map magazine issue #165

J U LY > 1 4 # 1 6 5 B R I S B A N E

motivated australian people Treasure this moment ...

says thank you to dreamers

map magazine – proudly carbon neutral since 2006.

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JULY THE EAT ISSUE

Raising the espresso bar

www.camposcoffee.com

#165

THE DREAMERS

THE EAT ISSUE JULY2014 5,019 DAYS SINCE WE LAUNCHED ANOTHER IDEA BY

22 local

[encouraging dreaming]

“You should always find ways to grow your passion.” – – ANGELA HIRST

MEDIA ARCHITECTS managing editor carl lindgren business manager wendy schipper publishing manager chrisanthi demos global editor mikki brammer assistant editor sonya gellert editorial assistants lauren barker, linsey rendell, caitlin stegman copy editor matthew brady web/graphic designers tahlia gregori, tia queen, isabelle stringfellow photographers kathryn lindgren, linsey rendell account managers emma benfatto, sarah day, elizabeth ljubinkovic financial controller kathryn lindgren finance assistant roderica lebis web developers morgan daly, dino latoga contributors eric lindgren, kathryn lindgren interns anna compton, imogen fleming map cheer squad kara ciampi map babies ethan, jasper york, mia, milo day, mollie, oscar, leo map sponsor kids modester, naboth map foster animals jarot the orangutan, maxwell the rhino, migaloo the whale, pedro espinodo the iguana, philadelphia nightingale the turtle, rosie the giraffe, sinya the elephant map sponsor items a charity: water well in ethiopia a swing in bolivia an acre of the gondwana link if you don’t want to share your copy of map magazine with a friend, please place friend in a recycling bin. if you don’t have a recycling bin, it’s about time you got one! all paper used in the production of map magazine comes from well-managed sources. map magazine is owned, produced and printed in Brisbane, Australia. map magazine is published lovingly by map creative. map magazine pty ltd ABN: 98 088 035 045. ISSN 1443-5772 postal address 5 Morse Street, Newstead, Q, 4006 enquiries 07 3251 4900 subscribe $33 for 12 issues. Tel 07 3251 4900 Contents of map magazine are subject to copyright. Reproduction in whole or in part without written permission of the publisher is prohibited. The publication of editorial does not necessarily constitute an endorsement of views or opinions expressed. The publisher does not accept responsibility for statements made by advertisers.

dreamer

30 national

COVER Lavender Chocolate Cake from Local Milk Photography by Beth Kirby localmilkblog.com

dreamer

“You’re the one who has to craft your way in life.”

– – ROSS LUSTED 38 international

dreamer

“If you live in the present moment, you will do away with a good 90% of your negative emotions.” – – BETH KIRBY 06 gourmet

dreamer

“Find whatever it is that you’re good at and brings you joy, and do it as much as possible.” – – LIZ DOWNEY 48 arts

CONTENTS

dreamer

“I’m inspired by people who are subversive and different.”

– – KRIS STEWART

VILLAGE

FASHION/BEAUTY

DESIGN/GOURMET

04

24

32

think 06 direction

Liz Downey

global report

10

art, epicure, design

rolemodels

street 25 raw 26 cloth

28

14

Cam Young

grooming

33 40 41 42

space home pantry place food

MUSIC/ARTS/FILM

TRAVEL

44

prelude

54

travellers map

Khoa Nguyen

Zero George, Charleston

gallery 46 mood 46 book 45

VILLAGE FEATURES 35

local report

48 live

Eric Bandholz

Helen Jacobs

Adam Yarrington

49

Kris Stewart

face 50 ticket 51 stimulator

neighbourhood search 20 pavement 16

18

52

Christen O’Leary

stimulus

MANAGING EDITOR’S NOTE

Alone we can do so little, together we can do so much.”

–– HELEN KELLER

Welcome to map magazine’s 165th issue. Every month the team at map is exposed to entrepreneurs turning their various ideas into reality. Many of these entrepreneurs are embarking on their journey for the first time and the passion they exude for their creations is palpable. One of the greatest joys I have experienced with map is the very fact that many of these people are not focusing on ‘how much money they are going to make’, rather what is good for a community and the social impact of the idea. As we all know, the path of the entrepreneur is fraught with hurdles and many business do not succeed, however along the way

the idea is set free. The ‘freeing’ of the idea releases the ideals of the idea into the community and in turn inspires other entrepreneurs to pursue their own ideas. Many of these entrepreneurs are social entrepreneurs and a group that we need to foster in society. As David Bornstein, founder of dowser.org, a news site that reports on social innovation, says, “What business entrepreneurs are to the economy, social entrepreneurs are to social change. They are the driven, creative individuals who question the status quo, exploit new opportunities, refuse to give up, and remake the world for the better.” Remember to dream ...

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

OUT AUGUST 1ST

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

village

think

THIS LIFE IS ONE TO ...

“The butterfly counts not months but moments, and has time enough.”

savour

– – RABINDRANATH TAGORE

“Let he who would enjoy a good future waste none of his present.”

– – ROGER BABSON

HELLO

truth seeking

ark FOOD MYTHBUSTERS

EDITOR’S MEMO

––

One of my favourite quotes is J. R. R. Tolkien’s “Not all who wander are lost.” It often takes a good amount of wandering in life to discover where it is we’re meant to be, both geographically and figuratively. Many of us will try several different vocations – and locations – before we discover a place in life that truly nourishes our soul. It’s a theme common amongst our dreamers this month, each of whom have spent a significant portion of their lives on one path, only to find themselves on a different, unexpected one.

For our July Eat issue, we chart the journeys of local foodie Angela Hirst, celebrated Australian chef Ross Lusted, and recipe blogger and photographer, Beth Kirby.

While all of these dreamers are still firmly walking their paths, their wanderings have taken them to a place of purpose and passion.

May you wander until you discover yours!

Remember how your grandma told you that eating carrots would help you see in the dark? There are certain things we learn to believe about food that aren’t necessarily true. After spending more than a decade on the road discussing all things food with farmers and scientists, educators and activists, Anna Lappé realised that there were many food myths that needed dispelling. Using videos and other online information, Anna’s website Food Mythbusters helps uncover the truth about topics such as sustainable food and farming. The site’s first video took on the myth that we need industrial agriculture to feed the world. @ foodmyths.org

Mikki Brammer EDITOR

RETRODREAMER ––

ELIZABETH DAVID

“Every day holds the possibility of a miracle.”

Sixty years ago, before the myriad food blogs of today, there was British cookery writer Elizabeth David. Her love affair with food first began when she lodged with a French family while studying abroad in Paris, but it was her 1950 publication, A Book of Mediterranean Food, that propelled her to culinary stardom.

Dreaming of teaching people how to find the true pleasure of food, Elizabeth became one of food writing’s true pioneers.

INVITES YOU TO ...

THESE FINAL HOURS Taking place in the familiar setting of Perth, apocalyptic thriller These Final Hours sees James (Nathan Phillips) face moral predicaments during the world’s final hours. As Perth becomes a lawless, fiery blaze, he meets a young girl named Rose (Angourie Rice) who has become separated from her family. In director Zak Hilditch’s debut feature, James is forced to face up to his new responsibilities. The film, which won the Critic’s Prize for Best Australian Film at the Melbourne International Film Festival, also stars Sarah Snook, Daniel Henshall, Jessica De Gouw and Lynette Curran. For your chance to see map magazine’s screening of These Final Hours at Dendy Portside, on Monday July 21 at 6:30 pm, visit mapmagazine.com.au and follow the links to the readers premiere. 114 lucky entrants will receive a double pass and winners will be notified by email. Good luck!

mikki@mapmagazine.com.au

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

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# O5 T H E E AT I S S U E J U LY 1 4

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01 Win one of ten double passes to a screening of the National Theatre’s

04 Win one of 20 double passes to the life-affirming story of

A Small Family Business

Still Life

02 Win one of ten double passes to

see the moving Australian drama

05 Win one of ten double passes to attend a session at the upcoming

Charlie’s Country

Scandinavian Film Festival

03 Win one of ten double passes to

06 Win one of ten double passes to

see Scarlett Johansson star in

view the action-packed

Lucy

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check out the latest news at theweekendedition.com.au

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direction

GLOBAL DREAMER

LIZ DOWNEY

CO-FOUNDER/DESIGNER, USA TWO TUMBLEWEEDS

foodiedice.com –– For times when you’re thirsty for a cocktail but not sure which one, roll the Mixology Dice by Two Tumbleweeds for some creative cocktail inspiration. age 36. born Springfield, Illinois, USA. describe yourself in ten words Lover

of food, design, and the outdoors; maker of things. gets you out of bed in the morning Whatever I’m creating at the moment. Fresh powder or a glassy lake to ski on. Coffee. something you discovered this month That rosemary and grapefruit are a delicious combination. last thing that made you smile My sister’s

DANISH // LIBATIONS Once a former pharmacy lab, one of Copenhagen’s newest watering holes is the cocktail bar known as Lidkoeb.

Tucked in a back alley between a heritage-listed 18th-century building and a rather unremarkable supermarket in Copenhagen’s Vesterbro neighbourhood, this clandestine locale occupies three floors, each with its own design aesthetic. In homage to its building’s past, Lidkoeb serves several of its libations in antique pharmacy bottles, while its menu focuses on cocktails rather than beer (unless it’s served as a chaser). @ lidkoeb.dk

dog smiles at me every morning when she sees me, teeth and all. It’s impossible not to smile back. most

SHARP // DESIGN Looking more like the weapon of choice of a nefarious Bond villain than a lowly kitchen tool, the Black Diamond knife set from Edge of Belgravia is for those who are serious about their vegetable chopping. Created

by London-based designer Christian Bird, these sleek but sharp beauties feature special diamond-shaped handles that allow for easy gripping, with a stainless-steel blade that is easily sharpened. The holder itself resembles a rough-cut diamond and can hold up to 11 knives at a time, meaning you can have a tool for every slicing occasion. @ edgeofbelgravia.co.uk

beautiful thing you’ve ever seen

The view from top of the continental divide in the Rocky Mountains. idea of complete happiness A day outside followed by a good meal, and someone I love to share it with. makes you different The ability to see through chaos and distill an idea down to its core elements. scares you Speaking in front of a lot of people. worth fighting for Love, of course. environmental beliefs Work with nature, not against it. tell me about food Food is medicine … the most enjoyable kind. Eat whole (sustainably produced) foods (including bacon and butter!) and don’t worry about it. words of wisdom Find whatever it is that you’re good at and brings you joy, and do it as much as possible.

GREEN // WINE

MODULAR // SERVING We don’t have it as bad as city dwellers in places like Paris, London and New York, but inner-city living can still mean space is at a premium. If you’re smart about the homewares and furnishings you accumulate, however, you can make the best use of your limited square footage. A series of modular tabletop elements comprising a flat tray, a shallow bowl, a candleholder and an endcap, All of a Piece by Earnest Studio is a clever space-saving solution for your kitchen.

Depending on your situation – hosting a dinner party or an intimate evening for two – you can switch the pieces in and out. @ all-of-a-piece.com 06 map magazine

T H E E AT I S S U E J U LY 1 4

be the change you want to see in the world

When you have a few glasses of wine each night, you can quickly find yourself with an accumulation of glass bottles.

While you can put them in the recycling bin, if you’re looking to lighten the environmental impact of your wine habit further, there’s an even greener option. Paperboy Wines has the first 100% fully recyclable wine bottle, which is 80% lighter than glass and made with ultragreen packaging. Not to mention that the actual wine inside the paper bottle is pretty damn good too, sourced from the likes of Truett-Hurst and VML Winery. @ paperboywines.com

HELLO, WE’RE YOUR SPECIALIST TEAM AT FLAGSHIP BRANCH. Whether it’s banking, loans, financial planning, wealth protection, foreign exchange or insurance, our specialists are dedicated to helping you.

Visit our specialist team at CommBank Flagship Branch today, or make an online booking at a time that suits you.

Stay Connected:

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Visit:

240 Queen Street, Brisbane

PRESENTED BY

Regional Flavours 19 & 20 JULY AT SOUTH BANK

THE HUNTING CLUB

PRODUCER SHOWCASE

Presented by Nothing beats Beef, Target 100 & South Bank Surf Club

In celebration of the array of fresh, seasonal produce from our own backyard and its incredible journey from paddock to plate, Regional Flavours will showcase over 100 of Queensland’s top providores, producers and restaurateurs.

As the days get shorter and winter sets in, we know you’re in pursuit of a winter warmer to rival the ol’ knitted scarf and we have the perfect solution for you.

In celebration of Queensland beef and craft brew, The Hunting Club, a South American inspired ‘hacienda’ will warm the bellies of meat and malt lovers alike. Think succulent beef briskets and rich, tender asado steaks accompanied by the perfect matched brew.

Gather your friends and join beer guru Matt Kirkegaard, chef Darren Robertson and local beef and brew producers at The Hunting Club Stage for the secrets to creating your very own sizzling BBQ spread at home.

From alchemist inspired chai elixir, melt-inyour-mouth French-style nougat to gourmet candied apples, the Producer Showcase offers something for even the most refined palate.

Or, if sweets aren’t your poison, there’s plenty for the savoury-tooth including delicious dried meats, antipasto delicacies and an abundance of cheese and wine.

A sensory overload for foodies everywhere, Regional Flavours provides a prime opportunity for people of all ages to relax, eat and enjoy one of life’s simplest but greatest pleasures.

#regionalflavours www.regionalflavours.com.au

global report

art

CHOCOLATE AS THE ARTIST’S CANVAS

The separation of food from art is a convention that has been drilled into our minds and linked to our understanding of politeness for many generations. At the dinner table we are told to refrain from playing with our food. The packaging of stationery supplies clearly states that the contents are not safe for consumption.

And it’s a strong possibility that the staff of the Louvre Museum would not take kindly to anyone found nibbling on the corners of its artworks. Perhaps, then, it’s the mischievous intent of mixing art and food that makes the combination so appealing.

When UNELEFANTE collaborated with chef Jorge Llanderal, a top chocolatier in Mexico, to create artisan chocolate bars that brandish colourful abstract artworks, the results were delightfully striking.

Geometric shapes, neon splish-splashes of edible paint, and vivid molten crayon hues

UNELEFANTE CHOCLATE DEL VALLE, MEXICO

unelefante.mx

10 map magazine

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map magazine is proud to be carbon neutral

lie scattered across a blank canvas of dark chocolate, which appears too exquisite to be devoured. The inspired treats reflect the desires of founder and creative director of UNELEFANTE, Tatiana Sánchez, which is to create memorable gifts of joy that make recipients smile. The company’s first product range consisted of large balloons that were sent to customers alongside a personalised card. With her Willy Wonka-like aspirations to inspire delicious and thoughtful gift giving, Tatiana set out to please the eyes and tastebuds of customers. The first of the chocolate creations was ‘Pollock’, a 54% cocoa bar painted with chocolate cocoa butter in various colours. Next came the ‘El Jardín Secreto’, or ‘The Secret Garden’, littered with crystallised flower petals, cardamom, dried fruits and pistachios – and the imaginative range continues to grow.

epicure

A KITCHEN FIT FOR WOULD-BE COOKS

For some, the kitchen can be an intimidating place. Whether it’s a fear of cooking, a disdain for cleaning, or an incommodious layout that makes storing and preparing food a chore, the set-up of your kitchen can impact your relationship with food. Dirk Biotto, a Berlin-based industrial designer, has spent a considerable amount of time pondering the connection between a kitchen’s objects and its users – with particular attention to how disabled and elderly people move within their kitchen spaces. Dirk’s preoccupation with this connection led him to work on some simple improvements that could make cooking simpler for every consumer, which resulted in ChopChop. Designed with safety, usability and health in mind, ChopChop is a modular kitchen that can be kept satisfyingly tidy, with ease. Its

global report

handsome wooden design is dappled with clever features, including a perforated backplate that enables handy kitchen utensils and plates to be hung at various adjustable heights, with an extendable hose in the sink for easy mobility. Built into the bench’s top is a grating device, which catches sliced ingredients in an attached drawer, while a module to the side of the bench can be tightened by a winding handle to keep vessels from sliding around. The legs of the compact kitchen are also adjustable, which means that those preparing food from a wheelchair, or suffering from back pain, can change the height of ChopChop to suit their requirements. Aside from its relaxed usability and smart functionality, Dirk’s design projects a modern, clean and inviting appearance with its light wood materials and minimalist form.

CHOPCHOP BERLIN, GERMANY

dirkbiotto.com

map magazine is proud to be carbon neutral map magazine

T H E E A T I S S U E J U L Y 1 4 11

global report

design

A WORLD WHERE NOTHING IS QUITE AS IT SEEMS

Albert Einstein once mused, “The important thing is not to stop questioning. Curiosity has its own reason for existing”. And yet, even the most broad-minded, freethinking folk amongst us can eventually come to accept some things without question. Each day, many of us trust our own abilities to employ the functional objects around us – we use knives to cut food, lamps to cast light and seats to rest our bodies upon, often without second guessing any of these common exercises. But what if a stool had two legs, instead of three or four? And what if a broom’s bristles were longer than its handle? Suddenly, we would need to rethink the way we interact with the space around us, and query some of the more humdrum practices we observe on a daily basis. Lina-Marie Köppen’s furniture collection entitled Learn to Unlearn centres on humans’ relationships with the objects

LEARN TO UNLEARN AMSTERDAM, THE NETHERLANDS

linamariekoeppen.de

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map magazine supports modester and naboth

in their immediate environments. Behind the creator’s work is an awareness that society generates a demand for objects designed to complement human limitations.

And, perhaps, if everyday objects were reshaped and freed from predetermined functions, we could rediscover ourselves as we learn to cooperate with these objects. Learn to Unlearn aims to kindle new possibilities and uses for items, which are designed to bewilder and prompt original thought. What the designer calls her resulting ‘family of objects’ consists of bottomless containers, a two-legged stool, a weighted lamp with a hidden mechanism, a tall shelf reached only by interaction with the space, and a broom that encourages a different use of the body – alongside some objects that are even less defined, inviting users to dream up an entirely new purpose for them.

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village

rolemodels

HELEN JACOBS

psychic intuitive life coach/the little sage What is your profession? For the past five years I’ve

worked as a professional psychic – although that has now morphed into creative entrepreneur. I create products, courses, workshops and events teaching people how to connect with their intuition. What training or qualifications do you need to fill this role? My psychic skill is self-taught. Prior to starting The Little Sage, I worked in PR and have both a journalism and business degree, but I don’t believe you need qualifications for this role. What are the key skills and responsibilities of the role? My psychic and intuitive ability underpins the entire business and determines what products and services I create. How did you get involved in your profession? Reluctantly!

As a child I had many psychic experiences but dismissed them, going on to study two degrees then work in PR for seven years. Life had other plans and when I began experimenting with readings for fun, word spread and a business was born. Could you break in to the industry in other ways? I see myself as a creative entrepreneur first and foremost, so there’s lots of ways to go about this. I’m not sure anyone decides to pursue a career as a psychic – it kind of chooses you. What do you hope to achieve within your industry? To change the way people live. If everyone grew up knowing how powerful their intuition is and made all their decisions through this lens, the world would be a very different place. Are you in the industry for the long term? Absolutely. What advice would you give someone looking to emulate your success? Don’t. Find your own path – intuitively – and follow it. Your intuition knows exactly what you need, every step of the way. Did you always think you would be in this role? No! I thought I’d continue in PR. When I began listening to my intuition, I realised there was something else out there for me. At that point, I began to psychically see where my business and life would go – I’ve predicted all of it and have it all recorded in about 40-plus journals. What inspires you?

Anybody who is willing to take a risk, back themselves and follow their intuition. What are your words of wisdom?

Follow your intuition. It knows where you’re going.

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ADAM YARRINGTON

fermenter and CEO/peace, love & vegetables What is your profession? I run a health-food business, manufacturing fermented foods and beverages. What training or qualifications do you need to fill this role?

First off, you need a good knowledge of fermenting, health and what our relationship with bacteria is. What are the key skills and responsibilities of the role? Thinking on my feet, being a leader and inspiring people to be passionate in their jobs. Lately, I’ve been practising the skill of letting go – people love being set free on a project. How did you get involved in your profession? I met the woman of my dreams and she was making sauerkraut for a few friends.

She suggested this could make a good business and, after a quick thought, I realised the potential. The rest is history.

Could you break in to the industry in other ways? The more you know about health the better. There is always opportunity, but I wouldn’t see these opportunities if I didn’t know what I knew about the health-food industry.

What do you hope to achieve within your industry?

To keep on being a market leader in fermented foods, while setting standards for sustainability. I also want to push the boundaries of health foods to new levels, and inspire other companies to do the same. Are you in the industry for the long term? Yep! It’s a labour of love, this one.

We live, breathe and eat what we do. What advice would you give someone looking to emulate your success?

Set clearly defined goals and stay focused. It’s also important to remember your purpose, treat people kindly and always be open to ideas and genius. Did you always think you would be in this role? I always believed I was going to be part of something great, but the exact details were not clear. What would you love to do if you weren’t in this role? I’d be a rock star. I love music and performing, which I was doing before PL&V. To touch someone with music is a beautiful thing. What inspires you? Peace Love & Vegetables, baby.

My beautiful wife is a constant well of inspiration. Bringing health to the people and to our children is so important.

I feel inspired to help people on their health journey.

What are your words of wisdom? Be honest with people and yourself, remain positive and always see the bright side.

map magazine supports the david sheldrick wildlife trust

Follow your intuition.”

–– HELEN JACOBS

Be honest with people and yourself ...”

–– ADAM YARRINGTON

Free exhibition

Building modern Queensland 1945–75 a treasure trove of The eclectic and cool, the edgy and antique, the handcrafted and traditional. explore the bountiful wares of our local vendors, ranging from fashion and food to homewares, art and collectibles.

9 Jul – 12 Oct State Library of Queensland slq.qld.gov.au

NEW!

Stanley Street Plaza, South Bank FRI. 5 - 9 PM, Sat. 10 am - 9 pm & Sun. 9 am - 4 pm collectivemarkets.com.au /collectivemarketsouthbank

/collectivemarkets

Presented by State Library, the Queensland Government and The University of Queensland.

Supported by Australian Research Council’s Linkage Project funding scheme.

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neighbourhood

VILLAGE VOICES

JEMMA WALDEN URBAN FARMER LOST IN UTENSILS

lostinutensils.com.au ––

FAVOURITE ...

WORD Locavore. SOUND Jazz.

PLACE Japan. PASSION Growing food. THING KitchenAid mixer.

FOOD Slow food. SMELL Coffee.

TIME OF DAY Dawn. BOOK The Third Plate: Field Notes on the Future of Food by Dan Barber.

COMMUNAL // FEASTS slow food, coffee, jazz ...

Under the canopy of a starry night’s sky – by the soft glow of lightbulbs strung from the branches of a grand old tree – a group gathers around a long table. The Garden Dinner Society joins together foodies, farmers, growers and chefs in a community garden space, where delectable dishes are served up as part of an intimate dining experience. Some of Brisbane’s finest chefs prepare seasonal ingredients – sourced from local gardens, farms and small businesses – to create memorable feasts and inspire food-oriented conversation. @ fairfoodbrisbane.org

DEEPER // LOOK Journeying home on a delayed flight to Brisbane from Sydney on a particularly clear, sunny day, Tom Percy noticed the remarkable topography of Moreton Bay with fresh eyes. Through the window as the plane circled above the coastline, the industrial designer could see the way the bay’s winding waterways interconnected, trailing out to the ocean and nearby islands. At that moment, the idea for Deep Blue Maps was hatched and Tom began working on his beautifully intricate three-dimensional contour maps – which resulted in detailed and familiar works of art. @ deepbluemaps.com

breakfast, the dead sea, chocolate ...

SHARED // EXPERIENCES

JESSICA BROOKES CHOCOLATIER COUVERTURE & CO.

couvertureandco.com.au ––

FAVOURITE ...

WORD Crumpet. PLACE The Dead Sea, Jordan. PASSION Chocolate and Game of Thrones. THING My grandma’s bread knife. FOOD Anything shared around a table.

SMELL The Muttrah Souq in Muscat.

TIME OF DAY Breakfast. BOOK Little Women by Louisa May Alcott.

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VIBRANT // MERRIMENT As the middle of the year approaches, the ears of Brisbane residents are pricked up in preparation for a special announcement – when the city’s grand celebration of arts reveals its upcoming program. Bringing together an awe-inspiring collection of gifted folk, Brisbane Festival will be presenting an exciting line-up of guests in The Spiegeltent – including Andy Bull and The Kite String Tangle. The festival will also bring the best theatrical, operatic and dance performances to town, which will include cabaret show Limbo by Strut & Fret and Philip Glass’s The Perfect American. @ brisbanefestival.com.au map magazine supports greenpeace

From an inner-city hilltop on a clear winter’s evening, you can pause to admire the lights of Brisbane’s urban landscape.

Inside The Loft at Spring Hill’s Hotel Urban Brisbane, those gathering to celebrate special occasions can gaze out at sparkling views, champagne in hand, and unwind in the relaxed setting. Beneath The Loft, in the capacious Gazebo Bar & Restaurant, guests and visitors can indulge in palatable shared menu selections at each meal of the day. Those lingering later can also enjoy fine drops of wine and beer, as well as tempting desserts. @ hotelurban.com.au

MUSEUM OF BRISBANE PRESENTS

risban

e

B

Every Sunday 6AM - 1PM

e rm ers Mark

Cnr of Creek & Wynnum Rds., Cannon Hill, Brisbane.

Enquiries www.brisbanefarmersmarket.com.au

4 JULY12 OCTOBER 2014 FREE ENTRY

Euan Macleod Moreton Island fishing figure, sunset (detail) 2013

Fa

t

Presented by The Founders of The

Experience the majesty of Moreton Island and the Bay through this exhibition of new works by Euan Macleod at Museum of Brisbane. museum partners

exhibition partner

museum supporters

media partners

email:brisfarmersmarket@bigpond.com

Contact: 0458 321 644

SOUTH BANK

Dine & Win

FLY A faraway FRIEND HOME It’s TIME to gather together with FRIENDS and FAMILY to SHARE the bountiful WINTER meals and hearty BANQUETS on offer at LITTLE STANLEY Street.

Pick up a copy of the Winter Companion and enjoy the diverse selection of share-meal packages on offer from Little Stanley’s 28 restaurants, cafes and bars, starting from $10 per person. *See website for full details

VISITSOUTHBANK.COM.AU

$2,000 valued at

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PHOTOGRAPHY BY OLIVIA RAE JAMES

COOL SITE://hatchery.co

AMERICAN // WARES The resurgence of the American-made movement has given birth to a wealth of handcrafted, artisanal wares. But we are so spoilt for choice that it can be hard to know where to begin your search for such items. A lovingly curated offering of some of the best American-made home goods, The Commons – run by friends Erin Connelly and Kerry Clark Speake – sources beautifully designed, quality goods ‘made by hand and heart’ that evoke a modern American design ethos. Among the brands stocked online are Jacob Bromwell, Brooklyn Slate Company, Fletcher’s Mill and Len Carella Ceramics. @ the-commons.us

DISCOVER: //snacksquarterly.com CLASSIC // CARDS Wintry nights in, long roadtrips, airport stopovers and camping trips are all often made better when a deck of playing cards is on hand. Your game of choice might be a serious game of Solitaire, an adrenaline-filled bout of Snap, or a strategic round of Go Fish, but, regardless, it will likely become all the more interesting when played with a deck of cards from Pocono Modern. Featuring illustrated mid-century-inspired graphics and whimsical characters such as a fox, racoon, bear and deer, this set of cards is intended to invoke the spirit of a bygone era. The set is the latest release from Pocono Modern, which also designs houses and custom furniture. @ poconomodern.com

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18 map magazine

T H E E AT I S S U E J U LY 1 4

stop global warming

Because you shouldn’t be stressed about making good coffee.

Coffee

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Italy’s best range of delicious ese coffee pods and easy to use ese coffee pod machines.

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village

pavement

PAVEMENT

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

“A less greedy

“A world where we

“A world with no war.”

plant more trees than we cut down.”

and materialistic world.”

“A world with less inequality.”

MEGAN LAWRENCE, 42

MICHAEL O’CONNOR, 18

SARAH DONNELLY, 27

VITTORIO GASPERINI, 51

DIGITAL PRODUCER LIVES: ASHBURY

KITCHEN HAND LIVES: WEST END

LAW STUDENT LIVES: GREENSLOPES

RADIOGRAPHER LIVES: WEST END

only a local would know … ?

only a local would know … ?

only a local would know … ?

Where to get the best coffee.

That West End is a great place to get a drink. There are so many places to choose from. what gourmet item

About the touch football and soccer in the park at night time. what

only a local would know … ? About BlackStar Coffee or Lifeplace, which is our church on Bailey Street. what

gourmet item has caught your eye recently? The duck noodles at

gourmet item has caught your eye recently? The pumpkin pie at Plenty.

Jackpot. I’m actually on my way to pick up some now. They’re really nice and possibly my favourite item on their menu. what is stimulating you at the moment? I would have to say exams. Unfortunately, that is all my brain has room for at the moment. what issue needs

My family and I went there the other day and it was really nice. what is

what gourmet item has caught your eye recently? Pork and chive

dumplings from Happy Little Dumplings. what is stimulating you at the moment? Films – I love seeing as many as I can. I’m about to see The Two Faces of January at Palace Centro. what issue needs immediate public attention? The situation in Iraq and that Australia should increase its refugee intake. It’s our moral obligation to help the people who are suffering, not send more troops. what are your spiritual beliefs? I believe in humanity and doing the right thing towards other people – we should care for each other. who is inspiring you and why? My photographer Stephen du Pont. I love what he brings out of his portrait work.

has caught your eye recently?

I would have to say the scallops at Augustine’s on George in the CBD. They are so good. what is stimulating you at the moment?

Definitely Game of Thrones. what issue needs immediate public attention? I think that cars need

stimulating you at the moment?

I am going to be changing jobs soon, so that has been keeping me quite busy. what issue needs immediate public attention? Definitely the roadwork in West End. It always seems to be happening. what are your spiritual beliefs? I believe in happiness. I think it is important because it is the fuel of your life.

to be more aware of cyclists on the road. what are your spiritual beliefs? I’m a vegetarian, so I guess my belief is that everything has a right to live and be treated with respect. who is inspiring you and why? I’m not sure I’m inspired by anyone. I think I am self-inspired – I just cruise along, doing my own thing.

I believe in honesty, integrity and loyalty. They are all really important to me in every aspect of my life. who is inspiring you and why? If I had to choose one person, I would probably have to say my housemate.

SHOP

SHOP

SHOP

New Farm

Myer

TEMT

Italy

EAT

EAT

EAT

EAT

Elephant Rock Cafe in Currumbin

BlackStar Coffee

Jackpot

Beach Burrito

DRINK

DRINK

DRINK

DRINK

A mojito anywhere

The Loft

Jade Buddha

Home

RELAX

RELAX

RELAX

RELAX

Anywhere with a water view

The Beach

Going to the movies

Home

immediate public attention?

The parking in Brisbane is pretty bad. what are your spiritual beliefs?

who is inspiring you and why?

My lovely wife is always inspiring me.

She is really good at filtering out all of the bad things in life and looking at them in a positive light.

WHERE DO YOU LIKE TO ... ?

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T H E E AT I S S U E J U LY 1 4

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success

local dreamer

kitchen entrepreneur

ANGELA HIRST While studying her PhD in architecture, Angela Hirst struggled to find inspiration. Fascinated by the relationship between food production and cities, she made her way from supervisor to supervisor, unable to connect with someone who understood her vision. In 2013, something clicked in Angela’s mind and she finally realised what she was looking for – a space where food entrepreneurs could connect with the community. Offering licensed commercial kitchens, storage facilities and a function space, Angela created Wandering Cooks, allowing ambitious foodies the opportunity and resources to turn their dreams into a reality.

On first meeting Angela, there is one thing that immediately draws you in – her infectious smile. It is the smile of someone who is completely comfortable in her surrounds, and in the warehouse space of Wandering Cooks, it is clear to see that Angela is at home. “Would you like to try some bread?” she offers, beaming. “It just came out of the oven, and it is one of the most delicious things I have ever eaten.”

Growing up in a family of doctors, there was one thing that Angela was sure of – she didn’t want to work in the medical profession. A self-confessed nerd throughout her schooling years, she graduated without an idea of what she wanted to do with her life, only knowing that it couldn’t be boring. Finally, she settled on architecture, which seemed the most reasonable choice that was semi-responsible, yet still allowed her to be creative. “For most of my twenties, that was how I made decisions – with no real strategy in mind, but with a creative passion driving me,” she laughs.

In her third year of architecture, Angela attended a sustainability conference where a permaculture teacher, Robyn Francis, was speaking. “I just thought, ‘What is this permaculture? It’s in cities, and it’s about food, which is my obsession, and it’s all about growing and gardening … I just need to do it!’” With inspiration in her stride, Angela went on to study permaculture with Robyn, which

22 map magazine T H E

E AT I S S U E J U LY 1 4

eventually lead to her completing a PhD in food ethics and eating.

Ready to immerse herself in the food world, Angela came across a school in Ireland, Ballymaloe Cookery School, which was run by Slow Food-enthusiast Darina Allen. “It’s the only place you can do any professional training on an organic farm that sources all of its own ingredients.

That was always a barrier for me – there were so many places I didn’t want to work at because they didn’t source ethically.”

Reminiscing about her time at the school, Angela describes it as a utopia. “I had gone to heaven. I could have lived there forever. I learnt how to bake bread and make preserves – fundamentals that I hadn’t picked up previously and are now some of the most valuable skills I have.”

Attending Ballymaloe also led Angela to make industry connections from all over Europe. “One of the women I met at the school started cheffing in Paris at Rose Bakery. They needed more people, so she asked me to come for an interview, and suddenly I had a job in Paris,” she says, beaming. “It was an ideal job – not paywise, of course, but otherwise it was so beautiful. There were five female chefs, and we got to do pretty much whatever we wanted. Fresh produce would come in every day or so, and whatever we received would dictate what we made.”

After six months in Paris, Angela returned to Brisbane, where she met her partner, Matthew. She initially followed

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him to Berlin, but the two eventually moved back home for the arrival of their son. Overwhelmed by motherhood, Angela threw herself back into work, dabbling in blogging, reviewing and running her own cooking classes.

“I knew that I wanted to do my own thing, but I didn’t have a strategy. I think that was when it finally cracked for me – I was continually throwing myself into the technical work that I was passionate about, without having a long-term view of what needed to happen.”

Deciding that in order to create a business, she needed to understand business, she enlisted the help of a coach. “It was through this process that I realised there was a missing resource in the industry. Somewhere along the way, creating my own food business went on the backburner to this idea that was much more exciting to me – that I could create somewhere that people could start to find their dreams.” And from that, Wandering Cooks was born.

The South Brisbane incubator provides fledgling and mobile food businesses the resources needed to reach their customers, offering licensed commercial kitchens, storage facilities and venue-hire options. Wandering Cooks also offers a support network, including its Institute of Food Entrepreneurship – a collaboration with entrepreneurial-business coaching company Edgeware. Through intensive, workshop-based programs, the institute

INTERVIEW AND PHOTOGRAPHY BY CHRISANTHI DEMOS

––

You should always find ways to grow your passion ... ”

local dreamer

success

Ready, set ...

LUNCH

assists start-up entrepreneurs to develop the necessary business skills required to achieve their food dreams.

Since opening seven months ago, Wandering Cooks has supported a number of businesses, including coffee company Blackmarket Mittens, organic lunch-delivery service Yummbox and 31 Degrees Custom Chocolates. Stepping into Wandering Cooks’ carparkcum-urban garden, the mouthwatering scent of freshly baked bread wafts out of the kitchens, hinting that a budding baker is crafting their food dream inside. Out the front, The Lunch Box Kiosk allows local food businesses the opportunity to showcase their treats to hungry passersby. As the Brisbane food scene continues to evolve, so does Wandering Cooks, recently holding its first small-producers trade show and with regular market and food-truck events in the works.

Reflecting on what inspires her, Angela immediately thinks of her customers. “When people produce something of quality, I just want to jump all over it. And I feel like the luckiest person in the world to be here thinking

about them, finding ways to help them. I just can’t get enough of it.” Angela considers helping her customers connect to the community as one of her greatest successes. “I felt a bit funny about the word ‘community’ when I created the statement for the business: Kitchens and community for food entrepreneurs. I thought it was such a worn-out word, and I didn’t entirely want to use it, but at the same time it really did resonate with what I was trying to do. I wanted it to feel like a place that was more than just mine, and where other people felt at home, a place that fostered an energy that everyone could feed off.

And that has worked more quickly than I thought it would.”

When it comes to finding peace in her busy schedule, Angela turns to her garden.

“I am so inspired by what is possible when you plant a seed.

You have to create the right conditions, but then so much more than what you’ve put into it comes out. I am so proud of Wandering Cooks, and of all the people who make it what it is, because everything that we do is driven by passion.

You should always find ways to grow your passion.”

map magazine

T H E E AT I S S U E J U LY 1 4

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24 map magazine

T H E E AT I S S U E J U LY 1 4

check out the latest news at theweekendedition.com.au

Brisbane’s favourite Bookshop has a new home

Come and see us at our new location 133 Mary St Brisbane (Corner of Edward and Mary St) ph. 3221 1368 | foliobooks.com.au

raw

fashion

JOSEPH FABBRO, 30

GINA BRETT, 46

TOM VERGOTIS, 26

What do you do? I’m a business analyst. What are you wearing today? I’m wearing a shirt from

What do you do? I’m a graphic designer. What are you wearing today? A Caroline Morgan

What do you do? I currently work in media. What are you wearing today? I’m wearing a Roger David

Peter Werth and a pair of Jack London pants.

sweater, Postie jeans and a Catherine Manwell bag.

jacket, some Cotton On chinos and a Connor shirt.

Describe your style Both casual and businesslike. Where is your favourite place? I’d have to say Paris. What is the best advice you have ever received? Have faith in your own decisions. Who is your rolemodel? My dad is my rolemodel, simply

Describe your style Lazy designer. Where is your favourite place? The National Gallery of Victoria.

I love art and tea. What is the best advice you have ever received? Do your own thing. Who is your rolemodel? The women of the Suffragette

Describe your style Corporate casual – most of the time. Where is your favourite place? Northern Italy. What is the best advice you have ever received? Be good to your mum. Who is your rolemodel? My dad – because he really is just

because he is the most honest person I know.

movement – they paved the way for women today.

a true blue, good bloke.

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T H E E A T I S S U E J U L Y 1 4 25

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cloth

GLOBAL DREAMER

CAM YOUNG

DIRECTOR/DESIGNER, AUSTRALIA FARE WELL CO

fare-well-co.com –– Crafting its garments from 100% organic cotton, Fare Well Co donates all profits to the charities Room to Read and Save the Tasmanian Devil Appeal. age 29 years young. born Manly, 1984, 6:00 am. gets you out of bed in the morning Ocean, sunshine,

exercise and a curiosity about the world and my place in it. something you discovered this month The statement ‘life is short’ is wrong.

It’s just that after all the time we spend working jobs we don’t like, fighting, worrying and stressing, we don’t actually leave ourselves much time to really live. Life is long if you spend your time right. last thing that made you smile The above statement, because I sound like a wanker and if you know the secret to spending time right, please let me know. idea of complete happiness Happiness is a by-product of doing something meaningful, engaging and challenging and doing it with total absorption. Happiness for me is feeling ‘alive’. scares you Getting to the end of life (at whatever stage that may be) and thinking: Why didn’t I do it another way? (I’m trying my best to minimise of chances of thinking that.) biggest inspiration The people who jump into the storm of life and live. Much better than staying safely on the shore and just existing. words of wisdom Don’t do the done thing, be good to people and don’t let the bastards get you down.

DIGNIFIED // FASHION The problem with some charities is that they create a handout mindset in the communities that they are trying to help.

A more effective means of helping such communities is to equip them with the skills to create a sustainable long-term business for themselves. With each of its products – such as handwoven blankets and scarves, and leather bracelets and wallets – fashionABLE create sustainable business for people in developing parts of Africa so they needn’t rely on charity, providing them with the dignity that comes with helping themselves. @ livefashionable.com

NATURAL // TREASURES Allowing time to admire the beauty of the natural objects that surround us is something Belinda Evans makes a regular habit of doing, and her jewellery label Alchemy reflects her love of nature and resourceful creativity. Alongside inspiration gained from her mother and grandparents – who bestowed her with a ‘make-your-own’ mindset – her background in environmental sustainability education has led the foraging designer to create simple, handmade jewellery, often crafted from fallen and found objects. @ thealchemystore.bigcartel.com

FRENCH // FLAIR

WINTER // CARRIER Winter has its fair share of spectacular sunrises and sunsets, and sometimes it’s worth braving the chill outdoors to sit and revel in their beauty. The next time you head out to bask in the sun’s daily rituals, bring along the Leather Blanket Carrier from Red Clouds Collective. Sporting brass buckles and Herman Oak vegetable-tanned leather, and handcrafted in Portland, this nifty carrier comes with its own blanket and can be easily slung over your shoulder. The collective also crafts other beautiful leather goods, including tool rolls, change pouches and guitar straps. @ redcloudscollective.com 26 map magazine

T H E E AT I S S U E J U LY 1 4

be the change you want to see in the world

It’s true that no one has mastered the art of the scarf as well as French women, so it’s no surprise that a quartet of French lasses are behind the special-edition scarves from ToutvaBien. Using graphic design inspired by patterns from vegetation and branches in nature, the four designers – Cécile Cazanova, Delo, Hélène Derighetti and Amélie Ducommun – created original compositions for the collection of scarves, made from 100% silk.

The brand’s website also features a nifty illustrated how-to for tying your scarf with Gallic flair. @ toutvabien-design.com

FORMER STUDENT STEPH CLUBB WORKS AS A JUNIOR GRAPHIC DESIGNER AT AHOY

I finally love what I do!

Stuck in a job she hated, Steph knew it was time for a change.

Just two weeks after graduating from Shillington College of graphic design, she’d landed the job of her dreams.

“I’ve always been creative, but I got stuck in a job that was only ever meant to be temporary. When I realised I was getting deeper into a career I loathed I knew it was time for a change. I wanted to pursue my real aspirations as a graphic designer.

I’m lucky to work in an office which is fun and is different everyday. I love what I do and I have Shillington to thank for helping me to get to where I am now. Seven months ago I barely knew how to use a Mac, so that’s really saying something!”

YOUR CREATIVE CAREER COULD BE JUST 3 MONTHS AWAY! READ MORE OF STEPH’S STORY ON OUR WEBSITE. SHILLINGTONCOLLEGE.COM.AU College of graphic design shillingtoncollege.com.au F shillington.fb T @shillington_ BRISBANE • SYDNEY • MELBOURNE LONDON • MANCHESTER • NEW YORK

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GENTLE //

GLOBAL DREAMER

It may seem counter-intuitive to wash your face with powder, but by combining a teaspoon of Mokosh Face Cleansing Powder with a little bit of water to make a paste, you can create a nourishing cleanser. Organic oatmeal, neem powder, coconut powder, rose petals, green clay, tulsi leaf, wheatgrass powder and lemon peel powder unite to gently purify your skin.

# O2

ERIC BANDHOLZ FOUNDER, USA BEARDBRAND

beardbrand.com –– In a bid to unite beardsmen, and build a beard-loving community the world over, Eric Bandholz created Beardbrand and its suite of facialhair grooming products.

# O1

age 32. born South Carolina, USA. thing that made the world sit up and take notice of you When

# O8

I decided to grow my beard out, yet remain in the professional world.

01 Nourish Double Cream by Perfect Potion

from perfectpotion.com.au

describe yourself in ten words

02 Face Cleansing Powder by Mokosh

from mokosh.com.au

Passionate business man determined to experience and change the world.

03 Shaving Brush and Cup by Iris Hantverk

from irishantverk.se

something you discovered this month If you shoot Jameson whisky, it’s quite smooth. idea of complete happiness Travelling the world,

meeting new people, and defining my own life. makes you different The better question is what makes me like others? I enjoy beer. In all other ways I’m different. scares you Settling down and living an ordinary life. worth fighting for I’m a non-violent guy at heart – I’d much rather find alternatives than fight. world needs to change If more individuals never settled and always strived to improve, then we would see a lot greater positive change at a faster rate. most beautiful thing you’ve ever seen The day that I found beauty in

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from sheaterraorganics.com 08 Lavender Candle by LITE+CYCLE

from liteandcycle.com

GOOD //

A beautiful candle flickering by your side is a simple pleasure in life, and one to be savoured. Created by artist and packaging designer Kristi Head, the vessel-free pillar candles from LITE+CYCLE integrate renewable biodegradable materials with plant-only ingredients, and are scented with 100% pure essential oils such as lavender.

# O3

# O4

dandelions was a very impactful day.

Beauty surrounds us in all walks of life in different forms. words of wisdom You are the only person who spends 100% of the time with yourself. Don’t let others dictate what is in your own best interest – that’s for you to decide.

# O7

FRESH // To make house # O5

# O6

28 map magazine

T H E E AT I S S U E J U LY 1 4

map magazine is proud to be carbon neutral

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success

national dreamer

globe-trotting chef

ROSS LUSTED To gain perspective on something, sometimes you need to step away from it. After forging a successful career in Australia under the enviable tutelage of David Thompson and Neil Perry, Ross Lusted decided that he wanted to be more than just a protege. So he set aside his apron and spent the next decade studying the intricacies of different cultures and their cuisines, from Croatia, Montenegro and Japan, to Singapore, Mexico and the Amazon. Since returning to Australia and opening his own restaurant, The Bridge Room, with wife Sunny in 2011, Ross has become one of the country’s most celebrated and awarded chefs – and this time it’s because of his own distinct culinary vision.

I’m originally from South Africa … but I moved to Australia when I was ten.

We spent a lot of time on a farm in South Africa when I was a kid, but I most remember things like the smell of sugar cane and going fishing on the beach.

My dad had a nuts-and-bolts business … and a lot of the guys who worked for him as machinists were Cape Malays, so there was always Malay food around. It’s not like it made me have an epiphany that I was going to become a chef, but later on in life when I looked back to where my influences came from, things like cooking on charcoal, lamb on the spit and the spices and flavours of that time really come to mind. And when I started cooking Thai food with David Thompson, I remembered the smells from when I was a kid – the coriander in South Africa is Malaysian coriander, which is different to the Indian coriander that most people cook with, and it’s very distinct.

I had a very successful cooking career in Australia … but in 2000 I realised I wanted to do more than just visit places overseas – I wanted to live in them.

Having cooked Thai food with someone like David, I got to work with the master, but I felt like I was only scratching the surface. I needed a point of reference.

I had the recipes and the understanding of the layers of flavour, but I wanted to taste the real thing myself and I wanted to know how Thai people lived and how

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T H E E AT I S S U E J U LY 1 4

they cooked. If I’d opened a restaurant in Australia then, I’d be known as the chef who worked with David Thompson or Neil Perry – it’s very hard when you work for successful chefs to really formulate your own ideas and to have your own identity, because you’re always being compared.

So I decided to take a couple of years off and go to live in Asia.

I thought I knew a lot about Asian food … but I only knew a lot about Thai food. When I would sit with Cantonese chefs who I worked with in Singapore and watch their processes, I realised that there was a world we didn’t even know about in Australia. The Asian palate is so different from ours – it’s very conditioned. With Western food, there aren’t that many highs and lows in terms of acidity, texture, heat and flavour, whereas in Asia it’s extreme.

I just became addicted to discovering it all – and I was learning more by being out of Australia and travelling.

I’d worked for the chairman of Aman Resorts … Adrian Zecha, many years ago in Brisbane when I helped open Ziggy’s.

We kept in touch over the years and he invited my wife and I to stay at one of his resorts in Bali. When we got there, he asked if we wanted to manage the hotel and so we ended up spending the next few years travelling the world living in remote destinations and developing new Aman hotels. I opened 15 of them and I think I worked on 25 in total. The more

map magazine supports modester and naboth

we moved, the more we travelled and I really learned to look at food differently.

Having lived in so many different countries … during the past 12 years – and I didn’t cook during that period – I started to formulate ideas about my own identity and what I’d learnt in my travels. I felt like I was learning more by not cooking and basically seeing a crosssection of how the world eats. It was at that point that I thought maybe it was time to open another restaurant, and we decided to go back home to Australia to do it. I liked the idea of being so closely linked with the growers and fisherman like you can be in Sydney.

There was a site on Bridge Street that I’d been trying to get on and off for ten years, and had always dreamed of having. Whenever I came back to Sydney, I’d go to talk to the guy to see if he wanted to sell but never had any luck.

Eventually he just got sick of me and decided to sell it to me!

I think I’d become more of a customer than a cook … People like Neil Perry really taught me how to be a restaurateur.

There are chefs and then there are restaurateurs, and, for me, spending time away from the kitchen makes you look past the kitchen door, so to speak.

You actually become a customer and you think about things like whether a chair is uncomfortable or the wrong height, or that the toilets aren’t great, or why a restaurant doesn’t take reservations.

INTERVIEW BY MIKKI BRAMMER

––

You’re the one who has to craft your way in life ... ”

national dreamer

You become more aware of the other side of it. I know the cooking side more than ever, but the restaurant side is the experience, and that’s part of the whole package. So my time away gave me more attention to detail in understanding what people are looking for.

Success is … in the moment.

The fact that we’re still in business makes us successful, I think. And to be awarded by your peers in Sydney is a fantastic thing, but the truth is you get the award and the next day you continue and you’re back at work. The one thing I would say about success is that it’s measured on so many different levels and I could say that I’m nowhere near as successful as other chefs because they have their own TV shows. But I think that, ultimately, success is what you perceive it to be.

I have a whole other life … outside the restaurant. I studied sculpture and so I’m a sculptor and I also paint, and design ceramics.

If I’m not doing those things, I find that my cooking becomes a bit frustrating. I try to spend a lot of time with people outside my industry – creative people who do very different things that I find really inspiring.

success

It’s so hard to get people into this industry … Everything the youth have available to them today is phenomenal – all the information online and libraries full of books. But then there’s also the pressure for them to succeed and stand out from a crowd, which is quite difficult.

There’ll be young chefs who come in and understand that it’s really hard work. But a lot of them think that it’s really like MasterChef and you get in the kitchen and it’s all happy days.

But restaurants aren’t like that.

Training is really critical. There are many distractions for young people today and what I would like to do is take young talent and really nurture it, like they do in America.

My advice to young chefs is … to read. There’s so much you can learn on the internet, but get your head in the theory books and really educate yourself and understand why things do and don’t work. It’s like being an artist – how do you paint a picture that’s original? You’ve just got to paint a lot of pictures until something happens, and it’s very much the same with cooking.

You’re the one who has to craft your way in life.

map magazine

T H E E AT I S S U E J U LY 1 4

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design

space

SPACE

WHAT WE FOUND OUT – – THERE IS A SNEAKY SIDE ENTRANCE DIRECTLY INTO ORGANICS AT MARCIA’S VIA BEESLEY STREET. A FORMER RAAF COMBAT OFFICER IS BEHIND ALFRED STREET’S DUTCH COURAGE.

gourmet havens

MARCIA’S ON MONTAGUE

325 MONTAGUE ROAD, WEST END T. 3846 3988 marciasonmontague.com.au

From the street, the building that houses Marcia’s on Montague is hard to miss.

For those in the know, it has always been Marcia Evans’s institution, allowing her to share her love of dining, cooking and entertaining for 15 years. As you enter the enclave, a world of gifts and homewares provides a welcome transition from the bustling commercial streets, into a colourful collection of items from all over the globe. Vibrant caftans, nature-inspired gardening boots, cuddly children’s toys, inspiring books and tech gadgets are among the treasures to be found.

Beyond the entryway is a world of cookery, introduced by an in-store coffee shop, while two more warehouse spaces are stacked with kitchen essentials from

floor to ceiling. These spaces speak volumes as to what is possible in any kitchen, if you have the right equipment. Glance sideways and you’ll catch a glimpse of a new world peeking out from the back of the building – a new food adventure, Organics at Marcia’s. Marcia’s daughter Gabby, having recently returned from living in France, was inspired to expand the operation, opening the doors earlier this year. The morning sun dots the space, which is imbued with a country vibe and lovingly presents everything from glowing fresh produce, enticing bulk items and specialist pantry products, to giftware, skincare, beauty and baby products – a wonderful addition to complete Marcia’s offerings.

DUTCH COURAGE OFFICERS’ MESS

51 ALFRED STREET, FORTITUDE VALLEY T. 3852 4838 dutchcourage.com.au

A unique venue themed with discovery, adventure and boldness has popped up in the Alfred and Constance Streets neighbourhood. Dutch Courage Officers’ Mess, or DC for short, is inspired by the British colonial outposts of the late 19th century. Designed by local firm Indigo Jungle Interior Styling, the building’s modern facade contrasts the bar’s unique character. DC has a charm that takes revellers on a journey, entwined with surviving relics and remnants of wartime, as well as contemporary hessian drapery and modern furnishings. Elements of nature are also ready to pounce, with a leopard sneaking amongst the bar’s spirit bottles, colourful birdlife floating within the wallpaper and a resident wall32 map magazine

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mounted timber crocodile, whose name, Red Snapper, also appears on the cocktail list. With a mission to recruit gin lovers, the bar’s 240-plus offering of liqueurs and spirits is proudly on display. Gins inspired by the spice-trade routes are a feature and celebrate the history of the phrase ‘Dutch courage’ – the courage that results from indulgence in gin. The share-plate menu features old favourites with a twist, as well as some eye raisers – such as camel tenderloin – to tempt the adventurous. A welcome addition to Brisbane, Dutch Courage is a place that will transport people back to a time when explorers of new frontiers would face adventure and discovery with a sense of humour and playfulness.

map magazine supports the david sheldrick wildlife trust

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design

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01 Bird’s Nest Ceiling Lamp by Megumi Ito

from ito-megumi.com 02 Cloud Vases by marmoset found

from marmosetfound.com.au 03 Petite Night Table by Moe Design Lab

from moedesignlab.it

# O8

04 Mon Oncle by RS Barcelona

from rs-barcelona.com

CELESTIAL // To Native Americans, feathers symbolise

05 Birdhouse by Studio Lenneke Wispelwey

from lennekewispelwey.nl

many things, including trust, honour, wisdom, strength, power and freedom. To find a feather is akin to being chosen to receive a gift from a high official – and the offering should be displayed with pride. Have You Met Miss Jones’s china feathers are dipped in colourful glazes, and are easily hung on the walls of your home.

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06 Circle Base Dining Table

by Rough South Home

from roughsouthhome.com 07 Phalaenopsis by Pikaplant

from pikaplant.nl

GRILLED //

For those times when you’re visiting a friend who doesn’t have their own barbecue, or are planning a trip to the park or beach, take along the Mon Oncle by RS Barcelona. This stylish number might resemble a vintage briefcase, but in fact it’s a handy portable grill that will have you barbecuing snags with a degree of class you never thought possible.

08 Dipped Feathers by Have you Met Miss Jones

from haveyoumetmissjones.com.au 09 Pullman Bench by Rough South Home

from roughsouthhome.com

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SIMPLE //

Black thumb is an ailment that befalls many an urbanite who lacks any skill whatsoever to care for a living plant. The folks at Pikaplant have devised a cure-all for such people, with their no-maintenance blooming plants, which are hermetically sealed in glass jars. Since the plants thrive on the 100% humid, nutrient-packed air contained in each jar, all you need do is gaze at them lovingly once in a while. map magazine supports the david sheldrick wildlife trust map magazine

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DISCOVER MORE WITH A TWO FOR ONE SHARE PLATE DINING EXPERIENCE EVERY

THURSDAY AT SLING LOUNGE

SLING LOUNGE INVITES YOU TO INDULGE IN SHARING A FIESTA . SATISFY

TEMPTATION WITH YOUR CHOICE OF ANY TWO TAPAS FOR THE PRICE OF ONE.

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153 BOUNDARY ST, WEST END 4001 | SLINGLOUNGE.COM | 3255 3522

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LOCAL REPORT EMBRACE THE COOLER WEATHER BY GETTING OUT AND EXPERIENCING ALL THAT BRISBANE HAS TO OFFER. FROM FRESHLY ROASTED COFFEE TO CHIC WINTER FASHION, WE’VE GOT YOU COVERED THIS JULY.

LET YOUR TASTEBUDS TRAVEL TO FRANCE AT THE ROASTERY CAFE Renowned as the culinary capital of the world, France sustains a culture where food is seen as pure pleasure and people do not simply eat to live, but live to eat. Bringing this idea to Brisbane is The Roastery Cafe, which has welcomed the addition of a French-inspired lunch menu created by its new chef, Jordan Claravon.

Passionate about providing exceptional food and quality service, Jordan has with him an impressive wealth of knowledge and experience, having worked alongside the likes of renowned French chefs Manu Feildel (My Kitchen Rules) at L’etoile Restaurant and Bar in Sydney and Joel Robuchon at L’atelier de Joel Robuchon in Paris, a two-Michelin Star restaurant. Available during the week from 11:00 am, the new lunch menu will entice you with such items as a charcuterie board piled with saucisson, housemade pork rillettes and sobrassada; or seasoned beef meatballs stuffed with vintage cheddar, served on a toasted baguette with rocket and a tomato basil sauce. Vegetarians can also rejoice in the inclusion of such meals as bruschetta of mushrooms sauteed in thyme and topped with marinated Meredith Valley goats cheese,

or seasonal soup. For those choosing to escape the winter cool with a warm beverage instead, the bearded baristas at The Roastery Cafe are available to serve up a cup of freshly roasted, in-house Rouge Coffee. The team at Rouge Coffee sources the best quality green beans from such countries as Brazil, Colombia and Ethiopia. Countless hours are spent perfecting their roast profiles to ensure the individual flavour characteristics and aromas of each bean are accentuated, before carrying these through to your cup. Blends on offer include The Smooth Operator, a favourite amongst staff at the cafe, and The Underdog, their original blend developed over time, with patience. For more information on their new menu or coffee, you can visit The Roastery Cafe website below or simply ask one of the friendly staff in-store.

25 Glenelg Street, South Brisbane T. 1300 979 496 theroasterycafe.com.au

FORAGE AROUND THE BRISBANE FARMERS MARKET

LIVE YOUR GELATO EXPERIENCE AT LA MACELLERIA Experiencing the indulgent flavour of gelato can take your tastebuds on a journey to the heart of Italy. Relocating from Bologna, Italy, to the outskirts of Brisbane, La Macelleria has sustained its heritage to not only offer artisanal gelato created daily, but also an authentic experience. With an exposed ‘laboratorio del gelato’ (workshop area), passers-by are treated to an insider’s view of the gelato-making process, and for those craving a more hands-on experience, workshops are available to attend.

Flavours on offer are based on seasonal produce and include tantalising raw materials such as caramelised hazelnut.

Shop 10, 29 Florence Street, Teneriffe T. 0424 908 612 fb//macelleria.gelateria

Farmers markets are more than just a place to buy food – they’re where a sense of community is built and the story behind every piece of produce is shared. Restaurant Australia Ambassador Shane Stanley has provided Brisbane locals with this authentic paddock-to-plate experience through the creation of the Brisbane Farmers Market.

Every Sunday from 6:00 am to 12:00 pm, local producers and farmers have the opportunity to sell their produce directly to the public, allowing for locals to source such products as organic meat, fruits and vegetables, sustainably caught seafood, freshly baked bread, Kenilworth cheese, gourmet condiments and deli goods. Also on offer is live music, a jumping castle for kids and regular traders serving breakfast and lunchtime treats, such as warm crepes, sweet and savoury bagels, healthy raw-food smoothies and freshly brewed coffee. To celebrate Good Food Month, the market will hold a series of cooking demonstrations, lectures and food tastings across four Sundays (July 6,13, 20 and 27) from 9:00–11:00 am, each of which will focus on sustainable and ethical food culture, and showcase the talents of passionate producers, chefs and artisans. For more information on upcoming events, you can visit the Brisbane Farmers Market Facebook page.

Corner of Creek and Wynnum Roads, Cannon Hill T. 0458 321 644 brisbanefarmersmarket.com map magazine supports greenpeace map magazine

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QUICK UPDATE // Nostalgia Haus in West End is now serving up Chouquette pastries / The Little Black Dress Shop has opened in Brisbane Arcade

COZY UP IN THE ALLIANCE HOTEL’S NEW CHALET BAR Winter provides the perfect excuse to nestle into a warm blanket and relax to the sound of a fire as the flames crackle. Burrowed deep within the cellar of The Alliance Hotel is Brisbane’s first apres-ski bar, the Chalet Bar. Open Thursday to Saturday from 5:00 pm, it is the perfect place to escape the cold and unwind with your favourite winter tipple, such as a sweet schnapps or freshly poured cocktail. You can also treat yourself to the delectable food menu, including such items as warm arancini balls filled with cheese and served with aioli. Taking inspiration from an apres-ski lounge, the bar’s interior features lavish red walls with exposed brick, adorned with antique skis and ski-resort paraphernalia. The intimate candle-lit setting welcomes visitors with comfortable chesterfield lounges and a fireplace to settle next to in the corner.

Motivated by the winter season, The Alliance Hotel has also transformed the outside of the venue to replace the patriotic green and gold facade with a crisp shade of white. Hotel patrons can still expect a quintessential Queensland pub experience, however, with boutique beer and wine on offer, as well as the traditional schooner.

The Alliance Hotel also offers canapes and platters to cater for functions and events.

TALL SHORT ESPRESSO OPENS A NEW BAR The clinking of glasses and cheerful flow of conversation marks the perfect start to the weekend. With the recent addition of a bar, Tall Short Espresso has given locals an excuse to kick back with an espresso martini in the evenings from Friday to Sunday. Coffee enthusiasts are still able to enjoy a freshly roasted coffee and a complimentary gingerbread baby within regular trading hours, and those who are time poor can text ahead.

Shop 3, 244 Given Terrace, Paddington T. 0431 258 287 tallshort.com.au 36 map magazine

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SLIP INTO A CUSTOM-FITTED SUIT AT BLACK JACKET SUITING A well-tailored suit made from quality fabric is not simply a fashion piece, but an investment in itself. Having recently launched a French-inspired bespoke range, Savoir Faire, Black Jacket Suiting provides each customer with a personalised experience and high level of service in-store or via its mobile-suit-fitting option. The mobile service brings a member of the team to your home or workplace, with more than 1,000 fabrics to choose from, enabling you to design a custom-fitted suit based on your requirements. Choose from a wide range of suits off the rack, or opt for a bespoke design. Appointments can be booked by phone or online.

Corner of Leichhardt and Boundary Streets, Spring Hill T. 3839 0169 thealliancehotel.com.au

Shop 17, 77 Oxford Street, Bulimba T. 3399 7618 blackjacketsuiting.com.au

WRAP YOURSELF IN LUXURIOUS FABRICS FROM ALLA MODA

EXPERIENCE FLAVOURS OF THE MIDDLE EAST AND MOROCCO AT MECCA BAH

Brimming with diverse colours and textures, a fabric store can captivate your senses and fill your mind with inspiration. Celebrating its 30th anniversary, Alla Moda Fabric Collection invites you to take a sneak peek at the first arrivals of its exclusive 2014 spring/summer collection, showcasing some of the world’s most luxurious European fabrics. Sourced from such haute couture designers as Chanel and Valentino, fashion enthusiasts will be entranced by neon, citrus and fuchsia lace, as well as sequin-embroidered cotton from Switzerland. Also on offer is a selection of exquisite once-in-a-lifetime bridal fabrics.

As the spicy aroma of paprika flows from the meal placed in front of you, your anticipation reminds you why you return to your favourite restaurant. Celebrating ten years at the Emporium in July, Mecca Bah remains the quintessential dining destination for those wanting to take a culinary journey through the Middle East and Morocco. With the recent release of a new food menu and lunch specials, customers can expect to be enticed not only by traditional favourites, but also new flavoursome meals such as hummus topped with lamb, pinenuts and herbs, and Lebanese za’atar bread.

Shop 5, Emporium, Fortitude Valley T. 3257 7253 allamoda.com.au

Emporium, 1000 Ann Street, Fortitude Valley T. 3252 5299 meccabah.net

July Calendar: FLAMING OLIVE

Flaming Olive’s new winter menu launches July 1. flamingolive.com.au stop global warming

WORLD’S BIGGEST GARAGE SALE

COLOMBIAN INDEPENDENCE DAY STREET FESTIVAL

Our Lady of The Assumption from 6:00 am, on July 12.

July 20 at GPO Hotel. gpohotel.com.au

BACCHUS

A Venetian Night will be held on July 30 at 6:30 pm. bacchussouthbank.com.au

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Shillington College is taking enrolments for the September intake of its three-month graphic design course / addVintage is launching an online store

GAIN INSPIRATION FOR YOUR SPECIAL DAY AT THE 2014 BYRON BAY BRIDAL SHOWCASE PHOTOGRAPHY BY BYRON LOVES FAWN PHOTOGRAPHY

Those planning their wedding day will come to notice that it’s the finer details, such as the stillness of the setting, the scent of fresh flowers and the music that fills the air that make a day truly memorable. In the lush green surrounds of the Byron Bay hinterland, a charming old hall sits enclosed by ageing trees. The Ewingsdale Hall has seen its share of happy couples enter its doors, and on Saturday August 9 it will play host to a very special wedding event.

Aiming to help couples who are planning their wedding day, the 2014 Byron Bay Bridal Showcase will present a selection of vendors who are experienced in helping to create seamless and thoughtful events. In its charming setting, the event will run from 10:00 am to 4:00 pm, and showcase the best of wedding suppliers from Southeast Queensland and northern New South Wales. Hosted by Brisbane’s own Jennifer Gifford and The Bride’s Market, the showcase will excite couples with the quality work of passionate and diverse vendors – who will step away from an exhibition format and collaborate on four specially styled spaces. Each space will be decorated in four distinctive styles, which include Seaside Soiree, Country Fete, Great Romance and Glamorous Affair. The teams in each space will comprise an event

stylist or hire company, a florist, a stationer, a cake decorator or sweet buffet vendor and an event planner. Sponsored by WHITE Magazine, The Bride’s Market and Bright Yellow Design, the event will also include such vendors as photographers, caterers, musicians and wedding gown designers. Those who are unable to attend the showcase can still find inspiration for their big day at The Bride’s Market, which opens its doors in the antique precinct of Wooloongabba from Wednesday to Sunday.

At the market, visitors have the opportunity to view the work of talented vendors in a relaxed, informative and creative space on a regular basis. Tickets to the 2014 Byron Bay Bridal Showcase can be purchased via the website, and earlybird tickets are available for $10 until Tuesday July 15.

27 Logan Road, Wooloongabba T. 3162 0105 byronbridal.com

THE GOLDEN PIG’S CAFE OPENS TO WEEKEND CROWDS

SAVOUR A FIVE-COURSE WINTER’S LUNCH ON JAMES STREET

With winter in full force, weekends have become the perfect time to indulge in comfort food and unwind with a freshly brewed coffee in hand. Helping locals achieve this is Newstead favourite The Golden Pig Food and Wine School Cafe. Open on weekends from 7:30 am to 2:00 pm from July 19, the cafe will provide food enthusiasts with more time to sample its signature dishes and impressive range of local craft beers and premium wines. Such note-worthy dishes include the roast duck, chilli jam and provolone toasted sandwich, or shashuka baked eggs with spinach and yoghurt.

Taking your place at James St Cooking School’s long table, you can savour the flavours of a five-course winter’s lunch accompanied by perfectly paired wines.

As part of Good Food Month, the school has joined with passionate gastronomist Leonie A. Ryder – author of Ginger in Australian Food and Medicine – to present a menu celebrating the distinctive flavour of ginger. And, each of the five delicious courses served will highlight the warming ingredient. Limited to 40 places, the lunch will be held on Saturday July 26 from 11:30 am to 3:00 pm – and tickets are available from the school’s website.

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

Mezzanine Level, 22 James Street, Fortitude Valley T. 3252 8850 jamesstcookingschool.com.au

KNITCH

BOUNCEINC

UNIQUE FRANCE

THE END

Winter-themed workshops are on offer all month. knitch.com.au

This month BOUNCEinc launches fitness classes. bounceinc.com.au

Nomiki Glynatsis Couture Jewellery now in store. uniquefrance.com.au

The West End venue launches winter drinks menu.

73vulture.com

A+ AFRICAN FASHION TO HOST FASHION SHOW To break into the fashion world, emerging designers require an opportunity to showcase their work, and A+ African Fashion provides them with just that. The Brisbane-based African fashion retailer will host the 2014 African Fashion Show at Light Space on July 12 from 6:00–9:00 pm, promoting such upcoming designers as Orla Dee, Bükkii, S. K. J and B Boriqua.

Purchase tickets via the Facebook page below.

30 Light Street, Fortitude Valley fb//AfricanContemporarydesigns

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success

southern gourmet

international dreamer

BETH KIRBY

“I am here, and it is now.” This is a phrase that Beth Kirby constantly repeats to herself. It’s the mantra of someone who has fought demons in many forms – addiction, mental illness, self-loathing – and learned that, by simply being present and finding the sacred in the mundane, she could channel a once unhealthy energy into positive creativity. Two years ago she began the blog Local Milk, as a way of sharing her culinary creations inspired by her Southern heritage. It soon evolved to include beautiful photography, elegant prose and a rare honesty that has since helped manifest the community she always longed for. Now also a sought-after food stylist and chef – including co-hosting the recent Nashville Kinfolk dinner – she is constantly fuelled by the opportunity to share her gift with others.

Spend a few moments talking with Beth Kirby and you’ll be instantly beguiled.

Her vibrant enthusiasm, lyrical turns of phrase and unyielding gratitude for life are all delivered with a slight Southern lilt, punctuated regularly with an endearing giggle. So when the sweet-natured 31-yearold reveals that, until three years ago, she lived most of her adult life virtually friendless, it’s hard to fathom. But it’s just one of many transformations that have occurred in Beth’s life since she returned to her home town of Chattanooga, Tennessee.

This month marks Beth’s third year of sobriety, following a destructive, rebellious journey throughout her twenties, fuelled by a comorbid tangle of alcoholism, addiction, bipolar disorder, OCD and ADHD. Two years ago, while trying to channel her energy into something positive, and conducive to her sobriety, she started her blog, Local Milk.

At first it was simply to document the recipes she was creating, but it quickly evolved, combining raw yet stunning photographs of her gourmet creations with expressive prose that wove tales of her at once tumultuous and joyous life.

Writing has always been entwined with Beth’s existence, and as a kid she kept a small folder of poetry as her constant companion. Since the only food tradition that existed in her family was eating regularly at chain restaurants, all her memories of cooking as a child were with her grandma. “She was never not cooking – even the day she died she had gotten up

38 map magazine

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and made banana bread that morning,” Beth recalls fondly. “Her kitchen was chaotic. It was messy, with flour everywhere – a very lived-in kitchen. I remember there was a black walnut tree in her backyard and we would sit out and crack walnuts. And at the farmers market she would haggle with the farmers over the price of corn and then we’d go home and shuck it. She made a very particular type of food – Southern food, like cornbread, fried okra and biscuits.

I took it for granted because it was just grandma food and it wasn’t until later that I became really enamoured with it. And it’s what I focus my culinary efforts on now.“ What it means to be Southern, Beth says, is open to interpretation. “To me it’s about brokenness. It’s the bad mixed with the good, the darkness and the backwardness, but also the richness – the literature, the food, the landscape, the history. It mirrors humanity in its beauty and brokenness all at the same time. I really identify with that redemptive brokenness.”

These days Local Milk is renowned for its striking photography that captures the delectable results of Beth’s epicurean toils, shot in rustic settings using natural light.

And yet she began the art reluctantly.

“I took up photography to share my food, but I quickly realised it didn’t matter how good my recipes were if my photos were crappy! I soon found that photography was its own thing for me, not just a means.

It became a passion in its own right and I discovered I had an aptitude for it.”

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The raw honesty that distinguishes Local Milk from most other food blogs wasn’t always part of Beth’s plan either, but she soon realised that, without it, she wouldn’t be true to herself. “Initially I decided to start a blog and really be myself. And then I second-guessed it, shut it down and started Local Milk with the thought of having a blog that my mum and friends could read. But I realised very quickly that there was no way to talk about my life without talking about those things.

I think it’s a disservice for someone like me to go through what I’ve gone through, and get where I am, and just pretend that I’ve always been that way or that it was really easy. I think that’s discouraging to other people – to know the truth is encouraging, so now it’s just part of it for me.”

Fittingly, the place where Beth truly finds beauty is in the perfection in imperfection.

“Perfection is the bane of my life,” she laughs. “I’m a perfectionist, and it makes me miserable, insane and it makes me procrastinate. So embracing the perfection in imperfection is my means to sanity, and I think that’s true for a lot of people. If you drop the ideal and start to see beauty in what’s already there, you’ll be happier and will develop new eyes for beauty where you might not have seen it before.”

Even when looking introspectively, Beth is learning to discover beauty in her own imperfections, saying that many of her weaknesses are also her strengths.

“I’m an addict. I tend to go overboard and

INTERVIEW BY MIKKI BRAMMER PHOTOGRAPHY BY SANDA VUCKOVIC PAGAIMO

––

If you live in the present moment, you will do away with a good 90% of your negative emotions ... ”

international dreamer

success

THE DANGER ENSEMBLE “Bold, infuriating, outrageous and utterly energised” The Australian

JUL THU 3 – SAT 12 CONTEMPORARY PERFORMANCE

TICKETS $35 – $20

A co-production between The Danger Ensemble and the Judith Wright Centre

I did that with my own dissolution.

But when I stopped, I put that same energy towards work and now I’m building relationships and cooking dinners, and it forces me to still live life. I’m intense about anything I do and I really have to watch myself to not take even positive things to an unhealthy extreme.”

That struggle is something she deals with on a daily basis. “I think the hardest thing I’ll ever have to overcome is addiction in some form. It’s like this morphing beast and its face changes. Coupled with the bipolar, it’s kind of like this wonderful stew of psychological, mercurial imbalance. So I always have to watch myself. And sometimes I let it happen and I fight every day to hang on, stay focused and keep going. For me, the ultimate challenge will be not getting exhausted and quitting.”

Many in Beth’s position would have given up, and even she isn’t quite sure why she hasn’t. “I think it’s just this inborn survival instinct.

And it’s also a desire to create for an audience and share it, not because I want affirmation or praise but because, for me, creation is an act of sharing. The people I meet, the relationships I make and things I create – they’re all fuel for me.”

The tightknit creative community

CONFESSIONS OF A CONTROL FREAK

she has cultivated in her life, particularly in Nashville, has largely evolved through her blog. “This is the first time I’ve ever had friends,” she admits. “I was a horrible person and nobody wanted to be my friend! But now I have all these amazing creative women in my life who inspire me constantly.”

Several exciting projects are in the works for Beth, including a book and a potential TV show. Alongside one of her best friends, artist Rebekka Seale, she will also visit Australia in September to conduct a series of two-day Slow Living workshops focused on a holistic approach to creating content using food, florals, photography and textiles. “The idea behind the workshops is that to create good content, you need to live it,” she explains.

That philosophy runs full circle to Beth’s commitment to living and treasuring each moment.

“Be here now,” she offers as wisdom. “Every bit of fear, anxiety and regret lives in two places, neither of which exist: the past and the future. If you live in the present moment, you will do away with a good 90% of your negative emotions. It’s about living moment to moment. That’s where I find peace, living one day at a time.”

map magazine

T H E E AT I S S U E J U LY 1 4

BELINDA RAISIN

A comedy cabaret for the over-committed.

JUL TUE 15 – THU 17 COMEDY/CABARET

TICKETS $27 – $22 A co-presentation between Belinda Raisin and the Judith Wright Centre

#FirstWorldWhiteGirls

JUDY HAINSWORTH AND KAITLIN OLIVER PARKER Just because you have food, water, shelter and a Mimco handbag doesn’t mean you don’t have problems.

JUL THU 24 – SAT 26 COMEDY/CABARET

TICKETS $24 – $19 Presented by Judith Wright Centre

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

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

by Arts Queensland

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Image: Dylan Evans Photography

CALIGULA

gourmet

pantry

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SALAD SERVERS OLLIE & LLOYD OLLIE-LLOYD.COM.AU

MUSTARD PICKLES FARMERS KITCHEN

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40 map magazine

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map celebrates 14 years of positive media

Cooking Classes 2014 Seafood Special

Restaurant - Functions - Weddings

10 September 2014

Summer Cooking 29 October 2014

It’s Christmas!

10 December 2014

399 Queen Street, Brisbane, QLD 4000 Australia P (07) 3365 8999 W www.customshouse.com.au Customs House is a cultural, educational and heritage facility of The University of Queensland.

Contact 07 3870 3433 for bookings! www.hillstonestlucia.com.au St Lucia Golf Links, St Lucia

place

gourmet

CHEVEUX DESIGN AND ESPRESSO //

KWAN BROTHERS //

PADDINGTON DELI & EPICERIE //

37A BANGALLA STREET AUCHENFLOWER T. 3376 1030

43 ALFRED STREET FORTITUDE VALLEY T. 3251 6588

SHOP 8–9, 169 LATROBE TERRACE PADDINGTON T. 3367 8819

Resting on a tree-lined street in Auchenflower is the handsome cottage that houses Cheveux Design and Espresso. The sun-drenched front is spotted with comfortable chairs, providing an airy setting where you can sink into a striped deck chair and imbibe a freshly brewed Allpress espresso. Early risers can gather at the large open window through which you can see the building’s recycled timber components. And while you’re grabbing a coffee, you can also pick up handmade sweets and jams.

Afterwards, make an appointment with sisters Nadine and Carla Thurgate to have your tresses cut, coloured and tamed inside the shop.

In a space where disco balls, lounges and dim violet lighting unite, Kwan Brothers straddles the line between restaurant and night club. Asian popculture-inspired trappings catch the eye, as you glance around the vibrantly adorned eatery and the scent of fresh ingredients sizzling on hotplates directs your attention to the kitchen. Placed in the former Kwan Wo Noodle Factory, the eccentric venue is open seven days. Heavily inspired by Asian street foods, the menu presents small plates, tasty mains, wok-tossed sides and enticing desserts, while its beverage selection mingles cocktails, shared concoctions, shots, beers and wines.

Settled amongst the boutiques of Paddington, a Parisian-style sanctuary brimming with epicurean goods awaits connoisseurs with gourmet tastes.

Freshly affixed gold lettering, spelling out ‘fine foods’ across the deli’s front window, hints to passersby that delicious treats linger beyond its doors. Paddington Deli & Epicerie’s provisions include olives, meats, oils, cheese and specialty dairy products, preserves and sauces, gluten-free treats and take-home meals. Decorated with antique ornaments, the deli’s red-brick cafe space offers browsers a welcoming spot to pull up a seat and enjoy a cup of coffee or tea.

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T H E E A T I S S U E J U L Y 1 4 41

gourmet

food

SEASONED // HEAT

EXOTIC // SPREAD

ELEGANT // BEER

The seasoning of food is something very personal.

A pinch of salt can be too much for some, while others prefer a generous sprinkling. Then there’s the issue of spice – one person’s mild is another’s extremely hot. The Chili Lab makes a variety of different salts that cater to those who like to stimulate their tastebuds with a touch of spice.

Among its offerings is the Piri Piri Chili Salt, Chipotle Chili Salt and Habanero Chili Salt – and for some culinary inspiration, The Chili Lab also shares tasty recipes on its website. @ thechililab.com

True nut-butter enthusiasts prefer to cut out the middle man when it comes to eating their favourite spread – no bread, just a spoon in one hand and the jar in the other. You’ll likely be inspired to do the same once you get a taste of Big Spoon Roasters’ collection of delectable nut butters.

For a more traditional variety, try the Peanut Almond (crafted with wildflower honey and sea salt). But if you’re feeling adventurous, savour a lick of the Chai Spice, Cocoa Nib or Almond Ginger. @ bigspoonroasters.com

Unless you’re one of those people who travel with a bottle opener attached to your keyring in case of emergency, sometimes it’s hard to locate one when you need it. Large enough that you won’t miss it, but sufficiently aesthetically pleasing to keep on display in your home, Stubby from German design studio kitschcanmakeyourich is a refreshing take on novelty bottle openers.

Made from fine oak, this svelte tool comes in two different varieties, longneck and bulb. @ kitschcanmakeyourich.de

TABLE // ADORNMENTS Some people consider a tablecloth to be rather old fashioned, even though it can add an element of elegance to your dinner setting. If that’s the case, an alternative is to incorporate that elegance through your dinnerware. The lovely ceramic items from Handmade Studio TN are forged by hand from organic materials. The pretty patterns that adorn its plates resemble burlap, lace and other material textures usually found in tablecloths. The studio also makes servingware such as cheese platters, as well as cheese markers and salt shakers. @ handmadestudiotn.com

TO MAKE PATTIES

HAMBURGER GOURMET

by David Japy, Elodie Rambaud and Victor Garnier. Published by Murdoch Books. Photography

by David Japy.

BEEF BURGERS WITH CHORIZO AND PAPRIKA

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T H E E AT I S S U E J U LY 1 4

Add the chorizo to the minced beef with the paprika. Set aside in the refrigerator for ten minutes.

Form four patties and season with sea salt.

RELISH

Saute the tomato and onion together in a frying pan with the paprika and olive oil for about 15 minutes.

INGREDIENTS COOKING THE PATTIES

4 homemade or bought buns 150 g chorizo, finely chopped 500 g beef, minced (ground) 1 teaspoon paprika a few pinches of sea salt 1 tomato, finely diced 1 onion, thinly sliced 1 pinch paprika 2–3 tablespoons olive oil a large handful of rocket

check out the latest news at theweekendedition.com.au

Cook the patties in a hot frying pan over high heat, three minutes per side for rare patties.

ASSEMBLY

Cut the buns in half horizontally and toast them for two minutes under the grill. Spread the cut side of the bun crowns with a small amount of relish. On the bun heels, spread half the remaining tomato– onion relish, the patties, the rest of the relish and the rocket. Finish with the crowns.

Escape to a winter warming culinary journey at Fortitude Valley’s newest, contemporary dining locale.

Indulge in the newly launched, winter menu with the signature Tender Suckling Pig, Selection of Olives from fire lit Green Olives to warmed Mixed Olives and the Milk Chocolate Golden Orb melted with Hot Chocolate fondue.

Shop 9, 100 McLachlan St, Fortitude Valley 4006 // ph. (07) 3216 1602 flamingolive.com.au // flamingoliverestaurantbar // FlamingOliveNF

arts

prelude

GLOBAL DREAMER

KHOA NGUYEN

DESIGN DIRECTOR, AUSTRALIA DESIGN POETS

designpoets.com.au –– Eternal optimist and founder of Design Poets Khoa Nguyen believes there is more to design than aesthetics and function, and more to life than money and careers. age 27. born Saigon, Vietnam. describe yourself in ten words

INAUGURAL // CINEMA The region of Scandinavia may have earned recognition for its storybook landscapes, distinguished design and wellknown pop music, but the films of its nations have been somewhat overlooked in Australia. With 21 films ranging from Ingmar Bergman’s timeless productions, to Dogme filmmaking and the progressive works filmed in recent years, the inaugural Scandinavian Film Festival is set to bring Scandinavian culture to Australian audiences at Palace Cinemas.

The festival will be in Brisbane from July 11–20. @ scandinavianfilmfestival.com

FLAVOURSOME // FUN

most beautiful thing you’ve ever seen The birth of my child – it was

magical! It’s like you automatically feel you’ve gained the ability to love more. tell me about passion Passion is the reason you should wake up in the morning – it’s the answer behind that question: Why are we here? worth fighting for Anything to do with love is worth fighting for – whether it’s family, friends or even ice-cream! Fight for it. biggest inspiration My parents are my biggest inspiration. If you ever get the chance to meet them, you’ll know why. scares you How much people value the dollar, instead of themselves. world you imagine A world where there is more emphasis on family rather than career. words of wisdom Be yourself, be happy and be grateful.

ARTWORK BY EAUN MACLEOD, IMAGE COURTESTY OF MUSEUM OF BRISBANE

Father, designer, teacher, happy, honest, tired, thankful, crazy, larrikin, humble. gets you out of bed in the morning The inability to switch my brain off. last thing that made you smile My daughter, calling me to say “wub you”. idea of complete happiness A Sunday afternoon picnic with my family, watching my daughter chase birds. the

Blessed with its warm climate, Queensland is known to produce a bountiful harvest of fresh produce. Regional Flavours aims to showcase the region’s best produce and, from July 19–20, more than 100 providores, chefs and industry experts will converge on South Bank. Market stalls, cooking demonstrations and kids activities will be set up, while Little Stanley Street’s Eat Fleet food trucks will keep festival goers busy. At River Quay, gourmet foods will be matched with wines, and The Hunting Club will share the flavours of South America. @ regionalflavours.com.au

LAYERED // LANDSCAPES

CULTURAL // AFFAIR Dreams of French escapades proffer a diverse range of images – from the architecture of Paris, to the seaside destination of Nice, to the charming township of Toulouse. But for many, the foods and wines of France are the leading thought.

From July 12–13, the flavours and flamboyance of French culture will be paraded about town during the Brisbane French Festival. Set by the river at South Bank, the annual festival will share the foods, wines and fashions of France with the people of Brisbane, and you can enjoy French cheeses at the bar and delicious drops at the Wine Pavilion. @ brisbanefrenchfestival.com.au 44 map magazine

T H E E AT I S S U E J U LY 1 4

be the change you want to see in the world

Daubing layered brushstrokes against his blank canvas, Euan Macleod evokes a distinct sense of connectedness to the place he recreates in paint, Moreton Island. Euan’s landscapes capture naturally occurring moments in time – a storm rolling in, sunlight dancing on water and the stillness of coastal bushlands.

The human forms present amid these scenes epitomise the vulnerability of people as they navigate vast lands and open waters. The Archibald Prizewinning artist’s works will be displayed on the walls of Museum of Brisbane until October 12. @ museumofbrisbane.com.au

gallery

GALLERY

arts

life is captured WHAT IS INSPIRING US THIS MONTH? – – “PAINTING IS THE SILENCE OF THOUGHT AND THE MUSIC OF SIGHT.” – ORHAN PAMUK

GREENSMITH

GALLERY ONE, ARTISAN

Green design is a practice aimed at providing sustainable solutions to consumerism and can be applied to all fields of design. A collaborative exhibition between Queensland- and San Franciscobased designers, Greensmith will showcase the best in green jewellery designs from

the two destinations, featuring wearable pieces fashioned from recycled and organic materials. Fortitude Valley’s artisan gallery has partnered with Jewellers & Metalsmiths Group Queensland and Metal Arts Guild San Francisco for the exhibition.

FROM JULY 4

SUMMERLAND JAN MURPHY GALLERY

People who have taken trips to any of Australia’s coastal destinations, including those not too far from Queensland’s capital, will discover some familiar and some not-so-familiar imagery within the paintings of Adam Lester’s Summerland collection. Drawing on his fervour for travel and nostalgia, Adam’s work captures the quintessence of summer, and is influenced by classic tales such as Moby Dick, as well as the coastalrock-inspired music of such bands as Pixies. The artist depicts coastal holidays through a vibrant palette that embraces the colours of the season and draws to mind the scent of salty air and stories of the sea.

The exhibition, set to feature at Jan Murphy Gallery, will also exhibit Adam’s new favoured painting technique, which involves his work being abraded to create a layered, textured finish.

FROM JULY 15 ABOVE: CAPTAIN AHAB, 2014, IMAGE COURTESY OF JAN MURPHY GALLERY. TOP RIGHT: GREENSMITH, IMAGE COURTESY OF ARTISAN. BOTTOM RIGHT: POPO, IMAGE COURTESY OF GALLERY OF MODERN ART.

HARVEST

GALLERY OF MODERN ART

When two of life’s greatest pleasures are brought together, the results are sure to be temptingly indulgent. Combining food with art in a visually appetising cultural celebration, Harvest is GOMA’s free winter exhibition that will encompass a wideranging assemblage of pieces. Spanning

from the detailed still lifes of the 17th century to the contemporary photography, video works and towering installations of more recent years, Harvest will also include talks, tours, cooking demonstrations and artist projects.

UNTIL SEPTEMBER 21

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T H E E A T I S S U E J U L Y 1 4 45

arts

mood BY MIKKI BRAMMER

MICHAELA ANNE

SMALL SUR

9BACH

YOSUKE YAMASHITA

EASE MY MIND

LABOR

TINCIAN

RESONANT MEMORIES

BY GEORGIA JUNE RECORDS, 2014

BY SMALL SUR, 2013

BY REAL WORLD RECORDS, 2014

BY VERVE RECORDS, 2000

While Brooklyn is known for many things, country music isn’t really one of them. A new scene of rootsy folk and Americana is percolating in the borough, however, and at its apex is young songstress Michaela Anne.

Growing up in a military family, Michaela had lived in 20 houses by the time she was 18, a peripatetic life soundtracked by the likes of Pasty Cline, Hank Williams and the Dixie Chicks. Now based in Brooklyn, the singer-songwriter has released her second album, Ease My Mind, which spins a lyrical story of the turbulent life of a young woman in America.

Bob Keal dipped his toe into many musical genres during his formative years, from his dad’s Robert Palmer tapes to the sounds of George Strait, Incubus, ska and Christian music. Initially picking up a guitar in his first year of university, Bob later began writing his own songs and formed the songwriting project (and subsequent EP) Small Sur, named for a memorable weekend spent with friends in Big Sur, where some of the songs of his first EP came into being.

Labor is Small Sur’s third album, filled with its signature slow, reflective, at times soul-searching, ballads.

In Welsh, the word tincian has several meanings, depending on which part of the country you’re in. A general translation is to ‘ring’, ‘resonate’ or ‘make a clear sound’, and is the name of the latest album from Welsh duo 9bach. Comprising Lisa Jen (vocals, harmonium and piano) and Martin Hoyland (guitars and percussion), 9bach’s sound is a hybrid of Welsh folk and contemporary influences, with the pair playing traditional Welsh instruments in non-traditional ways.

Each song is performed in their local dialect, and explores the culture and experience of living in Wales.

Despite first learning the violin as a child, Yosuke Yamashita gravitated to the piano and took to it so well that he began playing professionally as a teenager. Influenced by Bill Evans and free jazz, Yosuke has since become one of Japan’s most celebrated jazz artists, and has earned fame throughout the world for his unique style that incorporates traditional Japanese melodies into his playing.

His 2000 release, Resonant Memories, was one of his few solo efforts, featuring him unaccompanied on the piano – including a jazzy take on the classic ‘Greensleeves.’

arts

book BY ERIC LINDGREN

BOOKS SUPPLIED BY MARY RYAN’S BOOKSHOP, MILTON

THE DOODLE REVOLUTION

BYRON BAY: A FOOD JOURNEY THROUGH THE REGION

HIGHGROVE: A GARDEN CELEBRATED

SAME SAME BUT DIFFERENT

BY SUNNI BROWN

BY NELLY LE COMTE & REMY TANCRED

BY THE PRINCE OF WALES & BUNNY GUINNESS

BY POH

’Unlock the power to think differently’ – The Chief Doodler at Google, Ryan Germick, is proud of his job title. He joins such eminents as Einstein, Curie and Edison in his meandering creations of a wandering mind. Sunni sees the benefits of these exposures of the mind within.

Take a hint from this book: join the Infodoodle University and master your four big thinking styles. Then, move further to join in on a group infodoodle, and learn to analyse the secret meanings of other people’s doodles. Above all, be creative and share that creativity with your friends.

Forget the surf and the laid-back lifestyle, for here in Byron Bay is a region of enticement that indulges your pleasure. Tucked away in the outliers of the beaches is a host of small and large cafes, and restaurants catering for the seeker of fine foods.

Go south to Byron-at-Byron for pork shoulder, or try Hinterland’s Pat’s pulled pork at Bangalow. Or, head north for Pass Cafe’s lamb salad. With a map to guide you on your way, you will find an endless succession of eateries to distract you from the wonder of the waves.

That’s better than finger-lickin’ good!

A beautiful book, reflecting a beautiful garden. No, more than a garden – a work of art. Highgrove, the ‘seat’ of the Prince, reflects the style of the great garden planners of the past – think Lancelot Brown of the 17th century, regarded as an artist for his wonderfully landscaped plans for the upper class.

Working with an old house and its environmental peculiarities, 34 years ago Prince Charles devoted his down time to gardening. It has matured over time into the splendour that rivals those past endeavours: a revelation of the beauty of nature.

The language of flavour overcomes the differences in cultures. Poh’s philosophy is that food can have a great influence in helping different people find their common love.

Seven sections, with variety in each, reflect her same-same approach to cooking. We find chapters Small Bites, Beast, Fowl and Fish, Seafood, Carbs, Green Things, Sweet Things and Bibs & Bobs. The chapter Carbs features six recipes on rice alone.

More than 200 pages of recipes and their pictures, plus a glossary of Oriental foods with photos, make for an attractive book.

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T H E E AT I S S U E J U LY 1 4

map magazine is proud to be carbon neutral

Same day delivery to Brisbane *

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www.brisart.org

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He pretended he wasn’t lost 1, Yean Danser, 2013

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arts

live

arts maverick

KRIS STEWART Having worked in theatre from a very young age, Kris Stewart has encountered all sorts of personalities. But his favourites are those who find creativity in seemingly conventional and popular genres - those who can challenge the audience to see things from a completely different perspective. Since he took the helm of Brisbane Powerhouse last year, Kris has seen the works of a great many of these people grace the venue’s stages. And he hopes to see even more of this on a local scale in the years to come.

Where did you grow up?

I grew up and went to uni in Adelaide and left when I was 19 to go to study at the Western Australian Academy of Performing Arts. I did a post-graduate diploma in theatre directing when I was there, which was really fantastic. They were really good about giving me opportunities to direct and helping me navigate my way into the industry and meet people, so it was easy to go from there into work pretty much straight after.

Can you remember the first performance that had an impact on you?

I remember once watching a show in my early teens and seeing illusions and tricks done in front of me on stage. I was really engaged by that storytelling and also by trying to solve the puzzle of it.

Has directing always been your passion?

I think most directors start as something else. I sang a little bit when I was younger, but mostly acted, and growing up in Adelaide it was in roles like ‘boy holding a bucket in the background’. As I grew older, I realised that I didn’t enjoy it that much and I was lucky that I got opportunities in my mid-to-late teens to direct things, and it really suited my nature a lot more.

What’s been your greatest challenge?

I was very young in a lot of positions that I was doing, which was challenging in a lot of points in my career. Also, when I moved overseas, I pretty much sold up everything. I’d been overseas on a couple

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T H E E AT I S S U E J U LY 1 4

of little exchanges and fellowships and thought I would regret it if I didn’t at least try it. My wife and I were overseas for about seven years and there were a lot of times, especially in the first year in New York, when it was really tough.

I knew a few people but not many, which is hard when you’re trying to make your own opportunities happen. It was a real challenge to carve out my own place.

In New York pretty much everyone is from somewhere else and it’s very accepting of outsiders, but it’s also really competitive.

You realise that if it’s not you, there are 500 other people who will take the opportunity. It makes you become very realistic about what opportunities mean and what it means to make the most of things that come your way, and just how replaceable we all are.

What made you return to Australia?

I’d just finished up a job I’d done for five years and I was looking for a different challenge. I tried commercial producing for a while, and did a show on Broadway, and made a film. But basically I was sick of living above a Chinese restaurant and I just wanted a change! For want of a better phrase, I was burnt out and was looking for a chance to decompress, and a friend of mine was about to announce that he was going to do Wicked in Australia. He asked if I would come back to Australia and work on the show, and it was a really nice way to transition back to Australia and find my place back here.

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What attracted you to the artistic director role at Brisbane Powerhouse?

My wife and I came to Brisbane for the first time in ten years when we were visiting her father on the Sunshine Coast, and I realised how much the city had really changed.

There was a real positive energy about the place, and theatre and cultural activities really seemed like a part of the fabric of Brisbane. The Brisbane Powerhouse is one of the great, iconic buildings of the city and there’s a tremendous opportunity to be doing things there. It’s amazing what has grown there during the past ten years and the chance to be a part of that was something that I thought was a rare and exciting opportunity.

What are you looking forward to at Brisbane Powerhouse this year?

I deeply believe in a philosophy of ‘Now, Here, This.’ I want to be fiercely about contemporary culture and unapologetically focused on ‘made in Brisbane’.

Who inspires you?

I’ve always liked people who work in things that seem like popular genres and manage to create something exciting and different in them. It might be Stephen Sondheim working in musical theatre, or Craig Miller working in comics – I’m inspired by people who are subversive and different in things that are contemporary and popular.

What are your words of wisdom?

Someone once said to me that you should be very particular in criticism but very general in praise.

INTERVIEW BY MIKKI BRAMMER

––

I’m inspired by people who are subversive and different in things that are contemporary and popular ... ”

face

film

LILY SULLIVAN

MANISH DAYAL

RINKO KIKUCHI

DIRECTED BY RHYS GRAHAM

DIRECTED BY LASSE HALLSTRÖM

DIRECTED BY DAVID ZELLNER

In three short years, Lily Sullivan went from being a high-school student – at a school just south of Brisbane – to a professional actress starring alongside the likes of Toni Collette, Anthony LaPaglia and Liev Schreiber. With no formal training, Lily took on her first roles in Australian film Mental and television shows Rake and Camp (starring Rachel Griffiths). Yet, her acting education has come from working with some of the industry’s best performers and picking up tricks along the way. In Galore Lily plays Laura, a teenager living in Canberra’s outskirts. In the lead-up to the capital’s bushfires of 2003, Laura unknowingly becomes part of a love triangle when her boyfriend Danny and best friend Billie engage in a secret affair.

Even before appearing in such television shows as The Good Wife, and such films as The Sorcerer’s Apprentice, Manish Dayal’s face may have seemed familiar to many Americans. Having appeared on the screens of household televisions in national commercials for well-known burger and pizza eateries, Manish worked his way up to the big screen at a slow and steady pace. In his most recent role as Hassan Haji in The Hundred-Foot Journey – based on the novel by Richard C. Morais – Manish plays an Indian man who moves to France and opens a restaurant. When the owner of a Michelinstarred restaurant across the street, Madame Mallory (Helen Mirren), hears of the opening, she’s prepared to put up a fight.

Determined to win the role of Cheiko – a deaf, mute character plagued with emotional problems – in Alejandro González Iñárritu’s 2006 film Babel, Rinko Kikuchi enrolled in a sign-language course before taking part in a year-long audition process.

Her resolve paid off, and Rinko went on to become the first Japanese actress to be nominated for an Academy Award in 50 years. Born Yuriko Kikuchi in 1981, Rinko assumed a similarly challenging role as the unstable Naoko in 2010 film Norwegian Wood.

Continuing to play jaded women, Rinko’s role in Kumiko, the Treasure Hunter sees her character, a lonely Japanese woman, become convinced that a bag of money buried and lost in a fictional film (Fargo) is real, and endeavours to uncover it.

galore

the hundred-foot journey

kumiko, the treasure hunter

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T H E E A T I S S U E J U L Y 1 4 49

arts

ticket

MARLON & MELODY

BYRON BAY WRITERS FESTIVAL

LA BOHÈME

WUTHERING HEIGHTS

AT BLACK BEAR LODGE

AT NORTH BYRON BEACH RESORT

AT CONSERVATORIUM THEATRE

AT QPAC

When an award-winning artist, who has been described as an amalgamation of Elvis Presley and Roy Orbison, joins together with another artist whose tours have been selling out across the globe, you can expect to hear some particularly polished sounds coming from the pair’s live stage performances. Marlon Williams, of Christchurch, New Zealand, and Melody Pool, of Hunter Valley, will combine their musical powers this month in a single, intimate performance at Black Bear Lodge. blackbearlodge.com.au

It’s true that everyone has a story to tell, and with more than 130 writers, thinkers and creative people converging on Byron Bay, stories will be shared en masse at the Byron Bay Writers Festival. In its 18th year, the festival aims to challenge, connect and inspire with such speakers as Jeanette Winterson, Geoff Dyer and Susie Orbach. Bob Brown and Tim Flannery will speak about an environmental vision for Australia, while personalities such as Andrew Denton and Benjamin Law will take to the literary cabaret stage. byronbaywritersfestival.com.au

A romantic opera that begins its story on the eve of Christmas 1913 in snowy Paris, La bohème reveals the anarchic culture of the bohemians living on the cusp of historical events.

Set more than 100 years in the past, the opera portrays leading lady Mimi’s love affair with poet Rodolfo.

Director Craig Ilott, along with designer Penny Challen, has enlisted the skills of Guy Noble, who will conduct the Queensland Symphony Orchestra. The stage will also be occupied by some of Queensland’s brightest young singers. operaq.com.au

When Emily Brontë penned her classic novel Wuthering Heights, she probably never envisioned that her characters Cathy Earnshaw and the brooding Heathcliffe would be given new life in Kate Bush’s famed song by the same name, and again in a theatrical retelling. In QPAC’s Cremorne Theatre, shake & stir theatre co’s reimagining of the classic will present a powerful reworking of a mysterious boy’s adoption into a strange family’s home – depicting the jealousy and passionate bonds between the leading players. qpac.com.au

august 7

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T H E E AT I S S U E J U LY 1 4

august 1–3

from july 12

october 1–18

map magazine supports the david sheldrick wildlife trust

19 July - 31 August ARTISTS Vernon Ah Kee / Daniel Boyd / Michael Cook / Megan Cope / Erub Erwer Meta / Fiona Foley / Rosella Namok / Mavis Ngallametta / Laurie Nilsen / Napolean Oui / Ryan Presley / Brian Robinson / Ken Thaiday / Alick Tipoti / Ian Waldron / Judy Watson

CURATED BY Michael Aird and Virginia Rigney Gold Coast City Gallery / The Arts Centre Gold Coast / 135 Bundall Rd, Surfers Paradise / 07 5588 4000 / saltwatercountry.org Touring nationally and internationally 2014 – 2017

stimulator

arts

Actor

say hello to ...

CHRISTEN O’LEARY GLORIA FROM JULY 19, BILLE BROWN STUDIO

›I became a performer because ... I was young and completely ignorant as to

how difficult it would be! My mother was a speech and drama teacher and taught me right throughout my childhood. I also studied classical ballet for many years.

And, to be honest, these were the only areas in my life where I excelled. ›My creativity comes from ... For me, creativity is elusive and difficult to articulate eloquently. Yet, it feels connected to vulnerability and courage. Ironically, those things are closely linked for an actor. ›I ‘fuel’ my creativity by ... Reading, watching and listening. There are so many artists who humble and inspire me. So many human beings fill me with awe and wonder. I try to fill myself with other perspectives, to ignite my imagination and broaden my creative horizons. ›I love my job because ... Really, what’s not to love? There are so many jobs that are truly backbreaking, life threatening, psychologically or emotionally draining.

Sometimes when performing, I feel a true peace in the heart of who I am. ›Through my work, I would like to ... Create memorable theatrical experiences for audiences. I want audiences to marvel and wonder, be thrilled and excited, torn and heartbroken. I want to leave them feeling changed or feeling known. Really, that is success to me. When an audience member stops me with these reactions, I feel like I’ve done my job well.

›Favourite author: Paul Harding ›Director who inspires me: Sam Mendes ›Favourite actor: Meryl ... always Meryl ›Makes me laugh: Lee Mack ›Performer I love: Lucille Ball ›Artist I most admire: Robert Mapplethorpe

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T H E E A T I S S U E J U L Y 1 4 51

Be bold.

Not a lightweight.

A world class design education needn’t take forever…

College of graphic design shillingtoncollege.com.au F shillington.fb T @shillington_ BRISBANE • MELBOURNE • SYDNEY NEW YORK • LONDON • MANCHESTER

At Shillington it takes just 3 months full-time or 1 year part-time.

The Shillington Graphic Design Course is well planned, continually adapted to the times and taught by passionate industry professionals in an inspirational studio environment.

ENROL NOW AND BECOME A PART OF #THISCREATIVELIFE SHILLINGTONCOLLEGE.COM.AU

arts

stimulus MUSIC

BROADBEACH JAZZ FESTIVAL august 15–17 AT BROADBEACH

A music style known to have influenced many popular genres of today, jazz has maintained a loyal following of enthusiasts all over the world. In its many forms, jazz music will be celebrated at the Broadbeach Jazz Festival, where the sounds created by some of Australia’s most talented musicians will fill the seaside setting. A grouping of outdoor stages will be set up for the free shows, and artists will also be popping up in many of Broadbeach’s venues.

MORE ...

ART

›

MEGAN COPE

Discover artist Megan Cope’s unique connection to place at SGAR. JULY 10–26

AMERICAN BALLET THEATRE

DANCE from august 28 AT QPAC Tutus will be donned and toes will be pointed when a series of special concerts come to town. Coming to Australia for the very first time, the American Ballet Theatre will deliver its unique dance artistry via a troupe of its most brilliant and dedicated performers. Sharing two enthralling ballet experiences during its tour, the company will give Queenslanders the opportunity to see the striking routines, sets and costumes that the company is renowned for.

AT SPIRO GRACE ART ROOMS WELLBEING

›

YOGAFEST

Learn about mastering the ancient practice of yoga at an event where more

THEATRE

PALE BLUE DOT from july 19 AT ROUNDHOUSE THEATRE

A comedy that explores the possibility that earthlings are not alone in the universe, Pale Blue Dot approaches the topics of aliens, abductions and curious behaviours. When a sceptical insurance fraud investigator is called upon to look into the abduction of a schoolgirl named Storm, he finds his case is surrounded by conspiracy theories that suddenly don’t seem so farfetched. Kathryn Marquet’s play has been developed through La Boite’s Playwrights-in-Residence program.

than 90 yoga experts will come together.

JULY 12–13 AT OLD MUSEUM FASHION

›

TIME CHARITY FASHION SHOW

TALK

MEET POE BALLANTINE july 29 AT BRISBANE POWERHOUSE

On a day in 2006 not unlike any other in the town of Chadron on the High Plains of Nebraska, Poe Ballantine’s neighbour Steven Haataja disappeared. More than three months later, the missing maths professor was found dead nearby the campus where he taught. In conversation with Paul Barclay, Poe will discuss the intriguing and mysterious events that led him to write his true-crime memoir, Love and Terror on the Howling Plains of Nowhere.

Witness the creative talents of some of Brisbane’s most innovative emerging artists.

JULY 25 AT THE ZOO

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stimulus TRIBUTE

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THE WHITE ALBUM CONCERT july 13 AT QPAC

FESTIVAL

In the year that marks the 50th anniversary of The Beatles’ historic 1964 tour of Australia, four similarly shaggy-haired lads will perform songs from the British group’s well-known recording The White Album. Much-loved Australian showmen Josh Pyke, Chris Cheney, Phil Jamieson and Tim Rogers will come together – backed by a powerful 17-piece rock orchestra – to please crowds with such anthems as ‘Back in the USSR’ and ‘While My Guitar Gently Weeps’.

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SPLENDOUR IN THE GRASS

Join in on the fun of the famed arts and music festival’s 14th year.

JULY 25–27

GLORIA

AT NORTH BYRON

PLAY from july 19 AT BILLE BROWN STUDIO Music has long been used as a device for prompting memories. In Queensland Theatre Company’s production of Gloria, singing helps namesake character Gloria Clare (Christen O’Leary) to recall her memories, which are beginning to slip away following a stroke. Penned by playwright Elaine Acworth, Gloria tells the story of a woman who spent her youth escaping small-town Australia only to suffer health problems that bring her back to her birthplace.

PARKLANDS WRITING

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THE ART OF WAR

Learn how to write action-packed fight scenes, with Simon Higgons.

REUNION

MONTY PYTHON from august 6 AT DENDY CINEMAS PORTSIDE

JULY 26

Cited as key inspirations by many of today’s top comedians, the men of Monty Python have kept generations of audiences laughing. More than 40 years since they last performed together, John Cleese, Michael Palin, Eric Idle, Terry Gilliam and Terry Jones are reuniting for a final live performance in the UK this month. Dendy Cinemas Portside will screen the reunion Monty Python Live (Mostly), which will feature some of the cast’s most memorable skits.

AT QUEENSLAND WRITERS CENTRE MOVEMENT

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CHUNKY MOVE’S KEEP EVERYTHING

See a curious

COMEDY

#FIRSTWORLDWHITEGIRLS july 24–26 AT JUDITH WRIGHT CENTRE

At some point, we’ve all been guilty of complaining about something that, upon reflection, might be considered a pretty insignificant concern in the scheme of things. In a production that explores the small problems faced by white girls residing in developed nations, #FirstWorldWhiteGirls is a cabaret show that shines an unflatteringly bright spotlight on humanity. See Judy Hainsworth and Kaitlin Oliver Parker bring their not-so substantial problems to the stage.

fusion of dance and performance arts brought to the stage.

FROM JULY 31 AT BRISBANE POWERHOUSE

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modern French at The Barracks

FREE INFO NIGHTS! $35 Fixed-price menu Small plate + Light meal + Glass of wine

3367 1288 | www.thechelsea.com.au The Barracks, 61 Petrie Terrace Brisbane

SOUTH EAST ASIA > 17 JUL GREAT TREKS OF THE WORLD > 23 JUL CYCLING ROUTES OF THE WORLD > 24 JUL NEPAL > 31 JUL

REGISTER ONLINE:

07 3003 0954 • worldexpeditions.com

travel

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southern hideaway

ZERO GEORGE, CHARLESTON

Decked with Southern charm, endless greenery and the addictive scent of jasmine mingling with the spice of a coming thunderstorm, Zero George Street is a boutique hotel tucked away in the historic downtown of Charleston, South Carolina. Once you’ve unpacked your bags, wander the streets nearby to marvel at the magnificent gardens and elegantly restored architecture, or pull up a restaurant chair and tuck in to the city’s renowned Low Country cuisine. With a vibrant creative community spirit that pervades every corner, you’re bound to feel welcome here.

The streets of Charleston are somewhat curiously numbered. In addition to the usual whole numerals, certain buildings are also numbered in halves, and others, in the case of my hotel, at zero. In fact it is this numerical quirk from which the hotel takes its name: Zero George Street.

I settle back into a woven cane chair on the long verandah in front of my room, looking out onto the hotel’s courtyard.

This boutique retreat is housed in a cluster of five restored historic residential buildings, each retaining the patina of many years lived – one that can only be earned, and never fabricated. The height of the buildings coupled with the spring foliage in full bloom creates a feeling of sanctuary tucked away from the street. Though petite, Zero George hosts all manner of nooks for sitting and reading a book, or simply revelling in the sunshine – all of which I’m hoping to try.

Having flown in from a bleak, winterish day in New York, I’m grateful to feel the thick Charleston heat settling onto my skin. Herbaceous scents mingle with the humidity, the freshness of damp hedges fusing with the sweetness of jasmine in bloom. A different spice in the air signals that we are amidst the crescendo of intense heat and humidity that will later culminate in a glorious downpour.

I decide to make the most of the current sunshine and set off exploring Charleston’s historic downtown.

There’s a gentle sense of peace here, and a charming friendliness signalled by the

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nods and smiles offered freely by passersby.

The sounds of traffic are minimal, or at least unusual – the trot of horse-drawn carts and whir of spokes are equally prominent alongside the hum of car engines. Girls in elegant sun dresses glide by on vintage bicycles, making the task look anything but arduous despite the intense heat.

Throughout the day as I continue my wanderings, I begin to recognise familiar faces, which evokes a certain small-town feel despite Charleston being the second most populous city in South Carolina.

King Street, the city’s prominent shopping thoroughfare, retains a certain elegance in spite of the myriad chain stores at its hem. This rare feat is no doubt due to such brands being housed discreetly in historic buildings, and other more recent architecture that respectfully remains true to the city’s past. It’s also healthily balanced by a procession of independent boutiques, antique stores and galleries – all signs of the creative community that is currently percolating in Charleston.

In various conversations throughout the day, I gather that there are many newly minted Charlestonians who have abandoned their frenetic urban lives in other cities – New York, Los Angeles, Portland – to pursue their creative passion here, be it interior design, taxidermy, artisan homewares, or opening a dream culinary locale. The supportive energy amongst this creative coterie is disarmingly refreshing – and welcoming to everyone. Enamoured by

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the community spirit, I quietly file away in my mind the idea of Charleston as a future destination to call home.

As I explore the smaller streets that branch off King, I soon learn that adventurousness is a richly rewarded virtue in Charleston. Slender, ivy-clad laneways lead to tiny courtyards, silent save for the trickle of a fountain and the chirp of sparrows. Or to tiny boutiques squirrelled away from sight, but filled with treasures for those who dare to wander off the beaten path. Further down towards the waterfront, grand Italianate mansions stand tall, elegantly bordered by expansive verandahs lined with lazily circulating ceiling fans.

Peeks through slivers in fences reveal blooming gardens, some immaculately manicured, others delightfully wild – filled with adventurous vines and gnarled tree branches clad cosily in moss. It takes a great amount of personal restraint to stop myself from scaling the fences to gain a closer look at these lovely secret gardens.

Dusk begins to settle across the sky, and along the streets the flames of old-fashioned gas lamps flicker to life.

The redolent jasmine grows ever stronger, a reminder that summer will soon arrive.

As if given a silent cue, frogs begin to croak in call and response, with crickets chiming in arrhythmically soon after. And with a crack of thunder, the heavens open.

Visit www.mrandmrssmith.com for further information or contact the Mr & Mrs Smith travel team on 1300 89 66 27.

TEXT BY MIKKI BRAMMER

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Herbaceous scents mingle with the humidity, the freshness of damp hedges fusing with the sweetness of jasmine in bloom ... ”

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