map magazine issue #162 by map magazine

motivated australian people Nourish your soul ...

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APRIL THE EAT ISSUE

APR>14 #162 BRISBANE

#162

THE DREAMERS

THE EAT ISSUE APRIL2014 4,934 DAYS SINCE WE LAUNCHED ANOTHER IDEA BY

20 local

[encouraging dreaming]

“Life is fun – relax and enjoy it.”

MEDIA ARCHITECTS managing editor carl lindgren business manager wendy schipper publishing manager chrisanthi demos global editor mikki brammer assistant editor melinda halloran editorial assistants lauren barker, sonya gellert, linsey rendell copy editor matthew brady web/graphic designers tahlia gregori, sarah hyne, tia queen photographer melinda halloran account managers elizabeth ljubinkovic, shelley thompson financial controller kathryn lindgren finance assistant roderica lebis media assistant emma benfatto web developers morgan daly, dino latoga, sam pospischil contributors eric lindgren map cheer squad kara ciampi, leo the map cat map babies ethan, jasper york, mia, milo day, mollie, oscar map sponsor kids modester, naboth map foster animals jarot the orangutan, maxwell the rhino, migaloo the whale, pedro espinodo the iguana, philadelphia nightingale the turtle, rosie the giraffe, sinya the elephant map sponsor items a charity: water well in ethiopia a swing in bolivia an acre of the gondwana link if you don’t want to share your copy of map magazine with a friend, please place friend in a recycling bin. if you don’t have a recycling bin, it’s about time you got one! all paper used in the production of map magazine comes from well-managed sources. 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.

dreamer

26 national

– – ALISON HUTLEY

dreamer

“You shouldn’t take life too seriously.” 38 international

– – RODNEY DUNN

COVER Huxtabook by Daniel Wilson Photography by Chris Middleton Styled by Vicky Valsamis Published by Hardie Grant hardiegrant.com.au

dreamer

“I’ve always done everything with a smile on my face.” – – CLAUS MEYER 06 food

dreamer

“When you get a sense of your purpose, take action.” – – NATHAN CLARK 48 arts

dreamer

“Question everything and use that knowledge to further yourself and find empathy for others.” – – PENELOPE MULLEN

CONTENTS

neighbourhood search 17 pavement

VILLAGE

DESIGN/GOURMET

think 06 direction

Nathan Clark

global report

FASHION/BEAUTY

Architecture

street raw 24 cloth

Travel

Epicure

Photography

rolemodels

Cameron Hickey

Mick Hobson

30 40 41 42

home space pantry place food

MUSIC/ARTS/FILM

TRAVEL

prelude

travellers map

Stephen Multari

Hotel San Giorgio,

mood 46 book 47 gallery 46

48 live

Mykonos

VILLAGE FEATURE 33

local report

Penelope Mullen

face ticket 51 stimulator

Céline Semaan

grooming

Jeremiah Newton

Bridie Hooper

stimulus

MANAGING EDITOR’S NOTE

A book, too, can be a star, a living fire to lighten the darkness, leading out into the expanding universe.” –– MADELEINE L’ENGLE

Welcome to issue #162 of map magazine. What an amazingly wonderful world we live in! A world that is filled with a wondrous amount of inspiration if you choose to see it littered in the nooks and crannies of your everyday surroundings. Last month a team of astronomers led by John M. Kovac of the HarvardSmithsonian Center for Astrophysics detected ripples in the fabric of space-time. These ripples/gravitational waves are the leftovers of the universe exploding when it was roughly a trillionth of a trillionth of a trillionth of a second old. It was the second time in less than

two years that ideas thought to be radical have been confirmed by experiment – the first being the discovery of the Higgs boson. What is mind boggling is simply the fact that human beings are getting so close to understanding and proving ideas that Albert Einstein and many others thought almost 100 years ago. These discoveries reinforce the absolute beauty of life as we know it, and that whatever your beliefs are – religious, mystical, spiritual, scientific, multi-universe or parallel universes – the life you have now is real and that is your life to dream about. Remember to dream.

Carl Lindgren :) MANAGING EDITOR carl@mapmagazine.com.au look out for the next issue of map magazine THE DESIGN ISSUE follow map magazine on facebook, twitter & instagram

OUT MAY 9TH

map magazine aims to foster a culture of confidence, spirit and individuality in people to help them embrace a mindset where they can be positive about the future.

village

think

“Gratitude is the fairest blossom, which springs from the soul.”

START YOUR DAY WITH ...

gratitude

– – HENRY WARD BEECHER

“Feeling gratitude and not expressing it is like wrapping a present and not giving it.

”

– – WILLIAM ARTHUR WARD

HELLO

virtual volunteer

ark CATCHAFIRE

EDITOR’S MEMO

––

The beauty of simple, local and seasonal food is the focus of our April Eat issue. We’re so fortunate that our society is evolving to a point where eating sustainably produced local food is becoming the norm rather than the exception. And our dreamers this month have all dedicated their lives to connecting people with the bounty of beautiful food produced in their own neighbourhoods. Alison Hutley and her husband are reconnecting locals to fresh food with their boutique salad bar, Botanica. Rodney Dunn is teaching people the beauty of eating with the seasons through his cooking school, The Agrarian Kitchen. And Claus Meyer, cofounder of world-renowned restaurant Noma, is helping to change world cuisine by creating an entire food movement. Enjoy their inspiring stories!

Mikki Brammer EDITOR

mikki@mapmagazine.com.au

Many of us have the desire to lend our hands as volunteers, but it can sometimes be difficult to find the time to go out and dedicate to a certain cause. If you could help out from the comfort of home at any time of day, however, things might be a little easier. Catchafire is an online organisation that matches non profits with people who have certain skills they are willing to share for free. If you have a knack for marketing, design, branding, public relations, communications, or other talents that could be of use, scroll through the non profits on the website and volunteer virtually. @ catchafire.org

RETRODREAMER ––

VIKTOR FRANKL

“When we are no longer able to change a situation, we are challenged to change ourselves.”

One of the most well-known Holocaust survivors, neurologist and psychiatrist Viktor Frankl penned the famous tome Man’s Search for Meaning. His theory known as logotherapy explored the human need to find meaning in existence. Using his own harrowing experience in a concentration camp as an example, Viktor dreamed of helping others to learn to cope with suffering and use it as a way of finding meaning in their life.

INVITES YOU TO ... HEALING An Australian film inspired by a true story, Healing is a tale of redemption that takes place on the Won Wron low-security prison farm outside Melbourne. After 18 years in prison, Viktor Khadem (Don Hany) is sent to Won Wron to finish his sentence, and his broken spirit quickly captures the attention of senior case worker Matt Perry (Hugo Weaving), who rehabilitates prisoners by making them responsible for caring for injured raptors. When Viktor is assigned to care for Yasmine – a majestic wedge-tailed eagle – he begins the process of healing his soul. For your chance to attend map magazine’s special screening of Healing at Palace Centro on April 23 at 6:30 pm, visit mapmagazine.com.au and follow the links to the readers premiere. 112 lucky entrants will receive a double pass and winners will be notified by email. Good luck!

WIN AT ... MAPMAGAZINE.COM.AU # O1

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Chinese Puzzle

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to see the dystopian sci-fi film

to see the seductive French film

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Young & Beautiful

check out the latest news at theweekendedition.com.au

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village

direction

GLOBAL DREAMER

NATHAN CLARK

CHIEF MARSHMALLOW AGENT, USA WONDERMADE MARSHMALLOWS

wondermade.com –– What started out as a gift of homemade marshmallows from Nathan Clark to his wife Jenn became the family-run marshmallow brand, Wondermade.

eccentric guy (giant beard, bright red pants every day, professional marshmallow maker), so I suppose I’ve always failed at blending in. gets you out of bed in the morning

I’m not much of a morning person ... so my wife wakes me daily. But the pursuit of what’s ahead of me is what keeps me up at night.

REFLECTIVE // SPACE The Germanic god Odin was said to own two ravens – Huginn and Muninn – whom he would send out each day to fly over all the earth. The two birds, whose names meant ‘thought’ and ‘memory’, would come back and tell their master everything they had seen and heard. It is this idea of daily reflection that inspired the Huginn&Muninn sauna in the hills of Piacenza in Italy. Designed by AtelierFORTE, the entirely handmade spruce-wood outdoor sauna accommodates two people and is powered by a wood stove. @ atelierforte.com

HONEY // POPS

something you discovered this month I’m on the absent-minded

side, so I spend a lot of time rediscovering things. The upside is that when you forget how you did something the last time, sometimes you find a better way the second go-around. most beautiful thing you’ve ever seen I think the right answer should be my wife. It just happens to be my real answer, too. scares you Nothing! Though I had a friend who always answered this question with ‘really fast zombies’ and I think he has a good point. worth fighting for Pretty much everything worth doing. biggest inspiration What’s next. I think life comes in a series of inspirations from all sorts of sources. words of wisdom When you get a sense of your purpose, take action.

The chilly fingers of winter are slowly inching their way closer, meaning that cold and flu season is also well on the way. When you start to feel that inevitable scratch that signals the beginnings of a sore throat, a sure way to soothe the ailment is with a honey lollipop. You can easily make them at home and we recommend using the Waxing Kara Honey & Lavender Pop as inspiration. Featuring crushed dried lavender grown on the company’s farm, which is then harvested, dried and processed by hand, the lollipops can also help soothe a headache. @ waxingkara.com

PHOTOGRAPHY BY OLIVIA RAE JAMES

age 35. born Virginia, USA. thing that made the world sit up and take notice of you I’m a fairly

FARM // FARE

RUGGED // ART The art of scrimshaw first emerged in the late 1700s. Whalers would fill in their downtime by creating artworks by etching drawings into any available material – be it rocks, wood or sperm whale teeth and bones – using lamp black or tobacco juice to bring the drawings to life. Nostalgic goods purveyor Mollyjogger is reviving the art form with the release of its Scrimshaw Knife Kit. Containing a natural bone-handled pocket knife, a bamboo tracing tool, a hardened steel scribe and a half dram of India ink, amongst other tools, the kit is all you need to get started – except, perhaps, the whale teeth and bones. @ mollyjogger.com 06 map magazine

T H E E AT I S S U E A P R I L 1 4

be the change you want to see in the world

With a vintage Spartan trailer and repurposed shipping container as its home, The Farmbar is a sustainable restaurant concept in Charleston, South Carolina. Funded on Kickstarter in late 2012, the portable locale is the work of local farmer Tara Derr Webb, who had always dreamed of creating a mobile restaurant that served a menu of sustainable fare sourced directly from her farm, which is located about 50 km outside of Charleston. Finally launching this year, The Farmbar’s current menu features raclette, duck fat hash and lard tart amongst other indulgent goodies. @ thefarmbar26.com

global report

epicure

A COFFEE SET INSPIRED BY GLOBAL TRADITIONS

There’s a certain ritual to making a pot of tea – waiting for the water to boil, and allowing the tea leaves to steep for just the right amount of time before finally savouring the soothing beverage, preferably with a serving of scones and jam. While coffee can take just as long to make, its preparation is usually left to baristas, who serve the beverage in disposable cardboard cups to time-poor folks in a hurry to get on with the day. To restore a sense of tradition to the act of making coffee, Italian designer Luca Nichetto designed the Sucabaruca coffee set for Canadian gallery and store Mjölk. The coffee set, which is somewhat reminiscent of a tea set, was conceived after the husband-and-wife team of Mjölk asked Luca to design a product for their gallery that was crafted from only local resources. Starting with the theme of

SUCABARUCA COFFEE SET VENICE, ITALY

lucanichetto.com

08 map magazine

T H E E AT I S S U E A P R I L 1 4

map magazine is proud to be carbon neutral

ceremony, Luca began to consider the cultural connections between Canada and his homes in Stockholm and Venice, and coffee immediately sprang to mind. His reimagining of the coffee set harmonises Italy’s revered tradition of drinking coffee with North America’s filtered-coffee obsession. Continuing the theme of referencing cultures from around the world, Luca designed a cone-shaped body to be reminiscent of the character Carmencita from the Italian TV show Carosello and created three colour palettes that pay homage to fashion designer Martin Margiela, Japanese architecture and artist Jean-Paul Goude. The ceramic set is embellished with hand-engraved patterns to highlight its svelte design, and the tray is manufactured from Canadian maple wood, which is carefully carved to reveal the unique pattern of its grain.

global report

AN ABSTRACT VIEW OF AFRICA’S MAJESTY

The unspoiled beauty of the plains of Africa commands respect from all those who visit, compelling tourists and professional photographers alike to try to document the majesty of the untouched landscape before them. And while the plains of Africa are one of the most photographed parts of the world, photographer Zack Seckler was inspired to capture the landscape in a different way. The idea came to Zack when he was in Botswana for a photographic commission. At the end of the job, he had some time to himself and when he was put in contact with a pilot of a small bush plane, the seeds for his Aerial Abstracts series were planted. Flying in a small plane without windows at an elevation of just 500 feet above the ground, Zack was able to lean out of the aircraft to capture images of animals, vegetation and salt ponds. He likens the experience of flying

photography

so low and being able to manoeuvre the plane so precisely to “gliding over an enormous painting and being able to create brushstrokes at will.” Much of the landscape felt familiar to Zack, but it melted into spots of abstraction, and it was these sights that fascinated him most. Depending on what elevation he was at, animals would look more or less recognisable, and footprints that had been stamped into the land transformed from single, muddy patches into artistic patterns. With each click of the camera, he tried to capture the line between this abstraction and reality – an effect he achieved mostly by positioning the camera directly over the landscape to make the images appear almost twodimensional. Zack works as a commercial photographer in New York, but achieves creative balance by regularly working on his own fine-art projects.

ZACK SECKLER AERIAL ABSTRACTS NEW YORK CITY, USA

zackseckler.com

map magazine is proud to be carbon neutral map magazine

T H E E A T I S S U E A P R I L 1 4 09

architecture

PHOTOGRAPHY BY WAI MING NG

global report

A WHIMSICAL RETREAT WHERE FANTASY COMES TO LIFE

While the princes and princesses of fairytales live in their winsome castles with perfectly manicured gardens, we’ve always thought that the fantasy folk who dwell in cosy cabins in the woods have the best living arrangements. And it seems that we are not alone. Wanting a space that would reflect his love for children’s literature and mythologies, an author and illustrator approached London-based WSD Architecture to design and build a writer’s shed where his magical tales could come to life. Responding to this brief, the architects decided to play on the intimate relationship writers have with their sheds – Roald Dahl, Mark Twain and Henry David Thoreau all famously waxed lyrical about their love for the small abodes in which they worked. Harmonising this idea with the client’s love for children’s stories, the architects conceived a fairytale-like hut

WRITER’S SHED LONDON, UK

wsdarchitecture.com

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T H E E AT I S S U E A P R I L 1 4

map magazine supports modester and naboth

to be built in the bottom of his garden. Befitting the likes of Mr Tumnus or one of Snow White’s dwarves, the shed has a glowing cedar facade, shingle cladding and a chimney, which add to the dwelling’s homely aesthetic. These materials are all sensitive to ageing – a purposeful decision made to complement the role of the shed as a place of changing ideas. On a functional level, the workspace has northfacing skylights that capture momentary slivers of British sunlight, and also features a bespoke shelving unit to hold the client’s many books. A glazed sliding door creates a connection with the garden, and leads out to a covered verandah, where the client can soak up the fleeting sunlight. And when there’s nothing but drizzly clouds overhead, the writer can hole up inside, light his wood stove and resume working at his whimsical craft.

global report

A MODERN TAKE ON CLASSIC HOSPITALITY

Atelier Ace, the creative gang behind Ace Hotels, is known for its knack for unearthing old architectural gems and reinterpreting them into unique hotels that marry the pragmatic with the romantic. Iterations of Ace Hotels currently exist in New York, London, Portland, Palm Springs, Seattle and Los Angeles, and the collective has recently adopted another dwelling into its family, this time in the exotic Central American nation of Panama. As the gateway between Central and South America, for centuries Panama has pulsated with the energy that comes with being a meeting place for influencers, creatives and cultures from around the world. Ace’s charming colonial-style American Trade Hotel has made itself at home in the Casco Viejo historic neighbourhood of Panama City, where it fuses a rich cultural history with irresistible

travel

mod cons. A collaboration between Atelier Ace, Panama City-based Conservatorio, and Commune Design, the hotel is the first independent addition to Atelier Ace’s portfolio, occupying a neo-classical building built in 1917 that was Panama’s first skyscraper but, up until 2007, stood abandoned for many years. The hotel has been revived to reflecting the diverse mix of cultural and design influences that are key to Casco Viejo, and guest rooms evoke a tropical colonial ambience, complete with lofty ceilings and sweeping views of the surrounding historical neighbourhood. True to Atelier Ace’s ethos of sustainability, all flooring is made from certified local hardwoods reclaimed by underwater logging in the Panama Canal basin. And to transport you back to more glamorous times, the hotel also has its own resident jazz club.

AMERICAN TRADE HOTEL PANAMA CITY, PANAMA

americantradehotel.com

map magazine supports modester and naboth map magazine

T H E E A T I S S U E A P R I L 1 4 11

village

rolemodels

CAMERON HICKEY

MICK HOBSON

What is your profession? I’m the Queensland manager

What is your profession? I’m a chef by trade and piesmith

for OzHarvest. We provide a free service that enables food businesses to redirect excess food to charities. What training or qualifications do you need to fill this role? There was no specific qualification required for this role. I have an engineering trade certificate and experience as a pastry cook, but it was probably my volunteer experience that was most relevant. What are the key skills and responsibilities of the role? Being passionate and focused on what we can achieve as a team. The ability to see a problem more as a challenge is certainly beneficial and flexibility is vital. How did you get involved in your profession? I have had quite a diverse career path, including six years in the navy as a marine technician, but my passion for food got me here. I love everything about food, including growing it, eating it and composting what’s left! Could you break in to the industry in other ways? Without a doubt! I have probably had one of the most convoluted career paths.

by choice. I handmake gourmet goat pies for the people of Brisbane to enjoy. What training or qualifications do you need to fill this role? To be a chef, you need to complete an apprenticeship. To be the Goat Pie Guy, you need passion for flavour, patience for perfection and a commitment to the journey. What are the key skills and responsibilities of the role? Making quality pies is an art, but a very repetitious art. I need to stay focused to ensure each individual pie delivers the experience my customers have grown to expect. How did you get involved in your profession? With my passion for food and love of cooking, I knew I was always meant to be a chef. After I spent 20 years in the workforce, my passion finally overtook my fears! Could you break in to the industry in other ways? It is possible, perhaps as a reseller of someone else’s product. However, my training as a chef and hands-on approach gives me a good opportunity to share the benefit of my experience with people who just love food. What do you hope to achieve within your industry? I hope to keep raising the bar for gourmet food in Australia. I look forward to introducing my pies to the rest of Australia very soon. Are you in the industry for the long term? Goat Pie Guy has been going for two years and it feels very, very early in the journey. What advice would you give someone looking to emulate your success? If you love food, have a great idea and are prepared to work really hard, you can achieve anything. People will respond to your energy – make sure you never run out. Did you always think you would be in this role? Never. What was your first paid job? At six years old, I stole potatoes from my pop’s garden and sold them on the side of the road. I got busted after two days but, man, what a ride! What would you love to do if you weren’t in this role? I’d love to run a gourmet guesthouse in Tasmania. What inspires you? Surrounding myself with food-obsessed friends and family. Who is your rolemodel? My nan. Her ability to provide, share and care came naturally and in abundance. She always told me to never, ever change. I miss her. What are your words of wisdom? If you want to make a change, make a change.

queensland state manager/ozharvest

What do you hope to achieve within your industry?

Preventing good food from becoming landfill and helping vulnerable Australians is great, but to put myself out of a job by eliminating food waste and hunger would certainly be better. Are you in the industry for the long term? Yes. What advice would you give someone looking to emulate your success? You can make a positive difference in your

own community. Be purposeful and don’t be frightened by opportunities. Did you always think you would be in this role? I thought I was going to be professional pilot, but I’m certainly not disappointed with where I have ended up. What was your first paid job? At a flower farm in Caboolture. What would you love to do if you weren’t in this role? I would still like to be doing something similar, but would love to spend more time developing a better system to utilise the food we can’t redistribute. What inspires you? Reading about the stories of pioneers and inventors. Who is your rolemodel? Matthew Evans is certainly up there for his courage to tackle farming the way he has. What are your words of wisdom? Focus on the needs of others and be patient with people.

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piesmith/the goat pie guy

map magazine supports the david sheldrick wildlife trust

Focus on the needs of others.” –– CAMERON HICKEY

People will respond to your energy.” –– MICK HOBSON

Every Sunday 6AM - 1PM

american brass quintet

risban

Presented by The Founders of The

e rm k r a ers M

Cnr of Creek & Wynnum Rds., Cannon Hill, Brisbane. Enquiries www.brisbanefarmersmarket.com.au

email:brisfarmersmarket@bigpond.com

Contact: 0458 321 644

The world’s leading ‘high priests of brass’ bring their perfectly matched sound to a program of works spanning the centuries from Monteverdi & Morley to Tower & Lovelock.

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village

neighbourhood

VILLAGE VOICES

PHILIP JOHNSON OWNER/DIRECTOR HOWZAT BURGER

howzatburger.com ––

FAVOURITE ... WORD Dessert. SOUND F1 engines. PLACE New York City. PASSION Motorsport. THING A long lunch anywhere by the water. FOOD Howzat Burger! SMELL Freshly picked herbs. TIME OF DAY Sunset. BOOK What Are You Waiting For? by Justin Herald.

long lunch, sunset, dessert ...

ADVENTURE // CHARIOT With summer holidays a distant memory and the warm weather lingering, the upcoming long weekends call for one last beach jaunt. But if you like to surf, or plan on beach camping, you’ll need to make a few preparations before hitting the motorway. To ensure you can haul your load, Nissan’s X-TRAIL has 1,520 litres of space, including a storage system with 18 configurations and a flexible folding seat system. And so you aren’t roughing it on your roadtrip, there’s also smartphone integration, a six-speaker audio system, heated seats for any cold snaps and a moonroof. @ nissan.com.au

TRADITIONAL // PASTA Sunday is often the day when the family comes together for a meal and in Roberto Rascio’s family the Sunday repast has always been pasta. For as long as he can remember, his mother and grandmother made pasta every Sunday morning and, in honour of his late gradmother, Roberto is continuing her legacy through his Palumbo pasta. The pasta is made from fresh, local ingredients to recreate the flavours of his family’s recipe and takes his grandmother’s maiden name. The range includes dried pasta and ravioli stuffed with porcini and wild mushroom, and is available at Sourced Grocer.

roses, laughter, dancing ...

CHARITABLE // CAFE

WENDY HANSON

BUSINESS DEVELOPMENT MANAGER HOTEL URBAN BRISBANE

hotelurban.com.au ––

FAVOURITE ... WORD Ahoy-hoy! SOUND Hysterical laughter. PLACE Plaza de Armas in Cusco, Peru. PASSION Latin dancing. THING Raindrops on roses. FOOD Spicy pasta. SMELL Freshly picked strawberries. TIME OF DAY Lunchtime. BOOK Desert Flower by Waris Dirie.

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KINDNESS // INITIATIVE The Kindness Project is a local initiative based on the philosophy that kindness in any form can create positive change, awareness and growth. Started by Chris Michel, who believes that small contributions by many can have a lasting impact, The Kindness Project helped more than 500 homeless people over the Christmas period last year. It’s now collecting donations of toiletries, pillows, blankets and teddy bears for its Women in Refuge project, which assists women and children affected by domestic violence. Donations are being accepted until the start of May and more information can be found on the The Kindness Project’s Facebook page. map magazine supports greenpeace

In-keeping with the spirit of social entrepreneurship, local Grant Richards (also known as Grant the Polite Guy) is opening the second incarnation of Having a Go Coffee in Fortitude Valley. The premise of the cafe is to employ only homeless people, or those in need of a hand, to help them find their feet. The cafe provides support and barista training, and 20 cents from each coffee is donated to Grant’s charity, Signal Flare. When it reopens in the coming weeks, the cafe will serve Organo Gold coffee and offer a suspended coffee initiative, where customers can buy a second coffee for someone in need.

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Dine weekdays for your chance to win a month-long South Bank experience valued at $2,336* Autumn is coming alive on Little Stanley, with fragrances of golden crusty bread, sauteed spices, freshly picked herbs and rich espresso. Taste the diverse flavours on offer from its 27 restaurants, cafes and bars. Little Stanley, South Bank ... a food-lovers destination.

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village

PHOTOGRAPHY BY ETHAN GULLEY

COOL SITE://royalewithcheese.co.uk

PHOTOGRAPHY BY STEVEN KARL METZER

RUSTIC // MUG Those mason jars might look pretty all lined up on your shelves, but when it you actually use them for hot beverages, sometimes you have to wait a few minutes before the glass is cool enough to touch. Alabama-based artisan Michael Stricklin devised a way to negate the waiting time with his Loyal Stricklin Aviator Mug. Each mug is assembled by hand from soft, rich Horween Chromexcel leather that can be easily removed for cleaning. To add to the rustic appeal, when the jar is filled with your favourite brew, the heat softens the leather so that an earthy scent emanates. @ loyalstricklin.com

DISCOVER: //foodsense.is

TRAVELLING // FARE It can be a complicated process trying to transport a freshly baked cake or pie from your kitchen to some other location. More often than not, your culinary creation arrives looking rather dishevelled and far from its original glory. A threesome hailing from Chicago sought to solve this perplexing frustration by enlisting the help of woodworkers. The result was a duo of dapper baked-goods transporters known as the PieBox and CakeBox. Crafted by hand from raw pine, the boxes also feature leather carry straps for easy portability. The carriers aren’t yet available in Australia, but – if you can’t convince your Yankee friends to post one to you – we’re confident you could try handcrafting your own. @ piebox.com

TOP 6 food-porn websites

happyolks.com

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16 map magazine

The Makemoney Clip

Dansk Kobenstyle Butter Warmer

Soma Water Filter

themake.co

dansk.com

drinksoma.com

TOP 6 wooden-utensil websites

tarteletteblog.com

mimithorisson.com

felixglenn.com

nomliving.com

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thefooddept.com

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T H E E AT I S S U E A P R I L 1 4

stop global warming

village

pavement

PAVEMENT

street musings WHAT WE ASKED –– WHAT IS THE WORLD YOU IMAGINE?

“A world where

“A world that

stops just long enough to smell the roses.”

travel reigns supreme.”

“A world without email spam.”

“A world without prejudice.”

DAN HIRSCH, 25

ALEXANDRA ATANASOV, 25

JAMES BUCKLEY, 30

BRONIA NOWANE, 51

MUSICIAN LIVES: ASHGROVE

LAWYER LIVES: TENERIFFE

FLORIST LIVES: NARANGBA

RETAIL LIVES: NEW FARM

only a local would know … ?

What night is bin night. what

Just how good the free lululemon yoga classes are. They are held several times a week in the James Street store. what gourmet item has caught your eye recently? Elephant garlic. More closely related to leek than garlic, it is incredibly sweet and amazing when roasted. what is

Eat Street Markets at Hamilton Wharf on Friday and Saturday evenings is simply a must do! what gourmet

Brisbane is growing so quickly that it has so much to offer, but those who don’t live here still think it’s a big country town. what gourmet item has caught your eye recently? Fig and fennel sourdough from Jocelyn’s Provisions. what is stimulating you at the moment? The extended Brisbane summer. what issue needs

gourmet item has caught your eye recently? I’m really getting into

making sausages at the moment. what is stimulating you at the moment? Brisbane’s growing cultural

scene – there are some seriously cool things happening. what issue needs immediate public attention? I think most people are aware of the issues our country is being dragged through and they don’t need someone else telling them the same stuff. what are your spiritual beliefs? Music. who is inspiring you and why? Mostly musicians: Cannonball Adderley, Elvin Jones and Questlove. They have made some amazing music that is exciting me and their stories are inspirational. Also, I’m reading Sir Ken Robinson’s The Element. Such a great book.

stimulating you at the moment?

item has caught your eye recently?

The Salted Caramel Sauce by Sarmic Artisan Provisions is amazing. what is stimulating you at the moment?

Interior design, after having just sold my house and moving in to a new one. It’s something I have always loved.

Revisiting the genius of Alain de Botton as I prepare to hear him speak. what issue needs immediate public attention? The continuing rise in the price of coffee. what are your spiritual beliefs? Live and let live. who is inspiring you and why? Megan Morton and her creation, The School. Go along to her next Brisbane roadshow at the Toby Scott Studio for hours of creative inspiration and joy.

I urge everyone to dig deeper into what it entails, and live for the future. what are your spiritual beliefs? I was bought up a strong Christian. These days I tend to still have a Christian base, but with an open mind to the world around me. who is inspiring you and why? Florist Clement Lee – his floral styling is breathtaking.

Sustainability on every level, from food production to the environment and how cities run. what are your spiritual beliefs? I live by: ‘Do to others as you would have them do to you’. It’s from the Bible but applies to all religions and those who aren’t religious, like me. who is inspiring you and why? Smart young people. There’s a stereotype of selfies and binge drinking, but it’s not the case.

SHOP

Davies Park Market

Gorman

Stalks and Stems

ZOMP

EAT

Merriweather

Sourced Grocer

Samson and Sophie

Byron Beach Cafe, Byron Bay

DRINK

Strauss

Public

Bavarian Bier Café

Fourth Wall

RELAX

At home

Anywhere along the Brisbane River

At home

By the pool at home

what issue needs immediate public attention? Sustainable living.

immediate public attention?

WHERE DO YOU LIKE TO ... ?

stop global warming map magazine

T H E E A T I S S U E A P R I L 1 4 17

“

GOOD FOOD, GOOD COMPANY AND TIME SPENT OUTSIDE.” ~ Philip Agnew, baker

BECOME A LOCAL ...

SLEEP IN. SLOW DOWN. ENJOY.

www.theweekendedition.com.au

success

local dreamer

wholesome chef

ALISON HUTLEY From acting, to writing, to studying marketing, Alison Hutley dreamed many dreams before realising that her love of food was the thing that would bring her the most joy. Her realisation came in a moment of clarity at the age of 24, when she was feeling uninspired and unfulfilled after drifting through university for six years. With little hesitation, she abandoned her studies to take up a chef’s apprenticeship, and, as she began to work tirelessly at her new craft, discovered a passion that had been patiently lying dormant. Her journey culminated in the opening of boutique salad bar Botanica early last year, where – alongside her husband Brett – Alison channels her love for simple, wholesome food.

In conversation, Alison Hutley is so humble and softly spoken that it’s difficult to imagine that her childhood dream was to be a famous performer. But in her younger years, she was so determined to become either a famous writer or actress, that she worked at both endeavours with equal measures of enthusiasm. In her spare time, she would write stories, and whenever she was in public she would break out in song, in the hope that there might be a talent scout hiding somewhere. Sadly, no talent scouts ever appeared, and Alison began to set her sights on more practical dreams as she grew older. Still partly inspired to pursue a writing career, she studied journalism when she finished high school, but, sensing it wasn’t quite right, changed to a film and media course, and then eventually abandoned that to study marketing. Unlike during her younger years, when she pursued her dreams with boundless enthusiasm, Alison drifted through university with little excitement for the future. “I actually never completed my degrees, even though I was at uni for about six years,” she recalls. “I just chopped and changed and I was never settled trying to get a degree, but I just thought that was what I had to do.” Eventually, Alison realised just how unhappy she was, and she put her books away to contemplate what she truly wanted to do. She had been working as a waitress to support herself through

20 map magazine

T H E E AT I S S U E A P R I L 1 4

university and decided to apply for an apprenticeship at Circa Restaurant, which formerly resided on Adelaide Street in the CBD. The first time she stepped into the kitchen, she instantly felt at ease – even though she was the only female there at the time. “It was what I wanted to do, so I had a natural instinct towards wanting to spend the many, many hours I did in the kitchen,” Alison recalls. “It was a baptism of fire doing my apprenticeship at Circa, but it has well and truly paid off. I learned such amazing skills.” Even though six years is a long time to spend at university without gaining a single degree, Alison views the experience as one she needed to have to appreciate becoming a chef. Taking on an apprenticeship at the age of 24 can be difficult, especially financially, but she explains that it was the perfect age for her, as she was mature enough to work hard and without complaint. She does, however, admit that she may not have been able to take the plunge without the support of her family, who were thrilled to finally see her doing something she loved. She also credits her family with igniting her passion for food. “I have always had a connection with real food,” she explains. “My mum’s family are farmers and when I was really little we had an acreage with a fruit orchard with all the fruits. My fondest food memories are always going back to special occasions with family where food was always just part of

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the experience – the warmth of being in the kitchen with food being prepared and everyone being around.” When she came to the end of her apprenticeship, her partner Brett – a chef she had met in her waitressing days – was offered a position in Sydney. Following her heart, Alison packed her bags and decided to use the move interstate as an opportunity to explore where else her culinary career could take her. “I went for a lot of job trials and things I wasn’t experienced in,” Alison recalls. “I even went for an audition to be a TV chef – I really put myself out there.” It was testing for Alison to go outside of her comfort zone of working in restaurants, and she credits her friend and mentor Pamela Clark from Women’s Weekly with giving her the confidence to continue looking for new ways to apply her chef skills. Eventually, a position as a personal chef for the Packer family came up, and Alison worked and travelled with the family for five happy years. Always in search of food inspiration, Alison and Brett would chat about work in their downtime, and would also plan their holidays around where they were going to eat. Brett was also working as a personal chef, and both of them noticed that even those who could afford a full-time chef still longed for the comforts of homestyle cooking. Meanwhile, on a gourmet food sojourn to New York City, they ate some of the best vegetarian food they had tasted,

INTERVIEW & PHOTOGRAPHY BY MELINDA HALLORAN

––

Life is fun – relax and enjoy it ... ”

local dreamer

and lamented the lack of quality vegetarian options in Australia. Inspired to fill the gap in the market, they made plans to return to Brisbane to start a boutique salad bar offering delicious, nourishing fare. “We always felt better when we ate a more plantbased diet and eliminated the huge serving of protein on a plate,” Alison recalls. “And so we wanted to make that really easy for people to get their five serves of vegetables per day.” Botanica took two years to set up, and the final plans were made in a frantic three-week period when Alison was in Sydney and Brett was working in Argentina. She would call Brett at 2:00 am to discuss the business, and signed the lease before the food licence was approved. Amidst this frenzy, she also learned that she was pregnant her first child. With so much happening, there was little time to secondguess themselves, but doubts still lingered in Alison’s mind. She recalls that when she would explain her concept of a boutique salad bar to people, most would ask her whether lasagne would also be available to purchase with the salads. But, sticking to their original idea, they opened the doors to

success

Botanica on the first day selling only salads laden with gourmet ingredients such as cumin-roasted carrots, raw garlic cashew cream, freekeh and shaved raw broccoli. Within a year, the response has been greater than either of them ever imagined. “My proudest moment at Botanica was on Christmas Eve,” Alison explains. “We had a line out the door and into the carpark the whole day – well, not the whole day because we sold out at 11:00 am. Christmas lunch is really special and to think that many people wanted to have Botanica salads on their Christmas lunch table, that to us was just such a special moment.” While having a business and a newborn may seem like a frantic existence, Alison says that the arrival of Imogen (Immie) has brought her peace and balance. “With Immie, I am just forced so many times a day to be sitting still and just be in the moment,” she explains tenderly. “Anything that’s weighing on me drains away and I am just at peace.” Aside from her daughter, Alison is most proud that she plucked up the courage to chase her dreams. And since then, she has discovered life’s richness. “Life is fun – relax and enjoy it.”

map magazine

T H E E AT I S S U E A P R I L 1 4

fashion

street

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LARGE RESIN BANGLE BY PAMELA COCHRANE ARTISAN STORE ARTISAN.ORG.AU

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KINGS OF CARNABY QUINTON SHOES HEIDI GO SEEK HEIDIGOSEEK.COM.AU

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GENTLEMEN’S HARDWARE MANICURE SET STALKS AND STEMS STALKSANDSTEMS.COM.AU

MARRANT TOP HEIDI GO SEEK HEIDIGOSEEK.COM.AU

1980S CHECK SHIRT BOXVINTAGE

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1990S DENIM SKIRT BOXVINTAGE

22 map magazine

T H E E AT I S S U E A P R I L 1 4

map celebrates 14 years of positive media

GHOSTRIDER 3i ALUMINIUM / MEN’S / BLACK / 3-SPEED

STRAIGHT 8 3i

At Alla Moda we searched the world to bring you the most beautiful fabrics, and our discoveries for this Autumn/Winter season have just landed. So drop in soon, we’d love to show you the whole collection. Shop 5 Emporium, 1000 Ann Street, Fortitude Valley Call 3257 7253 or visit allamoda.com.au

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raw

fashion

NARELLE GILL, 68

COREY HAWLEY, 21

COURTNEY NORRIS, 29

What do you do? I am a realtor. What are you wearing today? Clothing from sass & bide,

What do you do? I’m an optician. What are you wearing today? Retrosuperfuture glasses and everything else is from Topshop. Describe your style Smart casual. Where is your favourite place?

What do you do? I’m a director. What are you wearing today? An Ellery jacket, J.Crew jeans, a Reiss shirt and Dita sunglasses. Describe your style Classic. Where is your favourite place? Morocco – I love the ancient city. What is the best advice you have ever received? Whoever speaks last wins. Who is your rolemodel?

bangles from Byron Bay and antique bracelets. Describe your style Smart, casual and tailored. Where is your favourite place? Positano in Italy for holidaying and Paris for shopping. What is the best advice you have ever received? There’s always room at the top. Who is your rolemodel?

My father. He was a kind, loving and wise man.

Florence, Italy. It’s the best experience and so beautiful. What is the best advice you have ever received? Always give it your all and don’t look back. Who is your rolemodel? My dad. He is so understanding and tells me to strive for my best.

Muhammad Yunus. He has turned business into a social model that helps the disadvantaged.

map celebrates 14 years of positive media map magazine

T H E E A T I S S U E A P R I L 1 4 23

fashion

cloth

GLOBAL DREAMER

CÉLINE SEMAAN DESIGNER, USA SLOW FACTORY

slowfactory.com –– New York-based Lebanese designer Céline Semaan prints NASA satellite images of nebulas and star formations onto silk to create wearable pieces of the cosmos. age 31. born Beirut, Lebanon. thing that made the world sit up and take notice of you I think it’s

the fact that my work tries to find ways to make the cosmos a tangible experience. I find poetry in the idea that we can wrap ourselves with the universe and the earth to feel connected again. describe yourself in ten words Here’s what my close friends would say, I think: highenergy, loving, caring, spiritual, creative, hilarious, blunt, tough love, honest. gets you out of bed in the morning Unconditional optimism. idea of complete happiness What’s happiness without meaning? I think it’s to have found meaning in your life, and to live in balance with yourself no matter the outside situation. makes you different I don’t know, but I recently stopped trying to fit in. I like Dr Seuss’s quote ‘Why try to fit in when you can stand out?’ and only recently have started to be more at peace with this concept. scares you War. worth fighting for Human rights and peace. tell me about fashion Fashion is culture. It should not be changing every season; it should facilitate change in our society. words of wisdom Be kind. Be kind to yourself. Be kind to others. Be kind to every living thing. Just be kind.

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T H E E AT I S S U E A P R I L 1 4

POSITIVE // DENIM Working on the idea that everyone deserves a second chance, British label Gaolhouse Denim collaborated with the British Prison Service and the National Offender Management Service to create its first line of premium denim. By giving prisoners the opportunity to design and develop the line of denim – which includes a slim-cut, classic fivepocket jean made from 11.5 oz unwashed raw denim – Gaolhouse hopes to provide invaluable work to those taking part in the rehabilitating process of the prison work scheme. @ gaolhousedenim.com

BRASS // MEMORIES There was a time – before we could set our phones to remind us – when people would tie a piece of string around their finger or wrist in order to remember something. Reminiscent of that ancient habit is the Rope Bracelet from jewellery collective Kontraho. Forged from brass, the bracelet is part of Kontraho’s Atargatis collection, which is fuelled by the spirit of wanderlust, defying boundaries and breaking rules. The brand’s other collections also include accoutrements such as medieval-style talon rings, vial necklaces and cluster bracelets. @ kontrahojewellery.com

THOUGHTFUL // TIME

WOOLLEN // WARES

Many of us have friends and family in far-flung locations across the globe, meaning we often need to keep track of numerous time zones in order to keep in contact with our nearest and dearest. For those fleeting moments throughout the day when your mind wanders to a loved one on the other side of the world, the Long Distance Watch by Kitmen Keung features a secondary dial that can be set to a different time zone. The clarity of the second clock face is intended to appear like a shadow on the interface, acting as a quiet but conscious reminder of the distance. @ kitmenkeung.com

Uruguayan designers Mercedes Arocena and Lucía Benitez drew inspiration from the rural countryside of their native land when envisioning the concept for their wool-based collection, Dominga. Investigating different techniques such as wet felting and needle felting, the duo added texture through braiding and embroidery, which are common to rural Uruguay. For the shape of the garments, the girls looked to the traditional ‘gaucho’ character, and were inspired to use wool as their medium because it is one of Uruguay’s biggest exports. @ luciabenitezblog.blogspot.com

check out the latest news at theweekendedition.com.au

grooming

beauty

# O2

GLOBAL DREAMER

JEREMIAH NEWTON

# O1

SPRITZ //

Thankfully, hairsprays have evolved to the point where your tresses needn’t resemble cardboard when being held in place. Oribe Dry Texturising Spray takes the evolution even further, combining its texturising properties with a dry shampoo effect. Add a spritz or two to your mane to give it some body and lift while also surreptitiously absorbing any oil build-up in your roots.

GROOMING GOODS MAKER, USA THE BEARDED BASTARD

thebeardedbastard.com –– Originally creating The Bearded Bastard products to tame his own unruly beard, Jeremiah Newton expanded the brand to help others control their wayward whiskers. age 35. born Grants, New Mexico. thing that made the world sit up and take notice of you I have always just

# O8

done things against the grain – people tend to notice when you swim the other way. describe yourself in ten words I am that guy who everyone seems to know about. gets you out of bed in the morning Curiosity and beauty – either observing or making. last time you were surprised Ten seconds ago. I always have a sense of wonderment about this world. Curiosity is my driving force.

EROS // ’Carnal’ is the

primary descriptive word used in reference to irresistible new scent Le Premier Parfum. Neither overtly feminine nor masculine, the fragrance is a woodsy floral scent that’s distinctive, compelling and seductive. But rather than being used to simply attract potential lovers, Le Premier Parfum is intended to bring out a carnal desire in its wearer as well, unlocking sensuality and eros.

idea of complete happiness

A massive community of people working towards amazing things, yet still taking the time to have a meal together, preferably by mountains and a body of water. makes you different That is a hard question; I just am. I noticed as a kid that I thought and did things differently than the masses around me. biggest inspiration Beauty and curiosity have always been my driving force. People are just people – I can be inspired by what they do, but I believe in leaving the ego at the door. words of wisdom Make sure the struggle is worth it. Look around occasionally and see if you’ve made a better world, and if you have the love of your friends – if not, stop and reevaluate what you are doing.

# O3

# O4

# O7

01 Waxing Kara Sweet Lips Honey Lip Balm from waxingkara.com 02 Oribe Dry Texturising Spray from oribe.com 03 Acure Marula Oil from acureorganics.com 04 Stewart & Claire Winter Lip Balm from stewartandclaire.com 05 Chiefs Tobacco Man Wash from chiefsformen.com 06 Acure Line Eraser from acureorganics.com 07 Gilchrist & Soames BeeKind Shampoo from gilchristsoames.com 08 Le Premier Parfum from bycoolife.com

# O5

# O6

SCENT //

There are few scents that exude manliness as much as tobacco. And we’re not talking the stale scent of cigarettes, but rather that earthy fragrance of a humidor filled with Cuban cigars. The Tobacco Man Wash from grooming collective Chiefs has captured that very scent in a body wash, balanced with organic coconut and olive oils to keep your body moisturised throughout the day.

check out the latest news at theweekendedition.com.au map magazine

T H E E A T I S S U E A P R I L 1 4 25

success

national dreamer

agrarian chef

RODNEY DUNN In a mist-laden valley outside Hobart, a 19th-century schoolhouse nestles amongst the beauty of a lovingly hand-tended sustainable farm. The days of arithmetic drills and drawn-out history lessons have long subsided from the halls of this schoolhouse, and yet it continues its legacy through a different kind of education. The century-old building is now the home of a cooking school known as The Agrarian Kitchen, led by chef and food editor Rodney Dunn and his wife Sévérine. And in place of text books, the surrounding organically grown gardens, orchard and resident livestock act as the didactic tools to help people discover the simple pleasures of cooking and eating with the seasons.

At heart, Rodney Dunn has always been a country boy. But the call of the city saw him leave his rural hometown of Griffith to pursue his career as a chef in Sydney – hard to ignore when it meant an apprenticeship under Tetsuya Wakuda. As the years ticked by, however, and city life became more hectic, Rodney couldn’t help but wonder if there was something else out there for him. So while on a two-week break from his job as a chef, he asked a food photographer friend if he could spend the time shadowing her to gain a glimpse behind the scenes. He instantly fell in love with the world of food media and realised that perhaps that was his calling. “I’ve always loved books and magazines and I’d got to a point in my cooking career where I had to think about whether I wanted to end up being a washed-up, grumpy old chef, or if I wanted to make a change,” he recalls. “For me it really came back to loving food. I’d always been an English-minded person and so food media seemed like the perfect thing for me.” Rodney tapped in to the few connections he had in the industry to line up some work experience and freelance work with various publications. People instantly recognised his insatiable passion for food and he was soon able to turn the freelancing into a full-time career. After developing recipes for many of Australia’s food magazines and working as a food researcher for the show Better Homes and Gardens, in 2004 he joined Australian Gourmet Traveller as food editor.

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T H E E AT I S S U E A P R I L 1 4

A few years later, when the opportunity came up to travel to Tasmania for a story, Rodney – who had never before visited the state – volunteered immediately. For sometime, he and his wife Sévérine had been toying with the idea of moving to a quieter life in the countryside, but had envisioned somewhere in rural New South Wales. After one visit to Tasmania, however, Rodney knew he had found their new home. “I was just blown away by it,” he recalls. “It was like food paradise.” At first the couple considered opening a restaurant, but not wanting to go back into the stress of running a kitchen again, they decided on a cooking school that would extoll the virtues of fresh produce and cooking and eating with the seasons. They eventually found a 19th-century schoolhouse tucked away in a misty valley near the small town of Lachlan, about 45 minutes west of the Tasmanian capital. While it needed some work, the ageing beauty was the perfect location for Rodney and Sévérine to bring their dream to life. Over the next 18 months they began toiling away to turn the old schoolhouse and its surrounding two hectares into a sustainable farm-based cooking school, which they christened The Agrarian Kitchen. The ethos behind the cooking school was not simply to redefine people’s relationship with food, but to also establish a meaningful connection with the food we eat and the land that produces it. The classes would celebrate the simple pleasures

be the change you want to see in the world

of cooking and the beauty of a life lived in cadence with the earth, eating in tune with the seasons, and respecting nature as a generous provider. “I like to cook, because I like to eat,” is one of Rodney’s favourite phrases to begin his classes with at The Agrarian Kitchen. “People can take away different things from the classes,” he says of the experience he and Sévérine have created. “Some people have a block of land that they want to transform into a big garden. But at the other end of the scale, someone might just come away with a better appreciation of food and of supporting the farmers at the local market.” As a working farm, The Agrarian Kitchen is not only home to an extensive vegetable garden, orchard, berry patch and herb garden – all grown using organic principles – but also a menagerie of other residents. Roaming the grounds are Wessex Saddleback and Berkshire pigs, Barnevelder chickens, British Alpine and Toggenburg goats, a flock of geese and honeybees. For those yet to have made the journey south to Australia’s island state, Rodney has recently distilled the essence of The Agrarian Kitchen into a visually sumptuous cookbook. The stunning imagery was shot by Rodney’s good mate and fellow chef Luke Burgess who, along with partner Katrina Birchmeier, made a similar move from Sydney to Tasmania a few years ago to open the acclaimed restaurant Garagistes in downtown Hobart. Rodney and Luke

INTERVIEW BY MIKKI BRAMMER PHOTOGRAPHY BY LUKE BURGESS

––

You shouldn’t take life too seriously ... ”

national dreamer

success

FLIPSIDE CIRCUS CircUS

The jaw-dropping bravery and skill of these fearless youth circus artists with leave you breathless! Directed by Natano Fa’anana (Casus) Image: Cameron Strom

APR WED 9 – SAT 12

CIRCUS

TICKETS $22 – $17.50

Presented by Judith Wright Centre

DANSE NOIR

enjoy a meal you’ve prepared for them by hand. “That’s why I like doing what I do,” he adds. “I like to be inspired and therefore I like to inspire other people.” Rodney says he’s especially energised by seeing other people pursuing their passion for food, particularly River Cottage’s Hugh Fearnley-Whittingstall, and American chef Paul Bertolli. He also references a recent time when Maggie Beer – a regular visitor to The Agrarian Kitchen – came with a group of people to attend a class, and spent the whole time enthusiastically taking notes. And when he himself is in need of a burst of culinary inspiration, Rodney buries himself amongst the collection of 700-odd cookbooks that he has amassed over the years. Simple pleasures like revelling in the flavour of a fresh heirloom tomato, Rodney says, are what he has learned are the true joys of life. “The older I get, the simpler things become and I’ve learned that you shouldn’t take life too seriously. When I was younger, I used to worry about what people thought and about the future. But as you get older, you realise that the future takes care of itself and everything sorts itself out in the end.”

map magazine

T H E E AT I S S U E A P R I L 1 4

Image: Kenny Johnson and Alinta McGrady by Nayt Housman

first crossed paths in the kitchen at Tetsuya’s, and immediately forged a firm friendship – and it was Luke who introduced Rodney to Sévérine. When asked why he thinks so many mainlanders are making the move to Tasmania, Rodney says that the state is becoming a veritable gourmet region. “There’s just so much great produce and Tasmania has always had to be self-sufficient to a certain degree because it’s an island. It’s not unusual for people to have ten different types of potatoes in their gardens that they know by name. And everyone knows what a raspberry should taste like because they grow wild in their gardens. People don’t have to be foodies to do that – it’s just what they do and it’s second nature. There’s this likeminded groundswell happening here where both producers and chefs are coming together to make this esoteric dream of knowing where our produce comes from and having beautiful heirloom produce to cook with.” Rodney loves seeing people’s faces light up with inspiration when he takes them on a tactile tour of the school’s garden and they taste the fresh produce for the first time. Watching them experience that flavour epiphany, he says, is like taking pleasure in seeing people

An audacious and intoxicating mix of lust and longing, power and pride, obsession and possession. Concept and choreography by Penelope Mullen

SAT 26 APR – SAT 3 MAY

DANCE

TICKETS $34 – $19

Presented by Judith Wright Centre

PUBLIC TOILETS, PRIVATE WORDS

A cabaret flush with the philosophical musings of the drunken and the damned.

CRADLE PRODUCTIONS

Presented by Judith Wright Centre

MAY SAT 10 – SAT 17

CABARET/THEATRE

TICKETS $23 – $15

BOOKINGS

judithwrightcentre.com 07 3872 9000 420 Brunswick St, Fortitude Valley

The Judith Wright Centre of Contemporary Arts is a Queensland Government initiative operated by Arts Queensland

design

home # O1

# O2

# O3

SPORTY // Even though we’re more partial to a game # O8

of ping-pong, we certainly wouldn’t say no to the presence of a foosball table in our office. And if we had a choice, we’d like Teckell’s 90º Minuto table in particular. This svelte specimen is one of seven in the collection of Italiandesigned foosball tables crafted entirely by hand using wood, glass and metal.

WELCOMING //

The mark of a good host is making guests feel comfortable, and it’s no different for the feathered friends who frequent your backyard. Let them rest their tired wings for a moment or two in the peaceful surrounds of the Mikko Birdhouses by French design house Pygmalion Studio. The various birdhouses – made from ceramic and wood – can easily be attached to any tree using the elastic strap.

# O7

01 Mikko Birdhouse from pygmalionstudio.fr 02 Pendant Lamp by Grethe Meyer from menu.as

# O4

Y SCOT

03 90° Minuto by Teckell from teckell.com

BY TOB

04 Ligne Roset Passe-Passe Coat Rack from domo.com.au 05 Diamond Hat Rack by Primitive Reserve from primitivereserve.com

GRAPH Y

06 Two Step by Bao-Nghi Droste from bao-nghi.com

PHOTO

07 Nooko & Co Tube Stool nookoandco.com.au 08 Storage Stone by Menu from menu.as

# O5

DIAMOND // Based in Los

Angeles, Primitive Reserve is dedicated to repurposing salvaged materials to make objects for special people (like you), and amongst its charming collection of wares is the walnut Diamond Hat Rack. The classic accordion-style hat rack features solid brass pegs and can be expanded or narrowed to fit your wall space as needed. So you can hang your coat, your hat or your lasso as needed.

# O6

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Furniture . Homewares . Lights . Rugs . Fashion . Jewellery . Coffee & Mint Tea

ONLINE SHOP NOW OPEN hamimi.com.au

Marrakech

Brisbane

EAST BRISBANE STORE & TEAHOUSE – 895 Stanley St East. Tues to Sat 10-4, Sun 10-2 NEWSTEAD POP-UP SHOP – Shop 3, 27 Cunningham St. Wed to Fri 10-4 MARRAKECH STUDIO – by appointment only. www.hamimi.com.au

design

space

SPACE

WHAT WE FOUND OUT – – THE LUNCH BOX KIOSK POPS UP AT WANDERING COOKS ON THURSDAYS. LOCAL FARMERS SELL THEIR FRESH PRODUCE AT EAT STREET MARKETS.

gourmet destinations

WANDERING COOKS

1 FISH LANE, SOUTH BRISBANE T. 3844 6000 wanderingcooks.com.au

There are some folks who move around a kitchen in a seamless culinary dance, seasoning a pot of sauce whilst simultaneously chopping herbs and pulling a cake from the oven – all without breaking a sweat. While it might seem like a natural progression for such folks to start their own food business, those blessed with saintly cooking skills aren’t always business savvy, which is why Angela Hirst decided to start Wandering Cooks. Housed in a warehouse in South Brisbane, Wandering Cooks is something of a business incubator where those starting a food business can rent one the commercial kitchens, and also seek support and mentorship. As you walk into the space, you enter a large communal area,

where a group of hay bales beckons you to take a seat. Continue to explore, and you’ll find greenery at every turn – outside a green wall bathes in sunlight, while inside partitions that sprout delicate herbs are used to divide the main area. Where there aren’t herbs, vases of flowers are positioned to bring nature indoors. Perhaps even more striking than the verdant feature walls, however, is the collection of cookbooks available to those who frequent the space. Run your fingers along the spines of the books until one catches your eye, and then take a seat on a hay bale to peruse your chosen tome. The space will keep evolving, as Angela has plans to build a cafe and start a lending library.

EAT STREET MARKETS

HAMILTON WHARF, HAMILTON eatstreetmarkets.com

Embracing the atmosphere of a carnival – without the presence of carnies trying to grift you of your hard-earned pennies – the Eat Street Markets bustles with activity as the sun starts to set on Friday and Saturday evenings. While the market is now a permanent fixture of Hamilton Wharf, its makeshift appearance of stacked shipping containers and food tents creates the sense that this culinary oasis could disband at a moment’s notice, which only entices visitors to linger longer and savour more treats. Amongst the alleyways of the market, scents of foodstuffs from all over the globe fill the air while, over the sounds of clashing pots and chefs yelling orders of banh mi and souvlaki, a gentle hum of chatter 30 map magazine

T H E E AT I S S U E A P R I L 1 4

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and live music can be heard. The many shops create a maze of stalls, and as you wander between them, you’ll be forced to make some hard decisions: do you stop for a quesadilla, or continue on in search of freshly steamed dumplings? Or do you try both and forgo the cronut for dessert? Once you have made the all-important decision, you can make your way to one of the clusters of tables – which have been made from discarded industrial remnants – and take a seat on a milk crate to savour the delicious delights before you. As you tuck in, a local musician will croon a gentle lyric and you can simply enjoy the sensory experience, before letting the smell of buffalo wings tempt you into round two.

BiA .........

Serenity, Eva Jiminez 2013

Brisbane Institute of Art 41 Grafton Street Windsor 4030 Ph 38575377

drawing ceramics photography mosaics web design watercolour painting etching abstration marine art children’s art sculpture art & ideas jewellery making youth art figure drawing T-shirt printing ...

bia for art classes

www.brisart.org

Brisbane T. 3221 4866 Gold Coast T. 5528 8388 Milton T. 3858 2700 Minyama T. 5444 0311 www.eckersleys.com.au

*Conditions apply. Offer available from 01/04/14 until 30/04/14, while stocks last. Offer applies to stretched canvas and rolls by the metre only.

Kerry Tribe: There Will Be 29 March–17 May 2014

image Kerry Tribe There Will Be_______. 2012. Kerry Tribe is represented by 1301PE, Los Angeles.

Ground Floor Judith Wright Centre 420 Brunswick St Fortitude Valley PO Box 2176 Fortitude Valley BC QLD 4006 T: +61 7 3252 5750 F: +61 7 3252 5072 E: ima@ima.org.au www.ima.org.au Tuesday–Saturday 12–6pm Thursdays 12–8pm

IMA receives financial assistance from the Queensland Government through Arts Queensland (major sponsor), from the Visual Arts Board of the Australia Council (the Federal Government’s arts funding and advisory body), and through the Visual Arts and Craft Strategy (an initiative of the Australian Federal, State, and Territory Governments). IMA is a member of CAOs, Contemporary Art Organisations Australia.

Selecting the right obstetrician can be challenging. It’s important to identify what’s really important to you. Have you thought about which questions to ask an obstetrician? Just because an obstetrician is right for your best friend or your sister, doesn’t mean they are necessarily right for you. Have you had the chance to think about what matters most to you and your baby? Here are just some of the questions you can ask when deciding on an obstetrician. 1.

Who will deliver my baby? (Are you part of a practice with several doctors? If so, who could be attending my birth if you are not on call, or out of town? How will they know what we have planned?)

2. How much choice do I have in decisions concerning my pregnancy and birth plan? 3.

What are your thoughts on pain relief during labour?

4. In what situations will you recommend a caesarean section? 5.

Do you support VBACs (Vaginal Births after Caesareans)?

6. What services are available at the hospital where my baby will be born? 7.

How does your care differ from that of other obstetricians?

Here at Eve, our dedicated and caring team of obstetricians know just how important your pregnancy is and is committed to assisting you in every way possible.

South Bank Shop 5 199 Grey Street South Bank 4101

Spring Hill Level 2 Leichhardt Court 55 Little Edward Street Spring Hill 4000

Book an appointment: Call 3332 1999 or 1300 383 342

evehealth.com.au

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LOCAL REPORT EMBRACE THE CHANGE OF SEASON BY GETTING OUT AND EXPERIENCING ALL THAT BRISBANE HAS TO OFFER. FROM NEW SEASON MENUS TO CHIC AUTUMN FASHION, WE’VE GOT YOU COVERED THIS APRIL.

NOMINOM BRINGS HEALTHY TREATS TO THE TABLE Even those who consider themselves the cleanest eaters in the land will hanker for a decadent treat from time to time. And when that happens, your mind can soon become occupied with gluttonous visions of sweet indulgences that can hardly be considered nutritious by any standards. Sometimes, deliciousness and nourishment join forces and create something that will nurture your health and treat your tastebuds simultaneously. Epicureans and health-conscious folk can converge on Elizabeth Street’s Nominom, a place where your sweet cravings will be satiated, without remorse. Pile your bowl high with Nominom’s self-serve frozen yoghurt flavours, or treat yourself to an açai bowl, smoothie, skinny Greek yoghurt, or nutritious protein-packed yoghurt. You can also try the eatery’s superfood mixture, which combines the healthful benefits of ten superfoods, including chia seeds, goji berries, cacao nibs and coconut chips. Made from fresh milk, rather than water, Nominom’s creamy yoghurts can be topped with your favourite sprinklings, such as fresh seasonal fruits, to match your choice of

yoghurt flavours. Those strolling through the CBD can now take a break from Brisbane’s yearround warmth and meander into Nominom’s cooling space – where you can create a delicious chilled treat to take away. Although its Brisbane spot only opened in 2013, Nominom has already grown to become a popular meeting point for inner-city sweet tooths. And, this month, those who mention reading this piece in map magazine will receive 20% off their frozen yoghurt purchase. Permitting yourself the usual saccharine culprits doesn’t often leave you feeling good about your decision to break from virtuous habits, but when your dessert bowl is filled with a healthy helping of superfoods and protein-rich ingredients, you can do away with the customary justifications and savour your refreshingly healthy treat.

Shop 2B, 131 Elizabeth Street, Brisbane City T. 3210 1919 nominom.com.au

SWAMPDOG MAKES SMART CHOICES FOR A FISH-FRIENDLY FUTURE

The Golden Pig’s Asian Masterclass, being held on May 24th from 2:00 pm, will instruct guests on how to create a sumptuous Asian banquet. In the class, guests will learn how to handle crabs, debone chickens and rainbow trout, stuff prawns and master the techniques of tea smoking. The price of the class also includes dinner for a guest of your choice, who is invited to come along for a pre-dinner drink at 6:00 pm, followed by a four-course feast cooked entirely by the class participants. For more information or to book, visit The Golden Pig’s website. The class is limited to ten places, plus guests.

When you’re deciding what to eat for dinner, your initial thoughts might reflect your cravings and mood, rather than the environmental impact your meal selection could make. But at South Brisbane’s popular fish and chippery Swampdog, delectable fresh foods and smart, sustainable seafood choices mingle on the menu. With a focus on supporting local fishermen by sourcing seafood that has been caught and farmed locally, Swampdog inspires diners with its diverse and seasonal selection of fresh, ethical seafood offerings. A chef by trade, Richard Webb of Swampdog insists that traditional cooking methods of pan frying and oven baking aren’t always suitable for all fish species, and he cooks each fish based on its type. Each dish is served with sides that complement the day’s catch, such as pineapple and coriander salsa with Asian salad. By making informed choices, Swampdog’s team endeavours to reduce its carbon footprint, promote sustainability and help customers to understand how particular types of fish should be prepared to enhance natural flavours. Swampdog is known locally for its Betterfish Project, and nationally for its eco-activism that questions fishery laws. Follow Swampdog on Instagram and Facebook to learn about the process of how each fish reaches your plate.

38 Ross Street, Newstead T. 3666 0884 goldenpig.com.au

186 Vulture Street, South Brisbane T. 3255 3715 fb//swampdogfishandchips

MASTER THE ART OF ASIAN COOKERY AT THE GOLDEN PIG

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QUICK UPDATE // Historic Boggo Road Gaol is now open for functions

/ Brisbane Institute of Art launches its creative range of autumn workshops /

When you’re planning to celebrate a special occasion, you want to feel confident that your guests will be attended to, your setting will be welcoming, and that your food and drinks will be delicious. With the choice of five distinctive venues in one central destination, Iceworks forms an idyllic backdrop to any function you may be envisioning. Its resident restaurant, bar and lounge, as well as its connected Dowse Bar and The Railroom, offer a varied selection of versatile spaces that are perfect for birthdays, weddings, corporate events, conferences and more intimate private dining. The skilled team at Iceworks is adept at creating memorable events that are tailored to individual preferences and tastes. Whether you are partial to classic, vintage-inspired glamour or prefer a more contemporary style, the team can help you find a function space to set the scene for your upcoming occasions. Located directly across from Suncorp Stadium, Iceworks is a distinctive, award-winning venue perched on a corner of central Paddington. To find out more about holding your events in one of Iceworks’ stylish spaces, you can hop online and make your way to the ‘functions’ tab on its website – or give the venue a call to speak to one of the friendly team members. 155–157 Given Terrace, Paddington T. 3367 9800 iceworks.com.au

PHOTOGRPAHY BY ROGER D’SOUZA

IMPRESS YOUR GUESTS WITH AN ICEWORKS FUNCTION

TUCK IN TO A SOUTHERN-STYLE BREAKFAST AT MIGHTY MIGHTY Carnivores take note, Mighty Mighty Cue & Brew channels the best parts of American smokehouse cuisine into a single venue, halfway across the globe. In addition to its hearty lunch and dinner feasts, Mighty Mighty is now serving Southern-style fare for breakfast on weekends. The eatery’s signature brisket has found its way onto the breakfast menu as part of the mammoth Mighty Mighty Breakfast, and there’s also Southern Fried Chicken & Waffles, as well as barbecued pineapple with yoghurt and granola. The indulgent fare is the perfect antidote to an evening spent sampling Mighty Mighty’s extensive list of US craft beers. Shop 6/7, 100 McLachlan Street, Fortitude Valley T. 3666 0184 mightymighty.net.au

FOSSICK FOR TREASURES AT PADDINGTON ANTIQUE CENTRE & CAFE

Often, it’s the least assuming locales that conceal the most vibrant energy and delicious menu offerings. And whilst the quaint structure that houses Cafe Auchenflower may be humble, this tucked-away setting has gained a reputation for providing outstanding food, coffee and service. Each day from 7:00 am to 4:00 pm, the cafe’s team serves up superb Blackstar coffee, all-day brunch, and a tempting selection of housemade salads and baked goods. Regulars vouch for the deliciousness of Cafe Auchenflower’s Two Little Pigs dish, with its plentiful helpings of housemade beans, sausages and pancetta.

Discovering the bygone trinkets of an antique store can prompt your mind to wonder about the stories that come with each piece of history surrounding you. Paddington Antique Centre & Cafe is filled with timehonoured treasures – including high-quality Danish furniture from across the seas – alongside an assortment of ornaments, jewellery and charming wares awaiting a new possessor. Home to an assembly of antique dealers and passionate, knowledgeable staff, the ever-changing centre is welcoming three new dealers to its family in April, including The Antique Guild, Novel Lines and Via Roma. Those who have visited the centre may verify that a brief pop-in can easily become a number of hours spent in blissful archaeology mode. And yet, hunting for riches is a wearisome endeavour – so after a day spent uncovering adornments, it can be good to have a coffee merchant nearby. The cheerful centre’s new-look cafe offers the perfect setting to rest shopping bags and minds, and refuel with some freshly baked scones. The eatery’s menu also lists gluten-free lemon slice, rice-based quiche and roast vegetable and quinoa salad with harissa dressing. Keep your eyes on the centre’s fascinating foyer exhibitions and displays that change each month.

97 Haig Road, Auchenflower fb//cafeauchenflower

167 Latrobe Terrace, Paddington T. 3369 8088 paddingtonantiquecentre.com.au

FEAST ON ALL-DAY BRUNCH SELECTIONS AT CAFE AUCHENFLOWER

April/May Calendar: BEER MASTERCLASS

HIMALAYA WITH GARRY WEARE

STYLING SESSIONS

PIZZA-MAKING WORKSHOP

BRISBANE FARMERS MARKETS

Sample a range of brews at The Alliance Hotel on April 5. thealliancehotel.com.au

Meet the trekking legend on April 15 at World Expeditions. worldexpeditions.com

Be styled by Di Cant and Jenny Gaskell at Brisbane Arcade. brisbanearcade.com.au

Learn to make woodfired pizzas at Il Locale on May 3. togninis.com.au

Shop for produce every Sunday at East Village Cannon Hill. brisbanefamersmarket.com.au

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New autumn/winter Mughal Jacquard styles arrive at Easton Pearson / Inspire CA shares ideas and gluten-free treats at its Inspire Cafe in Newstead

COSY UP WITH A DRINK AT TIMBER CABIN & COFFEE HOUSE

If supporting local farmers and independent businesses was as easy as devouring tapas and share plates made with fresh, seasonal produce, you might make a regular habit of it. From Tuesday to Saturday at independent watering hole Hoo Ha Bar, you can now satisfy your stomach and your good-deed quota by feasting from a dinner menu that features rustic Mediterranean-inspired offerings created using seasonal ingredients sourced locally. Hoo Ha Bar also provides an appeasing range of craft beers, wine and cocktails. By day, you can tuck in to breakfast from 7:00 am until late in the afternoon.

As temperatures cool, images of wooden cabins in mountainous, snow-capped settings are welcomed into our minds. And although Brisbane may be lacking in snow, it is now home to Timber Cabin & Coffee House – an inviting enclave boasting an inspired cocktail menu. A cafe by day and bar by night, Timber Cabin evokes the feeling of a woodsy retreat. The cafe/bar arose from a partnership between Dustin Davis of West End’s Sling and Tracey Larrigan. Stop by to imbibe a coffee or Wilderness Mojito, or plan to have a function in the upstairs private dining room. When you saunter in to the cafe from 7:00 am between Tuesday and Sunday, you can dig in to the hearty Lumberjack Breakfast or Grandma’s Old-style Crumpets with berries, homemade caramel, vanilla icecream, and optional Canadian-style bacon. As the sun sets, slide into a booth to sip on a marshmallow-topped cocktail and graze on share plates. Those seeking a unique setting for special occasions can contact the locale’s team about its three ambient spaces that you can now reserve, with food and beverage packages also available. Offering a warm space for celebrations, the homely interior is dimly lit, evoking the feeling of hiding out in a Canadian-esque cabin, with wooden tones and eclectic furniture.

41 Tribune Street, South Brisbane T. 3846 6457 hoohabar.com

360 Logan Road, Stones Corner T. 3847 6773 fb//timber-cabin-coffee-house

END THE DAY WITH SUSTAINABLE DINING AT HOO HA BAR

ONEPOINTSEVENFOUR COLLATES FINEST EYEWEAR FROM ALL OVER THE WORLD When searching for the perfect frames, your criteria will encompass the quality and style of your selections, but the challenge can lie in knowing where to begin. Scouring the globe for the latest eyewear, onepointsevenfour narrows your search by providing the best luxury labels – including Cutler and Gross, Dita, Marni, Thom Browne and Victoria Beckham – as well as its professional optical services. The specialised eyewear boutique can also update your shades, initial your frames with personalised monogram detailing, or tailor your choice of sunglasses with custom mirrors and lenses. 1/181 Robertson Street, Fortitude Valley T. 3257 4008 onepointsevenfour.com.au

GIFT NATION

1. McCall Mahogany Timber Sunglasses 2. Metis Beige Maple Wood Watch 3/49 James Street, Fortitude Valley T. 3252 2980 giftnation.com.au

RAF NATHAN’S FURNITURE POPS UP IN NEW FARM TOM GUNN

1. Harry in Galaxy Snakeskin 2. Hansel in Silver Calfskin 46a James Street, Fortitude Valley T. 0498 074 525 tomgunn.com

Musica Viva presents American Brass Quintet Comprising Kevin Cobb and Louis Hanzlik playing trumpet, Eric Reed on the horn, Michael Powell on the trombone and John D. Rojak on the bass trombone, the American Brass Quintet will play at Queensland Conservatorium on May 17. It’s the first time in four decades that the quintet has played in Australia, and its upcoming concert will feature a program that showcases the rich depth and breadth of these virtuosos, who are hailed as the ‘high priests of brass’. musicaviva.com.au

Sometimes it can be difficult to justify investing in a designer piece of furniture, but when you consider that such furniture lasts a lifetime – which is also a good thing for the environment – it suddenly seems like a worthy purchase. Discover unique pieces of furniture at Raf Nathan’s pop-up shop, open from Easter until May 4. Raf has been making furniture for more than 30 years and his shop will have exhibition pieces, prototypes and wares from his collection. Shop 5, Powerhouse Apartments, New Farm T. 0417 626 723 rafnathan.com

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The Edibles new to

The Weekend Edition

BECOME A LOCAL ...

SLEEP IN. SLOW DOWN. ENJOY.

www.theweekendedition.com.au

success

culinary pioneer

international dreamer

CLAUS MEYER

The best ideas are usually the ones that, at first, sound ridiculous and implausible. In 2004, when Claus Meyer and René Redzepi first opened the doors to their restaurant Noma in Copenhagen, they had trouble convincing people to eat there. Frightened by the concept of a new cuisine that challenged the conventions of food and cooking, people were tentative to put their trust in a restaurant that used only local, seasonal produce. Of course, as the best ideas always do, the duo’s philosophy of New Nordic Cuisine began to gain momentum, and Noma was not only named the world’s best restaurant three years in a row, but helped redefine a new global culinary movement.

The invention of the microwave, according to Claus Meyer, was the primary reason for the breakdown of his parents’ marriage. But we’ll get to that later. First we’ll go back to Claus’s childhood, which itself was an idyllic one, spent enjoying the peaceful freedom of a small town in southern Denmark. Life at home, however, was not so rosy. Claus’s dream was to become Elvis, Tarzan or Muhammad Ali – not because he admired the men himself, but because they were the three people his own father revered more than anyone. “He devoted much more attention to them than he did to me,” Claus recalls. “So at some level I dreamt about doing something heroic, because I could see my father crying with happiness when he watched Tarzan or Muhammad Ali, or listened to Elvis. He never looked at me with that kind of devotion.” The other thing that Claus remembers about his childhood was the dire state of its food. Referring to it as the darkest period in Danish food history, he recalls his plate being graced with various culinary vulgarities such as canned meatballs, powdered potato, cheap fatty meat and frozen vegetables “preboiled years before in Kazakhstan”. Not surprisingly, Claus weighed 94 kg by the age of 15. But his culinary perspective was turned on its end when, at age 19, he travelled to Paris. “The food in France surpassed any expectation I ever had,” he says. “It was amazing to eat my first baguette and croissant, my first confit de canard and

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boeuf bourguignon. It was like being in paradise and I instantly fell in love with everything that French food was about.” He soon found himself in the southwestern French region of Gascony, living and working with a baker, Guy, and his wife Elizabeth. The couple had never been able to have children, but had always yearned for a son. Claus’s parents had divorced when he was 14, leaving him with an absent father and an alcoholic mother. In Guy, Claus found what he refers to as his ‘spiritual father’, learning from him many lessons about both cooking and life. “To this day he is the most generous person I have ever met,” he says. “He was a little bit conservative in his approach to cooking and he just made things that his grandfather had been baking 60 years before. His bakery represented a golden age of French culinary craftsmanship, and so I got a glimpse into that period of French gastronomy and it was totally mind-blowing.” Guy also gave Claus room to use his own imagination in his cooking. “He let me invent things and he created a space where, when I wasn’t helping him with his work, I could do whatever I wanted to do with the materials. I don’t know why he gave me that opportunity, but he basically told me to make whatever I wanted and he would be my coach. He was very positive and constructive and he was very proud of teaching me to do something on my own. So, as opposed to my own father, who never missed an opportunity to tell

stop global warming

me that I was wrong, Guy never missed an opportunity to tell me that I was great.” Reflecting, Claus says the key thing that he took away from his experience in Gascony was that good food is the basis of life, love and community. “When you have wonderful meals that people enjoy for many hours every night, where people are passionate about cooking and they are full of gratitude towards the vegetables growing in our fields, that’s when people feel love for everyone.” And it’s here that his microwave theory comes in. “In my family, we got a microwave in 1974 and my parents divorced in 1977. When you have a culture with microwaves and parents who don’t want to cook, like I did, then often they end up divorcing and are not capable of loving their own kids. So I saw a difference in the perception of time between the two cultures. Guy and his wife had patience with everything and my parents were the opposite. It gave me a chance to look at modern civilisation in a very critical way.” Claus returned to Denmark, driven by the idea that if he could change the food culture of his own country, he could really make an impact. In 2001, he saw that an opportunity existed to create what he saw as a ‘new world cuisine’. “At different points in time, cultures like France, Spain, Morocco and Rome had the opportunity to define a new food culture that was considered the most refined and outstanding in the whole world. So that became my vision: to create a great cuisine. I knew that the one thing I could

INTERVIEW BY MIKKI BRAMMER

––

I’ve always done everything with a smile on my face ... ”

international dreamer

have control over myself in that respect would be a restaurant that could become one of the best in the world and be defined by only using local produce from our landscapes. To me, it was also the perfect time to try to start a movement.” Claus approached a friend of his, also a chef, to join him in starting the restaurant. While his friend wasn’t able to commit to the project, he did give Claus a list of the chefs in Copenhagen who he thought could best help the vision come to life. One of them was a young chef who had trained at elBulli and French Laundry: René Redzepi. And so began Noma. On Noma’s very first menu, the duo wrote a sentence that was to define its culinary mission. “With this restaurant we want to create a new Nordic cuisine that embraces the Arctic and brightens the world by virtue of its great taste and unique character,” it said, also defining what would become known as the New Nordic Cuisine Movement. The ensuing success of Noma and the Nordic movement is well documented, and is a great source of pride for Claus – not least because it allows him to work on other world-changing ideas. In 2011, he created the Melting Pot

success

Foundation, focused on improving the opportunities for marginalised OPTION 1: populations through food entrepreneurship. Its first project is the GUSTU food school and restaurant in Bolivia, which each year trains around 30 low-income young Bolivians to become cooks, waiters and bakers and to develop an entrepreneurial mentality. Stemming from the critical influence of his father, Claus has always been driven to improve upon the imperfections that he sees in the OPTION 2: world. And when turning the lens on himself, he thinks that he has a long way to go. “I believe that I’m as imperfect as most other people,” he laughs. “I am an imperfect friend, businessman, father and husband, but I’m learning every day how to become a better version of myself. I recognise that I’ve done some pretty great things, but I think it’s your obligation to try to get the best out of everything you can and that there’s always vast room for improvement.” An eternal optimist, Claus says the road has been hard, but well worth the journey. “On one hand, there have been so many challenges, but on the other it’s always been fun to overcome those challenges. I feel like I’ve always done everything with a smile on my face.”

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PHOTOGRAPHY AWARD 2013 2014 29 MARCH – 25 MAY

›› SHOWCASING THE BEST OF CONTEMPORARY AUSTRALIAN PHOTOGRAPHY

PHOTOGRAPHY AWARD 2013 IMAGE: HILLARY GREEN CARTER WASHINGTON 2013, ARCHIVAL INKJET PRINT ON PHOTO RAG PAPER. COURTESY OF THE ARTIST

GOLD COAST CITY GALLERY

OPENING HOURS Mon to Fri 10am – 5pm Weekends 11am – 5pm

The Arts Centre Gold Coast 135 Bundall Rd Surfers Paradise 07 5588 4000 www.theartscentregc.com.au

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Indulge in the new autumn /winter menu.

For absolute waterfront dining Breakfast, Lunch or Dinner taste the difference at Eves on the River. To secure your exclusive dining experience Thursday to Sunday visit evesontheriver.com or for group bookings and functions contact Trudi today on 3216 0726. *Closed Sunday dinner 53 Vernon Terrace, Teneriffe ▪ 3216 0726 ▪ www.evesontheriver.com

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BLACK BIRD BAR & GRILL //

JULIA’S PANTRY //

KUNARA ORGANIC CAFE //

RIVERSIDE CENTRE, 123 EAGLE STREET BRISBANE CITY T. 3229 1200

SHOP 4, 2051 MOGGILL ROAD KENMORE T. 0409 992 704

SHOP 1, 77 HUDSON ROAD ALBION

The elegance of the 1920s hasn’t been forgotten at Black Bird Bar & Grill, a new venture by the restaurateurs of 5th Element Bar and Dining and Byblos. Located in the space formerly inhabited by the Queensland Rugby Club, Black Bird is composed of one restaurant and two bars, all of which are reminiscent of the Prohibition era. In true 1920s style, the fit-out is lavish and features a chandelier made from scotch decanters, while the glittering lights of the Story Bridge are visible in the distance. Visit the bar for a moonshine cocktail, or make a dinner reservation to indulge in a seafood feast by executive chef Jake Nicolson, formerly of elBulli.

Grandmothers have a wonderful knack for timing their baking for the exact moment guests arrive – regardless of whether the guests were expected or not. And while it’s nice to have something to nibble on, it’s the smell of home cooking that truly creates a warm atmosphere. Julia’s Pantry is an inviting space that honours this fine art of quaint hospitality. The smell of homemade fare emanates from the space and provisions from local providores abound. Stop by to pick up pantry staples such as tea, homemade preserves, organic flours and other baking necessities like fairtrade cocoa and rapadura sugar, or to grab a tasty bite to eat and a coffee from The Single Guys.

While organic foods have grown in popularity in recent years, the folks at Montville’s Kunara Organic Marketplace have been selling and spruiking them since the 1980s. What started as a small set-up in a Forest Glen garage has grown into a bustling marketplace and cafe in Montville, and now an offshoot of the Sunshine Coast institution has materialised in Albion. Primarily a cafe – although it does have a small selection of pre-packaged snacks and homewares – Kunara Organic Cafe serves vegan, gluten-free and dairy-free foods, as well as smoothies and organic Montville Coffee made on biodynamic, Bonsoy, almond, hazelnut or coconut milk.

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T H E E A T I S S U E A P R I L 1 4 41

Explore, discover and experience more. Explore Hotel Urban Brisbane’s range of gorgeous event spaces and you’ll discover why we offer so much more than just a place to hold your next special occasion. The Green Room is an exquisite space for small cocktail parties or intimate private dining. Enjoy the chic surrounds and take advantage of this fully private area to host your next stylish soiree. With spectacular views and plenty of light filled space, the Panorama Room and Parklands Room are perfect for more formal events where you really want to impress. Hotel Urban Brisbane

If you want to let loose, head to the top floor of the hotel to live it up at The Loft, a former rooftop penthouse complete with outdoor terrace. Whatever your occasion, discover how you can experience more at Hotel Urban Brisbane. To explore your options visit hotelurban.com.au/brisbane and check out our functions page, call 07 3230 7872 or email events@hotelurbanbrisbane.com.au Hotel Urban Brisbane 345 Wickham Terrace Brisbane QLD 4000

gourmet

food

GRAPHIC // CHOCOLATE

PETITE // SCOOP

EARTHY // SCENTS

As if we needed another excuse to indulge our chocolate obsession, we recently discovered a clan of delectable bars hailing from the chilly climes of Reykjavík. Before you even get to the tasty interior of the onomatopoeically named Omnom chocolate, you’ll no doubt be dazzled by the svelte design of its packaging. The chocolate itself is handcrafted from organic cacao beans originating from cacao fields in the jungles of the Caribbean, South America, Asia and Africa. @ omnomchocolate.com

Even the most freewheeling chefs need to measure things once in a while. So when a teaspoon of something is needed, we recommend having Sküp on hand. This nifty little teaspoon-sized utensil features a handle formed from bent hard maple with a cherry wood bowl, and can be used for spooning out all manner of delights, from coffee, Milo and tea, to salts and spices. Sküp is the work of designer Adam Brackney, who crafts utensils including knives and wooden spoons under his brand, Workerman. @ workerman.storenvy.com

Wander amongst your veggie garden and you’re likely to be hit with a beguiling mix of earthy, fresh scents. It’s hard to bring those scents into your home, however, unless you’re happy to have bunches of kale, carrots and radishes occupying vases throughout your abode. Hand-poured in Charleston, South Carolina, Produce soy wax candles capture the fragrance of your veggie garden. The collection features seven core scents, including the aforementioned veggies, plus three additional ‘harvests’ each season. @ producecandles.com

CLEVER // BOARD Slicing bread can be a messy business – after an enthusiastic cutting session, you’re likely to find the bench littered with crumbs. Inspired by the form of the knife itself, Valentin Bussard’s PRAGMA cutting board – as its name implies – aims to make the process as pragmatic as possible. The triangularshaped ‘teeth’ of the board help hold the bread in place, making the slices more even, but they also catch all the crumbs in the grooves in between. To clean the board, which is crafted from ash wood and an aluminium plate, simply flip it over. @ bussard-design.blogspot.com

FOR THE OATCAKES

HUXTABOOK by Daniel Wilson. Photography by Chris Middleton. Published by Hardie Grant Books.

Preheat the oven to 175°C. Line a large baking tray with baking paper. Place all the ingredients in a food processor with a pinch of sea salt and blend until well combined. Turn out onto a lightly floured bench, add a little cold water and lightly knead to form a dough. Roll the dough out to 3 mm on a lightly floured surface. Cut out 24 rounds, using a 4 cm cutter, and place on the baking tray. Bake for 12– 15 minutes, or until lightly golden. Remove from the oven and leave to cool. Store in an airtight container for up to two days.

INGREDIENTS

150 g Stilton, at room temperature 150 g quince paste OATCAKES

STILTON AND QUINCE OATCAKE OREOS 42 map magazine

T H E E AT I S S U E A P R I L 1 4

150 g oatmeal 80 g butter, diced 50 g plain flour 2 tablespoons brown sugar ½ teaspoon bicarbonate of soda map celebrates 14 years of positive media

TO ASSEMBLE

Roll the Stilton between two sheets of baking paper to about 3 mm thick. Chill for 15 minutes, or until firm. Cut out 12 circles of cheese using a 4 cm cutter. Place each one on the flat side of a biscuit. Cut the quince paste into 12 slices about 3 mm thick, then cut into rounds using the 4 cm cutter. Place over the Stilton rounds. Top with the remaining oatcakes, placing them flat side down, and serve.

arts

prelude

VILLAGE DREAMER

STEPHEN MULTARI ACTOR, AUSTRALIA

laboite.com.au –– Actor Stephen Multari stars in 4000 Miles – an emotionally compelling drama by playwright Amy Herzog, showing from April 30 as part of La Boite’s 2014 Indie Season. age 29. born Good ol’ Sydney town. performance that first made your world come alive Ozomatli at

beautiful thing you’ve ever seen

CINEMATIC // FIESTA There’s a lot to love about Spanish cinema, from its seductive native tongue, to Pedro Almodóvar’s political references, and the chemistry that actors like Penélope Cruz and Javier Bardem have onscreen. The Spanish Film Festival shares such filmic experiences in local cinemas, and this year it takes place at Palace Centro and Palace Barracks from May 1–14. Opening night will see David Trueba’s award-winning Living is Easy with Eyes Closed screened, while closing night has been reserved for Álex de la Iglesia’s dark comedy, Witching and Bitching. @ spanishfilmfestival.com

Watching my grandmother’s first moments revisiting and rekindling her connection with her hometown, after 60 years. Seeing her exuberant youth through her aged eyes as she conjured emotional memories. idea of complete happiness Not worrying about the health and happiness of your loved ones. tell me about passion The unrelenting need to create and feel and provoke. makes you different My fingerprints. Otherwise, we’re all the same. biggest inspiration Mum. Nonna. Sister. scares you Ignorance – people who have no desire to learn more about the world beyond their bubble. words of wisdom Before you speak – think! Before you do – think! Our emotional state, physically and emotionally, affects the world. Let’s focus on being content with ourselves, that way we’ll all be happy in this world.

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PHOTOGRAPHY // FESTIVAL When describing the art of portraiture photography, Henri Cartier-Bresson explained: “You have to try to put your camera between the skin of a person and his shirt.” While camera technology has advanced since his day, the challenges of capturing emotion in a photograph remain the same. Celebrating this art form, the fifth Queensland Festival of Photography will be held across the state for the month of April, at more than 50 venues. This year sees the introduction of a conference held as part of the festival, which will explore the role of fiction in photo media. @ festivalofphotography.com.au

PHOTOGRAPHY BY HAROLD DAVID

my first Splendour in the Grass. The band’s ability to musically hypnotise a mass (including myself) was/is magic. describe yourself in ten words Creative/macchiato/gelato/ dark chocolate/funny/perfectionist/ determined/family/friends. most

BRITISH // ROCKERS

BALLET // ANTICS

Arctic Monkeys exploded onto the music scene in 2005, using the internet to gain enough popularity to avoid signing with a major record label. The strategy worked, and the band’s catchy first album Whatever People Say I Am, That’s What I’m Not became Britain’s fastest-selling debut record. With the release of AM, however, the band has taken a more subtle approach, naming the album to reference the group’s initials, as well as the smooth early morning vibe of the tracks. Fans can hear the musical evolution of Arctic Monkeys at Brisbane Entertainment Centre on May 7. @ brisent.com.au

Ballerinas may need to be of a certain disposition to be able to throw themselves into their intensive training, but that doesn’t mean they don’t also possess a keen sense of humour. In Queensland Ballet’s Coppélia – a comedy involving young lovers Franz and Swanilda, and a lifelike doll – joyful dancing and charming mayhem abounds. Swanilda suspects that Franz has his eye on the daughter of Doctor Coppélius, and chaos ensues when she decides to sneak into the doctor’s house to come face to face with her rival. Coppélia is at QPAC from April 24. @ queenslandballet.com.au

check out the latest news at theweekendedition.com.au

OCCASIONS

AT SLING LOUNGE

UNIQUE UNUSUAL

EXQUISITE

THE IDEAL PLACE FOR PRIVATE + CORPORATE FUNCTIONS AND AFTER-WORK DRINKS. TO ARRANGE A BOOKING EMAIL FUNCTIONS@SLINGLOUNGE.COM

153 BOUNDARY ST, WEST END 4001 | SLINGLOUNGE.COM | 3255 3522 No minimum spend or booking fee required for the hire of space at Sling Lounge

arts

mood BY MIKKI BRAMMER

AXXA/ABRAXAS

BLITZ THE AMBASSADOR

LEO WELCH

WILLIAM ONYEABOR

AXXA/ABRAXAS

THE WARM UP EP

SABOUGLA VOICES

WHO IS WILLIAM ONYEABOR?

BY CAPTURED TRACKS, 2014

BY BLITZ THE AMBASSADOR, 2013

BY BIG LEGAL MESS RECORDS, 2014

BY LUAKA BOP, 2013

There are many musical styles to have emerged from the American South, not least blues, jazz and country. The genre known as Southern psych, however, is slightly (okay, really) lesser known. One of the pioneers of this folkish psych-pop style is 23-yearold Ben Asbury, better known under the moniker Axxa/Abraxas. The Georgia native originally wrote the tracks for his debut album while at university studying psychology, religion and sociology. He later teamed up with Jarvis Taveniere of the band Woods to finesse the songs into their finished products.

Conventional wisdom says that, to make it as a successful musician, you should never give your music away for free. But then Ghana-born/ Brooklyn-based hip-hop artist Blitz the Ambassador has never been one to follow the masses. Last year he released his EP The Warm Up entirely for free, to give people a taste of what’s to come on his upcoming album, Afropolitan Dreams, due to be released in April. The seven-track teaser features appearances from a legion of collaborators including French DJ outfit C2C.

When most people reach the age of 81, they usually look back on all they’ve accomplished. Leo Welch decided instead that it was a good age to accomplish more – and released his debut album. The Mississippi bluesman spent the majority of his life as a lumberjack, indulging his passion for music merely as a hobby and revealing his talents only to locals in the small town of Bruce. After finally being convinced to share his gift with the rest of the world, Leo released Sabougla Voices, which melds rural acoustic blues with gospel-driven lyrics.

There are myriad rumours that exist about the life of Nigerian master of funk, William Onyeabor. After dominating the Nigerian funk music scene of the 70s and 80s with his rhythmic synthesised offerings, he stopped making music altogether. Some say he went to Russia to study film, others say it was London to study law, while another theory suggested he simply went to work in a flour mill. The mysteries behind the still-living musician not only inspired the short film Fantastic Man, but also this compilation of his hits, aptly titled Who is William Onyeabor?.

arts

book BY ERIC LINDGREN

BOOKS SUPPLIED BY AVID READER, WEST END

ONE BOWL BAKING

THE WORLD’S MOST DIFFICULT QUIZ 2

WIZARDS, ALIENS AND STARSHIPS

THE NEW MOOSEWOOD COOKBOOK

BY YVONNE RUPERTI

BY PAT CULLEN

BY CHARLES L. ADLER

BY MOLLIE KATZEN

Baking can be daunting, but here are so many simple recipes that require little effort on your part to produce mouthwatering meals. From sugar biscuits to layer cakes, you’ll find the familiar and the exotic. Starting with ‘Good Baking’, Yvonne Ruperti progresses through ten chapters of cookies, cupcakes, bread and cheesecakes, to her final ‘List of Favourite Tools’. These tools include zesters, juicers and seven types of pans, but no electric mixer, no food processor, no fancy bits and pieces. For easy-to-make, tasty temptations, this is your book.

Forget your trivia nights – here is a second instalment of the challenge of a lifetime. ‘Devised for intellectual torture,’ said Britain’s The Guardian. Open the book and you’ll find the torture starts on page three with ‘What poets perpetrated the following?’ Ten quotes from poetry ensue. It ends on page 236 with 1980s ‘Who or what?’ Fortunately, after this comes 80 pages of answers – thanks! But wait, there’s more! It’s rounded off with a ‘Bespoke Quiz’ – nine pages without answers (you’ll find these online). Unfortunately, it’s too late now to win the trivia prize.

Are they real or are they not? Applying the rules of science to fiction can make for good and bad reading. Charles L. Adler is a professor of physics in the USA and he uses his love of science fiction together with his deep knowledge of scientific processes to analyse many of the books he reads. He finds most stories plausible, obeying the rules of the universe, but some stretch the imagination and their science is suspicious. But after all, it’s fiction, not fact. His depth of knowledge is to be respected, but this is not a book for the faint-hearted.

This book has been reprinted 21 times, so it must be good! In the style of a personal reminiscence, Mollie Katzen uses an informal handscripted typeface to present her award-winning American recipes. Moosewood’s vegetarian cuisine celebrates fresh veggies, fruit, legumes and whole grains. Many of the recipes have been rewritten since first published in 1977, to be lighter in weight with streamlined preparation and simple presentation. To appreciate these you must be open to meatless cooking, and aware that ‘you are what you eat’.

46 map magazine

T H E E AT I S S U E A P R I L 1 4

be the change you want to see in the world

gallery

GALLERY

arts

life is captured

WHAT IS INSPIRING US THIS MONTH? – – GERMAN PHILOSOPHER FRIEDRICH NIETZSCHE’S MUSINGS OF ART: “THE ESSENCE OF ALL BEAUTIFUL ART, ALL GREAT ART, IS GRATITUDE.”

EXPERIMENTA SPEAK TO ME

THE BLOCK, QUT, AND STATE LIBRARY OF QUEENSLAND

Showing across two venues on the Brisbane leg of its national tour, Experimenta Speak to Me, 5th International Biennial of Media Art questions how we communicate and come together in a world that is more connected than ever. The showcase of

works by Australian and international media artists includes contemplative screen-based works, projections and new commissions that examine communication, intimacy and the sharing of ideas in a society saturated with technology. FROM APRIL 7

RHYS LEE

JAN MURPHY GALLERY As well as documenting history, artists have the power to conjure fanciful tales in their works. With each careful stroke of his brush, artist Rhys Lee thickens the plot of the story unfolding on his canvas. The artist, who is known to be something of a visual raconteur, presents a collection of works that seem to linger between the present and the dreamscape in his upcoming exhibition, Recent Works. His new works continue to explore his fascination with colour and abstraction, and a common thread throughout the collection is the way Rhys uses motifs that bring humans and animals together on the canvas. The result is a collection of dreamlike abstract figures that emerge from his wide, purposeful brushstrokes. FROM APRIL 23

ABOVE: RHYS LEE, UNTITLED, 2014, IMAGE COURTESY OF JAN MURPHY GALLERY. TOP RIGHT: SHIH CHIEH HUANG, SLIDE TO UNLOCK, 2012, IMAGE COURTESY OF THE ARTIST. BOTTOM RIGHT: VIVIENNE BINNS, ROUTING TAPE, 2013, IMAGE COURTESY OF MILANI GALLERY.

VIVIENNE BINNS MILANI GALLERY

Since she first appeared on the Sydney art scene in 1967, Vivienne Binns has had a prolific career, through which she has advocated the work of female artists. Her aesthetic initially had a bold, psychedelic feel, but has diversified as she has explored the many cultural influences within

Australia. Recently, Vivienne has been using up materials left over from previous works, and explains that her latest pieces are like mind blisters that pop and release their load. Created almost subconsciously, each work is a catalyst for reflection. FROM APRIL 24

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T H E E A T I S S U E A P R I L 1 4 47

arts

live

joyful dancer

PENELOPE MULLEN Choreographer and dance teacher Penelope Mullen doesn’t dance for just self-satisfaction. She was introduced to dance by her mother, who was a dance teacher, and she knew from a young age that it was her calling. Now 46, Penelope admits her perspective has shifted from when she was younger, and she now gets her greatest joy from sharing dance with others through her roles as a dance teacher in Brazil, and as head of dance at the Aboriginal Centre for the Performing Arts. Her latest piece is Danse Noir, at Judith Wright Centre from April 26.

My childhood dream … was to dance, without a doubt. I was exposed to it – my mother taught ballet and she taught dance at the Tivoli Theatre in Sydney in the fifties and sixties. Actually, she really didn’t want me to dance because she knew it was a difficult profession – both emotionally and financially – but there was no question in my mind at all. It was just a feeling for dance that I had from when I was such a tiny girl and I never questioned it. I did ballet until I was about 17 … and around 18 I realised I probably wasn’t cut out emotionally or academically for a ballet company, and I felt I needed to see and be a part of the world a little bit more. So I started taking contemporary and jazz classes. Classical is such a rigorous and wonderful discipline, but there’s no room for self-discovery – I find it’s chasing perfection and I’m not sure that that’s what my goal is. There weren’t a lot of great contemporary teachers out there when I was training, so I went and experimented in Italy and London and did various classes and found my own style. I was starting to find work in the late eighties … and there was so much judgment around body shape. I am quite tall – I’m five foot eight – and I often wouldn’t get jobs because of my height. If you had any fat on you whatsoever that wasn’t acceptable, so it was quite a judgmental period. I actually found that coming to terms with the image that you needed to project went quite against my personal grain.

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I love to dance … and many people tried to talk me out of continuing in that profession, but there was never any question in my mind. I would just keep taking classes and getting stronger, and I was just very, very determined and very passionate as well. There was just a calling. I don’t think I ever decided to be a choreographer … it just evolved. I broke my back – it was on my 30th birthday actually – and I had surgery and went through six months of rehab. I found I could dance again but I had lost a lot of my flexibility and knew that it was never going to come back. It really wasn’t a conscious decision, but I continued to teach, which led to choreographic opportunities. Working at the Aboriginal Centre for the Performing Arts and in Brazil … there is sense of the joy in dance. Often in my training it’s been about the pain of dance, so it was quite a beautiful epiphany for me to be able to go ‘well, not all dance has to be torturous’. Danse Noir is inspired by ... the people I work with. I wanted to create a piece that really reflected the relationships that happen behind the scenes of the theatre world – the triumphs and the complexities and insecurities, and then the facade that is also projected. I find it quite fascinating how we find the strength to be judged constantly and still walk on stage and face appraisal the whole time, be it positive or negative. It’s a predominately indigenous

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cast, and I find that the journey a lot of the cast members have made – to find dance in their lives and pursue it as a career – is quite extraordinary. So I am really honouring that as well. Through my work I would like to achieve … understanding. I think we are all striving to be understood. I am really hoping that, through performance, humans just understand each other a little. That really is a passion of mine. I’ve been going through cancer … but I joke with my doctors that if I keep moving really fast in the studio, the disease can never catch me, so that’s kind of how I look at it. I am pretty clear of everything now, so it’s all kind of a goodnews story, but obviously there are issues that I deal with every day. I just have to keep going because I really want to be in the studio. My greatest achievement has been … my teaching and inspiring others to find another level in their dance that goes a little deeper than the flesh and bones and the technique. Intelligence inspires me … People who think outside the square – and I don’t mean that in the sense of innovation or radicalness – people who just have a grasp of the bigger picture and who question a lot. They inspire me. My advice to others is … to question everything and use that knowledge to further yourself and find empathy for others.

INTERVIEW BY MELINDA HALLORAN

––

Question everything and use that knowledge to further yourself and find empathy for others ... ”

face

film

MARINE VACTH

F. MURRAY ABRAHAM

FELICITY JONES

DIRECTED BY FRANÇOIS OZON

DIRECTED BY WES ANDERSON

DIRECTED BY RALPH FIENNES

While many teenage girls dream of fame, Marine Vacth has always been unaffected by such things, even after she took over from Kate Moss as the face of Yves Saint Laurent’s Parisienne fragrance. The French model and actress grew up on the outskirts of Paris and was discovered at the age of 14 while she was in H&M. Although she has had no formal acting training, Marine’s intriguing and self-assured nature has endeared her to the film world. She was scouted for her first film, My Piece of the Pie, and now stars as Isabelle in Young & Beautiful. After losing her virginity on a summer holiday, 17-yearold Isabelle decides to become a prostitute, for no apparent reason. She is from a well-off family, and news of her secret causes conflict at home.

F. Murray Abraham has a list of acting credits that spans more than 40 years. He started out studying under noted actress Uta Hagen and followed in his mentor’s footsteps by first taking up stage acting. He made his screen debut in the 1971 comedy They Might be Giants, and by the mid-1980s he was one of the most well-known actors of the time, following his performances in Scarface and in Amadeus, for which he won the Academy Award for Best Actor. Still a prolific actor, F. Murray narrates and stars in The Grand Budapest Hotel. He plays an older Zero Moustafa, who recounts his adventures with M. Gustave H. (Ralph Fiennes), a concierge he worked under as a lobby boy. The two become confidants when M. Gustave is framed for murder.

Felicity Jones admits to being a child who believed she could get away with more mischief if she was a quiet and hard worker. While we don’t know just how much mischief she got away with, her philosophy to work hard certainly paid off. She first came to acting in an after-school drama class and by the age of 15 she was a regular on BBC’s Radio 4 soap opera The Archers. Her big break came in the 2011 indie film Like Crazy, after which she rejected a lead role in Mirror Mirror to star in a German play on West End. Returning to film for The Invisible Woman, Felicity plays Nelly, an 18-year-old who has an affair with Charles Dickens (played by Ralph Fiennes). Conscious of his reputation, Charles forces Nelly to live secretly in the countryside to avoid scandal.

young & beautiful

the grand budapest hotel

the invisible woman

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T H E E A T I S S U E A P R I L 1 4 49

The 6th Annual

Bulimba Fashion Festival F OR

C H A R I T Y

Venue: Oxford 152, Oxford St, Bulimba Date: Friday June 20th Time: 11:00 am – 2:30 pm Dress: Fashionable Tickets: $125 per head (tickets include a three-course meal with beer and wine)

VISIT stickytickets.com .au/16040 to secure your spot!

This year, BFF is set to be bigger and better than ever with an abundance of prizes, exquisite winter fashion & beauty from local retailers, all in support of a fantastic cause The Australian Liver Foundation. Proudly raising funds for

The Australian Liver Foundation

An event by

ticket PHOTOGRAPHY BY JOAN MARCUS

LAWRENCE KERR, 2012. IMAGE COURTESY OF MURUJUGA ABORIGINAL CORPORATION

arts

EMBEDDED: CRAIG WALSH

SALLY SELTMANN

THE KING AND I

SURFERS PARADISE FESTIVAL

AT IMA

AT BLACK BEAR LODGE

AT QPAC

AT SURFERS PARADISE

IMA has teamed up with the Museum of Contemporary Art Australia to present a new installation by Craig Walsh – an artist regarded for his site-responsive works often developed in collaboration with communities. Titled Embedded, the installation was initiated when Rio Tinto invited Craig to the Burrup Peninsula to create a work that responded to the area’s rock art. The exhibition includes videos and photographs of locals and the landscape, as well as industrial bins filled with iron ore, to bring the landscape inside. ima.org.au

Music can conjure emotions and instantly take you back to a moment in time. Inspired by this inherent quality of her craft, chanteuse Sally Seltmann set out to explore the full spectrum of human emotion on her new album Hey Daydreamer, which was recorded mostly in her attic and features piano sections laid down on her loungeroom piano. This month, Sally is traversing the east coast of Australia, playing tunes from the ethereal album. She’ll be joined by multi-instrumentalist Bree van Reyk and supported by Wintercoats. blackbearlodge.com.au

Being the teacher of 39 women and their brood of 82 children is no easy task, but it was one that English widow Anna Leonowens rose to in 1861, when she was appointed by the King of Siam as a teacher for his wives, mistresses and children. Her memoirs of her time teaching inspired the 1944 novel Anna and the King of Siam, as well as Rodgers and Hammerstein’s musical, The King and I. This month, a lavish staging of the musical is showing at QPAC, starring Lisa McCune as Anna and Teddy Tahu Rhodes as the king. qpac.com.au

Street performers have gathered their juggling balls and musicians are tuning their instruments – it’s festival time on the Gold Coast. The Surfers Paradise Festival is held over four weeks, comprising events that include a lively street parade, a display of fireworks from three competing teams of pyrotechnics experts and the Australian Street Entertainment Championships. There’s also a screening of Australian short films, a seafood and symphony event and the Launch It concerts where electro and Aussie rock artists will play. surfersparadisefestival.com

until may 17

50 map magazine

T H E E AT I S S U E A P R I L 1 4

april 10

from april 13

map magazine supports modester and naboth

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stimulator

arts

Circus Artist

say hello to ...

BRIDIE HOOPER CIRCA’S BEYOND FROM APRIL 30, BRISBANE POWERHOUSE

›I became a performer because ... I was really drawn to circus after seeing a

community circus show when I was younger – it was the physical feats that made me swoon. It wasn’t until I grew older and began to be exposed to a greater variety of shows that I discovered how performance ignited something profound in me. That then encouraged me to explore what being a performer is. ›My creativity comes from ... that niggling of muscles, twitching and wanting to explore movement. I definitely haven’t yet harnessed my creativity – sometimes it feels inaccessible and, at other times, it overflows. ›I ‘fuel’ my creativity by ... watching any live performance! Theatre and dance have recently really tapped in to my cosmos. Listening to music is always a great way of inspiring the body and I also really like imagining costume or lighting possibilities. ›I love my job because ... I get to travel, perform and create. I work with inspiring people who all share a severe love for circus – it’s incredible. ›Through my work, I would like to ... Well, I just saw a dance performance that had me chuckling and weeping, which is what we often want from a show. But what I really enjoyed was how it stirred so many thoughts, memories, questions and ideas. To create something compelling and stimulating on an emotional and intellectual level, that’s what I hope to offer an audience.

›Favourite author: Tim Winton. ›Director who inspires me: Jean-Marc Vallée. ›Favourite actor: Toni Collette. ›Most played on my iPod: James Blake. ›Performer I love: Emma McGovern. ›Designer I most admire: Marianne Brandt (a Bauhaus student who designed beautiful coffee pots and teapots).

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Eat Sassafras Food Anywhere. Sassafras caters all over Brisbane for private parties, office meetings and functions, and birthday celebrations. Sandwiches and salads. Cocktail food and cakes. Afternoon teas. And we include vegetarian, vegan, gluten-free and dairy-free options in our menu so everybody is catered for.

We will deliver or you can collect. Call us today on 07 3369 0600 or email catering@sassafrasfoods.com.au

Relax. Take a load off. Let me do all the work for you. Professional, exceptional service is what I do.

food that loves you back We are open seven days, 7am to 3pm 88 Latrobe Terrace, Paddington. www.sassafrasfoods.com.au

arts

stimulus GIG

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JAKE BUGG april 23 AT THE HI-FI

MUSIC

It’s hard not to be intrigued by the perfect match of Jake Bugg’s vocal twang with his bluesy rock musical sensibilities. His love for music was born at the age of 12 when he played the guitar for the first time. Captivated by his new hobby, Jake was composing songs within a year, taking inspiration from Bob Dylan and The Beatles. Following a busy year, in which he toured the world and released two albums, Jake is returning to Australia to play a string of shows.

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PACO PEÑA FLAMENCURA

Hear the beguiling sounds of flamenco, played by noted virtuoso Paco Peña. APRIL 12

ROD MOSS: DRAWN

EXHIBITION until april 26 AT FIREWORKS GALLERY Fireworks Gallery presents a survey of intricate graphite drawings by Rod Moss. The exhibition features a range of works – both recent and from his early career – that depict haunting landscapes and offer a glimpse into the life of Australia’s desert-dwelling Aboriginal community. After studying art at Monash University, Rod moved to Alice Springs in 1985, where he developed a bond with the Aboriginal families living in the nearby Whitegate camp.

AT QPAC FILM

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GOLD COAST FILM FESTIVAL

See films ranging from anime to comedy, as well as a showcase of

THEATRE

BOY&GIRL until april 19 AT BRISBANE POWERHOUSE

Queensland film.

In a theatrical sociology experiment, Oscar Theatre Company is questioning what the world would be like if gents dropped it like Beyoncé and the cast of Magic Mike was, in fact, female. Described as a cabaret of musical theatre, contemporary and pop, BOY&GIRL blurs gender lines and disregards social constructs. Twenty-five singers and dancers perform new moves to popular songs, presenting a new way of considering the role of gender.

UNTIL APRIL 13 AT VARIOUS LOCATIONS SPORT

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ANZAC RUN

Stretch your limbs in the annual

ACROBATICS

CIRCUS april 9–12 AT JUDITH WRIGHT CENTRE

The April school holidays will see most children indulging in sleep-ins and carefree reverie, but the youngsters who attend Flipside Circus will be putting their break to good use, showcasing their acrobatic talents in CircUS. The show’s performers are aged between just 11 and 17 years old, but their fearless attitudes will see them match the deft tricks, flips and aerial work of their adult peers. CircUS features both traditional and contemporary circus arts. PHOTOGRAPHY BY CAMERON STROM

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map magazine supports the david sheldrick wildlife trust

fun run that raises funds for veterans charities. APRIL 27 AT ANZAC SQUARE

arts

stimulus FILM

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ORSON WELLES: A RETROSPECTIVE from april 5 AT GOMA

PERFORMANCE

Writing, directing and starring in a film is an impressive achievement, and one that’s even more notable when the film is Citizen Kane and the feat is achieved at the age of 25. Filmmaker, actor, theatre director, screenwriter and producer Orson Welles first turned heads at the age of 23 for his adaptation of The War of the Worlds. In the five decades that followed, he made 12 feature films, which are screening – along with the documentary F for Fake – at GOMA’s retrospective.

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LORDE

Experience the cool, paredback sounds of this teenage pop

PRODUCTION STILL FROM TOO MUCH JOHNSON, 1938, IMAGE COURTESY OF CINETECA DEL FRIULI

sensation. MAY 6

RAYMOND CROWE – THE UNUSUALIST

AT RIVERSTAGE

MAGIC from april 30 AT QPAC These days, most magicians have ditched their smoke, mirrors, wands and white rabbits in favour of more extreme and unexpected tricks. Known as The Unusualist, Raymond Crowe is a rather talented chap who dabbles in magic, comedy and mime. He endeared himself to local audiences earlier this year when he performed in The Illusionists 2.0 and is returning to QPAC this month with his very own solo show full of illusionary antics.

THEATRE

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A TRIBUTE OF SORTS

Head along to the darkly funny production that is returning to

LITERATURE

JENNIFER SAUNDERS: BONKERS april 22 AT BRISBANE POWERHOUSE

the stage for its

“There has never been a plan. Everything has been fairly random, happened by accident or just fallen into place.” This is how British comedian Jennifer Saunders describes her life in her new book Bonkers: My Life in Laughs. Widely noted for writing Absolutely Fabulous and playing lead character Edina, Jennifer has penned her hilarious and touching story in a memoir. Join her for a natter when she comes to town to discuss friends, heartache and crazy adventures.

second season. MAY 7–17 AT BILLE BROWN STUDIO GIG

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KANYE WEST

PHOTOGRAPHY BY TREVOR LEIGHTON

Watch Kanye

ART

perform his

BEN QUILTY: AFTER AFGHANISTAN from april 11 AT GRIFFITH UNIVERSITY ART GALLERY

biggest hits when

Appointed as an official war artist in 2011, Ben Quilty travelled to Afghanistan to observe and listen to the stories of Australian soldiers. Deeply moved, he interpreted these stories into the exhibition Ben Quilty: after Afghanistan, which features 21 studio paintings, as well as 16 works on paper sketched while he was abroad. Ben won the 2011 Archibald Prize, and his latest works continue a tradition started in 1917 when Will Dyson became Australia’s first war artist.

his worldwide Yeezus tour comes to town. MAY 9

TROY PARK, AFTER AFGHANISTAN, 2012, IMAGE COURTESY OF BEN QUILTY

map magazine supports the david sheldrick wildlife trust map magazine

AT BEC

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escape artists SORREL wilby BHUTAN LADAKH NEPAL RAJASTHAN

salt

images sorrel wilby

food | wine | coffee

enjoy dinner 5 nights a week breakfast | lunch | dinner fully licensed & free parking 5 Nash St, Rosalie Village, Paddington T. 3367 0775 www.saltrestaurant.com.au like us on facebook

Spend some time with Sorrel Wilby, former Getaway and Painting Australia presenter, on our ESCAPE ARTISTS TOURS, designed for aspiring artists and craft-loving novices. Imagine how inspired you’ll be sketching ‘en plein air’ in the Himalaya and experimenting with local traditional art & crafting techniques in situ. PLACES ARE LIMITED – SPEAK TO OUR ADVENTURE EXPERTS TODAY!

free info nights: • himalaya | garry weare > tue 15 apr • mountaineering with tim macartney-snape > wed 30 apr • sorrel wilby | escape artists > tue 6 may register online:

worldexpeditions.com 07 3003 0954 Lic 2TA001418

travel

travellers map

bohemian luxury

HOTEL SAN GIORGIO, MYKONOS

Elevated on a cliff away from the interminable partying and debauchery of Mykonos’s famed Paradise Beach (but within an easy stroll for those who wish to partake), Hotel San Giorgio virtually demands relaxation. With whitewashed walls, natural-toned furnishings and a private jetty that just begs to be leapt from into the sparkling blue, the boutique dwelling – a member of Design Hotels – is a Grecian paradise.

The rope of the hammock makes a rhythmic creaking sound as it rubs back and forth on the trunk of the palm tree. My foot is slung lazily over the hammock’s edge, ready to administer the occasional nudge to ensure the gentle swing never subsides. I muster the will to raise my head in the direction of another hammock strung a few metres away, where my friend is in an equally blissful state of relaxation. No words need to be exchanged, as the expression on her face signals complete agreement: we are in paradise. The location of our newfound paradise is atop a cliff overlooking the southern coast of Mykonos, at the tranquil Hotel San Giorgio. Despite sitting between two of Mykonos’s most infamous party beaches, this whitewashed paragon of bohemian luxury manages to remain a sanctuary of calm. The simple, organic decor of each of the 33 rooms instantly soothes, with natural furnishings, elegantly strung mosquito nets floating in the breeze, and patterned tiles offering cool respite to bare feet. Outside in the Grecian sunshine overlooking the sea, clusters of plush lounges, poolside perches and engulfing hammocks sit invitingly. We have commandeered the latter, swinging lazily in the hotel’s palm garden. When we finally will ourselves out of the comfort of our hammocks, we head out for the day’s adventure. We’ve been warned that there aren’t many taxis in this part of Mykonos, but we manage to secure one to

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drive us to nearby Chora (known also as Mykonos Town). While we had considered renting a car or scooter for our sojourn, after witnessing the narrow, serpentine and uneven state of the roads on our way from the airport, we decided that any driving was best left to the locals. Home to the picturesque row of thatched-roof windmills so commonly associated with Mykonos, Chora embodies the idyllic image of Greece in every aspect. A labyrinthine village awash in a palette of white and blue, the coastal town radiates charm, in spite of the swathes of party-seeking tourists. At first we try to apply some directional logic to our explorations of its streets, but as they take us deeper into the village, we soon decide that it’s much more fun to follow its twists and turns on a whim. We wander down cobblestoned lanes of whitewashed houses offset by colourful bursts of flowers and charming blue doors, and peek through the doorways of tiny, ancient churches lit only by candlelight. Come lunchtime we discover an open-air restaurant tucked away in a foliage-laden courtyard and feast on a spread we’ve come to know well during our short time in Mykonos: grilled haloumi, dolmades, moussaka, and generous dollops of tzatzki. After lunch we resume our exploring, catching precious glimpses of local life along the way. As we dart around a corner enticed by the scent of a sea breeze, we find ourselves in a cobblestone plaza where

map magazine supports greenpeace

the smooth, white dome of a church practically glows against the blue sky. We stop and stand in awe of its simple majesty. A narrow stone staircase leads down to the water’s edge and we clamber over the rocks to find the best vantage point to glimpse the iconic windmills. The ride back from Chora is not only precarious, but – given the ageing state of the local bus we’ve chosen to take – also stifling. We arrive at the foot of Paradise Beach and make the trek over the rocky hill that separates the sandy, yacht-lined party mecca from our own blissful abode atop the cliff. But we have one last stop before we return to our room. Veering off down a set of makeshift steps cut into the rocky cliff, we arrive at Hotel San Giorgio’s private jetty, gleefully discovering that we have it all to ourselves. The pristine blue of the water sparkles in the sunlight, revealing the patterned seabed several metres below. We strip down to our swimmers and charge joyfully down the jetty, clumsily launching ourselves into the air before announcing our arrival with an exuberant splash. Time seems infinite as we laze about in the calm of the cove, turning somersaults and trying in vain to swim to the bottom. As the sun lumbers wearily towards the horizon, we stretch out on the warm wooden slats of the jetty to let the gentle lingering rays soak into our skin. Our chatter dissipates and our silence once again speaks for itself: we are in paradise.

TEXT BY MIKKI BRAMMER

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The pristine blue of the water sparkles in the sunlight, revealing the patterned seabed several metres below ... ”

BEYOND ENJOY DAZZLING ACROBATICS, A SURREAL ATMOSPHERE AND CHEEKY ANIMAL FUN WITH THIS INTERNATIONALLY-ACCLAIMED CIRCUS HIT. Fresh from a smash hit season in Berlin, Circa is back in its home town for the Australian premiere of Beyond. You’ll be up close and personal with the performers as they tackle virtuosic feats right in front of your eyes on stages (and cabaret tables!) dotted around the Powerhouse Theatre.

CIRCUS Wed 30 April–Sun 11 May, from $40

KNOCKOFF FRIDAYS JUST GOT FUNNY AT BRISBANE POWERHOUSE. If you’ve been a fan of our comedy on Sundays we encourage you to down tools, get your friends and knock off early for a chance to start your weekend with a good laugh. Every Friday a variety of local and Australian comedians will bring you the best one-liners, hilarious stories and side-splitting observations, featuring improvised comedy with Brisbane’s own Impro Mafia the last Friday of each month.

COMEDY Every Friday from 6pm, free

brisbanepowerhouse.org

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