Dialling up the care factor : Interior design after COVID-19

DIALLING UP THE CARE FACTOR

COVID-19 has changed the way interior design decisions are being made.

STORY: ANNA MCGUINNESS

Style guru Michelle Slot says the new approach to interior design in our post-pandemic world rethinks spaces to make way for health and wellbeing.

“Community and sustainability are really being pushed forward in the design world as we move away from the pandemic with a bigger appreciation for our mental wellbeing,” Michelle, from Mulberry Lane Property Styling, said.

Michelle has decades of experience designing and decorating private properties across north-east Victoria and the Goulburn Valley.

She said the ‘I need to buy that right now’ mindset had been replaced with a slower, more considered approach to buy items for longevity.

“This trend is important as it’s the forefront of rethinking purchases for your home.”

During COVID-19 lockdowns, homes were forced to become multi-functional spaces — gyms took over living rooms and kitchen tables became school and work desks.

Michelle said spaces seemed to be overlapping with working from home, as the return to offices had been slow for some workers.

“It’s important to create flexible zones with the ability to swap over from working nooks to living spaces,” she said.

“Zoom zones should be quiet with a generic backdrop that doesn’t show all of your private life to the world.”

When it comes to trending colours, Michelle said breakfast room green and incarnadine (a pinkish-red) brought an inspiring, cheerful vibe to the home.

“The hero colours presently are very punchy for those who need colour in their life.”

But, interior designers continue to use calming neutrals for a feeling of peace and safety coming out of the turbulence of the pandemic.

What’s in, what’s not

In: Lots of curves.

Out: ‘Teensy’ pendant lights. In: Large titanic pendants with a ‘wow factor.

Out: White and pristine, massmade with cold finishes like glass. In: Items with flaws and imperfections. Bespoke pieces create a more high-end look and hold meaning. Out: Fancy and mosaic tiles. In: Texture, travertine, country house herringbone wood floors in white oak or walnut.

Out: Big stitch blankets. In: Well-woven throws.

FROM ONLINE CLASS TO COOKBOOK

During the pandemic, many people found comfort in cooking. Whether it was trying to create the perfect sourdough bread or bake the moistest cake, or maybe just trying to improve skills, the kitchen was a safe haven.

STORY: THOM MONAGHAN. PHOTOGRAPHY: SARAH CRAVEN

When the COVID-19 lockdowns hit, Jady Roberts turned to cooking — enrolling in a six-month ‘nutrition in culinary practise’ course.

The online course, which was based out of London, taught the farmer from Strathbogie how to cook meals that were both delicious and nutritious.

Every second week, Jady was required to take a photo of her cooking and upload it online, but she also decided to create her own cookbook out of the photos and the recipes, with some of her classmates telling her she should get it published.

“Obviously I couldn’t publish it because they weren’t my recipes, so I decided to change them and improve them, so they were my own,” Jady said.

“Over the last few years, I’ve been experimenting and playing around with the recipes so I could come up with my own cookbook.”

Her cookbook, Nutritious & Delicious, is already a huge hit, reaching number one on the Amazon Best Sellers list.

However, Nutritious & Delicious is more than just a cookbook.

“I wanted to combine the nutrition side, with the cooking side,” Jady said.

“The book is fi lled with delicious recipes, but it is also fi lled with a lot of information on nutrition too.

“This book provides the reader with easyto-access information on the fundamentals of nutrition, carbohydrates, protein, fats, fi bre, vitamins and minerals, grains, herbs and spices, glycaemic index, planning ahead, portion control and pre and probiotics.”

Jady, who is now a qualifi ed culinary nutrition specialist, intends to teach classes at her Strathbogie home, teaching participants how to cook nutritionally.

“I want to start up cooking classes, so people can come to me, and I can show them how to prepare healthy meals.”

Nutritious & Delicious can be purchased at www.onthetableland.com. au for $39.95, as well as Collins Bookstore in Shepparton, Euroa Pharmacy and Avenel Pharmacy.

INGREDIENTS:

• 250g avocado • 150g dark chocolate • 60ml coconut oil • 60g pitted dates, chopped • ½ tsp salt • 3 eggs, whisked • ½ tsp baking powder • 80g almond meal • 1 tsp honey • Crushed pistachio nuts for garnish (optional)

METHOD:

DUCK BREAST WITH GINGER AND THYME SAUCE

1. Preheat oven to 170℃. Line a 20cm square baking tin with parchment paper. 2. Finely mash the avocado. 3. Place the chocolate and coconut oil into a heatproof bowl. Stand the bowl over a pan of gently simmering water to melt the chocolate, stirring occasionally. 4. Stir the mashed avocado into the chocolate. 5. Add the chopped dates and salt to this bowl.

Using a stick blender, pulse the chocolate mixture until smooth. 6. Add the eggs and baking powder, pulse again until smooth then add the almond meal and honey. Combine with a silicone spatula. 7. Transfer the mixture into the prepared tin and bake in the middle of the oven for 25 to 30 minutes. Insert a skewer into the brownies and if it comes out clean the brownies are ready. 8. Allow to cool in the tin and transfer to a wire rack to cool completely before cutting. 9. Top with crushed pistachio nuts. Serves 4

INGREDIENTS:

• 4 duck breasts • 2cm piece of fresh ginger, grated • 50g chopped mixed nuts • 2 tsp chopped thyme • 3 tbsp nut oil • 1 tbsp dark brown sugar • 3 tbsp orange juice • 3 tbsp marsala • 2 tbsp balsamic vinegar • 300ml chicken stock • 1 tsp chia seeds to thicken or 1 tbsp of arrowroot

METHOD:

1. Preheat oven to 180℃. Pat dry the duck breasts with paper towel. Score the duck skin with a sharp knife, being careful not to cut the fl esh. Season the duck with sea salt and black pepper. 2. Starting with a cold heavy pan, place the duck breasts skin side down over medium heat. Cook for 7 minutes.

Turn breasts over and sear the other side for 2 minutes. 3. Transfer the pan to the oven and roast for about 10 minutes for medium to well done, depending on the thickness of the breast. 4. Rest the duck for 10 minutes prior to serving. 5. Sauce: Heat the oil in a frying pan over a low to medium heat and add the grated fresh ginger, nuts, thyme and sugar. Cook for 1 minute, then add the orange juice, marsala, balsamic vinegar and stock and simmer for about 4 minutes. 6. Add the chia seeds or arrowroot mixed with 1 tablespoon of water and continue to simmer, stirring to thicken to a light syrupy consistency. 7. Serve the duck and sauce with red cabbage and bok choy.