Marshall White Open - Metro E54 by remagazines

O pen

P repare to sell in 2024

Now is the prime opportunity to prepare your home for a successful 2024 sale.

Begin by discovering your home’s true worth with an updated appraisal, revealing its current market value and providing valuable insights to maximise your sale’s potential.

Arrange a specialist appraisal with the Marshall White team today.

9822 9999 marshallwhite.com.au

34 Charnwood Road, St Kilda

Redefined Luxury

‘St Kilda House’ has a bold personality with exciting formal and informal spaces, including an integrated indoor pool. High-end finishes and vibrant colours create an enjoyable, versatile home for entertaining. Ideal for professionals or families seeking a unique, thought-provoking residence in a vibrant lifestyle setting.

Fraser Cahill, Marshall White Partner

‘St Kilda House,’ a striking Italianate Victorian mansion in the Charnwood Estate, exemplifies innovative style and period allure. This 1875 treasure, known for its ‘French Chateau’ pink and ivory exterior, has been expertly reimagined by the renowned SJB interior design firm.

The property spans two floors, a tower, and a historic guest cottage, merging period elegance with modern luxury. Grand living areas featuring marble fireplaces and tall leadlight windows create an atmosphere of timeless grace. A high-end kitchen opens into a family space with an enclosed outdoor area and indoor heated pool.

Upstairs, the main suite and additional bedrooms showcase high ceilings and bespoke details, complemented by luxurious bathrooms. The tower offers sweeping views, while the north-

facing grounds include ‘Charnwood Cottage,’ a renovated 1849 worker’s home.

Perched atop St Kilda Hill, this prestigious home is close to top-tier schools, popular dining areas, and Albert Park Lake. Modern features like secure parking, climate control, and advanced security ensure family comfort in this extraordinary residence. ■

For enquiries contact

Ben Manolitsas 0400 201 626

Fraser Cahill 0400 592 572

Melissa Baile 0499 322 389 VIEW LISTING

Introducing

First Light

Redefining Luxury Living in Melbourne

“First Light will

set a new benchmark

for

premium urban living

and we’re

incredibly proud to be part of such a visionary project. This development is about more than just luxury living –it’s about creating a lifestyle where every element has been crafted to improve the way residents live, relax and enjoy the best of Melbourne.”

Kierra Hagedorn, Marshall White Projects Director

In Melbourne’s coveted Domain Precinct, First Light will soon unveil a groundbreaking fusion of art and architecture, promising to redefine the concept of luxury living through its innovative design and unparalleled attention to detail. The avant-garde hotel and private residence development - a collaboration between John Hitchcox, designer Philippe Starck, interior architectural designer Léo Terrando, chef Scott Pickett and restaurateur Jason Lau - sets a new benchmark for upscale urban living in Australia. The project brings together an elite team including DCF Property, MILINSKI, Boffi kitchens, Space Furniture, Harrolds, Temple Spa, Anthology Studio, and Marshall White Projects.

First Light’s striking curved silhouette offers residents elegance and privacy - a haven of sophisticated design with world-class amenities, including a wellness sanctuary, gourmet dining experiences, and curated services that elevate everyday living to an art form. Each meticulously crafted space within First Light embodies the essence of luxury and refinement. The development is also distinguished by its commitment to sustainability, from energy-efficient systems to responsibly sourced materials, pioneering environmentally sustainable architecture in Melbourne's skyline.

Residents enjoy the luxury of five-star hotel services provided by Nu Hotel by Yoo, including 24/7 concierge, valet services, a world-class spa, personalised styling, custom-tailoring, and additional in-home experiences like personal shopping and private chef services.

With its prime location, First Light provides unrivalled access to Melbourne’s finest offerings, from the Royal Botanic Gardens, the charming boutiques and cafes of Domain Road, to being 100 metres from the new ANZAC Station. The nearby arts precinct, world-class restaurants, and sporting venues further enhance the appeal of this exceptional address.

Join a discerning community at First Light, a rare opportunity to embrace a peerless lifestyle of opulent urban living. ■

LEARN MORE

Fremantle

O ctopus

with

ajo

blanco, charred cos and Espelette pepper

Italian restaurant Enoteca Boccaccio shares one of their most popular dishes created by chef Andrew Beddoes - Fremantle octopus with ajo blanco, charred cos and Espelette pepper.

Enoteca Boccaccio Level 1, 1046 Burke Road, Balwyn

Method Ingredients

Octopus marinade

1 Fremantle octopus

18 leaves of baby cos

2 cloves garlic

3 sprigs thyme leaves

1tbsp Espelette pepper

150ml extra virgin olive oil

Pulse all ingredients, except for the octopus, in a food processor until smooth.

Brine

3l water

300g salt

Ajo blanco

300g old sourdough (chopped up)

400g blanched almonds

4 cloves garlic

100ml extra virgin olive oil

50ml sherry vinegar

In a food processor, blitz the sourdough, almonds, garlic and olive oil with 750ml water

Season with vinegar and salt to taste

Check the consistency to ensure it is sufficiently thick.

Serves 6

To prepare the brine, bring the salt and water to a boil in a heavy-bottomed pan.

Once boiled, whisk to dissolve all the salt and allow to cool.

Once cool, add the octopus and leave it to marinate for 2 hours.

After marination, remove the octopus from the brine and rinse under cold water.

Apply the marinade to the octopus and vacuum seal it tightly in a Cryovac bag.

Heat a large pan of water on the stove to 65°C and place the sealed octopus in the water.

Cook the octopus for 7 hours.

Once cooked, allow it to cool before removing it from the vacuum bag.

To serve

Rinse the octopus under cold water and cut the tentacles into 2-inch pieces.

BBQ the tentacles until well charred.

Add the cos leaves to the BBQ to lightly char them until they wilt.

In a large bowl, combine the octopus and cos, dressing them with extra virgin olive oil, lemon juice, and Espelette pepper.

Season with flake salt.

Spread the ajo blanco on a serving plate, arrange the octopus on and around it, and place the baby cos on top of the octopus. Sprinkle a little more flake salt to finish.

Wine pairing options

WHITE option 2022 Salvatore Molettieri Greco di Tufo DOCG

RED option 2021 D.M.L. Pinot Noir Mornington Peninsula

We would like to extend a welcome cocktail or bubbles to readers of Open magazine when they dine with us in the months of March and April. To take up this order, please quote “Marshall White OPEN Magazine” in the booking notes when making a reservation at Antara.

Bunch The Beautiful

More than a flower delivery service, The Beautiful Bunch is a social enterprise aimed at empowering refugee women. We explored this inspiring venture with Studio Director Riana Jayaraj.

Can you tell us about the origin of The Beautiful Bunch and the inspiration behind providing employment opportunities for women from refugee backgrounds?

The Beautiful Bunch was born during Melbourne’s lengthy lockdown in October 2020. Our CEO, Jane Marx, together with three amazing young women from refugee backgrounds, saw an opportunity to create something meaningful. The idea was to offer paid training opportunities to young women who often find themselves sidelined in the mainstream workforce. We believe in the power of employment as a tool for empowerment. It’s crucial for these young women to gain meaningful employment early on. They face considerable challenges entering the workforce, and we are dedicated to helping them secure jobs, gain financial independence, and chase their dreams.

Could you discuss the challenges these women face in the workforce and how The Beautiful Bunch’s supportive environment helps overcome them?

Many of the women we work with face a long and difficult journey securing employment in Australia. They’re dealing with a new language, unfamiliar culture, and often doing it without the support of family or friends. We provide a safe and nurturing space where they can grow and flourish. The Beautiful Bunch is all about creating a sense of community amongst these women, offering a supportive environment that caters to their unique needs and helps them overcome these challenges.

What significance does being the only Victorian not-forprofit focused on young women from refugee backgrounds hold for The Beautiful Bunch, and how does this influence your approach and initiatives?

We have designed our program around ensuring that the obstacles that exist to entering the mainstream workforce. Our approach prioritises accessibility: no prior work experience or high English proficiency is required, and childcare or limited availability are not seen as barriers. Our focus is on meeting their needs while running a busy floristry business.

In your six-month training program, what key skills do you focus on teaching, and how do you believe these skills prepare your trainees for future success?

Over six months, we focus on teaching them everything from botanical knowledge and the basics of floristry to digital skills and financial literacy. We also place a strong emphasis on developing soft skills, like effective communication and building confidence. We aim to prepare them not just for professional opportunities in floristry but also for personal growth and success in various aspects of their lives.

How does your daily process of selecting and creating one style of bouquet distinguish The Beautiful Bunch?

We start as early as 2:30 am, heading to the Melbourne Flower Market to pick the freshest seasonal flowers and foliage for our “Bunch of the Day”. This commitment to using locally grown Australian blooms is part of our effort to minimise our carbon footprint. It’s not just about making beautiful bouquets; it’s about sustainable practices and reflecting our core values.

Can you elaborate on how purchasing flowers from The Beautiful Bunch contributes to the trainees’ professional growth and confidence?

For most of the young women we work with, this is their first job. We provide paid training, which is essential for their full participation and growth. We are a social enterprise, so most of our work is funded through our flower sales. The support from our customers is crucial. We intend to provide our program participants with a diverse range of transferable skills that will set them up for long-term success. This work is made possible thanks to our loyal, flower-loving customers. ■

From $955,000

28 Albert Road, South Melbourne

Developed by Designed by Interiors by

Rental

Chic Charm

Harold Street, Hawthorn East

This meticulously renovated Federation-era residence combines classic charm with contemporary elegance. Steps from Camberwell Junction, it offers a modern, easy-care lifestyle in a historical setting. The single-level layout, filled with northern light, features premium finishes throughout. The main bedroom includes extensive built-in robes and a luxurious ensuite, while two additional rooms offer versatility. The rear showcases expansive open-plan living beneath a soaring cathedral ceiling, while a stylish Bosch-appointed kitchen, complete with natural stone finishes and a large island bench, is perfect for entertaining.

For enquiries contact

Larissa Rael 0439 390 990 Ross Crouch 0427 127 268