map magazine issue 154

JUL>13 #154 BRISBANE

motivated australian people Make this day count ...

says thank you to dreamers

map magazine – proudly carbon neutral since 2006.

FREE M O N T H LY 40,000 copies

JULY THE EAT ISSUE

#154

the dreamers

THE Eat ISSUE July2013 4,686 days since we launched another idea by

20 local

[encouraging dreaming]

“You have to go with your dreams.”

media architects

managing editor carl lindgren business manager wendy schipper publishing manager chrisanthi demos global editor mikki brammer assistant editor melinda halloran editorial assistants lauren barker, sonya gellert, linsey rendell copy editor matthew brady art director/ production manager richard taylor web/graphic designers tahlia gregori, sarah hyne, amy melksham, isabelle stringfellow photographer melinda halloran senior account manager paige gumbley account managers erica asler, georgia boyle financial controller kathryn lindgren media assistant chloe carrucan web developers morgan daly, dino latoga, tom nguyen, sam pospischil contributors frances frangenheim, eric lindgren interns georgia lejeune, ellie williams map cheer squad kara ciampi map babies jasper york, mia, milo day, mollie, oscar, jovian, aleeya, quinlan 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, rosie the giraffe, 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

– – Katrina Ryan

cover Wool Chair by Architecture Uncomfortable Workshop auworkshop.com

dreamer

“If you treat people how you’d like to be treated, then it flows on.” – – jason scott 44 international

dreamer

“You need to go after things wholeheartedly.”

50 arts

– – BLAINE WETZEL

dreamer

“Keep giving with the best intentions. The best will come to you.” – – David Jones 56 live

dreamer

“Take every opportunity to perform. You’ll always learn something.” – – Clarke McFarlane

contents village

fashion/beauty

design/gourmet

04

22

40

think 06 direction Charley Wheelock

street 23 raw 24 cloth

10

Anna Corpron

Design

26

Culture

Candida Romero

global report

grooming

42 46 47 48

home space pantry place food

music/arts/film

travel

50

prelude

62

travellers map

David Jones

La Plage Casadelmar,

mood 52 book 54 gallery 52

Corsica

Explore FEATURES

56 live

30

Clarke McFarlane

34 ascot/hamilton

Anthony Kekkou

57

36 paddington

Ingrid Dimock

58

12

rolemodels

14

face ticket 59 stimulator

16

neighbourhood search 18 pavement

60

adelaide street

Benedict Hardie

stimulus

managing editor’s note

Peace begins with a smile.”

–– mother teresa

I spent today playing volleyball with a bunch of kids and watching a three-year-old girl with a heart of gold play with her ‘brothers and sisters’ … 42 of them in fact! Her name is Gigi and she was abandoned by her parents in a Siem Reap village when she was two weeks old. Luckily the orphanage, Together for Cambodia, welcomed her into their family and Gigi has spent her first three years surrounded by the incredible care of this passionate group of human beings. I was there with my son Jasper and a friend who helps raise money for the orphanage. As we played beach volleyball in the hot Cambodian sun, I couldn’t help but resonate with the immense joy

and fun that radiated from the kids. As we were leaving, a boy named Tong was walking out to go to English classes. He had no feet and walked on the stumps of his legs. The director of the orphanage told me that he will be leaving in three months as he is ready to start his new life. He wants to become a journalist and she mentioned, with a tear in her eye, that his chances are high. The experience has been profound and one that Jasper and I will never forget. Everyone deserves their dream including these kids who have been abandoned! I am in awe of the people who give their time so passionately for these kids. They make dreams possible.

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 2nd

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

village

think

“Don’t walk behind me; I may not lead.

the best moments are spent in good ...

Don’t walk in front of me; I may not follow.

Just walk beside me and be my friend.

”

company

– – ALBERT CAMUS

“Good company in a journey makes the way seem shorter.”

– – Izaak Walton

hello

community spirit

ark Buy a Bale

editor’s memo

––

While food is essential for our survival, it is equally important in fostering relationships and creating a sense of community.

When you think about the important moments you’ve shared over a good meal, an intimate cup of coffee or a quiet glass of wine, often they represent some of the most significant times in our lives. The dreamers in our July ‘Eat’ issue have each dedicated themselves to creating a sense of community through food and drink. Katrina Ryan, co-founder of The Golden Pig, shares her passion for food with those eager to learn the craft. Jason Scott of Shady Pines Saloon spends his time creating locales for the enjoyment of others. And young chef Blaine Wetzel uses his unique approach to cooking to educate foodies on the virtues of local, seasonal farm-to-plate cuisine. We hope you enjoy their stories!

Mikki Brammer Editor

Australian farmers provide much of the produce and livestock that we use each day in our efforts to create culinary masterpieces, ensuring that we have access to fresh, local food. The whim of Mother Nature, however, can make life challenging for farmers who can have their entire crop decimated by drought, sometimes sending them into a life of poverty. Non-profit organisation Buy a Bale hopes to combat this heartbreaking problem by giving city dwellers the chance to help out either by volunteering or donating essential items such as a bale of hay or a litre of diesel. @ buyabale.com.au

retroDREAMER ––

EPICURUS

“Not what we have, but what we enjoy, constitutes our abundance.”

Epicurus, and his namesake adjective ‘epicurean’, is most commonly attributed to the realm of good food. In fact, while the Greek philosopher did advocate enjoying a good meal, his overarching dream was to educate people on the path to finding happiness and tranquility. He believed that the best way to do this was to lead a self-sufficient life of simplicity and moderation, while being surrounded by good friends.

INVITES YOU TO ...

Behind the Candelabra While he was born to modest immigrant parents, Liberace was far from self-effacing.

With lavish stageshows and a wardrobe of sequined costumes that would rival Elton John’s glittering collection, Liberace embraced excess and extravagance in every aspect of life.

After his bitter break-up with Scott Thorson, Liberace became almost as well known for his private life as his music. It’s this side of the musician’s life that is the subject of director Steven Soderbergh’s Behind the Candelabra (in cinemas July 25), starring Michael Douglas as Liberace and Matt Damon as his much younger lover, Scott. For your chance to attend map magazine’s special screening at Dendy Portside on Monday July 22 at 6:30 pm, visit mapmagazine.com.au and follow the links.

112 lucky entrants will win a double pass and winners will be notified by email. Good luck!

mikki@mapmagazine.com.au

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check out the latest news at theweekendedition.com.au

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village

direction

GLOBAL DREAMER

charley wheelock chocolate maker, USA

woodblockchocolate.com –– From their Woodblock Chocolate factory in Portland, Oregon, Charley and Jessica Wheelock make chocolate with the same precision that a winemaker makes wine. age 45. born New York City, USA. describe yourself in ten words

Words are too defining. I would have to do a ten-second dance for you to really express myself properly. gets you out of bed in the morning

The same things that kept me up all night. something you discovered this month Truffle mustard! I didn’t think it was a good idea, but the truffle really came through and it was amazing on a turkey sandwich. idea of complete happiness Happiness is a perfect balance of passion, ambition and satisfaction. most beautiful thing you’ve ever seen What is the best pizza in New York City? There is no clear winner as far as I am concerned. makes you different Everything around me. worth fighting for I’m no pugilist, but I would love to sock the executives of Monsanto in the face. last time you did something for the first time Just recently. But I can’t say what it was here. environmental beliefs I’m afraid we have done some serious damage to the planet. Monoculture is bad news.

The agriculture supporting the global chocolate addiction is a place where I feel like I can do some good. biggest inspiration Problem solving. words of wisdom Try to surround yourself with people who are better at life than you and learn from them.

dapper // wood The knack for tying a bow tie is often passed down through generations of men, with the elder schooling the younger in the dapper art. And yet, for many a modern gent, it still remains a perplexing matter. Solving the problem and also providing that elusive air of irreverence that so many men seek, Two Guys Bow Ties makes the process much simpler with its handcrafted wooden bow ties. Combined with finishes of fabric and leather, the dandy accessories handily require minimal fumbling in order to be worn. @ woodenbowties.com

svelte // sauce Though some high-brow chefs mightn’t like to admit it, the crimson lashings of tomato sauce – ketchup to Americans – are requisite to Australian cuisine.

And for palates that extend further than the traditional Heinz and Rosella varieties, a more natural gourmet alternative exists. Sir Kensington’s Ketchup is brewed from vine-ripened pear tomatoes, apple cider vinegar, agave syrup, coriander, all spice, chipotle peppers and other culinary delights.

Hailing from New York, the brand also conjures up delectable varieties of mayonnaise. @ sirkensingtons.com

clever // stove

ancient // protein Rifle through the pockets or bag of a fitness fanatic and you’re likely to discover a protein bar or two snaffled away in case of a hunger emergency. For those adhering to the currently fashionable paleo diet, however, power bars don’t generally fit into the meat-and-vegetable-heavy regime. Of course, that’s unless the bars happen to be made from bison rather than chocolate. If the power bar had existed back in paleo times, it likely would have taken the form of the EPIC bar – a 100% grass-fed animal-based protein bar designed as nature intended.

The range of bison, turkey and beef bars is paleo-friendly, as well as gluten-free and low in sugar. @ epicbar.com 06 map magazine

T H E E AT I S S U E JU LY 1 3

be the change you want to see in the world

The most common method of cooking for impoverished people in developing countries is the three-stone fire, which not only requires large amounts of wood (that children are often sent to fetch rather than going to school), but it also produces unhealthy amounts of carbon dioxide.

Swedish design studio Claesson Koivisto Rune devised a simple solution to ease this burden via the Baker Cookstove. Made from recycled aluminium, the brightly hued stove uses less than one third of the wood needed for the three-stone fire and reduces carbon dioxide emissions by 56%. @ ckr.se

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global report

design

A culinary approach to design

If the Brothers Grimm’s tale of Hansel and Gretel taught us anything, it’s that houses are not meant to be eaten.

And though it’s rare that we are presented with such temptation, if you were to encounter the Solarium by installation artist William Lamson, your willpower might be tested.

The stained-glass one-room cabin is constructed from 162 individual panels made from sugar cooked to different temperatures and then sealed between two panes of window glass surrounded by silicone. While the tiny light-filled sanctuary was built as an experimental greenhouse cultivating three species of miniature citrus trees, it could easily also be used as many other structures, including a yoga and meditation space, a chapel, reading room, study or writers retreat. For the warmer season,

SOLARIUM by WIlliam Lamson New York, USA

williamlamson.com

10 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine is proud to be carbon neutral

when the sun’s rays are at their strongest, the large panels on each side of the Solarium can be opened to allow summer breezes to float idly through its interior.

The architecture itself takes its influences from the structure of a plant leaf, where the stomata (the openings on the leaves) open and close to help regulate the plant’s temperature. When perched at the apex of an isolated hillside, the Solarium is intended to be viewed from afar, lit up from within by the sunlight to appear as a kind of jewel-like sanctuary.

William designed the Solarium as part of a commission for the Storm King Art Center’s Light & Landscape show in Hudson Valley, New York. Based in Brooklyn, William has worked with sugar for several of his installation projects due to its ability to change colour and texture when heated.

global report

A musical ode to an ancient culture

While Australia’s cities foster a fast-paced culture of change, the rural communities that exist outside urban centres move at a slower pace. And it’s in these remote localities where the spirit of traditional Aboriginal culture still thrives, nurtured by the elders of each tribe. Despite the events of modern history, this culture persists and is being rejuvenated by the displaced who are discovering their ancestral roots, including singer/songwriter Shellie Morris.

Shellie was placed up for adoption as a baby for being a half-caste, and her adopted parents raised her in a house full of music and encouraged her natural singing talents through training as an opera singer. Serendipitously, when Shellie reconnected with her people from her grandmother’s country in Borroloola, she discovered she is from a community of songwomen who carry

culture

their land’s songlines. As she learned the culture, Yanyuwa language and dance of her people, Shellie discovered the musical joy elder songwomen carry in their hearts.

With fewer than ten fluent speakers of Yanyuwa remaining, Shellie embarked on a musical foray to record an album sung almost entirely in the language, as well as other indigenous languages of her people. The album, Ngambala Wiji liWunungu (Together We Are Strong), celebrates Yanyuwa stories and melodies through Shellie’s operatic vocals and the ethereal sounds of the Borroloola songwomen. Sounds from the album will be performed by Shellie at the upcoming Boomerang Festival in Byron Bay on October 4–6. The inaugural festival is a holistic celebration of contemporary and traditional Aboriginal art forms including music, dance, theatre, film and comedy.

Boomerang Festival Byron Bay, Australia

boomerangfestival.com.au

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 3 11

village

rolemodels

Anthony kekkou

Ingrid Dimock

manager/pandelyssi

eco entrepreneur/city chicks

What is your profession? I am a manager and cheesemaker at Pandelyssi. What training or qualifications do you need to fill this role? My father

has been in the cheese industry for more than 40 years, so I have been taught everything from him. Luckily for me, I didn’t need any formal qualifications but there are courses you can do. What are the key skills and responsibilities of the role? I produce three different kinds of cheese for the company: haloumi, ricotta and fetta. I am also responsible for the marketing of the business and delivery of all the products. How did you get involved in your profession? My parents have been doing this all their lives and, when you come from an ethnic family, helping out with the family business is a must! Could you break in to the industry in other ways? Yes, there are many colleges now that provide qualifications. What do you hope to achieve within your industry? To hopefully become one of the leading haloumi companies in the country. Are you in the industry for the long term? Yes, of course. Hopefully I’ll continue on with the business when my parents step down. What advice would you give someone looking to emulate your success? Always do what your heart desires. Did you always think you would be in this role? Yes, since I was young. What was your first paid job? Working with my parents – the same job! What would you love to do if you weren’t in this role? I think I would pursue a career in professional bodybuilding. It has always been a hobby of mine and I would love to take it to the next level. What inspires you? Working with my parents and seeing the family’s success. Who is your rolemodel? My mother, because she always has a smile on her face. She always lifts my mood when I’m down.

What are your words of wisdom? ‘In 1995 I had seven bucks in my pocket and knew two things – I’m broke as hell and one day I won’t be.’ – Dwayne ‘The Rock’ Johnson. The meaning I take from that quote is that if you set your mind to something and give it all you have, anything is achievable.

12 map magazine

T H E E AT I S S U E JU LY 1 3

What is your profession? I breed and sell chickens as

pets. I am also an online retailer of sustainable products like native bees and cheesemaking kits. What training or qualifications do you need to fill this role? You need to have good people skills and a love of animals and birds.

Anything is achievable.”

–– Anthony kekkou

What are the key skills and responsibilities of the role?

Animal welfare, customer service, packing orders and discovering exciting new products. How did you get involved in your profession? I accidentally discovered a niche market and created a modern take on an oldfashioned idea. Could you break in to the industry in other ways? Yes, by volunteering at centres for animals like the RSPCA, or buying a City Chicks franchise.

What do you hope to achieve within your industry?

To become Australia’s leading pet-chicken supplier.

Are you in the industry for the long term? Oh yes.

I have infrastructure of a hatchery and franchises to look after, so I’ll keep working to support these things.

What advice would you give someone looking to emulate your success? Investigate your new idea

by talking with mentors who are already in business.

Be cautious when spending money and be cautious of business-support workers who claim they can take your idea to the stratosphere for a fee. Did you always think you would be in this role? Not in this role, but one similar where I would be dealing with people and sharing knowledge. What was your first paid job? I worked at Kmart in the cash-counting section. What would you love to do if you weren’t in this role? At this stage, there’s nothing else I’d like to do as my job is rewarding and gives me time to spend with my children. What inspires you?

Meeting exciting people who have invented something useful for society, and women who have turned their business idea into a success around their family’s needs.

Who is your rolemodel? Richard Branson – he separates his personal life from work and creates fabulous ideas that challenge mainstream thinking. What are your words of wisdom? Spend real time with your children, own pets and stop and smell the roses as often as you can.

map magazine supports modester and naboth

Stop and smell the roses.”

–– Ingrid Dimock

village

neighbourhood

VILLAGE voices

MARCEL LAL

Area Manager Nissan Australia

nissan.com.au ––

FAVOURITE ...

WORD Hilarious. SOUND My daughter laughing. PLACE Hong Kong. PASSION Tennis.

THING Short breaks. FOOD Salmon sashimi. SMELL Food markets.

TIME OF DAY Getting home to my family. BOOK Kitchen Confidential

by Anthony Bourdain.

hilarious, family, short breaks ...

Food // Art From Thailand’s culture of fruit carving, to paintings of perfectly arranged fruit bowls, food and art have long inspired one another. Deeply interested in the art of food, three local sisters Jessica, Georgia and Maxine Thompson decided to create their own food blog, The Bookery Cook. The blog, which features recipes alongside illustrations by artists, has recently evolved into book form. The Bookery Cook: Art to Eat includes the girls’ own recipes, from semolina gnocchi to prawn wonton broth, and artworks by 66 artists from around the world. @ thebookerycook.com.au

CULTURAL // screening Sri Lanka recently emerged from a turbulent period in its history, with the Tamil conflict forcing many citizens to flee the country. Now that Brisbane is home to a blossoming Sri Lankan community, a screening of the comedy Machan is showing at Tribal Theatre on July 28 to share the country’s culture and discuss issues facing migrants. In the film, a group of Sri Lankan men form Sri Lanka’s first handball team to compete in Germany’s handball tournament so that they can try for German visas. A panel discussion about Sri Lanka will follow the film. @ fermentcollaborate.org

silence, peace, night ...

Gourmet // Festival

John Mantarakis

Owner Fillo & Co

––

FAVOURITE ...

WORD Peace. SOUND Silence.

PLACE West End. PASSION Coffee. THING My 12-yearold daughter. FOOD Anything Mediterranean. SMELL Garlic frying.

TIME OF DAY Late at night – I’ve owned lots of bars, so I’m always up late. BOOK Newspapers.

14 map magazine

T H E E AT I S S U E JU LY 1 3

GratifyIng // escapes Providing an escape from reality and an opportunity to encounter new experiences and ways of thinking, travel has many redemptive qualities. When you partake in a volunteering holiday, the humbling effects of travel become all the more gratifying. To connect travellers with volunteering opportunities, World Expeditions has launched its Community Project Travel website that is solely dedicated to not-for-profit volunteering holidays. The site offers a number of opportunities to assist with cultural and construction projects in countries including Tanzania, Peru, Vietnam and Nepal. @ communityprojecttravel.com map magazine supports the david sheldrick wildlife trust

The food truck has come a long way from those selling hot dagwood dogs at community fairs, with modern incarnations offering more global flavours.

Drawing on this trend, Regional Flavours at South Bank from July 20–21 will not only feature local providores, but will also have an eatery where restaurants from the precinct will offer food-truckstyle fare, such as barbecue corn with salted ricotta and jalapeño butter. Another addition is The Hunting Club, where a tasting menu of sustainable Australian ingredients will be paired with Australian craft beer and cider. @ regionalflavours.com.au

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Luxury // Ride For those with a sense of adventure, weekend getaways are a perfect opportunity to indulge an intrepid streak. Mountain treks, hidden waterfalls and rolling countryside are within easy reach of Brisbane, but the drive there needn’t be an adventure in itself. Offering a smooth and reliable ride, Infiniti’s newest vehicle, the Q50, will be released later this year. The sedan will be available in four- and six-cylinder engines, including a hybrid-powered V6. Other new features include steer-by-wire technology for optimised handling and interior touchscreens to operate the vehicle’s various functions. @ infiniticars.com.au

discover: //sortedfood.com chalk // thoughts Similar to the final resting places of lost socks, wayward bobby pins and mysteriously AWOL buttons, there seems to be a unknown gathering place for scraps of paper that we scribble notes on, only to lose track of them when we need them. Far more practical and a lot more difficult to misplace, the Chalkboard Pad by Peg and Awl allows you to scribble your thoughts, goals and general to-dos on its blank slate. Made from reclaimed woods such as cedar, oak and maple, and reclaimed leather taken from sources such as WWII gun holsters, the pad also comes with a chalk pencil that allows for more precision than the average chalk stick. @ pegandawlbuilt.com

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16 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine supports greenpeace

HEART & CRAFT: KATE MILLER-HEIDKE & JOHN RODGERS

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BRISBANE POWERHOUSE FRI 26 JULY 6:30PM & 9PM TICKETS FROM $25 BOOK NOW 07 3358 8600

Flamenco Cuerdas is part of Esperanto, 26- 28 July at Brisbane Powerhouse.

Visit qmf.org.au for more information on Esperanto.

Presented by Queensland Music Festival, Brisbane City Council and 612 ABC Brisbane.

village

pavement

pavement

street musings what we asked – – what is the world you imagine?

“A world

“People treat

“A world

of kindness.”

each other fairly.”

without anger.”

“A sustainable society. ”

Matt Parslow, 33

Peter Young, 51

Ashleigh Docherty, 21

Sam Dowse, 24

Operations Manager LIVES: Corinda

University Lecturer LIVES: West End

Student LIVES: Petrie Terrace

Project Manager LIVES: Enoggera

only a local would know … ?

only a local would know … ?

only a local would know … ?

only a local would know … ?

That there’s amazing coffee and friendly service at Cafeine in Coorparoo. what gourmet item has caught your eye recently? I like going to new cafes to have breakfast and read the newspaper, and I really like the breakfast menu at Piaf at South Bank. what is stimulating you at the moment? I am looking forward to the arrival of my son.

That there are so many small communities within the suburb of West End. what gourmet item

That being in the Roma Street Parkland makes you feel as though you aren’t in the city anymore.

That Paddington has the best op shops for finding bargains.

has caught your eye recently?

what gourmet item has caught your eye recently? The new breakfast menu at Public. what is stimulating you at the moment?

what issue needs immediate public attention? There needs to be more

I always order Em’s ginger fish when I’m at West End Coffee House. what is stimulating you at the moment? Playing gigs with my band, The Sunday Bests. what issue needs immediate public attention? The poor quality

I just finished reading Grace Coddington’s biography, Grace.

I found it inspiring as I am studying fashion and hope to also pursue a career in the fashion industry.

what gourmet item has caught your eye recently? The fresh juices

at the Saturday Davies Park Market in West End. what is stimulating you at the moment? Rock climbing at the Kangaroo Point Cliffs – I like getting up early and being outdoors. what issue needs immediate public attention? The threat of lyssavirus

of current political debate needs to be improved. Our politicians are getting too involved in trivial matters. what are your spiritual beliefs? What is really important to me is creating authentic relationships with people. who is inspiring you and why? People who have significant mental illnesses but keep on going despite their difficulties.

system in Brisbane is too expensive and doesn’t run frequently enough, especially at night. what are your spiritual beliefs? What you give is what you get. who is inspiring you and why? My mother, because she is a really strong person.

SHOP

SHOP

SHOP

eBay

Mick’s Nuts

Scanlan & Theodore

Fang Gang in Byron Bay

EAT

EAT

EAT

EAT

Guzman y Gomez

Atomica

The Chelsea

Flamingo Cafe

DRINK

DRINK

DRINK

DRINK

Brewhouse Brisbane

The Joynt

Cabiria

The End

RELAX

RELAX

RELAX

RELAX

On the couch

Running along the river

On the beach at Coolangatta

Wategos Beach

help given to the large number of homeless people in South Brisbane. what are your spiritual beliefs?

I believe in a supportive and inclusive community. who is inspiring you and why? I am inspired by my father, because I hope that I can be just as hardworking and family-oriented as he is.

what issue needs immediate public attention? The public-transport

from bats. I recently watched a pretty heavy documentary about the virus and it concerns me. what are your spiritual beliefs? I believe in a respect and awe for all things in nature and a personal morality based on honesty and trust. who is inspiring you and why?

Sir Charles Upham VC & Bar for his leadership style.

Where do you like to ... ?

18 map magazine

T H E E AT I S S U E JU LY 1 3

stop global warming

SHOP

success

local dreamer

culinary master

Katrina Ryan Housed in a red-brick industrial building, The Golden Pig Food & Wine School blends seamlessly into the backstreets of Newstead. By day, the stylish warehouse space is home to a petite cafe and, after dark and during weekends, it becomes a dynamic training ground for budding chefs, eager home cooks and wine and beer appreciators. Its owners, husband-and-wife team Katrina and Mark Ryan, bring to The Golden Pig their enduring passion for quality food and years of experience working in Australia’s top restaurant kitchens, including for celebrity chefs Neil Perry and Tony Bilson. Not ones to play it safe, Katrina and Mark are big believers in following your dreams and jumping at new opportunities.

Executive chef, cooking instructor, restaurateur and mother of three, Katrina Ryan’s food philosophy is also her life mantra. “The wisdom I live by is that a little bit of something delicious is so much more satisfying than a whole lot of something ordinary,” she shares.

A stickler for quality – in both her food and her business endeavours – Katrina recently launched her latest business venture, The Golden Pig Food & Wine School, with her husband Mark, who is an award-winning building designer and former executive chef.

Step inside The Golden Pig, and the quality and attention to detail is instantly palpable. Mark has injected the warehouse with an effortlessly cool restaurant vibe, seamlessly placing vintage Danish furniture in the cafe alongside the industrial-style minimalist kitchen space designed for the cooking classes. Pops of greenery bring the warehouse to life – pot plants hang from the ceiling in place of chandeliers and cling to the building’s walls like living, breathing wallpaper.

Katrina explains that as she and Mark planned their move to Brisbane, they dreamt of opening a cooking school rather than another restaurant. “We had restaurants in Sydney, so we know it’s a really tough model to work with,” Katrina explains of the impetus behind The Golden Pig. “The cooking school model is a good business model and, besides, I’ve discovered I really love teaching. It’s a big

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T H E E AT I S S U E JU LY 1 3

change from being a chef. I have much more contact with people and there’s a lovely sharing and educating concept to it all. I love sharing my knowledge.”

Katrina brings great experience as a cooking tutor. Up until last year, she helped run the cooking school at Yandina’s Spirit House over eight years and hosted culinary tours to Asia. During 2009 and 2010, Katrina travelled monthly to the Adelaide Hills to guest teach at the lauded Sticky Rice Cooking School.

Katrina’s aim with The Golden Pig is to provide a training ground for inquisitive foodies and home cooks to learn the pleasures of cooking. The focus is on cooking a high standard of food with fresh produce in an environment that channels the electric energy and vibrance of a restaurant in the midst of service.

Cooking classes at The Golden Pig generally run for four hours and are designed to be fun and informative.

The classes of up to 16 people finish with a relaxed shared meal to celebrate the morsels created together. Culinary themes take cooks on a journey around the world from France and Spain, to the Middle East and Asia. Special guest chefs include Katrina and Mark’s foodie friends Matt Moran, Christine Manfield and Kylie Kwong. There are also regular wine and craft beer workshops, as well as corporate gigs and private parties.

Katrina admits that the launch of the new venture is an exhausting pursuit, but

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her lifelong passion for food helps make the hectic workload feel worthwhile.

At 21, Katrina graduated from university as a physio, but it was cooking, not knee reconstructions, that she dreamt about in her spare time. “All through university I worked as a kitchenhand. I spent all my money eating out at restaurants. I cooked and held dinner parties at home. I read food magazines and bought cookbooks,” she recalls. “Then, after working as a physio for two years, I saw an ad in the paper for an apprentice job with Neil Perry.

It was one of those lightbulb moments.”

Restaurant kitchens are notoriously cruel places for apprentices, but Katrina experienced the opposite during her training in Neil’s Blue Water Grill kitchen, which she describes as “egalitarian and fun”. It’s also the place where she met Mark, who had just finished his apprenticeship with Neil and had also trained under Tony Bilson.

Katrina spent five years at Blue Water Grill and a further five years at Neil’s Rockpool. Three of those years were as head chef, which she counts as her greatest career achievement. “Neil moved me up really quickly through the kitchen – partly because people left and there was no-one else there, so he would say, ‘Quickly, jump on the stove!’ It was a fantastic grounding. I wasn’t sure if I’d actually enjoy cooking full time for a living, but I loved it and best of all I didn’t have to wash the dishes,” she laughs.

interview BY Frances Frangenheim photography by Lauren Barker

––

You have to go with your dreams ... ”

local dreamer

success

Bringing together interesting people in unique places for the love of learning.

Upcoming classes: After Rockpool, she temporarily hung up her apron to become a mum and support Mark in running their two restaurants.

When their children were aged four and two, the couple decided to sell everything and roadtrip around Australia for 12 months.

“It was absolutely amazing. We spent three months in Margaret River over the summer,” Katrina reminisces of their adventure.

“We’d go down to the beach and collect abalone. We did a little bit of work picking grapes, but mostly we just hung out with the kids in this fantastic environment.”

After plenty of soul searching, Katrina and Mark finally decided to move their young family to the Sunshine Coast in 2000. Mark retrained in building design and Katrina joined the team at the Spirit House.

As a naturally positive soul, Katrina can’t pinpoint any major challenges she’s had to overcome during her career. “Things have dropped in my lap really,” she says of her exciting opportunities, which include working as Nicole Kidman and Tom Cruise’s private chef when they’d visit Sydney in the nineties.

In 2005 and 2006, Katrina filmed a series of cooking segments for the TV program, Escape with ET,

The sponge Cake

and in 2011 became the Noosa Slow Food president. She also recently co-authored the Spirit House’s new book, Hot Plate.

“I’ve been really lucky that different opportunities have arisen and I’ve taken them. Sometimes they felt like a real challenge and I thought, ‘Do I really want to go there?’ For example, I found the TV shoots hard and really stressful.

But, ultimately, once you challenge yourself then you realise you can do it and more things happen.

With life you can’t sit back and say it looks too hard. You have to jump at every challenge that someone puts to you.”

Now that she is embarking on a new venture with Mark, Katrina feels invigorated about the future.

“I’d like The Golden Pig to be recognised around Australia as a really good centre for education and great food, and for people to use for corporate gigs and wine and beer workshops,” she says.

“I want it to be a real focus on all things fabulous about food, wine and beer.”

Asked what motivates her and Mark to leap at new ventures, Katrina says, “We just do things – neither of us want to play it safe and be bored. You have to go with your dreams, don’t you?”

map magazine

T H E E AT I S S U E JU LY 1 3

Gillian Bell Cake Girl

How to make a Flower Crown

Get Home when your Bike Fails

Flowers in Hand

Bike rePairs

Tokyo-inspired nail art konniCHiwa nails

an intro to Playing the Uke aloHa UkUlele

Creating a Bee-Friendly Garden Bee one THird

www.thejoynery.com 21

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Ontour Sunny Side Up Shorts Gear gearbrisbane.com

Elk Plate Necklace Rubylischus

Vintage shoe last Jean & Joyce jeanandjoyce.sqsp.com

Burnt Orange Knit Izabel + Sebastian izabel.com.au

spessartite garnet ring with diamonds Stephen Dibb Jewellery sdj.com.au

Paper Bliss By Skye Rogers Du Monde

Bianca Heel Izabel + Sebastian izabel.com.au

1960s skirt Can You Keep a Secret? canyoukeepasecret.net.au

Mezi Veronique Bag Ellia WIndsor ellia.net.au

Hand-knitted wool vest Can You Keep a Secret? canyoukeepasecret.net.au

Pompom scarf Rubylischus

Bellroy Pocket Book Wallet Gear gearbrisbane.com

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T H E E AT I S S U E JU LY 1 3

map celebrates 13 years of positive media

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fashion

Lara Salameh, 24

Nick Goding, 36

Amalia Kidd, 44

What do you do? I’m a web developer. What are you wearing today? The top, coat and pants I am wearing are all from gorman. Describe your style Colourful and casual. Where is your favourite place? My boyfriend’s dad’s farm near Lismore.

What is the best advice you have ever received?

Don’t listen to anyone else’s advice. Who is your rolemodel? The character of Elaine Benes from

What do you do? I own a vintage clothing shop.

What are you wearing today? A vintage shirt and black jeans. Describe your style Mostly grungy, but I also like to mix it up. Where is your favourite place? Seal Rocks in New South Wales. What is the best advice you have ever received? Be true to yourself. Who is your rolemodel? I don’t have

What do you do? I am an art teacher. What are you wearing today? Dr. Martens boots, a Leona Describe your style Eclectic. Where is your favourite place? GOMA. What is the best advice you have ever received? Study visual art.

Who is your rolemodel? I love South African artist

one particular rolemodel, but I look for the positive things in everyone.

William Kentridge, because he is really passionate about what he does.

Seinfeld – she can dance.

Edmiston wrap dress and a coat from Melbourne.

map celebrates 13 years of positive media map magazine

T H E E A T I S S U E J U L Y 1 3 23

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GLOBAL DREAMER

Anna Corpron

JEWELLERY DESIGNER, USA BREVITY JEWELRY

brevityjewelry.com –– A bespoke twist on the traditional name necklace, Anna Corpron immortalises personal signatures into stainless-steel, and goldor silver-dipped pendants. age 33. born Seattle, USA. describe yourself in ten words City slicker,

ambitious, mother, wife, designer, sweet-toothed, creative, sincere, tired. gets you out of bed in the morning Working with my hands, hanging with my family and friends, and spending the day out in the sunshine. something you discovered this month That I really like gluten.

I’ve been gluten-free for the last month and am ready to add it back into my diet. most beautiful thing you’ve ever seen My husband, daughter and I went to Iceland last year – that country is crazy beautiful.

We saw glaciers, icebergs, waterfalls, green fields with sheep, crazy rock formations and ancient buildings.

reversible // leather Toiling away in his workshop in Dallas, Texas, craftsman Barrett Alley fashions his range of accessories with painstaking precision. Cutting leather by hand, dyeing it with handpicked mulberries and hand-sewing seams with Irish wax-linen thread, Barrett creates with the goal of what he calls ‘conscious consumerism’ – high-quality, handmade products that are built to last decades. In addition to wallets, belts and sunglasses cases, the artisan collection also features the reversible Bipartisan Bracelet, which is braided from a single strap of Horween shell cordovan. @ barrettalley.com

idea of complete happiness

Living in the city but feeling like I live in the country. I love the hustle and bustle of city life and all of the wonderful things that accompany that (museums, restaurants, culture), but I also crave nature and the seclusion that occurs in nature. makes you different I think that my background in architecture lends a different perspective to my jewellery. environmental beliefs This earth is a gift and we need to take good care of it. words of wisdom Life is too short to worry about tomorrow.

Loyal // wares Red’s Outfitters began as a project between two roommates who were seeking stylish high-quality sunglasses in vibrant colours that suited their lifestyle.

Before the brand ever came into fruition, Whitner – one its founders – tragically drowned and never saw his dream come to life. In honour of his fallen friend, co-founder Brian decided to continue with the project, naming it after Whitner’s beloved labrador, Red. Making Whitner proud, the Red’s Outfitters collection of eyewear now includes both wayfarer and carrera styles in cheerful hues. @ redsoutfitters.com

Free // spirit

burly // BOOTS Advances in technology mean that machines have taken over a lot of what was once manual hard labour conducted by burly men in rugged workwear.

Fortunately, the workwear-era fashion aesthetic still remains. Inspired by the sturdy workboots worn by their fathers and grandfathers, the minds behind HELM wanted to create a modern workboot that could transition between work and play. The result is the Reid boot, which boasts denim panels made from U.S. Cone Mills raw denim, plus full-grain Chromexcel brown leather, brass eyelet shafts and a leather sole with non-slip injected rubber. @ helmboots.com 24 map magazine

T H E E AT I S S U E J U LY 1 3

check out the latest news at theweekendedition.com.au

The first business foray for childhood friends Laura Hall and Gillian Mahin was the lemonade stand they peddled whilst growing up in Jackson Hole, Wyoming in the USA. These days, the girls are more focused on fashion than lemonade, but they retained a nostalgic nod to their roots in the name of their fledgling clothing label, For Love & Lemons.

After a stint in Australia and now based in Los Angeles, the girls design feminine garments that embody unique silhouettes, custom detailing and finishes, and a free-spirited aesthetic. @ forloveandlemons.com

beauty

grooming

GLOBAL DREAMER

CANDIDA ROMERO

# o1

FRAGRANCE CREATOR, FRANCE EAU DE COUVENT

decouvent.com –– Candida Romero was inspired to create the Eau de Couvent fragrance after discovering a scent-filled glass bottle in the garden of a Corsican convent. age Good things do not age! born Paris, France. thing that made the world sit up and take notice of you A certain sense of humour. describe yourself in ten words I am a person

silkEN // Pulpe de Vie’s Amant du Soir Night Cream’s

name translates as ‘evening lover’, in reference to the tender love it can bring to your skin. The silky organic anti-ageing cream combines the healing properties of raspberry, fig, blackcurrant and prickly pear oil, all grown in the Provence region of France. And not only will it enrich your skin, but its heavenly smell is also likely to entice evening lovers of another kind.

with a comic sense of tragedy.

# o8

gets you out of bed in the morning My passion. something you discovered this month A new cheese. last time you were surprised

This morning while watching a bird in my garden! idea of complete happiness Laughing, making love, time and knowing the best is yet to come. makes you different We are all one. scares you Many things … arrogance of money, racism, indifference and a lack of common sense. worth fighting for Love. world needs to change The world economy. most beautiful thing you’ve ever seen The eyes of my baby boy. last time you did

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from pulpedevie.com 02 Bayberry Naturals Turmeric

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from bayberrynaturals.com 03 Moonshine Gentleman’s Cologne

from moonshineformen.com 04 Côté Bastide Ambre Bath Oil

from cotebastide.com 05 The Bird Project Soap

from matternola.com 06 Santa Maria Novella Emulsione Analcolica After Shave Lotion

from hangerproject.com 07 Giorgio Armani Master Corrector

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Big Ass Brick of Soap

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something for the first time

Last month – I had a real afternoon nap. tell me about grooming It needs to be done! biggest inspiration San Francescu, my convent in Corsica. hope to achieve Some bliss. most played song on your iPod ‘All I Want’ by Joni Mitchell. words of wisdom Let the good times roll. And let’s stay simple.

REbellious // The intrepid gents

who distilled moonshine during Prohibition were often rebellious, independent and courageous types who enjoyed the taboo nature of their craft. A new gentleman’s cologne, also named Moonshine, aims to embody those very same characteristics within its scent profile. A woodsy aroma with spicy hints of black pepper, as well as tobacco, leather, gin and patchouli, the cologne is best suited to those who enjoy challenging the status quo.

# o4

support //

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26 map magazine

T H E E AT I S S U E JU LY 1 3

be the change you want to see in the world

In order to help fund the clean-up resulting from the BP oil spill in the Gulf of Mexico, Tippy Tippens creates black bird-shaped glycerin soaps from which 50% of profits go to the Gulf Restoration Network and International Bird Rescue.

As a symbolic keepsake, each soap features a white handmade ceramic bird inside – made from Louisiana Clay – which reveals itself once the black soap has completely washed away.

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success

national dreamer

americana aficionado

jason scott Admitting to a love of country music was once enough to relegate you to the realm of social outcast, leaving you to nurse your ‘achy breaky heart’ in solitude. But talk to those acquainted with the real roots of country music – and the genius of guitar slingers Johnny Cash, Merle Haggard and Hank Williams, Jr. – and you’ll discover a culture and musical movement with influences that stem far beyond its genre. Jason Scott unexpectedly picked up his penchant for country music in the electronic-music mecca of Ibiza and has since his combined his love of Americana with his passion for well-executed drinking dens. Alongside mate Anton Forte, Jason opened the unabashedly country-fied Shady Pines Saloon in Sydney (named Gourmet Traveller’s Bar of the Year in 2011). And he has recently returned to bring a similar country aesthetic to his hometown, opening Lefty’s Old Time Music Hall with local bar-and-restaurant ace, Jamie Webb.

I grew up in Brisbane ... in Daisy Hill.

My childhood dream was to live in New York – or to be a spy or a race-car driver.

I did an economics degree … because I thought that would help me to become a stockbroker, which would then allow me to move to New York. But I soon realised that I didn’t really want to work in an office all day, so maybe I should just travel to New York anyway.

I ended up living in New York for two years … working in bars and restaurants. I loved living there and I didn’t really imagine that it could have been as good as it was – I knew it was going to be amazing but it was so much more than that.

I loved that feeling … that anything could happen in New York, like you were at the centre of the world – well, the English-speaking world at least.

There was this kind of natural energy and everyone moved there to do something. No one was really stuck there or just hanging out doing nothing.

As soon as you don’t do anything, you run out of money and you need to leave the city. You could be reasonably poor living in New York but you have to at least be trying to get by. I also found it really friendly because it’s basically a city of people from all different places around the world.

Not many people grew up in New York, so they knew what it was like to be

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T H E E AT I S S U E JU LY 1 3

different. Other people say New York is ruthless, but I found it easy to meet people and make friends.

I was away overseas ... for seven years in total. I spent a year in Canada, two years in London, a year in Ibiza – which was a really long year – and then two years in New York and a year in Amsterdam.

When I came back to Australia …

I knew I didn’t want to live in Brisbane, so I thought about opening a bar in Melbourne because there’s such a good bar scene there. But then one weekend I was on a trip to Sydney and realised that not only was the weather better there than in Melbourne, but it had one of the worst bar scenes in the world. There was a huge gap between what people wanted and what they were able to get. So I decided to move to Sydney.

Anton and I met … while working at The Victoria Room down here in Sydney and we just got on really well. We would get drunk a lot together and lament about how bad Sydney bars were and thought that we could do better.

We helped open Oxford Art Factory – where I was manager and he was assistant manager – and that went really well, so we thought we could probably give it a go ourselves and open our own bar together.

I first discovered country music … when I was working in an Indian

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family restaurant in San Antonio in Ibiza. I’d put on music while I was setting up the bar each day before the customers came in and, because I always heard so much electronic music all the time in Ibiza, I just wanted to hear something organic. When the owner’s ex-wife had moved out, she’d left two country albums in the CD player.

I wasn’t a country music fan, but I stuck them on – one was a country classics compilation and the other was a Kenny Rogers album ... his first album not his ballads! A few months later I realised that I really liked it. So I did a bit of research and found that country music was going through a bit of a resurgence and had quite a dynamic scene.

The reason why Shady Pines Saloon has been so successful … is partly because it’s very different from anything else that’s around. But also I think it’s got a lot to do with the atmosphere and the positivity and the fact that it’s so obviously themed in one way so it gives people something to talk about.

We do a lot of things to make sure it doesn’t turn into a really cool bar … because you always get bad service at a cool bar. So we look for that daggy suburban couple who are having their one night out a month and try to introduce them to the hip kids sitting next to them – and all of a sudden they’ll start talking and having fun. You don’t find that in other places.

interview by mikki brammer PHOTOGRAPHY by MELINDA HALLORAN

––

If you treat people how you’d like to be treated, then it flows on ... ”

national dreamer

success

G o ld e n B ean B R o nz e M e dal w i n n e R 12/13

The thing that most people don’t know about country music … is that if you choose the right track, it can be really up tempo. Everyone kind of expects it to be depressing, but most of the songs are actually about meeting people and getting drunk and having fun.

So if the playlist is made up of all the up-tempo stuff, even if you’ve never heard it before, it makes you feel good.

On the playlist at Lefty’s Old Time Music Hall at the moment … is Lefty Frizzell – an old fifties rockabilly country singer whom the bar is named after – some Merle Haggard and heaps of Johnny Cash. You have to ease people into it!

Success to me … is when you’re happy in what you’re doing, and I think we’re very successful in that respect because we’re very happy with what we’re doing.

The thing I’m most proud of … is going really hard on a theme, like with the Americana at Shady Pines Saloon, and following through on it and not compromising it too much – opening the kind of bar that we wanted to open and that was perfect for us. Anton was actually the one who suggested using

country music for Shady Pines, because I used to play it for him all the time. He told me that he didn’t like my country music at all, but since no one was going to copy us, and no one loved it as much as I did, we should go with it.

I’m inspired by … Anthony Bourdain, because he tells it like it is. And I’m also inspired by one of my old bosses in New York who taught me how you can manage a big group of people but still be nice to everyone and be treated with respect.

If Anton and I travel overseas together … we always try to see as many bars as possible.

I think last time we were in New York, we averaged about 25 bars a day – just for a quick drink or a look-in. We get really inspired by getting drunk in bars and trying to figure out what it is that makes us have a good time in them and how to apply that.

I find peace … on an aeroplane, just reading with my phone off.

The one thing I always tell my staff … is that if you treat people how you’d like to be treated, then it flows on. It’s difficult to always choose positive energy, but if you can, it works.

map magazine

T H E E AT I S S U E JU LY 1 3

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A homemade gift is fashioned with feeling, imagination and the careful work of creative hands.

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world’s most meticulous manufacturers. The team of trained consultants can guide you through the superb collection and share their passion for fine watches. 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. Timepieces for both ladies and men are on display, and the extensive range includes classic watches suited for daily wear, as well as statement pieces. If you’re travelling, be sure to bring your documents to take advantage of tax-free purchases. JR/Watch Co. is conveniently located within the JR/Duty Free store in the heart of Brisbane’s CBD.

precise

168 Adelaide Street, City T. 3839 0696 fb//namnambrisbane

262 Adelaide Street, City T. 3229 6755 rixonhair.com.au

As the cooler temperatures set in, the scent of spicy Asian flavours creates a treat for the senses of the lunchtime crowd of Brisbane City.

If you follow the scent down Adelaide Street, you’ll probably find yourself in the city’s former bank vault, which has been transformed into popular Vietnamese restaurant NamNam. The locale’s menu is filled with healthy, fresh lunch and dinner selections that include vegan and vegetarian options. Regular visitors to NamNam crave the Peking duck, coconut chilli chicken and lemongrass pork rice paper rolls, as well as steaming bowls of pho come midday.

30 map magazine

Discover where to shop, dine and pamper yourself on adelaide Street.

T H E eat I S S U E july 1 3

Treating yourself to a fresh haircut and shiny-new hair colour at a professional salon is a rejuvenating indulgence. Such moments of contentment are heightened for those whose salon’s recent list of accolades includes Australian Creative Colourist (winner 2013), Australian Men’s Hairdresser (finalist 2013) and Queensland Hairdresser of the Year (finalist 2013) from the Australian Hair Fashion Awards. With its highly skilled team of professional hairdressers, Rixon Hair’s fashion-forward styles are sought out by clients seeking precision cuts, creative colours and a contemporary edge. The team at Rixon Hair often attends fashion weeks in the style capitals of Paris, New York City and

map magazine supports modester and naboth

Melbourne to gain inspiration that can be brought back to the salon. With this inspiration, the team translates the latest styles into wearable looks for clients. Third-generation hairdresser Brad Rixon is the director of the boutique salon, which has been delivering friendly, expert service for 13 years. In addition to providing styling and hair treatments, Rixon Hair also carries a quality range of hair products that includes Kerastase, L’Oreal Professionnel Colour, Kevin Murphy and styling tools by Cloud Nine. The salon offers a comfortable and relaxed setting where clients can experience the cutting and creative colouring techniques of a team that is highly educated in its field.

SubScribe

Sleep in. Slow down. enjoy.

www.theweekendedition.com.au

village

explore ascot/hamilton promotion

Explore ascot/HAMILTON

Discover where to Eat, shop and Play in Charming Ascot and Hamilton.

MACNAB PROVEDORE

TASSELS CAFE & CATERING

121 Racecourse Road, Ascot T. 3162 7917 macnabprovedore.com

68 Racecourse Road, Ascot T. 3868 1677 tasselscafe.com.au

nourishing

gastronomic

In our fast-paced world, warm smiles and friendly service are a welcome treat. Murray and Nancy, owners of MacNab Provedore, greet customers with a warm welcome as they enter the fresh-food mecca. The passionate foodies opened their cafe and deli in search of the tastes of the past and their service reflects these nostalgic motivations.

The pair’s produce blends the authentic tastes of old with a new twist – freshness is a priority and nothing is pre-prepared. Meats, cheeses, figs, oils, condiments and truffles that have been sourced from Byron Bay, the Barossa Valley, Massachusetts and Germany are also available.

The scent of freshly baked scones wafting from the kitchen is hard to match in its ability to lighten a mood and brighten a wintry day. Made from scratch and served with a liberal helping of cream and jam, the Stewart family’s homestyle scone recipe draws famished Ascot patrons to Tassels Cafe & Catering each day for a spot of morning tea. Also serving hearty all-day breakfasts, an assortment of delicious, warming soups and more than 20 varieties of sandwiches on artisan breads inspired by New York’s delis, Tassels is warming things up in the Racecourse Road vicinity. The Stewart family has been in the catering and hospitality industry for more than

GO SEE TOURING

Northshore Riverside Cafe

adventurous

picturesque

4/99 Racecourse Road, Ascot T. 1300 551 997 goseetouring.com

Travel writer Bill Bryson wrote, “I can’t think of anything that excites a greater sense of childlike wonder than to be in a country where you are ignorant of almost everything”. Seasoned nomads might argue, however, that some careful planning, a handful of useful language phrases and a little bit of guidance is never regretted when roaming in a strange land. Boutique travel agency Go See Touring works with its clients to plan the best imaginable trip for groups or individuals. Offering specialist advice, quality service and a range of exciting travel packages, Go See Touring expertly matches holidays to clients’ needs.

The Ascot team of three, part of the Worldwide 34 map magazine

T H E eat I S S U E july 1 3

100 years and offers customers exclusive use of Tassels for private dinners and cocktail parties from 4:00 pm, seven days a week. If you prefer to entertain at home, you can share the cafe’s tempting catering menu at off-site functions.

The catering menu features a wide-ranging selection of sweet and savoury bites, gourmet sandwiches, salads and antipasto platters suitable for small and large functions. Tassels opened three years ago and is still proudly serving up delectable fare created almost completely from scratch. Through its friendly, relaxed atmosphere, Tassels makes casual dining a memorable experience for all customers.

Cruise Centre, has 60 years of collective experience and specialises in cruising and groups. Through detail-oriented and personalised planning, Go See Touring ensures effortlessly memorable travel experiences for all clients, be it a river cruise, a Grecian getaway or a Canadian escapade from Adventure Canada. Go See Touring also works with such luxury cruise companies as Orion, Avalon, Crystal, Regent Seven Seas, Paul Gauguin, Oceania and Compagnie du Ponant to provide exciting travel options. Located on Racecourse Road with convenient parking at the door, the team also offers its friendly services outside business hours by appointment.

map magazine supports the david sheldrick wildlife trust

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

Ride the CityCat along the Brisbane River to Hamilton and you’ll discover a serene expanse of parkland by the riverbank. Nestled within this verdant setting is one of Brisbane’s hidden culinary gems, Northshore Riverside Cafe. The cafe is open for breakfast and lunch daily, and you can take in views of the river and surrounding parkland from wherever you choose to savour your meal. The sumptuous fare is prepared from fresh ingredients by internationally accredited chefs who meticulously ensure each meal is of the highest quality. And for the discerning espresso drinker, there’s an acclaimed barista manning the coffee machine.

explore ascot/hamilton promotion

village

BOUTIQUE FRAMING sophisticated A picture or photograph encased in a fine frame is complete. Like a beautifully wrapped gift or a decoratively iced cake, the image is proudly presented to onlookers. Newly framed images emerge polished and can transform a blank wall into an opus of sophistication and individuality.

Drawing on 20 years of experience and an in-depth knowledge of custom framing, Ascot’s Boutique Framing uses conservation materials and keeps a range of contemporary and traditional frames to showcase your photographic memories or prized artworks. Jan Prior, owner and operator of Boutique Framing, brings her experience as a practising professional artist to all her framing projects. Jan’s sharp eye for colour and design affords her an in-depth knowledge of effective framing techniques. Boutique Framing employs the time-tested methods necessary to preserve customers’ images for decades. Bringing her warm energy to all tasks, Jan consults with

customers to create the best possible framing solutions, for which she uses conservation-grade materials and state-of-the-art equipment in-store.

The collaborative process is important to Jan, who believes that everyone is a creator at heart. She insists that the process of selecting the right frame for your image should be engaging, instructive and satisfying.

During this process, Jan encourages creativity and self-expression. Boutique Framing works with artworks, prints, photographs, needlework, jerseys, medals and memorabilia. Glass cutting and replacing, canvas stretching, and computer mat cutting services are also available. First-time customers are also offered a discount.

Shop 4, 68 Racecourse Road, Ascot T. 3268 7420 info@boutiqueframing.com.au map magazine supports the david sheldrick wildlife trust map magazine

“When was the last time you visited the all new Waterloo ?”

cnr Ann St and Commercial Rd, Newstead - (07) 3719 4100

T H E eat I S S U E july 1 3 35

village

explore paddington promotion

Explore paddington

LITTLE BREW

Discover where to eat and play in leafy Paddington.

ICEWORKS RESTAURANT BAR & LOUNGE

exhilarating

decadent

131 Latrobe Terrace, Paddington brewgroup.com.au

Corner of Given Terrace and Dowse Street, Paddington T. 3337 9800 iceworks.com.au

Oliver Wendell Holmes Sr once said, “The morning cup of coffee has an exhilaration about it, which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce”.

The single-origin coffee roasted on-site at Little Brew in Paddington holds the unparalleled power to exhilarate within each drop. The locale, sibling of Brew in Brisbane City, is a homely space that feels like a friend’s house. The relaxed cafe boasts welcoming staff, Louie Louie specialty coffee, an enticing new food menu, a selection of craft beers and ciders, and a scenic view over neighbouring streets.

Anyone who grew up watching snow-filled Christmas movies will know that Australians do things a little differently to our English and American counterparts. Born from our envy towards those who are able to make snowmen and wear festive sweaters come December 25, we Australians try our darndest to capture the essence of these wintry festive celebrations in July (despite Brisbane’s lack of snow). The aptly named Iceworks Restaurant Bar & Lounge, which was once Australia’s largest ice factory, celebrates Christmas in July with a two- or three-course special for both lunch and dinner, Tuesday to Saturday. The restaurant’s executive chef Shannon

Batten serves up his rustic winter menu, which blends modern Australian cuisine with French and European elements. The sleek restaurant, bar and lounge, located on Given Terrace in Paddington, presents inspired food, an atmospheric setting and quality wines. The space has been familyowned by the Mees since 1926 and continues to provide great service to its customers. The dining area houses up to 120 guests in its warm yet open space, which stretches out onto the footpath. The bar and lounge areas also offer a selection of tapas and an imaginative cocktail menu for patrons who are looking to unwind outside the restaurant.

Cabiria Wine Bar

Lethbridge Gallery

Peasant

Shop 6, The Barracks, 61 Petrie Terrace, Petrie Terrace T. 3368 2666 cabiria.com.au

136 Latrobe Terrace, Paddington T. 3369 4790 lethbridgegallery.com

Shop 4, The Barracks, 61 Petrie Terrace, Petrie Terrace T. 3367 8066 peasant.com.au

Step inside the seductive dimly lit surrounds of Cabiria and you’ll forget you’re in the heart of Brisbane. Named Wine Bar of the Year in 2012 by Bartender Magazine, Cabiria’s distinct fit-out creates the feel of a hidden locale in Paris and its wine list boasts more than 300 varieties from some of the world’s best wine-producing regions. If the selection becomes overwhelming, ask the bartenders which drops will best accompany the wine bar’s French fare. Or alternatively, peruse the selection of beer, cider and cocktails instead. By day, Cabiria becomes a luncheonette nestled amongst the bustle of The Barracks where you can pop by for a bite to eat.

Opening our minds to creative visions of others creates a ripple effect of the sharing of ideas.

By bringing art to the community, galleries play an important role in this proliferation of ideas, and Paddington’s Lethbridge Gallery is no exception.

The gallery has long advocated the virtues of fine art by exhibiting contemporary works by Australia’s finest painters. Artist Brett Lethbridge curates exhibitions at his namesake gallery, and also creates opportunities for emerging artists. The $10,000 Lethbridge 10000 Small Scale Art Award was recently bestowed and in September, Brett is hosting classes to teach artists how to get gallery-ready.

The Spanish have created a lifestyle that is hard to resist – midday meals are followed by long siestas and evening meals are savoured in small portions with wine at local bars. To experience this approach to dining, visit Peasant at The Barracks.

The restaurant specialises in Spanish tapas such as empanadas and croquettes, allowing diners to enjoy a long meal of shared dishes whilst sipping a drop of wine from Spain, Portugal, Argentina or Chile.

The staff can make suggestions from the wine list, or ask about the selection of creative cocktails. The head chef has also finished refining his new paella recipe, which is available on Monday nights only.

enticing

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artistic

map magazine supports greenpeace

spanish

Queensland Beer Week at kettle & tin Be entertained by chefs from around Brisbane as they compete for the coveted Chilli Master title in Brisbane’s best $ chilli cooking contest! entr5 y

ly 1st Ju 2 y a sundaM - 3.30 PM 10 tin le &rrace t t e e k iven t 215 G dinGton Pad

kettleandtin www.queenslandbeerweek.com.au

Try our new winter cocktail menu

7 Browning St, West End

cobblerwestend

BYO food

village

business buzz promotion

Mercedes-Benz Brisbane esteemed Das beste oder nichts is a German phrase meaning ‘the best or nothing’.

The prestigious reputation associated with Mercedes-Benz exemplifies what has now become the company’s adopted motto. With these words in mind, Mercedes-Benz has built some of the most luxurious cars in the industry, uniting workability and safety technology with timeless design.

Mercedes-Benz has introduced a feat of motoring science with its new-generation E-Class, which is pioneering a new age of technology in the automobile industry. The E-Class is set to increase driver safety, with features that enable the car to foresee things that lie ahead. Forging its way as the most technologically advanced Mercedes-Benz, the E-Class features innovative equipment that can not only see people and objects within close proximity, but can also anticipate potential hazards ahead.

These functions afford drivers and pedestrians new levels of safety that have previously been unachievable.

With the use of Distronic Plus, all

forward and side movements made by your car are also monitored to maintain the ideal distance from the vehicle in front. Steering assist makes use of a stereo camera, which detects road markings and other vehicles.

This means you remain in your lane on straight roads and gentle bends with the assistance of technology.

The model also includes radars in the rear bumper, an adaptive high beam, autonomous emergency braking and a 360-degree camera. The features of this clever car are not only about safety, as the E-Class model also sports a striking design. From July 16–20, the vehicles will be available to test drive at the Brisbane showroom.

824 Ann Street, Fortitude Valley T. 3251 6666 mbbrisbane.com.au

38 map magazine

T H E E AT I S S U E JU LY 1 3

stop global warming

Sup per Clu b Frid ay and Sat urd ay nigh ts fro m 5:30 pm BYO Ma ins un de r $2 5Ava ila ble fo r fu nctio ns 5B Winn Street, Fortitude Valley 4006 3252 7557

business buzz promotion

village

River Quay sumptuous The mild nature of a Brisbane winter means local residents can still experience the joys of lunching by the river on a winter’s day.

The typically sunny Queensland weather allows locals to indulge in a waterfront meal, without feeling the need to hibernate as our southern friends do.

From the restaurants at South Bank’s contemporary dining precinct River Quay, diners can overlook the city’s sparkling namesake river and enjoy the winter lunch menus on offer. Aquitaine Brasserie, Cove Bar and Dining, The Jetty, Popolo and Stokehouse Q are all serving up tempting weekday lunch specials throughout the season, providing patrons with affordable dining options. Stokehouse Q is expanding its contemporary menu and all five restaurants will offer lunch options suited to either corporate lunches, or longer leisurely meals over a glass of wine. Each special includes an enticing main and a drink from $25 to $28. The specials of all five

restaurants will feature a variety of seasonal dishes that will change throughout winter. River Quay’s restaurants will also be participating in this year’s Regional Flavours, South Bank’s food and lifestyle event.

Complemented by live music, the five restaurants will be presenting cooking demonstrations to showcase the resident chefs’ culinary talents and each restaurant will also be providing mini gourmet menus during the festival from July 20–21. Those looking to sample the River Quay restaurants’ winter menu specials can preview the offers on the precinct’s website and make a reservation using the convenient online booking system.

Sidon Street, South Bank riverquay.com.au stop global warming

T H E E A T I S S U E J U L Y 1 3 39

design

home # o2

# o1

# o3

# o9 # o4

DAIRY //

Donna Bates grew up on a farm near Ballyronan in Northern Ireland where the dairy was part 02 Trouser Clip Hanger by Kirby Allison

from hangerproject.com of her playground. She has since 03 Fawn End Table Oak transferred the influences of her

by Rich Brilliant and Willing

from richbrilliantwilling.com bucolic childhood to her industrial 04 Parlour Lighting by Donna Bates designs, with the release of the

from idocartwheels.com Parlour Lighting collection. Informed 05 Wool Chair by Architecture Uncomfortable Workshop by the shapes of the glass vats found

from auworkshop.com in Irish milking parlours, the bottom 06 AbbeyHorn Deluxe Garment Brush

from hangerproject.com half of the lights are translucent, 07 Skin and Bone by Yu-Ching Chiang creating the effect of milk inside.

01 Pillow by Robert Bronwasser

from stylecraft.com.au

from yu-ching.com

08 Candy Blossom Arrangement

from perrotts.com.au

# o8 # o7

09 Monocle Flat Lens Lamp

by Rich Brilliant and Willing

from richbrilliantwilling.com

Blossoms //

One of the first civilisations to wear make-up and gold jewels, and believed to be pioneers of the art of flower arranging, Ancient Egyptians certainly enjoyed life’s finer pleasures. In the first days of floristry, Egyptians would select blooms based on each flower’s symbolic meaning and, if around today, the first florists would likely have bestowed this colourful Candy Blossom arrangement on jovial occasions.

# o5

WARM //

# o6

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Whether it manifests as a blanket, socks or a jumper, there’s an unrivalled cosiness that wool possesses. The folks at Hungarian studio Architecture Uncomfortable Workshop tried to capture this cosiness in the form of a chair by stuffing an Eastern European hay dryer with wool so that it reached chair height. Surprisingly comfortable, the humorous result appears a little as if you are precariously perched on the back of a sheep.

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S u p e r W h at n o t

Beer

Week 1 5 - 1 9 J u ly 2 0 1 3

monday

July 15

moo Brew tap takeover A night of Tassie’s Best Beers.

—

tueSday

July 16

Super Hopnot Australia’s best IPA’s Vs The Rest Of The World.

—

wedneSday

July 17

localS nigHt Celebrating Brisbane’s Craft Scene.

—

tHurSday

July 18

Boilermaker Enjoy The World’s finest Whiskies and Best Beers.

—

Friday

July 19

4 pineS tap takeover Meet the Brewer and drink a beer.

WHITE RING

design

space

space

what we found out – – Local green thumbs sell their excess herbs and eggs at Pod Organics & Wholefoods.

Chilliwow has a pinball machine upstairs for those who miss childhood arcade games.

gourmet culture

Pod Organics & Wholefoods

Shop 4, 275 Stafford Road, Stafford T. 0468 859 400

Named after the small enclave it initially inhabited, Pod Organics & Wholefoods has recently expanded its presence in Stafford and now occupies two shopfronts that extend down Crawford Avenue towards busy Stafford Road. The setting started as a small grocer crammed with local produce, but welcomed a sister cafe when a neighbouring shopfront became available. The wall between the spaces was removed to create a flood of natural light and sense of cohesion.

White walls and polished concrete floors make the diminutive grocer and cafe feel much larger, and seating on the footpath accommodates those with time to linger for a spot of morning tea or Saturday breakfast in the warm sun.

Jars of nuts, dried fruits and cereals line shelves in the grocer, sitting alongside neatly stacked barrels of fruit and vegetables sourced from a grower at Bardon Market. The cafe is similarly minimalistic in its decor, allowing enough room for those in search of caffeine to gather for a chat while their coffee is prepared.

A rustic timber bench unearthed at a local antiques shop supports the coffee machine, and green lights bring a splash of colour that complements bunches of fresh flowers from a nearby florist. A warm feeling of community pervades the cafe as customers are cheerily greeted by their first name, the hum of chatter bounces from the walls and the coffee machine whirs contentedly.

Chilliwow

22 CONSTANCE STreet, FORTITUDE VALLEY T. 3252 8491 chilliwow.com.au

You may not hear the rambling sound of Spanish conversation emanating from Chilliwow, but the effervescent spirit of Mexico rings throughout the cantina.

The new Fortitude Valley watering hole embraces the lively spirit with gusto, and was designed with careful input from co-owner Nick Braban who has spent a great deal of time wandering on Mexican soil. Mismatched bar stools create the weathered look of a much-loved local bar, and brick walls have been treated to appear aged beyond the locale’s short lifespan. Choose to congregate around large tables basking in the sun by the downstairs windows, claim a table in the outdoor courtyard, nestle into a brightly coloured booth 42 map magazine

T H E E AT I S S U E JU LY 1 3

map celebrates 13 years of positive media

where Frida Kahlo maintains a watchful eye over punters, or wander upstairs to take a seat in a garden chair that appears to have endured many a harsh summer. As you begin to wander towards the bar, you’ll notice an array of bottles cosied around the word ‘tequila’ proudly spelled out in large orange letters – a call to action for revellers planning to settle in for the night. Dawn of the Dead-esque skulls and crossbones, a DJ stationed behind a cart and potted cactuses strewn about the bar complete the meticulous theming. For those who take a theme seriously, visit dressed in your best poncho or Frida Kahlo garb and remember to say your gracias and por favor.

Mid century inspired clothing and curio’s from England, U.S.A and Mexico

tuck into locally sourced, organic and free-range produce.

Functions

| coFFee | Food

sun 7am-3pm Mon - sAt 6am-3pm 92 James street, new Farm 4005 3254 3882

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Shop 66, Woolloongabba Antique Centre, 22 Wellington Rd, Woolloongabba 3392 1114 - Open 7 Days

It’s always blue skies at Hotel Urban... even in winter.

It’s hard not to put on a happy face and forget your winter blues, when escaping to Hotel Urban. Snuggle up in our famously comfy Urban Snorer beds and enjoy infinitely stylish, warm and welcoming surroundings.

Stay at Hotel Urban this winter for $129* per night including a bottle of bubbly on arrival when using the promotional code ‘MAP’ when making your booking.

For bookings call 1300 610 366 or visit our website hotelurban.com.au

*Terms and Conditions: Subject to availability.

Valid from 25 May-25 September 2013. Valid 7 days at Hotel Urban St Kilda and only on weekends (Fri-Sun) in Brisbane and Sydney. Queen Superior room only.

Not valid in conjunction with any other offers.

success

gourmet forager

international dreamer

BLAINE WETZEL

Several times a week, Blaine Wetzel sets out, pocket knife in hand, to forage for food along the rocky coastline of Lummi Island in Washington State, USA. For nine months of the year, this is his ritual, as he works in harmony with the local landscape to source the freshest, purest ingredients to serve guests at his restaurant in a tiny forest-clad escape known as The Willows Inn. Since he took on the position as chef three years ago, Blaine’s delicate offerings of local, farm-to-table fare have earned the inn a reputation as one of the USA’s best destinations for food lovers. Sit down to one of his 18-course dinners, and you’ll encounter such islandsourced delicacies as geoduck, sea bean and fried moss.

When you grow up in the Pacific Northwest of the United States, your relationship with nature varies greatly from those who grow up in other regions. For Blaine Wetzel, hiking in the mountains, hanging wild mushrooms and collecting fresh crabs and oysters were all commonplace in his childhood.

While he had no aspirations as a child of becoming a chef, Blaine worked in kitchens as a part-time job during high school. When he was faced with limited career options upon graduation, he figured he may as well take on cooking as a trade and the next few years saw him working in restaurants in Arizona, Las Vegas and California. In 2007, while Blaine was doing a working interview at Manresa in California, René Redzepi of lauded restaurant noma came to do a guest-chef cooking appearance at the restaurant. “That was the first time I met René and got to see his cooking style,” Blaine explains. “He used a lot of those same ingredients that I had grown up with, like crab, oysters and salmon. At that point noma had only been open for a year or so, and so I just told him that I’d love the chance to come to Copenhagen and work with him for a month and learn some of his techniques.”

René was all for the idea and soon Blaine was packing his bags for Denmark.

After only a couple of weeks at noma, he was offered a job. “At the time René had a pretty young kitchen going and I fit right in,” Blaine recalls. “It was really special

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to me because I went expecting only to stay a month, but I ended up staying two years.”

During his sojourn as chef de partie at noma, Blaine soaked up as much knowledge as he could about the art of foraging and farm-to-table seasonal dining.

But he was still paying off a house in the USA, meaning he sent almost all of his pay cheques home to cover the mortgage. Then there was his girlfriend – whom he had told he was just going to Europe for a month – still patiently waiting for him back home.

So he started looking for opportunities back in the USA. One day while scrolling through craigslist, he stumbled across a hidden gem.

It was an ad posted by the owner of a small 100-year-old inn on Lummi Island looking for a chef for the summer. “It didn’t take long for my imagination to see the place as a real opportunity,” he says. “At the time it was a real kind of ‘mom and pop’ bed and breakfast, but it had a lot of potential. There was a really small dining room and it was in a magnificent location right on the ocean on a tiny island – I grew up in the area and I’d never heard of Lummi Island. And the fact that the restaurant had its own farm and fishing boats was a really rare combination.”

Ever the benevolent mentor – and recognising his protégé’s rare talent – René urged Blaine to seize the opportunity.

“He really encouraged me to take this position over several others that were more traditional steps in the progression of a chef,” Blaine says. “I had about six months before I actually started the position, and

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René was really good at working with me and telling me to work on dishes for my restaurant while I was still at noma.

So I did presentations to the entire staff there, working on dishes for my new restaurant. It was good because it got everyone thinking about food differently.”

While some people may have considered it a risk to leave a job at what was becoming the world’s best restaurant for an obscure post on an unknown island, Blaine saw it as an adventure. “My instinct was just to go for it and it would either be great or I could just find another job. I remember when I first came to the island in a U-Haul truck.

It was August and everything was so full and green and uninhabited and the inn was just breathtakingly beautiful. That’s when I knew I was really going to give it a good shot.”

Only 24 at the time, Blaine’s relative youth as a chef earned him the unwanted title of ‘boy genius’. “I don’t think anyone would be flattered with the title ‘boy genius’,” he says.

“But I think because I was so young when I took over the kitchen, it’s definitely made me work harder than someone who’s more experienced would have to.”

Having worked alongside many elite chefs, Blaine says it took a while to strip away all the influences to discover his own personal cooking style. He describes the menu at The Willows Inn as subtle and fleeting, one that is at the constant whim of changing seasons and the fickleness of nature. “We have our own farm with four full-time farmers and we’re in one of the

interview by MIKKI BRAMMER

––

You need to go after things wholeheartedly ... ”

international dreamer

best shellfish regions in the world – we have amazing oysters, prawns, clams and crabs. So most of my cooking is vegetable and shellfish oriented, highlighted by wild foraged ingredients from the island.

Very simple recipes but executed well with high-quality ingredients sourced specifically and with a very pure, clear flavour. We’re more focused on traditional and ancient cooking techniques.”

The focus on simplicity and local ingredients was an instant success, and soon food writers were travelling from around the continent to sample the young chef’s fare. “Having the immediate media attention was a lot to deal with,” Blaine admits. “In the first six months we were open, we had Frank Bruni from The New York Times and almost every major North American food writer visit. That’s a challenge that many chefs don’t get the opportunity to face – and for a reason. For any chef, especially a 24-year-old one, to be critiqued by some of the leading restaurant writers in the country after four months of being open is kind of a tough position to be in. But it was a unique challenge that really helped to kick-start my restaurant.”

In addition to the recognition he’s received, Blaine is also proud

success

of the fact that he’s simply living his dream. “I’m so happy – I love coming to work every day and just being here,” he enthuses. “I think I have the best job in the world.

And I’m certainly proud that I now own the restaurant and that in a short time I’ve gone from being a relatively uneducated employee, to being self-employed and an industry leader – or at least with ambitions to become one.”

Blaine says that René Redzepi remains one of his strongest inspirations. “He just continues to set a high standard of operation in the kitchen and for recipes, as well as with managing people.”

Reflecting on the experience at noma, Blaine says that learning to be critical of himself was one of the most important lessons.

“It’s not about saying something doesn’t taste good – it’s knowing what you do think tastes good.

And it’s also about having the confidence to know what you like to do – in my case it’s food – and then really examine it with a fine-tooth comb and ask yourself if it’s the best you can do. I think that applies to many industries and is how you end up with more unique ideas and bolder projects.

You need to go after things wholeheartedly.”

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11 Florence St Teneriffe Q 4006 T 07 3852 6734 www.sourcedgrocer.com.au

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gourmet

pantry

Chocolate Ganache Lamington Hallowed Grounds Espresso hallowedgrounds.com.au

1970s Romanian Canisters Can You Keep a Secret? canyoukeepasecret.net.au

French Linen table runner Du Monde

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Eggs Benedict with Ham Esprosini esprosini.com.au

Kialla Pure Foods Organic Flour Wray Organic wrayorganic.com.au

Ceramic Vase Jean & Joyce jeanandjoyce.sqsp.com

Cajun-style Wahoo with Greek salad Swampdog swampdog.com.au

Orla Kiely Mug Rubylischus

Citron and Mint Lozenges Jocelyn’s Provisions jocelynsprovisions.com.au

1970s Wedgwood Casserole Dish Can You Keep a Secret? canyoukeepasecret.net.au

piccolo Hallowed Grounds Espresso hallowedgrounds.com.au

Rattan Napkin Holders Du Monde

Mozi Roaming Roosters Side Plate Ellia WIndsor ellia.net.au

Strawberry Shortcake Candle Rubylischus

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be the change you want to see in the world

the roastery cafe ESPRESSO | FILTER ROAST | COLD BREW 25 GLEnELG ST, SOuTh BRISBAnE

Thank God It’s Friday at the Bar & Bistro.

Drinks, specials, share platters and live music from 4pm.

KEEP In TOuCh AT facebook/rouge.coffee new menu available for breakfast 7 days

MOn-FRI 6:3 0-4 P M , SAT 7- 12: 30, Sun 7: 30- 12 : 3 0

B A R

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HERSTON RD, HERSTON (07 ) 3253 2533 V I C TO R I A PA R K B A R A N D B I S T R O.C O M . AU

place

gourmet

Primal Pantry //

Moose and Gibson //

Deer Sir //

Corner Florence and Macquarie Streets Teneriffe T. 3252 5960

77 Jurgens Street Woolloongabba T. 3172 7667

Portside Wharf, 39 Hercules Street Hamilton T. 3630 1903

Once you’ve decided to adopt a new lifestyle, some of life’s simple pleasures such as eating out can prove somewhat stressful. Catering to those who adhere to a palaeolithic diet, Teneriffe’s newest cafe advocates clean eating in a laid-back setting.

Primal Pantry is open for breakfast and lunch, and also doubles as a grocer where you’ll find pantry basics and fresh produce. For breakfast there’s cacao granola or the hearty caveman plate served alongside Fonzie Abbott Espresso coffee (made on rice and almond milk), while the lunch menu offers small bites such as sweet potato crisps and larger portions including a seafood hotpot.

Our affable canine companions have such a grounding presence in our lives that they deserve unending praise. In an ode to their two dogs, the owners of new Woolloongabba cafe Moose and Gibson named it after their hounds – a fitting way to also encourage the warm and welcoming atmosphere of a cafe. The breakfast and coffee haunt is tucked just off the Logan Road precinct in an open warehouse-style space with polished concrete flooring and exposed pipes. While you’re there, delve into baked potted eggs and Two Seasons Coffee for breakfast while perched on a garden swing.

Lingering over a coffee leaves you with more than just a caffeine buzz – the occasion provides a moment to stop and the mind an opportunity to wander. When sipping coffee at Deer Sir, nestled amongst the antiques and homewares of Co Design, your imagination will likely be piqued by the beautiful wares around you. Your inner decorator may be inspired, or your eye may simply gaze around the shop as you savour an air-roasted Allpress coffee or Harney & Sons tea from New York. Light meals accompany your morning cup of joe, with many of the pastries and sweets made

by Kathy Heath (formerly of High Societea).

be the change you want to see in the world

T H E E A T I S S U E J U L Y 1 3 47

food

Photography BY Tiphaine Vasse

gourmet

imperfect // charm

ceramic // stack

Rustic // storage

Somewhere in the process of modernisation, our kitchen spaces have become a sea of plastic and dishwasher-safe implements. Driven by a desire to return to tradition, French designer Amaury Poudray crafted the Remèdes range of foodstorage containers using wicker, rattan and leather.

Enamoured by the charming imperfections that come from working with such materials, Amaury devised a collection of baskets in different shapes, each intended to carry a specific item such as walnuts, limes, oranges and figs. @ amaurypoudray.com

A secret to orderly kitchen cupboards is the ability to stack items well, which is a challenge when you are presented with a motley of shapes and sizes.

But more amenable to neat cupboard arrangements, is the Novela range of homewares. The ceramic collection – comprising a teapot, cups and vases – is made from the same mould, meaning the items can be easily stacked. Novela is available via Vespoe, a start-up marketplace driven by students and teachers from global art and design schools that allows designers to sell directly to buyers. @ vespoe.com

While some ingredients fall in and out of favour as food trends come and go, the humble potato and onion have managed to endure the ages.

Reminiscent of simpler times when potatoes and onions were staples farmed in just one variety, the Java Potato and Onion Sacks from Domayne Fortitude Valley keep these key pantry ingredients in order. Because most of us no longer grow kilos of vegetables at a time, the rustic sacks have been tailored to suit the modern kitchen at just 20 cm tall and are lined for cleaning. @ domayneonline.com.au

herb // companion It can be heartbreaking to discover that your lovingly tended herb garden has perished because of your own lack of green thumb. So for the sake of your future garden’s wellbeing, we suggest enlisting the help of the KiGA kitchen garden table

by Hurbz. Composed of four compartments, the polypropylene design requires only four screws for construction and features a drainage system that filters water through the legs (meaning you can’t drown your plants despite your best efforts).

And there’s even an accompanying app to hold your hand through the process. @ hurbz.com

Raspberry croissant pudding

ingredients

to make

1 tablespoon butter 2 eggs plus 3 egg yolks 1 teaspoon vanilla extract 2 cups milk ½ cup caster sugar 6 croissants, preferably stale 1 cup raspberries (if frozen, let them defrost and the juices strain), plus a few extra to serve

Preheat the oven to 180˚C. Grease the ramekins with butter. Whisk the eggs, egg yolks, vanilla, milk and sugar together. Tear the croissants into pieces the size of a matchbook. Place half the croissants across the bottom of the ramekins.

Add the raspberries, then the remaining croissants.

Pour the custard over the croissants and allow to soak for ten minutes.

EQUIPMENT

Cover each ramekin with foil and puncture the top to let the steam escape. Try not to let the foil touch the mixture. Put the ramekins in a deep baking pan.

Pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 40 minutes or until the custard is set. Serve warm with more fresh raspberries.

6 x 250-ml ramekins deep baking pan

A suitcase and a spatula

by Tori Haschka. Photography

by Isobel Wield. Published

by Hardie Grant Books.

48 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine is proud to be carbon neutral

Serves 6

Celebrate THE WINTER MONTHS WITH

CHRISTMAS in JULY $33

2MENU COURSE

$40

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arts

prelude

GLOBAL DREAMER

David Jones

Drummer/percussionist/ music producer, Australia

Photography BY Tony Mott

davidjonesdrums.com.au –– Ludwig Zamenhof’s universal language was the inspiration for Esperanto – a show of global music at Queensland Music Festival featuring drummer David Jones. age 55 years young on July 28 –

I’ll be celebrating during Queensland Music Festival. born Melbourne. performance that first made your world come alive The band Jethro

Tull around 1974 – it was full of theatrics and incredible playing. That blew my mind! describe yourself in ten words Compassionate.

Caring. Resilient. Determined.

Humorous. Fascinated by sound and vibration. gets you out of bed in the morning The irresistible stillness of pre-dawn meditation that feeds the rest of my day with calmness and energy. most beautiful thing you’ve ever seen Ever-changing summer sunsets. idea of complete happiness A stable mind, loving harmonious relationships, boundless resources, and artistic freedom to create and share things of beauty and inspiration. tell me about passion Continuing to develop what you do at the highest possible level, regardless of the obstacles and opinions of others. worth fighting for I don’t like to fight, but I will stand up for integrity and ethics. tell me about creativity It is the lifeblood of a human being. It’s life force in action. words of wisdom Keep giving with the best intentions.

The best will come to you.

Euphonic // jamboree July means it’s time to dust off your gumboots and make a Spotify playlist of artists appearing at Splendour in the Grass in readiness for the festival (but best to share the playlist only with those bound for the festival so as not to incite envy). This year Splendour in the Grass moves to its new permanent location at North Byron Parklands, with the festival planned as one of the grandest housewarming parties ever held. Headline acts include Frank Ocean, Empire of the Sun, Haim and James Blake, while Gurrumul will also be hypnotising audiences. @ splendourinthegrass.com

Gallic // Occasion Ernest Hemingway was so taken by his time in Paris that he mused that the city stayed with him for the rest of his life. But even those who haven’t yet walked Paris’ streets or dined in its bistros are affected by the charm of the French city, which may explain why Bastille Day is such a large occasion outside French borders. To mark the occasion amongst local Francophiles this year, Brisbane French Festival is hosting a dinner ball, Soirée Bleue de la Bastille, on July 13. A fourcourse French menu will be served, and you can kick up your heels during the cancan dance. @ brisbanefrenchfestival.com.au

Theatrical // Pursuits From gadgets to toilet paper, crowdfunding has helped many entrepreneurs launch their products. One of the latest ventures to turn to this new paradigm is Your Theatre Co. Launched in Brisbane earlier this year, the theatre company has just finished a crowdfunding campaign that enabled those who pledged funds to have a say in the company’s final name and first production. Your Theatre Co will present its first show early next year and hopes to provide actors with more opportunities to participate in professional theatre. @ yourtheatreco.com 50 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine supports modester and naboth

Artistic // Anniversary This year marks 150 years since the birth of Edvard Munch, who is regarded for his seminal works of Expressionist art including The Scream. A Norwegian native, Edvard holds a treasured place in the country’s cultural history and this year two of Oslo’s leading museums are celebrating with an extensive exhibition titled Munch 150. As the exhibition was compiled, a documentary also titled Munch 150 was filmed at the same time to trace the life and works of the famed artist.

Screenings of Munch 150 are being shown locally at Dendy Portside from July 13–14. @ dendy.com.au

arts

mood by mikki Brammer

LAURA MVULA

JJ GREY & MOFRO

Béatrice Ardisson

JOHN ABERCROMBIE

by sony music, 2013

by ALLIGATOR RECORDS, 2013

by NAïVE/ardisson, 2010

by ECM RECORDs, 1975

Little more than a year ago, Laura Mvula was a painfully shy receptionist whose dream was to become a classical composer so that she could work in the arts without being in the spotlight. Fortunately for the rest of the world, her life had an alternative destiny in store. Laura’s musical forays soon expanded to songwriting in the jazz/soul genre, stunning audiences in the past year with whimsical lyrical compositions that combine her background in a cappella and gospel singing with fanciful orchestrations. Her delightful debut album is Sing to the Moon.

Many songwriters delve into their own adventures of the heart in order to source the best lyrics. Peruse the song titles of This River and you’ll get the feeling that their scribe, JJ Grey, has had some interesting encounters in his time. Songs such as ‘Your Lady, She’s Shady’, ‘Tame A Wild One’ and ‘99 Shades of Crazy’ paint a curious musical picture formed by bluesy guitar riffs and emphatic horns backed by gritty organ, harmonica and saxophone sounds. Accompanied by his band, Mofro, JJ’s self-described style of ‘front-porch soul’ melds funk, blues and heartland rock.

Amongst the most coveted but highly elusive aspirations of teenagers are the occupations of DJ and fashion stylist. Much to the envy of many, Béatrice Ardisson gets to call herself both. While she initially studied piano, the talented French lass decided to try a career in fashion, working as a stylist for Kenzo. But she has since returned to music, these days also working as a successful DJ. Amongst her several compilations is Swing Mania, which features modern takes on swing classics such as ‘It Don’t Mean A Thing’ and swing takes on modern songs, including Eminem’s ‘Lose Yourself’.

As an audience member watching John Abercrombie play live, it is likely that you could begin to feel somewhat like an intruder. Watching the jazz maestro as he delicately manipulates the strings of his guitar is like stumbling upon a private moment of musical reverie. It is this sheer love of his craft that has seen John’s career span 40 years and 50 albums – and at age 68 he’s still as passionate as when he began.

Timeless was John’s first recording as band leader, with pianist Jan Hammer and jazz drummer Jack DeJohnette as his sidemen.

sing to the moon

arts

this river

swing mania

book by eric lindgren

timeless

BOOKS SUPPLIED by Mary ryan’s bookshop, milton

Secrets of a Stylish home

The Handmade Loaf

The Impossible Museum: The Best Art You’ll Never See

The Pie Book

By Cate Burren

By Dan Lepard

By CÉline Delavaux

By Caroline Bretherton

The perfect layout. Choosing a colour palette. Creating your scheme.

Managing your project – a summary in 13 words. Whether old or entirely modern, your choice of style could influence your home in unimagined ways. Some prefer a distinctive Art Deco atmosphere, others the crisp, clean modern look. In guiding you along the way, Cate considers each of the above topics, with pictures to assist your creative self. It’s the little touches that count and this book succeeds in presenting ideas and making you aware of how to get a home to satisfy your every desire.

This book is from Europe, with love and perfection. With an appreciation of what the soil provides us, using individuality of shape and taste in his creations, master baker Dan Lepard presents a guide to sifting, kneading and baking the best loaves of golden bread. Between the introduction and end are ten chapters including the best recipes for Italy’s olive oil flatbread, Denmark’s crisp cornmeal sticks, England’s dark rye and more. There’s a lot of background information as well as plenty of pictures to round out a tasty book.

From paintings on cave walls to canvas, this is a book of the world’s ‘lost’ art. Some works have been deliberately destroyed, such as the giant Buddhas of Afghanistan, while others have weathered away or simply disappeared – the case of the Romanov Jewels. Céline Delavaux has painstakingly revived many of these treasures through her meticulous research, and in this book illustrates a series of paintings, sculptures, manuscripts and tapestries resulting from her findings. It’s an important book detailing lost world heritage as it should be seen now.

The steak and mushroom pie looks delicious, and the roast chicken handmade pies made from leftovers will make your mouth water. The smoked trout tartlets, in their crenulated flans, look equally as delectable. A seemingly endless list of goodies in the index should satisfy every gastronome’s needs, and the straightforward directions for making your choice should lead to success at every tasting. The 343 pages of pie recipes, what to choose, open or topped, how to make, and tips on serving could only lead to cries for ‘another slice please’!

52 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine supports the david sheldrick wildlife trust

FRIGHT OR FLIGHT 3 IS A CROWD “Inventive, entertaining, skillful and surprisingly comedic” Rip It Up

JUL SAT 6 – SAT 13

CIRCUS

TIME 8pm TICKETS $19 – $28

Presented by Judith Wright Centre

DON’TS FOR DANCERS 2.0

The scent of desperation mingles with the taste of taboo when these left-footed lonely hearts cut loose.

JUL TUE 16 – SAT 20

DANCE

TIME 8pm TICKETS $19 – $28

Presented by Judith Wright Centre

Experience some of the best visual art, music, performance, spoken word, dance, fashion and film currently being developed in Brisbane.

JUL SAT 27

MULTI-ARTS

TIME 6pm TICKETS FREE

Image: Richard Stride Untitled (2011) Mixed Media Installation

BRISBANE EMERGING ART FESTIVAL

Presented by Judith Wright Centre Produced by Vegas Spray ARI

COMING SOON

CONFESSIONS OF A CONTROL FREAK BELINDA RAISIN

A cabaret for the over-committed.

AUG THU 15 – SAT 17

CABARET

TIME 8pm TICKETS $19 – $24

Presented by Judith Wright Centre

BOOKINGS

judithwrightcentre.com 07 3872 9000 420 Brunswick St, Fortitude Valley

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

by Arts Queensland

arts

gallery

gallery

life is captured

what is inspiring us this month? – – “A work of art is above all an adventure of the mind.”

– Eugene Ionesco

Lyndell Brown and Charles Green Heiser Gallery

While many artists work in isolation, using the canvas as a means to make sense of their individual thoughts, Melbourne-based artists Lyndell Brown and Charles Green prefer to work in tandem. The artists use their craft and combined creativity to create illusionary

worlds that sit neither in the past nor present. Using layers of images that traverse the art forms of painting, photography and digital reproduction, Lyndell and Charles blur the lines of history, and those of fact and fiction.

UNTIL JULY 27

Ruth Stoneley

Queensland art gallery The art of quiltmaking soothes the soul, with every stitch inching the maker ever closer to their envisioned artwork, which then becomes an artefact that continues to serve a practical purpose long after the final stitch. A doyenne of quilts, late Brisbane quiltmaker Ruth Stoneley was known for her prolific output of beautiful works and used her Highgate Hill shop, Patchwork Supplies, to connect with other makers.

To celebrate Ruth’s legacy, QAG is hosting Ruth Stoneley: A Stitch in Time as part of its current exhibition Quilts 1700–1945. The exhibition traces Ruth’s evolution from her early works, which adhered to contained patterns of conventional quilts, through to the more abstract and expressive pieces she later went on to create.

FROM JULY 13 Above: Ruth Stoneley, Quilt, 1981, Image courtesy of Queensland Art Gallery. Top Right: Lyndell Brown and Charles Green, Lacquer room and pantheon, 2011, Images courtesy of Heiser Gallery. Bottom Right: Ingvar Kenne, Baz Luhrmann, Film Director, Sydney, Australia, 2000, Image courtesy of Queensland Centre for Photography.

54 map magazine

T H E E AT I S S U E JU LY 1 3

map magazine supports greenpeace

Citizen

Queensland Centre for Photography

Fashion designer Akira Isogawa, director Baz Luhrmann and dissident artist Ai Weiwei are among the individuals Ingvar Kenne has photographed since 1997. The photographer has also captured portraits of lesser-known individuals including a nun, tribal dancers,

a prostitute and a truck driver in Laos, some comissioned and others taken by chance. When viewed as a whole, Ingvar’s collection of portraits illustrates the human spirit, celebrates individuality and reminds us that life is a shared experience.

FROM JULY 13

EXOTIC

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arts

live

circus comedian

Clarke McFarlane Born in New Jersey and trained in New York City, performer and comedian Clarke McFarlane is positive and politely spoken.

Based in Brisbane, Clarke’s amicable persona exists in contrast to his larger-than-life alter ego, Mario – Queen of the Circus.

Mario, with his black leather midriff jacket and exposed torso, is a silly, sexy and brash circus-trained reincarnation of Freddie Mercury. Since Clarke created his hilarious festival show in 2005, he has wowed audiences and critics worldwide. Mario will perform as part of the outrageous La Soirée show at this year’s Brisbane Festival.

Like most circus performers, Clarke McFarlane has lived a nomadic existence.

Since tossing aside his psychology degree to become a street busker in the early nineties, he has traversed the world following the circus and street-performing touring circuit with boundless enthusiasm.

A natural in circus artistry and comedy, Clarke created his full-length outdoor festival show Mario – Queen of the Circus in 2005. The solo show instantly struck a feverish chord with audiences and has been in high demand, with Clarke touring almost constantly since its debut.

The show features Clarke as Mario – a loud and lovable character inspired by the theatrics and rock anthems of music great, Freddie Mercury. Mario has universal sex appeal and dazzles crowds with his juggling, unicycle riding and crowd-surfing antics. The show has been performed worldwide in English as well as in Spanish, Italian, French, Portuguese and German.

Clarke recently put down roots in Brisbane with his wife, award-winning Brisbane actress Helen Cassidy, and their toddler and four-month-old baby. Recently becoming a father of two has changed his priorities – while Clarke and Helen took their first child on tour, the arrival of their second baby has prompted a rethink of scheduling.

“We definitely want a base for our own sanity and also for our children,” he says.

“I think the big difference is the amount of stuff we need to go on a trip – moving

56 map magazine

T H E E AT I S S U E JU LY 1 3

around gets really difficult!” Clarke’s upcoming world tour will run for seven weeks – it’s his shortest tour yet and one he’ll be dashing off to alone.

Fortunately, Clarke finds Australia’s circus scene invigorating.“I’ve found the circus scene in Australia is growing with a lot of spirit, a lot of bravado and with a high level of importance placed on skill,” he says. “The scene is so vibrant and there’s a really big community feel about it because of the focus on being a troupe and reaching out to communities doing circus schools.”

Clarke considers Brisbane the hub of circus nationally and he is looking forward to performing at Brisbane Festival for the first time as part of La Soirée in the enchanting Spiegeltent.

Asked about his love of performing, Clarke says live performance generates an exhilarating shared energy, and conversation between the performer and audience that you’ll never get from TV or the internet. “A show like La Soirée really grabs your senses,” he says. “It’s so important to feel that connection – to feel everyone reacting to it. You see the faces of the people in the audience and the faces of the people who are performing. It’s such a special atmosphere.”

Clarke was a naturally creative child raised in a conservative town. “I started juggling when I was ten years old and I was always acting. I grew up in New Jersey and, being from a town where you had to go to

stop global warming

college, I never really thought of acting as a way to make money.”

After graduating with a bachelor’s degree in psychology, Clarke realised his four-year degree didn’t qualify him for a particular job. Faced with years of further study, he chose to take a year off and travel through Europe.

There he discovered that street performance was a vibrant, viable profession. From that moment, Clarke embraced performance and began taking himself seriously as an artist. He trained for one month under famous Parisian clown professor Philippe Gaulier, but says the street has been his real school.

“At first, it was all about failing in front of people – you can’t come out winning immediately,” he says of his precarious early years as a street busker.

Asked whether he considers himself successful, Clarke says, “I’ve been a success since I quit my day job in 1992. There’s no greater success than that. For me, there was no ladder of what I should be doing or where my career should be heading next. It has always been just to be performing if it’s interesting and fun.”

His words of wisdom to himself are to “love the crowd” and it’s this advice he gives to young performers. “Get out in front of every single atmosphere you can find,” he says. “Whether it’s a kids group at the library or on stage in a musical, take every opportunity to perform.

You’ll always learn something.”

interview by Frances Frangenheim Photography by Jo Duck

––

Take every opportunity to perform. You’ll always learn something ...”

face

film

Patrick Bruel

Matt Damon

Emma Watson

directed by A. de La Patellière & M. Delaporte

directed by Steven Soderbergh

directed by Sofia Coppola

An accomplished actor, musician and worldchampion poker player, Patrick Bruel has lived a full life. Despite his passion for music, Patrick first found success as an actor in the 1979 French film Le coup de sirocco. But by the nineties he’d made his mark as a musician and France was enveloped in ‘Bruelmania’. Later that decade, Patrick’s star rose after he won a gold bracelet at the 1998 World Series of Poker tournament. Still pursuing acting, Patrick’s latest role is as Vincent in the French comedy, What’s in a Name?. At a dinner with close friends, Vincent announces the name for his first child. Not pleased with the name, his friends begin to bicker, and the evening takes a turn as secrets are revealed and relationships are tested.

Graduating from Harvard is a dream harboured by many, if only to hear a commencement address from the likes of Oprah Winfrey. But while Matt Damon was studying English at Harvard, he couldn’t ignore his dream of acting and eventually quit his degree. While at university, Matt had been writing the script for Good Will Hunting with friend Ben Affleck, and the film was released in the same year that Matt also starred in Francis Ford Coppola’s The Rainmaker.

His latest performance is as Scott Thorson, the much younger lover of flamboyant musician Liberace, in Behind the Candelabra. The film follows their tumultuous relationship from their first meeting in Liberace’s dressing room, and casts a new light on the life of one of history’s most extravagant performers.

Emma Watson first emerged as the fresh-faced Hermione in the Harry Potter films – a part she was serendipitously given after her teachers recommended the nine-year-old to casting agents.

And while some child actors choose different paths as adults, Emma has taken adulthood as an opportunity to widen her acting scope.

She’s appeared in The Perks of Being a Wallflower and My Week With Marilyn, and Sofia Coppola most recently cast her in The Bling Ring. Emma’s character Nicki is in a group preoccupied with fame and celebrities. As they begin to sneak their way into parties of Los Angeles’ rich and famous, the teenagers start to pilfer clothing and jewellery, until their obsession with labels spins out of control.

what’s in a name?

behind the candelabra

the bling ring

stop global warming map magazine

T H E E A T I S S U E J U L Y 1 3 57

40 years on from starting life in a New Zealand garage, Macpac is now regarded as one of the world’s premier outdoor brands. Macpac clothing and equipment is used by adventurers across the globe where quality and function can mean the difference between life and death. Our mission for the next 40 years is to provide a new generation with authentic, quality gear that goes the distance.

Macpac there and back since 1973.

MACPAC.COM.AU

|

10 8 W I C K H A M S T. F O R T I T U D E VA L L E Y

Photography by Toby Scott

Photography by Justin Ridler

ticket Photography by Damien Bredberg

arts

Cinderella

Project Rameau

Proto-Type

Simon Starling Lecture

AT Conservatorium Theatre

AT QPAC

AT Various locations

AT GOMA

Glass slippers and evil stepmothers may be synonymous with the story of Cinderella, but Gioachino Rossini’s operatic take on the fairytale replaced the stepmother with a stepfather and the glass slipper with a bracelet. Rossini’s opera was first performed in 1817 and has most recently been recreated by Opera Queensland’s Lindy Hume in an eccentric production. Egyptian bassbaritone Ashraf Sewailam and British conductor Wyn Davies (of New Zealand Opera) will both make their Australian debuts in the production. operaq.com.au

Whether or not you’re a fan of orchestral music, it can’t be denied that the musicians below the stage contribute to a myriad of art forms without commanding much of the spotlight. For its latest project, Australian Chamber Orchestra has worked with Sydney Dance Company to create a performance inspired by the French Baroque music of composer Jean-Philippe Rameau. Bold choreography by Rafael Bonachela is set to 18 separate movements from eight of Rameau’s operas and three interludes from Vivaldi and Bach. aco.com.au

Proto-type is an event organised by local architect Paul Owen, who has been dabbling in the art of furniture making. Paul has teamed up with other artists and makers, including designer Dan Pike and photographer Toby Scott, to create an event where locally produced goods can be brought to market and prototypes tested. The event is held across two days at two locations – Friday is a wine and cheese exhibition in the city and Saturday’s event will take place in Clayfield. Paul plans to host these exhibitions every three months. proto-type-brisbane.tumblr.com

Ahead of his upcoming exhibition at IMA in October, Turner Prizewinning British artist Simon Starling is presenting a lecture on his work at GOMA. Simon’s erudite projects explore modernism and globalisation through careful research and consideration. He achieves this by picking apart real histories linked to objects and places of art, design and science. His works are based on history, but each also presents witty and unexpected elements. In his lecture, Simon will delve into his artistic process and discuss his works. ima.org.au

july 6–26

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july 11–13

T H E E AT I S S U E JU LY 1 3

july 19–20

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B O D Y

forage for beautiful wares then sip coffee under our new awning at Park Bench Espresso Bar 133 Oxford Street, Bulimba • ph 3399 1219 www.homeandbody.com.au • follow us on facebook

july 21

stimulator

arts

Artistic Director

say hello to ...

Benedict Hardie Delectable Shelter August 6–10, Brisbane Powerhouse

›I became a performer because ... I enjoy it. The work, that is. I know not everyone has the privilege of enjoying their work, so you could say that I’m lucky. Or you could say I’m too arrogant to let myself do tasks I don’t enjoy. ›My creativity comes from ... I think about empathy a lot. We are communicative, storytelling animals and we enrich each other through our differences and mutual complexities. Empathy and honesty are probably the creative houses my mind lives in most often. ›I ‘fuel’ my creativity by ... consuming art, consuming stories and consuming human things. And belief I guess. A belief in art. Like any religion, art feels important enough to me to dedicate my life to it. And like any religion, it could all be a delusion too. ›I love my job because ... I make plays. I make and I play. Those two tasks are easy to love. ›Through my work, I would like to ... get the chance to create more work. Get the chance to work with people who excite and challenge me. Also, getting paid might be nice. ›Favourite author: Fyodor Dostoevsky ›Director who inspires me: Ariane Mnouchkine ›Favourite actor: Jack Nicholson ›Most played on my iPod: Grizzly Bear ›A performer I love: David Quirk ›Favourite filmmaker: Paul Thomas Anderson ›Artist I most admire: Alberto Giacometti ›Favourite musician: Joanna Newsom ›Makes me laugh: Dachshunds

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% 100 PALEO

Open 7 Days 7am-3pm

| 07 3252 5960 | info@primalpantry.com.au | Teneriffe Village Cnr Florence & Macquarie St Teneriffe 4005

arts

stimulus Comedy

more ...

School Dance from july 31 at Brisbane Powerhouse

Gathering

Underpinned by a desire to simply fit in, teenage years are filled with many moments of angst and awkwardness.

This experience is revisited in the comic stageshow School Dance – a production that will likely conjure memories amongst audience members over the age of 19. The show is filled with moments of 1980s pop-culture references, from BMX bikes to power ballads, as three teens labelled ‘losers’ embark on a quest to be accepted at their school dance.

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TENERIFFE FESTIVAL

Join local artisans and gastronomes at the festival that

Photography by Shane Reid

celebrates the creative suburb.

Russian Resurrection Film Festival

JULY 6

FILM from july 26 at PALACE CENTRO When it comes to world cinema, Russia may not be the first country that springs to mind as a destination for movie stars and cinematic opuses, but the nation does foster a flourishing film culture. The Russian Resurrection Film Festival is the largest showcase of Russian films outside of the country and celebrates the nation’s culture on the screen. This year’s festival includes comedies, dramas, thrillers and animation, as well as a selection of retrospective films.

AT Teneriffe Gig

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Whitley

The Australian crooner makes a comeback with a suite of new

DANCE

Don’ts for Dancers 2.0 july 16–20 at JUDITH WRIGHT CENTRE

songs from his

Dancing is a liberating pastime, especially when you’re safe behind closed doors with Spandau Ballet’s ‘Gold’ playing. But things change when you are dancing in public. Inspired by a 1925 book on the rules of social dancing, Don’ts for Dancers 2.0 is the follow-up show to Don’ts for Dancers. Canvassing dance styles including interpretive, ballroom, jazz and tango, the show takes place in the Lonely Hearts Club where the rules of dating are transferred onto the dance floor.

latest album.

July 12 AT Black Bear Lodge Community

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Jumpers and Jazz in July

GIG

How Deep Is Your Love july 19–20 at Brisbane City Hall

When it comes to Australian musical icons, few have matched the fervour that surrounded the Bee Gees. In homage to the band, a group of Australian artists is presenting a musical tribute to the Gibb Brothers, called How Deep is Your Love, during Queensland Music Festival. Performers including Christine Anu, Tina Arena and Katie Noonan will perform some of the Bee Gees’ most loved songs, as well as covers of tunes the brothers created as songwriters for other artists.

Roadtrip to Warwick in your best knit to listen to a spot of jazz by local musicians.

July 18–28 AT Warwick

60 map magazine

T H E E AT I S S U E JU LY 1 3

map celebrates 13 years of positive media

John Gollings Learning from Surfers Paradise A Rephotography Project 1973 – 2013 22 June – 4 August 2013 Las Vegas Studio Images from the Archives of Robert Venturi and Denise Scott Brown 29 June – 11 August 2013

Denise Scott Brown Fremont Street Las Vegas 1966 © Venturi Scott Brown and Associates, Inc Philadelphia, Courtesy Museum im Belpark Kriens

The Arts Centre Gold Coast 135 Bundall Rd, Surfers Paradise QLD 4217 T: +61 (7) 5581 6567 E: gallery@theartscentregc.com.au For details of events and social media program visit: theartscentregc.com.au/gallery

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War Horse from july 6 at QPAC

SULTRY

Memories of our childhood pets remain ensconced in our hearts well into adulthood – a relationship explored through Albert and his horse Joey in War Horse. While Albert is still a child, WWI breaks out and his horse is sold to be sent to the battlefield. Years later, Albert embarks on a journey to find his beloved horse. The National Theatre of Great Britain’s production of War Horse will be performed at QPAC for its Brisbane season, which features galloping life-size puppets.

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Sexpo

Experience the world’s largest adult show when Sexpo rolls into town for another year.

Little Bigsound

July 25–28

CONFERENCE july 12 at The Edge Before the BIGSOUND music conference puts Brisbane’s musical community into lockdown in September, Little BIGSOUND will be providing emerging musicians with tips for launching their careers. Speakers including Zoe Davis from Cub Scouts, and Kahl Wallace and Jindhu Lawrie of The Medics, will be discussing the many aspects of the music industry, such as tour management, marketing and social media, photography and the science behind songwriting.

AT BCEC Cabaret

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The LADY OF THE HOUSE OF LOVE

See Sandro Colarelli explore themes of love,

MUSIC

Bernard Fanning july 18–20 at The Tivoli

desire, fate and

While some music lovers are hoping Powderfinger will follow in the footsteps of John Farnham and reunite despite having performed a farewell tour, the release of Bernard Fanning’s new solo album proves otherwise. Departures takes a different direction to that of the former frontman’s past musical forays, with its horn breaks, saxophone interludes and raw beats. Bernard is touring to perform his latest musical output, accompanied by Big Scary and Vance Joy.

destiny in his oneman cabaret show.

From July 26 AT Metro ARts Environment

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National Tree Day

THEATRE

Lend Mother

Show Me Yours, I’ll Show You Mine july 10–27 at La Boite

Nature a hand

Discussing taboo topics in a less intimidating setting such as the theatre – where reality is suspended – can be a catalyst for discussion. Showing as part of La Boite’s Indie season, Show Me Yours, I’ll Show You Mine is a created by Tim Spencer inspired by a series of interviews he did with male sex workers. During the show, two men interview one another, curiously foraging for information about each other and, in doing so, challenging entrenched ideas about sex work.

by planting a native tree this National Tree Day. July 28 Australia-wide

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T H E E A T I S S U E J U L Y 1 3 61

ion re s sh a o d uC t a nCer aCul a r Pr d d n sPeC t i a ns a m u s iC ge i n t h i s a t the s

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Our well travelled Brisbane team and expert presenters speak about our unique travel experiences in remote and wonderful places.

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rugged paradise

la plage casadelmar, corsica

A rugged island swathed in azure Mediterranean waters, Corsica may be French by geography, but its culture stands far apart from that of its motherland. Tucked away on the southeastern Corsican coast, near PortoVecchio, is La Plage Casadelmar, a 15-room boutique hotel perched in paradise. Designed by French architect Jean-François Bodin, the hotel – a member of the Design Hotels group – is crafted from natural materials such as volcanic rock, resin and 300-year-old oak that blend in with the surrounding landscape. And then there’s the private beach ...

The diminutive size of my aeroplane – exposed propellers spinning furiously outside my window – is the first clue that my sojourn to Corsica means more than just leaving mainland France. Life instantly slows to a languid pace as soon as my first footstep caresses the tarmac of the Mediterranean-perched land mass. Figari airport and its eponymous village are merely blemishes on the southeast corner of the island’s map, snuggled in amongst winding roads swathed in vegetation.

The fact that my taxi driver, Claude, acknowledges almost every driver coming in the opposite direction signals the presence of a tight-knit community – but then he is one of only ten taxi drivers in the region.

On our drive towards La Plage Casadelmar, located on the coast near the small village of Lecci, we pass through a string of what seem like one-street villages, where locals amble along the roadside in a general state of ease. Eventually the road narrows further still, fringing the shoreline of the Benedettu Peninsula that juts out into the Mediterranean across the bay from the region’s largest town, Porto-Vecchio.

Embraced by the rugged terrain signature to the south of Corsica, La Plage Casadelmar feels very much like a private refuge far from the rest of civilisation.

Gazing out over the cerulean water, the 15-room hotel is the epitome of peaceful solitude, inciting an overwhelming urge to let thoughts of everything but the present moment slip idly away.

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T H E E AT I S S U E JU LY 1 3

My abode at La Plage Casadelmar is a spacious one, decked with tactile wood finishes, achromatic decor and an allencompasisng armchair. Having settled into the room, I’m about to put on some music but, unwittingly, I stop. I close my eyes and listen to the natural soundtrack surrounding me. There’s a sense of almost complete stillness – a quiet so profound, so foreign to ears accustomed to urban life, that it makes my heart swell. Slowly my ears tune in to the delicate sonic arrangement at play. Leaves brush ever so gently against each other, as if in a loving caress. The crystalline ripples of the Mediterranean idle towards the shore before disappearing into the sand, carrying with them the sparkle of dying sunlight. A dusk-dwelling bird calls out towards the vanishing sun, bidding it farewell for another day.

I wander down to the private beach, mere metres from the terrace of my room.

The refreshing cool of the evening air mingles with the scent of pine, seasoned by a mouthwatering touch of sea salt.

The resulting fragrance is beguiling, particularly when juxtaposed with the distinct sweetness of jasmine. In the distance, a stretch of cloud lingers on the hilltops, as if caught in the tree branches.

Terracotta roofs sit in clusters atop the hills’ voluptuous crests.

Further along the beach, past the palm umbrellas and elegant chaise longues of La Plage Casadelmar, burnt-orange rock formations fringe the shore, with coarse

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golden sand at their feet. An artist’s palette of vibrant wild flowers punctuates the sand dunes. Sailboats glide through the water with the grace of swans, their sails billowing in the breeze like plumes of feathers. On the horizon I can see the ochre gathering of buildings that compose the old town of Porto-Vecchio.

In the morning I am woken by the gentle lap of waves and the cheerful ditties of the local bird life. As I stand on my terrace, the water glistens enticingly, its azure surface so clear that you can see right to the rippled sand beds below. It’s a perfect day for the boat trip I have planned around the southern tip of the island.

As the boat sets sail through the peninsula and out into the Mediterranean, the uninterrupted stretches of lush greenery and golden beaches fringing the island give an indication of how sparsely populated this part of Corsica is.

Squeals of delight soon emanate from the back of the boat, as a group of passengers point to the trail of whitewash behind us. A pod of dolphins is frolicking gleefully in the waves, soaring into the air with playful leaps. Our captain suddenly turns the boat off course, as does the captain of the boat in front of us, and I soon realise that they’re creating a whirlpool of waves to entice the dolphins even further. The glistening creatures return the favour with gusto, uniting in a cheeky show of aerial acrobatics, and the perfect welcome to Corsica.

text by MIKKI BRAMMER PHOTOGRAPHY BY designhotels.com

––

A duskdwelling bird calls out towards the vanishing sun, bidding it farewell for another day ... ”

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