map magazine issue #146 by map magazine

OCT>12 #146 BRISBANE

motivated australian people The joy is in simplicity

says thank you to dreamers

map magazine â&#x20AC;&#x201C; proudly carbon neutral since 2006.

FREE M O N T H LY 40,000 copies

OCTOBER THE EAT ISSUE

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27/09/12 5:14 PM

You’re Invited

S N

to our Christmas Launch Event

Date:

Tuesday, 16th October 2012

Time:

6.00pm - 9.30pm

Address: Rsvp:

Canapés and drinks will be served

Domayne® Fortitude Valley Level 1, Homemaker City, 1058 Ann St, Fortitude Valley

Monday, 15th October 2012

By visiting: www.domayneathome.com.au/fortitudevalley

Phone:

3620 6600 (During business hours)

RSVP to ensure your place at this exclusive event

*1. To enter, en daytime teleph at The Byron 2012 at 8.50p 215 241. 21A

Visit www.domayne.com.au Domayne® stores are operated by independent franchisees. Ends 16/10/12.

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27/09/12 1:46 PM

SPECIAL GUESTS Neale Whitaker, Editor-in-Chief, Belle Judge on Nine’s The Block Join Neale Whitaker, Editor-in-Chief of Belle and judge on Nine’s The Block, as he explores key trends from the world-renowned Milan Furniture Fair and showcases Domayne ® ’s new range of fashionable outdoor furniture. Learn how to combine alfresco beauty with indoor comfort for stylish leisure living all year round.

Joan Hanger, Dream Interpreter

Paul Jurd, Chef

WIN A WEEKEND FOR TWO

% YOUR OFF

at the stunning Byron at Byron Resort and Spa. Nestled within forty-five acres, the resort has been designed to sit in harmony with the local environment – a short stroll through the rainforest leads you to the breathtaking Tallow Beach- whilst providing guests with the ultimate relaxing and rejuvenating holiday experience.

PURCHASE

SIMPLY FILL OUT AN ENTRY FORM ON THE NIGHT TO ENTER THE DRAW

FORTITUDE VALLEY, BRISBANE Level 1, Homemaker City, 1058 Ann St. 3620 6600

Find us on

Facebook

*1. To enter, entrants must make a purchase from the Domayne Fortitude Valley or the Harvey Norman @ Domayne Fortitude Valley Franchise (“Franchise”) in a single transaction on 16/10/12 (Promotional Period), and complete an entry form with their name, address, daytime telephone number, invoice number and email address and place it in the Franchise’s entry box. One entry per person per invoice only. There is one (1) Prize. The Prize is two (2) nights’ accommodation for two (2) in a premium one bedroom deluxe spa suite at The Byron at Byron Resort located in Byron Bay, NSW and full buffet breakfast day valued at $928 (“the Prize”). The draw for the Prize will take place at Domayne Fortitude Valley, Shop 1, Homemaker Centre, 1058 Ann Street QLD 4006 on Tuesday, 16th October 2012 at 8.50pm (“Draw”). The Winner will be announced in-store on Tuesday, 16th October 2012 advised in writing and their details published in the Australian on Wednesday, 24th October 2012 (“Winner”). The Promoter is Generic Publications Pty Ltd A.B.N. 35 104 215 241. 21A Richmond Road, Homebush West NSW 2140 (“Promoter”). Further terms and conditions apply. See in store for details. *2. Promotion valid 6.00pm - 8.30pm on 16/10/12. Terms and conditions apply. See entry form for details.

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a. m.

#146 THE DREAMERS

THE EAT ISSUE OCTOBER 2012 4413 DAYS SINCE WE LAUNCHED ANOTHER IDEA BY

[encouraging dreaming]

22 local

“Make time for people when they need 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 sarah bristow, linsey rendell copy editor matthew brady art director lila theodoros production manager sarah hyne web/graphic designers sarah hyne, amy melksham, isabelle stringfellow photographer melinda halloran senior account manager leonie ruegg account managers paige gumbley, jennifer palmer financial controller kathryn lindgren web developers morgan daly, dino latoga contributors frances frangenheim, eric lindgren interns ruth dunn, tahlia gregori, jasmine mee lee map cheer squad kara ciampi, ashley tucker map babies 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.

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dreamer

30 national

– – ADRIAN SLAUGHTER

COVER Tavernetta by Studio Belenko Odessa, Ukraine www.belenko.com.ua

dreamer

“Embrace what is eccentric and different about you.” – – P.J. HOGAN 40 international

dreamer

“Never regret anything.”

08 food

– – BJÖRN FRANTZÉN

dreamer

“Grow your own and stop buying stuff.” 56 arts

– – ROHAN ANDERSON

dreamer

“You need to be you and just be original.”

– – SEAN FORAN

CONTENTS VILLAGE

FASHION/BEAUTY

DESIGN/GOURMET

think 08 direction

Rohan Anderson

global report

street 25 raw 26 cloth

Epicure

rolemodels

Erika Bates

grooming

44 46 47 48

home space pantry place food

MUSIC/ARTS/FILM

TRAVEL

prelude

travellers map

Jacob Nash

Framura, Italy

mood 52 book 54 gallery 52

56 live

Evan Dumas

Alison Sheehan

Jaime Reyes

Sean Foran

face 58 ticket 59 stimulator

neighbourhood search 20 pavement 16

Glen Walton

stimulus

MANAGING EDITOR’S NOTE

We cannot hope to create a sustainable culture with any but sustainable souls.” –– DERRICK JENSEN

Welcome to map magazine’s 146th issue, focussing on some of the wonderful dreamers who are helping to shape the culture and conversation around the food we consume. The sustainability of Australia’s food supply is top of mind at the moment, so much so that the Australian Government is developing Australia’s first ever National Food Plan (NFP). The aim of the NFP is to foster a sustainable, globally competitive, resilient food supply that supports access to nutritious and affordable food. It seems that the consensus from the Australian Food Sovereignty Alliance (AFSA) is that the current draft plan is considered to be woeful. Together with some

of Australia’s leading thinkers on the topic, the AFSA is drafting a document called the People’s Food Plan (PFP) to present as an alternative to the government’s approach. The PFP is a collaboration of organisations and individuals working together towards a food system, in which people have the opportunity to choose, create and manage their food supply from paddock to plate. One that they consider is the kind of national framework and agenda Australia really needs. Their approach is spot on, and if you hear about an AFSA planning session around your local area, I strongly recommend you get involved. I hope you enjoy the words of our dreamers.

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

OUT NOVEMBER 2ND

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.

28/09/12 10:26 AM

village

think

“Often the mere sharing of recipes with strangers turns them into good friends.”

A MEAL ALWAYS TASTES BETTER ...

shared

– – JASMINE HEILER

“Cooking is like love. It should be entered into with abandon or not at all.

”

– – HARRIET VAN HORNE

HELLO

poverty fight

ark WORLD FOOD DAY

––

On a recent trip to Italy, I had the pleasure of spending a few days with an Italian friend and her family in the region of Liguria. The meals I ate during those few days were among some of the best I’ve eaten in a long time, but not because they were intricate, overly complicated culinary masterpieces. In truth, they were wonderfully simple – a few fresh ingredients combined to make a delectable feast. But what made them taste even better was the fact that every meal was enjoyed together with good company and long conversations, surrounded by the beauty of nature. It’s no surprise that the Slow Food movement began in Italy, and it’s something that several of the dreamers in our October Eat issue have cited as an inspiration. So this month we praise the beauty of simplicity in food and in life – enjoy!

Mikki Brammer EDITOR

mikki@mapmagazine.com.au

Sadly, the level of poverty that exists in third-world nations across the globe seems only to be getting worse. In 1981, to raise awareness and hopefully one day come to an understanding about how to end hunger in developing countries, the Food and Agriculture Organisation of the United Nations (FAO) created World Food Day. Falling on October 16 annually, World Food Day focuses on a different theme each year. This year, the day will explore the importance of agricultural cooperatives in helping to feed the world. @ www.fao.org

RETRODREAMER ––

JULIA CHILD

“Find something you’re passionate about and keep tremendously interested in it.”

It was as much her winsome disposition as her epicurean dexterity that endeared Julia Child to the world. Unfailingly passionate about French cuisine, she once described her first meal in France as being an “opening up of the soul and spirit”. Known for enlightening Americans about the wonders of French fare with her recipe books, and TV show The French Chef, Julia dreamed of spreading the joy of cooking to everyone she encountered.

INVITES YOU TO ... THE INTOUCHABLES The meeting of two unlikely spirits can be the catalyst for the greatest adventures. The Intouchables is an uplifting French film inspired by Abdel Sellou’s memoir, You Changed My Life. After his wife is diagnosed with a terminal illness and a paragliding accident leaves him a quadriplegic, Count Philippe Pozzi di Borgo finds himself in need of a caretaker. As he begins to form an unwavering camaraderie with his new caretaker – an unsentimental Algerian immigrant named Senegalese – Philippe rediscovers his thirst for life, while Senegalese begins to adopt a new perspective. For your chance to attend map magazine’s special screening at Dendy Portside on October 16 at 6:30 pm, visit www.mapmagazine.com.au and follow the links. 112 lucky entrants will receive a double pass. Winners will be notified by email. Good luck!

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EDITOR’S MEMO

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2 bed, 2 bath and a cosy old-world bar Marco and Emily Nunes, two of the creative collaborators behind Canvas Cocktail and Wine Bar at Woolloongabba, are bringing the spirited style of New Orleans to M&A. Papa Jack’s, will be an intimate bar/restaurant that will inject a modern twist to classic Creole menus accompanied by the rhythm of live blues. “The concept for Papa Jack’s is all about the New Orleans holy trinity; food, music, cocktails. It’s a modern take on a cosy old-world bar and we see M&A’s iconic precinct as the perfect location.” M&A is now under construction bringing together everything people love about life in the Valley the opportunity to live, meet, eat, work and play on your own home ground. With the M&A Lifestyle Collection apartments about to be released, this is your opportunity to be part of Brisbane’s next social, dining and entertainment mecca.

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village

direction

GLOBAL DREAMER

ROHAN ANDERSON COOK/AUTHOR, AUSTRALIA WHOLE LARDER LOVE

www.wholelarderlove.com –– A modern-day hunter-gatherer and all-round Renaissance man, Rohan Anderson has penned the book Whole Larder Love, published by Penguin Books. age 36. born Melbourne. describe yourself in ten words Practical, busy,

something you discovered this month The word ‘squirrels’ has two ‘R’s in it. last thing that made you smile My partner. She always makes me smile. idea of complete happiness Having very little and

NATURAL // DESIGN The creative hand of Mother Nature has sculpted some of the world’s most captivating landmarks, but it’s not often that her principles are applied to homewares. In a creative critique of contemporary industrialisation, Barcelona designer Victor Castanera turned to the hand of nature to create the Areniscos range of crockery. Using no machines, Victor shapes sand on the beach by pouring water to create a hole, then adds an eco-friendly resin that catalyses with the water to create a unique hardened shape in the form of different homewares. @ www.victorcastanera.com

living semi-self-sufficiently in the country. Hang on, that is what I do now! biggest inspiration People like Angelo Pellegrini. People who either love and respect the natural world, or people who have a passion for the good life. makes you different Just doing things that are important to me. It is not everyone’s cup of tea to hunt, grow, gather and cook, then photograph and blog about it. scares you Not much. Things anger me more than scare me. What is there to be scared of but ourselves? tell me about food I love food. We should all love food. Bad food means you will be unhealthy; you’ll feel like crap and you’re doing society a disservice by buying bad food produced by bad methods. Good food, however, is simple. Stick to raw wholefoods and then cook. words of wisdom Grow your own and stop buying stuff.

08 map magazine

T H E E AT I S S U E O C T O B E R 1 2

CULINARY // CLASSIC Those who used to sit in the kitchen as a child and watch their mothers or grandmothers cook (selflessly volunteering to lick the spoon), would likely recall the conical Tala Cook’s Measure. British design outfit Broadbase has recently revamped the Tala kitchenware range (of more than 350 products) to acquaint younger generations with the iconic brand. Keeping the nostalgic design of the original packaging but adding a contemporary mix of fonts, Broadbase’s Tala Retro range also features necessary cooking tools such as the sifter and a classic icing syringe set. @ www.broad-base.co.uk

CLEVER // SHOE

PATRIOTIC // SANDWICH

When wandering the streets of a foreign metropolis and finding yourself lost, it can be a chagrining experience having to pull out a map and affirm your tourist status. While a discreet glance at Google or Apple Maps is now possible, a more sartorial solution could be the GPS Shoes by Dominic Wilcox, which have a navigational tool built into their design. But before Marty McFly’s futuristic kicks spring to mind, rest assured that these dapper oxfords feature delicate broguing that leads you to your pre-programmed destination with a gentle (and very subtle) flash of LED lights. @ www.dominicwilcox.com

An exciting thing about travelling is the enticing promise of being able to tuck into a feast of the local cuisine. Indulging her love for food, design and photography, designer Kelly Pratt created the Stately Sandwich Project. Her goal was to create a series of prints that reflected the main sandwich of each of the USA’s 50 states. From New York’s Reuben to Connecticut’s Chicken Parmigiana, each sandwich is laid out as its separate ingredients, with the recipe featured on Kelly’s website. So far, 15 Stately Sandwiches have been immortalised, with Kelly hard at work at the remaining 35. @ www.statelysandwiches.com

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persistent, passionate, frustrated, frustrating, frank, tenacious, sensitive. Sounds like a bunch of dwarfs!

be the change you want to see in the world

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global report

epicure

A RUSTIC TRIBUTE TO THE JOY OF FOOD

Those who have had to fight for their freedom often experience a newfound sense of creativity once they have achieved their independence. While it may not regularly rate upon the worldâ&#x20AC;&#x2122;s design radar, the Eastern European nation of Ukraine (which regained its independence in 1991) is one such milieu of burgeoning creativity. An archetype of this emerging ingenuity is Tavernetta restaurant, nestled in the Ukrainian city of Odessa on the northwestern coast of the Black Sea. Designed by local architectural collective Studio Belenko, Tavernetta emphasises the philosophy that a simple life is the best life. Warmth emanates from the raw Siberian pine finishes and the traditional stucco walls, with the contrasting textures uniting to create

a rustic ambience that is at once homely and shrewdly crafted. Collections of retro kitchen items act as centrepieces of the decor â&#x20AC;&#x201C; a rainbow of KitchenAids perches along the ledge of one wall, their mixing arms raised to attention in readiness, while motley bouquets of rolling pins cluster along another. Elsewhere in the space, old-style colanders, saucepans and copper utensils hang in tribute to the intricacies of cooking. Bathing the space in a charming glow, muted sunlight filters in through the ample windows, providing glimpses to the natural setting outside where verdant trees sway lazily in the breeze. And as evening sets in, retro lamps cast luminous intimacy over diners as they tuck into the lovingly prepared fare, making them feel as though the homely space has been created especially for them.

TAVERNETTA ODESSA, UKRAINE

www.belenko.com.ua

10 map magazine

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Embrace the spirit of spring with these fashion must-haves and update your wardrobe at Wintergarden.

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village

rolemodels

ALISON SHEEHAN

JAIME REYES

What is your profession? I produce fine pates, terrines and rillettes, respecting time-honoured traditions. What training or qualifications do you need to fill this role?

What is your profession? I create food for use in TV,

artisan producer/stella may fine foods

food stylist/jaime reyes – food stylist

Whilst my business and marketing qualifications and Certificate III Commercial Cookery (Catering) are a good platform, I’ve found that a small business owner needs plenty of steadfastness and belief. What are the key skills and responsibilities of the role? It’s hands on – early morning starts for production and markets, maintaining food-safety standards, building customer relationships and planning the business’ goals. How did you get involved in your profession? After living in Vietnam for four years, I couldn’t find a pate I liked in Australia. I started making my own and, as demand grew, I took steps towards making it a full-time occupation. Could you break into the industry in other ways? Hospitality and retail are broad and vibrant industries. You could buy an existing business, join an established manufacturer or start something new. What do you hope to achieve within your industry? Uphold a good reputation as an artisan food manufacturer and continue using only natural ingredients. Are you in the industry for the long term? Yes, you can’t just dip your toe in this industry – it has an intoxicating rhythm. What advice would you give someone looking to emulate your success? On difficult days, remember why you started your journey and the customers who love your product. Did you always think you would be in this role? No – growing up, I dreamed of being a school teacher. What was your first paid job? I was a clerk at an insurance broker for three months before the owner did a runner. What would you love to do if you weren’t in this role? I’d be a food and cooking tour guide in Europe and Southeast Asia. What inspires you? Happiness, laughter and gatherings of friends with great food and wine. Who is your rolemodel? Sister Trish Franklin from Loreto Vietnam Australia Program, for her depth of compassion and spirit. What are your words of wisdom? Trust your instincts and stay on your path. If you wake up breathing, that’s a great start to the day.

14 map magazine

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cinema, advertising, publishing, marketing, packaging, cookbooks and recipe development. What training or qualifications do you need to fill this role? I have previously worked as a chef, and I have a fine arts degree and an interest in art, but the best qualification is a love of food. What are the key skills and responsibilities of the role? A knowledge of food, a thirst to know more and, above all, people skills. You have to listen to clients and interpret what they ask for until you get it right. How did you get involved in your profession? I was asked by a friend to style a barbecue scene for a brochure. I loved the experience and went to university to study fine arts. I also did dedicated food-styling courses in New York City. Could you break into the industry in other ways? All you need is a love of food. It’s a pretty specialised skill set and there are no courses in Australia. What do you hope to achieve within your industry? I couldn’t think of anything better than travelling the world with my family, tasting food and experiencing the cultures of the places that make up this planet. Food is the bond between us all. Are you in the industry for the long term? For the term of my natural life. What advice would you give someone looking to emulate your success? Start on the other side of the world and I’ll meet you halfway. Did you always think you would be in this role? No, but I’m much happier in my skin now as a husband, father and food obsessive. What was your first paid job? Picking up golf balls at a driving range wearing a motorbike helmet and a mattress wrapped around me with bungee cords – I lasted two days. What would you love to do if you weren’t in this role? I’d be a professional surfer. What inspires you? People who follow their dreams not for financial gain, but because they have a fire that burns so deeply within. Who is your rolemodel? People like Carlo Petrini (founder of Slow Food), Stephanie Alexander and Jamie Oliver, who teach us that food really is something special that should be respected. What are your words of wisdom? Don’t read labels … talk to farmers.

Trust your instincts.” – – ALISON SHEEHAN

All you need is a love of food.” – – JAIME REYES

map magazine supports modester and naboth

27/09/12 5:20 PM

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27/09/12 1:57 PM

village

neighbourhood

VILLAGE VOICES

RICHARD COTTON BAKER BREWBAKERS

––

FAVOURITE ... WORD Panglossian. SOUND My wife’s Scottish lilt. PLACE Victoria Falls, Zambia. PASSION Wine. THING Riedel wine tumbler. FOOD A good curry. SMELL Rain on dry ground. TIME OF DAY Early, early morning. BOOK A Treasury of Great Recipes by Vincent and Mary Price.

rain on dry ground, early morning ...

EPICUREAN // POLL Forming the centrepiece of most social gatherings, food is a common bond we all share. The map magazine and The Weekend Edition EAT&drink Awards 2012/13, proudly sponsored by SUNSHACK Finest Cider, delves into the gourmet fabric of Brisbane to deliver a verdict on the best places to eat, drink and play. To nominate your favourite locale, simply tweet us your nomination (@_map_magazine_), or leave a nomination on the map magazine Facebook page. Nominations are open from October 5–12 and voting commences on October 15. @ www.mapmagazine.com.au

NOSTALGIC // GAMES The carefree days of childhood often glimmer with nostalgia. Whatever the activity that filled your sunny days, each adventure was greeted with giddy anticipation. For those looking to rediscover the thrill of childhood games such as tag and hide and seek, or the suspense of watching a bowling ball glide towards trembling pins, Strike in Wintergarden offers both laser tag and bowling. After testing your laser tag strategy in a game of combat, learn to re-hone your bowling skills sans bumpers at the bowling alley nestled beside a bar and kitchen. @ www.strikebowling.com.au

coffee, old books, relaxing ...

BOB WALLMAN

COFFEE GUY GRINDHOUSE SPECIALTY COFFEE

www.grindhouseespresso.com.au ––

FAVOURITE ... WORD Superfluous. SOUND The pouring of a delicious beverage. PLACE Grindhouse Specialty Coffee. PASSION Coffee. THING Relaxing times with friends. FOOD Eggs. SMELL Old books. TIME OF DAY 6:00 am. BOOK The Odyssey by Homer.

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FRENCH // ACCESSORY

VILLAGE // DEVELOPMENT

French label Longchamp conjures lavish inklings of wanderlust and daydreams of exploring Paris with a beautiful bag in tow. What started as a side project of a Parisian tobacconist who began crafting leather-bound pipes in the 1940s has since grown into a global leathergoods label. The latest chapter of the Longchamp story is taking place in Brisbane upon the opening of a Longchamp boutique in Tattersall’s Arcade. Longchamp resides beside the newly opened Gucci boutique and joins the line-up of luxury labels moving into the CBD. @ www.longchamp.com

Everything is in its place, your favourite music plays and a novel awaits ... and so begins a perfect day at home. When you are searching for an abode, lifestyle is one of the key considerations. Providing a place where residents can not only enjoy a tranquil day in, but also stroll downstairs to meet friends for a coffee or evening tipple, the Circa Village development will create a new urban hub in Nundah. The development is the latest venture of by Property Solutions, the creators of The Barracks, and construction of the second stage is now underway. @ www.circanundah.com.au

map magazine supports the david sheldrick wildlife trust

27/09/12 5:20 PM

fancy a makeover with your macaroon? The multi award winning PrivĂŠ249 restaurant will play host to a line-up of fashionable high tea events! PrivĂŠ249 offers the perfect setting for retail therapy and indulgent pastry delights. The first show-stopping event of the series will kick off on Friday 12th October and will offer guests a spring racing theme to help prepare them for Melbourne Cup and the excitement of dressing for carnival season hosted by local Brisbane stylist Linda Lola!

sofitel brisbane central || 249 turbot street || 3835 3535 || www.sofitelbrisbane.com.au

Your creative journey starts here

Do you have an idea, a destination in mind and a strong desire to set sail towards your future? QUT Creative Industries is introducing a short course and professional development program supporting you to: ignite your creativity learn new professionally focused skills be inspired by leading creative and design experts engage in hands-on experiences Short courses are available in acting, creative writing, design, making videos, social media and photography, to name a few. Our courses are suitable for the general public, industry professionals and teachers. We offer you a place to begin a journey from short courses to graduate certificate and masters degrees. Start your voyage now at QUT Creative Industries.

CI-12-364 CRICOS no. 00213J

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Visit www.qut.edu.au/creative-industries/short-courses, email cpe@qut.edu.au or phone 3138 9320.

27/09/12 1:57 PM

village

COOL SITE://www.food-sketches.blogspot.fr

POSITIVE // TOTE In case you need the occasional reminder of how wonderful life really is, the 100 lb Coal Bag from Best Made Co. will happily oblige. Sturdy is somewhat of an understatement when waxing about the wonders of this tote, which is based on the design of the bags used to haul 100 lb of coal or dirt during the 1920s and is crafted from #6 Duck Canvas. Suggested uses of the handy tote include lugging about your farmers market bounty, discreetly yet stylish storing your dirty clothes in your bedroom or toting a small-to-mediumsized canine. @ www.bestmadeco.com

DISCOVER: //www.thepovertyline.net DESSERT // GLAMOUR Itâ&#x20AC;&#x2122;s a rare occasion (and, frankly, slightly concerning) when someone needs to be coerced or persuaded into eating ice-cream. Regardless, in such situations, the Kkis ice-cream canape glasses by Jakobsen Design would be a handy method of enticement. Resembling delicate glass tulips, the dessert vessels are an impressive means of serving sweets in colourful sugar-infused bouquets. To commence consumption, grasp the long stem and begin licking as if holding a cone, before artfully seizing the last remaining drops with a teaspoon (or, for the less well-mannered, your tongue). @ www.jakobsendesign.com

TOP 6 culinary inspiration websites

lanvin x laduree macarons

lemon & ginger teapigs tea

cut & serve

laduree.fr

teapigs.co.uk

buysebastianbergne.com

TOP 6 baking blogs

101cookbooks.com

thekitchn.com

tastespotting.com

fragolelimone.com

teaandcookiesblog.com

sweetamandine.com

thegourmand.co.uk

souschef.co.uk

sproutedkitchen.com

londonbakes.com

plantfoodfabulous.com

ohladycakes.com

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map magazine supports greenpeace

27/09/12 5:21 PM

5 Great -- Venues --

1 Destination C o r p o r at e F u n C t i o n s C o n F e r e n C e s • p r i vat e D i n i n g C h r i s t m a s p a r t i e s • B i r t h D ay s WeDDings 3367 9800

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cnr given tce & dowse st, paddington

www.iceworks.com.au

27/09/12 1:58 PM

village

pavement

PAVEMENT

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

“A place of sustainable ideas.”

“Poverty is a

“Where everybody has a positive attitude. ”

“Everyone is nice, tolerant and understanding.”

distant memory.”

ADRIAN PENNISI, 27

DEBORAH HINCHY, 58

GRAEME DAY, 33

RUTH KIRK, 21

TOWN PLANNER LIVES: GORDON PARK

REAL ESTATE AGENT LIVES: GRANGE

LICENSED AIRCRAFT ENGINEER LIVES: REDCLIFFE

STUDENT LIVES: KELVIN GROVE

only a local would know … ?

Catching the CityCat is the best way to see the city at night on a budget – it only costs a few dollars.

The meals at Thai Surprise in Scarborough are some the most authentic Thai food I’ve had – it’s my favourite takeaway.

The top floor of Chinatown’s carpark has the best view of Fortitude Valley.

what gourmet item has caught your eye recently? I’d really like

what is stimulating you at the moment? My upcoming trip to

How great the suburb of New Farm is. what gourmet item has caught your eye recently? The products at Prime Specialty Meats in James St Market. The butchers dress the meats with a variety of interesting sauces. what is stimulating you at the moment? My job. what issue

from New Farm Deli and Cafe. The staff always helps me choose tasty flavour combinations. what is

Nepal. I am planning to go hiking.

needs immediate public attention?

what issue needs immediate public attention? I am concerned about

The two-hour parking limit in the Brisbane Central Traffic Area. People who work in the area should be exempt, as they are like residents.

what gourmet item has caught your eye recently? The Greek

spinach and fetta pie: spanakopita.

the Queensland Government’s recent cutbacks – there are a lot of people worried about whether or not they have jobs. what are your spiritual beliefs? There is a greater good, but that doesn’t have to take the form of any particular entity. who is inspiring you and why?

I am inspired by my partner, who is dedicated, selfless and loving.

what are your spiritual beliefs?

I am a Humanist, as I was once a history teacher. who is inspiring you and why? My colleagues, especially the younger ones. They aren’t the typical Generation Y stereotype; rather, they are incredibly focused and energetic.

to try both beef Wellington and turducken. what is stimulating you at the moment? My three-year-old son. He’s awesome and great for a laugh. what issue needs immediate public attention? Philanthropy. I think we could all look outward a bit more, as not everyone chooses their circumstances. what are your spiritual beliefs? I’m a traditional Christian. I try not to be judgemental. who is inspiring you and why?

I’ve just finished a second biography on Ernest Shackleton’s voyages to the Antarctic – what a guy!

what gourmet item has caught your eye recently? Gourmet cheese

stimulating you at the moment?

Seeing things work out for people who have their own unique passions. what issue needs immediate public attention? The community needs to

more spend time volunteering and helping the disadvantaged. what are your spiritual beliefs? Be thankful for life every single day. who is inspiring you and why? Ben Goldacre, a British doctor and science writer. He helps people to understand what science means and how they can use scientific knowledge.

SHOP

Farmers markets

James Street

Bunnings

Sunday Social

EAT

Tibetan Kitchen

Harveys Bar and Bistro

Around the barbecue

5 Dogs

DRINK

Sugar ‘n’ Spice

Coffee at a cafe

At a beachfront pub

The Bowery

RELAX

Fraser Island

At the movies

In the backyard with my kids

Davies Park Market, West End

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U o c

Y g

F w

WHERE DO YOU LIKE TO ... ?

J s u o

SHOP

A F o

stop global warming

28/09/12 3:59 PM

Itâ&#x20AC;&#x2122;s easy. Just take a photo of good times shared with Sunshack Cider â&#x20AC;&#x201C; under the sun, on a boat, in the outback, at a beach shack... Upload your photo to instagram on your smartphone and write a comment that includes this tag:

#sunshackgoodtimes Let the good times roll! You can also email us your photo: goodtimes@sunshackcider.com For more info visit: www.sunshackcider.com *You must be 18 years or older to enter. Available at all good stockists. For locations visit: www.sunshackcider.com or order online: http://order.sunshackcider.com

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28/09/12 8:34 AM

success

local dreamer

craft brewer

ADRIAN SLAUGHTER When local lad Adrian Slaughter (pictured right) discovered that his future mother in law was one of the UK’s first female brewers, his life changed forever. Abandoning a finance career that had taken him to London and New York, Adrian returned to Brisbane determined to bring the craft-beer culture he had seen in his time abroad to his hometown. When he and childhood friend Marc Chrismas open the doors to Green Beacon Brewing Company in Teneriffe (next to Campos) later this year, the gents hope to infuse Brisbane with an appreciation for the art of local craft beer. Alongside their selection of diligently crafted ales, the boys will also be serving up share plates of fresh local seafood, signalling the beginning of many a Sunday session to be enjoyed by locals.

I grew up in Brisbane … I went to Churchie and I graduated from the University of Queensland in 2000. I then embarked on a career in finance that, to be honest, I always detested but just happened to be good at. I’d always had a love for brewing … For my 18th birthday, my mates gave me one of those rubbish Coopers homebrew kits and we made some horrendous beers during college. My elder brother … passed away in 2001 and I think that was the catalyst for me to pack it in and take off to the UK. I ended up in Dublin working for the infamous AIG – American International Group – before I was sent to London to work on its trading desk in early 2004. While living in London … my friends and I would always do daytrips to little countryside villages to visit all the English pubs, where there would be all these obscure beers with ridiculous names. I fell in love with that whole culture – the Slow Food movement and everything that came with it. I met my wife Abigail … in London and I soon learned the fantastic news that her mother, Penny Coles, was a commercial brewer in the UK. As you can imagine, it was every guy’s dream. After that, I was more or less always in Penny’s brewery. She’s obsessed with real ale and the culture and basic produce that comes with it –

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all those things that tie into the concept of the Slow Food movement and the philosophy of taking things from farm to plate. It was fantastic. She’d recycle her spent grain from the brewery to the local piggery and then I’d go for dinner at her house and she’d serve pork that had been fed on her spent grain. Penny is one of my greatest inspirations … She was one of the first female brewers in the UK and she’s been at it for more than 30 years. Now that I’m in the industry, I know that it’s quite male dominated, and that it can be difficult to be the new guy on the scene. I can’t imagine what it must have been like for her when she started in a very traditional place like Cheshire in England. I find it so incredible that she stuck with it and became so successful. I began to take brewing more seriously … after seeing it on that commercial scale that was still tangible and hands on. You’d physically put the malt into the mash tun from a grain sack off your shoulder and then stir it through with a big fork. The process seems incredibly oldfashioned, but it’s very exciting in the same right. It was actually in America … that the craft-beer movement really got me. We moved to the USA after Abigail was transferred to Ohio for work and, not long after, I was asked to go to work in New York City. I was working

on this crazy trading desk and the world was imploding around it during the GFC – it was chaos. All the guys I worked with ... had these refillable draught-beer growlers under their desks. It made me wonder why, in a country like Australia that loves beer, I’d never seen them here. We used to go down to this place in Brooklyn … called Sixpoint Brewery, where they’d just have a rollerdoor up on this dodgy street. There would be Wall Street guys in suits next to taxi drivers and guys from the meatworks around the corner. It was something that didn’t exist in Australia – that myriad of people and faces and the culture around the beer. The focus was on knowing which beers were local and I loved that. I guess it was then that things just began to stir in me. I knew I was going to walk away from my job and so when I was offered a voluntary redundancy I jumped at it with both hands. Abigail and I then went and drove around Europe for four months before coming back to Australia. Marc and I have been great friends … since we were about 12, but it feels like forever. He had actually been living in the UK as well, but he came back to Australia to help run the family architecture business after, sadly, both his parents died suddenly within months of each other. By the time I got back to Australia, he was just biding time and I

INTERVIEW BY MIKKI BRAMMER PHOTOGRAPHY BY CARL LINDGREN

––

Make time for people when they need it ... ”

join map magazine on facebook and twitter

27/09/12 6:33 PM

local dreamer

was looking for something to do in Brisbane, only halfheartedly searching for jobs in finance. And that’s how we got started. It’s easy when you leave Brisbane … to knock it. Or, if you’re from Sydney or Melbourne, there’s often that cultural cringe. But I completely reject that – coming back for me was an eye-opener because Brisbane had completely changed. I love the direction it’s taking but I think we need even more. It’s very hard to tell people … that you’re leaving a finance career to go into craft brewing. The hardest people to tell were the people closest to me, like my dad. These days he’s our biggest supporter, but initially it was tough to fill people with the same enthusiasm that I had for what I was doing. What we’re doing is bold … and it wouldn’t have worked in Brisbane ten years ago. But it seems to me now that the place is ripe. People want this and there’s an understanding within Brisbane’s food culture. So we decided that we were going to just go for it and brew the best local beers that we could.

Now when we tell people what we’re doing … there’s hardly anyone who isn’t inspired by it. It’s completely infectious and that’s what keeps you going when things get challenging. We chose Teneriffe … because the old warehouses there were the only style of architecture that would fit with what we were trying to do. The building we found on Helen Street was perfect. It’s an awesome late-1920s building and we’ve stripped it all back to the original brickwork. Life has taught me … that things can all end pretty quickly – both through personal experience and through Marc’s history. And if I ended up being 65 and still sitting at a desk, it would not have been time well spent. I don’t want to just be making up the numbers – I want to be at the forefront of something. And I can’t think of many better things to do than being a commercial brewer! My advice for the world … is to love your wife and love your friends. Make time for people when they need it because you never know when you’re going to need them to make time for you.

map magazine

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success

T H E E AT I S S U E O C T O B E R 1 2

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27/09/12 6:34 PM

fashion

FORMAL BOWTIE ALWAYS HABIT WWW.ALWAYSHABIT.COM.AU

MILK FROM A THISTLE BLAZER BLONDE VENUS WWW.BLONDEVENUS.COM.AU

SHOE THE BEAR HONG KONG MEN’S SHOES ANGUS BLACK WWW.ANGUSBLACK.COM.AU

HANDCRAFTED TREE SWING THE SMALL GARDEN WWW.THESMALLGARDEN.COM.AU

BAUMBACH DAYTRIPPER SHORTS WE LIVE LIKE THIS WWW.WELIVELIKETHIS.COM.AU

LACK OF COLOUR PEACH FEDORA DON’T TELL FANNIE

LEATHER AND SOUTH SEA PEARL BRACELET PANDAPEARLS WWW.PANDAPEARLS.COM.AU

THE LADY OF THE LAKE BY SIR WALTER SCOTT ARCHIVES FINE BOOKS

KAREN WALKER NUMBER SIX SUNGLASSES BLONDE VENUS WWW.BLONDEVENUS.COM.AU

RABBIT BROOCH BLACK CAT BOOKS & CAFE WWW.BLACKCATBOOKS.COM.AU

PONARO HEELS WITTNER WINTERGARDEN WWW.WITTNER.COM.AU

LEATHER LAPTOP SATCHEL ALWAYS HABIT WWW.ALWAYSHABIT.COM.AU

RED STRIPED COTTON SCARF VICTOR SCOT

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24 map magazine

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map celebrates 13 years of positive media

Iconoclass. The all new SL 500. The euphoria of pure driving performance is captured in a roadster that is destined to be a modern classic. 60 years of timeless design and innovation lies at the heart and soul of the Mercedes-Benz SL. Featuring a lighter, restyled all-aluminium body, plus a muscular V8 biturbo engine, the all new SL is the style icon of a new age. Experience it for yourself at Mercedes-Benz Brisbane.

DL2606184

street

Mercedes-Benz Brisbane

824 Ann Street, Fortitude Valley, QLD. 4006. Tel: (07) 3251 6666. www.mbbrisbane.com.au

A Division of Mercedes-Benz Australia/Pacific Pty Ltd

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27/09/12 5:25 PM

raw

fashion

ADAM HADLEY, 29

KELCI DEGNIAN, 20

PAUL QUINN, 66

What do you do? I’m a freelance festival producer. What are you wearing today? A vintage vest,

What do you do? I study naturopathy. What are you wearing today? My mum’s denim shirt, my

hat and trousers, and a scarf that belonged to my girlfriend’s grandfather. Describe your style? Friendly 1920s hobo. Where is your favourite place? Willow & Spoon in Alderley. What is the best advice you have ever received? Bang more things together. Make waves. Who is your rolemodel? Tom Waits, because he’s still not dead.

Seinfeld/Elaine-inspired nineties dress and a mantra pendant from Nepal. Describe your style? Dress-up box plus nineties sitcom. Where is your favourite place? A friend’s shack in Kelso, Tasmania. What is the best advice you have ever received? Smile; that’s all that matters. Who is your rolemodel? Japhy Ryder – he’s the ultimate ‘Dharma Bum’.

What do you do? I am a voice coach. What are you wearing today? A jumper from David Jones, a cheap shirt, jeans and a hat. Describe your style?

Ad hoc. I try things on and, if I like it, I wear it. Where is your favourite place? Fortitude Valley – I like shopping around. What is the best advice you have ever received? Evil prevails when good people do nothing. Who is your rolemodel? The late Bill Hunter, as he was such a good actor.

map celebrates 13 years of positive media map magazine

T H E E A T I S S U E O C T O B E R 1 2 25

PERROTTS FLORISTS est. 1910

We Love Spring

online Portfolio at sdj.com.au ORdER OnLInE

www.perrotts.com.au

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phone. 3252

7877

Holland Park 988 logan road Ph 3847 9933 Made with QRHacker.com

Cleveland Shop 1, 48 Bloomfield Street Ph 3821 6900

27/09/12 5:26 PM

fashion

cloth

GLOBAL DREAMER

ERIKA BATES

FASHION DESIGNER, USA ASUYETA

www.asuyeta.com –– Meaning ‘chosen’ in Cherokee, Asuyeta features intricate handmade garments sewn with soul, all created by the label’s adventurous founder, Erika Bates. age 28. born Giessen, Germany. gets you out of bed in the morning

Beautiful sunlight shining through my window, reflecting on the crystal hanging from it and creating little rainbows all over the bedroom walls. something you discovered this month To be more spiritual and not

focus so much on material things. last thing that made you smile

FASHION // PACK There comes a time when we must graduate from the everyday backpack to something somewhat more refined. But while satchels and totes might look more glamorous, they usually don’t seem to manage the same feats as a backpack. Sporting a design that won’t make you look like you’re reconnecting with your 16-year-old self, the Sacagawea Bag from Materials + Process fulfils the necessary functions of a backpack whilst still being a worthy part of a fashion ensemble. Made from vegetable-dyed leather, the Sacagawea Bag is intended to visually age over time. @ www.materialsandprocess.com

Going rock-hounding in the mountains to make new accessories and jewellery.

STYLISH // PRECISION

most beautiful thing you’ve ever seen

Nature – everything nature has to offer (and does so without questions asked) amazes me and warms my heart. idea of complete happiness Being in sync and loving myself just the way I am. environmental beliefs I will tell you my favourite Native American proverb: ‘Only when the last tree has been cut down; only when the last river has been poisoned; only when the last fish has been caught; only then will you find that money cannot be eaten.’ biggest inspiration Everyday life, indigenous cultures, animals, colours and nature. world you imagine Everyone is conscious about their own actions and cares about one another and Mother Nature. Live with an open heart and open mind. words of wisdom ‘Do one thing every day that scares you.’ – Eleanor Roosevelt.

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In the culinary realm, some people prefer to cook with strict adherence to a recipe, while others prefer the freewheeling method of trial and error, interpreting the recipe as they see fit. For those who err on the side of precision (not only in cooking but all aspects of life), the Measuring Square Scarf by Sebastian Bergne will set minds at ease when an exact measurement is required. The silk scarf’s pattern is generated by a grid formed when centimetres, inches and degrees coincide, making impromptu measurements a fashionable breeze. @ www.buysebastianbergne.com

DELIGHTFUL // CLUTCH

CULTURAL // FUSION

An unspoken rule of a good clutch is that it is large enough to fit a phone, lipstick, money and your house keys – unless of course you have an obliging date who will graciously keep said items in his pockets. The other important rules are that it be small enough to ‘clutch’ with ease and that it be an eye-catching addition to an outfit. The Ana Locking clutch, by Spanish designer Ana Gonzales, fulfils all the aforementioned requirements whilst also resembling a neatly wrapped gift just waiting to be opened with squeals of delight. @ www.analocking.com

An unusual combination of two cultures can result in a fascinating creative synthesis. Fusing influences from her ItaloHaitian background, Rome-based designer Stella Jean designs refined, precious garments imbued with her sense of multiculturalism. Juxtaposing the ancient traditions of Creole culture with a shrewd Italian sense of design, the resulting collections are unexpected and striking, combining bright splashes of colour with intricate detailing. Stella Jean’s spring/ summer 2013 collection recently launched at Milan Fashion Week. @ www.stellajean.it

check out the latest news at theweekendedition.com.au

27/09/12 5:26 PM

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Upper Latrob

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e Terrace

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4...Paddington antique Centre 167 Latrobe Terrace, Paddington 3369 8088 paddingtonantiquecentre.com

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28/09/12 8:34 AM

beauty

grooming # O1

GLOBAL DREAMER # O2

EVAN DUMAS CO-FOUNDER, USA MAN’S FACE STUFF

www.mansfacestuff.com –– Alongside his co-founder BT Livermore, Evan Dumas is helping to smooth moustaches and beards the world over with his grooming brand, Man’s Face Stuff. age 32 with my moustache, about mid-twenties without it. born On an apple orchard just outside of Minneapolis, Minnesota, USA. thing that made the world sit up and take notice of you Formulating a delightful

moustache wax to help legitimise and enhance great facial hair, with no prior experience. describe yourself in ten words I’m forever curious, always inventive, sometimes confusing, but never boring. idea of complete happiness A day full of accomplishments followed by an evening full of possibilities. scares you Not having enough time to see all of my favourite ideas come to fruition. makes you different The way I see the world doesn’t seem to match up with other folks’ perceptions, but that’s just fine by me. worth fighting for Everyone should have the opportunity to discover and follow his or her passion and to love what they do. biggest inspiration For all the ideas and things that exist in the world, there are infinitely more that don’t yet exist. most beautiful thing you’ve ever seen The colours and swirls of scattered candlelight through the steam of a hot bath. words of wisdom Be sure your thinking and acting are in equal proportion. Same goes for consuming and creating.

STRONG //

Flax seed is known as a healthy addition to smoothies, but perhaps one of its lesser-known uses is as a holding agent for wayward strands of hair. One of the long-standing staples of the Aveda haircare range, Control Paste features organic flax seed in its secret recipe, helping coiffures to stay perfectly styled whatever the weather outside may yield.

# O9

# O3

01 Aveda Control Paste from www.fruitionhair.com.au 02 Goe Oil from www.jaostore.com 03 Annick Goutal Gardenia Passion from www.annickgoutal.com

GARDENIA // Classic

04 Percy & Reed Quite Frankly Flawless Finishing Polish from www.percyandreed.com 05 Eyeko Black Magic Mascara from www.eyeko.com 06 HealGel from www.healgel.co.uk 07 RMS Beauty Oil from www.rmsbeauty.com 08 Michael Van Clarke Large Comb from www.vanclarke.com

# O8

09 Percy & Reed Brilliantly Beautiful Superglossing Mask from www.percyandreed.com

# O7

Annick Goutal scent Gardenia Passion was inspired by a trip the French perfumer once made to Kyoto during the rainy season. As the aroma of fresh raindrops lingered upon gardenia flowers, a heady scent filled the air, inspiring Annick to recreate the scent as a divine perfume that is both rich and subtle.

# O6 # O5

SECRET //

It’s common to see someone with a near-perfect complexion and wonder whether they were simply blessed with enviably good genes or if they have a secret grooming weapon. For the latter, there’s a good chance they have a bottle of HealGel in their bathroom cabinet. A soothing rescue gel packed with active ingredients, HealGel is designed to improve your skin regardless of its type.

28 map magazine

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# O4

be the change you want to see in the world

27/09/12 5:27 PM

Explore at PandaPearls...

LIVE THE CODE, LOOK THE PART. The Barber Shop for the Gentleman

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Family owned since 1952

For 60 years Sonar Jewellery has been providing its customers with exceptional products backed by superior service through our qualified staff, including three jewellers and a watchmaker. We are stockists of Bulova Watches, which are rich in tradition and performance. Call in to see our new range.

CBD location is now open Lower Level, Shop 8/300 Queen Street, City. p: 3236 2895 e: info@jimmyrods.com.au w: jimmyrods.com.au THE BARRACKS, THE GAP VILLAGE, CALAMVALE CENTRAL, OXLEY

PH. 3395 4440 | Shop 4, 4 Newman Avenue Camp Hill 4152 www.sonarjewellery.com.au

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27/09/12 6:06 PM

success

national dreamer

cinematic storyteller

P.J. HOGAN While an unhappy childhood isn’t an ideal foundation for building a successful life, Brisbane-born, Sydney-based filmmaker P.J. Hogan hasn’t let a dismal upbringing curtail his career. During 30 years of filmmaking, P.J. has learnt that his best stories are his own. Like his first international smash-hit Muriel’s Wedding, P.J.’s newly released film, Mental, is largely autobiographical. P.J. wrote the film primarily for entertainment’s sake, but says its life message, to just be who you are, comes from Toni Collette’s loud-andproud character, Shaz.

P.J. Hogan’s latest film, Mental, is an unpredictable ride, swinging from funny to dark, from sad to profound. Asked how much of the film is autobiographical, P.J. admits: “Pretty much all of it. Actually, a better question is how much of it didn’t happen. It’s based on something that happened when I was young – my mother had a nervous breakdown and was institutionalised. One day we got home from school and she was gone. My dad was running for re-election in local government at the time and said: ‘No-one votes for a bloke whose wife is crazy. You’ve got to keep this quiet. She’s on holiday.’ So that was the official story.” “But then he was stuck with the five of us kids and we were – to be fair to my dad – a bunch of ratbags. We just went to town and ordered pizzas every night and didn’t clean up after ourselves. It was mayhem. So my dad stopped for a hitchhiker on his way to work, and he trusted her to be our nanny because she had a dog …” P.J.’s new comedy follows a similar sequence of events. In Mental, the five siblings are rambunctious girls who are certain they all suffer from some kind of undiagnosed mental illness – they worry that, if they’re not crazy, then they’re just unpopular. Toni Collette plays the nanny, Shaz, who transforms the five girls’ lives by encouraging them to shun conformity and embrace individuality.

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P.J. explains that the real Shaz – whose character is charismatic, hot-tempered, inspiring and unpredictable in the movie – remains the most inspiring, outrageous and crazy person he has ever met. “A lot of the things that Shaz the character says in the movie came from the real Shaz. We were something of outcasts in our neighbourhood and at school, and she was the first person who said: ‘You may be a bunch of nonconformists, but that’s great. Who wants to be a sheep?’ She was the first person I’d ever heard say something like that – that you should embrace what is eccentric and different about you.” P.J. knows he makes his best films when drawing from his life experiences. It’s the same approach he took when writing Muriel’s Wedding, after struggling for ten years to make films that stuck. “When I sat down to do the screenplay for Muriel’s Wedding, it was the most honest thing I’d ever written because I’d decided that my previous scripts weren’t responding for a reason. So I thought, okay, I’m going to write something that’s personal – that really comes from the heart,” he explains. “So I wrote what I knew about, and that was failure. I wrote a character who was a total failure – Muriel – but who dreamed of fame and celebrity … and that was my lesson I took as a filmmaker. I’d found my voice on that film, which had eluded me before.”

Muriel’s Wedding debuted in 1994 at Cannes Film Festival and was a success in cinemas across the globe. It scooped many awards, including four Australian Film Institute awards (most notably, Best Film), and was nominated for Best Original Screenplay in both the BAFTA Awards and the Writers Guild of America Awards. P.J. didn’t expect Muriel’s Wedding to be so well received. “Its success left me reeling, to be honest. I couldn’t quite believe it. I thought I was the victim of a very cruel cosmic joke,” he explains. It’s astounding that P.J. failed to muster support for the film. “We made Muriel’s on a shoestring budget,” he recalls. “Nobody wanted to make it. We’d scraped the finance together and it took five years to get it made. So I went into it thinking I was just lucky to be making it at all.” Asked how he remained motivated despite the lack of support, P.J. shares: “Throughout my life I’d always been told I was no good. My dad was very good at that. So if I get a kick or a shove I can get back up. That’s one of the pluses of not being praised – you don’t look to other people to validate you. Because if you’re looking for that, well, it’s not enough fuel to sustain a career.” After his Muriel’s Wedding triumph, P.J. was approached to direct My Best Friend’s Wedding in 1997. He accepted the role after his wife and business partner Jocelyn

INTERVIEW BY FRANCES FRANGENHEIM

––

Embrace what is eccentric and different about you ... ”

map magazine is proud to be carbon neutral

27/09/12 5:28 PM

national dreamer

Moorhouse convinced him it had merit. Jocelyn was right. The film become one of the highest-grossing romantic comedies of all time and was nominated for three Golden Globe awards, including Best Motion Picture Musical or Comedy. P.J.’s transition into filmmaking was a natural one because he loved films as a young boy. Movies provided an escape from his unhappy home and school life. He didn’t realise film school existed until he stumbled across a handbook for the Australian Film Television and Radio School (AFTRS) in his final year of school. “And that for me was like finding the Dead Sea Scrolls,” P.J. recalls. “I had no idea that such a place existed. I thought it was too good to be true.” P.J. applied to the AFTRS and was asked to submit a screenplay. He didn’t know what one looked like, but knew he could write. He tracked down a screenplay of Butch Cassidy and the Sundance Kid at his local secondhand store and pored over the pages. He submitted a short comedy script to AFTRS and was accepted in 1981 at age 17. He recalls that he was young and naive about the world of film, unlike his classmates

Jane Campion, Alex Proyas and wife Jocelyn, who “went there knowing what they wanted”. Upon graduating, P.J. struggled to find his place in the industry. “The film school was just an extraordinary time for me, but after that I graduated into immediate unemployment and had to scrounge for a living and basically live that life for ten years before I came to Muriel’s Wedding.” Asked his greatest achievement, P.J. doesn’t name his films, but rather his children. “I have four children and two of my kids are special needs – they have autism. And I think what I’m most proud of is that a series of doctors told us our daughter would never speak, but Joc and I refused to believe it. And she speaks. She doesn’t have the greatest vocabulary. But she speaks.” P.J. says making films is his passion. “If you talk to any film director, they will say to you that it’s the best job in the world, and they’re right. I love being on a set. I love to work with actors … But the main thing is I’m a storyteller. I have always told stories to others and now I just get to do it on a grander scale. That’s what I do, I tell stories.”

map magazine

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success

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village

explore spring hill promotion

EXPLORE SPRING HILL

SPRING HILL DELI & PRODUCE

EPICUREAN BRISBANE AT THE INCHCOLM HOTEL

Shop 2, 537 Boundary Street, Spring Hill T. 3161 3031 www.springhilldeli.com

73 Wickham Terrace, Spring Hill T. 3832 4566 www.epicureanbrisbane.com

scrumptious

revamped

Nothing quite compares to the taste of a homecooked treat, preferably pulled fresh from the oven. Spring Hill Deli & Produce is one family-run business that has a passion for providing these delicious homemade creations to Brisbanites. Browse the shelves of the delicatessen for gourmet treats to stock your pantry with or take a seat at the cosy cafe to sample a few of the scrumptious items on the breakfast and lunch menus. The hungry can fill up on yummy sourdough panini rolls and colourful salads, while those with a sweet tooth can indulge in one of the heavenly cakes, scones and brownies on display.

For those who truly appreciate cuisine, a meal shouldn’t just be fuel for your day but an enjoyable experience of flavour and creativity. Epicurean Brisbane restaurant is led by Adam Barton of Cove Bar & Dining. Behind him is an experienced team that includes the talents of head chef Adam Herbert. Together they have created a unique new menu for the restaurant that blends natural ingredients with a sumptuous range of comfort foods. The dining experience at Epicurean Brisbane is completed by the stylish interiors in which the restaurant is set. Nestled inside Spring Hill’s Inchcolm Hotel, the building is a heritage-listed piece

comfort

historic

Corner Boundary and Leichardt Streets, Spring Hill T. 3839 0169 www.thealliancehotel.com.au

It’s the historic buildings of any city that are often those with the most character. Etched with history, The Alliance Hotel is one such place. Built in 1888, the watering hole has now been remodelled and renovated, combining historic exteriors with modern accents. The building is spread across three levels, offering visitors a number of comfortable spaces to relax in. If it is a smooth drink you are after, enjoy a boutique beer or fine wine in the bar. Foodies may well prefer to indulge in some lunch and dinner in the bistro, which is open Monday to Saturday from 12:00–2:30 pm and 6:00–8:30 pm. There is also a bar menu available all day Friday and Saturdays, and 12:00–3:00 pm Sundays. The dining space 32 map magazine

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of architecture that was originally built in the 1930s as a doctor’s practice. The dining area has been completely revamped and recently reopened to the public. Drop in for breakfast, lunch and dinner – the restaurant is open from 7:00 am during the week and from 8:00 am on weekends for breakfast, while dinner is served from Monday to Saturday from 6:00 pm. Those after lighter but equally delicious meal options, or simply a coffee, can also visit the neighbouring Epicurean Bistro and Bar. Stay at the hotel until December 31 and you will also be eligible to win a night’s accommodation in the Superior Suite, complete with a complimentary dinner for two.

SISCO BCL

THE ALLIANCE HOTEL

SITTING ON THE FRINGE OF THE CITY, SPRING HILL IS AN EPICUREAN HAVEN OF BARS, RESTAURANTS AND CAFES.

serves a selection of gastronomic pub food to tempt your tastebuds, with one of the most popular menu options being Jamie’s Meature – a selection of fine cuts of beef. The Alliance Hotel can also cater to your next function. Parties of up to 130 guests are welcomed in the suave Leichhardt Room, and catering options are available. The sophisticated function space will enhance your celebrations, thanks to opulent additions including a grand staircase, high ceilings and five balconies. There is also the option of hosting your party at The Alliance Cellar & Bar – a stylish drinking den with dancefloor that will accommodate 200 of your nearest and dearest, as well as space for a DJ.

Shop 1, 500 Boundary Street, Spring Hill T. 3839 4995 www.facebook.com/siscobcl

With cosy quarters and a unique menu, Sisco BCL is a favourite for breakfast, coffee and lunch amongst the locals of Spring Hill. The heritagelisted den has been recently refurbished and now welcomes visitors to white brick interiors with chalkboard walls. Grab a seat at one of the indoor communal dining tables or sun yourself in the courtyard with your faithful hound. The menu is filled with fresh, organic options, including the Avocado and Buffalo Mozzarella with Housemade Lemon Oil on Organic Sourdough. Complete your delicious meal with Belaroma’s Botanica organic coffee and homemade sweets.

map magazine supports modester and naboth

27/09/12 5:48 PM

business buzz promotion

village

Wintergarden fashion With the recent renovation of Wintergarden, Brisbane has welcomed a number of new international labels and designers to the CBD. Appealing to those who are self-confessed devotees to the world of fashion, Wintergarden provides a range of affordable and luxury options to fill your wardrobe. Dapper gents will find the precinct has been tailored to their every fashionable fancy with a large assortment of menswear stores, including preppy Tommy Hilfiger and mod icon Ben Sherman. Ladies are equally as catered to, especially those who appreciate the new season’s looks, with shopping options including Lisa Ho, Olive Home, Cue and Veronika Maine. To add a little personality to your outfit, explore the wide selection of shoes and accessories available, from delicate jewellery such as Georg Jensen to fun accoutrements from Dinosaur Designs. Wintergarden is also home to renowned boutiques

Bessie Head and Dirtbox, which host an eclectic mix of Australian and international creations. Conveniently located in the heart of Queen Street Mall, the precinct is perfectly positioned for a quick mid-week shopping trip or a leisurely afternoon browse on weekends. After an exhausting shopping expedition, you can recuperate at one of the multiple eateries located within. Wintergarden also rewards its customers – for every $50 spent from October 8–28, you can receive an entry to go into the draw to win your spend back in gift cards, with $1000 worth of gift cards to be won daily. For details, visit the Wintergarden website.

170 Queen Street, City T. 3229 9755 www.wgarden.com.au

map magazine supports modester and naboth

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NOTHING HR CAN’T SORT OUT IN THE MORNING. CHRISTMAS pARTIES AT STRIkE. STRIkE WINTERGARDEN, BRISBANE CBD

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27/09/12 2:02 PM

village

explore milton/rosalie promotion

EXPLORE MILTON/ROSALIE

RED RED SALON

GEMÜTLICH

525 Milton Road, Toowong T. 3870 7505 www.redred.com.au

6/151 Baroona Road, Paddington T. 3162 7211 www.gemutlich.com.au

experience

cookery

While spring symbolises the fresh bloom of a new season, it could also be the perfect time for a new look. Visit Red Red Salon for expert advice, where Kylie Ryan and her team offer a specialised service for each individual who walks through the doors. The salon’s stylish new base welcomes all, making it easy to see why it has so many loyal regulars. Students will also find great deals at Red Red Salon as every Wednesday is Students Day, offering 15% off all services. Services include colour options and the salon’s exclusive new range of Davines NaturalTech Treatments.

The kitchen is considered to be the heart of the home – the room where family and friends gather to share stories over steaming bowls of pasta or baked goods taken straight from the oven. Gemütlich is a boutique kitchenware store that provides Brisbanites with all of their cooking wants and needs for the kitchen. The bazaar-like destination is filled with a huge range of items that will help to improve your cooking skills, or at least make you look the part of the expert. Consult cooking bibles such as Larousse Gastronomique, or upgrade your utensils and equipment with the number of quality brands available, including Le Creuset, KitchenAid,

Victorinox and Shun. Other items available to the cooking enthusiast include pots and pans, knife sets and specialty baking equipment. For coffeelovers there is also a huge range of tea- and coffee-making products, from stove-top espresso makers to plungers, grinders and stylish tea pots. Whether shopping for yourself or looking for a gourmet gift that will be treasured, the team of staff offer a personalised service to help you find exactly what you are looking for. Conveniently, the store is open Sundays and late into the evening on Friday and Saturdays. Gemütlich also offers a number of helpful services for cooks, such as knife sharpening.

PASTA PANTRY

SALT

STELLAROSSA

5/155 Baroona Road, Rosalie T. 3162 2573 www.pastapantry.com.au

5 Nash Street, Rosalie T. 3367 0775 www.saltrestaurant.com.au

35 Railway Terrace, Milton T. 3172 2724 www.stellarossa.com.au

In the modern world of hectic schedules and extended working hours, it can be hard to eat meals made from quality, fresh ingredients. Pasta Pantry provides delicious dining options for the time-poor gourmet, offering sumptuous freshly made meals for lunch, dinner and catering. Select from the range of salads, wraps and sandwiches on offer, or enjoy the Italian specialties available, which include an exotic ravioli filled with duck, star anise and ginger. If you’re not sure what to choose, the knowledgeable and friendly staff at the familyowned company can help.

Rosalie Village is reminiscent of the quaint communities of yesteryear – a blend of overflowing delis and superb eateries. Along its main road sits Salt, a harbinger of modern Australian cuisine, intertwined with European influences. Crafting delicious meals for breakfast, lunch and dinner, Salt can provide a lazy breakfast as well as a romantic evening meal for two. Salt can also host your upcoming Christmas functions, with seating space for up to 70 available – best to reserve a table now to avoid disappointment. Visit the website or Facebook page to keep up to date with the latest news.

Nestled amongst the creative community of Milton, Stellarossa is a hive of coffee-related activity. The warehouse-style cafe is a unique destination that is dedicated to the creation of delicious coffee. The coffee nook also remains the head office of Stellarossa, providing retail and franchisee training for businesses throughout the state. After sipping on a cup of the outlet’s delicious brew, you can also purchase all of your coffee needs at the accompanying store. Trawling through the shelves, you can choose from a selection of the finest machinery, equipment and beans.

taste

DISCOVER A VIBRANT INNERCITY HUB DEDICATED TO STYLE AND CUISINE.

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flavour

expertise

map magazine supports the david sheldrick wildlife trust

27/09/12 2:03 PM

p ma

az mag

d the weekeNd edit iNe aN ioN

pre

– 2012 –

seN

awards be it the lazy corner cafe, award-winning restaurant, hole in the wall or latest bar, there’s a place to eat and drink for everyone in brisbane. the year 2012 has been a big one for food and drink venues, and it’s time to recognise the unheard of, the institutions, the rising stars, the midnight pitstop and the unbeatable. It’s time to exercise your right to vote in the biggest event this year: the map magazine and the Weekend edition 2012/13 eat&drink awards, proudly sponsored by sunshack Finest cider.

– nominations now open – NomiNate via twitter or Facebook by october 12. votiNg opeNs october 15.

brought to you by:

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proudly sponsored by:

27/09/12 5:43 PM

village

explore south brisbane/west end promotion

EXPLORE SOUTH BRISBANE/WEST END

LUCAFFE

SAE INSTITUTE BRISBANE

66B Hope Street, South Brisbane T. 1300 866 173 www.lucaffe.com.au

Corner Jane Street and Riverside Drive, West End T. 3850 2000 www.brisbane.sae.edu

expertise

create

For many people, the morning ritual of sipping a steaming brew of coffee is essential for a great start to the day. Lucaffe believes that when it comes to creating a great cup of coffee, there are two important parts to the process – the machine and quality beans. The coffee connoisseurs at Lucaffe cater to all your coffee needs, selling all the necessary equipment and machines to make your own delicious cup at home or your workplace. Lucaffe coffee is artisan roasted and sold in 11 different styles of coffee pod, as well as beans and ground coffee. While in store you can also grab a takeaway cup of its coffee to enjoy.

For those who dream of a career in a creative profession, the pathway to achieving a successful career in the industry can sometimes be confusing. SAE Institute is an educational facility that helps students gain entry into the world of creative industries. Housed in an architecturally award-winning building on Brisbane’s waterfront, SAE Institute sits in the colourful inner-city suburb and arts hub of West End. All classes are conducted in stateof-the-art facilities that are tailored to the studies available. These facilities include animation labs, a 40-seat cinema and an industry-standard film studio where students can learn essential practical

DAVID MURRY SALON

QANTM COLLEGE

innovative

digital

Corner Jane Street and Riverside Drive, West End T. 3017 4333 www.brisbane.qantm.com

Watching an animation or playing a video game is an enjoyable way to wind down after the working day, but it’s the process of these programs being made that is truly magical. Qantm College specialises in the magic of the digital realm, providing an education in the digital media industry. Students can choose from a range of specialised courses, including degrees, diplomas and certificates in areas that range from graphic design to animation and games programming. For those who are interested in faster learning, there is also the convenient option of a two-year fasttracked degree. Taught by industry-experienced lecturers, students at Qantm College are placing

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skills for their future. Explore the exceptional building and its classrooms for yourself when SAE Institute hosts its open day on December 8, held from 11:00 am to 3:00 pm. The event also gives students the chance to discuss their options with the specialised staff at SAE Institute. The staff can help to suggest what diploma or bachelor course may suit your educational desires. A variety of creative professions is available to study, including those in film production and audio. With direct entry offered to all tertiary students, intake for the next semester of SAE Institute students will begin in mid-October of this year.

their education in good hands. Embodying a hands-on approach to learning, the lecturers encourage practical studies, with the college providing students with the option to undertake a 12-week internship related to their studies. Prospective students will have the opportunity to discuss the creative profession, and that of digital media, with staff members at the Open Day on Saturday December 8. The event will be held from 11:00 am to 3:00 pm and visitors are welcome to survey Qantm College’s purpose-built facilities, complete with industry-standard equipment, which students are free to use and can be found throughout the campus.

43 Peel Street, South Brisbane T. 3844 3333 www.davidmurrysalon.com.au

The vibrant world of fashion is the leading source of inspiration for the creative team of stylists at David Murry Salon. ‘Team DMS’ encourages visitors to the salon to embrace change by crafting hairstyles that are as fresh as the change of season. For every customer who steps through the salon’s doors, the welcoming staff creates a fashion-forward new look that is both stylish and maintainable for the every day. The awardwinning salon’s most recent accolades include two coveted national finalist positions in the Global Creative Colorist Category of the 2012 Goldwell Color Zoom Challenge.

map magazine supports greenpeace

27/09/12 6:23 PM

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27/09/12 2:05 PM

village

explore south bank promotion

EXPLORE SOUTH BANK

DISCOVER AN EVER-EVOLVING RIVERSIDE EXPERIENCE OF GLOBAL CUISINE, BEAUTIFUL VISTAS AND CHIC TREASURES.

THE PARKLANDS

explore

The Parklands, South Bank www.visitsouthbank.com.au

Strolling through the lush gardens of the Parklands at South Bank, you may feel as though you’ve been transported to a secret garden, rather than an inner-city destination. A calming oasis amongst the urban landscape of Brisbane’s skyscrapers, the Parklands is a great spot to spend an afternoon relaxing. Recline on the gently sloping hills as you watch the CityCats glide past along the Brisbane River. Nestled deep within this jungle of foliage, you will discover the intricate Nepalese Peace Pagoda, a memory of South Bank’s first beginnings at Expo 88. The relic is not only stunning but also a unique feature, as it’s one of only three such creations outside of Nepal. A short stroll away is

Streets Beach, the perfect way to cool off from the scorching temperatures of summer – splash in the shallows or enjoy an ice-cream along the water’s edge. After a day’s play, wind down with a refreshing drink and meal at one of the Parklands’ latest additions – take a trip to Mexico at Cactus Republic, or enjoy fresh Australian fare at South Bank Surf Club, before finishing your meal with a dessert at the chocoholic’s paradise, Max Brenner. In recent years the Parklands has blossomed, and now plays host to a number of enticing retailers, community programs and events, including the popular Goodlife Feel Good Program, which returns from October 16 to December 1.

LITTLE STANLEY AND GREY STREET

cosmopolitan

Little Stanley and Grey Street, South Bank www.visitsouthbank.com.au

Sitting at South Bank’s heart is the Little Stanley and Grey Street precinct. The cosmopolitan area is constantly evolving, now offering more retail and dining options than ever before. For a lunchtime fix, enjoy the global fare on offer in the hub, with options including Italian, Turkish, Spanish, Japanese and Vietnamese cuisines. Or return to the precinct after hours, when the area comes to life with its numerous bustling night-time options of bars and restaurants. The urban precinct also appeals to avid shoppers, with a number of boutiques and quirky stores interspersed along the leafy boulevards for those who want to tweak their wardrobe wares. Whether acquiring for yourself

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or shopping for a friend, the stores can provide exercise gear, floristry, chic womenswear and collections of homewares. Once you are exhausted from a morning of shopping, spend your afternoon exploring the number of cultural landmarks that sit at the edge of South Bank. Take a peek into the art collections housed at GOMA and the neighbouring Queensland Art Gallery, or enjoy a performance at QPAC. This vibrant area continues to not only grow in size and popularity, but also incorporates the local community. The Grey Street Exchange only recently concluded – an initiative encouraging community feedback, ideas and suggestions on the area’s continuing development.

RIVER QUAY

gourmet

River Quay, South Bank www.riverquay.com.au

For the gourmand, there can be nothing better than welcoming the evening with a meal of the finest ingredients in the most creative combinations. River Quay adds contemporary flair to the foodie haven that is South Bank. The hub sits just beside the Goodwill Bridge and is home to a group of innovative chefs and experts in the field of dining. After a day spent traversing the outdoors of the Parklands, you can nourish yourself with the selection of contemporary dining options available at River Quay. These include restaurants Cove Bar & Dining, Popolo, Stokehouse, and The Jetty South Bank. Soon to be joining these highprofile eateries is Aquitaine Brasserie, a connoisseur of the freshest and finest French fare. Each restaurant’s menu is designed to provide unique epicurean offerings to its guests, accompanied by a selection of fine wines and interesting cocktail creations. This ensures there is a dining experience available to suit every occasion, from romantic dates to functions, or Friday drinks to celebrate the end of the working week. While indulging in a delicious meal, guests will also be able to glance out to idyllic views of Brisbane’s cityline – the precinct sits on the river’s edge, providing unrivalled views of the winding Brisbane River. The restaurants are housed in equally impressive spaces, sitting in awardwinnng architecturally designed, contemporary quarters that reflect the innovation of the kitchens within. With its convenient location, River Quay is the perfect way to celebrate, or indulge in a meal pre- or post-show at one of South Bank’s multiple entertainment facilities.

stop global warming

27/09/12 6:23 PM

Image by Michelle Secis, Mish Photography, student 2012. Annie Sibley, Palm Island, 7 November 1938, Tindale Genealogical Collection Vernon Ah Kee Annie Ah Sam (A), 2008 James C. Sourris Collection George Sibley, Palm Island, 25 October 1938, Tindale Genealogical Collection Vernon Ah Kee neither pride nor courage, 2006 The James C Sourris, AM, Collection. Gift of James C Sourris through the Queensland Art Gallery Foundation 2007. Donated through the Australian Government’s Cultural Gifts Program.

mm146-p38-39-PROMO-exp_southbank.indd 39

Unheard stories are given a voice in this powerful exhibition of scientific photographs and contemporary artworks, exploring the legacy of an anthropological expedition to Aboriginal communities.

CRICOS No. 03020E | DAHED812267

Left to right

6 Sep – 9 Dec Open daily 10am–5pm SLQ Gallery, level 2 | Free

Creative Careers Digital Media | Games Design Visual Effects | Animation | Photography Apply now. Study 2013.

27/09/12 5:29 PM

success

culinary artist

international dreamer

BJÖRN FRANTZÉN

When Björn Frantzén and Daniel Lindeberg met as young chefs in Sweden, their culinary philosophies clicked, and they floated the idea of one day opening a restaurant together. But some ideas take time to perfect, and it wasn’t until ten years later, in 2008, that they opened the doors to Frantzén/Lindeberg in the heart of Stockholm’s Old Town. A 19-seat locale, where Björn heads up the kitchen while Daniel tends to the bread and pastries, Frantzén/Lindeberg’s menu changes daily, depending on what seasonal produce – sourced locally from their collective of enthusiastic yet eccentric growers – is available on that day.

There are certain stories surrounding Sweden’s most lauded restaurant, Frantzén/Lindeberg, that may seem to flirt with the absurd. The first is that the pigs that are raised for the restaurant’s pork are served a fresh cup of herbal tea each morning. “It’s true,” Björn affirms, laughing. “The type of breed that we use are almost like pets and we believe in treating them as well as possible.” Then there’s the urban legend that the restaurant once served a cheese platter with an accompanying iPod featuring a narration by Swedish leading man, Stellan Skarsgård. “That was in the beginning, in the first six months we were open,” Björn explains. “And we wanted to find a way that wouldn’t make the restaurant seem so stiff – to add a little humour into things. But these days I say the ‘circus’ has moved on.” And what about the a la minute cooking philosophy, which sees guests greeted with nothing but a box of raw bread dough at their table upon being seated? “We leave it sit there for the first half an hour and then we bake it up in an open-fire oven,” Björn says of the process. “While it’s baking, we churn the butter in front of the guests.” It’s clear that Björn, Daniel and their team revel in the element of surprise, so much so that they often surprise themselves with their own gastronomic creations. “I think you’re always bumping into things when you’re a curious chef,”

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Björn says. “But of the 300 ideas that we might have, maybe ten will make it to the menu. You have to keep coming up with new things, but some ideas will take years to actually develop.” The philosophy that forms the foundation of Frantzén/Lindeberg is simple: nature rules. “It doesn’t matter how good a cook you are; unless you start with great ingredients, you’re not going to end up with a great result,” Björn says. “It all starts with nature – for us it’s really about finding the best ingredients possible. And to be able to do that we needed to start our own gardens and start breeding our own animals.” The restaurant’s menu operates in a ‘carte blanche’ manner, where the chefs work with a list of ingredients based on what is fresh, seasonal and available from their gardens on that particular day. In essence, nature provides the palette from which they create. Björn admits that, in the winter months, a seasonal philosophy such as theirs can prove to be challenging. Chicken is only on the menu once a year due to Sweden’s long winters. “I want the chickens to have spent as much time outside as possible,” Björn explains. “But that’s only possible from April to October, otherwise there’s too much snow and it’s minus 30ºC outside.” (And then there was the time when a fox ate the chickens, so there was to be no chicken served that year.) Still, he clarifies, he and the other chefs

enjoy the creative challenge that the cold climate presents. “Our inspiration really comes from the produce and raw materials that we’re working with. They dictate what’s going to be on the menu and what I’m going to cook.” As the autumn palette now begins to brush across the Swedish landscape, the current menu at Frantzén/Lindeberg is dominated by the remaining stalwarts of the summer produce, along with the various mushrooms that are emerging with the cooler season. Part of the reason that Björn and Daniel can be so creative with the produce they are given is the intricate web of farmers, fisherman and growers that the duo has painstakingly grown over the years. What they all have in common, Björn says, is an open mind, a sense of wonderment and an unbridled passion for nature and its bounty. “In order to do what we do, you need to be very open-minded and very curious and you also need to feel as though nothing is impossible. And in the case of our producers, I think freaks attract freaks,” he laughs. “We need these kinds of freaks around us and they need us, so it’s a healthy relationship in that way. There’ll be a lot of people along the way telling you that it isn’t possible to do certain things.” Despite the naysayers, Frantzén/ Lindeberg has quickly found success, earning two Michelin stars, as well as being labelled the ‘One to Watch’ in last year’s iteration of The World’s 50 Best Restaurants.

INTERVIEW BY MIKKI BRAMMER

––

Never regret anything ... ”

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international dreamer

This year they made the list itself, coming in at number 20 – the highest-ranking Nordic restaurant behind the overall winner, Noma. While Björn and Daniel have their eyes on a third Michelin star, they have no plans to expand the restaurant from its 19 covers per day. “It’s all about remaining in control of things,” Björn says. “The smaller the restaurant is, the more control you can have.“ One of the greatest challenges they currently face is being able to achieve economies of scale. “The concept we are doing is great for gastronomy but obviously the philosophy is very expensive,” he reveals. “You just need to do the maths – 13 chefs and 19 covers. We’ve never run into any problems in doing what we are doing, but it’s certainly not for a profit.” Fortunately the restaurant’s unique approach is a big attraction for gastronomic tourists, with 60–70% of the restaurant’s custom coming from people visiting Stockholm to sample their cuisine. As for the rise in popularity of Nordic fare over the past few years, Björn attributes it to the fact that they have more room for creativity. “With places like Italy, France and Spain, there are all

these great traditions in their cooking. But we don’t have that in the Nordic countries, so it’s kind of like having a blank page to work with. There’s no-one coming and telling us what we can and can’t do. We can be really open-minded and that gives us the opportunity to really push things.” Björn is most proud of the fact that the restaurant has kept the same staff for almost the entire four years it has been open. “It’s been such a quick journey for us and the staff has to work long hours and work very hard, so it’s been an achievement to keep everyone. We’ve only had one chef leave us in that time, which is pretty unique for this kind of industry.” The duo’s ability to live in the moment and not dwell on potential problems is fundamental to their success – and defines Björn’s general approach to life. “I told myself really early that the worst thing that can happen is that things become all screwed up and then you start all over again,” he says. “I promised myself that I would never put myself in a situation when I was sitting there as an old man thinking ‘What if?’ Never regret anything – just do it.”

map magazine

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success

T H E E AT I S S U E O C T O B E R 1 2

Peter Cripps Endless Space Carolee Schneemann Meat Joy 13 October—24 November 2012 Peter Cripps is represented by Anna Schwartz Gallery, Melbourne and Sydney.

Peter Cripps, from Public Projects Series 1993 courtesy anna schwartz gallery

image

420 Brunswick St Fortitude Valley www.ima.org.au 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).

28/09/12 9:06 AM

design

home # O2

# O1

FLORAL // While the fabric of modern society presents few

opportunities for a young lass to enjoy the courtship of a charming prince, the fantasy of the fairytale princess lifestyle (perhaps without the evil witches and wicked family members) still resonates. Fit for any aspiring princess, this demure and sweetly fragrant arrangement of pastel blooms from Perrotts Florists is a little burst of colour that wouldnâ&#x20AC;&#x2122;t look out of place in an opulent palace.

# O8 01 Xylophone Bin by Dominic Wilcox from www.dominicwilcox.com 02 Vintage Footstool by House of Eden from www.houseofeden.co 03 Tandem Table by Fred Rieffel from www.fredrieffel.com 04 Capiz Sphere Lamp from Domayne Fortitude Valley

# O7

05 Money Pig by SMOOL from www.smool.nl 06 Third Generation Furniture by Jason Lloyd Fletcher from www.jasonlloydfletcher.com 07 Bird by Jacob Pugh from www.splinterdesigns.co.uk 08 Princess Arrangement from www.perrotts.com.au

# O3

# O6

RECYCLED // Modularisation has become

# O4

a common part of the modern design process. Taking the concept and applying a sustainable bent, designer Jason Lloyd Fletcher created the Third Generation Furniture collection. Using discarded and unwanted materials, Jason creates new furniture using a series of standardised connective parts to join the various elements together.

# O5

LIGHT // When you were a child, an afternoon

spent at the beach exploring rockpools often rewarded the curious with a precious bounty of discarded shells, with the most prized possessions coming in unexpected shapes and sizes. Crafted in an intricate floral design using the delicate shell of the capiz mollusc, the Capiz Sphere Lamp is an ode to the beauty and wonders of the natural world.

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map celebrates 13 years of positive media

27/09/12 5:32 PM

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design

space

SPACE

WHAT WE FOUND OUT – – IN ENGLISH, LA SALA DEL PRADO TRANSLATES TO ‘THE PRADO LOUNGE’. THE BOOK TREE AT SCRUMPTIOUS READS WAS INITIALLY DESIGNED TO BE AN APPLE CORE.

inspired nooks

LA SALA DEL PRADO

QUEENSLAND ART GALLERY, STANLEY PLACE, SOUTH BANK T. 3840 7303 www.qagoma.qld.gov.au

Established during long, rambling centuries characterised by siestas, monarchies, rich food and wine, wealth and then subsequent hardship, contemporary Spanish culture acknowledges its roots and continues to pulse with the passion of a sultry flamenco dancer. After winding your way through Portrait of Spain: Masterpieces from the Prado, continue your foray into Spanish culture at La Sala del Prado. An extension of the exhibition, La Sala del Prado is a space that acts as a drawing room, tapas bar and performance venue. Warm hues, inspired by contemporary Spanish architecture and accentuated by pops of bright colour, are strewn throughout the space, while a colourful still-life composition

nestled alongside a tapas cafe summons curious visitors into the lounge. Visitors can channel their inner artist by sketching a scene from the still-life display of fruits and vegetables, or have their own photograph taken and imposed onto one of the exhibition’s portraits. Complete your journey through the lounge by meandering towards the Sala Cafe, where you can feast on plates of tapas, sip Spanish wine and try your hand at Spanish card games. Visit at 12:30 pm each day to hear a Spanish guitarist pour his soul into the strings of his instrument – playing music from classical to flamenco – or come on selected Saturdays to attend talks on contemporary Spanish culture.

SCRUMPTIOUS READS

SHOPS 5 AND 6, 19 JAMES STREET, FORTITUDE VALLEY www.scrumptiousreads.com

A well-loved cookbook is easily identified by its perpetual dusting of flour, dog-eared pages and stains left by butter-soaked fingers busily leafing through pages to verify a measurement. An avid collector of cookbooks, Julie Tjiandra of Scrumptious Reads is continually inspired by the history and science of food that can be found within the pages of a good food bible. The latest incarnation of Julie’s culinary library now resides on James Street, where tomes abounding with information on everything from the science of baking to the art of French cooking snuggle against one another in a carefully arranged succession of colour and shape. Partly a food library and partly a haven of knick knacks and

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kitchenware, Scrumptious Reads is an open space dappled in natural light that leaves culinary visionaries with plenty of space to linger as they dream of the evening’s meal. An apple tree installation with books spiralling up the trunk greets visitors and acts as a connection between the beautiful books and the origins of produce. Moving deeper into the shop, you discover small details – from embroidered tea towels to cake stands – with which to personalise a cooking space. At the back of the space is a large bookcase shaped as a capital ‘R’, where an array of books flows into its curve, beckoning the curious to pluck a gourmet volume from the shelf and discover a new recipe.

check out the latest news at theweekendedition.com.au

27/09/12 5:33 PM

new spring menu c o m e f i n D u s f o r g r e at c o f f e e , B r e a k fa s t, L u n c H & D i n n e r n o w ta k i n g f u n c t i o n B o o k i n g s s t u f f @ B r e w g r o u p. c o m . a u o p e n 7 D ay s – f u L Ly L i c e n s e D f i n D u s o n fa c e B o o k & t w i t t e r Brew – Lower Burnett Lane – city

No space is too small for a Garden shop at

www.thesmallgarden.com.au

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gourmet

pantry

SWEET PARIS BY MICHAEL PAUL BLACK CAT BOOKS & CAFE WWW.BLACKCATBOOKS.COM.AU

LEMON AND VANILLA BIRCHER MUESLI PABLO WWW.PABLONEWFARM.COM

PORTUGUESE TURQUOISE CAKE STAND VICTOR SCOT

TIFFANY & CO. CARVING SET THE ANTIQUE GUILD WWW.THEANTIQUEGUILD.COM.AU

CARAMELISED PEAR AND FRANGIPANI TART SUMMIT RESTAURANT WWW.BRISBANELOOKOUT.COM

GREENGATE KITCHEN TIN JUST PLAIN GORGEOUS WWW.JUSTPLAINGORGEOUSONLINE.COM

GUATEMALAN STORM CLOUD BREW CAFE & WINE BAR WWW.BREWGROUP.COM.AU

STRAWBERRY CHEESECAKE CUPCAKE THE CUPCAKE PARLOUR WWW.THECUPCAKEPARLOUR.COM.AU

BEETROOT HOMMUS CHARLIE & LIZ’S FRUIT SHOP

CELERY, WATERMELON, APPLE AND LEMON JUICE SWEET DELICIOUS ESPRESSO

DANISH BLUE JUG VICTOR SCOT

CAKE FORKS THE CUPCAKE PARLOUR WWW.THECUPCAKEPARLOUR.COM.AU

SALMON TEMPURA NORI ROLL HOTEL URBAN BRISBANE WWW.HOTELURBAN.COM.AU

GLUTEN-FREE BREAD MIX VANILLA POD CAKE & DELI CAFE WWW.VANILLAPOD.COM.AU

GREENGATE MELAMINE PLATE JUST PLAIN GORGEOUS WWW.JUSTPLAINGORGEOUSONLINE.COM

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be the change you want to see in the world

This Euro is on the Rise.

Restaurant - Functions - Weddings Our currency has always been award-winning European-

inspired bistro food. Now, under the stewardship of Australian Gourmet Traveller Best New Talent award-winner Executive Chef Alejandro Cancino, it’s even better.

399 Queen Street, Brisbane, QLD 4000 Australia (07) 3365 8999 W www.customshouse.com.au

reservations@urbanerestaurant.com / 3229 3686 181 Mary Street Brisbane / urbanerestaurant.com

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Customs House is a cultural, educational and heritage facility of The University of Queensland.

27/09/12 5:36 PM

place

gourmet

TIPPLER’S TAP //

TWO TREES ESPRESSO BAR //

CAFE AUCHENFLOWER //

22 MASTERS STREET NEWSTEAD T. 3122 98 86

58 VULTURE STREET WEST END T. 0 413 913 243

97 HAIG ROAD AUCHENFLOWER

With the local craft-beer scene now flourishing, Tippler’s Tap provides a space where beer lovers can appreciate their favourite tipple. After moving from San Francisco to Brisbane in 2008, owner Brian missed neighbourhood craft-beer bars. Teaming up with friend Carl (formerly of Nectar) years later, Brian’s plans have come into fruition. Local and international craft beers flow through 11 taps, while the bar fridge hosts a larger selection of brews. A homely mix of furniture welcomes parched visitors and a menu of Chicago-style comfort food curbs hunger. Resident pigeon, Vlad, keeps watch to ensure any unruly antics are kept in check.

Escaping to a remote cabin huddled in a rambling forest to sip on warm coffee while ensconced in a good book would be a dream retreat for many. Lined with astroturf, decorated with a mixture of new and secondhand furniture, and bathed in sunlight, Two Trees Espresso Bar is the wilderness that surrounds West End fashion haunt The Happy Cabin. In addition to the cafe’s selection of snacks and sweets, a toast station where you can perfect your butter-to-Vegemite ratio is also at the ready. Once breakfast is prepared, find a seat and enjoy a Mambo Coffee. A picket fence and horde of potted trees are part of plans to grow the forest.

For a community to flourish, it requires a patchwork of locales to bind it together. After dreaming of opening a cafe for years, Shelly McCann of Cafe Auchenflower found herself in the midst of a spiral of unplanned events that culminated in the fulfilment of her long-held dream. Since opening, the homely cafe has become a local gathering point. Family-favourite recipes including Gran’s Countrystyle Savoury Mince are scattered throughout the menu, children have their own drawing table, and the cafe’s chairs can also be taken into the neighbouring park. Settle in for a cup of BlackStar coffee and a homestyle breakfast at this quaint spot.

be the change you want to see in the world map magazine

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Tired of those same old dull function venues? Want to treat your guests to somewhere unique, intimate and funky? The Brisbane Supper Club is at your service! Catering for up to 65 people stand up and 20 seated, make sure you speak to us about our tailored packages before you book your next function! 1/471 Adelaide Street, City | info@brisbanesupperclub.com.au www. b r isb a n esu pperclu b .com.au

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27/09/12 5:36 PM

gourmet

food

LUXE // LATHER

FLOUR // AESTHETICS

PASTA // SHRINE

The mountain of dishes to be tackled at the end of a night is rarely an enjoyable task, so anything that makes it a touch more pleasurable is always welcome. PLANET LUXE Dish Wash belongs to an extensive family of eco-friendly cleaning products crafted from botanical blends of organic herbs, plant extracts and pure essential oils, and is toxinfree, biodegradable and friendly to animals. Imbued with Kakadu plum, rose geranium and lemon myrtle, this variety of dish detergent is bound to reduce the dishwashing blues. @ www.planetluxe.com.au

Gluten-free baking has become an art in itself lately, meaning that the menu options for those who eschew gluten have become far more enthralling. American brand Domata has long been manufacturing gluten-free flour for cake-loving wheat avoiders, but only recently has it revamped its packaging to cater for aesthetes who like to keep their pantry looking sharp. The range includes Recipe Ready Flour, Pizza Crust Mix and Seasoned Flour, meaning that no baked feat remains impossible for the gluten intolerant. @ www.domatalivingflour.com

Since pasta takes pride of place in their national cuisine, itâ&#x20AC;&#x2122;s really no surprise that the Italians have crafted somewhat of a shrine to showcase the beloved ingredient. Buona Idea!, a collaboration between Italian design studios Sand & Birch and Blueside, is intended to showcase the pasta it contains whilst also keeping it fresh. The handcrafted kitchen storage item is created from blown borosilicate glass with a plastic base and will make its design debut at MAISON&OBJET in Paris in January. @ www.sandbirch.com

PLAYFUL // POPCORN During a movie date, a shared box of popcorn can be the catalyst for that first electrifying brush of hands. But it can also lead to embarrassment when, upon leaning in for that goodnight kiss, your date notices a pesky hull wedged between your teeth. Helping to prevent such faux pas, Pipcorn is a new brand of hulless organic popcorn from New Yorkbased outfit, Pipsnacks. The nostalgic yet playful packaging is the handiwork of designers Freddy Taylor and Noah Collins, and was inspired by 1850s wooden hand-painted signage and the American grocery bag. @ www.freddytaylor.co.uk

LEMON PIE INGREDIENTS

125 g butter, chopped 125 g rectangular marie (petit beurre) or digestive biscuits 250 ml pouring (whipping) cream 340 g condensed milk juice of 2 large lemons

LIMONCELLO AND LINEN WATER by Tessa Kiros. Published by Murdoch Books.

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TO MAKE

Put the butter in a 22x16 cm flameproof ceramic or glass dish and put it in the sun, on top of the heater or on the stovetop to melt. Crush the biscuits in a food processor or blender. Add to the butter and mix well. Press firmly and evenly onto the base of the dish. Whip the cream until fairly stiff. Add the condensed milk and whip to incorporate. Now for the magic â&#x20AC;&#x201C; quickly whisk in the lemon juice and see how the mixture thickens! Scrape out over the biscuit base and level the surface. Cover the dish with plastic wrap and refrigerate until set. When ready to serve, take the dish from the fridge and cut into not very big, loose squares. If the base seems too firm to cut, leave it at room temperature for 10 minutes or so and then cut. Serves a family.

map magazine is proud to be carbon neutral

27/09/12 5:37 PM

pablo

(Free WIFI)

893 brunswick street Ph. 3254 4900

Introducing our new spring/summer menu

Tuesday - sunday, 7 aM - 3 PM

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27/09/12 2:50 PM

arts

prelude

LOCAL DREAMER

JACOB NASH

SET DESIGNER/ARTIST IN RESIDENCE BANGARRA DANCE THEATRE

www.bangarra.com.au –– As a set designer for Bangarra Dance Theatre, and a filmmaker, Jacob Nash’s creativity is unbridled. His latest project is the set of Bangarra’s TERRAIN, showing at QPAC until October 7. age 30. born Brisbane. performance that first made your world come alive It was actually a Bangarra

Dance Theatre show – it was raw, captivating, exciting and I really connected to it. gets you out of bed in the morning The possibility of discovering something that might make me laugh, smile or cry. most

FOLK // QUARTET One of the most intriguing things about music is its ability to curl up inside your emotions. Between them, the four Quebecois musicians known as Le Vent du Nord purvey an infectious style of foot-stomping folk music that sends spirits soaring. The quartet’s tunes are inspired by traditional folk sounds and are cultivated using a piano accordion, jaw harp, mandolin and bouzouki, to name but a few of the band’s instruments. Le Vent du Nord will visit Brisbane Powerhouse on October 17 as part of its first Australian tour. @ www.brisbanepowerhouse.org

beautiful thing you’ve ever seen

FASHION // MEETUP

Being at Lake Eyre and watching the sunrise. The colours of the sky and land were changing continually and it was so quiet – it was like being inside a painting. last time

While a wardrobe filled with eco-friendly clothing is something many aspire to, the realm of sustainable fashion can often be overwhelming. The Grow and Sew meetups at The Edge help participants further their understanding of sustainable materials. Resident scientist ‘Catalyst Cameron’ grows an eco-friendly cellulose material derived from bacteria. At each meetup, he shares his tricks of the trade while participants set about creating their own garments from the material. The meetups are held every Thursday from 6:00 pm. @ www.edgeqld.org.au

you did something for the first time I recently drove the Oodnadatta

Track, which was like being in a film. tell me about passion Believing in what you do, being truthful to yourself and working hard to achieve your dreams. makes you different My hair. tell me about creativity It’s addictive. You keep exploring and chasing ideas and images until you create something and it belongs to you. world you imagine Family, art, creativity, cheaper houses and, most importantly, a friendlier world with less violence. words of wisdom You only live once; what have you got to lose?

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MUSICAL // FILM

INDIE // THEATRE

The workings of a musician’s mind are often shrouded in mystery. With more than 350 songs to his name, Paul Kelly has captured the imagination of many Australians through music. In the feature-length film Paul Kelly – Stories of Me, director Ian Darling delves into the musician’s essence. Alongside interviews with Paul’s loved ones, the film showcases rare footage where Paul chats about the people who have influenced him musically. Paul Kelly – Stories of Me will be screened at QPAC on October 18, followed by an appearance by Paul Kelly and Ian Darling. @ www.qpac.com.au

Created by local independent theatre collective Monsters Appear, A Tribute of Sorts will appear at La Boite from October 24 as part of La Boite Indie 2012. Each story created by the collective aims to connect audiences with extraordinary stories and, in the case of A Tribute of Sorts, old-world magic is at play. The performance, inspired by The Gashlycrumb Tinies by Edward Gorey, follows Ivan and Juniper as they reenact a series of morbid, alphabetically ordered events. While the pair creates wildly imagined scenes, magic and intrigue simmers. @ www.laboite.com.au

map magazine supports modester and naboth

27/09/12 5:37 PM

For the full listing of events visit brisbanepowerhouse.org

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27/09/12 2:25 PM

arts

mood BY MIKKI BRAMMER

MICHAEL KIWANUKA

JOHNNY HALLYDAY

MISSISSIPPI FRED MCDOWELL

JONNY GREENWOOD

BY POLYDOR LTD, 2012

BY MERCURY, 1998

BY OBLIVION RECORDS, 1971

BY NONESUCH RECORDS, 2011

Home Again begins with a St Germainesque jazz flute riff that morphs into what could be the vocal stylings of Otis Redding. Instead, the mature yet soulful strains belong to Michael Kiwanuka, the 24-year-old Brit who has spent 2012 beguiling music savants with his contemporary brand of soul. The son of Ugandan immigrants, Michael spent his formative years exploring the intricacies of various musical genres such as soul, folk and jazz. A change from the style of folk that has gained prominence of late, Home Again is a reflective, romantic and heartwarming record.

Oft heralded as ‘the French Elvis’, Johnny Hallyday is the decidedly more rock-and-roll stage name of French singer Jean-Philippe Smet. Selling more than 100 million records in his time, Johnny earned fame during the 1960s when he began to sing classic rock-and-roll songs in French (Jimi Hendrix even made his first appearance in 1966 as Johnny’s opening act). Anthologie 1966–69 is a good sample of the Gallic crooner’s work, including a sultry version of sixties classic ‘San Francisco’ and Elvis Presley’s ‘Love Me Tender’.

Mississippi Fred McDowell’s moniker leaves no doubt as to his origins. Fred spent most of his life living in obscurity amongst the backwoods and cotton fields of Como, Mississippi, passing the time farming and by singing and playing his slide guitar for tips on the street. In fact, it wasn’t until well into his fifties that the talented bluesman was ‘discovered’. Live in New York was recorded in 1971, less than a year before Fred’s death, and gives insight into the immense influence of the hillcountry bluesman, whose music has since been interpreted by the likes of The Rolling Stones and Bonnie Raitt.

As the lead guitarist for Radiohead, Jonny Greenwood has become one of today’s greatest manipulators of the six-string. But what is perhaps lesser known is his work in classical music. A composer-in-residence for the BBC concert orchestra, Jonny is also the compositional mind behind film scores including There Will Be Blood and We Need to Talk About Kevin. His score for the 2010 Japanese film Norwegian Wood (based on the eponymous book by Haruki Murakami), explicitly captures the haunting emotions of the story, woven together by lugubrious violin and cello passages.

home again

arts

anthologie 1966–69

live in new york

book BY ERIC LINDGREN

norwegian wood

BOOKS SUPPLIED BY AVID READER BOOKSHOP, WEST END

AFTER TOAST: RECIPES FOR ASPIRING COOKS

SCHOTT’S ORIGINAL MISCELLANY

MEMO FOR A SANER WORLD

THE VINTAGE TEA PARTY BOOK

BY KATE GIBBS

BY BEN SCHOTT

BY BOB BROWN

BY ANGEL ADOREE

For ’beginners, daring cooks, when the fridge is bare, parties, snacks, culinary basics, and kitchen tricks and skills’, this is a clearly written book that will appeal to younger culinary novices. As a grand-daughter of Margaret Fulton, the author follows a star, and the result well reflects her apprenticeship both in cooking and as a food journalist. She flows from breakfast to evening dessert, with parties for friends thrown in to round out your day. Colour-keyed corners indicate special recommendations, so maybe start with these first. Happy cooking!

At first sight this is seems to be a reprint of an ancient text, but delve deeper and you will find a fascinating expose of ‘all the facts you ever wanted to know’. If boxing weight limits, palindromes or sneezing don’t appeal, then maybe tongue twisters and sesquipedalia* will satisfy you. There’s humour: ’a for ‘orses, b for mutton, x for breakfast’, World War II postal acronyms, and emoticons, as well as the serious: pop-star deaths, MI5 and its cohort, and ‘I love you’ in 43 languages. A cheerful little book for trivia buffs. *The longest English word is 1185 letters.

Bob Brown reminds me of Mahatma Gandhi, whose Indian presence relied only on a pair of sandals, his spectacles and a simple robe he spun himself. Bob lives in a wooden shack in a remote forest and has given most of his earnings to charity. He reflects the conscience many of us have regarding Gaia. Now he distils his often-inspiring thoughts, outrage at inequalities, and compassion for underprivileged people into a personal account of what he actually stands for. ‘The Earth is the cradle of my existence,’ he writes – a truth we all share.

An imaginative journey into the past, hosted by a red-headed angel and accompanied by six guests. Old things, old clothes and old food abound. There’s also plenty of colour, plenty of ideas and plenty of style. The result is a plethora of old recipes to whet the appetite at an old-style tea party. From the old invitations through to Toasted Chocolate Hearts, Irish Soda Bread and Trout Tartare, you are led to Oolong Mo-tea-to-go, whilst perusing a selection of vintage clothing and, finally, grooming for the sole male at the table. A pleasant book.

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map magazine supports the david sheldrick wildlife trust

27/09/12 5:38 PM

MUSIC

BRENDAN MACLEAN: LIVE AT THE JUDY SUPPORTED BY SCOTT SPARK

Fans of Rufus Wainwright and Ben Folds are in for a treat with this divine double bill.

Sat 27 October, 7:30pm TICKETS FROM $16

PART OF BRISBANE CABARET FESTIVAL Presented by Judith Wright Centre

MUSIC/CABARET

THE KRANSKY SISTERS:

TICKETS NOW ON SALE!

PIECE OF CAKE

3 - 21 OCTOBER AT PALACE BARRACKS • PALACE CENTRO Full schedule and ticketing information available online at www.italianfilmfestival.com.au

Serving up the best from Esk in a freshly-baked brand new show.

Fri 2 November, 7:30pm TICKETS FROM $29

PART OF BRISBANE CABARET FESTIVAL Presented by Judith Wright Centre

APDL lecture series SIDE PROJECT

CABARET/MUSIC

UNDIES MEGAN SHOREY

A cheeky cabaret comedy charting the ups and downs of life through our choice of... smalls!

Sat 3 November, 7:30pm

Join leading design thinkers as they share details of their ‘side projects’ and the inspiration that exists outside the world of design. Speakers include Timothy Hill (Donovan Hill), Andrew Ballantyne (Newcastle University, UK) and more.

TICKETS FROM $29

PART OF BRISBANE CABARET FESTIVAL Presented by Judith Wright Centre and Joymas Creative

slq.qld.gov.au/whats-on

Courtney Act Alien of Extraordinary Ability

Sat 3 November

Every Wed fortnight, 19 Sep — 28 Nov, 6pm State Library of Queensland Free talk | $15 for post-lecture drinks Bookings slq.eventbrite.com 3840 7768

Jenny Wynter An Unexpected Variety Show

Wed 7 November

Supported by Arts Queensland in the Department of Science, Information Technology, Innovation and the Arts and proudly endorsed by QUEENSLANDERSIGN™, an initiative of the Queensland Design Council.

CIRCA A Circa Production Photographer: Shantanu Starick

judithwrightcentre.com 07 3872 9000 420 Brunswick St (Cnr Berwick St), Fortitude Valley

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Tue 13 – Sat 24 November

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

27/09/12 2:25 PM

arts

gallery

GALLERY

WHAT IS INSPIRING US THIS MONTH? – – OSCAR WILDE’S PERCEPTION OF ART WAS THAT: ”A WORK OF ART IS THE UNIQUE RESULT OF A UNIQUE TEMPERAMENT.”

life is interpreted

THE ANTIPODEAN STEAMPUNK SHOW GALLERY ARTISAN

The steampunk subculture is a selfdescribed romantic endeavour that embraces nostalgia for the industrial age, incorporating 19th-century fashion and the encouragement of invention. In an ode to steampunk, Gallery artisan is hosting an exhibition that features

a treasure chest of creations, made and designed by those who are as passionate about the movement as they are about the arts. Trawl through intricate paintings and photographs, inventions and jewellery that embraces the ethos of steampunk. FROM OCTOBER 26

ENDLESS SPACE

INSTITUTE OF MODERN ART In the realm of contemporary art, the definition of an art form continues to be a point of contention and discussion. Melbourne artist Peter Cripps first emerged during the 1970s and has built a career on his endeavour to challenge traditional notions of art, particularly sculpture. Favouring minimalism and conceptualism, Peter’s work seeks to explore the meaning between objects and surrounding spaces. Endless Space reflects upon Peter’s work as an artist and his exploration of logic and technologies of display. Pieces in the exhibition span his career, from his earliest works in mirror studies to new works commissioned for the exhibition. FROM OCTOBER 13

TOP: PUBLIC PROJECTS, IMAGE COURTESY OF PETER CRIPPS AND ANNA SCHWARTZ GALLERY. TOP RIGHT: ANTHONY LUCAS, THE MYSTERIOUS GEOGRAPHIC EXPLORATIONS OF JASPER MORELLO. IMAGE COURTESY OF GALLERY ARTISAN. BOTTOM RIGHT: CLOWN TRANSFER # 2 AND VISOR. IMAGES COURTESY OF RYAN RENSHAW GALLERY.

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FUNNY FACE

RYAN RENSHAW GALLERY

The Funny Face exhibition provides Brisbane denizens with a chance to view the most recent works by Melbournebased artist, Veronica Kent. Through each work, Veronica focuses on the tension between surfaces and narratives, as well as masking and mimicry. Each work

also represents unseen elements such as telepathy, love and wonder. Using a rainbow of bright, clashing colours, Veronica explores her interest in technical and medium experimentation, and helps foster an appreciation for the invisible. FROM OCTOBER 10

map magazine supports greenpeace

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BECK SIGUR RÓS

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MONDO CANE GRIZZLY BEAR

BEN FOLDS FIVE SILVERSUN PICKUPS BEIRUT • SANTIGOLD • CAKE THE DANDY WARHOLS • DEXYS THE BLACK ANGELS • CHROMATICS • CRAZY P • OZOMATLI LIARS • FUCK BUTTONS • LOS CAMPESINOS! THE WAR ON DRUGS • DARK DARK DARK RIVER CITY EXTENTION • DARK HORSES • WINTER PEOPLE �ea�uring BOOTLEG ALLEY • THE SECRET GARDEN THE CAMPFIRE STAGE • GOURMET FOOD & DRINK STALLS HOLISTIC, RETRO & VINTAGE ARTS MARKETS • SIDESHOWS PLUS SURPRISES & DEBAUCHERY GALORE!

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*LINEUP AND VENUES ARE SUBJECT TO CHANGE 18+ ONLY EVENT - PHOTO ID REQUIRED

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27/09/12 2:26 PM

arts

live

jazz maestro

SEAN FORAN Young Brisbane pianist, composer and educator Sean Foran is regarded as one of Australia’s leading contemporary jazz pianists. Hailed as gifted and inventive on the keys, he is a collaborator at heart and relishes the spontaneity of performing with kindred musical spirits. Sean writes and performs with a range of artists, including his trio of 13 years, Trichotomy (formerly Misinterprotato). With seven albums to date, Trichotomy intends to continue pushing the boundaries of jazz. A humble soul, Sean is thirsty for new challenges and is excited to that announce Trichotomy’s eighth album is in the works. It was Louis Armstrong who said: ”Never play anything the same way twice,” and it’s an unwritten rule many jazz musicians live by. For Sean Foran, it’s the thrill of improvisation that he loves. “I love the interaction with other people and sharing that moment,” he shares. “A lot of the music is improvised, so it is spontaneous and comes out of nowhere. I love the magic that comes between those people at that particular time. And I love the sound of music – the intangible nature of music.” Like spontaneous speech and breathing, musical improvisation happens intuitively, unconsciously. Sean and his Trichotomy band mates – John Parker on drums and Pat Marchisella on the acoustic bass – have formed a close bond over their 13 years as a trio. Like brothers, the musicians intuitively know and trust the moves the others make during free improvisations. Trichotomy’s upcoming show at Judith Wright Centre on October 13 will see the trio partner with audio-visual artist Andrew Gibbs to create real-time interactions between the music and visuals, giving audiences an immersive concert experience. The new show aligns with Trichotomy’s philosophy to expand the capacities of the conventional jazz trio of piano, bass and drums. “Ever since we’ve been putting out albums and doing gigs together, we’ve always thought we need to keep pushing the boundaries,” Sean explains.

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“A few years ago someone said to me that you really want to keep it interesting for the audiences that keep coming back to see you. It’s not just about playing music again – you want to give them a reason to come out instead of listening to your albums at home. So we want to keep giving people a reason to come out and hear the music, and we want to keep challenging ourselves.” The trio has performed at many lauded festivals and venues across the globe and embarked on collaborations with world music duo DVA, Expressions Dance Company and selected Australian string quartets. They have released five albums as Misinterprotato and two internationally with British record company, Naim Label, as Trichotomy. In 2011, their album, The Gentle War, was nominated for the Bell Award for Contemporary Jazz Album of the Year. Sean has also written new music for contemporary chamber ensemble Topology and works with the international trio, Vehere, featuring Norwegian vocalist Kari Bleivik and Belgian clarinetist Joachim Badenhorst. In 2006, Sean arranged and co-wrote compositions on the album Nightlight with Queensland Conservatorium classmate Megan Washington, who has since risen to pop stardom. Their album won the Bell Award for Jazz Vocal Album of the Year and in 2009 topped the Australian Independent Record Labels Association (AIR)

independent charts and iTunes jazz charts. Sean is grateful to his parents for nurturing the musician within him. As a young boy he dreamed of following a career in science but piano was a constant distraction. “My parents made me have piano lessons, which was nice of them,” he explains with harmless mockery. “Even after my attempts to quit they said: ‘No, you have to do this. This is good for you.’” Sean graduated from the Queensland Conservatorium with a major in jazz piano in 2000. He experienced what he considers his greatest career achievement in 2007 when he won the Brisbane City Council’s Lord Mayor’s Young and Emerging Artists Fellowship and secured funding from the Ian Potter Cultural Trust. The funding enabled him to complete a Master of Arts in Jazz Performance with distinction at the Leeds College of Music in the UK. Sean still has many things he wants to achieve in his career, including growing Trichotomy’s presence internationally. He is on the right track with the band’s eighth album planned for release in early 2013 and an upcoming tour of Europe and the UK. His advice to young musicians is to plan and persist. “I think you’ve got to be super dedicated. Never give up. And you’ve got to be organised – you’ve got to plan. I also think you need to be you and just be original. Do what you do. We don’t want to hear a replication; we want to hear something fresh.”

INTERVIEW BY FRANCES FRANGENHEIM PHOTOGRAPHY BY CARL LINDGREN

––

You need to be you and just be original ... ”

stop global warming

27/09/12 5:39 PM

face

film

OMAR SY

AUBREY PLAZA

WOODY ALLEN

DIRECTED BY OLIVIER NAKACHE AND ERIC TOLEDANO

DIRECTED BY COLIN TREVORROW

DIRECTED BY WOODY ALLEN

Growing up in the French banlieues (also known as ‘the projects’), Omar Sy didn’t always share his parents’ belief that education was the key to a successful future. He dreamed of becoming an actor and missed his final high-school exam to audition for a radio show. Despite not getting the part, Omar’s audition paved the way for his show Omar et Fred, placing him on the radar of the writers of The Intouchables, who wrote the role of Senegalese with the comedy actor in mind. Omar’s history and utterly joyful smile made him a perfect fit for the role of hardened caretaker Senegalese, who is appointed to look after a rich aristocrat, Philippe. As Philippe and Senegalese become acquainted, the pair forms an unbreakable bond.

More commonly known for her role as April in the series Parks and Recreation, Aubrey Plaza is a young actress simultaneously straddling the realms of cinema and television. In chasing her dream of becoming an actress, Aubrey studied at Tisch School of the Arts in New York and worked as a page for NBC. Her film break came in the 2009 film Funny People, and her latest film appearance is in the affable comedy Safety Not Guaranteed. Aubrey plays a journalism intern, Darius, who is sent with a journalist and another intern to cover the curious story of a supermarket attendant looking for a time-travel companion. Darius joins the time traveller and together they share a journey grounded in the power of belief.

Born Allan Stewart Konigsberg, Woody Allen changed his name at the age of 15. A savvy lad, Woody was conscious of how his name may affect his image as a future film director. In his teens he started writing jokes for shows and entertainers before becoming a stand-up comedian. Through his witty one-liners and shrewd style, Woody went on to pioneer a distinct style of romantic comedy. Following on from Vicky Cristina Barcelona and Midnight in Paris, Woody continues his love affair with Europe in To Rome with Love. Set in the Italian capital, the film is a series of vignettes that follow the adventures and romantic forays of locals and tourists. Woody wrote, directed and stars in the film alongside Alec Baldwin and Penélope Cruz.

the intouchables

safety not guaranteed

to rome with love

stop global warming map magazine

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Musica Viva International Concert Season 2013

Karin Schaupp & Pavel Steidl Morgenstern Trio & Christopher Moore Tokyo String Quartet Jian Wang & Bernadette Harvey Elias String Quartet Angela Hewitt Academy of Ancient Music & Sara Macliver

Subscribe today!

ang Win a B sen & Oluf stem ! sy sOund ctober

e by 26 O Subscrib your chance 2012 for eoPlayA8 B to win a t $1440. a d e lu va tails. ite for de s b e w e Se

Kazuhide Isomura, Tokyo String Quartet Permit numbers: ACT TP 12/03025; NSW LTPS/12/06859

Subscribe today or request a brochure at musicaviva.com.au/2013

Call 1800 688 482

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27/09/12 5:39 PM

ticket

THE BLACK KEYS

GET DOWN!

AT BRISBANE ENTERTAINMENT CENTRE

AT GOMA

Some of the most successful creative collaborations have grown from childhood friendships. Like The Beatles and The Rolling Stones, The Black Keys is a musical partnership between lads who spent their youth happily jamming together. Following last year’s release of the band’s seventh studio album, El Camino, which featured hits including ‘Lonely Boy’ and ‘Gold on the Ceiling’, The Black Keys’ popularity in Australia has been fortified. See the bluesy rock duo perform when they come to Brisbane.

From the foxtrot to the samba, hip hop and ballet, the world of dancing is an eclectic sphere. The powerful art form holds a treasured place in every culture, evoking emotion, transfixing audiences and transcending barriers. In a celebration of dance as a form of self-expression, GOMA presents the Get Down! Dance on Film Since the 1970s retrospective. The selection of more than 40 films features classics including Saturday Night Fever and Dirty Dancing, where the characters use dance to fuel their dreams.

www.brisent.com.au

www.qagoma.qld.gov.au

october 26

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from november 9

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DIRTY DANCING 1987, IMAGE COURTESY OF ROADSHOW ENTERTAINMENT

arts

MUMFORD & SONS

BRENDAN MACLEAN

AT RIVERSTAGE

AT JUDITH WRIGHT CENTRE

While the members of Mumford & Sons may hail from the bustling borough of West London, many fans have long considered the band to be honorary Australians. The cheeky grins, heartfelt melodies and strumming banjo that made the folk group so popular will once again be gracing Australian stages following the release of the band’s second album, Babel. Visiting Brisbane for a performance at Riverstage, Mumford & Sons will be joined by Edward Sharpe and the Magnetic Zeros and Willy Mason.

For some, a performance is more than simply jumping on stage with an instrument; it’s an opportunity to transport an audience to a faraway land. When on stage, Brendan Maclean embraces and throws himself into the theatricality of performance. Accompanied by a touch of piano bashing and ukulele plucking, Brendan’s performance at Judith Wright Centre will wander down a path of original pop singles, combined with unique interpretations of hits by Madonna and Kylie Minogue, for which he has become renowned.

www.mumfordandsons.com

www.jwcoca.qld.gov.au

october 17

october 27

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Functions & Catering

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27/09/12 5:40 PM

stimulator

arts

Performer and Creator

a chat with ...

GLEN WALTON THE SUITCASE ROYALE, ZOMBATLAND OCTOBER 10–20, BRISBANE POWERHOUSE

›I became a performer because … I never really decided to be a performer, it just started happening. We were creating shows and needed performers, and we were the cheapest option to play the roles! Besides, it just seemed like the right thing to do. ›My creativity comes from … music, predominantly; I couldn’t survive without it. Music is a landscape that is so diverse, full of stories and emotion, light and shade, funny and serious – basically everything a theatre experience should be! ›I fuel my creativity by … well, it would be a lie to say I am not fuelled by coffee and red wine (it doesn’t need to be fancy, as long as it’s red). My creativity is also fuelled by the incessant need to ‘make’. We make theatre from the ground up – the music, the sets, the costumes – anything – we just can’t stop! ›I love my job because … it takes us around the world and gives us some great experiences – but most of all it’s a challenge. It is a great satisfaction to create a show out of thin air that gets an audience excited. ›Through my work, I would like to … create an experience for the audience that energises a room. Theatre should be exciting and alive! ›Filmmaker that inspires me: Charlie Brooker ›Favourite author: Philip K. Dick ›Favourite actor: Frances McDormand ›A performer I love: Nigerian musician Fela Kuti ›Artist I most admire: Amedeo Modigliani ›Favourite designer: Arthur Ganson, kinetic sculptor ›Makes me laugh: Dylan Moran ›Most played on my

iPod: The calypso grand master, Lord Kitchener!

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27/09/12 5:40 PM

arts

stimulus DANCE

MORE ...

A CLASSICAL CELEBRATION from october 31 AT QPAC

THEATRE

With its timeless tutus and pirouettes, ballet invites audiences into a world filled with grace and wonder. Queensland Ballet’s latest creation, A Classical Celebration, relives some of the ballet’s finest moments by featuring excerpts from some of the most influential ballets. The performance will flutter from Swan Lake to Romeo & Juliet and The Nutcracker, while accompanied by the gentle harmonies of the Queensland Symphony Orchestra.

›

FANTASTIC MR FOX

See the delightful theatrical take on Roald Dahl’s classic

PHOTOGRAPHY BY KEN SPARROW

children’s novel. UNTIL OCTOBER 20

BRISBANE CABARET FESTIVAL

CABARET from october 25 AT VARIOUS LOCATIONS Sauntering between classical and contemporary cabaret, and then onto comedy and gigs by singer-songwriters, this year’s Brisbane Cabaret Festival will showcase performances from both local and international acts. Now in its eleventh year, the upcoming festival will feature Women in Voice, comedy trio Tripod, Courtney Act and the Kransky Sisters at venues including The Old Museum, Stockholm Syndrome and Judith Wright Centre.

AT BRISBANE ARTS THEATRE ART

›

WORLD’S BIGGEST LIFEDRAWING CLASS

Test your shading skills at Brisbane’s

MUSIC

RUSSIAN SPECTACULAR october 7 AT QPAC

second attempt to

Take a musical journey through the land that has produced Doctor Zhivago, astounding dome architecture and Tchaikovsky. The Russian Spectacular musical extravaganza pays homage to the talent that has travelled from the sprawling country. Guest conducted by Edvard Tchivzhel, the concert shares some of Russia’s most famous compositions, including Shostakovich’s ‘The Gadfly’ and Rimsky-Korsakov’s ‘Sadko’.

beat the Guinness World Record. OCTOBER 9 AT THE GREEK CLUB FESTIVAL

›

OKTOBERFEST

CINEMA

SMALL CHANGE october 20 AT SLQ

The 1970s cinematic piece Small Change shines a light on our formative years, charting the journey from birth to adolescence. Having inspired the likes of Wes Anderson’s Moonrise Kingdom, Small Change offers a similarly quirky plotline and mustard colour palette. The film will be screened as a part of Cine Sparks, a festival dedicated to educating school-age children about the power of film.

Enjoy Bavarian culture in an ode to the famous German festival. OCTOBER 12–21 AT RNA SHOWGROUNDS

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map celebrates 13 years of positive media

Looking Good!

Come and see us in the Tattersall’s Arcade at the bottom of the Queen Street Mall. PHONE: 3221 5994 www.doreemending.com.au

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27/09/12 5:41 PM

arts

stimulus OPERA

MORE ...

CARMEN from october 26 AT QPAC

›

CREATIVE

The creation of French composer Georges Bizet, Carmen is one of the most celebrated tales of passion and its destructive tendencies. After the seductive Carmen gains the fancy of soldier Don Jose, he tries (like many before him) to tame her wild ways. His attempts prove futile when she leaves him for the famous toreador Escamillo, turning his jealousy into a murderous rage. This month, Opera Queensland brings the 19th-century Spanish drama to life.

CRAFT AND QUILT FAIR

Inspire your next craft project and stock up on all the supplies you’ll need for the job.

MANAGING CARMEN

OCTOBER 17–21

THEATRE from october 13 AT QPAC It’s rare that the worlds of football and glittery high heels collide, but that’s the magic of Managing Carmen. In Queensland Theatre Company’s final production for 2012, you’ll be welcomed into the life of promising 23-yearold AFL footballer Brent, who has a dream job, beautiful girlfriend and two Brownlow Medals. But Brent has a secret penchant for cross-dressing that threatens to undermine everything he has achieved.

AT BCEC FESTIVAL

›

VALLEY FIESTA

Head along to the annual outdoor event of local and

PERFORMANCE

NATIONAL THEATRE LIVE from october 6 AT DENDY PORTSIDE

international

Now in its fourth season, Dendy Portside’s National Theatre Live program screens some of the National Theatre in Britain’s best stage productions. This year’s line-up features a number of stage adaptations, including a performance of the best-selling novel The Curious Incident of the Dog in the Night-time. You can also witness the thespian talents of Julie Walters in The Last of the Haussmans, as well as an adaptation of Shakespeare’s Timon of Athens.

musical talent. OCTOBER 26–28 AT VARIOUS LOCATIONS CINEMA

›

BUFF

See films deemed

FILM

MOZZARELLA STORIES october 19 AT PALACE CENTRO

In conjunction with the James Street Food and Lifestyle Trail, the Lavazza Italian Film Festival is hosting a special screening of Mozzarella Stories. Set in the picturesque Italian countryside, the film is a comedy about the politics of cheesemaking, when Don Ciccio (also known as Mr Buffalo Cheese) needs to find an extra source of revenue after cheaper imports start threatening his cheese business. Prosecco and mozzarella will be served as part of the screening.

too low-budget, risky or offbeat for commercial cinema screenings. NOVEMBER 1–3 AT BRISBANE POWERHOUSE

map celebrates 13 years of positive media map magazine

T H E E A T I S S U E O C T O B E R 1 2 61

time tim e for adventure

EE INFO FR I NFO NIGHTS NI G HTS FREE • nepal > wed 10 oct • utracks | europe > tue 16 oct • community project travel > wed 24 oct Join us in Brisbane to hear from our well travelled team about our unique travel experiences in remote and wonderful places. Promotion begins 25th October*

macpac.co.nz

*Offer exclusive to MWC members — Sign up today, it’s FREE to join. Discount off RRP. For a limited time (25th October 2012 – 18th November 2012) or while stocks last. Some items may not be available in all stores.

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Lic 2TA001418

27/09/12 5:41 PM

travel

travellers map

italian summer

FRAMURA, ITALY Signore Lucarelli closes his eyes as he moves his hands in time, directing a steady rhythm to the imaginary orchestra that sits before him. The first movement of Mozart’s ‘Clarinet Concerto’ thunders from inside the house, filling the evening air with a passionate crescendo. One by one, the stars are twinkling awake in the night sky above us, creating a vast celestial blanket that only ever reveals itself outside urban life.

Birds natter to each other as the evening breeze swishes idly through the trees of the dense woodland surrounding us. Seated beside Signore Lucarelli at the dinner table, I smile at the contented expression etched into his face. My friend, Allegra, grins at me across the table. “This all must seem so Italian to you,” she laughs, watching as her father conducts his phantom musicians. It does, but in the most whimsical way possible. The Lucarelli house is perched on the hillside just above the village of Framura, on the northwest coast of Italy. Surrounded by a lush garden of olive trees, hydrangea, rosemary bushes and a colourful melange of flowers, the peaceful abode – painted the salmon pink typical to the region of Liguria – is a picture of solitude, looking out onto a vast stretch of the Mediterranean. The moon is a perfectly formed crescent. “It’s included in the price of your stay,” Signore Lucarelli winks, referring to the marvel that lights up the sky. We are enjoying dinner outside, bathed in moonlight. On the table in front of us is a delectable spread of pasta with fresh pesto, baked tomatoes with rosemary (cooked with olive oil the Lucarellis made themselves from the olive trees surrounding us) and beautiful local cheeses, known as Caciotta, accompanied by a Sicilian white wine. Dessert is fresh peaches so juicy it’s almost impossible not to slurp. It’s easy to fall asleep later that night, sated by natural beauty and sumptuous yet simple cuisine. The next morning, as we wait on the

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platform at the tiny Framura train station, the heatwave that has blossomed over the past few days is in its element. It’s only 10:00 am and already Allegra and I are drenched in sweat, sighing with relief when the noisy but welcome breeze of a passing train provides momentary respite. When our train arrives, the air-conditioning appears to be on vacation with the rest of Italy, and we are left to swelter for the 10-minute journey to Monterosso al Mare, the first of the five villages that cascade down the hillside to compose Cinque Terre. We take refuge on the shaded terrace of one of Monterosso’s restaurants, refuelling with a coffee and a fresh slice of focaccia while planning our journey for the day. I lean back in my chair and take in the architecture of the petite village, its buildings drenched in dusky pastels that offset the aquamarine sea shimmering in the morning sun. From Monterosso, we board a small boat that will sail us past the next three villages to Cinque Terre’s other bookend, Riomaggiore. The landscape that eases past us as we glide through the Mediterranean defies logic, appearing to be precariously balanced upon hilltops and sheer cliffs. And yet, at the same time, it seems so harmonious, as if nature and architecture are incongruously one. Our plan is to walk back through the villages, exploring each endearing laneway and charming crevice before ending the day with a swim at the beach. All good intentions; but seeing that we have chosen the hottest day of the year to embark on this

journey, our priorities begin to waver. Our thoughts wander from the charms of Cinque Terre’s winsome architecture to the tantalising blue sea that laps at its feet. By the time we reach Vernazza, the final stop before returning to Monterosso, the only thing preventing us from bounding into the water is the lure of fresh gelato. We practically leap from the train when it pulls into Framura, skipping down the steps to the beach that lies alongside the station. It’s 7:00 pm and the sun still beams in the sky, quietly pleased with its effort for the day. When we plunge into the heavenly chill of the water, I half expect to see steam emanating from our parched skin. Floating languidly for the next hour, I make a mental note to one day to return to Cinque Terre when autumn breezes will be plenty. Weary yet content, we cram into the tiny bus that winds up the serpentine road of Framura, dropping locals off along the way. When it finally reaches the top of the hill, we are the sole sardines left in what was once a tin full to the brim. As the sun retires gracefully into the horizon – stopping only briefly to flood the sky with a spectrum of oranges and pinks – the bells of Framura’s sole church begin to ring, echoing ‘Ave Maria’ joyously across the landscape. They fall to silence just as we reach the Lucarelli’s gate, but as we navigate our way through the wild garden towards the house, the silence is broken. I smile as I see Signore Lucarelli raise his baton, as his imaginary orchestra once again comes to life.

TEXT AND PHOTOGRAPHY BY MIKKI BRAMMER

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It’s easy to fall asleep later that night, sated by natural beauty and sumptuous yet simple cuisine ... ”

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27/09/12 5:42 PM

moro ccan mint t ea & eSpre SSo Bar

895 Stanley Street eaSt, eaSt BriSBane 07 3168 1894 | hamimi.com.au | opening hours: tue to fri 10–5 | sat 10–4 | sun 10–3

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27/09/12 2:28 PM

Shop 14, 15 James Street Fortitude Valley, Qld 4006 07 3852 3822 gerardsbistro.com.au

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27/09/12 2:28 PM