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DRIVEN Magazine is published by Australian Traveller Media for Sime Darby Automobiles t/a Peugeot Automobiles Australia EDITORIAL Editor Tatyana Leonov










STUNNING HOTELS Stylish and sumptous hotels around the globe






10 OF THE BEST Watches


GADGETS Cool stuff for device devotees


Art director Priyanka Singh ADVERTISING For all advertising sales enquiries, phone 02 9698 7072 Sales Manager Alex Barnett Account Manager Rebecca Faulkner Account Manager Nikki Gilmore DIRECTORS Quentin Long

All rights reserved. No material published in this magazine may be reproduced in whole or in part without prior written authority. Every endeavour is made to ensure information contained in this magazine is correct at time of going to print and every effort has has been made to ensure to accuracy of the content. The Publisher and Peugeot Automobiles Australia accept no liabiltiy for any errors. Unsolicited material, may be used by DRIVEN, but no responsibility is accepted for lost manuscripts, artwork or images. Australian Traveller Media (ACN 113 975 438) PO Box 159, Broadway, NSW 2007.



Nigel Herbert


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PEUGEOT EVENT REPORT What’s been happening






WATERFALL WAY One of Australia’s most scenic routes



LOIRE VALLEY 54 Roadtripping through French countryside CRUISING IN PAPUA NEW GUNIEA


PHOTO PORTFOLIO New Zealand South Island




WHAT’S NEXT FOR PEUGEOT The 208 is hitting our shores




PUG & ME Real life








WANT TO SEE MORE? DRIVEN IS NOW AVAILABLE AS AN IPAD APP! The new app brings the print version of DRIVEN to life with videos, photo galleries and more. Download it for free from the iTunes App Store today. FOR ALL THE LATEST PEUGEOT NEWS HEAD TO: Tell us what you think of this issue. Email


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Welcome to our first issue of DRIVEN magazine for 2012, and my first as the new General Manager/Director of Peugeot Automobiles Australia. After 25 years’ experience in the Australian automotive industry it’s a great honour and responsibility to personally be leading the famed Peugeot brand in Australia during an incredibly exciting time for the marque. As you read through this issue of DRIVEN you’ll see that 2012 has been an exciting year for Peugeot in Australia. The release of the highly-acclaimed 4008 Small SUV model in June was electrifying. Australia was one of the first markets in the world to receive the 4008 SUV – an indication of how highly the Australian market is regarded by Peugeot globally, and the recognition that this market represents a great opportunity for the 4008. Apart from the 4008 the really big news for Peugeot in Australia in 2012 is the release of the all-new 208 in both three-door and five-door variants. The 208 has really taken Europe by storm since being released earlier this year and incorporates innovative features such as a touch screen in all the models and unique styling features on the threedoor models – reinforcing the design language that started with the new 508 launched in 2011. (For more on

this exciting new model turn to page 74). The 208 will be launched to the Australian market at the Australian International Motorshow at Sydney’s Darling Harbour in mid-October – along with other interesting new Peugeot model releases that we know will guarantee that the Peugeot brand will continue to be exciting and relevant in the Australian market. Please enjoy this issue of DRIVEN magazine.



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DESIGN Nimble, light, compact and convenient, the DL122 was conceived to meet the new urban mobility and sustainable development challenges. The cycle, composed of wood and aluminum, features a leather saddle and handgrips, 20-inch wheels and an 8-speed hub.

Peugeot Design Lab With design studios in Paris, Shanghai and Sao Paulo, the Peugeot design team create products and concepts that exemplify both form and function

TP001 is an ultra-thin, technical sports watch featuring large surface buttons for ease of use. Exclusive and ergonomic, it allies high performance and aesthetics.

This private business jet concept is inspired by the Peugeot HX1 concept car. It offers a vision of exclusive, hi-tech and luxurious travel. The innovative design is highlighted by a strong and distinctive visual identity.

WANT TO SEE MORE? DRIVEN IS NOW AVAILABLE AS AN IPAD APP! The new app brings the print version of DRIVEN to life with videos, photo galleries and more. Download it for free from the iTunes App Store today. 10 DRIVEN

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MEET THE DESIGNER Morten Eik is a Norwegian born designer, educated and trained in Australia, now living in Norway again What inspired your interest in design and what exactly do you design? The need to create – it’s like I never stopped playing with Lego. Whose design work do you admire? I admire the work of Peter Opsvik, Harald Belker and Thomas Pedersen. How would you describe your design style? Modern with elements of old-school design influences – and as varied as possible. Variation is what makes design interesting for me, and strangely you learn something from all projects – especially when it comes to mistakes – and that is what makes you a better designer.

CORONA, designed by Londonbased design studio Frank (the creative partnership of Pam West and Matt Edmonds) is more than just a functional light. Designed to echo the bulb’s brilliant function, the amplified scale of the bulb combines with the playful spin offs from the mirroring to create a playful visual effect.

MORTEN EIK designed the Vino Collection for Sundays. The set (vino, corner, seat and puff) is composed of mostly powder-coated aluminium, while the cushions are made out of foam (which allows water to escape easily) making it the ideal set for outdoor use.

How do you make your pieces environmentally friendly? I have tried to produce goods as close to the market as possible instead of jumping on cheaper manufacturing options overseas.

What makes Norway unique as a design hub? Since I have recently moved back to Norway after living abroad for 10 years, I’ve been looking at the country as an anthropologist. My finding is that there are a lot of guts out there. The ambition in the companies I have been involved with is rarely less than gutsy and they are able and willing to invest in new and interesting products that very often push the envelope of what is out in the market.

DESK? DRESSING TABLE? Stiletto by Splinter Works can be one and all. The sinuous leg of the table, hand sculpted from solid walnut, acts as the ‘high heel’, while the iconic ‘red sole’ defines the underside of the table. Red baize lines the handle-less drawers, completing the seamless aesthetic.


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What design trends do you foresee in the future? I think trends will become less prominent and I believe there is room for more individuality. There is an army of talented designers out there to accommodate for this demand. That said I also believe the trends will be effected by the next generation of underlying materials – such as foam, fabrics and production techniques.




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EDWARD LINACRE’S Weave Pendant is the first of a series of lamps born through the amalgamation of traditional craft processes and modern CAD development techniques. Basket weaving was fused with computer surface-modelling to create a complex selfsupporting 3D woven structure that requires no glues or adhesives to hold its form.

MEET THE DESIGNER Edward Linacre is one of Australia’s leading emerging designers What inspires you to design? The need to create things, nature and biomimcry, problems big and small, and bad design. The Namib beetle inspired my irrigation device that harvests water out of the air. The Cypress cone and Topaz crystal inspired my next two lighting products that will be launched at Workshopped ( Who is your designer role model and why? I look up to and admire Yves Behar. He runs a consultancy that takes on projects from nearly every product sector, like his one laptop per child initiative, and the ‘see better to learn better’ free eye glasses for the youth in partnership with the Mexican government.

THE CURVATURE in the appropriately-named Ribs Bench, designed by Stefan Lie for DesignByThem, is the focal feature. The ‘multibench’ (several benches can be combined to create a lone fluid bench in larger spaces) is constructed of steam bent hardwood, the fluid form accentuated by the adjustable aluminium spine. Recently selected for the foyer of the Opera house, it’s an aesthetic marvel.

THE CORAL PLANTER 90, designed by Brian Steendyk, brings panache and distinctiveness to any space. The curves exude a certain grace cradling flowers or plants in an elevated position. Available in a range of colours, the Coral 90 Planter has an inbuilt self-watering system is made from polyethylene, a recyclable and UV resistant plastic.

How do you make your pieces environmentally friendly? I like to use discarded materials, like timber or brass sheet off cuts, where possible. I also look at a products entire life cycle – from the energy used in raw material extraction to the CO2 emissions released during shipping. What design trends do you foresee? The value of good design. With long-lasting quality products people are more inclined to repair them as an emotional connection has been built. This is especially evident when natural materials are used. Leathers, timbers, metals. Is Australia a unique design hub? Australia is in a unique position for innovation as we have such diverse ecosystems and are distanced from the rest of the design community. Our design education system is world class, you only have to look at the number of awards Australian students receive internationally. We are the only nation to win the global James Dyson award (the most prestigious Student Industrial and Engineering design award in the world) two years in a row.


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Meet the Peugeot Designer BORN IN POLAND, and grown up in Toronto, Adam Bazydlo was inspired by the design industry after watching a documentary about a designer called Richard Sapper (most famous for his Tizio lamp). Today he is a senior designer for Peugeot working in the artistic hub of Paris. How did you come to be a designer at Peugeot? I’ve been a car designer since 2003, first working for Visteon as an interior supplier. I entered into PSA Peugeot Citroën as an intern in 2001, where I worked on the interior of the Peugeot 107, Citroën C1 and Toyota Aygo city car triplets. I must have done a good job because three years later they gave me a call with a proposition to rejoin the team full time. Where would you place Peugeot in the industry? Peugeot, especially Peugeot design, is a very exciting place to be. Not only are we based at the door step of Paris – a cultural mecca, but also its a small yet cosmopolitan and vibrant team. I think this energy is visible in the projects that we do. Peugeots are fun to drive, they have a personality and a touch of French elegance. I don’t think they are just cars that take you from A to B, the road is more exciting then the destination... at least I hope so !

How would you describe your design style? I design for Peugeot, so whatever I do has to be ‘Peugeot’. I always try to implement a good mix of proportions, form organisation and creativity. It’s a bit like being a chef in a big French restaurant – you have good ingredients and you try to arrange the tastes, textures and properties of each ingredient to have an exciting experience. The creativity is the surprise and delight element. So far I have desigend three interior schemes – the 508, the 208 and the HX1. Each one is very different, yet each is a Peugeot and each one has a different story to tell. The 508 is a stable, silent coocoon where everything is elegantly placed breathing decompression and zen. The 208 is a hot hatch, agile, slim, connected and energetic. The HX1 concept car is like a high-speed train or a Concorde, made for an intercity voyage in the luxury and comfort of a high-tech lounge.

Where do you get your inspiration for designing new concepts and Peugeots are a mix of motion predicting trends? Trends are a result of an evolving and emotion – what is mechanical but has a soul – practical yet exciting. society. When a group of people decide to do something at the same Peugeots will always be elegant, time we call it a trend. This is why, as athletic, sculpted, efficient a designer, keeping an eye on what’s going on around you is important. In and enjoyable order to predict or drive a trend you They are thought out, well proportioned, need to think how to respond to the needs How does the Peugeot design approach contemporary and don’t produce any that our society has. For example Peugeot differ from other car companies? unecessary noise. 208 is a perfect small car for more and more Peugeot is a company that precedes cars. congested cities; its sporty, comfortable, How do you start your projects? Originally a family business, today Peugeot efficient and chique. I start with a white page and a pencil is a business with a extensive heritage of crayon. I like to start from the basics and Is there a designer or design school that design and manufacturing. This history I like to draw. The inspiration can come you most admire (non auto)? brings out certain principles that make from anything really... it really depends Where do I start ? I admire all creative work our products more essential. One such of the moment.   – anything from well-known designers like principle is that Peugeots are efficient.


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Zaha Hadid and Marc Newson, to Dave Keune and Jean-Marie Massaud, to schools like the Design Academy in Eindhoven, to painters like Victor Vasarely, to futurists like Syd Mead. I often visit antique stores and look at work that has been done by artists and craftsmen of the era. It’s amazing how much creative interesting work there is out there! How have the trends changed over the years? What are some of the trends you expect to see in the foreseeable future? I think people today like honest products, there is less marketing, more recognisable value and above all character. I believe this trend will continue. What is the design philosophy behind Peugeot? Tell us a bit about the nature of the company and what people can expect. This could take some time so I’ll try to keep it short. Peugeots are a mix of motion and emotion – what is mechanical but has a soul – practical yet exciting. It’s a car that serves us and we enjoy driving it. Remember the principles I mentioned before? Peugeots will always be elegant, athletic, sculpted, efficient and enjoyable. What precautions do you put into making your pieces environmentally friendly? In the case of the 208 we have made it much lighter then its predecessor, and we also used more recycled materials. By rethinking driving, we made elements like the steering wheel smaller, we got rid of a lot of buttons and put in a touch screen, we used new

Who is your role model and why? The guy who invented Espresso, I can’t live without it! What is your favourite element of your own design and why? My eco house because it really works! FROM ABOVE: THE DESIGN TEAM IN PARIS. INTERIOR SKETCHES ARE PART OF THE THE EXTENSIVE DESIGN PROCESS INVOLVED IN PRODUCING A PEUGEOT.

technologies and new generation of engines. In general we optimised the car to be lighter, therefore more fuel efficient, and therefore more eco friendly – and more fun to drive. Motion and emotion! What is your future vision for Peugeot? Peugeots will always have a soul.

What has been your most memorable experience since working in the car design industry? Teaching design classes at a local design college. It’s a real pleasure to be a mentor and see your students make it. If you were not a car designer, what would you be? A cuisine chef. What’s the best thing about life right now? Becoming a father. D


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Stylish and sumptuous, modern and magnificent, extravagant and ethereal, boutique hotels differ not only in their design approach, but in what they offer. They’re not always the most accessible or affordable – but that’s the point. These hotels should be seen to be believed – at least once Words Tatyana Leonov

HOTEL SILKEN PUERTA AMÉRICA, MADRID SPAIN ECLECTIC AND DARING Hotel Silken Puerta América Madrid is designed to delight. With 12 different floors, and 12 different looks, the interior scheme of the hotel offers 12 ways of understanding architecture and the design. Each of the floors is an escape into another world through the interplay of colours, materials, shapes, textures and patterns, while the rooms entice guests to utlise their senses – to touch, to see, and even to breathe and smell. The creation of the hotel was a collaboration between 19 of the top architecture and design studios in the world from 13 different countries. The spaces are reflections of the architects’ work, and in many cases of their culture and way of viewing the world.


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BLOW UP HALL 5050 HOTEL , POZNAŃ POLAND GUESTS ARE ENCOURAGED to participate in artistic experimentation at the Blow Up Hall 5050 hotel in Poznań, Poland. There’s no reception room – guests are provided with iPhones instead to locate and enter their individually-designed rooms using IT recognition technology. Masterminded by the successful Polish businesswoman, art collector and philanthropist Grazyna Kulczyk, the hotel showcases Kulczyk’s extensive collection of modern art, including an interactive, pixellated work by the acclaimed MexicanCanadian artist Rafael Lozano-Hemmer. The interior scheme blends and cuts black and white lines and squares with splashes of bright colour, resulting in an optical chimera. With 22 luxurious rooms, all fit out with high-tech and lavish interiors, a bar and a restaurant specialising in (you guessed it) Polish cuisine, it’s the place to stay just for the experience – assuming you are comfortable using an iPhone of course.


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SANS SOUCI HOTEL AND RESIDENCES, VIENNA AUSTRIA LOCATED IN THE HEART of Vienna, opposite the Museum of Modern Art and overlooking St. Stephen’s Cathedral and the Hofburg Palace, the new Sans Souci Hotel and Residences adds a new dimension to accommodation options in one of Europe’s cultural districts. World-renowned design studio yoo collaborated with property developers Sans Souci Group to create the five-star luxury boutique hotel. The opulent hotel has 62 rooms, 14 exclusive fully-serviced apartments, restaurant, lobby, bar, plus a huge spa area. This is the place to hang; fitted out with two treatment rooms, three saunas, spa, steam bath, relaxation rooms and a fitness area, you’re spoilt for choice. By combining detailed finishes, a warm colour palette and a freshlymodern design aesthetic, yoo has sought to create a modern take on traditional Viennese design, while still maintaining the building’s historic charm and exterior. 20 DRIVEN

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SINCE OPENING IN 2001, over half a million people have stayed at the iconic Hôtel de Glace in Québec City, Canada. Recently redesigned, the hotel offers the ultimate nordic adventure – you guessed it – a stay in a room where the interior scheme is… ice. It’s good looking ice though – think gigantic snow vaults and crystalline ice sculptures – it’s quite the ephemeral work of art! The hotel has 36 rooms (beds are made from blocks of ice, a solid wood base and come with a comfy mattress) and you can choose your sub-zero experience (the more luxurious suites come with a fireplace to warm things up a bit). You’ll still need to sleep in layers of clothing to stay warm, but the hotel provides detailed instructions on what to pack and wear It’s not all fire and ice though. Water comes into the equation in the nordic relaxation area where guests have the oppotunity to relax under the stars in the outdoor spa and sauna. Clothing guidelines arn’t as strict here. D


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EAT & DRINK With Tatyana Leonov

Get to know LUKE MANGAN

Luke Mangan is one of Australia’s leading chefs and restaurateurs

Luke’s French-inspired orange and cinnamon crème catalan SERVES 8 Ingredients 130g egg-yolks 130g castor sugar 500ml cream 500ml milk 1 vanilla bean zest of ¼ lemon, then finely chopped zest of ¼ orange, then finely chopped ¼ of a 5cm cinnamon stick 80g castor sugar for blow torching METHOD 1. Place the milk, cream, lemon zest, orange zest and cinnamon stick into a non-stick saucepan and bring to the boil, then set aside to cool for 1 hour; this will ensure all the flavours are infused. 2. Split vanilla bean and scrape seeds. 3. Mix the egg yolks, vanilla bean with seeds and half the sugar in a separate bowl.

4. Bring the cream and milk mixture to the boil again and strain a little over the egg mixture, then whisk to combine. 5. Strain over the remaining mixture and continue to whisk adding the remaining sugar. 6. Strain again and cover with a cartouche* and refrigerate for 3 hours. Pour into a shallow dish and bake in an oven on 100 degrees for 45 minutes or until set. 7. Take out and cool on a bench top for 20 minutes and refrigerate for 2-3 hours. When cold place castor sugar on top and caramelise the top with a blowtorch; serve. *A Cartouche is a cover usually made from baking paper that sits inside the saucepan rim and directly touches the top of the liquid’s surface. This ensures that the liquid does not dry out and form a skin.

My favourite food in the world is steak. You can’t beat a good quality steak cooked to perfection and served with a simple side dish and a big glass of red. If I could invite anyone to a dinner party, it would be the late Frank Sinatra or Bill Clinton. I admire both of them very much and would love to cook for them. My favourite dish to make is my mum’s trifle. As a kid my mum and I would cook the trifle together at least once a year and it is something we try to keep up (I’m lucky she has passed on the recipe!) My cooking philosophy is simple and fresh. In my restaurants we try not to follow food trends but focus more on fresh, simple dishes using only the highest quality produce. I’m inspired by Mario Batali. I have had the privilege of dining in several of Mario’s restaurants and everything the man does is amazing! When I’m in Australia I love to eat at Sean’s Panaroma at Bondi Beach – amazing food, in a lovely, relaxed setting. The one dish I can’t live without is homemade soup. Nothing beats soup on a winters night; its healthy, warm and comforting. You’d be surprised to find my mum’s homemade chutney in my fridge. She likes to bring me a jar when she comes to visit – it’s great for steaks and homemade burgers. The culinary tool I recommend is sharpening steel. Sharp knives are a must for any chef. For fun I enjoy cooking on my BBQ in the summertime.


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CLAUDE’S, Woollahra Sydney

THE TEA ROOM GUNNERS’ BARRACKS, Mosman Sydney Nestled within bushland at Georges Head, Mosman and boasting some of Sydney’s most spectacular harbour views, The Tea Room Gunners’ Barracks has long held a reputation for the place to be, whether for a wedding, high tea or lunch. Housed in former military barracks, its old-school charm adds to the stunning location. The luxury establishment has had a facelift and now houses a new softer, lighter colour interior scheme. Updated design features include custom-designed wallpaper and carpet, dazzling Waterford crystal chandeliers and bespoke furniture upholstered in exquisite fabrics. Outside, the highly-sought out harbour deck is now fitted with a retractable outdoor terrace roofing system, allowing guests to enjoy harbour views all year round, and grey and white are prominently featured complementing the sandstone exterior of the heritage building. In addition, the venue’s sandstone courtyard has been updated with chic furnishings, offering yet another option when choosing where to dine. The refurbishment adds to what is already a stunning location with exceptional dining and service. End of Suakin Drive, Mosman NSW.

The iconic Claude’s has been reborn. Melbourne-based interior architect GomesMcNabb (Bentley Bar, Cumulus Inc.Cutler & Co) has created a space that captures the essence of what is innovative design. Working closely with owner/chef Lee Luk to achieve the desired look, the juxtaposing textures, surfaces and colours accentuate the mishmash that is now Claude’s. Staff wear bespoke uniforms designed by Gary Bigeni (a Sydney-based clothing designer whose show was stand out at Mercedes Benz Australian Fashion Week this year) ,adding to the audacious palette. With a 36-year history, the restaurants rebirth is injecting positivity and excitement into having a meal out. By encouraging customers to indulge in more than just the taste sensations (though the menu boasts enough options focus on just that), Claude’s is taking dining to a new level, one emphasised by aesthetics. 10 Oxford Street, Woollahra NSW.


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EAT & DRINK 5 minutes with Troy Kalleske Winemaker and co-owner of Kalleske

A seventh generation Barossan, Troy established Kalleske together with his brother Tony in 2002 (after149 years of farming and grape growing by the Kalleske family). Honoured with numerous awards, Troy is rapidly gaining recognition as one of Barossa’s and Australia’s best young winemakers

How do you produce sustainable wine? Kalleske is organic and biodynamic in both the vineyard and winery. The health of the soil, and subsequently healthy vines and quality grapes, are of utmost importance for sustainability wine production. In the vineyard we spread compost (which includes the BD (biodymanic) preps), we sow a green manure cover crop, spray BD500 and BD501, and we don’t use any chemicals. In the winery we are self-sustaining with solar power and rain water ensuring a minimal environmental footprint. What inspired your interest in sustainable, organic and biodynamic wine production? My father, John, was the big driver into sustainable, biological, organic and then biodynamic production. After reading numerous publications and visiting biological farms Dad saw that it was the right way to go and implemented subsequent practices on our property from the 1980s, and then became certified in 1998. When we first made wine in 2002 it was logical to embrace organics and biodynamics in the winery too. This way of production is a win-win-win, as it’s good for the environment, good for grape/wine quality and good (healthy) for people, both farm workers/neighbours as well as consumers.  Do you implement other practices? Farming naturally means that there is a healthy yeast population in the vineyard and these yeast subsequently come into the winery when the grapes are crushed. By utilising wild yeast, it means that generally three to five different yeast species conduct the ferment (as opposed to one specie if adding commercial packet yeast) and each of these species can add their own unique flavour or character to the wine. These yeast are inherent to the vineyard and thus

naturally compliment those grapes. We also rely on natural malolactic bacteria to conduct the malolactic fermentation as opposed to adding commercial malo culture. Our wines are also not fined (ie no egg whites, gelatine etc) as growing the grapes naturally results in balanced wines that don’t require fining. Subsequently our wines are not only organic but also vegan friendly. Is the wine taste affected? We believe so. Our vines are naturally more robust and resilient when it comes to disease pressure and drought conditions – and subsequently this can lead to more natural flavour compounds, natural tannins and so forth in the grapes compared to ‘force-fed’, chemical-protected vines. We’d like to think our wines are more expressive of their time (vintage) and place (soil/area). What’s next for Kalleske? We’re opening our cellar door in late 2012 so it will be great to welcome customers to our place to try our range of wines first hand. We will also be releasing ia new wine in 2013 – a Zinfandel that is currently maturing in barrel. We also plan to release an ‘orange’ wine – which is a white wine that has been treated like a red winehaving been fermented on skins. 6 Murray Street, Greenock SA.

Three interesting varieties that I have been drinking this year including both Australian and imported. 2010 Zind-Humbrecht Rangen de Thann Clos Saint Urbain Grand Cru Riesling (Alsace, France) l Powerful fruit, intense, balanced acidity and sweetness, very textural, some minerality, a long finish. 2010 Cullen Diana Madeline Cabernet Blend (Margaret River, Australia) l Pure, seamless but solid, excellent fruit intensity and oak/ tannin balance. 2009 Hochkirch Maximus Pinot Noir (Henty, Australia) l Richly-flavoured, cherry fruit and spice, great structure, very lengthy, silky finish, excellent drinking.


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WOODFIRE COOKING TONY SABIA, OWNER AND CHEF AT PUNTINO TRATTORIA, WAS ONE OF THE FIRST CHEFS IN SYDNEY TO USE A TRADITIONAL WOODFIRE OVEN FOR PIZZA MAKING. “I was intrigued by the woodfire oven when I went to Italy to meet my grandmother in 1977 when I was eight. I loved the taste of the bread straight from the oven, and when I returned in 1986, I developed more of a passion seeing my family use woodfire ovens to cook a range of dishes – so I began to experiment myself. I started using woodfire cooking in my restaurant Puntino in 1994, and I would have only been about the fourth person in Sydney with a woodfire oven in my restaurant at that time – it provided a great point of difference. Now at Puntino I have a dedicated al forno (or ‘from the fire’) menu and use my woodfire ovens for traditional woodfire dishes such as Italian food, just the mere thought of it, evokes pizzas. I also love to cook a heady a sense of indulgence. Homemade pasta woodfire porchetta loin with spirals tossed with freshly-picked basil, the smell herbs, and we’ve cooked a whole suckling pig! You don’t of a woodfired pizza straight out of the oven, need to over complicate or ITALY’S REGIONS tender veal ragu… Characterised by simplicity, over season, as the cooking STEFANO MANFREDI IS method lets the quality RECOGNISED AS ONE Italian chefs focus on creating food where of the ingredients speak for OF AUSTRALIA’S LEADING the focus is on the quality of the products, not themselves. Fresh produce CHEFS AND MASTERS OF the quantity used, tantalising our taste buds with and fresh herbs – in the MODERN ITALIAN CUISINE woodfire – and you have simple, yet prolific creations What inspires you when it something sensational. comes to Italian cooking? It would have to be produce. I especially like One of my favourite dishes is prawns cooked the change of seasons when new products come into season. with rock salt – you need nothing else! We even toast our nuts in there to give them flavour, and What’s your favourite Italian dish and why? If I had to choose it would I cook a range of woodfire desserts, such as baked be a dish from my childhood like tortelli di zucca (pumpkin ravioli with ricotta cheesecake and stuffed apples with custard.” burnt butter and parmesan) or porcini risotto or rognoncini trifolati (veal


kidneys braised in red wine with parsley and garlic). What’s your favourite region in Italy when it comes to food and why? Apart from my home region of Lombardy, I’m fascinated with Sicily. I love the history. From the Romans and Greeks to the Arabs and Spanish, the food of Sicily is a melting pot of the ancient world.

41 Crown Street, Woolloomooloo NSW

Do you use any traditional cooking methods? Both Balla and Manfredi at Bells use traditional, as well as modern, cooking methods. At Balla we have a large wood grill where we cook all manner of things like large T-bones, spatchcock, quail, vegetables, whole fish, calamari, crayfish and more. We use ironbark that has been seasoned for an incredibly long time so it burns very hot with almost no smoke. When you are designing a meal, what factors do you take into account? Above all I’m a slave to the seasons. It insures that I have the best quality, which doesn’t necessarily mean the most expensive. After I choose the ingredients, then the dishes naturally come together. The Star, 80 Pyrmont Street Pyrmont NSW. Balla is currently serving regionally-inspired meals. DRIVEN 25

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1 Matte Silk Sunglasses. Dolce & Gabbana. 2 Quilted Tan Tote Tan. Kardasian Kollection. 3 Necklace, Veronica Maine. veronikamaine. 4 Icon Watch. Pandora. 5 Janae Pump. Rockport. 6 Hibiscus Splash. Marc Jacobs. 7 Faceted Pyramid Cocktail Ring. House of Harlow 1960. 8 The Subdivision Top. Sass & Bide. 9 Soft Green Maxi Dress. By Malene Birger.


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1 Hendrix Sunglasses. Dita Legends. 2 Eternity for Men Summer Calvin Klein. 3 Zipped Messenger. Zegna Sport. 4 Peu Rambler Shoes. Camper. 5 Navy Short. Nautica. 6 Braided Belt. Country Road. 7 Pelagos Watch. Tudor. 8 Lucca Weave Jacket. Herringbone.


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In our smart phone-centered world, watches are about everything but telling the time. They’re small works of wrist-worn art; purchases we ogle for decades, rather than days. Here’s Driven’s roll call of the most desirable ticking treasures (warning: some come with rather rude price tags) With Jennifer Pinkerton



Model Opus 12 Brand Harry Winston Why It’s a theme park in a watch. Twelve spinning markers are positioned at the five-minute marks; and long and short pairs distinguish between the hour and minutes. As each one flips, it reveals a metallic blue finish – quirkily allowing the wearer to read the time.

2. ART SCENE Model Ceramica White Jubilé Brand Rado Why It’s minimalist with a hint of bling. Rado pioneers the use of ceramics in watch making and this model is a fave among journalists and designers. It’s scratchresistant and its dial is dotted with four tiny diamonds.

3. MODERN CLASSIC Model Cape Cod with double tour lime green calfskin strap Brand Hermes Why It’s elegant, yet chilled. Hermes was originally a horse saddle and harness maker; it entered the watch making game in the 1930s. The French fashion house sticks with small, art deco-inspired dials and the Cod captures Hermes history in two sexy sweeps.

4. WEIRD AND WONDERFUL Model Horological Machine N°4 Thunderbolt Brand Maximilian Büsser and Friends (MB&F) Why Leaps from one of watch making’s most creative minds. As a kid Max Büsser dreamt of being an astronaut. All his ‘machines for telling time’ (they’re not quite watches) boast a spacey, science-fiction feel. The Thunderbolt is his proudest achievement yet. Boom. 4



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5. FLYING Model Instrument BR Heritage Brand Bell & Ross Why It’s bold and timeless. With a dial and case loaded with 1940s charm (the design is modeled on aircraft instrument panels from that era), this watch smartly captures the military aesthetic and comes with a branded or non-branded band.




Model Master Memovox Brand Jaeger-LeCoultre Why Rare, mid-century style. Meaning ‘voice of memory’, the Memovox was the first automatic wrist watch with an alarm. Made for ‘men of action’ JLC unveiled the line in 1956, with variations that followed until the end of the 1960s. JLC opened its design vault to re-release the Master Memovox line in 2010.


7. EXPLORING Model Oyster Perpetual Explorer II Brand Rolex Why The first Rolex Explorer model was created to recognise Sir Edmund Hillary’s Everest conquer in 1953. In 1971, the creation of the Rolex Oyster Perpetual Explorer II introduced the date and a 24-hour hand, and now, 40 years later, the Explorer II has been updated with a larger case and an orange 24-hand that mimics the original 1971 model. 8

8. MASTERPIECE Model UR-1001 Brand Urwerk Why It’s more complicated than the Da Vinci Code. The designers call it the ‘biggest playground we ever had’: the pocket watch features all the complications (ergo, movements) ever made by Urwerk, measuring time in seconds, minutes, hours, day/night, dates, months and years...




Model Big Bang Aero Bang All Black II Brand Hublot Why Lashes an exposed engine and tough looks. Hublot is French for ‘porthole’, which perfectly captures this rugged, masculine watch that gives you a sneak peak at its layered machinery through a skeleton dial. Its case comes in at a huge 44mm. Website:

10. GIFT Model Tank Française Brand Cartier Why For its old-world French charm. Louis Cartier launched the first tank watch in 1917 – named after tanks used on the Western Front during World War I. It’s been a classic ever since; one that’s made in ‘homme’ and ‘femme’ versions.


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GADGETS 1. SAMSUNG GALAXY S III The latest Android-powered smart phone from the Galaxy family is ‘made for humans’. The sleek ergonomic design is coupled with powerful, intelligent functionality featuring superb HD Screen quality and packed with features, including a powerful 8 Megapixel camera. The Galaxy S III is the smart phone to own.




LIFESTYLE GADGETS FOR DEVICE DEVOTEES The latest and greatest gadgets and gizmos that let us stay online, connected, entertained and up to date with effortless style With James Cleland

The Canon EOS M series provides the SLR experience without the traditional bulk. The compact-system camera enables users to lose themselves in the moment rather than the camera manual, through its ease of use and cleveryl-designed body. Available with a wide range of accessories and lenses.

3. DESKTOP JELLYFISH TANK A Kickstarter-funded project, the idea behind the tank was to use the jellyfish as ‘living works of art’ by taking advantage of their ethereal nature and natural bioluminescence. The specially-designed tank (which is as easy to maintain as a typical fish aquarium) and moon jellyfish come with extensive support and information via their website. and

4. KEF BLADE A landmark achievement from KEF, the KEF Blade is a stylishly sleek, single-apparent source loudspeaker. It produces superb coherence and ability to reproduce complex audio at all frequency levels – enough to blow away any and all expectations of even the most serious audiophile.




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Precision engineering and faultless European style come together to create the Qlocktwo. Designed by Biegert & Funk, the gridpatterned typographical display encourages you to consider time in a different view. Assembled by hand and thoroughly tested, Qlocktwo is a brilliant work of form and function – artwork and clock all in one.

6. GOOGLE NEXUS Q: Google’s next step in world domination is the Nexus Q; a social-streaming media player using the Google cloud and Google play services. It allows Android-powered, smart device users to connect to their TV or Hi-fi systems and create music and video playlists that stream directly from the web. Perfect for dynamically sharing your favourite songs, film clips and movies.


7. MICROSOFT SURFACE TABLET Microsoft’s latest foray into the tablet market using Windows 8 as its operating system – the Microsoft Surface Tablet is set to provide fast and powerful functionality, without overt complexity and with broad customisation options.


8. BANG & OLUFSEN 3I EARPHONES Bang & Olufsen’s world-renowned focus on delivering cutting-edge performance and exceptionally stylish products is perfectly mirrored in the 3i earphones. A wired head set with a built-in microphone provides the highest quality sound for iDevices. Designed to fit individual ears comfortably – and without compromise.




An essential tool for anyone who enjoys wine at the right temeprate. At the touch of a button it allows you to store your wine at the ideal drinking temperature and keep the opened bottles preserved for up to 10 days. It’s the perfect solution for wine by the glass service with no wastage or hassle. and


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