map magazine issue #143

JUL>12 #143 BRISBANE

motivated australian people Merci à l’équipe de map!

says thank you to mikki

map magazine – proudly carbon neutral since 2006.

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#143 THE DREAMERS

THE EAT ISSUE JULY 2012 4322 DAYS SINCE WE LAUNCHED ANOTHER IDEA BY

20 local

[encouraging dreaming]

“Do the best with what you have.”

MEDIA ARCHITECTS managing editor carl lindgren business manager wendy schipper the best editor on earth mikki brammer editorial assistants sarah bristow, melinda halloran, linsey rendell copy editor matthew brady art director lila theodoros production manager sarah hyne web/graphic designers sarah hyne, amy melksham photographer chrisanthi demos advertising manager chrisanthi demos senior account manager leonie ruegg account managers libby collison, paige gumbley, financial controller kathryn lindgren web developers morgan daly, dino latoga contributors chrisanthi demos, frances frangenheim, cassie harrex, eric lindgren intern jai morton map cheer squad kara ciampi, ashley tucker map babies jasper york, mia, milo day, mollie, oscar map sponsor kids modester, naboth map foster animals jarot the orangutan, maxwell the rhino, migaloo the whale, pedro espinodo the iguana, philadelphia nightingale the turtle, sinya the elephant map sponsor items a charity: water well in ethiopia a swing in bolivia an acre of the gondwana link if you don’t want to share your copy of map magazine with a friend, please place friend in a recycling bin. if you don’t have a recycling bin, it’s about time you got one! all paper used in the production of map magazine comes from well-managed sources. map magazine is owned, produced and printed in Brisbane, Australia. map magazine is published lovingly by map creative. map magazine pty ltd ABN: 98 088 035 045. ISSN 1443-5772 postal address 5 Morse Street, Newstead, Q, 4006 enquiries 07 3251 4900 subscribe $33 for 12 issues.

Tel 07 3251 4900 Contents of map magazine are subject to copyright. Reproduction in whole or in part without written permission of the publisher is prohibited. The publication of editorial does not necessarily constitute an endorsement of views or opinions expressed. The publisher does not accept responsibility for statements made by advertisers.

dreamer

28 national

– – JOSH RUSSELL

COVER ‘A New Desire’ Bathtub by LIXIL www.lixil-milano.com

dreamer

“Follow your passion in work and in life.”

44 international

– – KATRINA BIRCHMEIER

dreamer

“Be happy, search for your destiny and eat well.”

– – ELENA ARZAK

26 grooming

dreamer

“Stick it out while everyone else around you gives up.”

– – MEGAN CUMMINS 56 arts

dreamer

“Find things that touch the human heart.”

– – YARON LIFSCHITZ

CONTENTS VILLAGE

FASHION/BEAUTY

DESIGN/GOURMET

04

22

40

think 06 direction

Andrew Bellamy

08

global report

street 23 raw 24 cloth

Epicure

26

12

rolemodels

Timothy James

grooming

42 46 47 48

home space pantry place food

MUSIC/ARTS/FILM

TRAVEL

50

prelude

62

travellers map

Fenella Kernebone

Koya-san, Japan

mood 52 book 54 gallery 52

56 live

Megan Cummins

Felicia Yew

Rory Doyle

57

Yaron Lifschitz

face 58 ticket 59 stimulator

neighbourhood search 18 pavement 14

16

60

Vicki Van Hout

stimulus

A SAD BUT HAPPY MANAGING EDITOR’S NOTE

Life isn’t about finding yourself. Life is about creating yourself.”

–– GEORGE BERNARD SHAW

Oh my, oh my, oh my ... how happiness and sadness can be so intertwined perplexes me! At this moment as I write, I am filled with both feelings in equal measures, and I’m not sure which way to turn except to glide between both feelings subject to their powerful forces.

The reason for this is because my good friend, and map’s editor, leaves after five years at map to chase her next round of dreams. When Mikki first came to map, I asked her to look after and protect the editorial ‘spirit of map’. What a job ... and what pressure!

Over the past five years under Mikki’s stewardship, map magazine has evolved beyond my wildest dreams. I am so proud of what Mikki has done! The quality, passion

and love Mikki has put in to the pages of map is a testament to her incredible commitment and wonderful character. Whilst she is leaving indefinitely, Mikki will remain with map as our Global Editor – our first-ever roaming global correspondent! For this I am happy!

From the team at map we say: ‘Bon Voyage and we love you Mikki’. And from me ... Thank you from the bottom of my heart for looking after map for me, Mikki. Merci d’être la gardienne de map. Je vous suis éternellement reconnaissant et endetté – Carl. Skype soon from Paris!!! Welcome to map magazine’s 143rd issue ... I hope you enjoy the words of our dreamers. Remember to dream :)

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

OUT AUGUST 3RD

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

village

think

“Gratitude is the memory of the heart.”

TAKE A MOMENT TO SAY ...

– – JEAN BAPTISTE MASSIEU

thank you

“We can only be said to be alive in those moments when our hearts are conscious of our treasures.

”

– – THORNTON WILDER

HELLO

shared meal

ark BAMGAM

EDITOR’S MEMO

––

This will be the last memo I write from map magazine HQ, as I am moving to France! Living in France has been a dream I’ve long held, and the decision to leave the map office was very difficult, as I love my job as much today as I did the day I began it back in 2007.

Thankfully, due to the kindness of our managing editor Carl (and the wonders of the internet), I will continue on as map’s editor. To be able to live two dreams at once is something I could never have imagined and I want to say an enormous thank you to the map team for making it possible – map has changed my life and you’ve all become my extended family! Carl, I would especially like to say thank you to you for inspiring me long before we ever met, and for continuing to do so.

You’ve been the most amazing teacher, mentor and friend, and I look forward to working together for many years to come.

Mikki Brammer EDITOR

A meal shared with others is one of life’s most enjoyable and enriching experiences. Unfortunately, many underprivileged children and families in Australia struggle every day to put food on the table.

Through the concept of ‘Buy a Meal, Give a Meal’, Australian charity BAMGAM creates a channel for restaurants to partner with their guests to help underprivileged families. Restaurateurs can offer patrons the opportunity to change a child’s life – each time they purchase a nominated BAMGAM menu item, part of the cost is donated to help support a child. @ www.bamgam.org

RETRODREAMER ––

FANNIE FARMER

“Progress in civilisation has been accompanied by progress in cookery.”

mikki@mapmagazine.com.au

Often called ‘the mother of level measurements’, Fannie Farmer was the author of popular recipe book, The Boston Cooking School Cookbook. Fannie first developed an interest in cooking in her mid-twenties and enrolled in the Boston Cooking School, where she was asked to serve as assistant director upon graduation. Pioneering the use of standard level measurement in cooking, Fannie was renowned for her ability to teach cooks to carefully follow recipes.

A NIGHT FOR TWO ...

AT LIMES HOTEL Always a source of frivolity and fun, Limes Hotel has endeared itself to the denizens of Brisbane in the four years since it opened in 2008.

But while many a night may have been spent partying atop the petite hotel, few of us have actually experienced the designer accommodation within. In celebration of its new bar Alfred & Constance opening in August, Limes – along with map magazine – is giving you the chance to have a night away in your own city. The winner and their lucky plusone will earn themselves a one-night stay at Limes Hotel in a Deluxe Double Room, with two signature Limes Bathrobes by PLOH to take home, and cocktails for two at the Limes Hotel Roof Top Bar. For your chance to win this luxe night away, visit www.mapmagazine.com.au and follow the links. Winners will be notified by email. Good luck!

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

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01 Win one of ten double passes to see

04 Win one of ten double passes to see

Seth MacFarlane’s outrageous comedy

Dendy Portside’s screening of the ballet

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02 Win one of ten double passes to see

05 Win one of five double passes to the

director Steven Soderbergh’s film

opening night of Judith Wright Centre’s

Magic Mike

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03 Win one of five five-film passes to

06 Win one of three double passes to

attend GOMA’s film retrospective of

see the Brisbane Powerhouse show

Pedro Almodovar

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check out the latest news at TheWeekendEdition.com.au

village

direction

GLOBAL DREAMER

ANDREW BELLAMY CREATIVE DIRECTOR, USA ILOTT VINTAGE

www.ilottvintage.com –– Capturing the spirit of nostalgia, Andrew Bellamy collects and restores select vintage rangefinder cameras, giving them new life with a unique wooden veneer. age 31. born England. thing that made the world sit up and take notice of you I’m not sure it did,

but our cameras have been getting some attention. describe yourself in ten words English designer who has lived in London, Oslo and Miami. gets you out of bed in the morning Hunger. something you discovered this month Frozen piña coladas are three for $5 at Target. last thing that made you smile Someone smiling at me. most beautiful thing you’ve ever seen My wife/my dogs/Series 1

WOOLLEN // FURNITURE Bound to be the centrepiece of a room, the Bommel Pouf is not only a talking point for its bright colours and unique design, but also for the meticulous craftsmanship involved in its creation. Conceived by German designer MYK, each object in the Bommel (also known as pompom) range is crafted entirely by hand and completely unique. Several hundred high-end quality wool threads are bundled, rolled, tied and cut in the construction, with the finished pouf comprising of an incredible 750 handmade pompoms. The whimsical range also includes chairs, carpets and cushions. @ www.myk-berlin.com

METAL // STEED

E Type Roadster/the original Canonet.

The rocking horse has delighted children for many centuries.

The earliest known designs of the toy had simple details and were usually constructed from wood.

As centuries passed, the rocking horse progressed to include ornate carving, saddles, and lifelike details. In his study of similar objects, Israeli designer J.Key has gone back to basics to design a minimalist rocking horse, constructed of modern materials such as steel and leather. The design is comprised of a single shape repeated in different scales to create an abstract version of the classic toy. @ www.jkeystudio.com

idea of complete happiness

To be able to travel anywhere taking pictures, then have tea and cake at grandma’s house. last time you did something for the first time

A couple of months back – I got married and got a tattoo. makes you different I speak Spanish and Norwegian. scares you Running out of time. worth fighting for Love, family, happiness, freedom. environmental beliefs Do what you can, then do a bit more. tell me about design Keep it as simple as possible, but not simpler. biggest inspiration People who are passionate and driven. words of wisdom Stop hiding behind excuses and just get started.

06 map magazine

T H E E AT I S S U E J U LY 1 2

SIMPLE // SPICE

GOURMET // POLITICS

A spice rack can showcase the flavours of the world, and while budding chefs will often consult the array of sensory delights, it is sometimes difficult to know the best way to use different herbs and spices when experimenting in the kitchen. Aiming to eliminate this problem, Canadian designer Geneviève Côté has designed Cote Epices, a prototype for a range of spice packaging that identifies how to use the contents, as well as providing tips on compatible spices and ingredients. The packaging is also designed for functionality – allowing compact storage and a lid that doubles as a measuring spoon. @ www.cargocollective.com

In dinner party conversation, the etiquette is usually to avoid the topic of politics. Bending the rules, Conflict Kitchen in Pittsburgh encourages conversation and debate amongst its customers as they dine. The takeout restaurant only serves cuisine from countries with which the United States is in conflict, rotating identities every six months to highlight another country. Conflict Kitchen uses food to engage customers with another culture and highlight issues faced as a result of conflict. Through custom-printed wrappers, the restaurant presents contradicting arguments on a range of issues. @ www.conflictkitchen.org

be the change you want to see in the world

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global report

epicure

AN EPICUREAN CONCEPT REDISCOVERS HANDMADE JOY

Scanning the shelves of the supermarket, we are often greeted with an array of products that are pre-washed, pre-cut or pre-cooked. Ready-made products have become the norm for many foods that we eat but, as a result, people give less consideration to where their food is coming from, what it is made from and how it is produced. Aiming to highlight our diminishing relationship with food and our reliance on ready-made products, London-based designer Ploenpit Nittaramorn has created the Ice Cream Concept Parlour. The concept looks to create a model strategy for introducing people to a new appreciation of eating, creatively educating them on the process of making food. Focusing on a common ready-to-eat food – ice-cream – the Concept Parlour invites people to appreciate the process by making their own ice-cream

ICE CREAM CONCEPT PARLOUR LONDON, UNITED KINGDOM

www.ploenpit-nitta.info

08 map magazine

T H E E AT I S S U E J U LY 1 2

map magazine is proud to be carbon neutral

at home. The Parlour comes fully equipped with all the necessary tools, including wooden spades, a fruit crusher, and a frozen marble board. After mixing cream, sugar, milk and a desired flavour together, the ingredients are to be poured on the frozen marble slab and churned by hand using the wooden spades. In a matter of minutes, the cold surface freezes the mixture, producing the much-loved icy treat. To serve, the kit also comes with a serving cone glass, stirrer and spoon.

As well as gaining a better understanding of the food process, the creator will also have the thrill of experimenting with flavours and impressing guests with their culinary prowess. Through the experiential design of the project, Ploenpit aims to enrich people’s interaction with food, and inspire them to invest the time to make a more informed choice when it comes to grocery buying.

Discover the difference with

Visit www.domayne.com.au Domayne stores are operated by independent franchisees. 速

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FORTITUDE VALLEY, BRISBANE

Come play in the

garden

The city’s new shopping, meeting and eating place.

Your new playground is ready. Wintergarden has transformed into a vibrant, buzzing hub and the city will never be the same again. Discover the stores you love with the brands you adore. Come play in the garden.

The brands you love just a shop, skip and jump away.

Always Habit, Anthony’s Fine Jewellery, Aquila, BanZara, Ben Sherman, Bessie Head, Blooms, Camper, Coach, Cue, Dinosaur Designs, Dirtbox, FantAsia, Flower, French Connection, Georg Jensen, GG Go, Goodlife Health Clubs, Green Bean, Grill’d, Guzman Y Gomez, Hanaichi Sushi Bar & Dining, Hanaichi Japanese Fine Foods, ISPA Kebabs, Jurlique, La Dolce Vita Caffé, Lee, Lisa Ho, Maggie T, Massage Philosophy, McDonald’s, Mecca Maxima, Mick O’Malley’s Irish Pub, Ms Chi Qi, Olive Home, OPSM, Oxford, Peter Sheppard Footwear, Petit Four, Pistols at Dawn, Pure Indulgence, R.M. Williams, Rockport, Rodd & Gunn, Sambag, Scanlan & Theodore, Secure Parking, Seed, Sheike, Strike, Sushi Deli, Sushiro, Swarovski, The Athlete’s Foot, Tinker Tailor, Tommy Hilfiger, Torts Famous Grill, Veronika Maine, VIP Nails, Wagamama, Wittner.

www.wgarden.com.au

village

rolemodels

FELICIA YEW

RORY DOYLE

What is your profession? I am a fusion chef specialising in dumplings at The Brunswick Social. What training or qualifications do you need to fill this role?

What is your profession? I run the pop-up restaurant Red Robin Supper Club, and am also head chef at Paw Paw Cafe in Woolloongabba. What training or qualifications do you need to fill this role? I have completed a chef’s apprenticeship. What are the key skills and responsibilities of the role? As well as technique, you need to be able to plan each event down to the smallest details. You also need to be able to lead your staff, which means being able to communicate effectively and be decisive. How did you get involved in your profession? I answered an ad for a short order cook with the hope of being able to talk my way out of the kitchen and into a bartending job. After a few years as a cook, I decided to do my apprenticeship. Could you break into the industry in other ways? There’s a multitude of other ways to break into the industry, but the traditional route as an apprentice is definitely a far better idea than reality television. What do you hope to achieve within your industry? I’d like to expand Red Robin Supper Club into a more permanent fixture on the Brisbane dining scene.

Are you in the industry for the long term? It took me a long time to find a career that I love this much, so I can’t see myself ever wanting to leave. What advice would you give someone looking to emulate your success? Don’t let a lack of resources or potential financial hardship stop you from doing something that will make you happy. Did you always think you would be in this role? I considered doing my apprenticeship when I was finishing school but was dissuaded by a family friend. It took me ten years, but now I can’t imagine myself in any other role. What was your first paid job? I delivered the local paper when I was 12 .

fusion chef/the brunswick social bar & dumpling house

The best training is working with different people and environments to develop your skills. What are the key skills and responsibilities of the role? To be able to work fast under pressure, while keeping quality and presentation as your focus. How did you get involved in your profession? It all started when I was working as a kitchenhand alongside a fusion chef. He taught me how to recognise an ingredient’s character, and how to use it properly. Day after day, I learned more skills from him, and my motivation and creative skill brought me to Brisbane. Could you break into the industry in other ways? There are many ways to break into the industry, but my advice is to enter with the guidance of a superior.

What do you hope to achieve within your industry?

My main goal is to ensure that my customers are always happy and content. Are you in the industry for the long term? Yes, of course! I have a lot of passion and enthusiasm for food. I love to see people’s happy faces when they taste my food, which is the key to my motivation. What advice would you give someone looking to emulate your success? My advice would be not to give up. Sometimes this industry can be hard but you have to keep focus of your dream. Did you always think you would be in this role? Yes, definitely. I have always wanted to work with food in some form or another. I never stop cooking! What was your first paid job? I was working as a waitress on Hamilton Island.

What would you love to do if you weren’t in this role?

Food is what excites me, so I might like to teach younger people and share my knowledge of cooking. What inspires you? The positive comments and appreciation that come from customers when they enjoy my food. Who is your rolemodel? My friend Andrew, who is an Indonesian chef.

He helped me realise that food should be visually appealing, as well as taste good. What are your words of wisdom?

Work hard with your heart and achieve.

12 map magazine

T H E E AT I S S U E J U LY 1 2

head chef and owner/red robin supper club

What would you love to do if you weren’t in this role?

I always dreamed of writing comic books when I was younger. What inspires you? The variety of ingredients available to me. There’s something amazing about turning an underused ingredient into a great dish. Who is your rolemodel? My rolemodels are all the chefs who I’ve had the pleasure of standing in the line with over the years.

What are your words of wisdom? All the pieces matter.

map magazine supports modester and naboth

Work hard with your heart and achieve.”

– – FELICIA YEW

All the pieces matter.”

– – RORY DOYLE

PAR K APA R T M E N TS NOW COM P LETE AVA I L A B L E F O R I N S P E C T I O N

With the construction of Park Apartments now complete, the second stage of the $1bn Waterfront, Newstead masterplanned development is now open for inspection. Set in the vibrance of the inner city and fringed by the immediate surrounds of the parklands tranquil sanctuary, Park Apartments embodies Mirvac’s uncompromised quality and design to set a new benchmark in apartment living.

This is your opportunity to discover the best new residential address in Brisbane. Come see it for yourself.

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village

neighbourhood

VILLAGE VOICES

CASSANDRE FLEMING OWNER FIVE SUGARS ESPRESSO AND SWEETS

––

FAVOURITE ...

WORD Insatiable. SOUND The band, Laneway Folk. PLACE In my lover’s arms. PASSION Dinner parties.

THING My stocking collection.

FOOD Gnocchi with truffle. SMELL Vanilla buttercream. TIME OF DAY My first coffee. BOOK One Red Paperclip by Kyle MacDonald.

my lover’s arms, vanilla buttercream ...

OPEN // ROAD With the windows down and a sheer sense of freedom, a spontaneous roadtrip can be an exhilarating way to escape the city and unwind. When seeking the wonders of the great outdoors, even the most experienced of explorers need a noble steed to assist them in their travels. For the modern adventurer, especially those trekking the sometimes-difficult terrains of Queensland, Nissan has ‘toughened up’ its range of off-road vehicles with a special Queenslander package. Including bull bars, roof rails and tow balls, the vehicles come equipped and ready to guide you on your next expedition. @ www.nissan.com.au

VINTAGE // ROMANCE The fashions of yesteryear often have a romantic charm that modern clothing cannot replicate.

Those engaging in a love affair with vintage fashion will rejoice, as the Love Vintage Clothing Show comes to Brisbane for the first time from July 13–15 at the Brisbane Convention and Exhibition Centre.

Dealers from all over Australia will be selling their retro, vintage and antique wares, including clothing, accessories, jewellery and textiles. The show will also feature entertainment and workshops, with vintage fashion shows, hair and make-up demonstrations, and lectures by guest speakers. @ www.lovevintage.com.au

laughter, music, the night ...

KATHERINE SAUNDERS OWNER BITTER SUITE BEER BISTRO

www.bittersuite.com.au ––

FAVOURITE ...

WORD Passion. SOUND Laughter. PLACE An English pub.

PASSION The power of a team.

THING Music. FOOD Something sweet. SMELL The sea. TIME OF DAY The night. BOOK Shogun by James Clavell.

14 map magazine

T H E E AT I S S U E J U LY 1 2

GENERAL // STORE

LOCAL // FARE

When you are searching the kitchen for an appetising snack, the simple combination of bread and butter can be the perfect solution. A staple in many homes for generations, a trip to the local store was often to pick up these two essential items. From the team behind Brother Espresso, Bread & Butter at Bulimba brings back the notion of the humble corner store, providing locals with classic grocery necessities, with some modern treats thrown into the mix. The shelves are lined with locally sourced produce, including Le Sebastian breads, Sonoma muesli and Maleny Dairies milk. @ www.brotherespresso.com.au

The mouthwatering sensation of the first bite into a crisp apple is hard to beat. As the mix of crunchy flesh and sweet juice greets your tastebuds, you savour the fruit with complete satisfaction. Even more satisfying is knowing that a local farmer grew that apple. Now in its fourth year, Regional Flavours showcases Queensland’s local produce, growers and chefs.

Held on July 21–22 on the Little Stanley lawns at South Bank, the festival plays host to more than 100 food and wine producers from 12 different growing regions across the state. @ www.regionalflavours.com.au

map magazine supports the david sheldrick wildlife trust

New Winter Menu Experience Victoria Park’s new Winter warming menu available early July, at the Bar and Bistro.

Study 2013: Info Evening

Mouth-watering Winter dishes from our award winning Executive Chef, Jason Peppler.

2kms from Brisbane CBD Free on site Car Parking Open to the public, 7 days

Wednesday 25 July

on campuS | 4:30 – 7pm | aLL WELcomE Find out about our extensive range of study choices.

B A R

&

B I S T R O

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AUSTR A LI A N

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Ends 31/07/12. Mattress, bed linen and accessories are optional extras.

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COOL SITE://www.mydarlinglemonthyme.com

LUXE // DOCK The iPad has managed to fuse a host of experiences into the one gadget, be it writing a literary masterpiece, composing a tear-jerking movie score or reading the morning paper. Sitting on the more luxe end of docks for Apple products, the AeroPad Two allows you to turn your iPad into a homeentertainment system. Created by electronic music pioneer Jean-Michel Jarre, the AeroPad Two has four speakers built into its svelte bamboo and chromiumfinished physique. Plus, the 30-pin dock connector means you can also connect your iPhone and iPod to the system. @ www.jarre.com

DISCOVER: //www.notwithoutsalt.com NOSTALGIC // TECH The art of capturing small moments of inspiration throughout the day has become far easier since the invention of the Polaroid-inspired app, Instagram. But while it’s lovely to have such photographic mementos on your iPhone, sometimes you just want to print them out and write a heartfelt note to accompany your masterpiece.

Feeling your pain, a group of thoughtful minds invented the Instaprint box, which is set with its location or a specific hashtag. Any Instagram photo tagged with that location or hashtag will pop out of the Instaprint box, giving you a modern-day photo booth. Instaprint uses a new inkless printing that sources the colour for the prints from the paper itself. @ www.instaprint.me

TOP 6 bread-making websites

botanical mug

fresh & easy by jane hornby

tala cooks measure

domayne.com.au

phaidon.com

everten.com.au

TOP 6 spice websites

thegalleygourmet.net

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16 map magazine

T H E E AT I S S U E J U LY 1 2

map magazine supports greenpeace

Secrets, scones and sparkling are always better shared with friends…

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INVEST IN PROPERTY WITHOUT COMPROMISING YOUR LIFESTYLE

Owning an investment property portfolio does not necessarily equate to living on a shoestring, according to 33-year-old, Joel Balan: “Thanks to the reliable services from Grow Consulting Group, we have five properties and we still live comfortably, regularly dine out and go on overseas holidays.

“While my goals were to invest, I didn’t want to miss out on

travelling, so we put that into the plan. So far, we’ve been snowboarding in Colorado, toured Europe and the States, been to Singapore and holidayed in Malaysia, all while still living within our means.”

A successful property investor herself, Ayda fully understands the risks, rewards, and legal requirements associated with investing in property. Her extensive experience and expertise underpins her ability to provide measured advice and practical support.

Over the past years, Ayda the property expert at Grow, has helped a great number of local property investors of many different ages, affordability, and financial situations to enter the property market.

Ayda is consistently commended for her extensive knowledge, her exceptional empathy towards all levels of investors, her extraordinary negotiation skills and her unique ability to make the impossible possible.

Register for Ayda’s next property workshop: Call 07 3252 3785 or register online at www.growconsulting.com.au HOW TO BUY AN INVESTMENT PROPERTY IN THE CURRENT MARKET When: Wednesday 25th July 2012 Where: Emporium Hotel – 1000 Ann St, Fortitude Valley Time: 6.15pm for 6.30pm start

village

pavement

PAVEMENT

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

“Where people

“Green, fresh and

“Where my kids

“A civilised and friendly world.”

are less concerned about themselves.”

full of optimism and opportunity.”

can wake up with a smile each day.”

TONI LASKARIS, 35

DAVID RUSSELL, 61

BETHAN ELLSMORE, 25

BILL RANSOME, 36

RETAIL ASSISTANT LIVES: YERONGA

MARKETING MANAGER LIVES: SHELDON

MUSICIAN/ACTOR LIVES: ALBION

ETHICIST LIVES: PADDINGTON

only a local would know … ?

only a local would know … ?

only a local would know … ?

only a local would know … ?

That the West End Coffee House has the best lunch in Brisbane.

That the New Farm boardwalk is the best place to get close to the water.

That Brew Bakers makes the best doughnuts in the world.

what gourmet item has caught your eye recently? The delicious

what gourmet item has caught your eye recently? The amazing chocolates

what gourmet item has caught your eye recently? Stockholm

That the best coffee in Brisbane is at Cockadoodle Cafe on Enoggera Terrace in Red Hill. what gourmet

Portuguese sweets from the Swiss Gourmet Deli in West End. what is

at Chocolate to Die For on Adelaide Street – my family loves them!

stimulating you at the moment?

what is stimulating you at the moment? I am reading a lot of

Syndrome has amazing Swedish cuisine. what is stimulating you at the moment? I am currently performing in a musical at QPAC

by Jason Robert Brown called The Last Five Years. what issue

Researching places to visit in Europe for the upcoming holiday I am taking with my family. what issue needs immediate public attention?

The rising price of street parking in Brisbane and how it negatively affects local business. what are your spiritual beliefs? I believe that the best things in life aren’t things.

science fiction from Dymocks – I have just bought Iain Banks’ new book. what issue needs immediate public attention? We definitely need shade for King George Square. I have a vision of dark-green tree-shaped shade sails, covering the area like overhanging trees. what are your spiritual beliefs? I don’t have a religion – I am just a rationalist.

needs immediate public attention?

item has caught your eye recently?

Unhulled tahini from Fundies in Paddington. It’s organic and tastes great on toast. what is stimulating you at the moment? A book I am reading about how Aboriginal people managed the land in Australia pre-1788. I am currently halfway through and it is very eye opening.

My mate Jim Barclay who helps keep the black dog from my heels.

The marginalisation of arts in Queensland since Campbell Newman’s election. what are your spiritual beliefs? I am a pretty staunch atheist – if there is no afterlife, make it count now. who is inspiring you and why? The other actor and the director of The Last Five Years are amazing. Their devotion to their work and art is very inspirational.

SHOP

SHOP

SHOP

SHOP

West End

Dymocks

Vintage stores

Paddington Antique Centre

EAT

EAT

EAT

EAT

Anesis at Yeronga

Woolworths deli

At home

Sassafras

DRINK

DRINK

DRINK

DRINK

With friends at home

Sugar ‘n Spice Cafe

The Joynt

The Lark

RELAX

RELAX

RELAX

RELAX

Kiotari Beach, Rhodes

On the bus going home

The park with my dog

At home on the verandah

who is inspiring you and why?

My husband, for his constant positive attitude. He is also training hard for the MS Brissie to the Bay charity bike ride, which I am very proud of.

who is inspiring you and why?

what issue needs immediate public attention? We need to

address general politeness amongst people in public life. what are your spiritual beliefs? Let reason be your guide. who is inspiring you and why? My ginger cat, Arthur, because he has a relentlessly positive attitude from the get go.

WHERE DO YOU LIKE TO ... ?

18 map magazine

T H E E AT I S S U E J U LY 1 2

stop global warming

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success

local dreamer

bean lover

JOSH RUSSELL On roasting days at cup coffee in West End, a mouthwatering stream of coffee-scented clouds puffs from the cafe’s rooftop flue, luring caffeine lovers like camels to water. The heady aroma emanates from the cafe’s roasting machine, the trusty Probat L5, located in the back room-cum-roastery. cup coffee owner Josh Russell, 31, can often be found hovering over the humming machine, as if staging a bedside vigil. He feeds it a diet of green coffee beans and waits patiently for the beans to roast before tasting and refining. His humble mission? To make coffee that counts.

Creatures of habit might find their feathers ruffled at cup coffee, the specialty cafe and roastery opened by Josh Russell and wife Sarah in West End’s Russell Street in early 2010. Keep an eye on the cafe’s chalkboard menu and you’ll notice the coffee choices change every three months or so, depending on which green coffee beans are in season.

Right now, Josh is roasting the Kimuli, a new blend from Tanzania, which he describes as being sweet, clean and nicely balanced – the type of coffee you can drink all day.

Josh is also roasting a smooth espresso blend, called the Five-Star Day, crafted with a mix of beans from two sustainable family-owned farms in Brazil and Guatemala.

Soon the menu will change to herald the arrival of coffee from recent Central American harvests.

Sure to feature is the Santa Clara, a Guatemalan coffee that Josh has fallen in love with. It is cultivated on a sustainable farm by a family that has been growing coffee for over 100 years.

What doesn’t change at cup coffee is the commitment to quality. Peek in the cafe’s back-room roastery and you’ll find Josh’s beloved Probat roasting machine surrounded by bulging hessian bags of green coffee

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T H E E AT I S S U E J U LY 1 2

beans and petite brown paper bags of roasted beans ready for sale.

There’s also a coffee machine ready and waiting for tastings.

It is here that Josh and his team strive to roast green coffee to its utmost potential for customers and their cafe clients, including Sourced Grocer at Teneriffe and Blackboard Coffee at Varsity Lakes on the Gold Coast. Inquisitive coffee-swilling folk can also visit cup coffee for free workshops in cupping, which is the art of coffee tasting.

While Josh’s roastery is important to him, he respects that many customers aren’t interested in cup coffee’s obsession with roasting and seasonality.

To many who visit daily, cup coffee is simply a cruisy cafe serving moreish cups of specialty coffee, tea and whole food. And Josh is quite happy for his customers to enjoy his venture in this unassuming way.

He explains that he initially dreamt of opening a simple cafe without a roastery. His brainstorming sketches from five years ago depict a tiny espresso bar of 15 sqm. “It’s funny – you change everything as you go,” he says. “You update and make everything bigger the more you think about it.”

Josh has carved a zigzagged and daring path to his cafe. He grew up in his hometown of Inverell in country

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northern New South Wales and worked as a carpenter for nine years from age 16. He got a taste for coffee when a new cafe opened in town and he started buying ground coffee to make at home.

In 2005, Josh and Sarah moved to Brisbane for a change of scenery and Josh began working as a freelance graphic designer – he’d studied online design courses and taught himself the rest. That’s when he began dreaming of opening his own cafe. “A few people tried to talk me out of it and told me it was a horrible job and I should go and actually get a cafe job before I got too much more into it,” Josh recalls. And so that’s what he did. Over two years Josh worked as a barista for Brisbane brothers David and Jason Narciso, now owners of Elixir Coffee, and at Veneziano roastery in West End. Josh began hunting for a shop space in 2009. It took six months to find the right space and cup coffee opened in January 2010. “West End works really well for us. There’s a good mix of people,” Josh notes.

The more Josh learnt about coffee making, the more he realised a quality cup of coffee relies on much more than the barista’s skills at the espresso machine. For starters, you can’t spin gold from hay. The tastiest coffee

INTERVIEW BY FRANCES FRANGENHEIM PHOTOGRAPHY BY MIKKI BRAMMER

––

Do the best with what you have ... ”

local dreamer

success

E requires seasonal, high-quality, traceable green coffee beans, and meticulous roasting.

To achieve this, Josh sources his beans from reputable brokers in Sydney and Melbourne who have direct links with small, often family-owned, sustainable farms around the world. And, of course, he roasts every batch in-house at cup coffee.

For the first 18 months of trade, Josh and Sarah worked six days per week. Sarah stopped the relentless schedule when she was seven months pregnant with their child, Henry – now 14 months old. “It was hard but it was fun as well,” Josh admits. And they’ve only recently started to turn a profit.

“I guess it’s always been a long-term thing – to have staff and equipment and things that are going to last and building a brand that’s really strong,” Josh says. “We spent more money at the start but it’s worth it now.”

Josh isn’t really prone to micromanaging and prefers to employ people who are keen to open their own cafe one day. “Hopefully in five years everyone working for me has a really nice cafe and there are

more places to drink coffee around town.”

The neverending quest to master coffee making is what keeps Josh motivated. “Coffee for me is really frustrating and I think that’s what got me sucked in … The more I learn, the more I realise I don’t know that much.”

Asked why he cares so much about what he does, Josh says: “I can’t really do anything without trying to do it the best way possible.

I find if I can’t do something really, really well, I don’t want to do it.” He constantly reminds himself of the wise words: “Do the best with what you have. Quality is the most important thing.”

Josh’s dream now is a work in progress. “I have a few ideas,” he says casually yet somewhat mysteriously. Now that his coffee hobby is his day job, he’s returned to making things with his hands for fun.

“I wouldn’t mind learning how to make guitars one day,” he says. “I don’t know, maybe I’ll retire to a shed next to a river and go fishing and make guitars and do nothing else. That would be pretty nice.”

map magazine

T H E E AT I S S U E J U LY 1 2

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22 map magazine

T H E E AT I S S U E J U LY 1 2

map celebrates 12 years of positive media

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Need a pair right Now? go to www.footgear.com.au or visit us instore albert laNe, 191 albert Street, City t. 3211 3200

raw

fashion

SHARON COOPER, 61

ANGUS MUNRO, 42

TAYLOR MITCHELL, 19

What do you do? I am the house manager. What are you wearing today? Sportscraft top, Tasmanian woollen scarf and a jacket from Melbourne. Describe your style? Tailored and conservative. Where is your favourite place? I love to travel – I am happy anywhere! What is the best advice you have ever received? Try to be pleasant to others. Who is your rolemodel? I just live day by day and take pieces

What do you do? I’m an architect at Marc&Co. What are you wearing today? Jeans from The

What do you do? I am a student and writer.

What are you wearing today? sass & bide top and belt, Nana pants and Fahrenheit cardigan. Describe your style? I love Alexa Chung’s style. Where is your favourite place? The Sunshine Coast.

What is the best advice you have ever received?

Make choices and don’t look back from them. Who is your rolemodel? The duo behind Romance was Born,

from the many different people who I meet.

Cloakroom, Donna Karan shirt and Gibson blazer.

Describe your style? Celery crisp. Where is your favourite place? Rio de Janeiro – my wife’s hometown. What is the best advice you have ever received? Think before you speak. Who is your rolemodel? Renata, my wife, because she does things the way I wish I could.

for pioneering a new look in Australian fashion.

map celebrates 12 years of positive media map magazine

T H E E A T I S S U E J U L Y 1 2 23

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fashion

cloth

GLOBAL DREAMER

TIMOTHY JAMES

INDUSTRIAL DESIGNER, USA BUTTERSCOTCH OF BROOKLYN

www.butterscotchofbrooklyn.com –– Butterscotch of Brooklyn designs jewellery by computer before 3D-printing each piece and then casting it in sterling silver, bronze or gold-plated steel.

school chess champion at age ten! describe yourself in ten words

Curious, competitive, impatient, industrious, passionate, hardworking, inquisitive, fair, caring, experimental. gets you out of bed in the morning

The world’s most annoying cat, Lilo.

BESPOKE // SHOES If Cinderella taught us anything, it is that a shoe should be the perfect fit. With many shoes being produced for the masses, it is common to settle for a pair of shoes that are not quite right. Staying true to the rules of traditional shoemaking craftsmanship, Polish brand Aga Prus continues its family business, sewing each pair of shoes with the finest attention to detail. Opening his first studio in 1943, founder Bruno Kaminski made bespoke shoes for celebrities and diplomats. Today, the studio continues to stick to small quantities and custom-made orders. @ www.agaprus.pl

something you discovered this month Whiffle ball – played it this weekend and loved it! last thing that made you smile The Manhattan skyline. most beautiful thing you’ve ever seen Thomas Heatherwick’s

WOODEN // DESTINY A single piece of wood can have endless purposes. It can be manipulated into a new object, used as a source of energy or, in the case of Sabi Collection, it can be given a resurgence of life. Inspired by imperfection, Sabi Collection seeks out untouched pieces of wood to transform them into one-of-a-kind jewellery sets.

Each piece yields a collection of smaller pieces, all of which are identified by their place of origin. The shape of each piece of wood drives the design, and the addition of metal chains creates a beautifully balanced juxtaposition of opposites. @ www.sabicollection.com

rolling bridge, Norwegian fjords and my niece. idea of complete happiness The idea of being a nomadic designer taking influences from wherever you are. last time you did something for the first time This weekend I’ll be seeing my first baseball game – the Boston Red Sox! environmental beliefs I’ve spent the last ten years helping brands create more sustainable products. Often it’s about changing the mindset of the consumer. biggest inspiration Willy Wonka. words of wisdom Jonah Lehrer wrote for me in a copy of his book the words: “Think grit.” His book has made me change the way I think about things and has definitely made me more determined.

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T H E E AT I S S U E J U LY 1 2

COLOUR // PRINCIPLES

GEOMETRIC // SWIMWEAR

Those familiar with the basics of graphic design will no doubt have a grasp of the RGB colour theory – an additive model in which red, green and blue (RGB) are combined as a base to produce a variety of different colours.

After applying the RGB principle to wallpapers and prints, Milanbased duo Carnovsky wanted to translate its designs onto a different material. Deciding on silk, the team created a collection of RGB Silk Scarves, designed as wearable pieces of art that, depending on the way they are worn, can be distorted to create new designs. @ www.carnovsky.com

As winter begins to settle in, you may find your mind already wandering to the warmer months ahead. The glowing kiss of the sun on your cheeks, grains of sand ensconcing your toes and the distinct salty smell of the ocean – all you need to complete the daydream is the perfect piece of swimwear. Young German label Karioka has created a vibrant collection of bikinis and onepieces featuring unique graphics and a retro feel. Designed to fit various body types, the mix-andmatch collection allows wearers to create a custom bikini look from a variety of styles. @ www.karioka-swimwear.com

check out the latest news at TheWeekendEdition.com.au

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GLOBAL DREAMER

# O1 # O2

MEGAN CUMMINS

# O3

FOUNDER, USA YOU SMELL

www.yousmellsoap.com –– Crafted from natural ingredients, You Smell soaps encourage you to love your skin and feel comfortable in it, while cherishing the small stuff and letting your personality shine. age 27. born Memphis, Tennessee. thing that made the world sit up and take notice of you Design. I do

what I love and it seems other people like it too. describe yourself in ten words Sarcastic, stubborn, cereal fanatic, caffeine addict, designer, kitty lover, tenacious. last time you were surprised A couple of days ago I was rummaging through orders and there was one from an A-list actor in Beverly Hills. scares you I have the Peter Pan syndrome. I don’t want to grow up too fast and realise I never accomplished all the things I dreamed of doing. makes you different I can be exceptionally stubborn. I used to say: ‘If you support me, I’ll try; if you discourage me, I’ll try harder.’ worth fighting for What makes you happy and makes the world even a little better. world needs to change More confidence. You don’t have to be a ‘chosen one’ to make a difference, and you don’t have to make the world news to make a noticeable impact. words of wisdom Becoming a ‘success’ sucks. It’s painful, people are vicious, you can go broke, you’ll lose your sanity and sometimes your hope. You have to decide at the start that you’re going to be stubborn.

It’s a game of chicken – stick it out while everyone else around you gives up and you’ll move up the ladder.

CHARCOAL // Looks can be deceiving when

it comes to the Morihata range of toothbrushes.

While they may resemble an average, run-of-the-mill brush, these colourful specimens contain bristles made from Binchotan charcoal powder from Wakayama, Japan. Praised for its anti-bacterial properties, Binchotan is also known for its knack for killing plaque and unpleasant breath.

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# O7 01 Morihata Binchotan Toothbrushes

from www.morihata.com 02 Kiehl’s Over-Night Biological Peel

from www.kiehls.com 03 Dr Harris & Co. After Shaving Milk

from www.drharris.co.uk 04 NARS Limited-Edition Cap Ferrat

Eyeshadow Trio

from Mecca Maxima, Wintergarden 05 Omega Shaving Brush

from www.omegabrush.com 06 Rahua Shampoo

from www.rahua.com 07 Eau D’Italie Jardin du Poete

from Mecca Maxima, Wintergarden 08 Liz Earle Superskin Concentrate

from www.lizearle.com

SPARKLE // Recently moved into

the sparkling new Wintergarden complex, Mecca Maxima fills the void left in the lives of groomingproduct lovers who have experienced overseas beauty playgrounds like Sephora. Included in the enviable range at Mecca Maxima is the NARS limited-edition eyeshadow trio, Cap Ferrat, which is inspired by the Alpes-Maritimes region in southeastern France.

# O6

RAINFOREST // The ‘superfood’ known

as quinoa has earned itself a mighty reputation in the past few years for its health-inducing properties. But the South American grain’s magic touch isn’t limited to food consumption – it’s also a key ingredient in Rahua Shampoo.

Made from the Rahua oil found deep within the rainforest of the Amazon, this shampoo fortifies weak, damaged strands while nourishing and regenerating the scalp and hair follicles.

26 map magazine

T H E E AT I S S U E J U LY 1 2

be the change you want to see in the world

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success

national dreamer

spirited foodie

KATRINA BIRCHMEIER ‘Garagistes’ is the moniker given to a group of renegade French winemakers in the Bordeaux region who challenged tradition and began making innovative wines from their basements and garages. A similar noncomformist spirit is strong in a Hobart restaurant of the same name, which, fuelled by a passion for local produce, opened the doors of its converted shed in 2010. At first, its owners – ex-Sydneysiders Katrina Birchmeier and Luke Burgess – began to question their decision to challenge the conversative dining scene of the Tasmanian capital. But ever so slowly, Garagistes has become not only a jewel in Hobart’s culinary crown, but one of the most exciting additions to Australia’s food scene.

What was your childhood dream?

I always thought I’d own my own business, but I wanted to be a bit more of a high flyer, managing five-star hotels around the world!

What inspired you to follow the path into food and wine?

I worked in hospitality to get myself through university – I worked at Kingsleys and from there I moved to Bills in Darlinghurst and then to Longrain in Surry Hills. It was while I was working at Longrain in 2006 that Luke and I made the decision that we were going to move down to Hobart.

Why Hobart in particular?

It was a little bit random in a way. Luke is a chef and we saw a lot of great ingredients from Tasmania in Sydney and we wanted to have a bit of a quieter life – although it hasn’t really turned out that way! Our idea was to set up a little restaurant in the countryside. We didn’t know anyone in Tasmania but we thought it was the kind of place where we could be closer to the source of the ingredients we were using.

In mid-2007 we opened a small cafe called Pecora at Birchs Bay, and Luke basically gathered all of his ingredients from around that area. There was a local fisherman, a local pork supplier, and the mother of one of the young girls who worked for us grew lots of vegetables and herbs – we also used to raid our fisherman’s garden!

How did Garagistes come into being?

We did Pecora for about nine months and then decided we’d like to do something in

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T H E E AT I S S U E J U LY 1 2

Hobart. We pretty much spent two years looking for a site and we also travelled overseas in that time to get an idea of what was happening in the food and wine world. In February 2010 we came across the site we’re in now as Garagistes, and we opened in September 2010. It was basically a shed with nothing in it – a blank canvas – so it took us six months to get it to what it is today.

What attracted you to that space?

In some ways, it was a case of we didn’t really know what we were looking for until we stumbled across it. We looked at a lot of old corner stores and things like that, but there were always restrictions with heritage listings.

How did your travels influence your concept for Garagistes?

Luke was inspired by a lot of the flavours in Japan and also the minimalist design and the simplicity of some of the food.

We also went to Spain, France and Italy, and in those areas we were more inspired by the wines. We were on the search for natural wines, which are a bit contentious in the wine industry, but I think a lot of people don’t know that there are a lot of additives in wine. We wanted wines that were grown organically or bio-dynamically without additives and using minimal intervention and natural yeasts. In Europe there are a lot more smaller family producers, whereas in the New World in Australia and America, it’s a lot more commercialised. We found a lot of small

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wine bars in France with really different wines, and that’s when I really got interested in it. There was a purity in their flavour that really inspired me.

Was the name ‘Garagistes’ inspired by the French winemakers?

It ended up having a double meaning.

A ‘garagiste’ is a mechanic and there is also the Garagiste wine movement that started in the Bordeaux region. We don’t actually list any Bordeaux wines, but we were inspired by the concept of what the Garagistes were – small-scale producers doing it for the love of it.

You have a very community-focused ethos – what inspired that philosophy?

In a way, we created a place where we’d like to eat and drink. We like the shared food aspect and the casual no-bookings policy. The communal seating came from the fact that those sorts of tables suited the space! I couldn’t imagine having lots of little tables in this big space.

Why is local food such a focus for you?

Well, fresh food doesn’t travel well and here we can pick carrots a day before we serve them, so the flavour of the vegetable is so much better. A lot of the food that gets flown into Tasmania gets sprayed in quarantine, so we like the fact that we know how our food has been grown.

We also buy a lot of heirloom vegetables that aren’t commercially available.

Which dishes are inspiring you?

I love the dishes that Luke makes that showcase interesting or heirloom

INTERVIEW BY MIKKI BRAMMER

––

Follow your passion in work and in life ... ”

national dreamer

vegetables. There’s a Char-grilled Padron with Goat’s Horn Peppers, Fino Sherry and Kampot Pepper Dressing, and also a Caramelised Salsify with Buttermilk and Cheese Sauce, Fried Bread and Radicchio Hearts.

What has been your greatest challenge?

With Garagistes, it was opening in quite a conservative market and having communal dining and shared food – not entrees and mains – as well as the no-bookings policy. We actually started questioning our decision to do this when we first opened, especially having a wine list that didn’t focus on Tasmanian wines, which was a challenge for local people to become accustomed to. But we’ve definitely managed to build a reputation. At first, a lot of people felt out of their comfort zone coming here, but it’s about having staff who can talk people through the menu and the wine list – and make them feel comfortable by showing them that it’s not unusual.

What has been your greatest achievement?

I was just selected this year as one of six national finalists for the ‘Electrolux Young Restaurateur of the Year’ and the final judging will

success

be in August. I’m just happy to have been selected as a finalist!

Whether I win or not isn’t really important, but just to be recognised on a national level is amazing.

Who inspires you?

In the restaurant industry, I find Kylie Kwong quite inspiring with her approach to food, and to the restaurant, and her commitment to fairtrade and organic and basing food around those concepts. She is just such a lovely woman. There’s also a wine bar in Sydney called 121 BC, which is run by Giorgio De Maria, and I find him extremely inspiring when it comes to wine.

What inspires you?

I love serving people but, more than anything, I love seeing people get great enjoyment out of something they’ve never experienced before, be it a wine or a dish.

Where do you find peace in life?

The one thing that I love the most every day is a cup of jasmine tea.

It just energises and refreshes me.

But just sitting down to a good meal with friends is really where I find peace.

What are your words of wisdom?

Follow your passion in work and in life. Once you find a job that you are passionate about, you’ll actually love working.

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T H E E AT I S S U E J U LY 1 2

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village

explore adelaide street promotion

EXPLORE ADELAIDE STREET

CHILDREN OF THE REVOLUTION

TED’S CAMERAS

204 Adelaide Street, City T. 3210 1460 www.childrenoftherevolution.com.au

150 Adelaide Street, City T. 3221 9911 www.teds.com.au

memories

comfort

From neck pain to back aches, discomfort in the body is a sign that should not be ignored. It is an important message from the body that something is not quite right – and many problems can be attributed to the shoes you choose to wear.

Children of the Revolution is a store dedicated to helping heal any discomfort, providing quality service to your feet. With footwear sourced from all around the globe, the store offers shoes that are both fashionable and functional. Owner Sally is a qualified podiatrist with 30 years’ experience and the knowledge to help you choose a pair of shoes that is both stylish and a comfort to your body.

Welcome to Ted’s Cameras, helping you to capture life. Situated in busy Adelaide Street in Brisbane City, Ted’s is conveniently placed to supply any of your digital photographic or video needs. Whatever your photographic whim, Ted’s can provide – from recording your next skydiving event on adventure cam, to your daughter’s wedding or a once-in-a-lifetime safari holiday. In stock are all major brands, as well as the latest in photographic hardware, digital compact and SLR cameras, HD video cameras and accessories. At Ted’s you are in good hands, as the team not only loves cameras but knows a lot about them, with collective ownership of

JR/WATCH CO.

natural

27 Adelaide Street, City T. 3003 1588 www.jrwatchco.com.au

Since the 15th century, the timepiece has adorned the wrists and sat squarely in the pockets of those who admire both its practicality and beauty as an accessory. Today, the watch is just as popular and there is one variety that stands out from the rest in terms of quality and style – the luxurious world of Swiss-made timepieces. Take a step inside the opulent surrounds of the JR/Watch Co. boutique and you will find a place specially designed to showcase some of these coveted watch brands – from Cartier to Chopard, Omega and Longines.

With such reputable brands available, it is a guarantee that your shopping experience at JR/Watch Co. will be a unique visit. The team of T H E E AT I S S U E J U LY 1 2

about 150 cameras between the staff and more than 200 years of shared experience in retail.

If you have a camera conundrum or merely a question about a product, the staff at Ted’s is more than happy to help. Let the creative bunch help you to show off your photos by enlarging them onto canvas, updating your photo book or creating a framed print, all of which can be completed on site and within the same day. So when you finally decide to retire the old film camera or simply to update your existing digital equipment, let Ted’s drag you kicking and screaming into the 21st century – it’s more fun than you think!

BIOME ECO STORES

style

30 map magazine

DISCOVER WHAT’S HAPPENING IN BRISBANE’S PREMIER VILLAGES, WHERE TO EAT, DRINK, SHOP AND PLAY.

trained consultants can help to guide you through the superb collection and share their passion for fine watches with you. Each brand’s collection has been carefully curated to consist of some of the world’s most popular styles, as well as a number of highly anticipated new releases. You may be tempted to try more than one style – whether you are purchasing a timeless gift for a loved one or a statement piece to add to your own watch wardrobe. If you’re travelling, make sure to bring your documents to take advantage of Tax Free purchases on your timepieces. JR/Watch Co. is conveniently located within the JR/Duty Free store, sitting in the heart of Brisbane’s CBD.

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215 Adelaide Street, City T. 3221 9842 www.biome.com.au

Winter’s cool breeze may be a refreshing change in temperature but it can cause problems for your skin. Natural products are an ideal solution to dry winter skin because they don’t contain detergents or synthetic substances that dry and irritate.

Ingredients such as plant oils, which resemble the skin’s natural oils, nourish deep into its layers and help to make your skin glow. Australia’s top organic brands are available at Biome, including Est olive oil soap balls and plant-fibre body brushes. Present this page instore and you will receive 25% off all skin and body care at any Biome Eco Stores until August 31.

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EXPLORE ADELAIDE STREET

DISCOVER WHAT’S HAPPENING IN BRISBANE’S PREMIER VILLAGES, WHERE TO EAT, DRINK, SHOP AND PLAY.

INTREPID MY ADVENTURE STORE

CRUMPLER

291 Adelaide Street, City T. 1300 308 410 www.myadventurestore.com

Shop 4, 156 Adelaide Street, City T. 3221 0279 www.crumpler.com

quality

travel

For those afflicted by wanderlust, there can be no better feeling than travelling the globe. But before you begin your adventures, it can help to consult the experts for advice. Intrepid My Adventure Store is a full-service travel agency specialising in adventures around the world. Here you can consult with a team that has extensive knowledge in thrilling global explorations – between them, the team members have travelled to more than 100 countries. From Peru to Vietnam, there is a huge range of adventure experiences to choose from, and, if you are ready to go now, you can receive up to 25% off tours, in a last-minute special offer.

Sometimes a traditional approach to creation is one that proves the best in terms of quality – this is what the team at Crumpler has in mind when it comes to the making of each bag. Each product is initially crafted by hand, beginning as a sketch on paper, before being turned into a paper design pattern and sewn into the finished final product. While the process may take a little longer, it’s a way for the brand to maintain its reputation of long-lasting original creations. Crumpler was first formed in 1995 in Melbourne by a team who was interested in creating bags for bicycle messengers. Today you can select from a range of products that has

ROOM WITH ROSES

CICCIO’S PASTA BAR

elegant

flavour

Gallery Level Brisbane Arcade, 117 Adelaide Street, City T. 3229 7050 www.roomwithroses.com.au

The delightful experience of taking tea was first practised in the 1600s amongst the noble women of court – a delicate event with an emphasis on etiquette and propriety. Since then it has become a special way to share tea amongst family and friends.

This traditional idea has been enhanced at Room with Roses with the Deluxe High Tea, where you can sit back amongst the ladylike decor with a quality cup of loose-leaf tea and nibble on a delicate selection of sandwiches, savouries and treats. This option is not only a relaxing way to spend a couple of hours, but a sweet idea to accompany events such as birthdays, bridal and baby showers. If you are after more variety, the cafe also offers delicious 32 map magazine

T H E E AT I S S U E J U LY 1 2

expanded well beyond the original design and is intended for every kind of profession – camera and photography bags, laptop and technology bags, backpacks, casual bags and even luggage.

What ties all of these pieces together is the determination of Crumpler to create bags that not only look good but are investment pieces, thanks to each item’s durability, incorporation of quality material, originality and practicality. For those interested in learning more, please visit Crumpler online. The brand has also launched Crumpler Films, a range of short films that showcase the diversity of Crumpler’s products, its people and the community.

breakfast, lunch, sandwich and cake options, to fortify you for the busy day ahead. Located in the historic Brisbane Arcade, the cafe is a tranquil sanctuary – a world away from the busy streets of the central business district just outside its doors.

Since its purchase in 2009 by Vicki Pitts, Room with Roses has also undergone a transformation, which has seen it win multiple awards including having one of the Best Five High Teas in Australia and becoming a finalist for Best Breakfast and Best Cafe Restaurant in Southeast Queensland. While the traditional decor remains, the service and food has been reinvigorated with fresh ideas, including extensive gluten-free meal options.

map magazine supports the david sheldrick wildlife trust

471 Adelaide Street, City T. 3831 9499 www.cicciospastabar.net

While it is home to countless historical sites and landmarks, Italy is perhaps most famous for its passion for food. The nation proudly cooks with only the freshest ingredients in dishes that are simple in combination but incredibly flavoursome.

Using this traditional approach to Italian cooking is Ciccio’s Pasta Bar, which creates a range of delicious pastas and pizzas, all made fresh on site, including the pizza bases and sauces. Delicious desserts are also available in the form of homemade heavenly gelato and sorbet. Accompany your meal with a drink chosen from the extensive list of the all-Italian beer and wine options on offer.

central brunswick medical centre servicing: New Farm, Fortitude Valley, Teneriffe, Kangaroo Point and beyond

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We are now seeing new patients, appointments usually available on the day

A SENSE OF CHRISTMAS THIS JULY

ENJOY A

Christmas

SEAFOOD FEA ST OR ELEGANT HIGH TEA

Mouth-watering Christmas Fare throughout July Join us for some mid-year festive fare when The Brasserie on the River and Lobby High Tea present the wonderful tastes of Christmas in July.

The Brasserie’s buffet will be groaning with all the traditional yuletide favourites for lunch, dinner and weekend high tea. And the elegant Lobby High Tea complete with resident lobby strings, will present a decadent and wickedly-wonderful Christmas in July inspired High Tea. Why wait until December when you can enjoy Christmas in July!

07 3852 2733 www.cbmc.com.au

Central Brunswick Convenience Centre Corner Brunswick St and Martin St Fortitude Valley, QLD 4006 Monday - Friday 8.00am - 6.00pm Saturday 8am - 12pm by appointment Sunday/Public Holiday closed Pathology company on site:

For reservations call the hotel on (07) 3100 5749 or visit www.stamford.com.au/spb Stamford Plaza Brisbane Cnr. Edward & Margaret St, www.stamford.com.au/spb

We accept all referrals

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explore ascot/hamilton promotion

EXPLORE ASCOT/HAMILTON

DISCOVER WHAT’S HAPPENING IN BRISBANE’S PREMIER VILLAGES, WHERE TO EAT, DRINK, SHOP AND PLAY.

THE HAIR CUT

NORTHSHORE RIVERSIDE CAFE

Shop 7, 160 Racecourse Road, Ascot T. 3268 6897 www.thehaircut.com.au

297 MacArthur Avenue, Hamilton T. 3868 4264 www.northshorecafe.com.au

scenery

pamper

A haircut is not only a time to daydream, but an opportunity to reflect your personality with your hair as an accessory. With more than 40 years of combined experience, the professional staff at The Hair Cut knows just how to do this, creating the perfect cut for you. The unisex salon’s friendly team will help pamper you with its full range of services including specialised haircuts, eyebrow waxing and tinting available. Sit back and relax with your complimentary cappuccino in hand as your transformation takes place. The old-fashioned service here is made just that little more special by the quality Wella and Kevin Murphy products used.

The feeling of a cool sea breeze brushing past your cheek while you watch the sail boats cruise by is a refreshing way to welcome the day.

Accompany this with a hearty meal and you are in good stead for whatever comes your way for the rest of the week. Sitting on the banks of the Brisbane River at Hamilton Reach is Northshore Riverside Cafe, where you can admire views of its stunning scenery from every table. Its location is easy in terms of access – arrive to the cafe’s doorstep via CityCat or choose to take your car, as there is ample parking available nearby. Here the views are improved with the delicious meals on offer – comforting portions of tasty breakfast

and lunch options feature seven days a week and are served by a team of friendly staff. For those heading to a show by the opulent Cirque du Soleil held nearby, Northshore Riverside Cafe also offers a dining option with a special menu. The food available at the cafe is notably prepared daily and sourced fresh from local producers. The fully licensed venue also offers the ability to cater for private functions, from birthday parties to lavish weddings, with an incredible display of the river city. If you are visiting the pretty destination and the adjoining luscious parkland throughout the week, you can take in the special $10 cake and coffee deal on offer weekdays.

RUFFLED BAZAAR LIFESTYLE MARKETS

JETTS HAMILTON

HAMILTON LASHES

Hamilton Town Hall, Racecourse Road, Ascot T. 0419 024 289 www.ruffledbazaar.com.au

Shop 7, Portside Wharf, 39 Hercules Street, Hamilton T. 3630 2993 www.gymnorthbrisbane.com.au

31 Winchester Street, Hamilton T. 0423 930 801 www.hamiltonlashes.com

The bustling marketplace is the heart of a community – the place to mingle with friends and neighbours while collecting fresh produce and tantalising trinkets. Ruffled Bazaar Lifestyle Markets continue this community spirit with its monthly lifestyle events, held on a leisurely Sunday from 8:30 am to 12:30 pm at the iconic Hamilton Town Hall. These boutique markets provide an intimate indoor experience for shoppers interested in sourcing unique finds, from quirky homewares to delicious gourmet fare like dumplings and cupcakes. Get your diary ready – the next markets will be held on Sunday August 12.

The hectic schedules of modern life can prove a challenge when there seems to be not enough hours in the day, especially when it comes to fitting in some exercise. Jetts is a gym designed to tackle this problem and is conveniently open 24 hours, seven days a week. You can exercise individually with all new state-of-the-art equipment without the hassle of a lock-in contract. If you prefer to have a little encouragement, Jetts also has a team of experienced and friendly personal trainers on hand, as well as group classes available. Mention you are a map reader and new members are able to avoid paying the joining fee, saving $99.

The coquettish flutter of an eyelash has long been used as a secret weapon – a fact long understood

by Hamilton Lashes. Providing lash extensions to suit the individual client, the salon only uses highquality surgical glue and soft synthetic or genuine Siberian Mink extensions to ensure that lashes last well beyond your first night out. For special events, you can also have feather or paper lashes applied, part of the Avantgarde range of specialty designs available. Other services include the removal of extensions and help in repairing any previously damaged lashes. For July, map readers will only pay $100 for a set of special lashes, saving $40.

lifestyle

34 map magazine

T H E E AT I S S U E J U LY 1 2

fitness

map magazine supports greenpeace

beauty

big news!

The Small Garden Shop is now open!

In the shop you’ll find a unique collection of hand-picked outdoor products and accessories, including

shop at

www.thesmallgarden.com.au open 24 hours a day, Seven Days a week. no space is too small for a Garden.

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explore paddington promotion

EXPLORE PADDINGTON

DISCOVER WHAT’S HAPPENING IN BRISBANE’S PREMIER VILLAGES, WHERE TO EAT, DRINK, SHOP AND PLAY.

ED HOPE HAIR

EUROVIDA

159 Latrobe Terrace, Paddington T. 3367 0252

208 Given Terrace, Paddington T. 3367 8816 www.eurovida.com.au

european

expertise

A young Ed Hope once worked at the convenience store that perched alongside the vibrant Paddington Antique Centre. Where the building once stood is now Ed Hope Hair, a salon with expertise in colour, curl and style cutting. The team here is experienced in providing exceptional and friendly service while giving clients the look they long for. For ‘dos that are a little rebellious, the salon offers the latest in Keratin straightening techniques, as well as texture services. Recently opening on Mondays, the salon offers clients a 10% discount on the day. The best way to stay up-to-date with these specials and events is to follow Ed Hope on Facebook.

After a morning spent strolling the hills of Paddington, enjoy a break at gourmet hub Eurovida. Take a seat and you’ll find a menu brimming with Mediterranean options for every meal of the day. The dining options here are a creative combination of gourmet items – breakfast could be the French Toast with Toasted Coconut, Caramelised Banana, Vanilla Marscarpone, Maple Syrup and Nut Crumble. You can accompany your morning meal with the option of a freshly ground coffee from boutique blend, Espresso di Manfredi. Coffee lovers will admire its hearty chocolate finish. When lunchtime arrives, the cafe is awash with diners eager to try a bite of the

lunch menu – options include Rabbit, Chicken and Pistachio Terrine or something a little lighter, like the Beetroot, Goats Cheese and Grilled Cornbread Salad with Sweetened Balsamic. When temperatures drop to a wintery breeze, visitors can also warm up with the Wild Mushroom Ragout, with Housemade Potato Gnocchi, just like nonna used to make. In keeping with its European influence, Eurovida is also home to an elaborate annual Bastille Day celebration. Held on Saturday July 14, it offers a classic French dinner menu accompanied by wines of the region, but be sure to book early as last year’s event sold out far in advance.

JIMMY ROD’S BARBER SHOP

DU MONDE

VERVE HAIR

Shop 4, 61 Petrie Terrace, The Barracks T. 3368 2400 www.jimmyrods.com.au

171 Latrobe Terrace, Paddington T. 3368 1223 dumonde10.blogspot.com

241 Given Terrace, Paddington T. 3368 3080 www.vervehair.com

The modern gentleman understands the importance of completing an outfit with a slick haircut – a mentality shared by Jimmy Rod’s Barber Shop, which since January 2009 has been transforming tattered coiffures into something a little more suave. Services on offer to clientele include a range of cuts, from classic to modern, accompanied by a relaxing hot towel session. To keep facial hair just as groomed, Jimmy Rod’s Barber Shop also offers traditional face shaves. At one of five Jimmy Rod’s stores in Brisbane, you will feel in safe hands as you are preened and pampered, with free beer in hand for those who visit from 2:00 pm on any day.

The wanderer attires the home with a collection of worldly trinkets and treasures, but the expensive ticket is not essential when you take a trip to Du Monde. Owner Daryl Wark scours the globe for interesting and collectable furniture, homewares and decorating accessories. Recently arrived is a collection of beautiful vintage-style prints, Parisian maps, 19th century anatomy drawings and 18th century tropical bird prints. Amongst the store’s other unique finds you will discover collections of mounted butterflies and insects, vintage Indian sari quilts and covered ottomans. Save yourself the excess luggage and, instead, drop by Du Monde.

Hairdressing is an art form that can take years of training to perfect. At Verve Hair you will find a salon with more than its fair share of experience – all senior stylists have had more than 10 years in the industry. Clients can expect their time spent here to be relaxing, with individual LCD TVs, as well as a range of complimentary refreshments.

Keep afoot of Verve Hair’s events and specials by following the salon on Facebook and subscribing to its newsletter. Competitions include the chance for clients to win $25,000 by booking their first appointment, as well as the opportunity to win a Cloud Nine hot-roller set.

polished

36 map magazine

T H E E AT I S S U E J U LY 1 2

discovery

stop global warming

pamper

t 3162 2573 a 5/155 Baroona Rd, Rosalie

ViSiT ThE Showroom For FrESh idEAS For your homE

See our new range of award winning porcelain tiles.

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EXPLORE WOOLLOONGABBA

DISCOVER WHAT’S HAPPENING IN BRISBANE’S PREMIER VILLAGES, WHERE TO EAT, DRINK, SHOP AND PLAY.

GOA-DOODLE-DO RESTAURANT

C’EST BON FRENCH RESTAURANT

598 Stanley Street, Woolloongabba T. 3846 2424 www.goa-doodle-do.com

609 Stanley Street, Woolloongabba T. 3891 2008 www.cestbon.com.au

flavour

exotic

With its combination of Indian spices and Portuguese flavours, Goa-doodle-do Restaurant is a unique dining experience that provides an intriguing insight into the delicious world of Indian fusion. Through its creative celebration of food, you can taste traditional recipes as well as modern interpretations of classic dishes. The new degustation menu is a great way to experience a selection of the delicious flavours available – the eight-course meal includes spicy seafood and crispy vegetables. Each course is carefully matched with traditional Goan flavours and recipes. map readers will also receive a complimentary wine degustation with each course.

From a warm bowl of onion soup to a rich drop of aged Burgundy, French cuisine is renowned for being a feast for the senses.

At C’est Bon French Restaurant you can experience the flavours of the nation famed for its gourmet items. The restaurant is nestled amongst busy Stanley Street in Woolloongabba, but stepping inside you will find its interiors transport you far away from Brisbane, into the heart of a suburban French bistro. Settling into the enjoyable atmosphere, each dish is prepared for you by a team led by a French sous chef, and head chef Anthony Weyand, who has perfected the culinary art of French cuisine under the

HEINZ MEATS

ABSOLUTELY FABULOUS

tradition

design

611 Stanley Street, Woolloongabba T. 3391 3530 heinzmeat@bigpond.com

Utilising a traditional approach to preparing meat, Heinz Meats is one of only a select few butchers in Australia that uses an old-fashioned method of an open wood-fire smokehouse on its meats. Using this technique is one of the best ways to create layers of flavour in each product and add a distinct depth to the meals you create at home. At Heinz Meats, the products available can also cater to any occasion – perhaps a tasty nibble for your sandwich or a grandiose spread for the family barbecue and Sunday lunch. During the festive season, you will also be able to order a fresh leg of ham with which to adorn your family’s Christmas feast, and the entire range of options available within the 38 map magazine

guidance of renowned gourmand Michel Bonnet.

This importantly keeps an authenticity to the restaurant’s flavours and techniques. If you prefer to sample a selection of the restaurant’s dishes, there are degustation options available in both entree and dessert forms. As for the main course, visitors can enjoy the signature dish of the restaurant – the delicious and traditional Duck A L’orange. Take the family for a hearty feast or make it a romantic meal for two, and you could also make it the home of your next event – celebrate your next birthday or a lively Bastille Day at the separate wine cellar, an intimate area well suited to private functions.

T H E E AT I S S U E J U LY 1 2

store is created from only quality local raw products including Australian pork, lamb and beef. Using a mixture of unique spices, the butcher creates small goods and fresh sausages according to traditional recipes, and provides many ingredients to a list of cafes and restaurants spread throughout Brisbane.

Heinz Meats is committed to the creation of good quality food and takes a great deal of pride in the craftsmanship involved – all products are made by hand on the premises and the process is supervised by the Continental master butcher. You will be able to taste this dedication in the quality of cuts and the lack of preservatives, fillers and artificial colours found in each product.

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39 Logan Road, Woolloongabba T. 3391 1444 www.absofab.com.au

Fun and functional with a little funk and flair are just a few of the ‘f’ words that spring to mind when attempting to describe Absolutely Fabulous.

Home to a unique range of vintage furniture, glass and ceramics, the store is also known for its contemporary designs and homewares, including those by Joseph Joseph. Choose from a wide selection of novelty gifts for those who have everything or a greeting card that will either make you laugh or blush. With a large range of Moleskine stationery and a fabulous winter collection by Elk also in stock, AbFab has the perfect mix of vintage and new to delight all visitors.

Woolloongabba’s best boutique bar and restaurant

Great food – lunch and dinner 7 days Over 75 local, imported and boutique beers

we are here

Over 55 wines Premium spirits 33 fantastic cocktails to choose from

200 undercover car parks

Awesome service

Functions

Come and try our famous Signature 1824!

180 day grain fed 700g Rib on the Bone for $29

Birthday parties

Reunions

Christmas parties

Hen’s nights

Engagements

Fundraisers

Email us at functions@woolloongabbahotel.com.au or call 3217 3181

Like us on Facebook and Win Like our facebook page and automatically go into the draw to Win a FRee sTeak eveRy Week FoR a yeaR valued at over $1500.

www.facebook.com/woolloongabbahotel Competition closes 31 July 2012. Conditions apply.

Woolloongabba Hotel | Gabba Central | Corner of Ipswich Road and Stanley Street, Woollongabba | T 3217 3181 contact@woolloongabbahotel.com.au | www.woolloongabbahotel.com.au | www.facebook.com/woolloongabbahotel

design

home # O1

# O2

POSY // While a monochrome

bunch of lilies can make a beautiful statement, a better method of brightening someone’s day is with a splash of divinely scented colour. A beautiful, bright posy arrangement in a charming jute bag, the ‘Mandarin’ bouquet from Perrotts Florists is packed with seasonal blooms in earthy colours such as reds and burnt oranges.

FOAM // Since its relatively unglamorous beginnings,

the bathtub has been reinterpreted in all manner of shapes and materials. Inspired by Japanese culture, the ‘A New Desire’ bathtub from design collective LIXIL uses a special foam that requires less water than the average tub, and also features insulating properties that keep the water steamier for longer. # O3

01 ‘A New Desire’ Bathtub by LIXIL

from www.lixil-milano.com

PHOTOGRAPHY BY JOHANNES FOERSTER

02 Bask by Studio Sebastian Herkner

from www.sebastianherkner.com 03 ‘Mandarin’ Posy Arrangement

from www.perrotts.com.au 04 PLISSEE Sideboard by Anne Boenisch

from www.anne-boenisch.com 05 P.O.V. Colour-Changing Vase by Night Shop

from www.intothenightshop.nl 06 La Mirage Tile

from www.asatiles.com.au

# O8

07 Arm Rest by Peter Marigold

from www.petermarigold.com

# O4

08 Chair 23D by Gustav Duesing

from www.gustav-duesing.com

# O5

RESTED // Those with a shrewd # O7

# O6

eye for design will lament that sometimes aesthetics do not equal comfort. A designer chair, whilst exceedingly pleasing to the eye, can often cause a touch of stiffness of back when sat upon for extended periods of time.

In response to such form-overfunction dilemmas, designer Peter Marigold created the Arm Rest.

Derived from a Japanese design found in traditional countryside guesthouses, the piece also doubles as a magazine rack.

IMAGE COURTESY OF ARCO, HOLLAND

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T H E E AT I S S U E J U LY 1 2

map celebrates 12 years of positive media

40 Charlotte Street, Brisbane ~ Find us on Facebook

design

space

SPACE

WHAT WE FOUND OUT – – THE BUN MOBILE’S LOGO WAS INSPIRED BY OWNER AND CHEF HARRY’S HEART TATTOO. PIECES OF ARTWORK AT COMFORT AT MY TABLE ARE CREATED BY THE CAFE’S OWNER, NIMS.

quirky cuisine

COMFORT AT MY TABLE

SHOP 5, 19–23 CRIBB STREET, MILTON T. 3162 8574 www.comfortatmytable.com.au

Growing up in Papua New Guinea, Comfort at My Table owner Naomi Zavackas lived the simple life. With no television or video games, Naomi, fondly known as Nims, found joy in the comforts of food. With a desire to bring such joy to the people of Brisbane, Comfort at My Table was born.

Nestled in an unassuming building on Cribb Street in Milton, Nims and husband Gideon built much of the interior themselves. From the moment you walk in you are greeted with warmth and, as the name suggests, a sense of comfort that makes you feel immediately at home. From the embossed pink wallpaper, to the doilies carefully placed beneath table vases, the cafe has an

air of what Nims fondly calls ‘funky nanna’. The counter holds an abundance of visual and edible delights, brimming with vases of flowers, jars of sweets, cookbooks and milkshake makers promising dairy-based treats. Cakes and pastries line the display cabinet, shelves of house-made relish invite you to take them home, and tins of Twinings offer a selection of teas, finished off perfectly with a souvenir teaspoon. Always looking for special trinkets to complement the space, Nims has filled every corner and surface with quirky knick knacks and mismatched furniture, which all somehow come together in a perfectly balanced yet eclectic mix.

THE BUN MOBILE

VARIOUS LOCATIONS AROUND BRISBANE T. 0401 420 922 www.thebunmobile.com.au

The king of camouflage, the chameleon blends into its surrounds, no matter where it might be. Far from this notion, The Bun Mobile makes its presence known, becoming a feature of each port of call. A unique concept to Brisbane, The Bun Mobile is a gourmet travelling food truck, inspired by the new generation of mobile cuisine hitting the streets of New York, Los Angeles, Melbourne and Sydney. Walking towards Loading Dock Espresso, one of The Bun Mobile’s regular locations, it is hard to miss the vibrant exterior of the truck, bursting with colour and promises of the ‘taste sensations’ that await. As you peer into the sunlit serving window, the truck’s interior

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is like a vehicular version of Mary Poppins’ handbag – a seemingly small area that is actually quite spacious. Fit out with state-of-the-art stainless-steel kitchenware, and complete with its own cold room, The Bun Mobile boasts the capabilities of a commercial kitchen in a compact space. The cold room shelves are stacked with the rich colours of fresh green herbs, homemade red dragon sauce, and the soft, white handcrafted steamed buns that The Bun Mobile is best known for. The mobile restaurant rotates between lunch and dinner service, and informs its loyal followers, known as ‘Bunstars’, of its next location using Facebook and Twitter.

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pablo 893 brunswick street Ph. 3254 4900

Happy Birthday Pablo!

We are celebrating our first birthday this month and would like to say thank you to all our wonderful regulars and lovely customers for all the support and love! We will keep working hard to bring you the unique experience that only Pablo can offer.

winner!

WINNER: Best Underground Edward Street Eatery 2012 WINNER: Largest Selection of Gluten Free + Vegan Friendly Foods Underground on Edward Street

WHO WOULD YOU CHOOSE? like us on facebook!

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success

international dreamer

passionate gourmand

ELENA ARZAK A passion for food pulsates through the veins of the Arzak family. For more than 100 years, its generations have enthusiastically toiled in the kitchen of its namesake restaurant – Arzak – in San Sebastian, Spain, producing creative yet comforting Basque cuisine that has endeared itself to tastebuds far and wide. Standing in the kitchen as joint head chef alongside her father Juan Mari, Elena Arzak is the family’s fourth generation to add her culinary touch to the restaurant’s legacy. But despite being named the ‘Veuve Clicquot World’s Best Female Chef 2012’, Elena is adamant that she is simply part of a team – and that she still has plenty to learn.

I was very happy as a child … and I didn’t have a special dream.

I jumped from one idea to the other and wanted to be many things that children often want to be – a doctor, a teacher and things like that.

My parents … ran our family’s restaurant of which I am now the fourth generation to run. As children, we were always in contact with the restaurant. My mother worked in the restaurant, even though she was not a chef, and I would visit her there often. My sister, Marta, is one year older than me and from the age of 11 we used to come for two hours a day during the summer holidays to visit our mother and our aunt while they were working in the restaurant.

I wanted to spend more than two hours but my parents wouldn’t let me because I was just a child. That was when I realised that it was what I liked to do and, when I finished school at 18, I was very sure I wanted to be a chef. My parents tried to tell me that there was a big difference between coming for just two hours per day and doing it as a real profession and asked me to really think about my decision to become a chef.

I have always had a choice ... which I appreciate, because my parents have always let me be free to do whatever I like. So I started at the restaurant at 18 and I have never

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stopped. Marta, on the other hand, studied art history and she now works in the Guggenheim Museum in Bilbao as the sub-director of education, so we really could choose what we did with our lives.

My father and I … still work in tandem. My parents have always told me that if I wanted to change or improve something about the restaurant, I should do it. Since the beginning, my father allowed me to be in the kitchen and I still work with him in the same way that I worked with him 25 years ago. I’m very lucky, and very thankful, to have my parents.

We are people who … have never expected anything and we let things happen as they happen. It was completely unexpected for me to be named the ‘World’s Best Female Chef’ and, of course, I am very thankful to the people who gave me the award – and to my family and the indispensable team at Arzak, as well as for cooking in general.

But I am surrounded by my father and other chefs from this area of Spain who have also won many prizes, and we are all of the opinion that there are many good chefs – you can never think you are the best. That’s unthinkable for me. I’m very thankful that people recognise us, because it says that we are doing things well, but it’s not good to always be looking for, or expecting,

be the change you want to see in the world

awards. Fortunately, there are a lot of good people in the world.

You shouldn’t have too much pressure … because pressure is rarely good. Of course, to maintain a high quality in your work and to be innovative in the kitchen, you need a little bit of pressure, otherwise it’s only human to relax and the quality goes down.

But in order to be innovative, you can’t just change your dishes for the sake of changing them. If you have economic problems or pressure, you collapse and you stop being innovative.

We have a rule to always try to do your best with what you have.

Travelling is … necessary for me, because it opens my mind. You have to be open to things. Of course my family and I have a certain taste because it’s local, but it’s open to the world. Our signature cooking style at Arzak is to create cutting-edge and evolving Basque cuisine. But my taste is not better than your taste, and yours is not better than ours; it’s just different.

When I cook, I cook unconsciously with my Basque taste, but I can use, for example, tandoori. Travelling opens you up to other flavours, which I always find to be very enriching.

There are fantastic chefs … all over the world. I have travelled to many different places and I was very lucky to go to Australia last year for the Melbourne Food and Wine Festival

INTERVIEW BY MIKKI BRAMMER

––

The most important thing is to love your profession, to respect it, and to be humble and listen to everybody ... ”

international dreamer

and also to be a part of filming for Masterchef in Sydney.

There are so many fantastic chefs in Australia who I will never forget, and I ate in so many great restaurants. But the person who introduced my father and me to Australian food was Tetsuya – and I fulfilled a dream I’ve had for a long time by eating in his restaurant.

When you are a chef … you see everything through the eyes of a chef. Everything is inspiring to me. Reading inspires me – there are so many forms of media today that you can read what is happening in Indonesia, Mexico or New Zealand. I also like to read very old books to study what humans used to eat compared to now. Or when I am walking down the street and I see a house painted a nice colour, I am often inspired to use this colour in my dishes. Or I see a traffic light and I am inspired to make a garnish with three colours.

Even the advertisements on TV inspire me. Once I saw an advertisement where there were a lot of dirty dishes and a drop of soap dropped into them and the grease disappeared. It inspired me to create something similar,

success

but edible, in the restaurant.

So we made a soup of blue cabbage with citron and this same effect happened.

The most important thing in life for me is … to love your profession, to respect it, and to be humble and listen to everybody. I am of the opinion that I am still learning – I wish I knew much more – and I learn a lot from the other chefs and from the guests in the restaurant. I have very few hobbies because I am very happy in the restaurant.

Of course I like to be with my family as much as possible – my husband is an architect and I have two small children who are seven and five – but they are very happy because they see that I am happy.

At the moment I am teaching my children to cook. I want them to be free to choose what they do and, even if they end up with careers other than being a chef, I want them to know how to cook because it’s not only important for their health, but also for their pleasure.

If I had one piece of wisdom to give to my children it would be … to be happy, search for your destiny and eat well.

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b r i s b a n e p ow e r h o u s e . o r g 45

gourmet

pantry

IRREWARRA NATURAL GRANOLA PABLO

BLUCAFFE BARATTOLO GROUND COFFEE LUCAFFE WWW.LUCAFFE.COM.AU

TIME CHICK TIMER OLIVE HOME WWW.OLIVEHOME.COM.AU

‘TASTING INDIA’ BY CHRISTINE MANFIELD MONA LISA’S @ WEST END WWW.MONAANDJOE.COM

OSSO BUCCO ALLA MILANESE CICCIO’S PASTA BAR WWW.CICCIOSPASTABAR.NET

‘THE FOOD OF INDIA’ WHEEL&BARROW WWW.WHEELANDBARROW.COM.AU

MENDIS PREMIUM CEYLON TEA ALL INDIA FOODS WWW.ALLINDIA.COM.AU

BLACK MUSSELS WITH COCONUT AND CHILLI HOTEL URBAN BRISBANE WWW.HOTELURBAN.COM.AU

SET OF SIX SPICE TINS NOOK WWW.NOOKBRISBANE.COM

PACIFIC PREMIUM TUMERIC GROUND ALL INDIA FOODS WWW.ALLINDIA.COM.AU

BARISTA BOTTLE DOMAYNE FORTITUDE VALLEY WWW.DOMAYNE.COM.AU

ANNA CHANDLER DESIGN PLATE SET OLIVE HOME WWW.OLIVEHOME.COM.AU

CECILIA ESE COFFEE POD MACHINE LUCAFFE WWW.LUCAFFE.COM.AU

CHAI SPICE MIX FUNDIES PADDINGTON WWW.FUNDIES.COM.AU

HOUSE-MADE DILL AND LEMON GNOCCHI HOTEL URBAN BRISBANE WWW.HOTELURBAN.COM.AU

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map magazine is proud to be carbon neutral

This Euro is on the Rise.

relax and unwind under the timber and tin

Our currency has always been award-winning European-inspired bistro food. Now, under the stewardship of new Executive Chef Alejandro Cancino, it’s even better. Come in out of the cold, try the new twilight menu, and dine early so the night is yours— or take your time and relax. Either is fine.

the gunshop café reservations@urbanerestaurant.com / 3229 3686 181 Mary Street Brisbane / urbanerestaurant.com

53 mollison street, west end www.thegunshopcafe.com 3844 2241

place

gourmet

FOXY DROP //

SOUTHSIDE TEA ROOM //

CAFFE AMANTE //

892–896 STANLEY STREET EAST BRISBANE T. 3391 4990

639 WYNNUM ROAD MORNINGSIDE T. 3899 5859

1/466 BOUNDARY STREET SPRING HILL T. 3832 8742

Regulars of East Brisbane coffee haunt Foxy Bean will have noticed some changes occurring behind the covered windows of the corner space. With the doors now open, the cafe has not only gained extra space, but by night becomes its alter ego, Foxy Drop. Knocking through the walls, the owners have taken over the two adjoining buildings to create the foxy burrow. Hand-painted murals featuring resplendent foxes line the walls, and a grand Chesterfield-style lounge invites visitors to ease in and admire the eclectic surrounds.

The bar is soon to introduce a tapas and wine bar sitting on Thursday to Sunday evenings.

When you’re a child, the inviting warmth and promise of baked goods emanating from a grandmother’s kitchen is hard to beat. Waiting patiently for treats, you admired the kitsch surrounds featuring items that had most likely lined shelves and walls for decades.

Reminiscent of grandma’s kitchen, the Southside Tea Room comes complete with crocheted tablecloths and fake wood wallpaper. The creation of Brisbane indie rockers Patience and John from The Grates, the takeaway cafe serves tea, coffee and cold beverages.

For those with a sweet tooth, you will also find an array of baked goods sourced from Patience’s favourite local bakeries in Wynnum.

There are few things more comforting than a home-cooked meal – especially when the recipe has been passed down and perfected over generations. Far from his Italian home, Roberto, owner and chef at Caffe Amante, brings a little piece of the Mediterranean to Spring Hill. The walls are adorned with family photographs from Italy, the tables are covered with red-and-white chequered tablecloths, and Italian music welcomes you as you walk through the door. The menu is filled with Italian delicacies, including Roberto’s family-recipe lasagne, pizza and pasta, and the cafe serves up blends from boutique local coffee roaster, Supreme Roasters.

map magazine is proud to be carbon neutral map magazine

T H E E A T I S S U E J U L Y 1 2 47

Mention this ad for your free hug at

Sweet DeliciouS eSpreSSo! Find us on Facebook 282 sandgate road, albion T 3862 1627

396 Milton Rd, Auchenflower, Brisbane

P: 3870 8482 deerduckbistro.com.au

gourmet

food

SENSORY // TREAT

MINIMALIST // CUTLERY

INSPIRED // BLENDS

The gentle sway of flowers in the wind can deliver a sensory treat for passersby, with the breeze carrying the floral perfume through the air. Reminiscent of graceful, long-stemmed tulips, the Polk Spice Containers have a similar sensory effect, but with a distinctly different aroma. The set of five open bulbs sit atop wooden stems, coming out at varying angles of a timber box. Presented in a set, the Polk range also features a board to serve and slice baked goods, three bowls to serve salads and two condiment containers. @ www.marusinska.pl

When gathering supplies for a gourmet picnic, it is easy to be swept away by the allure of creamy cheese and crusty bread, forgetting the essential items, such as cutlery. After a request from Wallpaper* magazine to design a special set of picnic cutlery, design brand Minimalux responded with the Knife & Spork. Inspired by common laboratory spoons and the fork-spoon hybrid, both utensils are flat and linear in design, and align together in perfect symmetry. The perfect tools for delicacies, these are picnic essentials you are sure to remember. @ www.minimalux.com

From the careful selection of blends, to adjusting the water to an ideal drinking temperature, the art of making the perfect cup of tea is a ritual taken very seriously by some. Inspired by her love of tea, Cherie Hausler hand blends Scullery Made Teas from her 160-year-old bluestone farmhouse in the Barossa Valley. With Barossa-inspired blends including Barossa Bushgardens and Rainwater Mint, the teas use locally grown seasonal fruits and herbs, which are dried and combined with the finest whole-leaf tea Cherie can find. @ www.scullerymadetea.com

COMFORT // CUISINE As the weather gets cooler, we can begin to embrace scarves, robust red wine and winter comfort food. When searching for warmth on a chilly day, underground Edward Street cavern Verve Cafe can provide such solace. This winter, the restaurant is serving up hearty braised dishes to whet the palate and satisfy cravings of both hunger and warmth. Renowned for its modern Italian fare, Verve’s menu also features an enticing array of pizza, pasta and risotto, including Slow Roasted Tomato Penne, Blue Cheese and Chicken Risotto, and Roast Pumpkin Pizza. @ www.vervecafe.com.au

INGREDIENTS FOR THE SALAD

2 tablespoons dark soy sauce 1 tablespoon soft dark brown sugar 370 g rump steaks 1 cucumber, peeled, deseeded and thinly sliced 1 tomato, deseeded and thinly sliced 6 radishes, thinly sliced ½ red onion, thinly sliced 1 tablespoon chopped coriander leaves 1 tablespoon vegetable oil 50 g pomegranate seeds (optional but lovely)

SPICY BEEF SALAD

FOR THE DRESSING

REZA’S INDIAN SPICE

by Reza Mahammad.

Photography by Martin Poole.

Published by Quadrille.

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2 tablespoons Thai sweet chilli sauce juice of 2 limes and finely grated zest of 1 1 garlic clove, crushed 1 red chilli, finely sliced 2 teaspoons fish sauce 1 sprig of mint, leaves shredded

map magazine supports modester and naboth

TO MAKE

Mix together the soy sauce and brown sugar and pour onto the steak. Leave to marinate for 30 minutes. In the meantime, mix together all the ingredients for the dressing and set aside.

In a separate bowl, mix together all the vegetables and herbs for the salad and set aside. Heat the vegetable oil in a frying pan until hot but not smoking. Shake off any excess marinade from the steaks and sear them for two to three minutes on each side. They will be rare to medium-rare.

Remove and leave to rest for 10 minutes.

Cut the beef into thin slices and place in a bowl.

Add a few spoons of the dressing and toss. Fold in all the salad ingredients, sprinkle with pomegranate seeds, if using, and fold in a little more dressing, serving the rest on the side at the table.

SERVES 2–3

now open s at u r d ay n i g h t u n t i L L at e L i V e M u s i C t h u r s d ay n i g h t Brew – Lower Burnett Lane – BrisBane

Catering to the health ConsCious Community we provide an all day breakfast and lunCh menu foCussed on the paleolithiC diet. the menu boasts grass fed protein, low Carb, vegetarian and gluten-free options.

Shop 2/26 Commercial Road, Fortitude Valley 3852 3836 www.symposiumcafe.com.au facebook.com/symposiumcafe twitter.com/symposiumcafe

arts

prelude

LOCAL DREAMER

FENELLA KERNEBONE HOST, AUSTRALIA

BY DESIGN ON RADIO NATIONAL

www.qagoma.qld.gov.au/gomatalks –– Continuing GOMA’s fascinating series of conversations, Fenella Kernebone will host GOMA Talks Art and Design: Can women rewrite history? on July 19. age 36. born Sydney. performance that first made your world come alive A pantomime I saw with Dad

and Mum when I was very young. describe yourself in ten words

About 5’9, kinda nerdy, reader, writer, thinker, music lover, wannabe traveller. something you discovered this month That, on rainy days, staying in bed is pretty great! last thing that made you smile I smile a lot –

HONEST // MUSIC From heartfelt lyrics to longing melodies, music has a way to tug on the heartstrings – and it’s this ability that local lass Emma Louise has in spades. Before taking to the stage at Splendour in the Grass at the end of the month, Emma will be performing her music at Brisbane’s cosy Black Bear Lodge. Join her on July 11–12 when the songstress will be singing tracks from her debut EP, Full Hearts and Empty Rooms, including the catchy track ‘Jungle’. Supporting her onstage will be the band Argentina, as well as Dads from duo Big Scary. @ www.blackbearlodge.com.au

I am prone to it. Life is generally smile-worthy. tell me about passion I meet and speak to passionate people every day – passionate, creative, driven individuals in design, art, architecture, music and beyond. That kind of passion to create and make change is endlessly inspiring. makes you different I have no doubt there are things that make me different and unique. But perhaps the question for me lately is what makes us similar. tell me about creativity We are all inherently creative ... whether it’s art, telling stories, making music, cooking, designing our homes – anything.

The idea that creativity is reserved for the professionals is incredibly frustrating. words of wisdom I always think about something I heard artist Lucy Culliton say while she was teaching a group of beginners in a painting class: “The best way to solve a problem is immediately.”

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WINE // KNOWLEDGE From grape to bottle, the lengthy process of creating a glass of wine is, for its enthusiasts, well worth the wait. At The Art of Wine featuring Torbreck event at QPAC on July 24, Queenslanders will have the opportunity to engage with the creation of wine with Torbreck winemaker David Powell, as he shares the story of his experience in the wine industry. Accompanying a five-course meal created by chefs Jamie Pearce and Anthony Fullerton will be a selection of the Barossa Valley estate’s wines, chosen specifically to suit the meal’s flavours. @ www.qpac.com.au

FRENCH // CULTURE

NATURE // CELEBRATION

France has a long and celebrated cultural history that goes far beyond the tasty croissant and smelly cheese. Embracing all things Gallic, the Brisbane French Festival will be held at the South Bank Parklands on July 14 (Bastille Day).

Mingle amongst the crowds and lap up the jubilant atmosphere, which will include entertainment from iconic can-can dancers. You can also indulge your inner Francophile with a marketplace selling wares from sumptuous wine and cheese to fashion. The event will be open from 9:00 am to 10:00 pm, and hosts a kids corner, making it a family affair. @ www.brisbanefrenchfestival.com.au

Simply said, without trees the human race wouldn’t exist – as well as providing beauty to the world around us, trees provide much-needed oxygen. Facts aside, as a result of global development and construction, trees are falling by the wayside in increasing numbers. To counteract this, National Tree Day has been established. On July 29, participants are encouraged to hold an event in their local community and help to re-plant what humans have taken away from the Earth – the goal for 2012 is to plant one-million trees, shrubs and grasses by hand. @ www.treeday.planetark.org

map magazine supports the david sheldrick wildlife trust

Organic fairtrade cOffee & chOcOlate delightful decOnstructed cOcktails hand made beer, cider & chilli ginger beer live music, trash films, artist talks & mOre...

Open 7 days

come & spend an evening at home

Cabiria is always open for you.

Oysters, fine food & plenty of tipple.

The Barracks 61 Petrie Terrace Brisbane T: 3368 2666 W: cabiria.com.au

room 60 café + bar 22 carraway st, kelvin grove www.room60.com.au

A beAutiful converted wArehouse in brisbAne’s fortitude vAlley upstAirs // Office Space open plan studios + desk space ideally suited to small creative businesses – from $495 per month +Gst downstAirs // venue for hire provides the ideal blank canvas for events, weddings, exhibitions, private parties, anything you can imagine ...

30 light street fortitude valley www.lightspace.net.au

arts

mood BY MIKKI BRAMMER

LIZ GREEN

JOHN MAYER

MAX RICHTER

TIGER

BY ROGUE RECORDS/INERTIA, 2012

BY COLUMBIA RECORDS/SONY, 2012

BY FATCAT RECORDS, 2008

BY VP MUSIC GROUP, 1989

Combining the whimsy of French chanson with the grit and wit of an English lass, smoky jazz songstress Liz Green has crafted a debut album, O, Devotion!, that flirts between joy and melancholy with a touch of mischief. The Manchesterbased singer, who has been likened to a more timid Nina Simone, spins lyrical tales of love, scorn and intrigue.

A steady bass line, both of the stringed and brass variety, provides the backbone to many of the songs, interlaced with the cheeky sound of muted trumpets that add depth of character to a solid debut record.

It’s been 11 years since the soulful rasp of John Mayer’s voice first graced our ears via his debut album, Room for Squares, and his musical talent has only deepened. Listening to Born and Raised for the first time is akin to encountering an old friend you haven’t seen in years – you realise all the reasons why you became friends in the first place.

A more bluesy offering than his previous records, Born and Raised continues John’s legacy of soulsearching, heartfelt lyrics accompanied by stellar guitar playing, but this time evoking the open roads and sweeping fields of the American heartland.

The ringtone, a ubiquitous contributor to the ambient noise of everyday life, is often considered something to be endured rather than enjoyed. German-born British composer Max Richter attempted to challenge this notion with his 2008 release of 24 Postcards in Full Colour – a series of 24 brief musical vignettes intended for use as ringtones. In a surprisingly soothing musical journey, the collection of composed ringtones could easy be mistaken for a film score, complete with pensive piano riffs and energetic violin solos.

Before the hip-hop infused dance showdowns that currently dominate pop culture, there was Jamaican dance hall. Originating in the Caribbean nation in the 1950s and 1960s, dance halls were public gatherings for young people, consisting of a combination of R&B and Jamaican ska and rocksteady music being blasted over PA systems.

Tiger was one of the genre’s most prolific DJs, rising to fame in the late 1980s. Ram Dance Hall is an amusing look at his eccentric musical work, which includes animal growls and impressively rapid rhyme.

o, devotion!

arts

born and raised

24 postcards in full colour

book BY ERIC LINDGREN

ram dance hall

BOOKS SUPPLIED BY COALDRAKE’S BOOKSHOP, THE BARRACKS

THE AUSTRALIAN WINE ANNUAL 2012

FIFTY ANIMALS THAT CHANGED THE COURSE OF HISTORY

THE STORY OF ENGLISH IN 100 WORDS

MY LAST SUPPER: THE NEXT COURSE

BY JEREMY OLIVER

BY ERIC CHALINE

BY DAVID CRYSTAL

EDITED BY MELANIE DUNEA

‘Australia’s most influential wine guide’ is a (big) pocket guide to the best quality and value wines available in 2012. From the fivepage introduction to the main section, this authorative book surveys the wineries in alphabetical order and discusses each variety produced there, with annual statistics on each. The accompanying smaller sections describe the characteristics of the varieties, and recommendations. An incredible amount of information is squeezed into this book, which should be in every wine buff’s library.

From the small honey bee to the huge minke whale, animals have shared our journey through our time on Earth and have contributed to our wellbeing. Some, such as the herring, have been sacrificed to our needs, while others – such as horses – have been selected and improved to serve their purpose. At a time when another great species extinction may be occurring as ‘collateral damage’ to Homo sapiens’ relentless onslaught upon Gaia, perhaps we need to stop and ponder our shared future and the dependence upon animals we still have – Quo Vadis, everyone?

‘Curtain lecture’: the reproof given by a wife to her husband in bed. ‘Nappiness’: the quality of having a nap. ‘Worldling’: a mortal set on profits. Doubtless there will be hundreds of words you meet in your everyday encounters that you are not familiar with. And like the bodgers of today you will be tempted to fabricate words to suit your needs. Author David Crystal gives us plenty of examples of words lost or extant – their meaning, first use, and good explanations of their contemporary use and demise.

Ask 50 of the best-known chefs in the world what their last meal on Earth would be, put their answers into a book, and here it is. A sumptuous book enclosing their philosophies of creating/ cooking/eating and the reasons for their choices. Surprisingly, all attribute Mother Nature as the true artist, their role being to express the best she produces in a form to be appreciated by the gourmand. Additionally, their home as a child figures heavily in their responses, with their mother the greatest of influences.

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map magazine supports greenpeace

LAKE

Judith Wright Centre and Lisa Wilson present

Dance

A stage in flood is the stunning setting for the exhilarating new dance work from Lisa Wilson (Elbow Room)

“A choreographer to watch” RAFAEl BONACHElA, SYDNEY DANCE COmPANY Judith Wright Centre and Red Chair present

Wed 11, Fri 13 and Sat 14 July, 7:30pm Thu 12 July, 6pm Tickets from $28

SOULO GUITARS Music

Four internationally renowned guitarists.

One night of incredible New music!

Don’t miss the World Premiere of works for four guitars created in collaboration by:

Sat 7 July, 7:30pm

ANTHONY GARCIA AARON HOPPER ANDREW VEIVERS TOBY WREN

Tickets from $25

Arts Queensland presents

BANDS OF YOUR TOWN CELEBRATING GRANT MCLENNAN Music

Featuring the finalists of the 2012 Grant McLennan Memorial Fellowship: EDWARD GUGLIELMINO KELLIE LLOYD LANEWAY SUE RAY

Plus performances by Scott Spark (2011 winner), Adele Pickvance and Grant’s sister Sally McLennan

Tickets from $20

judithwrightcentre.com FIND US:

07 3872 9000

420 Brunswick St, Cnr Berwick St Fortitude Valley Q 4006

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

Photo: Bleddyn Butcher

Fri 3 August, 7:30pm

arts

gallery

GALLERY

WHAT IS INSPIRING US THIS MONTH? – – ACTRESS HEDY LAMARR ONCE MUSED: “A GOOD PAINTING, TO ME, HAS ALWAYS BEEN LIKE A FRIEND. IT KEEPS ME COMPANY, COMFORTS AND INSPIRES.”

creative inspiration

QUANDAMOOKA WHITE CANVAS GALLERY

Before the early settlers arrived, Queensland was home to a number of Aboriginal communities, including the Quandamooka people. Based at Minjerribah on North Stradbroke island, the community continues to tell its stories through artwork. The Quandamooka –

People of the Sand and Seas exhibition will feature a display of Aboriginal art of both traditional and contemporary styles. Thirty paintings will be included in the exhibition, with works from artists Martin Karklis, Joshua Walker and Belinda Close.

UNTIL JULY 31

PORTRAIT OF SPAIN QUEENSLAND ART GALLERY

Explore the events that shaped Spanish identity and the development of the nation’s painters with the Portrait of Spain: Masterpieces from the Prado exhibition. Containing 100 paintings that chart the past three-and-a-half centuries of Spain, the pristine works are on loan from the iconic Museo Nacional del Prado. First constructed in 1785 to house the National History Cabinet, it today stands as a dedicated home of the arts, including the Royal Collection. Queenslanders will be able to catch a glimpse of some of the museum’s most iconic pieces, including those by El Greco and Murillo. This will be the largest and most significant international loan the Prado has undertaken, as well as its first exhibition in the Southern Hemisphere.

FROM JULY 21 ABOVE, IMAGE ONE: SÁNCHEZ COELLO, THE INFANTA ISABEL CLARA EUGENIA AND MAGDALENA RUIZ (LA INFANTA ISABEL CLARA EUGENIA Y MAGDALENA RUIZ), 1585–88, IMAGE COURTESY OF QUEENSLAND ART GALLERY. TOP RIGHT: BELINDA CLOSE, WINTER BABY OF QUANDAMOOKA, IMAGE COURTESY OF WHITE CANVAS GALLERY.

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stop global warming

WILGEFORTIS

ART FACTORY GALLERY

Saint Wilgefortis is a character from European folklore who became a symbol for liberation. Having refused to enter a marriage arranged by her father, she prayed for help and was gifted a beard and a moustache, causing her suitor to withdraw his advances. In a fit of rage,

her father had her crucified and Wilgefortis became an icon for those seeking relief from tribulations, particularly women.

She will be explored through art in the exhibition Wilgefortis, with artists including Suzie O’Neill and Quentin Purdie.

FROM JULY 20

Michael Keller 25 July – 5 August 2012

new paintings

Graydon Gallery 29 Merthyr Road New Farm www.michaelkeller.com.au

E - C ata l o g u E D o w n l o a D t h e e x h i b i t i o n c ata l o g u e f e at u r i n g m o v i n g i m a g e s o f t h e a rt w o r k s , i n t e r v i e w s w i t h t h e a rt i s t s a n D D i s c u s s i o n s o n t h e s c i e n c e b e h i n D k i n e t i c a rt f r o m o u r w e b s i t e .

D i g i ta l e - c ata l o g u e s u p p o rt e D b y t h e i a n p o t t e r f o u n D at i o n

ross manning, ExtEndEd projEction 2012 (Detail). courtesy the artist anD milani gallery, brisbane. photo: a chomicz

GOLD COAST CITY GALLERY

e D u c at i o n w o r k s h o p s p r e s e n t e D i n pa rt n e r s h i p w i t h t h e Q u e e n s l a n D acaDemies young scholars programs

The Arts Centre Gold Coast 135 Bundall Rd Surfers Paradise www.theartscentregc.com.au 07 5581 6567 Open Mon to Fri 10am – 5pm Weekends 11am – 5pm

arts

live

circus visionary

YARON LIFSCHITZ Since Yaron Lifschitz joined Brisbane-based circus company Circa in 1999, the company has enjoyed a glowing transformation. As Circa’s artistic director and CEO, Yaron has nurtured the company from a struggling ensemble to become one of the world’s most respected touring groups. Yaron says 2012 is proving to be one of Circa’s busiest years, including a gig at the London Festival 2012 and the premiere of its new work, S, at Brisbane Festival. Not one to rest on his laurels, Yaron is constantly questing to be better tomorrow than he is today.

As we speak through an abnormally clear Skype line, Yaron Lifschitz is in Massachusetts preparing for Circa to open the Jacob’s Pillow Dance Festival in a matter of hours. “It’s one of the oldest and most prestigious dance festivals anywhere,” Yaron notes. “So it’s a big privilege and honour to be here.”

It’s impressive but not unusual for Circa to secure coveted gigs overseas. During Yaron’s 13 years at its helm, Circa has earned a reputation for presenting contemporary circus that is innovative, captivating and beautiful. In recent years, its annual audiences have grown to more than 80,000 across the globe.

Yaron notes that some of Circa’s greatest achievements include opening the internationally renowned Montreal Circus Arts Festival and performing at the Barbican Theatre in London, one of the world’s most esteemed venues. He’s also excited to premiere Circa’s newest show, S, at Brisbane Festival on September 8. S promises to be “sinuous and seductive”, fusing extreme acrobatics with punchy theatricality.

Yet despite these accolades, Yaron is yet to feel a true sense of achievement, which helps to motivate him. “I find the most inspiring thing is a healthy dose of depression and fear of one’s own limitations. I’m never particularly satisfied,” he says frankly.

“At Circa we spend a lot of time trying to work out how to be better – we’re constantly questing and challenging ourselves.”

There is no doubt that Yaron is doing

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a masterful job in guiding the company to lofty heights, especially considering that, when he joined Circa in 1999, it was on shaky artistic and financial ground. On the flipside, Yaron credits Circa for helping him find his feet in the artistic world.

As a young boy, Yaron dreamed of being a pilot but recalls the moment at age 16 when a pretty girl in drama class posed the idea of theatre directing to him.

“And I thought, that’s a good thing to do … I remember it was like a bell going off.”

After high school, Yaron graduated from the University of New South Wales with a degree in English and history and in 1991 completed the National Institute of Dramatic Art’s prestigious graduate director’s course. He worked on various theatre programs, including founding the Australian Museum’s theatre unit where he commissioned a buzzing program of plays and children’s pantomimes.

But Yaron says he was never destined to be a theatre director. “It took me 10 years to discover that I lacked the basic things you needed to be a decent theatre director – like talent,” he admits. In 1999, he became artistic director of Rock ‘n’ Roll Circus (to be renamed ‘Circa’ in 2004) and was instantly captivated by circus, despite his lack of physical aptitude.

“I’m about as physical as a lettuce leaf; there’s no great ability or desire to show anyone anything. So I have to implant my ideas in the pituitary glands of my performers to make them think and feel and

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secrete things through their bodies to create beauty that erupts on the stage. And that’s a lovely challenge.” Yaron also loves the immediacy of circus performance. “The risks are real, the experience on stage is real, the danger is real, and I think that creates a space where you can make a connection.”

His early vision for Circa still stands true today. “Look into the heart of circus and find things that touch the human heart,” he says. “Take it seriously as an art form. Communicate. Try to move your audience. Be authentic to what it is that circus does. Stop acting. Stop chasing the audience’s applause and instead hold out for a meaningful connection between the extreme physicality of what we do and the large potential in all of our hearts to feel something.”

His advice to young directors is to have faith. “Find what you’re really great at and then trust your heart, but don’t believe the hype. For six years at Circa we got really bad reviews. And I knew some of the work was bad, some was good, some was hopeful, some I didn’t have a clue, but I never doubted we were on our road to make something great.

I just knew we weren’t there yet.”

Asked what he still wants to achieve with his career, Yaron says simply: “I would like to do something better tomorrow than I did today.” And when he needs wise words to guide him, he recalls a quote by Spanish poet, Antonio Machado: “Walker, there is no road. The road is made by walking.”

INTERVIEW BY FRANCES FRANGENHEIM

––

Find things that touch the human heart ... ”

face

film

JOE MANGANIELLO

MAGGIE GYLLENHAAL

TOM HARDY

DIRECTED BY STEVEN SODERBERGH

DIRECTED BY TANYA WEXLER

DIRECTED BY CHRISTOPHER NOLAN

After a series of high-school injuries prevented a sporting career, Joe Manganiello was accepted at his second audition as one of 17 students for the Carnegie Mellon School of Drama. Breaking into Hollywood as Flash Thompson in the SpiderMan film series, Joe then trained for five months to play werewolf Alcide, a character described as ‘having arms like tree trunks’, in the novelinspired television series, True Blood. In his latest role, Joe plays male stripper Big Dick Richie in Steven Soderbergh’s film, Magic Mike. The film follows Mike (Channing Tatum) as he teaches a young dancer called The Kid (Alex Pettyfer) the fine art of partying, picking up women, and making easy money.

The daughter of a successful scriptwriter and a director, it was natural for Maggie Gyllenhaal to follow the same path into film. Making her screen debut in 1992, Maggie’s first six films were directed by her father. After her breakout role in Secretary, she has continued to charm audiences in films including Mona Lisa Smile, The Dark Knight and Nanny McPhee.

Maggie’s latest project sees her star as feminist Charlotte Dalrymple, daughter of Dr Robert Dalrymple (Jonathan Pryce) in the film Hysteria. In Victorian London, Dr Dalrymple is renowned for treating women diagnosed with ‘hysteria’, using pelvic massage.

Requiring assistance, he hires Dr Mortimer Granville (Hugh Dancy), who invents a medical device – the vibrator – to treat the condition.

Since his television debut in acclaimed miniseries Band of Brothers, Tom Hardy has showcased his versatility in a number of stage and screen productions. After battling with addiction during his late teens and early twenties, Tom has dedicated himself to assisting others through his theatre company Shotgun, which helps disadvantaged people write their own material for stage and screen. Known for his role as Eames in Christopher Nolan’s thriller Inception, Tom has teamed up with the director again as villain Bane in The Dark Knight Rises. The third and final instalment of the series picks up where The Dark Knight left off, and sees Batman (Christian Bale) pitted against new threats to Gotham – the deadly Bane and Catwoman (Anne Hathaway).

magic mike

hysteria

the dark knight rises

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T H E E A T I S S U E J U L Y 1 2 57

Art + VintAge July 13 – 15, 2012 | Brisbane Convention & exhibition Centre, South Bank

BUY Art • WAtCH ArtiStS CreAte • Free WOrKSHOPS

*Present this token to receive $2 off your ticket to either show. Original tokens only – no copies.

Open times: Friday night opening: 5.30pm – 9pm Saturday: 10am – 5pm Sunday: 10am – 4pm

Your ticket to Art Expo or Love Vintage gives you access to both shows on the same day. tickets: Buy online or at the door.

Adult $14. Aged or Disability Pensioners & Seniors $12.

Child (10-16yrs) $7, under 10yrs free.

DiSCOVer & BUY FASHION • HOME • STYLE

More information: Like us on

Organised by:

www.artexpo.net.au www.lovevintage.com.au

02 9452 7575

arts

ticket

BOB DYLAN NIGHT

THRASHING WITHOUT LOOKING

SIMONE FELICE

HOME

AT QPAC

AT BRISBANE POWERHOUSE

AT THE OLD MUSEUM

AT LA BOITE

There are few people who have the recognition and respect that warrant a night’s dedication, but Bob Dylan is one such character. With a career that spans more than 50 years, 47 albums and 500 songs, Bob emerged during the 1960s with his treasured classic ‘Blowin’ in the Wind’. To celebrate Bob’s 50th year in the business, five of Australia’s leading musicians will perform songs in his honour. Join Kav Temperley, Josh Pyke, Kevin Mitchell, Patience Hodgson and Holly Throsby as they perform songs originally penned

by Bob, with their own unique twist.

It’s thought that when one sense is lost, the rest are heightened.

Working on this theory is the performance Thrashing without Looking – a show that combines live cinema with aspects of live performance, as well as some participation from the very limited audience. Using a slew of tools including video goggles, Champagne and loud music, this experiential work examines the role of the audience, all the while taking a journey through the themes of loneliness, frenzy, banality and cliche.

Simone Felice is a musician wellacquainted with how fragile life can be – in the summer of 2010 he was forced to undergo open-heart surgery to repair a congenital defect.

This brush with death has greatly influenced his songwriting and has served as inspiration, helping Simone to create songs of depth and honesty in his musical pursuits. Having just released his first album since going solo from band The Felice Brothers, he will be visiting Brisbane for the first time on tour, supported by fellow American Josh Ritter.

As Shakespeare so aptly put it: one man, in his time, plays many parts. This theory is being embraced

by Margi Brown Ash who, in the show Home, uses fragments of reality and a little imagination to rethink her own life. Margi transforms herself into actor, therapist, wife and mother, exploring the different roles we can each take on in a lifetime.

The performance encourages the members of the audience to relate with their own roles and journeys taken, as well as reflect through the stories of isolation and belonging.

www.qpac.com.au

www.brisbanepowerhouse.org

www.oldmuseum.org

www.laboite.com.au

july 7

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july 25–28

july 5

july 18–28

map celebrates 12 years of positive media

Berroco Biggan Design B r ow n s h e e p c as c a D e DeBBie Bliss ella rae Jo s h a r p noro p i e r r ot M a D e l i n e to s h MalaBrigo Knitpro aDDi n a M ast e

inspiring your passion...

HigH quality knitting & crocHeting yarns

Studio A / 9 Chester Street, Newstead www.tangledyarns.com.au  tangled@tangledyarns.com.au  3666 0276

stimulator

arts

independent indigenous choreographer/performance-maker

a chat with ...

VICKI VAN HOUT BRIWYANT AUGUST 1–4, BRISBANE POWERHOUSE

›I became a performer because ... I am definitely not office material. I tried it once

and was told that, while I did possess surprisingly competent organisational skills, sadly I did not match this with my demeanour. Too loud and too abrupt by far. ›My creativity comes from ... some magic place I try not to meditate on much lest it deem me too arrogant and disappears on me. It’s a virtual muscle that acts like any other, getting stronger with use. ›I ‘fuel’ my creativity by ... many things in any given moment, on any given day.

In my work, it is the human condition in general. I am in awe of excellence and those who achieve or aspire to it while still maintaining a sense of self and integrity. ›I love my job because ... where else do you literally get paid to play? Albeit very structured play. To see something tangible from mere imagination can be one of the most rewarding experiences. To work with a team of people who believe that you can do it is even more incredible – the closest to giving birth I’m ever going to get. ›Through my work, I would like to ... share in the sense of pride I have for Australian culture, with our cultural heritage and now greater diversity. Indigenous culture, in particular, is a beautiful and sophisticated reflection of the way we interact with this land.

›Favourite author: Carl Hiaasen ›Director that inspires me: Rolf de Heer ›Favourite actor: David Gulpillil ›Most played on my iPod: Djakapurra Munyarryun ›A performer I love: Martin del Amo ›Artist I most admire: Umberto Boccioni ›Makes me laugh: Ross Noble

map celebrates 12 years of positive media map magazine

Fresh Cut 2012 Our pick of new Queensland artists: Sean Barrett, Antoinette J. Citizen, Yavuz Erkan, and David Nixon until 4 August

leading sponsors

government sponsors

core sponsors

IMA receives financial assistance from the Queensland Government through Arts Queensland (major sponsor), from the Visual Arts Board of the Australia Council (the Federal Government’s arts funding and advisory body), and through the Visual Arts and Craft Strategy (an initiative of the Australian Federal, State, and Territory Governments).

T H E E A T I S S U E J U L Y 1 2 59

arts

stimulus OPERA

THE MIKADO july 7–28 AT QUEENSLAND CONSERVATORIUM

One of Gilbert and Sullivan’s celebrated works, The Mikado will be brought to life by the talented Opera Queensland ensemble and the Queensland Symphony Orchestra. Set in the Japanese town of Titipu, the story is a British-style romp through romance and comedy. While originally staged in 1884, this version has been updated to modern-day Japan, complete with Hello Kitty, Harajuku Girls and micro technology.

MORE ...

LAUGHS

›

FLIGHT OF THE CONCHORDS

Watch Bret and Jemaine perform songs from the popular TV show.

ACO TROUT QUINTET & QUARTET FOR THE END OF TIME

CLASSICAL july 11 AT QPAC Music has an ability to be an incredibly strong medium for self-expression – Franz Schubert and Olivier Messiaen came from different walks of life but each used music as a way to deliver their stories. The Australian Chamber Orchestra will be performing each composer’s most famous piece – Schubert’s ‘Trout’, inspired by a country holiday at age 22, and Messiaen’s ‘Quartet for the End of Time’, written while he was a prisoner of war.

JULY 7 AT BRISBANE ENTERTAINMENT CENTRE FESTIVAL

›

VALLEY VIBES

Put on your dancing shoes at the all-ages

THEATRE

HE’S SEEING OTHER PEOPLE NOW july 5–21 AT METRO ARTS

Best known for her role in Underbelly: Razor, Anna McGahan proves she has more than just acting chops with her writing debut, He’s Seeing Other People Now. A powerful story set amongst a rioting society and stringent government, it explores the tale of five separate relationships, each of which evolve and implode throughout the tumultuous setting. The performance is directed by Melanie Wild and stars Katy Curtain and Norman Doyle.

student-run music festival.

JULY 14 AT FORTITUDE VALLEY PCYC PERFORMANCE

›

OVO

Marvel at the

MUSICAL

JERSEY BOYS July 13–29 AT QPAC

Growing up in New Jersey, it’s doubtful Frankie Castelluccio could foresee the kind of success he would come to claim as a part of the group, Frankie Valli & The Four Seasons. The story of the four Italian-American kids (also featuring Tommy DeVito, Nick Massi and Bob Gaudio) from the wrong side of the tracks who rose to fame in the 1960s has now been turned into the musical, Jersey Boys.

latest creation of Cirque du Soleil, which explores the world of insects.

FROM JULY 14 AT NORTHSHORE HAMILTON

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T H E E AT I S S U E J U LY 1 2

check out the latest news at TheWeekendEdition.com.au

Introducing Australia’s fastest moving online retailer – stocking a mix of accessible and fashion-forward Australian labels. map readers receive a $20 gift voucher.

To redeem enter MAPMAG upon checking out at sorellabella.com.au

www.sorellabella.com.au

arts

stimulus ART

MORE ...

FRESH CUT from june 23 AT IMA

COMEDY

It’s been said the freshest cut is always the best and, when it comes to the art world, a few new ideas thrown into the mix can never hurt. Head to IMA to catch a glimpse of the creations of some of Queensland’s emerging artists, including works by Sean Barrett and Yavuz Erkan. The multimedia projects on display range from photography to video and reflect a modern world, as well as a modern generation, in tune with technology and its possibilities.

›

JUDITH LUCY

Laugh out loud to the Australian comedienne with her show, Nothing Fancy.

LAKE

PERFORMANCE july 11–14 AT JUDITH WRIGHT CENTRE Water can be a life source to a community, but it can also weave a web of powerful destruction.

Brisbane choreographer Lisa Wilson explores the realm of water and both our fascination and fear of it with her performance of Lake. The dance will be a journey through the symbolism of water and its multiple meanings – it is also performed on a stage submerged entirely in water, thanks to the vision of designer Bruce McKinvin.

JULY 17–22 AT BRISBANE POWERHOUSE FILM

›

THE WAITING CITY

See an Australian couple fight for inter-country

CULTURE

SPANISH FILM FESTIVAL july 11–22 AT PALACE CINEMAS

Australia is a hub of multicultural activity, the pursuits of which are obvious in the film festivals that travel the country. From July 11, catch up on the film exploits of the Spanish-speaking world when the Spanish Film Festival reaches Brisbane. Hosted by Palace Cinemas, there are more than 22 acclaimed feature films taking part, each spanning a range of genres from romance to horror.

adoption in this story based in Kolkata.

JULY 18 AT GOMA CINEMATHEQUE MUSIC

›

SPLENDOUR IN THE GRASS

FILM

STAR TREK: THE NEXT GENERATION july 26 AT DENDY CINEMAS

In 1987, Star Trek was relaunched to the world with a television show entitled Star Trek: The Next Generation, which was released to thunderous applause from science-fiction fans worldwide. Set 100 years after the original series, the show featured an entirely new crew and new ship. It’s been 25 years since this premiere and, in celebration, you can watch two of the most popular Next Generation episodes on the big screen.

Revel in the stellar 2012 line-up, including Jack White and Lana Del Rey. JULY 27–29 AT BYRON BAY

check out the latest news at TheWeekendEdition.com.au map magazine

T H E E A T I S S U E J U L Y 1 2 61

travel

travellers map

buddhist retreat

KOYA-SAN JAPAN

If you think Japan is all neon lights, pachinko parlours and sprawling cities, think again. Here Buddhism sits alongside the frenetic pace of modern life like the perfect ying to its yang. And if you really want to experience it, there’s one place you need to go: the mountainside monasteries of Koya-san.

Tucked up in my tatami bed early that night, it was hard to imagine we’d been in Kyoto that morning. On a muchanticipated trip to Japan, I’d somehow convinced my husband to trade in our comfortable guesthouse for a tatami-mat room, our favourite sushi restaurant for a vegetarian dinner, and holiday sleep-ins to join monks for early morning prayers.

Still, it wasn’t all hard going. Many of the more dedicated enter Koya-san via the ‘walk of life’, an 88-temple pilgrimage retracing the footsteps of the eighth-century monk and scholar Kobo-Daishi. It can take well over a month to complete the 1200 km circuit on foot, but we’d chosen to take the train instead. That morning we’d whizzed out of Kyoto, through Osaka and boarded a cable car that cut a swathe through the giant cedars adorning the mountains. While you could visit in a day, Mount Koya’s charged atmosphere is best experienced with an overnight stay in one of its 53 monasteries that have opened their doors to visitors. We’d secured a night at Muryoko, in a place renowned for its preparation of shojin ryori: a multi-course meal that’s prepared without meat, fish, onion or garlic.

Check-in times are strictly adhered to – after we tracked down our monastery, a smiling navy-robed monk whisked our bags away and told us to be back by four.

No visit to Mount Koya is complete without a wander through Oku-no-in, the cemetery and temple complex that winds through the

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dense forest, and so we set off to explore it all. By the time we reached the Toro-do, the main building at the top of the complex, the light was low in the autumn sky and wispy strands of mist had begun to curl around the thousands of tombs. Suddenly, the chanting of monks filled the air and, ever so slowly, the lanterns lining the path twinkled on, bathing the forest in a haze of golden light.

It was one of those moments you hope to find when you’re travelling. But we were, as always, running late. It was now close to the designated check-in time, and there was an hour’s walk ahead of us. What followed was a less than peaceful sprint, a speedy check-in and a mountain of apologies.

Despite the rush, there was still time for a pre-dinner bath. It’s easy to see why the Japanese love these giant baths.

In that water, with hot steam dancing on the surface, the day slipped away.

It was the perfect way to prepare for the main event: dinner.

After we were steamed, robed and waiting, a gong heralded the beginning of the meal. Two shaven-head monks slid open the paper door to our room carrying glossy black lacquer plates filled with an array of delicate dishes: tempura vegetables, silky tofu, miso soup, pickles, seaweed salads and wild potatoes. I’d had a hard time convincing my meat-loving husband that this meal would be something to look forward to, but it now rates as one of the best of our lives. After we finished slurping noodles,

be the change you want to see in the world

sipping tea and chomping through an impressive array of vegetables, the monks appeared again to whisk away the plates and lie out our beds for the nights. Tucked up tight, for the first time in more years than I can remember, we were sleeping soundly by nine.

And sleep we did. When the first gong sounded at 5:00 am neither of us stirred.

When the second rang out at 5:30 am, I groggily opened an eye. Outside the door, the sound of feet shuffling to the meditation room was the only clue we’d slept in. Cursing as we jumped into crumpled clothes, we crept into the room as the doors were closing.

Wrapped in a curtain of incense, one single drum began to beat and then chanting filled the room. It was as if a spell had been cast in that tiny space and for half an hour we sat there, watching the monks in the dancing candlelight as the sound rose and fell, dispersed by the occasional clash of a cymbal.

All too soon it was over and we shuffled back to our room in time for breakfast.

Perhaps it was the pre-dawn wake-up, or even the cold mountain air, but that morning’s meal of green tea, pickles and rice was a little harder to stomach. Leaving the monastery as the first rays of daylight cut through the sky, I spied a warm artificial glow near the kitchen. I silently slipped my yen into the machine and two cans of hot chocolate clunked into the tray below.

Thankfully, this was Japan, and even in a monastery on a sacred mountain you could find a vending machine.

TEXT BY CASSIE HARREX PHOTOGRAPHY BY CARLOS CASTILLO

––

It was as if a spell had been cast in that tiny space ... ”