
sdj.com.au
Cleveland
Shop 1, 48 Bloomfield St Ph 3821 6900
fashion
cloth
GLOBAL DREAMER
albert chu
»›
Designer OTAAT w w w.otaat.com
Understanding the unique needs of active creative professionals, Albert Chu created The Oak Bag – a canvas bag that can carry almost anything. age 29. born Houston, Texas, USA. thing that made the world sit up and take notice of you That I laughed,
giggled, and chuckled at everything as a baby; it was infectious. describe yourself in ten words Thoughtful, hungry, open, osmotic, low-key, visual, constructive, loyal, engaging, maker. gets you out of bed in the morning
Sunlight – and not because it shines in my eyes. something you discovered this month Nostalgia … for the ‘aughts’. last thing that made you smile Walking into a door head-on, because how could you not smile at the absurdity of that? most beautiful thing you’ve ever seen A stranger spontaneously helping a senior cross the street. idea of complete happiness A full life. makes you different I approach things brighteyed and bushy tailed and go for the conceptual jugular. worth fighting for Good, work, opportunity, value, and a delicious tiramisu. environmental beliefs Environmentalism should not be a marketing tool. It is fundamental. And every little bit helps. biggest inspiration My family – for their world views, for being so grounded, for their humour, and for their inventiveness. world you imagine Ideas – even silly, bad, and especially crazy ones – getting trial runs. words of wisdom Knowledge is not wisdom.
trusted
soles
»›
When it comes to the great shoe-making regions of the world, Africa does not usually mingle with the likes of fashion powerhouses Italy and France. Deciding to do things a little differently, Oliberté set up operations for its ethical shoemaking company in Africa. By partnering with existing local factories, Oliberté employees are taught how to make highquality shoes, and all are given basic entitlements such as tea breaks, and maternity leave for women. The shoes are carefully designed using free-range leather and natural rubber from rubber trees. And when you are done with your shoes, the company will recycle them for you. @ www.oliberte.com
natur al
whimsy
»›
When Sophia Coppola’s Marie Antoinette ditched her elegant gowns, heels and make-up for a simple white dress to frolic about the countryside, the guarded French queen appeared at ease and at one with her natural surrounds. Embracing this same carefree, whimsical look is H&M’s Conscious Collection. Each piece embodies a minimal aesthetic that lends itself well to both day and night wear. The ethereal collection of men’s and women’s clothing uses eco-friendly materials, perfect for playful days in the sunshine. Just beware of grass stains because, unlike French queens, most of us are without personal laundry maids. @ www.hm.com
ST YLED
history
»›
Three-thousand years ago, Persian soldiers would train with heavy sand-filled bladders to help increase their strength and endurance before battle. Nowadays, boxers preparing for battle in the ring still turn to the trusted medicine ball during training. The vintage appearance of the Melzer’s Boxing Club Chromexcel Medicine Ball is reminiscent of boxing during its heyday. Each ball is manufactured by hand and is stuffed with 40 sq ft of leather scraps. For those intending to use the stylish medicine ball during workouts (and not just place it on display) the ball comes with a durable canvas bag for core-strength exercises. @ www.contextclothing.com 24 map magazine
T H E E A T I S S U E AP R I L 1 1
be the change you want to see in the world
cotton
wisdom
»›
Male fashion savants in search of ecofriendly garments have, in the past, been somewhat limited to ill-fitted garments that were by no means designed according to fashion trends. For menswear label Knowledge Cotton Apparel, sustainable fashion doesn’t come at the cost of dapper styling. By using only 100% certifiedorganic cotton for its range of apparel, Knowledge Cotton Apparel hopes to have prevented 150 tons of pesticides, chemicals and fertilisers from entering the environment by 2015. Each piece of the collection embodies a leisurely athletic spirit as well as a natural connection with the environment. @ www.knowledgecottonapparel.com
from april 15th camargue brings to brisbane four exciting new designers ... renowned belgian designer
ann demeulemeester irish born new york jeweller
tom binns
vintage inspired new york denim label
current elliott italian label
golden goose deluxe brand
camargue shop 1 emporium 1000 ann street fortitude valley tel 07 3252 1100 mon–fri 9–5 sat 9–4 sun 10–4
Meet the Front row Finalists. Vote For the best blog posts. win weekly prizes. For the past 4 weeks, broadway has been on the hunt For brisbane’s best aspiring Fashion bloggers. now it’s tiMe to Meet the Four Finalists as we place theM against each other in a battle to claiM the title oF brisbane’s best Fashion blogger.
www.theFrontrow.coM.au
create your own world of fashion. Over 8 weeks from Thursday 14 April, follow the talented blogging finalists on their quest to write the most provocative, inspiring and trend-setting posts about their sartorial Brisbane finds and make their mark on the fashion world. The finalist with the most followers and most votes will win an incredible prize package and launch their career in fashion blogging. Vote for your faVourite posts for your chance to win fabulous weekly prizes. Get VotinG at www.theFrontrow.coM.au.
170 Queen Street Mall, Brisbane BE SOCIAL On
broadwayonthemall.com.au
Sponsored by
village
autumnessentialspromotion
AUTUMN ESSENTIALS
Emporium, 1000 Ann Street, Fortitude Valley T. 3666 0677 spexandchox@gmail.com
Chanel Handbag Cirque La Poppie 3254 3322
Reupholstered Queensland Theme 1940s Wing Chair Paddington Antique Centre 3369 8088
Buttons from New Button Shop Paddington Antique Centre 3369 8088
Vintage Sunglasses – Made in France Cirque La Poppie 3254 3322
Hoop Blackwood Grandelier Lavish Essentials 3391 0108
Bebe Sydney Sheepskin Vest Frankie & The Fox 3399 5576
Living Doll Cardigan Frankie & The Fox 3399 5576
Handmade Reversible Guatemalan Cushion Lavish Essentials 3391 0108
Crumpler Functional Crumpler has added another string to its bow with The Local Identity Backpack. Part of the new range of travel photography gear, this roll top and waterproof photo backpack is available in two sizes and has a padded laptop sleeve. The smart internal design allows the internal floor to be removed to utilise the full internal cavity space, while the addition of waterproof YKK zips and TPU material adds a tougher edge to the bag. The backpack also comes with an optional drawstring camera pouch called The Haven that turns any bag into a photo bag. Find the bags in store and on the website. 156 Adelaide Street, City T. 3221 0279 www.crumpler.com
Mitch. By Mitchell Ogilvie COLOURFUL With a subtle autumn chill beginning to imbue the city, it’s time for gents to trade their trusted shorts and t-shirt summer uniform for some warmer winter pieces. New autumn stock has just arrived at mitch. by Mitchell Ogilvie in the Emporium, revealing this season’s colours of purple, baby blue, orange and green. Hugo Boss suits are now in store, as well as an assortment of jeans, including the Genetic Denim range from America, and a range of new accessories will be arriving soon. While shopping, you are invited to ask new General Manager Aung Lynn for some autumn fashion pointers. Emporium, 1000 Ann Street, Fortitude Valley T. 3666 0328 www.mitchellogilvie.com 26 map magazine
T H E E A T I S S U E AP R I L 1 1
map magazine supports modester and narboth
Michael Hunjas Quirky Recycled-Metal Sculpture Paddington Antique Centre 3369 8088
G & L Handmade Shoes mitch. by Mitchell Ogilvie 3666 0328
Assorted Duchamp Socks mitch. by Mitchell Ogilvie 3666 0328
Australian Handmade Horn Cabinet Handles Paddington Antique Centre 3369 8088
Lavish Essentials 37 Logan Road, Woolloongabba www.lavishessentials.com Frankie & The Fox Shop B, 139 Oxford Street, Bulimba frankieandthefox.bulimba@hotmail.com
For bespectacled folk, choosing a pair of glasses is a decision not taken lightly. Tucked away in the Emporium is Eye Candy Spex & Chox, a boutique optical store that embraces and caters to all styles. Purveyors of independent eyewear, Eye Candy’s range is from some of the world’s most fashionable cities, such as Paris, New York and Denmark. In its search, Eye Candy looks for artisanal designers, including Oliver Peoples (pictured), Tom Ford, Paul Smith, Cutler and Gross, Alain Mikli, Anne et Valentin and l.a. Eyeworks, and the Eye Candy girls take great delight in helping you choose the perfect pair.
mitch. by Mitchell Ogilvie Emporium, 1000 Ann Street, Fortitude Valley www.mitchellogilvie.com Paddington Antique Centre 167 Latrobe Terrace, Paddington www.paddingtonantiquecentre.com.au
Eye Candy Eclectic
Cirque La Poppie Moray Cafe Precinct, Merthyr Road, New Farm www.boutiquepoppie.com Paddington Antique Centre 167 Latrobe Terrace, Paddington www.paddingtonantiquecentre.com.au
As the cool sets in, say goodbye to summer and hello to homely delights and darling autumn fashions.
and cafe BLack caT Books
JeWeLs
mood Pa ddingTon
ThoUsand isLand dressing
Take a journey through Upper Latrobe Terrace in Paddington ...
green Tangerine
dU monde By daryL Wark
ed hoPe hair
Jean & Jo yce arTisans gems and
s Thi ike L e Liv We
We Live Like This 131 Latrobe Terrace, Paddington 3511 6047 hellowelivelikethis@gmail.com ThoUsand isLand dressing 137 Latrobe Terrace, Paddington 3367 8288 www.thousandislanddressing.com Jean & Joyce 145 Latrobe Terrace, Paddington 3368 3325 info@jeanandjoyce.com BeaUTy on LaTroBe 147 Latrobe Terrace, Paddington 3217 5886 www.beautyonlatrobe.com green Tangerine 157 Latrobe Terrace, Paddington 3367 3511 gtangerine@gmail.com ed hoPe hair 159 Latrobe Terrace, Paddington 3367 0252 arTisans gems and JeWeLs 169 Latrobe Terrace, Paddington 3369 3798 www.artisansgemsandjewels.com dU monde By daryL Wark 171 Latrobe Terrace, Paddington 3368 1223 dumonde10.blogspot.com BLack caT Books and cafe 179 Latrobe Terrace, Paddington 3367 8777 info@blackcatbooks.com.au mood PaddingTon 194 Latrobe Terrace, Paddington 3368 2588 www.moodpaddington.com.au
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level 2, corner wickham and brunswick streets (diagonally opposite mcwhirters) fortitude valley open Thursday – sunday 5pm till late ph 3216 1323 info@skyroom.com.au | www.skyroom.com.au
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Inspired by a 300-year-old beauty secret used by geisha, Victoria Tsai created the beautiful TATCHA face-blotting papers. age 32. born USA. thing that made the world sit up and take notice of you People have embraced the
timeless little beauty treasures that we’re trying to share through TATCHA. Describe yourself in ten words Happy, grateful, curious, bookworm, minimalist, explorer with a black belt in beauty. something you discovered this month I learned a new phrase in Japanese that I love: Ichi-go, Ichi-e meaning ‘just this one meeting, once in a lifetime’. Treasure every encounter as a once-in-a-lifetime experience. last time you were surprised I’m surprised everyday by my daughter. She’s making me rediscover the beauty and joy in the smallest things. makes you different I believe that the world is full of mystery and romance. worth fighting for Equality. world needs to change The world’s information is now at everyone’s fingertips. It would be awesome if we sought to understand issues and one another more deeply. biggest inspiration I’m inspired by anyone who is dedicated to their craft. Passionate people who take pride in their work inspire me. tell me about grooming Let your dressing table be your sanctuary and pamper yourself. most beautiful thing you’ve ever seen Every time I meet geisha, they take my breath away. They are exquisite reminders that heritage and art still matter. most played song on your iPod ‘Break My Stride’ by Matthew Wilder. Is that not cool to admit? It’s my theme song. words of wisdom Treat your face like it’s the only one you’ve got.
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02 UmiTonic (Shampoo) from www.umisite.com
In the days before we had the luxury of being able to go to the supermarket, the lady of the house would often spend her days crafting common household goods, such as bread and soap, from scratch. Just as her grandmother once did, the founder of the Townsend Bay Soap Company creates her range of bar soaps by hand. All of the bath and body products are scented with pure essential oils and fine fragrance oils.
03 Miss Jessie’s Stretch Silkening Creme from www.missjessies.com 04 TokyoMilk Gin and Rosewater Lotion from www.tokyo-milk.com 05 Miss Jessie’s Curly Pudding from www.missjessies.com 06 Aesop Resurrection Rinse-Free Handwash from www.aesop.net.au 07 Grant’s Golden Brand Pomade from www.grantsgoldenbrand.com
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There was once a time when a gentleman would devote just as much time to styling his hair as a woman would today, never leaving home without a comb in his pocket. Embracing this age-old tradition, Grant’s Golden Brand has crafted its Hair Pomade, which will maintain a strong hold all day. Simply comb in and you are good to go.
30 map magazine
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Hair Design
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village
healthyhabitspromotion
HEALTHY HABITS
Stay fit as a fiddle this autumn and take a holistic approach to your health and wellbeing. PEAK WORK PERFORMANCE exercise
BIKE SALES ON ALBERT ENERGISE
Whether you are an elite athlete, or you simply enjoy community sports, you need to keep yourself in top shape to prevent the risk of injury. Specialising in rehabilitation, injury prevention and performance, especially for adolescents, accredited exercise physiologist Brynley Abad has worked with elite athletes for more than 10 years. Brynley and the results-focused Peak Work Performance team can work one-onone and with groups to improve fitness, performance and to develop programs that will prevent injury in sports such as basketball, netball, soccer and rugby. Find Peak Work Performance at Hawthorne, Everton Hills and Rosalie.
As you zoom past the cars stuck in peak-hour traffic, you will feel the fresh air breezing across your face and a rush of oxygen surging into your lungs. After a hot and rainy summer, the cool and dry autumn mornings are perfect conditions for cyclists. To start reducing your carbon emissions, transport and parking costs, and to incorporate more exercise into your daily routine, inspect the range of bicycles at Bike Sales on Albert. The extensive selection of competitively priced class fitness and commuter bicycles is ready to hit the streets, so you can start your cycling regime straight away. 87 Albert Street, City T. 3229 2433 www.bikesalesonalbert.com.au
T. 0412 270 649 www.peakwork.com.au
JETTS FITNESS Brisbane Airport Village Holistic
THE BODY REFINERY REJUVENATE
While exercise can provide you with a welcome boost of energy, the cooler months can disrupt even the most dedicated of exercise routines. Retreat indoors this winter and exercise at a time that is convenient for you with a Jetts Fitness membership at Airport Village or Portside Wharf. All members have 24-hour access to the 100-strong network of Jetts gyms across Australia and New Zealand, and Jetts at Portside Wharf and Airport Village are now offering health and wellbeing education through the Wellness Coaching Programs. The programs provide a range of activities including seminars, body assessments, massage, nutrition and group fitness training to improve the holistic health of members. Seminar topics include ‘boost energy levels and mental activity’ and ‘achieving work/life balance’. Corporate wellness information seminars and group fitness classes are also available through Jetts Airport Village. An experienced personal trainer will create a challenging workout for your workplace team that can take place before or after work, or during lunch breaks. New individual members seeking personalised fitness advice can take advantage of the Introductory Jetts Pack of three personal training sessions and a consultation for $59.95. Personal trainers are available at both gyms to keep you on track. Email brisbaneairport@jetts.com.au for any enquiries.
When the body and mind are in harmony, life generally flows at a smooth pace, but when the mind wishes to do things the body can’t, life can become tense and stressful. The Body Refinery combines traditional physiotherapy with other bodywork therapies to restore movement and promote healthy, pain-free, relaxed and rejuvenated bodies and minds. The Body Refinery specialises in neck and back pain, sporting injuries and pregnancy-related issues and also creates programs for those with chronic conditions. The fully accredited instructors perform an initial assessment with each client and from there a specialised program is created. Each successive appointment runs for a minimum of half an hour to ensure thorough and proper treatment. Depending upon the condition, movement therapies such as Pilates, GYROTRONIC® and POWERPLATE® can be used to treat various physical conditions. The Body Refinery is one of only a handful of places to offer the GYROTRONIC® system, which helps to restore movement and circulation in the spine. The unique combination of physiotherapy and clinical Pilates provides a powerful combination to relieve postural and chronic pain, and can speed up recovery from injury and surgery. Visit The Body Refinery between 6:00 am and 8:00 pm.
The Village Market, 1 Airport Drive, Brisbane T. 3119 2541 www.jetts.com.au 32 map magazine
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map magazine supports greenpeace
38 Helen Street, Teneriffe and 2/15 Lamington Street, New Farm T. 3358 3915 www.thebodyrefinery.com.au
It’s all about Cafes & Dining at
Merthyr Village! The DeLi New FaRM The iconic New Farm Deli & Café at 900 Brunswick St continues to provide generous Italian fare, Australia’s No.1 coffee, an extensive range of European deli products and fabulous service. Our innovative personalised catering service (private & corporate) provides simple mouth watering, creative food for all occasions. we look forward to seeing you soon!
Vue LOuNge Serving progressive Modern Australian cuisine VUE oozes style and sophistication and is the place to see and be seen in. The relaxed and contemporary setting makes VUE the perfect venue for dinner with friends, that very special first date, to entertain important clients or hold a function. OpeN 7.00aM – 10.00pM TuesDay TO saTuRDay & 7.00aM – 6.00pM suNDay aND MONDay
OpeN 6.00aM – 5.30pM MONDay TO saTuRDay & 6.00aM – 5.00pM suNDay (KiTcheN OpeN uNTiL 4.00pM)
ciBO espRessO “Cibo Espresso” Authentic Italian Espresso bar here in Merthyr Village offers a traditional range of Italian pastries, gelati, foccacias and of course coffee! For a true Italian experience from the espresso bars of Italy, Cibo Espresso has the ingredients! Come and say hi to Rob and Dom… OpeN 6.00aM – 7.00pM MONDay TO FRiDay & 6.00aM – 5.30pM saTuRDay aND suNDay
Big FORTuNe Big Fortune Chinese Restaurant and Bar is an institution at Merthyr Village serving traditional Cantonese cuisine and some specialty dishes from its neighbouring nations (Laksa soup and Tom Yum). Cooked by Chef Daniel Lau and serviced by his beloved family, Big Fortune shines on all those that passes by! Signature dishes: salt and pepper squid, wantons (steamed or soup), flaming pork chops and many more! OpeN DaiLy 11.00aM – 3.00pM aND 5.30pM – 10.30pM (11.00pM FRiDay & saTuRDay)
85 Merthyr Road, New Farm
The sMOKe BBQ With the lazy days of summer nearing an end, why not stop in to The Smoke BBQ and sample some of our new menu items? Relax in our new outdoor seating area and enjoy some new Cajun chicken cee-gars or some MGD onion rings. Bookings preferred. OpeN 11.30aM – 2.30pM & 5.30pM –10.00pM TuesDay TO suNDay
Open 7 Days
www.merthyrvillage.com.au
success
nationaldreamer
maggie
beer
INTERVIEW By MIKKI BRAMMER
When considering life’s great pleasures, it is a universal truth that they most often come in the simplest form – a perfect combination of family, friends, community, music and food. For Maggie Beer, there is no better medley of ingredients. From her beloved home in the Barossa Valley, Maggie shares her love for fresh produce and good food with the world, through her renowned pheasant farm, coveted range of gourmet products, and beloved television show, The Cook and The Chef. She will soon bring her fervent epicurean passion to Queensland as part of the upcoming 2011 Ideas Festival. There, she will host a lunch to raise money for the Premier’s Disaster Relief Appeal for victims of the floods and Cyclone Yasi – and, not least of all, to educate us all on the joys of seasonal, local produce. One might assume that a woman who exudes a passion for food as much as Maggie Beer, might find her greatest moments of peace whilst pottering around her garden tending lovingly to her vegetables, or perhaps creating a new dish in her kitchen. In fact, where Maggie finds the most peace is in music, attending a weekly singing group in the Barossa where she lends her pipes to everything from acapella, jazz and even the occasional opera. These regular sojourns into song were born of a desire to satiate her love for music, as she is yet to find enough time to dedicate to practising the baby grand piano given to her by her family for her 50th birthday. “I have a beautiful piano and I am looking for time to go back to it,” she smiles. “But with my busy lifestyle it’s actually easier to put effort into singing every week than it is to have to practise the piano everyday.” It’s hard not to be soothed by the calming tones of Maggie’s voice, one Australia has come to know well through her work on the ABC television show The Cook and The Chef, in which Maggie and executive chef Simon Bryant take an amiable journey through Australia’s culinary history, united by their love of fresh produce. Her warm smile, twinkling eyes and caring demeanour have endeared her to the nation (helped also by her divine range of gourmet products, which includes quince paste, irresistible ice creams, and her much beloved cooking essential, Verjuice). Asked why she cares so much, Maggie responds with her usual innate humility. “It comes from being lucky myself and the fact that I have so much joy through food, family and music,” she muses. “It just comes from within. My greatest achievement has been encouraging others and showing them how simple food can give you such joy. I’ve found
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a voice that I’ve been able to share with others.“ Surprisingly, it wasn’t until she was 34 that Maggie made her professional foray into food. Leaving school at age 14, she first dabbled in nursing before an injury encouraged her to spread her wings and explore the world beyond Australia, first to New Zealand and then to Scotland and Europe. When she returned to Australia at age 24 to be closer to her parents, she found a job with Ansett General Aviation, which she eventually threw in for a job making sandwiches at a chalet on the ski fields of Mount Buller. It was there that she met her husband Colin, with whom she would eventually move to the Barossa Valley, beginning her great journey into food. “I actually grew up in a household where food was incredibly important and I had more subliminal knowledge than I had any idea about,” she recalls. “So when we eventually came to the Barossa Valley it came through necessity, because we were farming pheasants and nobody knew what to do with them. But I was also just inspired by everything that surrounded me. As a city girl with a love of food coming to the country, it was like opening Pandora’s Box.“ In the decades since, Maggie has earned a place for herself amongst the most revered foodies in Australia, propelled by her passion for organic seasonal produce and sustainable agriculture. On whether she thinks that there will come a time when seasonal, sustainable and organic produce is seen as the norm rather than a luxury, Maggie says that it all comes down to grassroots action. “There is a lot of produce from sustainable agriculture that’s not organic, so the question to ask is how your food is grown,” she advises. “Will it become the norm? Well, I would love to see a trend back to people growing much more of
nationaldreamer
their own food, and then they will become much more demanding about knowing where their food has come from. Movements are driven by people asking for more. My utopia is that it would become the norm, but we have to change a whole culture here in order to do that, and that can start with our children.“ Maggie credits her own parents with igniting her love for food, and says that it’s a responsibility that all parents should take seriously. “If I hadn’t been brought up with this love of food and, I guess, inherited an instinct about food from my father, as my daughter has from me, I wouldn’t be doing what I do now,” she says passionately. “Parents should let their children cook with them and have fun in doing so. Don’t make it a chore; grow something first and bring it to the table. Cooking with my grandchildren is one of my favourite things to do. It’s a way of bonding.” One of Maggie’s greatest inspirations in this area is fellow cook,
Stephanie Alexander. “What Stephanie is doing with the Kitchen Garden Foundation is key in getting children involved with cooking,” she says emphatically. “If only that could be taken by the federal government and advanced so that every child had the opportunity to have three lessons a week in primary school about growing and cooking. What it does to empower children and give them life lessons and joy is beyond measure.“ When Maggie arrives in Brisbane to host a three-course lunch fundraiser as part of the 2011 Ideas Festival – which will also include a Q&A-style conversation with the culinary icon – she hopes to also spread her enthusiasm for fresh, seasonal food. “The lunch won’t be prepared by me, but will be inspired by my love of seasonal produce,” she explains. “It will be about Queensland’s local produce that’s in season, with a bit of a slant to me. But really it’s about believing in the fact that every one of us has to help with the Disaster Relief
Appeal. I hope I can spread some of my thoughts about what’s important – and that’s the fact that happiness actually comes from a good life. A good food life is integral to happiness.“ Maggie is renowned for her cooking style, which eschews recipes in place of instinct. “All I am is a produce-driven cook,” she clarifies with a laugh. “I’m a country cook and I’m just relating to the produce I have to work with. I’m not saying you have to cook without a recipe. The main thing is that you can find joy in cooking both from using a recipe and from cooking instinctively. You need confidence to be simple and the confidence comes from having fun in the kitchen and learning the things that you like. Don’t try to be tricky, simply relate to the produce at hand. Great produce means you do very little.” Asked what her dream is now, Maggie again reveals her altruistic side. “My dream is to be one of the people who are helping to
change the culture of food for aged care,” she shares. “That’s my search at the moment.” As she continues her quest to make a positive impact on the world through her passion for food, Maggie reveals that her inspiration continues to lie in her love of the Barossa, her family and being part of a community – and combining those things with the joy of food and music. With this in mind, she imparts a sage but simple piece of wisdom. “Bring people around your table,” she implores. “And share your table not only with your friends and family, but with those in need.” The In Conversation with Maggie Beer lunch fundraiser will take place as part of the 2011 Ideas Festival on May 21. For more information, visit www.ideasfestival.com.au.
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That ‘autumn feeling’ is in the air on Little Stanley – a wonderland of world cuisine, hidden gems and sultry fashion. Now is the perfect time to dine alfresco and luxuriate in subtropical splendour as you accessorise and ‘sartorialise’ in sexy glamour pieces ... a world of chance discoveries.
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visitsouthbank.com.au
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CAR AMEL
A veritable classic when it comes to floral arrangements, roses are a faithful staple for brightening up a home, both visually and in terms of scent. ‘Caramello’ roses have a beautiful scent that conveys the sunny warmth of a summer’s day in Tuscany. Combine with rosehips (which are also part of the rose plant), for an intriguing arrangement with a variation in colour.
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01 Retro TV Lighting from www.monocomplex.com 02 ‘Caramello’ Roses and Rosehips from www.perrotts.com.au 03 Star Collection by Constance Guisset from www.constanceguisset.com
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04 Risom Rocker from www.dwr.com 05 Wooden Chests from Domayne Fortitude Valley
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06 Twist Coat Rack from www.dwr.com 07 Romeo and Juliet Bench from www.extremis.be
TREASURES
08 Louis Chair Upholstered in Warwick Atom from Domayne Fortitude Valley
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Some people keep baby clothes, others vintage tea sets, and others old photos or magazines – whatever your treasure, it’s important to have some kind of beautiful chest in which to store them. And for those short on space, such chests can also be used as coffee tables or footstools to blend in perfectly with the rest of your abode’s decor.
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ROMANCE
While many famous couples have fallen in love, married and gone on to live long and happy lives, for star-crossed lovers Romeo and Juliet, a happily-ever-after was not quite so simple. Had they just sat their families down in the same room and talked things over a little, one can only imagine that the couple would have gone on to wed and spend a lifetime of romantic afternoons together on the Romeo and Juliet Bench. 36 map magazine
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map celebrates 11 years of positive media
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H o m e • I nter Ior • AppAre l
Co mE ANd sEE our NE w sTorE ... Co mE ANd sEE our NE w sTorE ...
new onlIne wIsH lIst comIng soon! Shop AM3, 46 James Street, Fortitude Valley Q 4006 Australia T +61 (0)7 3252 0805 F +61 (0)7 3252 0806 ABN 2410 9279 478 E shop@magnoliainteriors.com.au www.magnoliainteriors.com.au
Consistently one of Queensland’s top performers Trust your real estate with four-time REIQ Finalist, Shannon Harvey REIQ Sales Person of the Year Finalist 2008 – 2011
Shannon Harvey 0438 114 056 Telephone: 07 3906 2218 | Facsimile: 07 3899 2792 shannon@eplace.com.au
design
space
barambah organics factory Unit 2, 83 Boundary Road, Oxley T. 3278 154 4 w w w.barambahorganics.com.au
Some ingredients are quick to jump at the chance to take centre stage – a full glass of red wine, a powerful piping-hot chilli, or a generous pinch of salt. Dairy-based ingredients prefer to take a backseat, instead choosing to flourish when given the opportunity to complement other flavours. From a splash of milk cascading over a bowl of crunchy muesli, to a spoonful of fresh yoghurt adorning a handful of ripe raspberries, dairy products make up the building blocks of many meals. Embodying the true essence of a ‘paddock-to-plate’ company, Barambah Organics is a proud producer of its own milk, with an organic dairy farm located on the New South Wales/Queensland border. In keeping with holistic farming practices, all calves born on the Barambah property are kept in the dairy company’s care.
Passionate about producing the highest quality of organic dairy products, the Barambah Organics team approaches gourmet dairy products with the utmost care, precision and positivity. Abounding with friendly smiles, the Brisbane-based production facility bustles with activity and a collaborative spirit. A soothing colour theme of white and blue encompasses the busy premises, with towering piles of specially designed yoghurt tubs, crates laden with delicious dairy goods, and milk bottles with bright blue and pink caps lining every inch of available shelving space. Proving that limited space does not hinder quality production, the manufacturing area uses every spare corner to its advantage – from large metal holding vats, yoghurt production lines, to butter churners.
SPACE max brenner chocolate bar and chocolate shop Shops 1.1–1. 2 Stanley Street Pl a z a , South bank T. 3255 0 411 w w w.maxbrenner.com.au
A feeling of warmth can spread like liquid, flowing around a space with gentle purpose, from the heat of an open fireplace, to an oven rising to temperature, or the sun’s mid-morning rays. As you step into a chocolate lover’s haven in South Bank, an overall aura of warmth will greet you – starting from the warm wooden decor, spreading to the delicious rich scents of chocolate slowly melting on the stove, and spilling across the friendly smiles that greet you. At the Max Brenner Chocolate Bar and Chocolate Shop, chocolate is treated like liquid gold. A full sensory experience – entirely dedicated to savouring chocolate in its many forms – gathers momentum as you move towards the counter lined with delectable morsels. Firstly, you will be greeted with an intoxicating scent of simmering hot
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chocolate, slowly bubbling away, waiting to be artfully crafted into delicious sundaes, delectable crepe creations, or drizzled over rich chocolate brownie concoctions. Your sense of smell will soon be interrupted by a flurry of vibrant colour, as vast punnets of luscious ripe strawberries are tipped across a bench nearby, before transforming into neatly sliced ruby-red slivers in a flash of productive activity. As your eyes gaze across nearby tables, your ears will catch snippets of animated conversations from satisfied chocoholics. Finally, as you sink you teeth into the indulgent feast before you, all distractions around you will dissipate, as silence falls over you for a brief moment. Your sensory experience culminates in Max Brenner’s most revered sensation – taste.
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FURNITURE & HOMEWARES WHOLESALER
FLOOD SALE 9-17 APRIL 2011 9am-5pm
A variety of stock available, damaged and undamaged Prices starting from 80% off RRP
ALL STOCK MUST GO! • Beds • Bedsides • Benches • Bookcases • Buffets • Cabinets • Chairs • Chest of Drawers • Coffee Tables • Console Tables • Desks • Dining Tables • Entertainment units • Homewares • Indian One Off Pieces • Mirrors • Poster Beds • Sideboards • Side Tables • Stools • Trunks • Tallboys
• Variety Of Styles And Designs • Water Hyacinth Furniture • 33 metroplex ave (same building as llap Australia) Murarrie (near the gateway bridge) ph. 0434546867 / 0416022886 www.uniqwafurniture.com.au Plenty of parking available
FINDING US IS EASY, FINDING whAt YoU NEED IS EASIEr. largest inner-city electrical & computer superstore Search Did you mean: Harvey Norman Fortitude Valley
emporium
waterloo
FrEE
3-hour g parkin
hArVEY NorMAN FortItUDE VALLEY – LArGESt INNEr-cItY ELEctrIcAL & coMpUtEr SUpErStorE
FortItUDE VALLEY
Level 1, Homemaker City, 1058 Ann Street (enter through Domayne) (Computers/Electrical Only) 07 3620 6600 350 undercover car spaces on site
village
interioredgepromotion
INTERIOR EDGE
From decor to furniture, here’s the latest in interior style. KOVA LIFESTYLE BOUTIQUE
WOOLLOONGABBA ANTIQUE CENTRE VINTAGE
A luxurious lifestyle is all about the little things. A boutique synonymous with luxury, Kova Lifestyle celebrates its 10th birthday this year. Each season, the staff carefully hand-selects each piece of the range of home furnishings, jewellery and fashion, right down to the letterpress gift cards. The assortment of unique interiors is sourced from all over the world and includes pieces from Jonathan Adler, Ruby Star Traders, Meizai and Catherine Swan paper butterflies. Kova also stocks beautiful fashion pieces from labels including Flannel, Cable, and Skin and Threads.
Unearth unique homewares, fashion and knick knacks from a bygone era at Queensland’s largest antique centre, Woolloongabba Antique Centre. Visit during early April for the 1940s and 1950s Hollywood pinup couture sale. New stock, including Danish sideboards, Villeroy & Boch crockery, Victorian mannequins, vintage typewriters, gramophones, industrial letters and Bakelite telephones, is sourced from more than 60 dealers and arrives daily. The centre, which also has off-street parking and a 1950s-style milk bar, is open seven days.
Shop 9A Centro on James, 23 James Street, Fortitude Valley T. 3257 7055 www.kovalifestyle.com.au
22 Wellington Road, Woolloongabba T. 3392 1114 www.woolloongabbaantiquecentre.com
ASA Tiles design
AMBIENCE UNIQUE
Offering a cool and calm aesthetic, tiles form a neutral palette for any home decorator to work with. Tiles can lighten a space, cool warm toes in summer, and can be dressed up with a rug for the cooler months. Decorators in search of tiles should inspect the exclusive collection of tiles at ASA Tiles. Whether you are looking for indoor or outdoor tiles, the attentive and experienced staff can discuss your options and provide free interior-design advice. ASA Tiles specialises in porcelain tiles and sources its porcelain range from Asia’s leading tile manufacturers. Each tile is crafted on the best Italian machinery and the manufacturers also supply to a number of leading Italian tile companies. Clever chameleons, porcelain tiles can be crafted to look like tiles made from natural materials. Opting for stone-look porcelain tiles over stone will provide the same natural look, without the expense and maintenance of real stone. Because porcelain tiles are stronger and not as porous, they are less likely to chip or stain. The porcelain range also includes polished, matt and structured tiles, Spanish mosaic tiling, and marble, limestone, and travertine-look tiles. As well as the porcelain range, ASA Tiles also specialises in larger big-format tiles, which can make small rooms look spacious. For the convenience of home decorators, ASA Tiles is now open seven days, including Sundays from 11:00 am to 2:00 pm.
Part of Queensland’s charm lies in the warm, balmy days the state is spoiled with for the majority of the year. Ambience has searched the world over for more than 30 years to compile a selection of furniture that will create a relaxing ambience in your home and complement the relationship with the outdoors that many Queenslanders enjoy. The large range includes Pacific-inspired rattan furniture, an extensive outdoor collection, solid timber, stone and leather pieces, soft furnishings and pieces that make for great gifts. The latest addition to Ambience’s family of unique imported furniture is the Breeze collection from Danish designers Strand+Hvass. Suitable for indoor and outdoor use, the low design of the lounge chair makes you want to fall into the chair and settle in for a lazy afternoon. The chair’s bent legs create an elegant appearance and give the chair its unique lightness. Conveniently, Ambience has a website so you can browse the collections from the comfort of your own home. After narrowing down your selections online, visit the store to give the furniture an all-important comfort test. With experienced staff on hand you will also have access to expert advice to help you make the perfect selection. Find Ambience on the ground level of Fortitude Valley Homemaker City, and enjoy three hours of free on-site parking.
Emporium, 1000 Ann Street, Fortitude Valley T. 3257 4940 www.asatiles.com.au
1062 Ann Street, Fortitude Valley T. 3257 0000 www.ambiencestore.com
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check out the latest news at streeteditors.com
success
internationaldreamer
paul
Bennett
INTERVIEW By MIKKI BRAMMER
For some, optimism and pragmatism do not traditionally go hand-in-hand. But for Paul Bennett, Chief Creative Officer of lauded design and innovation consulting firm IDEO, a combination of the two is what holds the answers to the world’s most pressing problems. In May, he will return to Brisbane as part of the 2011 Ideas Festival, to help explore the question: “How might we better connect food production and food consumption?” This question forms the basis of IDEO’s latest OpenIDEO challenge (www.openideo.com), which uses online crowdsourcing to tap into the world’s collective optimism, imagination and inspiration, allowing people from anywhere across the globe to submit their ideas for creating small, local solutions for big global problems.
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be the change you want to see in the world
What was your childhood dream? I was one of those kids who was always colouring in things and drawing and painting. I always wanted to design, although I didn’t know that it was called design. When I was 11, my father bought me a book called The Album Cover Album, and I suddenly wanted to be what was in those days called a commercial artist. I ended up doing a degree in graphic design and from there I went. For many designers, IDEO is the holy grail. How does one craft a career in the realm of ideas? I’ll tell you a story. I was asked to speak in parliament in the UK a year ago – I don’t know why they invited me, I think they just wanted to bring in inspirational people! Everyone was asked to introduce themselves – there was a group of us – and everybody else was someone who was fixing something very important. But I just said: ‘I’m a designer.’ And a guy then said to me: ‘Well, why are you here?’ So I told him what we do at IDEO – we talk to normal people and we’re optimistic about what we can learn from them. We have a very honest conversation as people and we figure out ideas together and hopefully bring those ideas to life ... There was a long pause, until a politician four rows back said: ‘I think that’s what we’re supposed to do too.’ I think of IDEO in two ways. One – we’re very optimistic people and I think you have to be optimistic to be a designer right now. As an organisation, on a good day we’re really optimistic and on a bad day we can be somewhat naive, but I’d rather be naive than cynical any day. The second thing is that, because IDEO was started as an organisation about products and making stuff, our hands are as important as our minds. To have an optimistic body language, but a pragmatic output, is how you make a career at IDEO, or in design in general. Do you think many brandingstrategy agencies fail because they don’t place enough value on optimism and inspiration? I think so. We once did a project for a client in The Netherlands looking at the future of feeding babies, and we worked alongside a large multinational branding agency. We fought them tooth and claw, and at the end I said to the client: ‘I have to know how we differ from them.’ And he said this: ‘IDEO was obsessed with finding the truth and telling it, and the others were obsessed with creating a myth and selling it.’ I think truth and optimism go hand-in-hand, because you genuinely need to be okay with the truth.
Our entire process is about uncovering small truths in normal people’s lives and being inspired by what we see there. What is it about local food production and consumption that has inspired you to continue the conversation here in Brisbane? I think nobody would argue that eating healthily has value at every economic level, and I think it’s something that an everyday person can engage with. It’s not a super-cerebral thing; it’s an intuitive thing. I’m diabetic and I see things like obesity and diabetes running rampant through culture right now – especially in places like Bangladesh. You see these things and think, well, I need to do something. I was very inspired in Australia by the level of advocacy that was coming from every part of the chain, from producers, consumers and government – it’s very rare to see everyone get out of their own way and help each other. It seemed that, doing it in Australia, it would result in actually seeing some change occur with real impact. I think Australia is a very optimistic place and I like the fact the Aussies are pragmatists and just get on with things. As these OpenIDEO projects evolve, have any caused you to have a great shift in thinking? All of them have. What’s great about OpenIDEO is the level of global sophistication that it uncovers. We get ideas from Bangladesh, Tibet – everywhere – and it makes you go: ‘Wow, I had no idea we all felt the same.’ There’s something about the global levelling of it that I find very inspiring. You make assumptions that people in different places think different things, but then you realise they think exactly the same as you do. It’s also very interesting to see what experiments are going on around the world with things like food, healthcare and social behaviours that you can learn from. The food challenge we’re doing right now has had the fastest uptake so far. I think the topic struck at the right time and is something that everyone can latch onto. The breadth on the site is pretty incredible – you’ve got everything from policy to vegetable gardens. You have to let your ego diminish. I have a colleague who describes it as post-ego behaviour – you have to be on a post-ego journey. When designers challenge us about OpenIDEO, saying that they can’t believe we’re giving stuff away for free, I say to them that I can’t believe they’re still charging for it. OpenIDEO, to me, is a testament to people’s post-ego
internationaldreamer
behaviour because they only want to see the problem go away, they don’t need their name associated with having solved it. We feel the same way. You focus on asking the right questions in order to find a great idea. How do we need to adjust our everyday thinking in order to be asking the right questions? People are looking for these big silver bullets to these big complex problems, but you can’t just go: ‘How do we end hunger?’ Nobody knows where to begin answering it. Whereas, if you ask ‘How do we start to connect rural production with urban consumption?’, it’s at a scale where people can relate to the problem. At IDEO, we’ve got a fixation with breaking problems down into chunks rather than looking for a big answer to a big problem. It’s about thinking how can we make it better, rather than focusing on what’s wrong with it. When was the last time you were surprised? I’m actually pleasantly surprised on a daily basis. There are obviously global
threads that you start to see again and again, but I’m really excited by the level of sophistication and experiments that are going on around the world. People are tackling things in really interesting ways and there’s a sort of ‘idea anarchy’ that’s going on in the world right now, where people are desperately trying to make things happen. You see change occurring in a really tangible way now. People are asking the same questions but trying to figure out in a local, cultural context how they answer them in their own way. What inspires you? I’m very inspired by everything that surrounds me. I don’t read business books – I’d rather use my eyes and just get out there. One of the things I do when I travel is I go and buy local music on vinyl, so I have a vinyl collection that represents my travels. What has been your greatest challenge? I think it’s true for all of us – letting go of my ego. It’s a case of being okay with learning. When I had my own business in New York for many years,
success
I was all about teaching and not really about listening. Someone gave me a great piece of advice at IDEO – you don’t need to be the smartest person in the room here, and it’s actually liberating not to be. What has been your greatest achievement? That I’m still inspired and not jaded. I like to think of myself as continually excited by what I see. I think it’s very important that you still do and that you don’t just talk about doing. What are your words of wisdom? Be optimistic – it will get better. I read an article years ago about flying aeroplanes where they asked a pilot how planes stay in the air. He said that a plane doesn’t stay in the air because of anything mechanical or hydraulic; it stays in the air because everyone flying inside it believes that it can – flying is the collective suspension of disbelief. To me, that’s how I live my life. You have to suspend disbelief, because if you don’t, it doesn’t work. That’s why I love IDEO, because we’re the ultimate disbelief suspenders. be the change you want to see in the world map magazine
R e S TA u R A n T Q u A l I T y. . .
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gourmet
pantry
handpainted ‘jai’ plaque lavish essentials www.lavishessentials.com
CHOCOLATE TERRINE hotel urban brisbane www.brisbane.hotelurban.com.au
droste dutch cacao chocolate to die for
fruit tingle hamilton hotel www.hamiltonhotel.com.au
dutch cocoa turkish delight cupcake hundred acre bar www.hillstonestlucia.com.au
lobster risotto with moreton bay bug hotel urban brisbane www.brisbane.hotelurban.com.au
‘tuscany’ by phaidon mary ryan’s milton www.maryryan.com.au
Di Bella Coffee Tampers: 58 ml and 49 ml di bella coffee www.mydibellacoffee.com
peach, white chocolate and coconut cake sisco
jab design melamine bowls mini boutique st lucia
squisito italian-style tomatoes Poppy’s Basket Bakery and Deli
hundred acre bar icE-cream sundae hundred acre bar www.hillstonestlucia.com.au
vintage teacup Absolutely Fabulous www.absofab.com.au
‘The Professional Barista’s handbook’ di bella coffee www.mydibellacoffee.com
selection from tapas tower hamilton hotel www.hamiltonhotel.com.au
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place
lucaffe
south brisbane
park bench espresso
bulimba
gourmet
coorparoo
ave cucina and coffee bar
66 Hope Street South Brisbane t. 130 0 866 173
133 Oxford Street bulimba t. 3399 1219
16 eva street coorparoo t. 3161 5937
An unassuming space can provide the ideal domain for a precise craft to be perfected. With warehouses, bus shelters and a pub for neighbours, there lies a warm and welcoming venture where the art of Italian espresso is coveted and shared. Passion and vivacity – two elements synonymous with Italian culture – pervade the Lucaffe premises. From the mischievous grin of the Italian brand’s mascot, to the Lucaffe Cialde (coffee pods) neatly lining the shelves, the space comes alive with a love of coffee. Open from 7:30 am, the coffee shop at the entrance of the Lucaffe office and warehouse serves passerbys on a friendly ad hoc basis throughout the day.
Park benches have held the key to many successful meetings – friendships have been cemented, lunchbox contents unveiled, and secrets revealed. Nestled in a sidestreet off Bulimba’s bustling Oxford Street, Park Bench Espresso reinvents the community nature of a bench seat. A recent addition to the well-loved homewares and fashion nook Green Grass Home and Body, the espresso nook harbours a serious love of coffee and community, with its own little food cabinet and a coffee machine that means business. Overlooking the leafy expanses of a neighbourhood park, this is one park bench seat that is sure to play host to many inspiring conversations.
Life’s simple pleasures can transform an entirely ordinary moment into a bright spark. A vase of flowers can revitalise ideas, the smell of a homemade cake rising in the oven can lift spirits, and an impulsive smile can strike up a friendship. At Coorparoo’s Ave Cucina and Coffee Bar, delightful simplicity abounds – from freshly cut roses adorning each table, to cake stands brimming with delicious sweets. As you peer past the patina of the collection of mirrors adorning the main corner, the cafe’s pristine reflection will stare back at you – from plush couches and dark-wood furniture, to quaint glassware lining the shelves.
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Dessert Buffet April Only incluDes: chocolate (14 types) cupcakes cakes gelati (7 flavours) coffee
café urbano 69a Wilgarning Street Stafford Heights www.urbano.com.au 07 3630 5225 NOW OPEN 7 DAYS
68 charlotte street, city 07 3003 0330 cocoawoo.com BOOkings essentiAl. price On ApplicAtiOn. MOn – fri 2pM-4pM *no takeaways
village
eatdrinkplaypromotion
EAT DRINK PLAY
With so many options to choose from this season, make sure you eat, drink and play with the best.
CUSTOMS HOUSE ELEGANCE
Pintxo Spanish Taperia Feast
For more than 100 years, the majestic Customs House has watched Brisbane grow into a world-class city, with the heritage building making a few of its own changes along the way. The area of the building that was originally part of the Queen’s warehouse is now a restaurant, which has recently had its interior refurbished and restyled with elegant lights and artwork. The friendly staff will assist you in making a selection from the modern-Australian menu and the extensive wine list. Every meal is made using the freshest seasonal produce to ensure every bite is filled with clean, fresh flavours.
Do you choose the seafood or the chicken dish? A common dilemma when eating out is selecting just one meal to try. The solution – tapas at Pintxo. You can sample tapas from the tapas train, or feast on a vegetarian, seafood or meat tapas platter for two or more people. In the spirit of generous hospitality, Pintxo will customise the menu for private functions and also offers an impressive Spanish wine and beer list. As well as evenings, Pintxo is open for lunch on weekends, as well as Fridays, making it the perfect spot for a casual business lunch.
399 Queen Street, City T. 3365 8999 www.customshouse.com.au
561 Brunswick Street, New Farm T. 3333 2231 www.brisbanetapas.com
HOTEL URBAN ESCAPE
PORT OFFICE HOTEL QUALITY
Finding a relaxing retreat in your own backyard can be a great way to escape and unwind. Within the chic Hotel Urban playground is the tropicalinspired Gazebo Restaurant and GazBar. With its breezy setting, extensive selection of cocktails and a sumptuous menu offering a fusion of modernAustralian, Asian and Mediterranean flavours, the Gazebo Restaurant is a relaxing inner-city escape. To get into weekend mode, enjoy live music between 5:00–8:00 pm in the GazBar on Fridays. If you are looking to host a party, the events team can create a package to suit your budget.
The rules for restaurants are simple – provide good food and the people will come. The high-quality produce at the Port Office Hotel has not only pleased the city’s foodies, it has also won the hotel a swag of awards, including QHA’s Best Restaurant in 2009, and Best Restaurant in a Pub/Club/Tavern and Best Wedding Caterer at the 2010 Restaurant & Caterering Awards. The Port Office Hotel is available for birthday parties, corporate functions as well as after-work drinks and, on Monday and Tuesdays, diners can enjoy two main meals and a bottle of wine for just $80.
345 Wickham Terrace, City T. 3831 6177 www.brisbane.hotelurban.com.au
40 Edward Street, City T. 3221 0072 www.portofficehotel.com.au
Hundred Acre Bar Create
CICCIO’S PASTA BAR FRESH
The man behind hundred acre bar’s epicurean delights, executive chef David Nield, is excited to teach to you the secrets of his culinary repertoire. At his cooking classes, you will learn how to create a perfect dinner menu, including canapes and starters, and the man of the house can also enjoy the food-and-beer-matching course. The classes are held in the living room at hundred acre bar once a month on Wednesday nights from 6:00–8:00 pm and include matching wines. Places are limited and team-building classes are also available for corporate clients of Hillstone St Lucia.
There is something so utterly charming about pasta, that it’s a rare thing to meet someone who isn’t fond of the rustic Italian dish. To experience pasta the way Italians like it, visit Ciccio’s Pasta Bar where the philosophy is to keep things simple and use only the freshest ingredients. The authentic pasta and sauces are made fresh everyday and there is an extensive selection of wine as well as an all-Italian beer list. Ciccio’s is open late Monday to Saturday and takeaway pizza and pasta is just $12 between 12:00–2:00 pm each day. Find Ciccio’s Pasta Bar on Facebook for all the latest news and specials.
Carawa Street, St Lucia T. 3870 3433 www.hillstonestlucia.com.au 46 map magazine
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471 Adelaide Street, City T. 3831 9499
Come find us for great coffee and a selection of boutique beers, wine and espresso martinis.
BRG0012a
Open for coffee from 7am weekdays and 8am Saturday. After work drinks served weekdays and open til late Thursdays and Fridays. www.brewgroup.com.au
wanna BREW – LOWER BURNETT LANE – BRISBANE CITY
se i our ak 5-c pany t Tep que Ban
9 4 $
REDISCOVER KABUKI The multi-award winning Kabuki Japanese Restaurant is back with a reopening 5-course special banquet dinner menu for only $49pp. Dine at Kabuki for dinner Monday to Saturday during April and be tempted by the tantalising tastes of teppanyaki cooking. Enjoy our 5-course special banquet served with Kabuki side dishes and accompaniments, including a glass of sparkling on arrival. Teppanyaki at Kabuki - It’s a fun, interactive and always sizzling experience!
For Reservations Phone 07 3100 5749 Stamford Plaza Brisbane Entry via Margaret Street, Brisbane QLD 4000
Authentic, jolly Atmosphere feast on our scrambled eggs with onion and smoked speck or try traditional sweets with a hot cup of coffee
extrA lArGe rissole salad and creamy garlic-mayo with a baguette
Genuine GermAn sAusAGes enjoy a bratwurst, frankfurter, debreciner or cheese-kransky in a fresh roll with traditional sauerkraut
Burnett Lane (Queen adelaide Building)
www.germansausagehut.com.au Weekdays from 7.30am til 3pm
gourmet
foodnews
honey
urban
CLEVER
How is it that the same animal that can give you a nasty sting can also produce one of nature’s sweetest treats? Perhaps it’s simply one of life’s many dichotomies. Braving the bee stings, the staff at Ballard Bee Company collects honey from the hive and bottles it straight away to preserve the natural taste. As well as producing raw, unfiltered honey, the Ballard Bee Company is an urban pollination company established to increase the pollination of the trees and flowers within the local area. @ www.ballardbeecompany.com
You could be forgiven for assuming that, being in such close proximity to Central America, New Yorkers have had access to some of the world’s finest salsa for quite some time. But until 2008, they were eating some rather bland condiments. Teaming up with urban community gardens across the city, a couple of Brooklyn foodies began to create sustainable, organic salsa inspired by each of the five boroughs of New York. The recipes are created using local, organic ingredients and each recipe enhances the true flavour of every ingredient. @ www.bksalsa.com
For those in the grip of a severe coffee addiction, there is no such thing as too much coffee. Unfortunately, there isn’t always a cafe nearby to satisfy a craving for caffeine when it hits. The Handpresso is a portable coffee machine that can create coffee in the middle of nowhere – just so long as you have a thermos of hot water on hand. Simply pump the bicycle-style pump in the handle, and place hot water and a coffee pod in the reservoir. The water will filter through creating hot coffee with a layer of crema on top. @ www.handpresso.com
hive
salsa
pod
useful
servers When whipping up a gourmet meal, or even just a meal that requires more than one pot, it can be easy to forget about the little things, such as remembering to take the metal stirring spoon out of the pot so that it doesn’t burn your fingers. The Hang Around Cooking Utensils double as salad servers and cooking utensils, and are a handy solution for frazzled chefs. In the back of each wooden tool is a slit that allows the utensil to rest comfortably on the side of a pot while you tend to preparing the rest of the meal. @ www.muuto.com
Sweet and Sour salad Serves 4 INGREDIENTS
250 g beetroot 1 cup mung bean sprouts 2 tbs coconut, grated 1 tbs coriander leaves, finely chopped 1 lime, juiced 1 cup pineapple, finely chopped salt to taste Tempering
2 tsp oil 1 tsp black mustard seeds 1 pinch asafetida
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TO MAKE
Wash, peel and grate the beetroot. Prepare the tempering by heating the oil over a low heat in a small pan. Add the black mustard seeds and, when they start to splutter, add the asafetida. Remove from the heat and set aside to cool. In a serving bowl, mix the beetroot, mung bean sprouts, coconut, coriander leaves, lime juice and pineapple. Add salt to taste. Pour the tempering over the salad and toss well. Serve immediately. From Mysore Style Cooking by Ms. V. Sandhya, from Elephant Publishing. Available now.
You Are Invited Functions at the
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Foie Gras Ice Cream The latest creation now being whipped up at Anise
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442 KingsFord smith drive 3268 7500 www.hamiltonhotel.com.au
arts
prelude
VILL AGE DREAMER
»›
hayden spencer Ac tor /Clown / teacher AN OAK TREE www.qldtheatreco.com.au
The first play of Queensland Theatre Company’s studio season, An Oak Tree introduces us to the hypnotist carrying a terrible burden, and a grieving father looking for solace. age 37. born Moree, NSW. performance that first made your world come alive Performing in my
school musical and experiencing, for the first time, an audience laughing in unison at something stupid I did. describe yourself in ten words
Polite, friendly, fun, funny, thoughtful, respectful, cranky, lazy, untidy and unsiffable (I made that word up). most beautiful thing you’ve ever seen My family sleeping …They get themselves into a tangled and quite beautiful tableaux of peace. idea of complete happiness My happiness is born from the happiness of my family. I think security is really important for us to be happy. The irony is that security and acting is like chalk and cheese. tell me about passion I think it is essentially the final ingredient in everything we do. Passion will give you energy rather than take it away from you. makes you different I have white hair and am as deaf as a post. worth fighting for I rally against anyone who is intentionally impeding another person or group from reaching their full potential or from achieving excellence. I think it’s the very reason I am an actor. tell me about creativity Creativity, the creative state, is everything to me. We live in a world that demands definitive answers – especially in education. When someone is in a creative state they aren’t afraid of either making mistakes or achieving success. words of wisdom Each day, give every person a fresh start.
comedy
musical
»›
Bold, hilarious and impulsive – humour can strike at anytime. From a shrill peal of laughter echoing down a corridor, to a full-bellied chuckle bounding around a dining table, a good laugh injects a breath of fresh air into daily routine. For musician and comedian Reggie Watts, humour is best used as a tool to inspire improvisation, challenge audiences and, above all, entertain. Bringing his ‘disinformationist’ musical comedy to The Tivoli on April 12, Reggie’s constantly evolving show is bound to disorientate and amuse. Part musical act, part stand-up comedy routine, Reggie artfully crafts an amalgamation of skills, drawn together with his unique loop pedals, multimedia theatre and impressive vocal range. @ www.thetivoli.net.au
theatre
»›
collaboration A hush falls over an audience, as the lighting ebbs away and the curtain slowly rises. The theatrical performance has started. Aiming to take theatre outside traditional theatres, an inaugural Brisbane-wide fringe theatre festival is stepping outside the box, and away from the stage. From flash-mob theatrics wielding umbrellas, to improvisational comedy performed in a converted ice-cream factory, the Anywhere Theatre Festival will break all boundaries of conventional theatre. Running from May 5–14, the festival will come to life with an exciting array of collaborators, including acts from Circa, Queensland Arts Council, Flipside Circus and Imploding Fictions. @ www.anywherefest.com
FILM
rock
»›
From the first opening guitar riff to the closing applause – rock music has transformed, revived and moved generations of dreamers, activists and music lovers. Showcasing concert films, documentaries and live recordings, Let There Be Rock will capture the power of rock in its many forms. Harnessing the spirit of rock ‘n’ roll culture, the film series will delve into the lives and rare experiences of some of rock’s greatest legends. The event’s Friday Night Sessions will feature local musicians performing music inspired by the feature films. Let There Be Rock will run at the Australian Cinematheque, GoMA from April 9 to June 5. @ www.qag.qld.gov.au 50 map magazine
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INSTALL ATION
light
»›
Film can take on many guises, from video installations, to cult motionpicture pieces and experimental film works. Best known for Light Trap, his expanded-cinema work, Greg Pope creates unique cinematic experiences using multiple projectors that point towards a visual haze created in the centre of a room. Far from the usual confines of film, Greg’s latest project Light Cipher doesn’t rely on mainstream projection techniques – with no screen, no two-dimensional imaging, no structured beginning or end, and even no seating. At IMA on April 14, Greg will join creative forces with Mike Cooper, a renowned British improvising slide guitarist and Hawaiian-music talent. @ www.ima.org.au
arts
mood
by MIKKI BR AMMER
Ali Farka Toure talking timbuktu
DEXTER GORDON dexter blows hot and cool
VARIOUS ARTISTS back to peru – volume one
FLEET FOXES helplessness blues
by World Circuit/IODA, 1994
by Ace Records/IODA, 1955
by Vampi Soul/The Orchard, 2010
by Sub Pop/Inertia, 2011
When two cultures meet, the result can sometimes be somewhat chaotic, full of miscommunications caused by cultural differences. But when Malian singer and guitarist Ali Farka Toure teamed up with American roots music maestro Ry Cooder, the resulting collaboration was nothing short of cultural harmony. Talking Timbuktu combines the best that each of the two musical styles has to offer, from moody blues guitar and dirty bass lines, to delicate mandolin and African drum beats. It’s no wonder the collaboration was awarded the Grammy for Best World Music Album in 1994.
Many people dream of becoming either a supreme jazz musician or an Academy Award-nominated actor. Seizing more than his share from the talent pool, Dexter Gordon was both. Known for his ability to rework the bebop musical vernacular of the likes of Charlie Parker, Bud Powell and Dizzy Gillespie, Dexter – a tenor saxophonist – is widely considered a jazz great. Dexter Blows Hot and Cool is a relatively obscure EP in which Dexter fronts a quintet composed of Carl Perkins, Leroy Vinnegar, Chuck Thompson and Jim Robinson. The result is a worthy example of sultry, smoky jazz at its best.
For many people, a mention of Peruvian music might conjure up the mystical strains of pan flutes or perhaps dexterous fingering on an acoustic guitar. But, in truth, the spectrum of Peruvian music culture is wide and varied. Back to Peru – Volume One: The Most Complete Compilation of Peruvian Underground ‘64–74 is a glimpse of what your parents or grandparents might have been dancing to had they been Peruvian. A journey through the pop and rock music of the decade between 1964–1974, the album is an interesting, and sometimes amusing, insight into Peru during that era.
The sounds of Seattle-based indie-rock outfit Fleet Foxes have a tendency to induce whimsical daydreams and to soothe the soul. The follow-up to the group’s 2008 self-titled debut release, Helplessness Blues maintains the distinct sound that harks back to a lazy summer in the American South. From wistful ballads infused with soulful harmonies and melancholic fiddles, to steady rhythmic ditties that are bound to compel your toes to tap, the album is a solid continuation of Fleet Foxes’ irresistible musicality. Helplessness Blues is sure to bring a smile to your face.
arts
book
by ERIC LINDGREN
BOOKS SUPPLIED by coaldrake’s BOOKSHOP, barracks
The Little tapas book
Legends of surfing
Secrets of macarons
The Artist’s lunch
From Murdoch Books
by Duke Boyd
by Jose Marechal
by Alice McCormick & Sarah Rhodes
‘More than 60 tempting little snacks.’ From Spanish cuisine, tapas are warm or cold snacks made using a variety of ingredients – potatoes, tomatoes, cheese, spinach, oysters, olives, etc. Mixed together with a sprinkling of extra-virgin olive oil, they contribute to a tasty interlude with a friend, or a late-night relaxation on the sofa. Little it may be, but handy this book certainly is. When the tummy calls, and the bits and pieces are there, a few minutes’ creation will result in a memorable snack that can be presented just as you please. Preparation, cooking time and ‘serves four’ round out the recipes.
The greatest surfriders from Duke Kahanamoku to Kelly Slater, in 12 parts from the Pioneers to the Towin-surfers. More 180 names, familiar and not, with Duke acknowledged as the ‘first surfing hero.’ Thankfully associates are included – filmmakers, still photographers, the ‘culture’, board builders and especially the women who blossomed after the lightweight foam boards were introduced. A worldwide survey, here are Malibu’s ‘Gidget’ and Bondi’s ‘Wheels’ Williams (1950s), wavedancer Jericho Poppler (1960s), through to Florida’s Kelly Slater (2011). For surfing devotees, a book of heroes.
Italian in origin, French in development, eaten by all and sundry around the world. Macarons were originally a pasta delight, now a biscuit made from almonds, sugar and egg-whites, crisp and slender, flavoured to tempt and favoured by many. A sweet, glutenfree treat, no more difficult to make than flaky pastry, or difficult to eat than a Melting Moment. Jose Marechal takes us through the ingredients and their assembly, from the classics – vanilla, chocolate, raspberry or lemon. Then on to the specialities – hazelnut, amaretti, or honey. Asides about the ingredients, and tips on customisation round out a delightful book.
‘A voyeuristic treat for art lovers ... (this book) ... is a celebration of the more carefree and convivial moments in an artist’s life and certain to satisfy any hunger in the cultural imagination.’ From Margaret Olley, one of Australia’s enduring artists, these words succinctly describe this book. Here 18 prominent artists contribute time and words to describe their preferences and pleasures gained from partaking in their favoured cuisine. Not only food stimulates them, but a joy for life experiences shared by selves, family and friends. From Elders to Emerging, a treat for the mind and body!
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HIGHLIGHTS
judithwrightcentre.com 07 3872 9000
Judith Wright Centre presents
LUCY GUERIN INC’S
UNTRAINED DANCE
Directed by Lucy Guerin Selling out at festivals in Hong Kong, Sydney and Adelaide, Untrained is a quirky mix of dance, theatre and comedy. You will be thoroughly entertained as two Brisbane locals match it on stage with two professionals.
“This is fun… refreshing and amusing.” SYDNEY MORNING HERALD
Fri 13 – Sat 14 May Tickets from $20
Judith Wright Centre presents
THE ADVENTURES OF ALVIN SPUTNIK:
DEEP SEA EXPLORER THEATRE
WINNER
By Tim Watts
“OUTSTANDING SOLO SHOW”
Direct from seasons at Sydney Festival and the New York International Fringe Festival comes this award winning one-man show fusing animation, mime, puppetry and music.
NEW YORK INTERNATIONAL FRINGE FESTIVAL
“An endearing Australian solo show…akin to a theatrical ‘Wall-E’” THE NEW YORK TIMES
Mon 16 – Sat 21 May Tickets from $15 The Judith Wright Centre of Contemporary Arts is a Queensland Government initiative operated by Arts Queensland.
420 Brunswick St, Cnr Berwick St Fortitude Valley Q 4006
arts
gallery
Brisbane Powerhouse
sistagirls
Nestled in the tip of the Northern Territory, the Tiwi Islands are home to a remote, colourful and private transgender community. Invited by a flamboyant community member, photographer Bindi Cole travelled to the secluded island community to capture the stories, history and culture of the Tiwi Island’s transgender Sistagirls. Prior to Western colonisation, Sistagirls (or the traditional term Yimpininni) were regarded as nurturers within the community, and held in high regard as important cultural and community participants. Through Bindi’s reflective and thoughtful lens the Sistagirls’ world begins to unfold – following emotional highs and lows, laughter, hope, grief and inner strength. A two-part exhibition, Sistagirls is a free stillphotography exhibition, and Sistagirl is Bindi’s moving and intimate documentary film. Brisbane Powerhouse April 16 to May 29
A creative muse can embody myriad forms. For husband-and-wife duo Ethel Carrick and Emanuel Phillips Fox, it was their marriage and love of travel that provided endless opportunities for inspiration to flourish. Marrying in 1905, the couple embarked on widespread travels from Australia and Italy to North Africa and Spain. Exploring one of Australia’s most artistic marriages, Art, Love and Life: Ethel Carrick and E Phillips Fox will feature an extensive array of artworks and personal memorabilia. Queensland Art Gallery April 16 to August 7 Queensl and Art Gallery
art, love and life
E Phillips Fox , Al fresco c 1905 , Oil on canvas , 153.6 x 195.6cm Morgan Thomas Bequest Fund 1908 Collection: Art Gallery of South Australia, Adelaide
UQ Art Museum
space invaders When determining an ideal medium on which to commence a work of art, some artists will turn to paper, whilst others may reach for a tautly stretched canvas. For street and stencil artists, the city streets offer a diverse, stirring and experimental canvas. Demystifying the distinctive and satirical nature of Australia’s street-art culture, Space invaders showcases an exclusive selection of street art, stencils, zines, drawings and prints from the National Gallery of Australia. UQ Art Museum April 9 to June 5
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T H E E A T I S S U E AP R I L 1 1
subscribe to the map memo at themapmemo.com
LEFT: Ghostpatrol Hexen 2010, hand‑drawn paste‑up, National Gallery of Australia, Canberra Acquired with the support of Calypso Mary Efkarpidis, 2010 © Ghostpatrol BELOW: Prism not titled (red shoes) 2004, stencil, National Gallery of Australia, Canberra Gordon Darling Australia Pacific Print Fund 2007 © Prism
PoP UPPoP UP ShoP ShoP From 16th Feb
oPeN UNtIL eND oF mAY
168 Grey Street South Bank 0400 704 212 alex@hamimi.com.au hamimi.com.au
20% off
all cuShionS + ottomanS until StockS laSt
Furniture | Lighting | homewares Vintage rugs | Accessories and Jewellery Artefacts and Art Works
168 Grey Street South Bank 0400 704 212 alex@hamimi.com.au hamimi.com.au
arts
live
lucy
guerin
INTERVIEW By FRANCES FRANGENHEIM
Melbourne-based choreographer Lucy Guerin practically eats, breathes and sleeps dance, and she wouldn’t have it any other way. Lucy turns 50 this year and has spent the past 30 years touring the world with award-winning dance works she has either danced in or choreographed, and sometimes both. Aside from her festival masterpieces and commissions for the likes of Australia’s Chunky Move and the Australian Opera, Lucy counts among her greatest achievements being invited to create a work for Mikhail Baryshnikov and also launching her own dance company Lucy Guerin Inc. in 2002. For all the awards and accolades Lucy has achieved at home and abroad, it’s hard to believe she wasn’t ambitious in her early years. But thanks to some inspiring mentors taking her under their wings, and relentless training, she soon found her feet. She brings her hit show, Untrained, to Brisbane at the Judith Wright Centre from May 13–14. It seems somewhat unsettling that Lucy Guerin should turn her attention to those of us who can’t dance – to those of us who really shouldn’t be spotlit on stage. After all, Lucy is one of Australia’s leading dance choreographers and her job is to work rigorously alongside experienced dancers – honing their moves and pushing the boundaries of physicality and creativity. But in Untrained – her dance theatre piece that has toured internationally with sold-out shows – Lucy does the opposite, inviting local untrained dancers to share the stage with highly skilled dancers. The result is a bit like seeing swans and newborn foals together in one pen; the trained dancers’ grace and poise makes the untrained performers look like they’re yet to get acquainted with their limbs. Not surprisingly, the complex movements that one man can do with ease, another can only attempt. Why pay to see amateurs, you ask. Well, because the results are damn funny and seriously intriguing – you can see for yourself when Untrained shows at the Judith Wright Centre in Fortitude Valley from May 13–14. Lucy expertly crafts a part-choreographed/ part-impromptu story that is as much about what these men have in common as how their bodies and physical histories set them apart. To capture a time when Lucy could truly relate to untrained dancers, we must rewind to when she started ballet lessons at age seven, when dance was all about dress ups and 56 map magazine
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daydreaming. As a teenager she was enamoured with the idea of being a dancer, but a career seemed too difficult to imagine, and she lost faith. After finishing school, Lucy didn’t dance for one year, but then decided to enrol in ballet classes again. “And I was terrible!” she admits. “I was 18 and doing classes with these 12-yearold girls who were much better than
connection with that city and there was such a diverse range of people and ideas to relate to.” She performed with esteemed companies, including Tere O’Connor Dance, the Bebe Miller Company and Sara Rudner, and also made her move into choreography. She was inspired to be a choreographer when she realised she wanted to tell her own stories.
I wanted it to epitomise everything I loved about dance, and wanted it to be the best it had ever been ... ”
me. It was extremely demoralising.” Fortunately for Lucy, Rex Reid – a famous Adelaide-born dancer and choreographer who sadly passed away in 2000 – spotted her talent and encouraged her to audition for what was then Adelaide’s new Centre for Performing Arts (CPA). “It was a contemporary dance school, but at the time I knew nothing about contemporary dance – I’d hardly heard about it,” Lucy laughs. She spent two years at the CPA during her late teens, and then moved to Sydney in 1983 to train under the expert eye of Russell Dumas, whom she credits as one of her most valuable mentors. At age 28, Lucy moved to New York where she lived for seven years. “It was wonderful,” she gushes. “I had a real
“Because I’d worked with choreographers for such a long time I sensed I was getting dissatisfied with interpreting or realising other people’s ideas and I very much wanted to be the one creating the work,” she explains. “When I was in New York I spent a lot of time in a studio by myself making a solo piece, which was quite a frustrating experience for me because I wanted it to epitomise everything I loved about dance, and wanted it to be the best it had ever been. I was quite ambitious for this very small solo,” she laughs. “But I spent a lot of time lying on the floor actually incapacitated by it. I eventually made something and it rolled from there.” Lucy showed her solo piece, Irresistible Divide, in New York in 1990,
check out the latest news at streeteditors.com
and gradually staged and toured more choreographed works. In 1996 she won a prestigious New York Bessie Award for her work Two Lies, which was scooped up by famous dancer Mikhail Baryshnikov for his White Oak Dance Project. Baryshnikov commissioned Lucy to make another work, Soft Centre, which she counts as a major career achievement. Lucy launched her company Lucy Guerin Inc. at home in 2002. “It was a way to create new works and have a more sustainable practice as a choreographer,” Lucy explains of the impetus. Balancing the creative and business aspects of her company is still her biggest day-to-day challenge, but she’s clearly winning – Lucy Guerin Inc. has flourished and not only creates new works that tour the world, but also supports young choreographers and dancers, hosts artists-in-residence, and presents workshops with visiting industry heavyweights. What hasn’t changed is Lucy’s vision. “My vision is to encourage, provoke and challenge the dance community and make it as exciting as it can be,” she affirms. Asked what she loves about her job, Lucy explains that dance and choreography are suited to her way of thinking. “I feel a real connection between the way the world works and choreography. It’s a very complicated connection. It’s not straightforward and I think that kind of complexity is very enjoyable for me – to sort through how to express ideas and what happens to us human beings through choreography.”
face
film
THE FILM red dog
THE FILM potiche
THE FILM ARTHUR
Based on a true story, Red Dog tells the legendary tale of a dog who unites a Western Australian mining town in the 1980s. In search of his longlost master, the canine in question inspires the community to commission a statue in his honour. The Australian production stars Josh Lucas, Keisha Castle-Hughes and Tasmanian talent Rachael Taylor.
Trophy wife Suzanne (Catherine Deneuve) is used to the life of luxury shared with her overbearing husband. Her life takes a turn when striking factory workers hold her husband hostage – forcing Suzanne to take over the business. In Potiche, Suzanne must win the respect of her workers, as well as juggle her roles of wife and mother.
Arthur Bach (Russell Brand) is a lovable billionaire, dependent on both his excessive fortune and the trusted advice of Hobson, his nanny (Helen Mirren). In Arthur, he must choose between an arranged marriage with the wealthy Susan (Jennifer Garner), or losing his fortune to be with Naomi (Greta Gerwig), the only woman he has ever truly loved.
THE FACE JOSH LUCAS
THE FACE CATHERINE DENEUVE
THE FACE RUSSELL BR AND
Most recognisable for his role opposite Reese Witherspoon in Sweet Home Alabama, Josh Lucas’ career spans both the big screen and the stage. The son of hippie activists, Josh has also produced a number of documentaries in recent years, covering a range of topical issues, from war to racism in the classroom. Josh steps into the lead role of John, opposite four-legged actor Koko in Red Dog.
French film doyenne Catherine Deneuve emulated the career both her parents and her elder sister chose when she first took to theatre in 1957. Now, 111 films later, she is showing no signs of slowing down. With her role as trophy-wifeturned-top-dog in Potiche, Catherine follows in the footsteps of her idol Marilyn Monroe to cement her status as one of film’s icons.
Following his film debut in 2007’s St Trinian’s, Russell Brand’s star-power has skyrocketed from jovial British comedian to Hollywood’s latest star. After stints in a number of silverscreen blockbusters, writing for newspaper columns, a radio and television career and the release of two autobiographies, Arthur is Essex-born Russell’s latest foray into film.
check out the latest news at streeteditors.com map magazine
T H E E A T I S S U E AP R I L 1 1 57
MM_608
Brisbane Corner Edward & Mary Street T. 3221 4866 Milton 12 Douglas Street T. 3858 2700 Maroochydore Sunshine Plaza, Horton Parade T. 5451 1120 Minyama Corner Kensington Drive & Nicklin Way T. 5444 0311 www.eckersleys.com.au *Conditions apply. Offer only available from 4/4/11 until 8/5/11, while stocks last. Offer applies to stretched canvases and panels only. Photographic canvas sheets, rolls by the metre and canvas pads not included. Purchases cannot be added to the Eckersley’s Loyalty Program. No further discounts. No rainchecks. Canvas range and sizes may vary from store to store.
arts
ticket
cinema
festival
film
dance
APRIL 8 –17 @ BRISBANE POWERHOUSE w w w.brisbanepowerhouse.org
APRIL 21–26 @ byron bay w w w.bluesfest.com.au
APRIL 7–12 @ PAL ACE CENTRO CINEMAS w w w.palacecinemas.com.au
MAY 13 –14 @ JUDITH WRIGHT centre w w w.jwcoca.qld.gov.au
At this year’s Brisbane Queer Film Festival (BQFF), patrons can expect to experience a variety of emotions – from passion to suspense. A forerunner in Brisbane’s annual cultural program, the festival will present a multitude of documentaries, local features and international films of all budget sizes. Now in its 11th year, BQFF showcases cinema by, about and for the queer community in a variety of constructs. This year’s line-up includes opening film Spork, comedy I Love You Phillip Morris and Australian documentary Sistagirl.
After a long-awaited relocation to Tyagarah Tea Tree Farm in 2010, Bluesfest is back this year looking better then ever. Gearing up to welcome 17,500 visitors each day, the festival will showcase a creative array of artistic and musical acts. From its humble beginnings in 1990, the Blues and Roots Festival has grown both in size and reputation, proving time and time again to be one of Australia’s premier festivals. This year’s legendary line-up brims with talented favourites including Bob Dylan, Ben Harper and Ash Grunwald.
Inspiring and challenging, international film can transform dreams and ideas. In 2011, the Audi Festival of German Films returns, celebrating its 10th year. To commemorate this milestone the festival will showcase the best of German film, screening 20 contemporary and classic films, as well as 13 documentaries. The festival will open with Goethe! a decadent costume drama starring Alexander Fehling of Inglourious Basterds fame, and also stars renowned German actor Burghart Klaussner, the festival’s guest of honour.
What began as an experimental workshop has launched a groundbreaking dance piece. Director Lucy Guerin’s interest in choreographing for nondancers has culminated in the creation of Untrained, where amateur dancers with no professional training take to the stage with professionals. The Brisbane leg of the show will feature dance novices Matthew O’Neill and Javier Briceno, chosen for their finesse from 40 people who auditioned. The locals will star alongside industry heavyweights Antony Hamilton and Alisdair Macindoe.
bluesfest
queer film festival
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festival of german films
untrained
be the change you want to see in the world
2011 Selected ArtiStS:
9 April – 22 MAY 2011 Gallery 1
Louise ALLERTON Todd ANDERSONKUNERT Robert ASHTON Narelle AUTIO Donna BAILEY Lyn BALZER & Anthony PERKINS Rebecca BEARDMORE Liam BENSON Kate BERNAUER Jane BURTON Nigel CLEMENTS Michael COOK Nathan CORUM Rebecca DAGNALL Tamara DEAN Damian DILLON Anne FERRAN
Denise FERRIS Joachim FROESE Christopher FULHAM Phillip GEORGE Lee GRANT Kelly HUSSEY-SMITH Diego IBANEZ Ingvar KENNE Jeff LEVINGSTON Marita LILLIE Anne MACDONALD Eva MAROSY-WEIDE Gregory McBEAN Roderick McNICOL Georgia METAXAS Prudence MURPHY Harry NANKIN Ben Ali ONG Polixeni PAPAPETROU
Geoff PARR Debra PHILLIPS Susan PURDY Zorica PURLIJA Helen PYNOR Lynne ROBERTSGOODWIN Phil ROUBIN Julie RRAP Joanne SAAD Sylvia SCHWENK Sam SHMITH Steven SIEWERT Justin SPIERS Jacqui STOCKDALE Darren SYLVESTER Innocenza TORITTO Anya VAN LIT Ken & Julia YONETANI
FAMilY ActiVitY dAY SUNDAY 15 MAY 11 – 3PM Free
Liam Benson, A Christian Country 2011, digital print (detail), Finalist Josephine Ulrick and Win Schubert Photography Award 2011
GOLD COAST CITY GALLERY
Also on displAy NOW AND WHEN: AUSTRALIAN URBANISM. UNTIL 1 MAY 2011. GALLERY 2.
The Arts Centre Gold Coast 135 Bundall Rd Surfers Paradise www.theartscentregc.com.au 07 5581 6567 Open Mon to Fri 10am – 5pm Weekends 11am – 5pm
arts
stimulator HEAD OF PROGR AMMING BRISBANE POWERHOUSE AND FESTIVAL DIREC TOR OF BRISBANE QUEER FILM FESTIVAL
sarah neal
BRISBANE QUEER FILM FESTIVAL, APRIL 8 –17 @ BRISBANE POWERHOUSE overseas. I don’t believe creativity exists in a vacuum.
What attracted you to film?
Film has the ability to cross international boundaries, entertain and educate us about other people and places and, in the space of 90 minutes, change our perspective. I find that incredibly exciting.
What do you love about what you do?
I love working with a wide range of artists and an incredibly talented group of colleagues to bring new work to audiences in the most aesthetically pleasing venue in Australia.
Where does your creativity come from?
I’m inspired by a wide range of artists working in many different mediums. The more artists I meet and exchange ideas with, the more my own ideas are challenged and developed.
What would you like to achieve through your work?
For me, the only way to fuel this is to see a lot of work – films, live performances, artist talks, forums and exhibitions in Australia and
Two things – I’d like to see the artists we support develop sustainable careers in their practice and I’d like audiences to embrace the unknown; to see new work and not just the shows they’re already familiar with. This is where the best surprises lie.
WHO
Lukas
How do you ‘fuel’ that creativity?
IS
Bowles MUSICIAN
YOUR
FAVOURITE?
DIRECTOR Stephin
Romeo Merritt
Filmmaker
Castellucci (The
Magnetic
Moodysson
ACTOR
AUTHOR
Catherine
Fields)
PERFORMER
Paul
Deneuve Peaches
ARTIST Cindy Sherman Designer Herr Von Eden Comedian Amy Sedaris
be the change you want to see in the world map magazine
T H E E A T I S S U E AP R I L 1 1 59
sliQFlicks
Free Films AT The sTATe liBrAry sundAys, 2pm
Get ready to lauGh with a month of comedic acts helpinG to harness your happiness 3 Apr
Tim minchin reAdy For This 10 Apr
JoAn rivers A piece oF Work 17 Apr
dAve chAppelle’s Block pArTy
24 Apr
Extraordinary creatures and installations exploring contemporary life Until 5 June State Library of Queensland Cultural Centre, South Bank Open daily 10am–5pm
AmericAn: The Bill hicks sTory nexT monTh… 1 mAy
An inconvenienT TruTh
facebook.com/statelibraryqld
part of the Ideas Festival 2011
twitter.com/slqld
slq.qld.gov.au/lumia
www.slq.qld.gov.au/whats-on
arts
stimulus challenge
openideo
Until may 18 @ www.openideo.com
Harnessing the power of creative thinking and the open forum of the internet, a global quest is underway to provide innovative food solutions for Queensland. Calling on public ideas, OpenIDEO aims to close the gap between rural food production and urban food consumption. In partnership with the Queensland Government and the 2011 Ideas Festival, the OpenIDEO online challenge will actively pursue tangible policy change. m a rkets
Ports i de B out i q ue M a rkets B R O W S E independent craft stalls and boutique fashion labels AP R I L 1 0 @ P O R T S I D E W H A R F
ja zz
an evening with herbie hancock
april 28 @ qpac
When astonishing talent meets a passion for exploration, a bright and promising career is born. Celebrating his 50th year as a professional jazz musician, Herbie Hancock has transformed and enhanced the world of jazz – continually pushing musical boundaries in an effort to explore the depths of his craft. Australian audiences will be swept away on a mesmerising national tour, as Herbie and his band unleash their shared love of groundbreaking jazz. g a llery
A L E X K O PP S a nd A L E X K N O S T W itness abstract analog U E video art and photography U N T I L AP R I L 1 0 @ N i ne L i ves G a llery
gig
the holidays
April 15 @ the zoo
Preparing for a holiday can be simultaneously thrilling and exhausting. For Sydneysiders The Holidays, life on the road is one extended vacation, with the band’s current 2011 tour traversing the globe, from Scarborough Beach in Western Australian to Brighton, England. Bringing its indie-pop beats to The Zoo, the band promises to deliver a mix of quirky and playful live music. The Holidays’ energetic tunes are sure to permeate across The Valley streets late into the night. forum
Pe c h a
Kucha
J oin
dynamic
design
theatre
innovators
for
an oak tree
concise
and
motivating
discussions
AP R I L
13
@
B r i sb a ne
Powerhouse
April 28 to May 14 @ Bille Brown Studio
In Queensland Theatre Company’s An Oak Tree, proudly sponsored by map magazine, one half of a two-part cast will change every performance. Hayden Spencer steps into the perplexing shoes of a stage hypnotist who harbours a harrowing burden. Hayden’s hypnotist encounters a different actor each night, none of who have ever laid eyes on the script. For your chance to attend a special preview of An Oak Tree, on Thursday April 28, visit www.mapmagazine.com.au and follow the win links.
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map magazine supports modester and narboth
FLY TO PHUKET WITH STRATEGIC AIRLINES
arts
stimulus festival
2011 ideas festival
may 19 –22 @ state libr ary of queensl and
Good ideas need a memorable conversation starter. Channelling the community nature of joint ideas, the 2011 Ideas Festival, proudly sponsored by map magazine, aims to provide conversation starters on a large and diverse scale. Participants are invited to delve into conversations surrounding sustainability, food futures and happiness. Conducted online and onsite at the State Library of Queensland, the festival seeks to spark conversation and link-up inquiring minds. b a llet
Al i c e
in
W onderl a nd
FOLLOW
ALICE
DOWN
cinema
THE
RABBIT
le comte ory
HOLE
WITH
THE
B allet
T heatre
of
AP R I L
Q ueensland
19 –20
@
QPAC
April 30 to May 5 @ Dendy Portside
Crusades, countesses and disguises abound in Rossini’s comedic opera Le Comte Ory. Originally performed in French at Paris Opéra in 1828, the opera unveils the story of the scheming Count Ory and his smitten page Isolier – both vying for the affections of the Countess Adèle. Part of The Metropolitan Opera’s film series, Le Comte Ory is brought to life on the big screen in a stunning array of musical talent, captivating costuming and enticing plotlines. the a tre
S t a tes p e a re
D E LV E
INTO
SHAKESPEARE
film
WITH
LA
brighton rock
BOITE
AND
SHAKE
&
STIR
T H E AT R E
CO
FROM
AP R I L
28
TO
M AY
6
@
LA
BOITE
From April 14 @ Pal ace Cinemas
Murder, seduction, deception and manipulation make for imposing and thrilling characters on screen. Delving deep into the dark depths of organised crime, Brighton Rock follows the demise of the obsessive and troubled Pinkie. Based on Graham Greene’s iconic 1939 tale, the film questions moral compasses, skewed notions of justice, and crime and punishment, as Pinkie and his gang spiral into a soiled world of lies, murder and retribution. SYMPHONY
G r i eg ’ s
P i a no
Con c erto
ballet
EXPERIENCE
THE
WONDER
vis-à-vis studio series
and
WARMTH
OF
E dvard
G rieg ’ s
P iano
C oncerto
AP R I L
30
@
QPAC
APRIL 29 TO MAY 14 @ THOMAS DIXON CENTRE
Unlocking a secret takes persistence, probing and, above all, patience. In the Queensland Ballet’s Vis-á-vis Studio Series, secrets and untold stories are unravelled and analysed, in an intimate behind-the-scenes performance. Audiences will be whisked away on a theatrical and unpredictable performance, showcasing snippets of works presently in rehearsal, and new choreography. Artistic Director François Klaus will guide audiences through stunning works in progress.
map magazine supports modester and narboth map magazine
Love Let Me Out By Craig Hearps
A PLAY ABOUT MODERN MAN’S STRUGGLE TO BALANCE WORK, LOVE, SEX AND FREEDOM...
CAPE BYRON PRODUCTIONS brisb ane The Studio, Metro Arts May WED 4th - SAT 8th May WED 11th - SAT 14th byron b ay May Fri 20th & Sat 21st Byron Theatre @ Community Centre theatre doors open at 7pm Play starts at 7:30pm THE GIFT & THE GRAIL
TIX: $28 / $25 pre-booked metroarts.com.au 07 3002 7100 byroncentre.com.au 02 6685 6807 sexual references, Drug references, nudity
loveletmeout.com
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travel
travellersmap
villa sumaya GUATEMALA
Text and PHOTOGRAPHY BY MIKKI BRAMMER
A winding drive through the mountainous landscape of western Guatemala, and a vigorous boat ride across the glistening expanse of Lake Atitlan, will bring you to the doorstep of Villa Sumaya. Sitting on the northern banks of the lake, and reachable only by boat, this charming guesthouse and retreat is literally a hidden paradise. Nestled in the heart of the Mayan world, there is a whimsical mysticism to the place, where Mother Nature is revered and her delicate touches are woven into every precious experience.
The shaman leans over the smouldering fire, nudging its embers and whispering to the nascent flames, compelling them to rise up in all their glory. On his head is a brilliant red scarf that sits in incongruous harmony with the discordant patterns of the rest of his traditional attire. As the flames begin to flicker, he slowly adds to the fire pit a collection of tapered candles in different colours, his whispers becoming a monotone chant as the smoke begins its wildly exotic dance towards the sky. The grass surrounding the fire glistens with crystal drops of dew balanced delicately on its tips by the cool early morning air. Thirteen figures sit, transfixed by the shaman’s diligent process. Our eyes bleary, and our hands clasped around steaming cups of tea, we watch as he begins the ceremony. As he moves agilely around the fire, he invokes a blessing for each of the Mayan birth signs, and we chant along with him in call and response. Each of us has written on a piece of paper our hopes for the world, be they a blessing for a loved one, or a will to rid ourselves of a weakness. At the shaman’s instruction, we throw them into the fire, offering our whims to the universe. He places a set of the candles in our hands, telling us to once again will our heart’s desire upon them. He moves about the circle, lighting our candles and performing a blessing upon each of us. Even with my eyes closed, I feel the powerful warmth of his presence in front of me as he waves the candles systematically across my being, chanting in a Mayan dialect. My heart begins to pound and, by the time I have come to 62 map magazine
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my senses, the ceremony has finished. This is the third morning of our eight-day yoga retreat at Villa Sumaya. I think back to our arrival, aboard the old boat that skipped across the sparkling waters of Lake Atitlan basking in the afternoon sunlight. As the villa slowly came into view, my heart swelled at its sheer natural beauty. Banana palms undulated elegantly in the gentle breeze as waves lapped tenderly against
home to curious fauna. The positioning is such that virtually any vantage point offers a view that will take your breath away – the expanse of the imposing lake and soothing blue skyline pierced by three majestic volcanoes. Following the shaman ceremony, we climb the stairs to the yoga studio for our daily Ashtanga practice. Perched atop the highest building at Villa Sumaya – Tara Temple – the space
As the villa slowly came into view, my heart swelled at its sheer natural beauty. Banana palms undulated elegantly in the gentle breeze ... ” the shore. We clambered out of the rustic speedboat and onto the charming old dock that acts as the welcome mat to Villa Sumaya. Taking a deep breath of tropical air, I let my soul drink in the beauty before me. Having never been on a yoga retreat before, I was intrigued as to what would fill the blank canvas that was the next eight days. The shaman ceremony falls on New Year’s Eve, so it seems fitting that we have begun the final day of 2010 with an internal reflection. The first two days of the retreat have already been a revelation. It’s hard not to become reflective when ensconced in the simplicity of Mother Nature as you are at Villa Sumaya. The thatched-roof buildings of the retreat sit nestled in against a hill, fringed by verdant foliage
itself is imbued with a magical warmth, and an energy that indicates a mingling of souls of all those who have sat upon its wooden floors. Compared to my companions, I am a yogic novice, but as I watch them glide elegantly through each movement, I am inspired to dedicate myself to the practice I have dabbled with capriciously for years. Afternoons at the retreat are allocated to doing whatever we please, be it lazing in a hammock, swimming in the lake, or indulging in a massage. This afternoon, the sun is shining gently, complemented by an earthy breeze. Armed with a fruit smoothie from the retreat’s juice bar, I nestle back into a sun lounge under a thatched pagoda on the lake’s bank, and gaze into the patterns of the wind across the water.
map magazine supports the david sheldrick wildlife trust
As the sun begins to set, we return to the top of Tara Temple for meditation. A relative amateur in such activities, I’ve found these daily inner explorations to be somewhat of a challenge. But this evening is different. As I lie on my back listening to the rustle of the treetops outside the window, my mind flashes with clarity and a great energy begins to build in my heart, before spreading to every fibre of my being. The moment is fleeting, but enough to give me hope that, with practice, my efforts will not always be confined to an eternal struggle of the racing mind. The dinner bell rings and we amble down to join the other guests. As with every meal here, we are greeted with an ambrosial spread, this time Chiles Rellenos with Cucumber Salad and Red Bean Stew. Our dinner conversation turns to the new year that lies ahead of us the next morning. Being in a place of such purity, it seems a blessing to begin afresh in such a setting. We spend the time leading up to midnight singing and dancing. As the hour draws near, part of the group heads off to a party at another villa along the lake. I choose to ring in the new year a little more quietly. Accompanied by four others, I pad down under the moonlight to the dock that had welcomed us three days ago. Spreading blankets across its rustic surface, we settle back onto the dock. As a city dweller, it is rare that I am privy to a sky awash with so many stars. I catch my breath as my heart once again swells at the beauty around me. The clock strikes midnight – it’s going to be a beautiful year.