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First Pages * The Summer Edition

Featuring: Shaun Micallef Cherie Barber Claire Takacs PidapipÓ Megan Hess Homecamp Lang Leav The Tivoli Road Bakery WIN: A year's supply of books

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* First Things First Hardie Grant’s First Pages brings together extracts, reviews, articles, interviews, recipes and more, to celebrate our brilliant books and the people behind them. Designed to be read over coffee, on your lunch break, or while waiting for a friend in your local cafe, this is your chance to get to know our authors a little better – from world-renowned chefs and photographers to creative crafters and poets. We hope you enjoy reading these pages as much as we enjoyed putting them together.

The Summer Edition Recipe Sausage rolls from The Tivoli Road Baker ............................. 2 Gallery Dreamscapes with Claire Takacs ............................................. 3 Extract Tales from a Tall Forest by Shaun Micallef .......................... 4 Top 5 Tips Renovating For Profit with Cherie Barber ..................... 5 Recipe Caramel chocolate malt popsicles from Pidapipó ................. 6 Gift Guide Stocking stuffers .................................................................. 7–8 Trends Food trends to know ........................................................................ 9 Q&A Stephanie Francis of Homecamp .................................................10 Project Concrete planter from Made To Last ..................................... 11 Top 5 Hotspots in Paris with Megan Hess ............................................ 12 Interview Poet and author Lang Leav ................................................... 13 Win A year's worth of books .....................................................................14

© Hardie Grant Publishing 2017 All rights reserved. No part of this publication may be reproduced, distributed or modified in any way without the permission of HGP Cover image: Blood plum sorbeto from Pidapipó. Taken by Lauren Bamford.

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Pork, caramelised apple & fennel sausage roll from The Tivoli Road Baker MAKES 8 LARGE SAUSAGE ROLLS 2 teaspoons fennel seeds + extra to sprinkle 1 tablespoon vegetable oil 3 medium brown onions, peeled and diced 4 cloves garlic, peeled and finely chopped 8 sprigs sage, picked and finely chopped 3 sprigs rosemary, leaves picked and finely chopped 5 sprigs thyme, leaves picked and finely chopped 20 g unsalted butter 2 granny smith apples, peeled and cut into 1⁄2 cm dice 1 tablespoon caster (superfine) sugar 1 tablespoon sherry vinegar 1.2 kg pork mince 65 g breadcrumbs 12 g table salt 850 g puff pastry 1 egg, lightly beaten

After baking so many sausage rolls at Bourke Street Bakery and seeing them become a cult item, I knew we had to develop our own delicious version to please the crowds. These are often the first lunch item to sell out. These sausage rolls are great for picnics, and they will be a smash hit at your next children’s party. If you like, you could pipe the sausage mix a bit thinner and make smaller slices for party-sized sausage rolls. If using store-bought puff pastry, you may need to adjust the size and produce a different number, depending on the size and shape your pastry is rolled to. Toast the fennel seeds in a large, dry frying pan over a low heat for 1–2 minutes, until fragrant. Crush lightly in a mortar and pestle and set aside. Using the same pan, heat the vegetable oil over a low heat. Sweat off the onions and garlic for 8–10 minutes until lightly caramelised, to give a bit of sweetness. Add the toasted fennel seeds, sage, rosemary and thyme and set aside to cool. Wipe out the pan then melt the butter in it over a medium–high heat. Add the apples and toss gently in the butter for 2 minutes, then add the sugar. Continue to cook, stirring constantly, until the sugar is lightly caramelised, then add the vinegar to deglaze the pan. Set aside. Combine the mince, breadcrumbs, salt and apples in a large mixing bowl. Add the onion and garlic mixture and mix it through with your hands for 3–5 minutes, until all the elements are evenly distributed through the mince. On a lightly floured work surface, roll out the puff pastry into a sheet roughly 30 x 50 cm, and 5 mm thick. Cut it into four pieces 15 x 25 cm, with the long edges towards you. Divide the sausage mix evenly between the four sheets, making a line of filling from left to right a third of the way up each sheet. (At the bakery we use a large piping [icing] bag for this.)

Recipe extract from The Tivoli Road Baker by Michael James with Pippa James Photography by Bonnie Savage & Alan Benson Available now RRP $60.00

Lightly brush the beaten egg along the top edge of each piece, then roll the pastry up from the bottom of each roll, away from you, folding it over the sausage mix. Seal the roll on the egg-washed edge so the seam sits underneath the meat. Egg wash the top and sides, then sprinkle with fennel seeds and lightly pierce along the top with a fork. Cut each roll in half, then lay your sausage rolls on a tray lined with baking paper and rest them in the fridge for half an hour. Preheat the oven to 180°C. Bake the sausage rolls from cold for 10 minutes, then reduce the heat to 160°C and bake for a further 30 minutes until golden. Allow the sausage rolls to rest for 10 minutes before eating.


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Dreamscapes Captured in stunning detail by world-renowned photographer Claire Takacs, Dreamscapes features 60 of the most spectacular gardens across the globe, all photographed at the height of their beauty. The gardens featured range from the classic, like the beautiful Edwardian idyll of Bryan's Ground in Herefordshire, and Kenrokuen, one of Japan's most exquisite public gardens, to those at the forefront of planting design, like Hermannshof in Germany. Other iconic gardens include the stunning Welsh garden Dyffryn Fernant, Australia's Cloudehill, Martha Stewart's private estate in the US, Vita SackvilleWest's former home, Long Barn in Kent, the naturalistic French garden of Le Jardin Plume in Normandy, and Piet Oudolf's Hummelo in the Netherlands, among others. The genius of landscape designers such as Brandon Tyson, Paul Bangay and Fernando Martos is showcased to its best effect – and sometimes for the very first time – in this exclusive collection of Takacs's most evocative photographs. This magnificent volume will set you dreaming of some of the most beautiful gardens created on this earth.

ABOVE: Mount Macedon Garden, Australia UPPER LEFT: Blair, New Zealand LOWER LEFT: Gravetye Manor, England Photo extract from Dreamscapes by Claire Takacs Available now RRP $70.00

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Shaun Micallef's Tales from a Tall Forest He may now be known as one of Australia’s most biting satirists, but Shaun Micallef recently confessed that, growing up, many of his early years were spent as a child. He declared that the experience gave him ‘special insight into what children enjoy reading’, so the former-child decided it was only right that he wrote a book for them. Tales from a Tall Forest is the end result and Micallef’s first ever book for children. It’s a rich and rambunctious tapestry of tales, unravelling the traditional fairy story and weaving favourite characters into new and surprising adventures. Illustrated by awardwinning artist Jonathan Bentley, this subversively silly collection will captivate parents and children alike.

The Wolf and the Princess and the Trail of Crumbs The building business was booming but Hengest and Hors were getting a bit sick of building the same thing over and over again, so they were very, VERY interested when an old crone stopped by their dwelling with plans to construct a cottage made entirely of confectionary. The old crone went by the name of Baba Yaga and she was a recent arrival. Hengest didn’t recognise her accent but Hors thought she might have been Trebizondian. ‘You’ll have to build it under the ledge of a cliff,’ said Hengest, looking at her drawings. He was concerned about the colours running if it rained. Hors was more worried about the ants. It was, it must be said, a sweet little cottage with liquoriceallsort stones, candy-cane door frames and a rooftop of chocolate pieces all grouted together with marzipan. The garden had trees of musk sticks crowned with peppermint leaves and there was a darling little path made of sprinkles that went all the way around the house to a small ornamental pond of ginger ale, which was constantly refreshed by a sherbet fountain. All of that was doable and exciting; what worried Hengest and Hors was the massive walk in oven in the kitchen. That, and the cages. ‘For the children,’ explained the old crone. ‘That’s why they don’t have to be full-size and I save money.’ Hengest and Hors were still worried. Perhaps even more so. ‘Although they can’t be TOO small,’ she continued, ‘because they need to accommodate the children as they become fatter and fatter.’ One of them had to say something. Neither of them saying anything didn’t seem to be working. ‘Are you intending to kidnap these children and cook them?’ asked Hors as diplomatically as possible. ‘Only to eat,’ explained the old crone. ‘I wouldn’t dream of doing it just for sport. That’d be cruel.’

‘Would you excuse us for a moment, Mrs Yaga?’ said Hengest, grabbing Hors by the elbow and pulling him towards the door. The brothers were in a bind. On the one hand they had a customer with an exciting new project, but on the other hand she was planning to use it to capture and eat small children. ‘I’ve never worked with such challenging building materials,’ said Hengest to Hors as they huddled in the alley to discuss the matter. ‘The possibilities are endless.’ ‘Yes, but consider the cottage’s use,’ reasoned Hors, unconvinced by his brother’s enthusiasm. ‘Cannibalism has been against the law since the Great Famine ended in 1317.’ The two debated the pros and cons, form versus function, nutritional value over aesthetics. Meanwhile, the old crone, who had grown tired of waiting, wandered next door to Peatbog McGinty, the barn builder, and showed him her drawings. He had no problem with the idea of a candy slaughterhouse and would do it for half the price. It was almost two and a half years before Baba Yaga moved into her new home – there had been delays getting certain permits and approvals from Sheriff Belknap – and by then the old crone was quite blind. This was to cause her a few problems when it came to child-catching and consuming – as we shall see (and she would not). Meanwhile, back at the castle, the King was away on a skiing holiday in Münster. There was nothing he enjoyed more in the spring than to be towed along the Rhine by a Viking ship filled with a galley of madly paddling shield-maidens. Especially since his beloved wife, the Queen, had died of mange and his new Queen, though astonishingly beautiful, had a heart of pitiless stone and was not much fun to be around. In fact, she made life in the royal household most unpleasant for everyone, especially the young princesses – and extra-specially for the youngest princess, Mathilda. These days, of course, such contrasts are commonplace – but you have to remember that in the olden days, dyes and cosmetics were very uncommon and so Mathilda was considered quite breathtakingly attractive. Vanity, though, has always been with us and Mathilda’s wicked stepmother, the new Queen, would sit for hours in front of her mirror brushing her hair and practising her smiles. She had many smiles: the Surprised Smile, the Delighted Smile, the Indulgent Smile, the Understanding Smile, the Naughty Smile, the Sympathetic Smile. But her favourite was probably the Lovely Smile, a smile that seemed to shine from the purest of hearts but, really, was the result of much practice and tight muscle control. Not that it was just about the mouth – the Lovely Smile was as much about the angle of the head and the promise of a joyful laugh, the crinkle at the top of her nose, and the way her hair played about her shoulders when her head turned. Oh, it was about many things, but the key to the Lovely Smile was the illusion of its bespokeness: that were it not for you, there would be no Lovely Smile at all. It was for you and only you – and it was this Lovely Smile that she trained on the reflection of her stepdaughter like a crossbow as Mathilda entered the room.

Extract from Tales from a Tall Forest by Shaun Micallef Illustrations by Jonathan Bentley Available now RRP $29.99

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Cherie Barber’s top 5 tips to achieving a knockout kitchen 1. Budget brains

4. Benchtop brilliance

For your kitchen, allocate a budget of no more than 2 per cent of your home’s current property value. Not what you bought the property for, but what it’s worth today. If you don’t have any idea what your property is worth, simply look at real estate websites for local comparable sales.

It’s highly likely that your benchtop is in need of a bit of love too. Don’t lament over an old laminate or timber benchtop. They can be costly to replace. My best tip here is to keep your old benchtops and just resurface them instead. I’m in love with benchtop transformation kits for a resurfacing finish you never thought was possible. It’s surprisingly easy to apply and it is a very similar process to laminate paint.

For example: if your home is currently worth $600,000, your kitchen renovation budget should be no more than $12,000, fully finished, inclusive of all materials, fixtures and fittings and trade labour. Everything, basically! If you’re disciplined enough to stick to this formula, you’ll greatly minimise your chances of overcapitalising.



So much yellow. While this might have been the height of fashion at some point, the colour of this kitchen was really showing its age. I knew I had to drag my bag of cosmetic tricks out. Work it, honey.

This spring chicken now sparkles from top to bottom, after a budget-busting makeover. I did this one with my younger sister, Jeneane, in just two days for $2021, inclusive of brand spanking new appliances.

2. Work with what you have First things first. If your kitchen layout is good but your kitchen looks drab, a simple cosmetic update might be all you need to bring your kitchen back to life. Start with the cupboards. How are they looking? If the cabinetry is a terrible colour, you can easily paint those babies back to beautiful again. Laminate paint will be your new best friend.

3. Heavenly handles



Look at this gorgeous kitchen. There’s absolutely nothing wrong with it (structurally, that is). The colour scheme? Well, that’s another story.

A lick of laminate paint has totally transformed this room. You’d never know the peach-and-yellow horrors that lie beneath. I simply added feature tiles on one side to give it some life. And the benchtop looks great, all thanks to paint!

5. Ravishing rangehoods Now that your cabinetry and benchtops are looking all fresh and fancy, you might find your old rangehood is really letting the team down. Yes, you can scrub those things and degrease them like crazy, but another little trick I like to add into the mix is resurfacing your old white or brown rangehoods with stainless-steel paint. This is a specialty paint that creates a rich, metallic finish. It provides an easy and affordable way to modernise your rangehood, rather than ripping it out and replacing it. When you rip out your old rangehood, your new one often won’t be exactly the same size. Today’s appliances are much smaller than they were a decade or two ago – you’ll be left with weird gaps, which won’t look great. So, to avoid all those troubles, keep your existing rangehood and just refresh it instead. It’ll look a million times better and the paint is quick and easy to apply.

Do you know what else can make an enormous difference? Cupboard handles. Hardware stores have an entire aisle dedicated to them, and you can pick up some easy-to-install ones that will instantly modernise your kitchen. But don’t go too crazy on the style – no fancy curved or bow handles, OK? I’m a huge fan of satin chrome or brushed nickel T-handles, which you can get from any hardware store. They don’t leave fingerprint marks behind and they’ll still look modern in 20 years’ time.

Extract from Renovating For Profit by Cherie Barber Available now RRP $39.99



Don’t get me wrong, I love copper items like feature lights or even cupboard handles. But not so much in my rangehoods. It’s dated, it’s dirty, and it needs to go.

Replacing this rangehood would’ve been costly and, due to its vintage dimensions, it would have been nearly impossible to find a new model that fitted exactly in its place. Thanks to some nifty stainlesssteel paint though, it now sits perfectly in sync with the rest of this revamped kitchen.


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Salted caramel, milk choc and malt crumble popsicle from PidapipÓ MAKES 5 POPSICLES 480 g (enough to fill 5 moulds) Salted caramel gelato 100 g milk chocolate, broken into small chunks 40 g cocoa butter MALT CRUMBLE 140 g unsalted butter, melted 85 g malt powder 175 g plain (all-purpose) flour 100 g caster (superfine) sugar

This is a take on the classic Australian ice cream, the Golden Gaytime. It starts with salted caramel gelato dipped in milk chocolate that’s then rolled in a malt crumble. These are really sweet but they’re always a hit when you serve them at parties. Preheat the oven to 170°C. Line two baking trays with non-stick baking paper. To make the malt crumble, put all the ingredients in a bowl and mix together with your hands to form a crumble-like mixture. Arrange on one of the prepared baking trays in an even layer and cook for 20 minutes until lightly golden, breaking the crumble up with a fork and mixing it around halfway through cooking. Remove from the oven and leave to cool, then break into breadcrumb-sized pieces with your hands. Set aside. Fill five 60 ml popsicle moulds with the salted caramel gelato and push a popsicle stick halfway down in the centre of each. Transfer to the freezer and leave to harden for 4 hours. Once the gelato has hardened, briefly place one of the moulds popsicle stick– side up (being sure that no water touches the gelato) in a jug of warm water. Remove the mould from the water, turn it upside down and pull gently on the popsicle stick until the popsicle comes out, then transfer to the tray lined with non-stick baking paper. Repeat with the remaining moulds, then return the popsicles to the freezer and leave for a further 2 hours to harden. Melt the milk chocolate and cocoa butter together in a double boiler or a bowl in the microwave, then pour into a tall container and leave to cool slightly. Dip a popsicle into the chocolate, then transfer it to the tray with the malted crumbs and turn to coat each side (you need to do this quickly before the chocolate solidifies). Repeat with the remaining popsicles. Eat straight away or place the popsicles back on the lined tray and return to the freezer until needed.

Recipe extract from Pidapipó by Lisa Valmorbida Illustrated by Jean Jullien Photography by Lauren Bamford Available December RRP $39.99


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Stocking Stuffers Whether you’re looking for a kris-kringle gift, a small thank you or something to fill a Santa sack, our range of gorgeous books under $30 has you covered this festive season. For

Christmas eve reading

For the


Best Ever Pranks by Peter Helliar RRP $12.99

Star Wars: Where's the Wookiee? #2 RRP $19.99


Summer cocktails

dog lovers


Daphne and Daisy by Rachel Burke RRP $19.99

The 12 Sleighs of Christmas by Sherri Duskey Rinker RRP $21.99

Burn City by Lou Chamberlain RRP $29.99

The Cocktail Garden by Adriana Picker & Ed Loveday RRP $24.99

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The Art of Wellbeing by Meredith Gaston RRP $29.99

For the

health nut

Bliss Bites by Kate Bradley RRP $19.99 Australian Bush Superfoods by Lily Alice & Thomas O'Quinn RRP $29.99

Overheard by Oslo Davis RRP $19.99 The Sleeping Beauty by David McAllister & Gabriela Týlešová RRP $29.99

Perfect for


School holiday fun Camping with Kids by Simon McGrath RRP $19.99

Plant Society by Jason Chongue RRP $29.99

Cheese by Michel Roux RRP $29.99


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The new food trends you need to know As Australia’s leading food publisher it’s our job to stay on top of the most exciting and delicious new trends in food and cooking. We’ve selected some of the books we are most excited to be cooking from this summer.

The food of Peru Located in the heart of Shoreditch, London, popular restaurant Andina serves food and drinks inspired by the Peruvian Andes. Featuring over one hundred delicious and unfussy recipes accompanied by fascinating stories, dazzling photography and beautiful paintings, Andina is the first ever book to capture the food and scenery of this undiscovered area and the spirit of its people and traditions. With dishes dating back thousands of years, Andina’s recipes have big flavours, vibrant colour and are simple to cook at home. From light, raw dishes to hearty stews and soups; cheeky bites to exquisite roasts; and sweet, aromatic desserts to comforting hot drinks, Andina presents authentic, nutritious all-day and all-year-round food made with seasonal ingredients.

Andina by Martin Morales. RRP $45.00. Available now.

Modern Catalonian cuisine Located in the northeast of Spain, Catalonia borders France’s Pyrenees mountains and has a heritage and scenery like no other place in the world. In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes from the Catalonian region at home. Starting in the markets, José revels in the fresh meat, fish and vegetables, with dishes including classic Patatas bravas, a delicious Duck egg and mushroom stew, and a Rabbit rice typical of the region. From a Roast chicken with langoustines, Baby squid with mint that’s perfect for spring, to a wintery Civet of venison with ceps and mash, and the delicate Hazelnut and plum cakes, José’s interpretation of the regional flavours will inspire you to get into the kitchen. Set to the backdrop of stunning location photography, Catalonia will make you feel truly transported to this special region.

Catalonia by José Pizarro. RRP $49.99. Available now.

Fast food from Hong Kong Hong Kong Diner is the first cookbook to explore the eastmeets-west diner food crossover of Hong Kong. The definitive ‘commuter town’, where long-haul travellers break their flight for a night on the tiles, Hong Kong’s cuisine draws on everything from classic Chinese to America’s west coast to French Vietnamese. By necessity it’s a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients. Chef Jeremy Pang grew up in Hong Kong and for him, Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea. In this book, Pang expertly brings together the very best dishes that the city has to offer. Featuring over 70 recipes including irresistible street food like dumplings, buns and baos, tofu rolls and BBQ, through hotpots, rice pots, fried noodles, as well as desserts and drinks, the secrets of Hong Kong’s cafes and food stalls are brought to vivid life in this unique book. With its cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine, and whose influence is being seen in restaurants and dining scenes the world over.

ABOVE: Sukiyaki Party from JapanEasy

Homestyle Japanese cooking Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In this book there are only seven essential ingredients required: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don’t need any special equipment, either. No sushi mat? No problem – use just cling film and a tea towel! If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

JapanEasy by Tim Anderson. RRP $34.99. Available now.

The Slow Food movement explores Italy Osteria comes from the organisation Slow Food – founded in 1989 to prevent the disappearance of local food cultures and traditions and counteract the rise of fast life. Osteria is a hefty tome, at over 500 pages, and offers over 1,000 accessible recipes from all of Italy’s regions. These aren’t ‘chef recipes,’ but dishes from humble restaurants that serve cuisine specific to their home areas. With thorough headnotes that offer fascinating cultural detail, these are more than mere instructions for cooking – together they make up a guide to a much-admired and much-desired way of life. Osteria by Slow Food. RRP $90.00. Available now.

Hong Kong Diner by Jeremy Pang. RRP $29.99. Available now.

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Modern adventurers Have you ever wanted to quit your job and take off on a motorcycle journey from Alaska to Argentina? Do you dream of moving out of your city apartment and into a shipping container house in the middle of the forest? Are you yearning to drink your coffee on the top of a mountain rather than in your office? Take a journey into the great outdoors with Homecamp, where you’ll meet the people who left their old lives behind to follow the dream of the great outdoors, and be inspired to do the same yourself.

Homecamp is about adventurous everyday people – photographers, architects, chefs, writers, builders, seekers, thinkers, risk-takers – who are reuniting with nature in diverse ways, and with transformative results. Their stories all start with a desire to connect with the world around them, to step out of the daily grind and find a different, wilder, less trodden path. We ask author Stephanie Francis about the luxury camping business of the same name that inspired this beautiful book. ABOVE: Photo by Hilary Walker BELOW: Photo by James Barkman

Tell us about the philosophy behind Homecamp? Homecamp is all about encouraging people into the outdoors with useful, well-designed, quality products that won’t end up as landfill. We call this 'products with purpose'. What was the initial inspiration to create Homecamp, how did it come about? Did you have an ‘a-ha’ moment? It’s a cliché but Homecamp started out very organically. We had an old bell tent we bought in the UK and every time we took it out camping we would get heaps of comments. The bell tent design has been around for over 150 years and for good reason – they are a remarkably simple design, easy to set up and you get a lot of space for minimal effort. Being able to stand up in a tent and sleep under canvas instead of plastic is an absolute pleasure (plus they look awesome!). At the time bell tents weren’t really available in Australia so we set about designing our own version with better materials more suited to Australian conditions. We put a lot of effort into finding a quality manufacturer, the right tent canvas, improving the hardware and adding functional details. We then began building our brand and website concept. As is often the case in life, one thing led to another and soon after Homecamp was born we realised that it was a lot more than just a website selling tents … How do you source your products, and what do you look for in a supplier? We are very picky! My husband (and business partner) Doron does our sourcing and buying and is constantly on the look out for new products. We look for brands that align with our philosophy and fit into our evolving range.

skills. Setting up camp and cooking on your own open fire will give you a great sense of self-reliance, which is a powerful confidence booster. What are the health benefits of 'therapeutic camping programs'? One of the reasons we started Homecamp was that we noticed how much positive energy our time in nature gave us. A simple one or two night camping trip, sitting around a fire with friends and your favourite beverage is a therapeutic experience in itself. Add in star-gazing, a hike in the forest and swim in the river and you will find yourself rejuvenated and reconnecting to what’s important in life. Tell us about your corporate events? When we first started Homecamp, we offered luxury camping accommodation for weddings and events, using our bell tents. Last year we decided to create an entirely new concept that was dedicated to providing accommodation and other structures for outdoor events – this is now called ‘Under Sky’. We help corporate teams escape the office by creating incredible outdoor retreats in beautiful and remote locations. Think eating campfire dinners under the stars, hands on outdoor activities and, of course, luxury camping. What is on the horizon for Homecamp? Apart from our book, we have been working on a new tent design, a collection of bags and some other exciting products. Further down the track we are looking to expand Homecamp into the USA, however it’s one step at a time and we are enjoying the journey.

Has the reaction to Homecamp surprised you? It’s been really positive! As a tiny company (just founders and life partners myself and Doron, plus the odd freelancer), it’s been a hugely gratifying challenge and learning curve. The absolute best part of the experience has been our customers. We have met so many great people who are into what we are doing and are supportive (even when we make mistakes!). We had our first baby soon after launching the business so we have been able to share the load with running the company and parenting too. What would you tell a time-poor tech addict who needs to disconnect but isn’t sure where to start? In our opinion, the easiest way to camp is car camping (i.e. driving directly to your campsite). Our advice is to start small but invest in a decent tent and mattress (try the Exped Megamat – the best), most of the other gear you can source from around home (bedding, cooking equipment etc.). Book a camping spot in one of our many wonderful National Parks and try to keep away from peak times of the year and high summer – plus preferably out of phone range! You don’t need to be Bear Grylls to go camping and after a few times you will improve your kit and camp organisation

Homecamp by Doron & Stephanie Francis Available now RRP $59.99


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Made to Last by Vanessa Murray In a world full of mass-produced, disposable goods, there is a movement focused on sourcing unique and durable products that reflect true craftsmanship. Made to Last is a celebration of these products and the tradespeople behind their creation. Some products have been made by hand, others with cutting-edge technology, yet each has been designed and crafted with care. Made to Last features 50 artisans from around the world and details the products they create, the tools they use, and the secrets of their craft. The compendium covers classic trades such as leathersmithing, woodworking and welding, and more contemporary practices, like craft sewing, globe making and vinyl pressing. It also keeps the nature lovers and foodies

Made to Last by Vanessa Murray Available now RRP $59.99

Concrete planters with Kristy Tull from Made to Last MATERIALS Cement and aggregate mix Water TOOLS Metal spoon Measuring cup Bucket Two nesting vessels to form your mould. Old yoghurt containers or plastic planters work well – just make sure one fits inside the other, with a bit of a gap. Cooking oil, preferably in spray form Rocks Pliers (optional) Sandpaper

Combine your cement and aggregate mix with water according to the instructions for the type of cement you’re using. Place a cup or two (or three or four) of cement in your bucket, then gradually add water, stirring as you go. You’re after a workable, toothpaste-like consistency, so don’t be afraid to add more water if it seems too dry, or more cement if it’s too wet. The amount of cement you’ll need will depend on the size of your mould – one of Kristy’s small planters uses around one cup of cement. Lubricate your moulds by generously coating the two surfaces that will be in contact with the cement mixture with the oil spray. Check the depth you’ll need your inner mould to sit at by holding it at your desired height and taking note of where it sits in relation to the rim of your outer mould. This will help to ensure your base isn’t too thin or too thick. Now use the spoon to fill your outer mould with cement mixture. Ensure you leave enough space for your inner mould to take up some of the volume. Press your inner mould down into the cement mixture. Take care to keep it as level and central as possible, and don’t push it down too far – you need the base of your planter to be around 1.5 cm thick. If there is too much or too little concrete in your mould, simply add or remove some. The inner mould will want to float up, so weigh it down by filling it with rocks (spare aggregate works fine) or anchoring it with some masking tape. Leave it to cure in a protected area for around 24 hours. After 24 hours, de-mould by taking out the inner mould and removing the planter from the outer mould. Pliers may come in handy here.


Leave the planter somewhere out of direct sunlight for a week. This will help it to cure well, and avoid cracks and breakage. Sand or file any rough areas, if desired.

happy with artisan projects that focus on beekeeping, distilling, baking and fermenting. With DIY projects included (like the one below), readers can become creators themselves, and develop the skills to bring unique products to life. Learn how luthiers make electric guitars or horologists make wristwatches, and try your hand at making a bamboo bicycle or bathtub gin. The products and projects included are extensive and varied, from everyday useful to wildly imaginative. Be inspired to make, care for or repair some treasures of your own.

First Pages by hardie grant books

Top 5 hotspots in Paris with Megan Hess Renowned author and fashion illustrator Megan Hess shares her favourite places to stop for a drink and people-watch after a day of sightseeing and shopping in one of the most beautiful cities in the world.

1. Café de Flore 172 BOULEVARD SAINT-GERMAIN, 6E Nestled in amongst the irresistibly chic galleries and fashion boutiques of boulevard SaintGermain, Café de Flore has been a Parisian institution since it opened its doors in the late nineteenth century. Occupying a street corner, the cafe’s tables that spill out onto the pavement are the perfect vantage point to take in the street style of the glamorous shoppers making their way from boutique to boutique – it’s my favourite spot in all of Paris to sketch chic Parisians as they walk by. One of Paris’s oldest coffeehouses, the iconic venue was famously frequented by Left Bank luminaries like the dadaists, including Tristan Tzara, and existential philosophers Simone de Beauvoir and Jean-Paul Sartre. The cafe continues to serve up classic Parisian fare and coffee to the art and fashion set, making it an industry favourite; when visiting Café de Flore, you might find yourself brushing shoulders with Jean-Paul Gaultier or Karl Lagerfeld as you sip a café au lait.

2. Pavillon de La Fontaine JARDIN DU LUXEMBOURG, 6E Created in 1612 on Paris’s Left Bank, and an initiative of Queen Marie de Médici, the geometric footprint of the grand Jardin du Luxembourg takes inspiration from Florence’s baroque Boboli Gardens. Set amidst its charming manicured lawns and numerous white marble sculptures, the Pavillon de la Fontaine is the park’s dedicated cafe and the perfect respite from wandering the greenery. Take a seat at a table under the dappled shade and, with a coffee in hand, enjoy some excellent people-watching. Observe stylish Parisian families, ambling tourists or the chic art and fashion crowd drifting in from the nearby Saint-Germain-des-Prés district.

3. Angelina 226 RUE DE RIVOLI, 1ER Paris establishment Angelina’s irresistible hot chocolate has been drawing crowds since it opened its doors in 1903. Counting Mademoiselle Coco Chanel a fan (the designer used to frequent the Parisian teahouse), Angelina continues to hold institution status and now has a global presence. Angelina is positioned opposite the Jardin des Tuileries on rue de Rivoli and, upon entering, you’ll find yourself transported in time and space to the days of the Belle Époque. You won’t be able to resist the menu of extravagant pastries and sweet treats, from the luxurious Mont-Blanc – a recipe of meringue, cream and chestnut paste vermicelli – to the humble classic, the chocolate éclair. For me, though, there is nothing quite like their thick and creamy hot chocolate on a chilly winter’s day in Paris. Now with outposts from Tokyo to Dubai, Angelina has become a worldwide success, bringing a little taste of Paris to the rest of the world.

4. The Restaurant and The Terrace HÔTEL COSTES, 239–241 RUE SAINT-HONORÉ, 1ER Get lost amidst the velvety candlelight and seductive atmosphere of Hôtel Costes’s dedicated dining venues, The Restaurant and The Terrace. Designer Jacques Garcia, together with the hotel’s founding brothers Jean Louis and Gilbert Costes, has set the scene with an opulent Napoleonic interior. The playful but irresistibly chic Costes sensibility continues in the menu, which serves up French brasserie classics with a twist, like black angus grilled filet with bearnaise sauce. My favourite dishes on the menu are spicy lobster pasta and their famous cream cheesecake. The Costes institution is abuzz during Paris Fashion Week. Pay a visit and rub shoulders with the fashion and art clique that frequent the venue, like fashion ‘it’ boy Balmain designer Olivier Rousteing.

5. Ralph’s 173 BOULEVARD SAINT-GERMAIN, 6E It’s no secret that Americans love Paris, ever since the days when literary expats like Ernest Hemingway and Ezra Pound frequented the Left Bank. Ralph’s – another American in Paris – sits above the flagship Ralph Lauren store on boulevard Saint-Germain, in an irresistibly elegant seventeenth-century building that continues to welcome local Parisians and visitors alike. The cafe reflects Ralph Lauren’s modern simplicity, from its interior to the menu’s repertoire of American classics such as the lobster salad and Ralph’s burger. Dishes arrive on gold-edged plates inscribed with ‘Ralph’s’. One of their sweet touches is that every coffee comes with a mouth-watering little bowl of salted caramel popcorn. The venue’s warm wood-panelled interior combines high-end dining with the designer’s quintessential ranch-style elements in a setting that continues to draw in an overflow from Paris Fashion Week.

Extract from Paris by Megan Hess Available now RRP $29.99


First Pages by hardie grant books

Interview with poet and author Lang Leav Lang, can you tell us a bit about yourself, where did you grow up?

Are there other poets or authors you admire or that inspire you?

with my partner Michael in our little house by the sea. It is my most personal book to date.

My life began in a Thai refugee camp where my parents were seeking refuge from the Khmer Rouge regime. We emigrated to Australia where I grew up in the low socioeconomic town of Cabramatta. It was a place where migrants from several war-torn countries had settled. People who had lost everything, including family members. I grew up in the midst of their collective sadness and despair. As a child, writing was an escape for me. It wasn’t so much a choice as it was a necessity. Today, writing for me has blossomed into an amazing career. It has given me the freedom to dedicate all my time to my passion.

I grew up reading books that were passed around the school playground. Authors like Roald Dahl, Virginia Andrews, R.L. Stine, Alice Munro and Ray Bradbury. As I got older, I discovered Haruki Murakami, who is the author of my favourite book, Norwegian Wood. I have so many favourite authors, it is impossible to list them all. There is a certain quality to their work that is wholly theirs alone. Like a stamp of authenticity. One other author I should mention is my partner Michael Faudet. When we first met, he sent me a snippet from Zana, a gothic novella he was working on and I knew right away, I had just come across something truly special. It’s been the greatest discovery of my life.

What are you reading at the moment?

How did you get into writing? Have you always wanted to be a writer? I remember writing my name on a piece of scrap paper for the first time. I must have been about five. I showed it to my parents and they were so proud. I can still recall the expressions on their faces. English may not be my first language but it is my first love. I read vicariously as a child and filled notebook after notebook with my writing. I have written ever since. You have published four collections of poetry, and also released your first novel this year – is the writing experience different for the two? Writing a novel was definitely the most difficult thing I have ever done. It has also been the most rewarding. I’ve learned a lot in the past few years about the craft of storytelling. I worked with my agent Al Zuckerman, a past lecturer at Yale and a legend in the publishing world. He had so much wisdom to impart and was a tremendous help to me while writing Sad Girls. My transition from poet to novelist felt natural to me. Whilst there was so much to take on board, it didn’t take me long to make the adjustment. Sad Girls was an absolute pleasure to write and it makes me so proud to see my first novel sitting at the top of bestseller charts all around the world.

I’ve just picked up Little Fires Everywhere, by Celeste Ng. I’m a huge fan of her previous book, Everything I Never Told You, and I can’t wait to get stuck into this one.

Do you work collaboratively or quite separately from Michael? I feel extremely blessed to have found a partner who doubles as a creative soulmate. Because we spend so much time together, our books are collaborative in nature. We have a good life/work balance. So far it has worked really well. We don’t have any set rules. We just make it up as we go. What does the average day entail for you? I get up in the morning, have a piece of toast with butter and honey. Then I’ll have a coffee or two and get stuck into work. I try to write for a solid two hours each day. After that, it’s time to manage my social media, which has really exploded in the last couple of years. I now have close to 2 million followers across Twitter, Facebook, Instagram, Tumblr and Pinterest. After my daily dose of interacting with my gorgeous readers, I usually go for a run on the beach, if the weather is good. Some nights I’ll be in the mood to write. If not, it’s usually a choice between Netflix or a really good book. You have a new book coming out in January; can you tell us a bit about that? My new book Sea of Strangers is a collection of poetry and prose inspired by the sea. It contains all new, original pieces and features snippets of the last decade of my life, living

Sad Girls Available now. RRP $29.99

Sea of Strangers Available January 2018. RRP $24.99

On the menu this festive season We asked some of our authors what they’re looking forward to cooking, eating and sharing with their families this Christmas. MATT WILKINSON Author of Mr & Mrs Wilkinson's How it is at Home. RRP $49.99 I’m looking forward to not cooking on Christmas Day as I have generally got it all prepped on the eve and just assemble on the day. There will be lots of salads, and I will usually just be carving smoked salmon, dressing poached fish or slicing cold roast meats. However, I do look forward to Boxing Day when Pops stokes up the wood-fired oven and I can throw in anything from a whole fish or mussels, to a whole chicken or duck. SHARLEE GIBB Author of Mr & Mrs Wilkinson's How it is at Home. RRP $49.99 We spend the day at my mum’s house in Euroa. We have a late lunch, it’s a cold spread of beautiful salads, seafood and meats. I look forward to eating piles of Aussie prawns and Marie Rose sauce (yes it’s a fancy name for tomato sauce and mayo mixed together) and then leftover baked ham and cheese toasties for dinner. Oh and we usually have the summer crostata with softly whipped cream for afternoon tea.  LENNOX HASTIE Author of Finding Fire. RRP $60.00 We will be spending this Christmas with a good friend in Arrowtown, New Zealand who has a large property with an open fire pit so I looking forward to grilling a whole fish and glazing a whole ham hung over the embers. MEREDITH GASTON Author of The Art of Wellbeing. RRP $29.99 This Christmas I’m looking forward to preparing my family and friends a colourful, refreshing and completely

nourishing plant-based feast featuring some favourites from The Art of Wellbeing. In keeping with the Australian summer season I look forward to including my wild rice salad with preserved lemon and garden greens, and my flavoursome rice paper rolls with grilled spice tempeh, crisp cut veggies and nutty dipping sauce. For dessert I’ll be whipping up a raw choc-mint slice, and a batch of my homemade chocolates with lavender flowers and fennel seeds – perfect sweet treats for Christmas stockings!

an almost meaty texture, and I really like them through the pudding. Melbourne is full of cumquats in late winter and our customers bring them into the bakery, picked off their trees, for us to candy. There are a lot of ingredients to gather for the recipe, but it’s actually very simple to make, and the result is extremely satisfying come Christmas Day – perfect with clotted cream and a glass of pedro ximénez.

MIKE MCENEARNEY Author of Real Food by Mike. RRP $45.00 Christmas lunch in Australia is always a fun affair for us. I love the freedom to be either at home or to wander down to the beach to eat with the family. A great dish to prepare at home and take with you is my Picnic ocean trout, wild black pepper and verjuice mayonnaise recipe. The flexible way of cooking this fish works for both options, as the fish will keep warm for 45 minutes after cooking. The seaweed is used to wrap around the fish, to help give it a natural salty seasoning from the sea. Mayonnaise is always on my radar with trout or salmon, and the wild pepper and verjuice mayonnaise here uses the softer tones of verjuice rather than vinegar, which allows the wild peppercorns to sing. Serve with mango, avocado, lime and lentil salad. The fruity mango salad with the zing of lime and the saltiness of capers and olives is a perfect match for the rich ocean trout flavours. Both recipes available from Real Food by Mike. MICHAEL JAMES Author of The Tivoli Road Baker. RRP $60.00 After many months of waiting I really look forward to Christmas pudding, although it is a bit strange eating it during the Australian summer. In the bakery we keep to the traditional flavours and add some local touches with macadamias and candied cumquats. Macadamias have

Photo by Patricia Niven. Summer crostata from Mr & Mrs Wilkinson's How it is at Home.

First Pages by hardie grant books

First Pages by hardie grant books

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