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magnolia

rouge

TRAVEL

HOME I S S U E

FOOD tH R E E

LIVING


photography and design are our heart beat... the stories are our soul


Š2014 Magnolia Rouge All rights reserved. No part of this book may be reproduced or distributed in any form without prior written permission of the editor, except in the case of brief portions quoted for the purpose of review as permitted by copyright law. All images and text published in this magazine are the property of the respective owners.

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Front cover photo by Emma Duckworth

TRAVEL . HOME . FOOD . LIVING

Inside cover photo by Kate Ignatowski Back cover photo by Wildwood Published by Artifact Uprising

I S S U E

O N E

Magazine curated, edited and designed by Kate Holland (Magnolia Rouge) Illustrations by The Wells Makery


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rouge

CONTRIBUTORS KATE IGNATOWSKI // EMMA DUCKWORTH // KATIE GRANT // ASHLEY KELEMEN CLARY PFEIFFER // HEATHER PAYNE // STEFANIE KAPRA // CASSIDY CARSON CLAYTON AUSTIN // WILDWOOD // LINNEA PAULINA // MAJKA KAISER


A note from the Editor...

Since Issue Two of Magnolia Rouge Lifestyle I've been lucky enough to do a bit of exploring of my own with a two week road trip down the west coast of America – from Vancouver to San Diego. And yes that was a considerable distance in the short time we had given we stopped at each end for a few days. It's always a fine balance between wanting to see as much as you can with having time to explore. After a few days in Vancouver - a city that I love more and more each time I visit - we took a train trip down to Seattle before picking up a car and heading further south to the beautiful state of Oregon - a place I knew I'd love before I even visited. For someone obsessed with landscapes it certainly didn't disappoint; from the grandeur of the Columbia Gorge to the progressive atmosphere that is Portland we thoroughly loved our all too brief time there. Driving through the incredibly surreal Redwood Forests of Northern California was a particular highlight. These majestic trees left us feeling in awe of Mother Nature and a little like we'd been transported to a fairytale land thanks to their unfathomable size. From there we were enchanted by Carmel, wowed by Big Sur and left yearning for more time to enjoy the Santa Ynez area. Planning the next trip is already underway. Like our previous issues, this one is filled with inspiring photography that's visual storytelling at its very best. From the awe-inspiring landscapes of Iceland to the serenity of Bali we take you on a journey that fills the senses. In between all that travel we feature some delicious recipes to get you into the kitchen and enjoying quality time with friends and family, as well as a story about an Italian family run restaurant that will have you dreaming of the most delicious antipasta all month long!

e t a K kate holland

EDITOR IN CHIEF & FOUNDER

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TRAVEL essays ICELAND by Kate Ignatowski ................................................................................................. 08 SAN GIMIGNANO, ITALY by Heather Payne ......................................................................... 24 BALI by Ashley Kelemen ....................................................................................................... 38 SOUTH OF FRANCE by Clary Pfeiffer ................................................................................ 56 COSTA RICA by Katie Grant ................................................................................................ 70

LIFESTYLE essays INSTAGRAM SPOTLIGHT by Emma Duckworth ................................................................. 32 BACKYARD SHINDIG by Cassidy Carson ............................................................................... 78 ITALIAN FAMILY RESTAURANT by Stefanie Kapra ........................................................... 86 A PERFECT SUMMER SUNDAY by Clayton Austin ............................................................ 94

FOOD essays BLACKBERRY DELIGHT by Linnea Paulina Photography ..................................................... 16 ORANGE & ROSEMARY CAKE by Katie Grant ...................................................................... 48 CARROT & WALNUT CAKE by Wildwood ............................................................................. 64

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let's take a journey...

before being romanced by the rolling hills of san gimignano in tuscany

we begin in the wilds of Iceland where beautiful wild horses roam free

then we whisk you into the kitchen for some delicious blackberry treats

we then cross the globe and find our zen within the serenity of bali

a gluten free orange & rosemary cake draws us back to culinary delights

whilst picnicking in the south of france gets us pretty excited to get back on the road

the exotic & lush rainforests of costa rica draw us in and beckon us to explore it's time to take a breath, and indulge in some cake.... flourless carrot cake that is

we finish up our journey in the beautiful orchards of hawkes bay, new zealand for musings over the perfect lazy sunday

which is enjoyed all over the world, and nowhere more so than italy as demonstrated at this family run restaurant on italy's almafi coast

but just as you get used to that backpack, we'r e heading home for some good ol ' quality family and friends time


image by linnea paulina photography

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icelAND I M A G E S

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W O R D S

B Y

K A T E

I G N A T O W S K I

Imagine a place where the sun sets on black sand beaches, where glacier water falls from every bend and travelers are safe enough to hitch hike. Iceland in July was unlike anything we could have expected and its diverse natural beauty took my breath away.

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“At once I knew, I was not magnificent…”

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Holocene by Bon Iver


At the furthest point east, we made it to Jökulsárlón, a glacial lake filled with massive blue icebergs. It was completely silent except for drips of water here and there… eerie in the most beautiful way. I lost myself in this calm and surreal scene, with my petty dayto-day worries completely washed away, as I simply marveled at what my eyes were taking in. I think that was my favorite part of traveling Iceland – it was easy to be in the moment, feel the wind on your skin, and cherish the once in a lifetime experience.


Exploring the southern coast at our own pace, we made frequent, unplanned stops to the side of the road where we could soak in the incredible views. When we spotted a group of Icelandic horses I immediately pulled over to take some photos of the majestic creatures. They inspire awe with their beauty and steadfast strength in the harsh wind. And their kind eyes melted my heart. We shared a moment I’ll never forget. We left Iceland knowing we’d be back sooner rather than later to travel the corners of the country that we missed or bundle up at winter under the northern lights. And most of all, inspired to explore other hidden wonders of the earth.


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BLACKBERRY DELIGHTs I M A G E S

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R E C I P E S

B Y

L I N N E A

s t y l i n g

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k a e

P A U L I N A &

a l e s

Give blackberries the spotlight in this delicious trio of sweet treats. One of the best things about summer is the bountiful berry harvest on offer. Bursting with flavour, blackberries are packed with numerous nutrients which make this little treat a sin-free indulgment. Foraged and enjoyed for thousands of years, the make a pretty and healthy addition to your table.

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P H O T O G R A P H Y


Blackberry Sorbet 4 cups fresh blackberries

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2 cups water

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2 cups sugar

Mix the sugar and water together in a pan, bringing the mixture to a boil and simmer until the sugar is fully dissolved, creating a simple syrup. After the simple syrup has cooled, pour into your blender adding the blackberries and blending until the they have been pureed. Pour the mixture through a fine mesh sieve to strain out the seeds. The sorbet is now ready to be churned through your ice cream maker and frozen.

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Blackberry Bay Syrup 5 cups fresh blackberries

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2 bay leaves

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1 cup sugar

. ½ cup water

Mix all ingredients together in a pan over medium-high heat, stirring until the sugar dissolves. Turn down the heat, letting the mixture simmer for about 20 minutes, breaking up the blackberries with the back of a wooden spoon. Leave the mixture to cool, allowing the bay leaves to fully infuse. Pour the syrup through a fine mesh sieve to strain out the seeds and bay leaves, keeping the syrup. Mix the syrup with sparkling water or wine for a refreshing and beautiful drink, or spoon over vanilla ice cream.


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Pavlova Berry Cloud Cake VANILLA PASTRY CREAM Seeds from one vanilla bean

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1/2 cup plus 2 tbsp sugar

1/4 cup plus 2 tbsp cornstarch

. ½ cup melted butter . 2 cups milk 7 egg yolks (saving the egg whites for the pavlova)

Put a bowl in the fridge (you’ll need this later). Bring the milk and vanilla bean seeds to the boil. Remove from heat. In another bowl, beat together the eggs, sugar, and cornstarch until the mixture becomes fluffy. While still beating, pour the milk and vanilla into the egg mixture. Transfer everything back to the pan, and heat on medium low, stirring continuously until it is thick and has the consistency of custard. Bring your chilled bowl out from the fridge and pour the custard into it, adding the melted butter, and stirring until smooth and creamy. Store in the fridge until the cake is ready to assemble. WHIPPED CREAM 1 ¾ cups whipping cream

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1 3/4 cups greek yogurt

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3 tbsp powdered sugar

Beat together the whipping cream, greek yogurt, and powdered sugar until it firms up but still remains smooth and slightly fluid. Store in the fridge until the cake is ready to assemble. PAVLOVA 10 egg whites

. 3 ½ cups sugar .

3 tbsp lemon juice

Preheat the oven to 120°C (250°F). Bring a pan of water to a boil on the stove. Meanwhile, beat the egg whites, sugar, and lemon together in a stainless steel or glass bowl. Transfer this bowl to rest on top of the pan of boiling water, beating until it thickens and the temperature of the meringue is 60°C (140°F). Carefully take the bowl of meringue off the heat, and continue beating it until it cools. Cut out 3 parchment paper circles roughly 20 cm (8 inches) each in diameter (tracing around a small side plate) and place on a baking sheet. Divide the meringue mixture into three equal parts and spread each portion out onto the parchment paper circles, smoothing with a spatula. Bake for 45-50 minutes. You may need to bake in two batches. Let cool and gently peel the meringue circles from the parchment paper.


ASSEMBLING THE CAKE Starting with a meringue layer on the serving platter and assembling just before serving. Top with a layer of pastry cream and whipped cream. Repeat with another meringue layer, followed by the remainder of the pastry cream and more whipped cream. Top the final meringue layer with the rest of the whipped cream. Sprinkle with fresh berries and enjoy.


SAN GIMIGNANO, ITALY I M A G E S

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W O R D S

B Y

H E A T H E R

P A Y N E

Our short afternoon spent in San Gimignano was perfect. As we walked the streets of this town with a scoop of gelato in one hand (of course!), we reached a small park where everyone had gathered. The setting was so beautiful. A guitarist sat on the stone wall serenading everyone who walked by with a peaceful tune. Locals brought their lunches and blankets for an afternoon picnic while the kids played soccer throughout. The atmosphere was so relaxed and refreshing with sounds of children's giggles. This was the most perfect town!


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INSTAGRAM spotlight snippets from our favourite instagram feeds

I M A G E S

B Y

E M M A

D U C K W O R T H


We were instantly smitten with Emma's beautiful instagram feed. From stunning blooms to creative montages of every day household items, it has us looking at simple objects around the home in an entirely new light. WHO: Emma Duckworth; Mum to Malia & Lani, wife to Anthony WHERE DO YOU LIVE: Northern beaches in Sydney, Australia WHAT DO YOU DO: Interior decorator and freelance stylist specialising in props and food styling. THREE THINGS YOU CAN'T LIVE WITHOUT: My laptop, my DSLR camera and my 1978 electric beaters (they are ancient but work perfectly!) WHAT INSPIRES YOU: Beautiful imagery - I’m a visual person and the most simple of images can take my breath away. The placement of objects, the lighting and photography go hand in hand to create a magical moment in time. WHAT CAMERA DO YOU USE: Canon 6D with two lenses: 50mm f1.4mm and 24-70mm f2.8. I’ve only recently upgraded from the basic twin lens kit and the difference is huge using a full frame body. Photography is a relatively new hobby of mine but I love it and can’t wait to keep practising. WHAT'S A PERFECT SUNDAY FOR YOU: Eating homemade pancakes in the morning before a nice long walk in Manly and a play in the sand for the girls. Then back home for afternoon baking and photographing food before sharing what I have made with friends. DREAM TRAVEL DESTINATION: Vietnam - with a French background and a childhood growing up in Asia it would be the perfect mix of two loves that are imbedded in me.

@ e m m a d u c k w o r t h s t y l i s t 33


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BALI I M A G E S

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W O R D S

B Y

A S H L E Y

K E L E M E N

Each time I return to Bali, I am immediately overcome with a sense of peace (in part to do with the plethora of yoga studios and spas that are so readily available). I have found that pockets of it are, of course, overrun by tourism and a certain amount of pandering to visitors, but it retains more than enough of it's true personality to keep me coming back. This time around, I stayed in Ubud, where it's easy to get around on foot, explore the endless rambling alleys around town and appreciate the Balinese attention to beauty and aesthetics that is unlike anything I have seen elsewhere in the world.

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There is no shortage of intrigue in the countryside, from the sprawling rice paddies to the incredible views from atop Batur volcano at sunrise. Each offers their own sense of wonder, a bit of adventure and yet another photo opportunity. However it's the morning market, right in the middle of town, offers the best people watching with its busy vendors, exotic wares and endless sounds. No matter how you spend your days in Ubud, you will feel a shift into evening as the shops begin to close, music starts to drift lazily from the homes around town and the air finally begins to cool. The nights I spent watching the sun set from my hotel balcony with a cold Batang will always be some of the happiest, calmest moments of my life. Those moments are what keep me coming back.

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let them eat cake I M A G E S r e c i p e s

B Y b y

K A T I E c a r o l i n e

G R A N T p o t t e r

Bringing people together to gather — around tables, breakfast nooks or sunlit patios — provides a chance to experience the beauty of food and life at the table. Caroline encourages practicing a joyful approach to nutrition and healthy eating, while celebrating the magic of sharing a meal together with friends, family and even strangers. Her blog Colorful Eats offers grain and gluten free recipes with an emphasis on fresh, seasonal ingredients and connecting over a good meal.

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Orange Rosemary Cake r e c i p e

b y

c a r o l i n e

p o t t e r

f r o m

c o l o r f u l

e a t s

With an eclectic mixture of ingredients, this orange rosemary cake proves that herbs aren’t just for savoury dishes! Fresh rosemary provides a subtle, buttery flavor that contrasts the sweetness of fresh orange zest and honey. Simply made with almond flour for a gluten free dessert, each bite reveals a luscious layer of fragrant cake coupled with a fluffy whipped cream frosting. CAKE INGREDIENTS 3 eggs

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3 cups of almond flour

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4 tbsps butter, melted

. ⅓ cup raw honey . 1 tbsp orange zest ⅓ cup creme fraiche . 1 tsp vanilla extract . 1½ tsp baking soda

1 tbsp fresh rosemary, chopped

HONEY ORANGE SYRUP ¾ cup orange juice

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1/4 cup raw honey

CREME FRAICHE FROSTING

1 cup heavy whipping cream

. ½ cup creme fraiche . ¼

cup raw honey

Preheat oven to 175°C (350°F). Generously grease a 22cm (9 inch) round pan. Blend together eggs, butter, honey, creme fraiche and vanilla extract. Sift in almond flour and baking soda. Blend to a smooth batter. Fold in rosemary and orange zest. Pour batter into cake pan and use a spatula to smooth out the top. Bake for 24-28 minutes or until a tester comes out clean. Allow the cake to cool briefly before inverting onto a cooling rack. For the syrup, bring orange juice and honey to a boil. Reduce heat and simmer for 8-10 minutes. Remove from heat and cool allowing the syrup to thicken. While the cake is still slightly warm, slowly drizzle a spoonful of syrup onto the cake. Repeat this process several times allowing the syrup to soak into the cake. You will not use all the syrup. To make the frosting, whip together all ingredients until soft peaks begin to form. Use a flat spatula to spread the frosting over the top of the cake. Garnish with orange zest and a sprinkle of rosemary. Slice, serve and enjoy! To make a double layer cake as seen in the pictures, double the cake and frosting ingredients. Simply divide the cake batter and bake in separate pans.


GOLDEN GARDEN One part gin Two parts tonic Dash of honey orange syrup Slice of fresh orange Sprig of fresh rosemary In a cocktail glass, add the slice of fresh orange and honey orange syrup and muddle together. Add chilled gin and tonic and stir. Float a sprig of rosemary on top to garnish.

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SOUTH OF FRANCE I M A G E S

B Y

C L A R Y

P F E I F F E R


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FLOURLESS CARROT CAKE I M A G E S r e c i p e

b y

B Y

n o n a ' s

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W I L D W O O D h o m e m a d e

c a k e s


INGREDIENTS

Flourless Carrot Cake 5 eggs, at room temperature ¾ of a cup of raw organic honey 1 tsp vanilla extract 225g (3½ cups) butter, melted 440g almond meal (ground almonds) 2 tbsp of mixed spice (make your own with cinnamon, nutmeg, ginger, cardamom and coriander) 1 tsp baking powder 5 large organic carrots, peeled and grated 75g (1 cup) coconut thread 70g (½ cup) sliced almonds, lightly roasted 80g (½ cup) dates, roughly chopped Zest & juice of 1 organic orange

Cream Cheese Icing 360g (1¾ cups) cream cheese 5 tbsp real maple syrup


Preheat oven to 160째C (320째F) Line the base of 2 x lightly greased 24cm (10 inch) springform tin with non-stick baking paper and set aside. Place the eggs in an electric mixer and whisk until thick and tripled in volume (about 15 minutes). Beat together the butter, honey, orange juice and vanilla in a large bowl.

Add the almond meal, spices, baking powder, carrot, coconut, almonds, dates and zest and mix well to combine. Gently fold through the egg mixture until just combined, make sure you scrape right to the bottom of the bowl. Spoon into the prepared tins (I use scales to evenly weigh the mix into the 2 tins) .

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Bake for 30 to 40 minutes – or until an inserted skewer comes out with a few crumbs attached and is firm to touch. Allow to cool completely in the tin. To make the cream cheese icing, place the cream cheese and maple syrup in an electric mixer and beat for 5 minutes until smooth and creamy.

Run a small knife around the edge of the cake and remove from the tin. Spread the two layers with the cream cheese and place on layer on top of the other. I like to decorate my carrot cake with sliced almonds, toasted coconut, runny honey, orange zest, edible flowers and my special honey baked walnuts. Serves 10 – 12.

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COSTA RICA I M A G E S

&

W O R D S

A land of lush jungles, wild and unique beaches, skylines that boast of smoking volcano peaks, and an exotic array of colorful flora and fauna... Costa Rica is a country that never fails to delight the senses.

B Y

K A T I E

G R A N T

With the luckiest of timing and a quick snap of the shutter, you are even sometimes able to capture these elusive creatures on film. Rising sharply from the layer of canopies, Arenal Volcano stands prominently on Costa Rica's skyline. Emitting smoke clouds throughout the day and glowing amber at night, the volcano lures and holds captive any traveler to the region. It is a rare treat to see the clouds part and to be able to gape in awe at the dramatic peak of the volcano.

Discovering Costa Rica region by region is the only way to soak up the unique and amazing intricacies of each. The west coast of the country is home to the deepest black sand beaches where the mighty Pacific laps at its shores. Here, even with the faintest light of dawn, the waters are teaming with avid surfers. However, lurking amongst the surfers are many predators including massive crocodiles that sometimes make their way down from the rivers onto the coast. With this knowledge, I decided to "surf" in the local pool instead.

Speaking of those clouds, let us not forget about the rain. Oh, the rain! It comes in fast and furious and showers the country from top to bottom while offering a spectacular lightning show. An afternoon thunderstorm is both a treat and a trial, but without them, Costa Rica would not be the gloriously green country that it is.

Following the rivers inland, you find the very fertile and green region of Monteverde. Here one can discover and explore all the layers of the lush rainforest through hikes, awe-inspiring suspension bridges, and thrilling canopy tours. Monkeys, toucans, and scarlet macaws paint the trees with color and create the most enticing symphony for the explorer.

I must admit, I barely scratched the surface of this vast land on my recent tour and I cannot wait to delve into it even further. It is a country of pure wilderness, pure exoticism, and pure beauty. There is no question as to why their proud and often heard country motto is "Pura Vida."

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BACKYARD SHINDIG I M A G E S

B Y

w o r d s

C A S S I D Y b y

o l l i e

C A R S O N j e a n

Anytime I am preparing for an event, I like to envision the people that will be there and how sitting at my table will make them feel. I always hope that my style will be inviting and warm, while at the same time creating an atmosphere of elegance. This night was no different. There was just the right amount of chill in the air on that night. The table was set with both modern, asymmetrical earthenware and traditional gold flatware. I love the marriage of opposing styles and using it to create a charming environment. I coupled these elements with an eclectic mix of vases filled with peach carnations, while gold candleholders and a combination of wax flower, white banksia, and peach hypericum were strewn on the table. I wanted everyone to be comfortable, so combining hard and soft elements to be sure our dinner wasn't too formal was a must.

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The goal of designing a table for a dinner party would be not only to create a certain atmosphere, but also to provide the right backdrop for the food that will be served. I worked closely with Chef Amanda LeSaicherre to do just this. Amanda's approach in preparing the dinner was similar to mine in that she wanted to create food that would be both inviting and elegant. Among other courses, our main dish for the evening was roasted pork tenderloin with a sweet potato puree, truffled mushroom ragout and sautĂŠed broccolini. The meal was both gorgeous and delicious. The flavors were unforgettable. All in all the night was exceptional. Our dogs played in the yard, my husband prepared the drinks, and we all enjoyed gathering together for food and conversation.

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STYLING Ollie Jean / FLORALS Kelly Lenard / FOOD Amanda LeSaicherre


la tagliata

a family run restaurant on the almalfi coast Suspended between a crystal clear expanse where sea meets sky, lies the exquisite jewel of the Mediterranean, the Amalfi Coast. A major draw card for writers, artists, film crews and jet setters alike, the region of Positano holds one undiscovered treasure that is fast becoming a firm favourite amongst its visitors. Just off the beaten track, yet a world away from the tourist glut, family restaurant La Tagliata promises an unforgettable experience that nourishes body and soul. Ensconced in the Montepertuso hills a magical world beckons from behind rustic wrought iron gates. This lush pleasure garden filled with the sights, scents, sounds, and taste that encapsulates the authentic Italian ‘dolce vita’ is also a popular venue for wedding couples looking to celebrate in true Italian style. Drink in spectacular views, which entice the eye across cliff tops and along the picturesque coastline whilst sipping on a glass of La Tagliata’s homegrown vino. Follow the strains of local musicians as you take in the lush terraced gardens’ bounty, which journeys the short distance from garden to table.

I M A G E S B Y S T E F A N I E K A P R A w o r d s b y m a j k a k a i s e r


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The heart and soul of any family run restaurant is, of course the big-hearted folk at its core.

Papa Luigi, who everyone affectionately calls “Baffone” (the man with a big moustache) and Mamma Dora lovingly tend the gardens and prepare each dish together with the help of their offspring, Peppino, Vincenzo and Antonietta. Guests to La Tagliata can expect to be warmly welcomed into the fold in typical Italian style, with open arms and with an abundance of good old-fashioned hospitality. No need for a menu here, as La Tagliata's extended family are on hand to take you through the vast array of gastronomic options. If you agree with those who came before you sign up for one of their cooking classes and take a few of their tried and tested Italian recipes home with you. Delicious antipasti, appetisers and main dishes offer a tantalising selection of grilled vegetables, buffalo mozzarella, salads, meats and rich cheeses, but be warned and leave some room to sample a selection of sweet treats, including the famed local delicacy of limoncello made from the region’s abundance of lemons right in Mama Dora’s kitchen. For an evening that will cast its spell over your mind and heart for years to come, move La Tagliata to the top of your bucket list.

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A PERFECT SUMMER SUNDAY I M A G E S

B Y

C L A Y T O N

A U S T I N

Lazy mornings in bed reading the paper The aroma of coffee meandering through open windows A breakfast of fresh treats from the farmers market The organic scent of freshly cut lawns Cucumber sandwiches in the sun, followed by an ice-cream soda Lazing in a hammock with a good book Plates of watermelon and strawberries Running through the sprinkler to cool off in the sun Fresh air-dried linen on the bed The sweet serenade of cicadas as you drift off to sleep

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N E X T IS SU E OU T IN JA N UA RY w w w . m a gn olia rou ge.com

Magnolia Rouge Lifestyle - Issue 3  

Photography and design are our heartbeat, the stories are our real soul.

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