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ED ITO R Ha l l a Bá ra G es t s d ót t i r hallab ara @h o m ea nd d el i c i o u s .co m CO N T R IBU TO RS Elí n H ru nd Þo rgei rs d ót t i r G erðu r H a rða rd ót t i r Ha l l a Bá ra G es t s d ót t i r He lga G u ðný Th eo d o rs E NG L ISH T RA N SL AT IO N S L í s a K j a rt a ns d ót t i r P H OTOS G u nna r Sverri s so n I n gó lfur G u ðm u nd s so n • S o u p D es ig n D ESIG N He lga Gu ðný Th eo d o rs • S o u p D es ig n helga @so u p d es ig n.net A DVERT ISIN G i n fo @h o m ea nd d el i c i o u s .co m E D ITO R IA L IN Q U IRY i n fo @h o m ea nd d el i c i o u s .co m PU B L ISH ER G Sverri s eh f G u nna r Sverri s so n Ha l l a Bá ra G es t s d ót t i r w w w. ho m ea n d d e li c i o u s.co m


CONT ENTS

DO IT LIV E IT

I D E A S F O R T H E HO ME HO ME S AN D VI S I TS A n atur al t o o t h p i c k De si g n M a rc h Li ght i n t h e d a rk Up i n t h e c l o u d s My t ho ughts – my wo r k / Emma Fexeu s DI Y – Pai n te d wo o d e n m ag net s T he Ki t c he n – a f av o r e d ret rea t

SEE IT

F O R Y O U A N D Y O U R HO ME I ce lan d i c De si gn / Halla He l g a d ó t t i r W ho i s… S t e f án Pé t ur S ó lvei g a rs o n Mo der n d e si gn m e e t s I c e lan d i c cr a ft /V o l k i T h e r i se a n d fa l l of the asht r ay / Hj ö r tur Matthí as S k ú l a s o n S i b e lla' s S t i ll Li f e / S i b e l l a C o u rt B lac k an d W hi t e / Gun n ar S v erri s s o n

G et t i ng so u l – H a nna S t í na "H o m e" i n a not h er wo rl d – R u t K á ra d ó t t i r 4 k i tc h ens – Icel a nd i c d es ig n

C OOK IT

ALL AB O UT FO O D R i sot to – to g i ve o nes a l l S l ow- co o ked – M y favo u ri te m ea l Two co l o rs o f c h o co l ate B ru sc h et t a s a nd so m e s weet s O l d fa s h i o ned c h o co l ate c a ke B l o g – S a m a nt h a D eni s d ó t t i r


do it

ID E AS FOR TH E H OM E


WA L L PA P ER D ESIG N AWA R D / C ha i r Fi ft y by D ög g G u ð m u n d sd ót t i r a nd R i k ke A r nve d o f A r nve d st u d i o h a s been awa rd ed a Wa llpa p e r d e sig n awa rd for 2 013 i n t h e c atego ry fo r bes t o u t d o o r c h a i r. Th e c h a i r i s d es ig ned fo r u se bot h i nd o o rs a nd o u t s i d e a nd m a nu fac t u ri ng bega n w i t h co m p a ny L ig n e Ro se t i n 2 01 2 . Th ey recent l y p rem i ered a new ed i t i o n o f t h e c h a i r at t h e fu rni t u re exh i bi t i o n i n Co log n e t h at i s s m a l l er t h a n t h e o rig i na l , i ntend ed a s a d i ni ng c h a i r.

POSTUL ÍNA / Light b lue b owls yo u see o n the accom p a ny in g p hotog raphs are the late st pro d uc t f rom Postu l ína, who we i n tro d uce d i n the last i ssu e. Pos t ulína is a col l a borati o n b e t wee n pot te r Guðb jö rg Káradóttir a n d design e r Ó l ö f Ja ko bín a Er n ud óttir. T h e i r wo rk ha s been ve r y we ll rece i ve d an d the company ha s f l ourishe d si n ce i t ’s fo un d i n g i n 2 011 . Th i s wi ll be their seco n d p ar ti ci pat i o n i n D es ig n Ma rc h a nd th ey were recen tl y award e d an ac kn owle dge m e n t fro m Ci ty H a l l ’s Ha nd craft a n d D es ig n Ma r ket, whi ch t h ey h ave al so p a rticip ate d i n twi ce . Guð björg Ká rad óttir grad uate d f ro m the ce rami cs de partmen t at then ope rati n g I cel a n d ic S c h o ol o f A r t s and Crafts in 19 94 , the n go i n g o n to grad uate wi t h a teach i ng qua l if ication f ro m T h e I cel a n d ic Ac a d emy o f t h e Arts in 2002. To d ay she i s a se lf-e mploye d pot ter and ar t teacher at both Lauga l æ k j a rs kól i an d T h e Reykj avík School of V isua l A r ts. Ólöf Ja kobína Ernu dóttir stud i e d d e sign i n I t a l y and g ra duated a s a n in ter ior a rc h itec t f ro m I s titu to sup e r i ore di architettura e d es ig n i n Mil a n o i n 19 9 6. S h e i s curren tl y a self-e m ploye d d e sign e r as we ll a s be i ng a sty l ist a n d jo ur n ali st fo r I ce lan d i c m agazi n e Ge s tg jaf inn. ol ofja kob in a d es ig n.bl ogs pot.co m / gudbj o rgkarad ottir.com 8 HOME & DELICIOUS


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REY KJAV ÍK TRADING CO MPA NY / i s an I cel a n d ic co m pa ny d es ig ni ng a nd prod u c in g home wa re ge n e rate d by e nv i ro n me n t al l y fri end l y p ri nc i p l es a nd th e art o f ha n dcraft. In spi rat i o n an d raw mate r i als a re so u rced bot h l o c a l l y as we ll a s in Ca l iforni a lead i n g to pro d ucts wi t h an i nteres t i ng co m bi nat i o n of materia l ity a n d cul tural i n f lue n ce c reat i n g a un i q u e d es ig n i d ent i t y. D u ri ng D e s ign Ma rch the com pany wi ll ex hi b i t a se lecti o n o f t h ei r p ro d u c t s i n Epa l such as ha n d p a in ted se r v i n g b oard s, lam ps wi t h des ig n references to T ho m a s Edi son's f irst p rototy pe s ( f ro m whe n he was d eve l o p i ng t h e l ig h t bu l b) , g las s aeriums fro m Ca l ifor n ia curate d wi t h a se lec t i o n o f s p ec i a l l y i m p o rted ai r plants a s wel l a s co mpute r sleeve s mad e f ro m Ice la n d i c wo o l. Fo r m o re i nfor matio n check o ut t he i r we b si te at w w w. reyk j avi k t ra d i n g.co m

D ESIG N M A RC H IN KRAUM / Th i s yea r Krau m i s rep eating l a s t yea r’s event wh ere th ey i nt ro d u ced a new des ig n o f t h e Icel a nd i c p ancake p a n, excep t t h i s t ime it’s a new t a ke o n t h e t raditional l eaf brea d i ro n d es ig ned by Ko lb e i n n Ísó lfsso n and m a nu fac t u red by Vé l v ík. A d d i t i o na l l y, Kraum h as a g ro u p o f d es ig ners s h owc a s i ng t h ei r wor k su ch a s Da n í e l M ag n ú sso n, H ring e ft i r H r i n g, M i lla S n o rraso n, Ku r l Pro jec t, H e lgi H. Ey jó lfsso n, D ý r i n di and S o by So n ja.

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p h otograp hy Ru ed iger G l at z

REYKJAV ÍK FAS HI O N F EST I VA L / ( R F F ) i s to be h el d fo r t h e fo u rt h t i m e p a ra l l el to D e sig n M a rc h f rom the 14-16th o f Ma rc h. R F F wi ll li ke D es ig n M a rc h c reate o p p o rt u ni t i es fo r d es ig ners to exh i bi t t h e ir wor k at the l a rgest eve n t o f i ts ki n d i n I cel a n d, not o nl y to Ice la n d e rs bu t a l so to t h e fo reig n p res s a nd gu es ts . By un itin g D es ig n Ma rc h an d R F F gue st s a nd p res s a l i ke a re a bl e to exp eri ence t h e c rea m o f t h e Ice l andic design crop i n o n e go wi t h ove r a hun d red event s , s t u d i o s a nd s p ec i a l o p eni ngs sc h ed u l ed i n. Th e goal for RFF is to mar ke t an d d raw at te n ti o n to Ice la n d i c fa s h i o n d es ig n, i t s d evel o p m ent a nd o p p o rt unities . O rga n izers have i nv i te d e stee me d m e mb ers o f t h e p res s , j o u rna l i s t s , s t yl i s t s a nd p h otog ra p h ers givin g Icel a n d i c d e sign e rs t he o ppo r tun it y to beco m e s h owc a sed i n fa m o u s i nternat i o na l m aga z i n es such a s VO GU E an d Va n ity Fa ir. T he R F F gu es t o f h o no r t h i s yea r i s Roxa n n e Lowi t , wo rl d - renow ned p hotogra p h e r who has had he r i mage s p u bl i s h ed i n m o s t p ro m i nent fa s h i o n m aga z i nes i n t h e wo rld. R F F a l so so ught o ut G e r m an d e sign co mpany Ate li e r Ko n t ra st to c reate a nd set u p t h e c at wa l k , a s t h ey h ave sp ecia l ized i n t he ar t i sti c d i recti o n o f art , m u s i c a nd fa s h i o n event s . In t h i s yea rs s h ow we w i l l see new col l ection s f ro m seve n ve r y t ale n te d d e s ig ners . Th ese a re A n d e rse n & Lau t h, EL L A, Fa r m e rs M a r ke t, Huginn Mu n in n, JÖ R by Guðm un d ur Jö r u n d sso n, M u n d i & 66 ° N a nd R EY.

POPU LAR YE T CL ASS I C MA R BL E / De sig ner Ól öf Ja kobí n a Er n ud óttir i s th e creative force be hi n d t he se beau ti ful ma rbl e t a bl es. T he t ab le s consi st o f a circul a r, Bia n co Ca r ra ra mar ble top hel d in p l ace by an i ro n s tr ucture, the p erfect si d e t ab le for any l ivin g ro o m eithe r o n i t’s own or in p a irs. The po pular i t y o f th i s classic a n d un iqu e mate r i al h as i ncrea sed o f l ate wi t h i t n ow f re que n tl y bein g used i n fur n i t ure and joi n ery. The t a bl e s co me i n two s i ze s an d w il l be ex hi b i te d at Epal duri ng DesignMarch.

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FH I D ES IGN AWARDS TO BE GRAN TE D FOR THE FIRST TI M E / D urin g DesignMa rc h t he I ns t itu te of Fu rniture a n d I nte ri or Designers (FH I ) wi ll h ave th eir a n n ua l cel eb rati o n at th e ReykjavĂ­k Art Museum, Kj ar valsst aĂ°ir. This yea r fo r t h e f i rst time they wil l b e handi ng out design awa rd s to m e mb e rs with outst a n d i n g p rojects co mp l eted from 2007-2012. In a dditio n to the awards ceremony, there wi ll be an ex hibitio n featuri n g se lecte d p rojects a imed towards boostin g p ubl ic aware ness a n d un derst an d i n g of th e g reat ex ten ts ex i st i n g w i th i n the f iel d o f in ter i o r a rch i tecture. The awa rd s ce re mony is set to t a ke place on th e 15th March at 4 pm.

M U LT ID ISC IP L IN A RY CO L L A BO RAT IVE D ESIG N EX H I B I T I ON / O ne o f t h e big event s t h i s D e sig n M a rc h i s a co l l a borative d es ig n exh i bi t i o n i n Th e N at i o n a l Ce n t re for Cu lt u ral H e rit age. Th i s i s a m u l t i d i sc i p l i na ry exh i bi t i o n w i t h p a rt i c i p ants belong ing to o ne o f t h e ni ne d i fferent p ro fes s i o na l d es ig n a ssociations t h at ow n t h e Ice la n d i c D e sig n Ce n t re. Cu rato r i s Kat arina Si lt avu o r i, p ro j ec t m a nager fo r Wo r ld D e sig n Ca p i t al H e l s inki 2 01 2 a nd t h e ow ner o f Ga lle r i a N o rsu i n Fi n la n d.

T h e condition s o f en t r y are t hat two o r m o re d e sig ners collab orate o n a p iece o r pro j ec t . I n ad d i t i o n , t he p i ece o r project shoul d rel ate to t he t he m e o f D es ig n Ma rc h 2 013 i n some way, bein g magi c o r spe lls.

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designmarch

... LOVE REYKJAV ÍK / Pro j ec t . . . Love, Reyk j av ík i s bot h a fo ru m a nd t ravel l i ng exh i bi t i o n c reated by f i ve I ce landic design ers a l o n gsi d e curato r Halla Kr i st j á ns d ót t i r. Th e d es ig ners a re A n n a Þó r u n n, In g i b jö rg H a n n a, Marý, Ragnheiðu r Ösp an d Stein un n Va l a, all o f wh o m ru n t h ei r ow n d es ig n co m p a ni es . Th ei r p u rp o se fo r creati ng the fo rum wa s mai n ly to see k o ut a n ew m a rket a broa d a nd to net wo rk , m a ke i nternat i o na l co nt ac t s and to meet a n ew gro up o f pote n t i al cli e n ts an d co l l a bo rato rs .

The group rece n tly ex hi b i te d t he i r pro d u c t s at TAC – Te m p o ra r y A r t Ce n te r i n Ei n d hove n a s p a rt of Du tch Design Week 2012 spar ki n g the pre parat i o n o f a seri es o f exh i bi t i o ns to t a ke p l ace i n Sto c k ho lm, Os l o, Hel sinki, N ew Yor k, Lo s A n gel es an d To ro n to. Th e g ro u p w i l l be i nt ro d u c i ng t h e p ro j ec t a s wel l as new p roducts at Epal d ur i n g D es ig n Ma rc h i n Rey k javí k.

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A N AT U R A L TOOTHPICK …t as ti n g l ike the Icel an d i c summe r. How m uch b e t ter can i t get? Pro ba bl y eve r y I ce lan d e r has pi c ke d h i s teeth with a gra ss st raw o r chewe d o n o n e as s traws a re a n excel l ent to othpi ck, st raight f ro m natu re . Now you ca n buy t he se great to ot hpi c ks i n a ni ce l ittl e p ackage an d have a b i t o f t he I ce lan d i c su mmer in your p ocket ! T he i d ea i s o r igi n ally f ro m an I ce la n dic father, In g i, who t aught hi s d aughte r, S næf r íðu r, at youn g age to use t he straws pro pe r l y. S h e d ecided to p ut th e i d ea fo r ward an d n ow t he s traws a re p icked whe re the re i s n o t raf f i c, whe re h orse s, sheep a n d cows are n ot allowe d an d whe re th e s traws just grow all by the mse lve s. Just n o r ma l s traws grow in g o ut in t he wi ld . Yo u can b uy t he tooth picks at Isl and ia s h o ps an d Eym un d sso n. w w w.t annstra . is

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5.

LIGHT IN THE DARK I n dar kn ess we seek ways to light up o ur sur ro un d i ngs . Late ly sp herica l p en dan t s have b ee n a po pular t rend , e speci al l y w hen bun che d toge the r c reat i n g a great ra nge of di verse design s, w he re eve r yo n e can f i n d so me t h i ng to th e i r t a ste. A beautiful pe n d an t wi ll always co m plim ent a n i nte r i or, even durin g t he b r ighte st mo n t hs o f the yea r. by Elín Hrund Þorgeirsdóttir

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10. 1. LI GHT by O mer Arb e l fo r B o cc i . w w w. bocc i.c a 2. O CTO B E A DS L IG H T by W i nni e Lu i fo r Innerm o s t . www. i nne rmost.net 3. BU L B F I CT I ON by Ki b i si f ro m Ligh t yea rs . www.lig ht yea rs.d k 4. BU B B L E L IG H T by N i ka Zu p anc. w w w.nika z u pa nc.co m 5. S UN SCRA PLI GHT f ro m G ray p a nt s . www.g ray pa n t s.co m 6 . B E L LUC I 10 -L ITE L IG H T f rom By R yd é ns. www.by ryd en s.se 7. LI GHT/PLA NT ER by O m er A rbel fo r B o cc i . www.b o cc i.c a 8. E TC H W E B by To m D ixon. w w w.to md ixon. net 9. CRYSTA L BULB by Lee B ro o m . www.lee b ro o m.co m 10. M E LT D OW N l ig h t by J o h a n L i n ds tén. w w w.lindstenform.co m HOME & DELICIOUS

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UP IN THE CLOUDS by Helga GuĂ°nĂ˝ Theodors

Cl o uds have b ee n po ppi n g up eve r y w h ere t h i s w i nter, a nd we h ave seen so ma ny great i d eas ab o ut how the clo ud s h a p e c a n be u sed . H i s to ri c a l l y, c l o u d s h ave in dicate d rai n , o r glo o my weat he r, b u t p u t t h em i nto a new p ers p ec t i ve, a nd these l ittle shape s c an b e c hee r ful and fu n. As u su a l we at H o m e & D el i c i o u s have gathere d a few sample s f ro m all over to brig h ten yo u r s p i ri t s a nd i ns p i re yo u . Le t 's st ay up i n t he c lo ud s fo r t h e res t o f t h i s w i nter - rig h t?

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1. CLOUD CU TTING B OA R D by Ca rol in e Go m ez 2. M IN IC LO U DS vi a Et sy 3. W E ATH E R PATTE R N FA B R IC vi a Ets y 4. 3D CLOUDS via Etsy 5. PINK POST ER v i a Bo m bol a n d 6. M A R E N S C LO U DS by G r i ot te s 7. CUSTO M M A D E C LO U D LA M PS v i a I nterio rD esign 8. 8 . CLOUD PI LLOW v i a D oug l a s a n d B ec 9. C LO U D P IN vi a T he L i t t le D rö m Sto re 10. WALL ST I CK ERS via Fine L ittl e Day 11 . CLOUD HOUS E v i a A rc h Da i ly 1 2 . S KÝJA KÖ KU R vi a U n b eau jo u r 1 3. M AG N E T I C CLOUD via Design Boo m . HOME & DELICIOUS

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THOUGHTS –

WORK

by Halla Bára Gestsdóttir • photos by Jonas Bjerre-Poulsen & Jonas Krüger

Emma Fexeus has n ot o n ly b eco m e globa l l y k now n fo r Emma s Des ig n b l og, b ut t hi s Swe d i sh m ot h er o f t h ree a l so recen tly had he r f i rst b o o k pub li s h ed a nd wo rk s a s a styl ist. H e re i s a gli mpse at he r wo r k a s a s t yl i s t , w i t h Emma shar i n g he r tho ught pro ce ss, f rom t h e c reat i o n a nd styl in g o f t he se photo sho ots wi t h us. “ These im age s are f ro m Hö s t, a re st au ra nt i n Co p enh agen that is design e d by Nor m A rc h itec ts, w h o a l so m a d e t h e t a bl ewa re. T he place i s ve r y r ust i c , an d t h e fo o d i s new Nordic cu i si n e , m ean i n g i t i s b ase d o n l o c a l i ng red i ent s but p rep a re d i n a n ew an d i n n ovati ve way. M y m i s s i o n wa s to create pro m oti o n al pi c t ure s fo r t he new d i nnerwa re, showin g t he who le ran ge o f d i f fe re n t s i zed p l ates a s wel l a s th e co n ce pt b e hi n d the d e sign . It i s m ea nt to be mixed a n d m atche d , pi le d up, use d as coa s ters , t rays a n d to serve any t hi n g f ro m so up to d e s sert s . S o I went for a very re laxe d t ab le se t t i n g that lo o k s a l i t t l e l i ke the guests have alread y st ar te d , t he n a p k i n i s c ru m p l ed a n d the p late s an d glasse s are a b i t all over t h e p l ace. I a l so ha d a b i t o f fun wi th t he po rce lai n p i l e o n t h e c h a i r that is highly i m prac t i c al b ut o h so pret t y. I went o n to ma ke more pi le s li ke t hi s all thro ugh o u t t h e res t au ra nt , on p il l a rs an d f lo o rs an d eve n o n an o ld p a l l et . Lu c k i l y n othin g fell ove r an d b ro ke ! ”

umsjón Halla Bára Gestsdóttir • ljósmynd Gunnar Sverrisson

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“ St y li n g fo r a Dan i sh b ran d c a l l ed B rd r. Kr üge r. It ’s a very o l d bra nd , a nd t h ei r p ro d u c t s were pe rce i ve d as q ui te trad i ti o n a l . Th ey wa nted to get away fro m t h i s a nd refres h t h ei r brand image a b i t , so I create d so m e ve r y m o d ern set t i ngs fo r t h em . Fo r t h e p i c t u re w i t h t h e m aga zines I i m agi n e d a yo un g fashi o n i st a , s i t t i ng o n t h e f l o o r w i t h h er bo o k a nd m aga z i ne co l l ec t i on in he r n ew apar tme n t whe re everyt h i ng i s s t i l l a bi t u nf i ni s h ed . Th e f i s h vig net te i s very s imp le an d m i n i mali st, b ut wi t h a se nse o f h u m o r. W h o serves a w h o l e raw f i s h w i t h a l i m e we dge and a glass o f mi lk? T he li me i s th e o nl y co l o red i tem i n t h e p i c t u re, d raw i ng t h e eye to t h e tray. Ope n i n g t he d i shwashe r ad d e d a new d i m ens i o n to t h e p i c t u re. Th i s i s a very c a su a l a nd familiar sight b ut at the same t i m e i t a l so a d d s a n i nd u s t ri a l to u c h a nd i nteres t to t h e co m p o s i tion.

Th e a l l bl ac k /brow n p i c t u re w i t h t h e tools o n t h e t a bl e i l l u s trates t h e c raft s m a ns h ip and s k i l l s t h at a re pu t in to t h e p ro d u c t s . Ver y mu ch o f t h ei r co l l ec t ion is s t i l l h a nd m a d e, and it’s a s m a l l fa m i l y b u s ines s w i t h a big h eri t age o f t ra d i t i o ns . Th ey h ave a t rea su re of old vi nt age to o l s t h at are so beau t i fu l a nd I wanted to s h ow t h ese i n a co ntem p o ra ry way.”

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THE KITCHEN – A FAVORED RETREAT by Halla Bára Gestsdóttir

I f we thin k a bo ut a l l the se parate pi ece s t hat make u p a k i tc h en; th e furn iture, the uten si ls, t he acce sso r i e s, an d maybe a d d a n i s land in to the mix , the n yo u have such a large var i et y o f ways to arrange thin gs togethe r - as the se page s show. B eau t i fu l , a nd no ntradi ti o n a l deco r in the ki tc he n , m ake s thi s favo re d ret reat even more fun a n d excitin g fo r the ho m e co o k.

KI TCHEN ISLAND, Ikea, i kea.co m / RUG, PENDA NT, D IS H D RA IN E R, H o u se D o c to r, h o u sed o c to r.co m / BAS K E TS, BOX ES, TABLE CLOTH, PLACE M AT, T i n e K, t i n e k.co m / L A M P P E D E RA, G u bi , gu bi .co m / C H A IR, TA B L E, S H ELV I N G, Hay, h ay.dk 20 HOME & DELICIOUS


kitchen ideas

KI TCHEN ISLAND, RUG, DUST ER, S ERVI NG B OA R D, S H E LV IN G, H o u se D o c to r, h o u se d o c to r.d k / P E N DA N T, CA N D LE HOL DER, PAPER NAPKI NS, T i n e K, ti n e k.co m / CHA IR, P L A N T, Ikea , i kea .co m / L A M P N O G UC H I, V i t ra , vi t ra .com / TABLE ESSAY, Fritz H an se n , f r i tzhan se n .co m HOME & DELICIOUS

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LET'S DO SOMETHING TOGETHER.

w w w.soupde s i g n .net


painted

diy

WOODEN MAGNETS

by Helga Guðný Theodors • photos by Ingólfur Guðmundsson

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YOU WILL NEED I chose a mix of pearl and metallic paint, because I thought the texture would contrast nicely with the raw wood. I happened to use round shapes, but you can use any shape you like, of course. It would probably be cool to mix rectangles and circles, for example.

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magnets

You start by putting masking or washi tape over parts of the wooden disks and balls. Make sure that the balls have a flat bottom, where the magnets can be attached. Some of the objects are then painted partially, or completely covered by one base color, like some of the balls in this case. Three coats were needed here for each color, because the pearl paint was fairly translucent. Whatever paint you choose, make sure it has completely dried for the next step.

2 The subsequent layers of paint go on in overlapping patterns, with some areas left unpainted, to let the raw wood shine through. The ball shapes are a little harder to deal with, and you need to make sure that the tape goes on flush, with no gaps, otherwise the paint will bleed. Again, you need to make sure the paint dries completely before the next color is applied. Let them dry for at least 30 minutes.

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magnets

3 Next up, when everything is dry, is to glue on the magnets. It’s useful to test the combination of magnets and decorations beforehand. In this case, the balls were heavier than the disks, and required stronger magnets to stay attached.

4 Now the magnets are ready. These will look great in the office, on the

Enjoy

bulletin board, or on the fridge.

They’ll add a little glitz and glamour to your world.

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Video loading


see it

FOR YOU AND YOUR H OM E


RA RELY HAVE TH IS M A NY YOUNG A N D TA LENTED their mark on the Icelandic design DES IGN ERS put scene as we have witnessed these last few years. Simult aneously, Icelandic design has noticeably stepped up its inf iltration into foreign press and been picked up by shops all over the world. The presence of the Ice l an d D e sign Ce ntre has made a huge difference with regards to this evolution, primarily due to managing director Hal l a He lgadóttir’s passion for promoting Icelandic designers both domestically and internationally. These days Hal l a and her st aff are busily pouring their energy into the D e signMarch , held for the f ifth time from the 1 4 - 17 th of March .

by Gerður Harðardóttir • photo by Gunnar Sverrisson

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icelandic design

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IC ELAND DESIGN CEN T RE was fou n ded du rin g the sprin g of 2 008 a nd t h e f irs t DesignMarch held rig ht in the middle of Icel a nd ’s kitc h en utensil revolu tion protest in March 20 0 9. It’s s afe to s ay t h at t h is week of celebratin g Icelan dic architectu re a nd d es ign ser ved a s a refreshin g an d cherished momen t du rin g t h is t ime o f co nvul s io n. Hal l a poin ts ou t the import an ce of Des ignMa rch fo r Icel a n dic desig n ers as the largest promotion al event b eing h el d by the D e sign Ce ntre on an an n u al basis. “Dur ing DesignMa rch Icelan dic desig n ers are presen ted with a wo nd er ful o ppo r t unit y to get their desig n ou t there. D e signMarch is a b o ut present ing Icelan dic desig n to the pu blic, govern men t, pres s a nd t h e co mm ercial environ men t. Addition ally, we are int ro d uc ing Icel a nd ic desig n to the in tern ation al commu n ity by inc rea s ing t h e number of in comin g gu ests an d foreig n pa r t ners wit h in t h e f ie ld that atten d to see an d ex perien ce all t h at Icel a nd ic d es ign has to offer. There is a lot of prosperity in Icel a nd ic d es ign, which is in part du e to the large amou n t of yo ung d es igners t h at have g radu ated in to the f ield from the Icel a nd ic Ac a d emy o f the Arts over the past 10 -12 years. The ind us t r y o f Icel a nd ic desig n as in the produ ction of capit al goods is s t il l in fo r mat io n. Due to this many g radu ates from produ ct an d fa s h io n d es ign tend to develop their own bu sin ess opportu n ities, set up a co m pa ny, d evelop an d man u factu re their desig n ,” says Ha lla. “Des pite t h e l ack of in du stry there is a g reat, gen erative fo rce in Icel a nd ic d es ign ers. This is why it is so import an t for u s to succeed in suppo r t in g the g rowth of these bu sin esses that are in effec t fo r ming t h e in du stry, makin g su re that they secu re a so l id fo und at io n a nd can prosper.” TH ER E LIE A GR EAT deal of opportu n ities for Icelan dic desig n ers in t h e fac t t h at t h e h istory of Icelan dic desig n is n ot a lon g on e wit h ro oted t ra d it io ns, u n like what we see abroad for example

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i n t h e res t o f Sc a nd inavia . Hal l a says that the D e sign Ce ntre h as r igh t f ro m t h e s t a r t emphasized the import an ce of Icelan dic d e s ign to b e a nat ura l pa r t of the Nordic desig n movemen t, a s t h ere is great va l ue in bein g a con tribu tin g member within t his d y na m ic . Icel a nd ic d esig n is u su ally con sidered to be qu ite i n teres t ing, in pa r t d ue to its cu rren t carte blan che st atu s within t he d es ign wo r l d a s wel l as bein g distin ctly differen t from other co unt r ies’ d es ign t h emes . “Def in in g attribu tes of Icelan dic desig n co ul d b e s imm ered d own to liberated creativity, ex perimen t ation a nd unco nvent io na l m ateriality. Its maybe a bit darin g even , as we Icel a nd ers a re o ften un afraid to develop whatever idea may p op into o ur h ea d s wit h o u t lettin g any bou n daries become a h ind ra nce. In t h is c a se o ur small, dyn amic society works to ou r a d va nt age a s l ines o f co mmu n ication are short,” says Hal l a. WH EN ASKED ABO UT pr imary opportu n ities for Icelan dic d e s igners s h e s ays t h at t hey are both local an d in tern ation al. T he impo r t a nce fo r yo ung desig n ers to est ablish a good foothold d om es t ic a l l y is evid ent , b u t at the same time it’s import an t to rea so na b l y q uic kl y m ove into marketin g abroad as well. “The oppo r t unit ies d o mes t ic a l l y are g reat, for example u tilizin g c ro s s d isc ipl ina r y co l l a b o ration s between desig n ers to form s tro ng d es ign tea m s . Ad d ition ally, there are many opportu n ities fo r d es igners o r d es ign teams to collaborate with compan ies f ro m a l l over t h e b us ines s spectru m su ch as tou rism, f isheries, ag r icul t ure, energy pro d uction an d so forth,” ex plain s Hal l a co nv inced t h at Icel a nd ic desig n will become a larger an d more v it a l pa r t o f t h e Icel a nd ic econ omy, as desig n can play a large p ar t in co mm unit y enh a ncemen t an d in crease valu e within the p ro d uc t a nd ser vice ind ustries. “I am hopin g that in abou t 10 yea rs t im e we wil l l o o k b ack u pon these years as an in credibly exc it ing t ime in t h e h is to ry of Icelan dic desig n .”

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WHO IS...

STEFÁN PÉTUR SÓLVEIGARSON was going to be a sports teacher, however when he discovered that he had inf lamed hamstrings and realized this career path would not be possible he decided to enroll at the Reykjavík School of Visual Arts. He then went on to the Icelandic Academy of the Arts graduating wit a degree in product design in 2006.

by Elín Hrund Þorgeirsdóttir • photo by Gunnar Sverrisson

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k e th

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ST EFÁN SAYS h e is now ext rem el y rel ieved that thin gs didn’t work ou t w i t h s p or t s teac h ing a s h e h a s a l ways h a d a passion for creatin g thin gs. “ I cela nd i c Ac a d e my o f t h e Ar t s wa s so m uch fu n , I wish I cou ld do it aga i n ! Bu t I a l so g ra d uated at a go o d t im e in the econ omy an d had lots o f i m p e nd i ng p roj ec t s .” Fo l l owing gra d uat ion Stefán fou n ded a desig n f i rm wi t h som e fe l l ow gra d uates a nd t h ey amon gst other thin gs desig n ed the Ra m ga m e . “ T he ga me c a me into exis te n ce when I was at home in the co u nt r ys i d e l oo king at a c at a l ogue o f the best rams in the cou n try an d i n for m at i on a bo ut t h em . I t h o ugh t it wou ld be fu n ny to make a game revo lv i ng a rou nd th e 52 b es t b reed ing ra ms in the cou n try.” From then on they p rod u ce d a few ot h er ga m es suc h a s f isherman an d the Christmas cat, wh i c h i s p l aye d l ike o l d ma id . Stefá n Pétu r also worked for Atli Hi lm a rs son’s d e s ign f ir m fo r ma ny yea rs workin g on some g reat projects i n c l ud i ng t h e e nv i ro nm ent a l gra ph ic s fo r H arpa, Reykjavik’s Con cert H all an d Confe re nce Ce nt re. TWO Y E A RS AGO Stefá n Pét ur fo und ed h is own desig n f irm with Sverrir Ásgei rs son. Rece nt l y h e rented h is po pul a r spag hetti measu rin g desig n “ I co ul d eat a wh ol e h o rse” to a Spa nis h company man u factu rin g an d di stri bu t i ng i t to a pprox. 2 00 s h o ps in 2 0 cou n tries. The desig n came ab o u t ve r y q u i c k l y, in fac t it wa s in a ro und 24 hou rs says Stefán Pétu r. “I wa s v is i t i ng my b rot h er wh en I s aw a ful l pot of spag hetti on the stove. I a ske d i f h e wa s expec t ing d inner gues t s bu t this was n ot the case. The exp la nat i on wa s t hat my b rot h er ’s fr iend had been makin g spag hetti bu t h e n eve r k new h ow m uc h to use so t h ere was a lot left over. My desig n gea rs s t a r te d t u r n ing a nd I end ed up d rawin g sketches of a measu rin g dev i ce i nto t h e m i d d l e o f t h e nigh t . It t h en qu ickly wen t in to produ ction .” TH E L AT EST P RO DUCT wa s a co l l a b o rat ion between Stefán Pétu r an d Sver ri r. It ’s a cu p b oa rd s pec ia l l y d es igned to keep a hold of all of the i rri t at i ng c h a rge rs a nd el ec t r ic a l co rd s t h at ex ten d from them as well as a sh el f for keys . T h e pro d uc t wil l b e ava il a b le at their stu dio, The Box , an d i n a few se l ec t s h ops a ro und Rey kjavík. 38 HOME & DELICIOUS


My websites: 1. Uncrate.com 2. Core77.com 3. designspotter.com

www.solson.is

My playlist: Sumargestur, Ásgeir Trausti Strá, Valdimar Draugaboli, Brother Grass

What are you reading? Sér grefur gröf by Yrsa Sigurðardóttir

Whose t al e nt do you wish you posse ssed? Super power: To be able to stop time (always n eed more time) Gen eral tal en t : To be able to speak every lan gu age in th e world. What is the be st gift you have eve r give n? Wow, this on e is qu ite diff icu lt. On ce I gave a homeless man in Paris 50 Eu ros. The Eu ro was n ot qu ite as stron g then as it is n ow...What is your favorite pl ace in the whol e worl d? My kitchen . What do yo u al ways have with you whe reve r you go? I t u sed to be by con t act len s con t ain er bu t n ow I thin k it’s probably my phon e. If you coul d time trave l , which pe r iod woul d yo u visit? 10 0 years in to the fu tu re. Then co me back fu ll of excellen t ideas.

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MOD E RN D ESI GN MEE TS ICE LAND IC CRAFT It’s a colorful welcoming upon entering design company Volki’s studio in Fiskislóð. Yarn in a spectrum of bright colors covers the walls and on t ables beautiful scarves and blankets are displayed. Duo Olga Hrafnsdóttir and Elísabet Jónsdóttir are the designers behind Volki.

by Elín Hrund Þorgeirsdóttir • photos by Gunnar Sverrisson

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“ O u r col l a borat i on rea l l y b ega n in Ho l l a nd where we both lived du e to ou r hu sban ds work co m m i t m e nt s wi t h a co m pa ny t h ey were r u n n in g there,” says E l ísabe t. “Ou r shared in terest i n v i n t age fu r ni t u re to o k us to f l ea m a r ket s all over the place in search of in terestin g pieces th at we wo u l d re fu r b i s h .” Elísa b et s t ud ied gra phic desig n while O lga’s backg rou n d is in carpen tr y a n d u p ho l s te r y so t h ey were a l rea d y eq uipped with a g reat deal of backg rou n d kn owledge. “It wa sn’t u n ti l we fou nd a bund l e o f Icel a nd ic t ra d it ion al wool sweaters at a f lea market that we bega n wo rk i ng wi t h Ice l and ic wo o l . It wa s d if f icult for u s to see these beau tifu l Icelan dic sweaters l yi n g i n an unwa nte d h ea p so we b o ugh t t h em a l l an d began u pholsterin g fu rn itu re with them. From th e n on we k n ew t h at we wa nted to fur t h er wo r k with this g reat material. We began importin g it from Í stex an d Á l afos s a nd b o ugh t a ma nua l -knit t ing machin e. “It’s so fu n ny when you live abroad, any th i n g “ I cela nd i c ” becom es ext ra s pec ia l – kind o f like the Icelan dic hot dog , you miss it when you’re away b ut n eve r eat t h e m wh en yo u’re at h o m e.” The project kin d of sn owballed from there an d o n ce both designe rs h a d m oved b ac k to Icel a nd in 2 010 they fou n ded company Vol ki. E N O RM OUS K N IT TIN G M ACHIN E FRO M G ERMANY / To st art off with the company operate d ou t o f O lga’s ga rage b ut a b o ut a yea r ago t h ey moved in to Net agerðin on Nýlen dugat a where a few design e rs we re opening a co l l ec t ive s t ud io/shop. They sell their goods there as well a selecti on of p ro du c t s i n Au r u m. Olga s h a res t h at a jo urn alist asked them while they were still operatin g from her ga rage wh at t heir id ea l s t ud io wo ul d be like. Their reply was with an ocean view, on two f l oors i n 101 Rey k j av í k wit h a h uge cut t ing t a b l e. It seems the desig n ers dreams came tru e comple te w i th a n o cea n v i ew, whic h is es pec ia l l y great from the secon d f loor, an d with space to spare for th e 3 x 3 m e te r cu t t i n g t a b l e a nd t h eir newes t addition , the huge kn ittin g machin e the pair rece n tl y p urcha se d f rom G er ma ny. Th ey f l ew over to Germany to atten d train in g on how to u se the mach i n e 42 HOME & DELICIOUS


an d th ey h ave i n a d d it io n h a d a s pec ia l is t come over here to fu rther their edu cation , teach i n g them h ow to u se t h e co mputer ized d es ign prog ram that is u sed with the machin e. This is o n e of the n ewe s t a nd m o s t tec h nic a l l y a d va nced machin es in Icelan d, describes the pair addin g that th ey p rev i o u s l y fou nd i t ver y d if f icul t to h ave produ cts man u factu red here in Icelan d as very few pl ace s are w i l l i ng to t a ke o n o rd ers o r h ave t h e a ppropriate equ ipmen t. I C E LA N D IC P RO D UCT IO N / Acco rd ing to O lga an d E l ísabe t, Vol ki has always aimed to create fu rn i tu re a nd ot h er ever yd ay o b jec t s fo r h ome or livin g where han dcraft, cu ltu ral valu e an d l a st b ut n ot l ea s t Ice l a nd ic nat ure d ef ines t h e desig n . Addition ally, emphasis is laid on re-pu rposi n g o l d o bj ec t s g i v i ng t h em a seco nd l ife. T h eir produ cts span from scarves, stools an d rugs to a cl othe s rac k a nd po rcel a in c a nd l eh o l d ers , all made in Icelan d from Icelan dic materials resu lti n g i n a wo nd e r fu l fu s i on o f t ra d it io na l Icel a nd ic han dcraft an d modern desig n in a spectru m of al l col ors u n der t h e ra i nb ow. A CO M P L ICAT E D PRO CESS / Th e d es ign team is focu sed on fu rther ex perimen t ation with th e i r n ew mac h i ne . “ We need to give o ursel ves the n ex t six mon ths to really g rasp the techn olog y a n d p o ssi b i l i t i e s . Cu r re nt l y t h ere is no b o d y h ere in Icelan d who kn ows the compu ter prog ram that we are lea r ni ng , a nd th ere is so m uc h to keep in min d when kn ittin g a sin g le piece. I gu ess that peopl e migh t t h i nk you c an jus t pres s a b ut to n a n d then go off to g rab a coffee while the machin e doe s the wo r k , bu t i n rea l it y it ’s q uite a l ot mo re complicated an d vit al to watch the machin e at wor k , a s there a re m a ny t h ings t h at c a n go wro ng. W hat drives u s is the sheer beau ty of the Icelan d i c wool . I t ’s fa r f rom p e r fec t b ut h a s t h is vo l ume to it that other wool doesn’t seem to have, as well be i n g char m i ng l y raw. In fac t , it ’s not unl ike t h e person ality of an Icelan der,” says O lga laug hin g . HOME & DELICIOUS

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“ IT ’S SO FUN N Y WH E N YOU L IV E A B ROA D, A N YT H IN G “ ICE LA N D IC” B ECOM ES E XT RA SPECIAL – KIN D OF LIKE T H E ICE LA N D IC H OT D OG, YOU M ISS IT WH E N YOU’RE AWAY BUT N EV E R E AT T H E M WH E N YOU’RE AT H OM E .”

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“ WH AT DRIV ES US IS T H E SH E E R B E AUTY OF T H E ICE L A N DIC WOOL . IT ’S FA R F ROM PE RF ECT BUT H AS THIS VOLUM E TO IT T H AT OT H E R WOOL DOESN ’T SE E M TO HAVE, AS WE L L B E IN G CH A RM IN GLY RAW. IN FACT, IT ’S N OT UN LIKE T H E PE RSON A L ITY OF A N ICE LA N D E R.” 48 HOME & DELICIOUS


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by Elín Hrund Þorgeirsdóttir • photo by Gunnar Sverrisson

S U BJ ECT M AT T ER FO R A T HES IS / Product design student at Icelandic Academy of the Arts, Hjörtur Matthías Skúlason, recently submitted his thesis about the now rarely seen ashtray. The subject awoke my sense of curiosity and I felt myself driven to interview Hjörtur about this unusual cho ice and his conclusions.

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Q&A WH Y T H E ASH T RAY? “ Well , wh e n I b egan co ntem pl at ing a sub ject matter I st arted o f f by re sea rc h i ng wh at ot h ers h a d wr it ten abou t in the p ast . I fou nd ou t th at a l ot o f peo pl e were writin g abou t a lot o f t h e s a m e or rel ated sub jec t s l ike furn itu re, desig n ers o r a p e r i od i n d e s ign h is to r y a nd it ’s inf l uen ce. I wan ted to w r i te a bou t somet h ing t h at h a d n’t b een written abou t b efo re . T h e i d ea ac t ua l l y c a m e a b o ut over a beer at a local b a r i n Rey k j av í k . M y fr iend a nd I s at by t h e win dow an d were watch i ng a c rowd o ut s id e s mo king. Fro m that stemmed a co nve rs at i on rega rd ing t h e s m o king cul t ure, fashion an d f i n all y t h e a s h t ray. A pro d uc t t h at wa s so popu lar that even tho se wh o d i d n’ t s m o ke h a d o ne in t h eir home. The su bject matte r wa s b or n righ t t h en a nd t h ere.” H OW DID YO U GET O N W R ITING ABO UT THIS SU BJECT AND WH AT WAS YO U R APPROAC H? “ I f I a m a bsol u te l y h o nes t t h e sub jec t wa s a n ig htmare to w ri te a bou t . N ob o d y el se h a d wr it ten a b o ut ashtrays, an d by t hat I m ea n t h at no b o d y h a d put toget her a pu blication w i t h a s h t rays a s t h e pr ima r y sub jec t m at ter. This made resea rc h i ng sou rce mater ia l ver y co m pl ic ated an d I had to dig q u i te d ee p to b e a b l e to a s sem b l e some sort of an o ut l i ne . M y a p p roac h t h erefo re mater ia l ized as a biog raphy o f t he a s h t ray, h ow it d evel o ped , c h a nged periodically an d wa s i n f l u e nce d by fa s h io n.” WH EN DID T H E AS H TRAY CO ME INTO EXIST E NCE ? “ T hi s i s su c h a fu n q ues t io n. Acco rd ing to my research the ashtray d i d n’ t rea ll y co m e to l ife unt il wo men began smokin g i n t he 192 0’s . It d id exis t b efo re t h at t im e, bu t women had a great i nf l u e nce on t h e pro d uc t by t a king u p smokin g as thi s d ou bl e d t h e t a rget ma r ket a nd t rend s shifted within the sm ok i ng cu l t ure. Fo r ins t a nce, a ro und 1930, tobacco ma n u fac t u re rs Lu c ky St r ike rel ea sed a ma rketin g campaig n di rec te d at t h e i r n ew cus to m ers c l a iming that smokin g was b en ef i c i a r y for wo m en a nd t h at t h e m o d ern woman shou ld sm o ke i n p u b l i c . Th is c at a pul ted t h e b ra nd in to becomin g the lea d i ng c iga re t te m a nufac t urer in Am e rica an d their p ac kag i ng i s cu r re nt l y co ns id ered to b e graphically icon ic.” 52 HOME & DELICIOUS


H AS MANU FACT U RING RE D UCE D SINCE T HE PU BLIC SMOK ING BANS CAME ABOU T? “If an object is n o lon ger on display every day or is l i n ke d to so methin g frown ed u pon , people are less deman din g a bou t it s appearan ce. Du e to this the n eed to re-desig n the a sh tray in con ju n ction with cu rren t tren ds became irrelevan t a n d i t l o s t its st atu s as a fashion able produ ct. S mokin g was k i cke d o ut in to the cold an d sig n s poin t to ou tdoor cigarette bu tt b ins assu min g the ashtrays pu rpose, thoug h on ly tim e w i l l tel l how lon g their life ex pect an cy is as well. Despite th i s, t h ere are still some ashtrays in produ ction , for exam pl e th e AJ revolvin g ashtray by Arn e Jacobsen from Stelton’s Cyl i n da ser ies. WAS T HE RE SOME T HING T HAT RE ALLY SU RPRISE D YOU OR STOOD OU T? “T h ere was a lot that su rprised me actu ally, maybe most of a l l that in the 19th cen tu ry an d beg in n in g of the 20 th fe ma l e s m okers were associated with prostitu tion an d prom i scu i ty, b ut it was completely socially accepted for men to s moke wit hou t any ju dg men t.” W H AT WILL YOU R FINAL PROJECT BE ? “G ood qu estion , althoug h it’s still in formation . I howeve r pro mise that it will n ot be an ashtray. I have been researchin g con t ain ers, differen t forms of storage an d h ow t h e modern home is developin g with regards to these . Of co u rse, kitchen cu ltu re plays a large role in this, as it i s a b ig part of on e of ou r primary n eeds. At this time I ca n’t say a ny more, especially so that I don’t spoil an ticipation for th e gra du ate ex hibition to be held on the 20 th of April in th e Reykjavík Art Mu seu m.” HOME & DELICIOUS

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S IBELLA’S STI LL LIFE by Gerður Harðardóttir • photos by Chris Court & James Merrell

T h e üb er-t a l ented Aus t ra l ian stylist Sibe l l a Cour t seems to have more hou rs i n t h e d ay t h a n t h e res t o f us . Besides bein g a celebrated an d world famou s styl i st, c reat ive d irec to r a nd l ec t urer, havin g worked for big clien ts su ch as Berg dor f G o o d ma n, Pot ter y Ba r n a nd Bloomin g dales while livin g in New York, Sibe l la cu r rent l y r uns h er own s h o p an d ret ail site T he Socie ty Inc. in Sydn ey, Au stra l i a , con s t a nt l y gl o b e-t rot t ing all over the world collectin g impressive selection of u ni q ue ra r it ies fo r h er s h o p, her own home an d projects which in clu de in teri or d es ign fo r res t auran ts an d bars for clien ts all over the world.

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S ibella is also a best-sellin g au thor, havin g pe n n e d 5 hugely popu lar books su ch as Etce te ra: Creat in g Beautiful Inte r iors with the T hings you l ove, where she shares with u s her u n iqu e approach to decoratin g , en cou rag in g u s to t ake thin gs l e ss seriou sly when decoratin g ou r homes, how to in fu se ou r person al abodes with su btle mem e n tos collected from ou r travels an d open in g ou r eye s to the beau ty in everyday objects su ch as barb e d w i re s an d pages torn ou t from books an d magazine s a n d how we can u se these common thin gs to m a ke ou r homes st an d ou t from the n orm.

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Q&A W h a t i s yo u r b a c k g ro u n d a n d h ow d i d yo u ge t w h e re yo u a re to d ay ? I s t a r ted my inter io r s t y l ing c a reer over 20 years ago at Vogu e Au s t ra l ia a nd t h en went o nto work an d live i n t he St ate s for over ten yea rs . I got to w here I am today by wor k i ng su p e r ha rd a nd h aving l ot s o f fu n , travellin g the gl o b e a nd f i na l l y dec id ing to m ove b ac k to Sydn ey an d lau n ch my own b ra nd , T h e So c iet y Inc . N ow I h ave a shop, a pain t-, soap - a nd h a rd wa re ra nge ( l aunc h ing b ed lin en , clothin g an d scen t ra nge s wi t h Ant h ro po l ogie t h is yea r ). I regu larly hold wo rk s h op s , g l ob e -t rot , wr ite b o o ks a nd d e sig n in teriors all over t h e wor l d . W h a t i s t h e b e s t a d v i ce yo u we re g i ve n c a re e r- w i s e? D on’t b e af ra id to pic k up t he phon e an d make an i n t ro d u c t i on. H ow wo u l d yo u d e s c r i b e yo u rs e l f/ yo u r s t y l e? My sty l e i s l o- f i , ach ieving a rel a xed , l iva b le space with ease an d ca su a l a b a nd on. I sur ro und mysel f wit h the thin gs I collect f ro m a l l ove r t h e wo r l d , t h ings t h at h ave a story an d restyle my i n te r i ors at a w h im. M y t a s te c h a nges an d evolves, bu t my st yl e a l ways re m a ins a represent at io n o f me. W h a t i s a t y p i c a l d ay l i ke i n yo u r l i fe? Ever y d ay is d ifferen t. If I’m in Sydn ey I ’ l l st a r t wi t h a s wim at B o nd i b eac h a nd a soy latte, then on to a cra z y d ay of m ee t ings fo r my inter io r s paces (rest au ran ts an d b a rs r ig h t now) , so urc ing fur nit ure, re stylin g my shop w i n dows , p i c k i ng f l owers fo r a n event , d esig n in g produ cts, sho oti ng for my b o o ks a nd pl a nning my nex t trip! W h i c h p a r t o f yo u r wo r k d o yo u f i n d t h e m o s t e n j oy a b l e? I love to co n ce p t . It m ea ns I c a n d raw o n ins pirat io n from my travels an d resea rc h a nd p u l l it a l l toget h er into so methin g mag ical. I do thi s fo r a ny t h i ng fro m my inter io rs to b o o ks, produ ct ran ges an d b l ogs ! D o yo u t h i n k yo u wo u l d d o t h i n g s d i f fe re n t l y, p ro fe s s i o n a l l y, i f yo u l i ve d i n I ce l a n d o r a ny o t h e r co u n t r y o n t h e o t h e r s i d e o f t h e wo r l d f ro m Au s t ra l i a? I have lived o n b ot h s i d e s of t h e gl o b e a nd t ravel co nst an tly. I believe in a tigh t i nf ra s t r u c t u re a nd sur ro und ing yo urself with su pportive, li ke- m i nd e d p eop le wh o h el p yo u c reate you r world. You r su rro u nd i ngs a nd enviro nm ent mo s t d ef initely affect you r st yl e a nd t h oug h t pro ces s b ut pro fes s io na lly I am u n chan ged

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Q&A rega rd less of the location . D o yo u fo l l ow t h e l a te s t t re n d s i n S c a n d i n av i a n d e s i g n? I love keepin g u p with all desig n a n d th e peo pl e behin d them. I travel to a lot of desig n shows wor l dw i de a s wel l as meetin g desig n er/artists/makers/creators in th e i r s t ud io s or when they come to visit me. Yo u h ave s a i d t h a t t h e t ra d i t i o n s o f s t i l l l i fe h ave i n s p i re d yo u i n yo u r wo r k , h ow a n d w hy ? My life revolves arou n d still life, the captu rin g of ina nim ate objects as an image. I have made a career fro m i t i n s t y l ing that has come to tran slate in to my books, travel a n d pro d uc t desig n . The works of Moran di an d Caravag g io a mon gst m a ny other still life pain ters have in spired my compositi on a n d l igh t ing. I have worked with amazin g photog raphers ove r th e yea rs an d con tin u e to be in spired by their kn owledge and eye . Th ey inclu de James Merrell, Martyn Thompson , Ditte Isage r, M ikkel Van g , H ug h Stewart, Rolan d Bello, Gen tl & H yers a n d so m a ny more. Yo u a re q u i te a g l o b e t ro t te r f i n d i n g i n s p i ra t i o n s a l l ove r t h e wo r l d fo r yo u r p ro j e c t s . W h i c h p a r t s o f t h e wo r l d a re yo u r favo r i te s a n d m o s t i n s p i ra t i o n a l fo r yo u p e rs o n a l l y, i f a ny ? I love to travel anywhere I haven’t bee n b efo re! Rig ht n ow all my en erg ies are goin g in to f ive place s in t h e world; Tran sylvan ia, In dochin a (V ietn am, Cambodi a a n d Lao s ) , Tu rkey, Ecu ador, the Galapagos Islan ds an d S cotl a n d. Th ese are the chapters for my six th book, Gypsy, which I ’m wo r king on n ow for an October 2013 release. I always have my to p 5 n ex t places to go to, an d st art collectin g in form ati on t h ro ugh history books, mu seu ms, frien ds, desig n , shops e tc. I a m h o pin g to get a felu cca down the Nile n ex t, in spired by th e s to r y of Zarafa, the g iraffe. Yo u l i ve d fo r 1 0 ye a rs i n N e w Yo r k . H ow d i d T h e B i g A p p l e i n s p i re yo u a n d d o e s i t s t i l l ? N ew Yo r k a nd Sydn ey are both my homes. New York g ives me u n tol d ins piration an d always will. I work closely with An thropol og i e ( US b a sed ret ail store), desig n in g variou s produ ct ran ge s a s wel l a s pu blishin g my books in the US. I con tin u e to trave l th e re m a ny t imes a year. I get to work an d play in NYC, visiting a l l my favo r ite hau n ts an d f in din g n ew on es; MoMA, Pau la Ru be n ste i n , Am er ican Natu ral H istory Mu seu m, Balthazar an d John D e r i a n

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Q&A amo n gs t so m a ny ot h ers . N ew Yo r k wo r ks at a pu lse like n o ot her i n t h e wor l d. Yo u t a ke t h at pace wit h you wherever you go i n t h e g l obe . Yo u l e a d a ve r y b u s y l i fe , w h a t d o yo u d o w h e n yo u w a n t to re l a x? I go to B y ro n Bay! I spen t a week there i n Ja nu a r y a nd it wa s t h e f irs t t im e I have tru ly relaxed i n a l ong t i m e . Bec ause I l ove my wo r k so mu ch, my travels w i l l a l ways be wor k a nd pl ay b ut t h is t im e I switched off. I’ve alrea d y b ooke d my next t r ip t h ere to wr ite my six th book, Gyp sy. A n y n e w a n d exc i t i n g t re n d s o n t h e h o r i z o n w h e n i t co m e s to i n te r i o r d e s i g n a n d s t y l i n g ? I a m n ot a huge believer i n t ren d s , h oweve r I d o l ove h ow rel a xed din in g has become. I c reate my own i n ter io rs b a sed o n co l o rs an d pattern s I love i n t hat m om e nt t h at a re ins pired by my t ravels, what g reat p ro du c t s I h ave seen a nd wh o I h ave m et from tradesmen , craf t s m e n, a r t i s t s , d es igners a nd m a kers . I have ju st desig n ed a late nig h t s p ot c a l l ed T h e Pines wit h c l assic reds, whites an d b l ues, a l l s t r i p e s , overs ized s a il c l ot h pend an ts an d lou n g in g b en t c a ne fu r ni t u re. It is mo re a n extens ion of you r home (or w hat you wou l d l i ke it to b e) t h a n b a r. I l ove to work ou t the sto ry of a n i nte r i o r b a sed o n it s l o c at io n, w ho will be goin g there a nd wh at t hey wil l b e d o ing. To c reate a comfort able, fu n i n te r i or t h at tra ns po r t s yo u fo r yo ur even in g is my main goal, a nd i f you com e h o me wit h a n inter ior in spiration , it’s all the b e t te r. D o yo u h ave a ny a d v i ce i n p a r t i c u l a r fo r s o m e o n e s t a r t i n g o u t a s a s t y l i s t? Wo r k h a rd a nd st ay f it, it is a su per p hysi c a l j ob ! W h a t a re yo u wo r k i n g o n n ow ? I’m cu rren tly i n I n d i a v i s i t i ng fac to r ies a nd wo r king o n my n ex t hardware ra n ge . I’ ve bee n s ho ot ing a nd wr it ing fo r my six th book Gypsy, o ut i n O c tob e r 2 013 , d es igning new b a rs an d rest au ran ts as well a s 2 i s l a nd s i n t h e M a l d ives , get t ing ready for the lau n ch o f my sce nt , c l ot hing a nd b ed l inen ra nges lau n chin g with A n t hrop ol og i e t h i s yea r a nd o rga nizing my 2013 schedu le – alrea d y j a m - p ac ked wit h exc it ing new pro j ects.

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FOG VAÐLAHEIÐI, EYJAFJÖRÐUR, ÍSLAND FILM ILFORD PAN F | ISO 50 photos by Gunnar Sverrisson

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H OM ES & V IS ITS


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SOUL Interior architect Hanna Stína’s career has so far consisted of very different projects as she always sees the possibility to do something unique with each different opportunity. In her mind, every single detail is just as important and she lets her work speak for itself. by Halla Bára Gestsdóttir • photos by Gunnar Sverrisson


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A SMALL APARTMENT DOWNTOWN REYKJAVÍK has h a d it s l ife ex ten ded throug h a ren ovation carried ou t by Ha n n a St ína. This project is a g reat showcase of H an n a Stín a’s de sig n s t y l e an d really captu res her iden tity. The apartmen t i s me re l y 50 s qu are meters an d H an n a Stín a says that rig ht from th e b egin n in g she n ew that she wan ted it to be lively an d col or fu l . Sh e u tilized the old, ex istin g kitchen u n its however addi n g new u n its from Ikea in between . The 8 0 -year-old f loo r boa rds were varn ished in a very lig ht g rey an d the sofa is cu stom m a d e for the space to make the best u se of the precio u s a m o u n t of squ are meters. H an n a Stín a also u sed wallpa pe r wit h in the in terior to add tex tu re an d an imation . S he fee l s t h at the overall composition of the space qu ite accu rate l y enco mpasses her person ality an d desig n style, as she l ove s pl ay ing with the combin ation of old meets n ew. “I love col ors, pat te rn s an d mix in g stripes an d geometric shapes in texti l e s, wa l l paper, pillows an d u pholstery. In this apartmen t tu rqu oi se is in the foreg rou n d u sed in both the kitchen cu pboards a n d i n t h e u pholstery on the sofa.”

HANNA STÍNA PAYS A LOT OF ATTENTION to det ail both wh en desig n in g small an d large spaces. S he says that sh e a l ways thin ks big . The apartmen t has lovely hig h ceilin gs so t h at despite the f loor plan bein g small, it g ives the sp ace a “gra n d” kin d of feelin g . This project revolved arou n d t h e h ome a nd det ails related to livin g , which typically form the l a st pa r t o f a domestic desig n process an d are therefore often omi tte d fro m the in terior architects job description . H an n a St í n a a l mo st n ever han ds over a project at this st age, when f i tti n gs a re f ixed bu t the det ails are yet to be resolved. “I hardl y eve r h a nd over a project after f ittin gs have been complete d, I tr y to fo llow them throug h when ever possible u n til the decorati ve d et a ils which are an import an t part of my desig n proce ss a re f ina l ized. This is where character an d the sou l of the de sig n s h ine throug h”

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INSPIRATION – WHERE DOES IT COME FROM? “I have a photog raphic mem or y a nd s tore images in my m ind . So me of these are developed mo n t h s l ate r, m ayb e so m et h ing I h ave seen in a magazin e, book or at an exh i b it i on p op s i nto a new co ntext wh ere I can u tilize it. Everythin g is sto red i n t h e l i t t l e b a nk wit h in my m ind .”

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WHAT IDEAS DO YOU HAVE ABOUT YOUR OWN HOME? “I’m actu ally o rgan i z i ng my new h o me a s we s pea k a nd f in ally fou n d the space for a l o n g awa i te d wa l k in wa rd ro b e. I h ave to have colors an d pattern s arou n d m e so I u se a l ot o f wa l l pa per. Th en I t h ink of all of the fu rn itu re I’ve co l l ec te d ove r t h e pa s t yea rs , h ow it wil l f it together. Fin ally I won der w h at i te m I h ave wa nted fo r a l o ng t im e a nd how it f its in to the pictu re. T he i te m at t h e mo ment is a Pers ia n r ug. I do all of this before even co n si d e r i ng t h e f it t ings .”

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“home” in another world It has become increasingly popular in Iceland for people to create a home away from home. Before such were merely cottages in the country that were not usable the whole year round, but now these “cottages” are apartments and houses that one can escape to anytime during the year. Icelandic interior architect Rut Káradóttir has created another world for her family to retreat to.

by Halla Bára Gestsdóttir • photos by Gunnar Sverrisson


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T h e e n tra n ce is the f i rst space gue s ts see when en ter i n g a ho m e . T h e re fo re it shoul d b e i nv i t i n g, fri e ndl y a n d ex p ress what i s to b e expected. That´ s exactly c apt ure d i n th e ap a rtmen t w ith an o pe n space a n d a l ot of n at ural light.

RUT STUDIED INTERIOR DESIGN in Rome, Italy where she lived for some years. She has been working and living in Reykjavík for the past few years with her family and has a beautiful home there. It's modern in a way, with a Scandinavian twist. White colors, wood and connections to southern Europe from furniture and accessories. Her other home is in the northern part of Iceland, Akureyri, and it's completely different from that in the capital. One similarity is however that they are both very homely and well thought out in terms of aesthetics. The intent and overall feel when Rut was assembling the apartment in Akureyri, was that it should be different to her home in Reykjavík. When stepping through the front door, she wanted to create a homely feeling but in a different way. She succeeded with some help from her friend Auður Skúladóttir, who is a decorative painter and runs a small company in Iceland specifying in chalk paint. Rut says she got to know another side of herself as an interior designer when working on the apartment, as the style was so different from what she had mostly been doing. She wanted everything to be very relaxed and comfortable and to not think too much about design – almost creating a non-design space. Additionally, she wanted the furniture and accessories to be quite neutral within the warm and cozy environment where every wall is chalk painted. The color-palette is in earthy hues; greys and browns with accents of pink and violet. The wooden floors are painted in black. The kitchenette is steel with Carrara marble on top and a pink Smeg. Beyond this there was a lot that had to be done before moving in but in the end, the feeling of the space is relaxed yet considered, interesting, beautiful, modern and classic. The furniture is a mixture of antiques, classics and south European style, accompanied with a lot of textiles. Auður added her own handcrafted coat hangers, mirrors, a bed and smaller things like pillows. Having a home away from home, no matter how big or small, is all about creating an environment suited to you and your family. It should encompass who you are and where your heart is.

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Th e l i vi ng ro o m i s p a i nted i n l ig h t brow n to co nt ra s t t h e d a rk co l o rs o f t h e so fa a nd a rm c h a i r. Th e u se o f text i l es a nd wo o d i s p ro m i nent a nd t h e fu rni t u re wa s sel ec ted ba sed o n co m fo rt . Th e k i tc h en h a s a l a rge d i ni ng t a bl e t h at beco m es t h e s p aces m a s terp i ece. Th e p i nk S m eg t h en beco m es a j ewel su rro u nd ed by o l d - fa s h i o ned fu rni t u re – o ffset by t h e m o d ern s teel a nd m a rbl e k i tc h enet te.

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Th e m a s ter bed ro o m i s p a i nted w i t h g ray c h a l k p a i nt . U s i ng g rey co l o rs i n t h e no rt h ern h em i s p h ere so ftens t h e brig h t nes s t h at c a n at t i m es beco m e q u i te h a rs h . G rey i s a l so a s t ro ng bac kd ro p fo r ot h er co l o rs su c h a s w h i tes a nd brow ns . Th e bat h t u b i s l o c ated i n t h e m a s ter bed ro o m a s t h e bat h ro o m i t sel f i s very s m a l l a nd o nl y big eno ug h fo r a s h ower. H avi ng t h e bat h t u b i n a big ger s p ace m a kes i t m o re l i ke a scu l p t u re i n t h e ro o m , a l o ng w i t h a big c h a nd el i er a nd m i rro r ref l ec t i ng t h e l ig h t .

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Th e ga rage h a s a not h er p u rp o se t h a n befo re. It ’s a gu es t h o u se Ru t a nd Au ðu r d ec i d ed to h ave i n overa l l w h i te feel i ng , d i fferent fro m t h e ea rt h h u es i n t h e a p a rt m ent .

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4

KITCHENS I celan dic desig n

T he mo st co mmo n sp ace t h at p eo p l e seek o u t p ro fes s i o na l assi st an ce wi th re -arra ng i ng /d es ig ni ng i s p ro ba bl y t h e ki tc he n . I ce lan d i c i n teri o r a rc h i tec t s t yp i c a l l y d es ig n at least o n e a year, eac h t i m e fac i ng new c h a l l enges w i t h d i f fe re n t so lut i o n s. T h ere i s a l ot to keep i n m i nd w h en o rgan i zi n g a ki tche n a nd very benef i c i a l to h ave a n o b j ecti ve se t o f eye s t a ke a seco nd l o o k a nd o ffer i np u t toward s t he j o b at ha nd . S o m e t h i ngs a re m o re i m p o rt a nt t han ot he rs, such as i f t h e k i tc h en i s u sed a l ot o r not , use rs are mo re fo cused towa rd s co o k i ng o r ba k i ng , c a n we see o b j ects i n o pe n s h el ves o r s h o u l d everyt h i ng be h i d d en i n cupb oard s, i s i t o p en p l a n k i tc h en/l i vi ng o r i s t h e s p ace e n c lo se d . Not to m e n t i o n d ec i s i o ns rega rd i ng m ateri a l i t y, sty le an d ove rall app ea ra nce. W i t h t h i s a rt i c l e we wa nted to show a se lec t i o n of f i ve k i tc h ens d es ig ned by Icel a nd i c i n te r i o r arc hi tec t s f ro m recent yea rs .

by Halla Bรกra Gestsdรณttir


- D ES IG N H a ra l d u r Fri รฐgei rs so n www. st u d i o h. i s 104 HOME & DELICIOUS


kitchen

- D ES IG N G O FO R M Guð r ún Margré t Ó l afs d ót t i r og O d dgei r Þ ó rða rso n www. go fo r m . i s HOME & DELICIOUS

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- DES IG N T he lm a B . Fri รฐri k s d รณt t i r

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eldhús

- DES IG N Rut Ká ra d ót t i r w w w. ru t ka ra . i s HOME & DELICIOUS

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cook it

ALL ABOUT FOOD


risotto

definition: to give ones all to the art of cooking

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supervision & cooking by Halla Bรกra Gestsdรณttir โ€ข photos by Gunnar Sverrisson


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recipes

BASE FOR RISOTTO 100g butter 3 tbsp. olive oil 1 onion or red onion, finely chopped 250g Arborio-rice, risotto rice *100ml white wine, can be left out 1 liter chicken stock 150g parmesan cheese Salt and black pepper

Melt the butter and oil together in a saucepan on a low heat. Soften the onion for about 10 minutes. Stir in the rice allowing the onion-butter mixture to cover each piece of rice giving them a clear tone. *Here we add the white wine if you choose to use it. Mix well; bring to the boil, which will come quickly with wine. You need to have prepared chicken stock and to have it ready and hot in another saucepan. Scoop two large portions of stock onto the rice – it will intensely boil to start of with, mix well and lower the heat so that the boil becomes controlled and balanced. Pour over another scoop of stock when the liquid has almost evaporated and stir well. Continue until the stock has all been poured into the rice. This process will take about 18-20 minutes. By this stage the risotto should be soft, the grains separated, have a creamy consistency and float a little bit when served onto a plate. Definitely not stiff or dense. Taste the rice; they should be “al dente” like pasta, not too soft or hard. Stir in the Parmesan cheese and add salt and pepper to taste. Serve immediately. Risotto should not be left to stand for too long as it will become too dense and loose the desirable consistency which is very important in order to enjoy the dish to its full potential. *It varies between recipes if white wine or something similar (Vermouth) is used in risotto. I use white wine if I have an open bottle or if it’s a special occasion. It absolutely depends on the recipe.

Here we have a base recipe for risotto, which is delicious, and children especially enjoy. It’s very easy to use and change at will to add different flavors and decorate the risotto. Read and be inspired for new ideas.

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Pasta and pizz a’s a re d i shes tha t f i rs t co m e to m ind when t hi nki ng o f I ta l y. Ano ther dish that has a n equa l l y i nd es tructi bl e b ond to the cou ntr y i s R i s o tto . I t s eem s that r isotto has no t ga i ned the s a m e foothold her e i n Icel a nd a s the o ther popular dishes , w hi ch i s pro ba bl y d ue to the fact that it i s no t a s s i m pl e to co o k. However, b y fol l o w i ng a ba s e reci pe f o r r isotto you can go o n to crea te a l l ki nd s o f var iations of thi s wo nd erf ul m ea l . Yo u j us t need to give it 2 0 m i nutes o f yo ur l i f e, a s it is vital to sti r the ri ce co ns ta ntl y w hi l e it is softening. T hi s equa tes to the f eel i ng of giving your al l to the pro ces s ! R i s o tto tr aditionally sta nd s a l o ne a s a s i ngul a r cour se within a 3 - 4 co urs e I ta l i a n m ea l , b ut it can with o ut a d o ubt be s er ved a s a main with co m pl i m enta r y s i d es . T he dish can b e flavo red a nd s er ved i n m a ny differ ent ways. Here we have three reci pes for r isotto, whi ch a re grea t f o r begi nners . Lets star t w ith the ba s e reci pe i ts el f.

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risotto

WITH PARMESAN BAKED CAULIFLOWER & PROSCIUTTO

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recipes

RISOTTO WITH PARMESAN BAKED CAULIFLOWER AND PROSCIUTTO Base recipe for risotto 1 small cauliflower 3 tbsp. olive oil 3 tbsp. Parmesan cheese 8-10 slices of prosciutto

Chop the cauliflower into small pieces (small flowers). Insert it into a plastic bag; pour in oil and Parmesan cheese. Shake well so that the cauliflower is covered with oil and cheese. Pour into an oven safe dish and bake at 200° C (pre-heated oven) for 15-20 minutes or until soft and the cheese is golden. Fry the prosciutto on a pan until crisp (or bake in an oven), break or cut into small pieces. Follow the base recipe until the Parmesan has been mixed in. Decorate with the cauliflower and sprinkle the crisp prosciutto over top along with grated Parmesan.

RISOTTO WITH LEMON, BASIL AND MASCARPONE Base recipe of risotto 6 tbsp. chopped basil Juice from 2-3 lemons, to taste 8 tbsp. mascarpone cheese

Follow the base recipe until the Parmesan has been mixed in. At this time also add the basil, lemon juice and mascarpone gently stirring. Decorate with basil leaves and grated Parmesan. Serve immediately.

RISOTTO WITH SUNDRIED TOMATOES AND GULLOSTUR (ICELANDIC WHITE MOLD CHEESE) Base recipe for risotto 2 dl sundried tomatoes, finely chopped 1 gullostur or similar white mold cheese, remove white coating and cut into small cubes

Follow the base recipe until the Parmesan has been mixed in. At this time also add the tomatoes and gullostur very gently allowing the cheese to melt. Serve immediately with grated Parmesan.

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risotto

RISOTTO WITH LEMON, BASIL & MASCARPONE

116 HOME & DELICIOUS


risotto

RISOTTO WITH SUNDRIED TOMATOES & WHITE MOLD CHEESE

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SLOW - COOKED M Y FAVORITE MEAL

supervision & photos by Gunnar Sverrisson โ€ข special assistant Halla Bรกra Gestsdรณttir

This meal is in a category of its own, being without a doubt one of our alltime top three favorites. We continue to give you recipes for slow-cooked meals, and after some speculation we are pretty sure that this is in fact the recipe that got us started with this great style of cooking. We originally tasted this dish at a lunch restaurant, a Trattoria, in Milano while we were living there. We regularly made the journey out to this restaurant even though it was quite far away, as the chef made the most delicious food imaginable. Gunnar was given instructions on how to prepare and cook this meal from the chef and has followed them ever since. It is especially important to choose a nice, high grade cut of beef, preferably on the bone. Throughout the years Gunnar has tried quite a few different cuts, with cutlets proving to be the best. Grilled potato wedges are an excellent side, although not necessary, and we think that ice-cold white wine was made to accompany this sort of a meal. Enjoy!

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recipes

2 Beef cutlets 1,3 kg with bones in relation to the amount of vegetables 3 yellow capsicums 1 punnet of haricot beans 1 dl good quality extra virgin olive oil Fresh parsley Salt and black pepper

MEAT Pre-heat the oven to 150° C. Put the meat on to an oven tray or dish with a little bit of water and oil in the bottom and tin foil over top. Cook in the oven for 4 hours, turning the meat over after 2 hours. Be careful to monitor the amount of liquid in the bottom of the dish, as there should always be some. After the cooking time is up, remove the meat and let it stand for 10 minutes before tearing it up. The meat should be so soft that it falls off the bones. Cut it where needed so that pieces are bite sized. CAPSICUMS Cut the capsicums into approximately 1cm strips. Put them in a bowl or bag, dripping olive oil over top and rolling around so that they are thoroughly covered with oil. Put them into an oven dish and cook with the meat for about 40-60 minutes. The longer they cook, the sweeter and softer they will be. Be careful that they are not directly under the heat as this could make them too dark. BEANS Boil the beans in salted water until soft, which should take about 10-15 minutes. Place in a sieve and let them sit for a while before rinsing with cold water. PARSLEY OIL Put oil and parsley in a food processor or mixer and blend coarsely. Add salt and pepper to taste. SERVING Put the meat in a bowl. Then add the capsicums, beans and oil over top. Mix gently but enough so that the oil disperses into all ingredients. Find a nice plate or serving platter to place on to and add the grilled potato wedges on the side if using. Give yourself time to eat and enjoy!

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chocolate TWO COLORS OF

CHOCOLATE CAKES ARE ALWAYS SO GOOD BUT THESE TWO ARE SIMPLY EXQUISITE, DESPITE BEING VERY DIFFERENT. THE WHITE CAKE IS SILKY AND MELTS IN YOUR MOUTH, THE DARK CAKE SUPPLE AND CLASSIC.... WORDS DON’T DO THEM JUSTICE REALLY! BOTH ARE PERFECT FOR ANY SPECIAL OCCASION, NO MATTER HOW BIG OR SMALL THEY ARE ALWAYS A SURE HIT. recipes & baking Halla Bára Gestsdóttir • photos by Gunnar Sverrisson

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white

CHOCOLATE TRUFFLE CAKE


recipes

CHOCOLATE TRUFFLE CAKE

200 g oatmeal biscuits 100 g butter, melted 500 g white chocolate, Cadbury’s works great 1 vanilla bean, seeds scraped out 700 ml cream 5 sheets of gelatin ¼ cup of water, heated to the point of boiling Berries for decoration

Grind the biscuits in a food processor and then mix well with the butter. Cut baking paper to fit a 23 cm spring form cake tin. Press the biscuit base well into the baking paper lay tin and cool for 30 minutes. Melt the chocolate over boiling water. Scrape the seeds out from the vanilla bean and add to the cream. Whip cream until it holds its shape, being careful not to whip too much. Place the gelatin in cold water to soften for 5 minutes. Heat approx. ¼ cup of water to the point of boiling in a saucepan. Remove from heat, gently squeeze the cold water from the gelatin sheets and place one at a time into the hot water allowing each to dissolve. Pour the chocolate in a thin stream into the whipped cream and mix gently. Mix well. Next pour the gelatin mixture carefully into the chocolate cream stirring softly and mix well. Pour the mix over the biscuit base and let it stand in the fridge for at least 4 hours or overnight. This cake is perfect to make the evening before a party. Decorate before serving with berries or something else beautiful.

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recipes

CAKE MIXTURE 200 g flour 70 g cocoa powder (10 tbsp.) 3 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 6 eggs, at room temperature 1 1/2 dl milk 3 tbsp. cold coffee 2 tsp. vanilla essence 200 g soft butter 300 g sugar ICING 2 1/2 dl milk 2 1/2 dl cream 110 g sugar 6 egg yolks, at room temperature 45 g flour 1 tsp. vanilla essence 200 g baking chocolate GLAZE 2 dl cream 200 g baking chocolate

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Mix the dry ingredients together in a bowl (flour, cocoa powder, baking powder, baking soda and salt). In another bowl mix together eggs, milk, coffee and vanilla essence. In a third bowl cream sugar and butter. Mix the dry ingredients and egg mixture carefully in with the creamed butter and sugar. Grease two 22 cm cake tins with butter and sprinkle with flour. Divide the cake mixture evenly between the two. Bake at 180° C for 2530 minutes. Pay close attention so as to not bake them too much. Remove from tins and cool. Heat milk and cream to the point of boiling. Mix together sugar and egg yolks in a bowl. Add flour. Mix in 1/3 of the cream blend. Put the mixture into the pot with the rest of the milk and cream, mix and bring to the boil. Remove from heat and add vanilla essence and chocolate. Stir until the chocolate has melted. Cool and put in the refrigerator. Note that it takes time for the icing to cool and thicken so that it can be spread onto the cakes. Heat cream and chocolate together in a saucepan until the chocolate has melted. Cool so that the mixture becomes thicker and easier to spread over the cake. Horizontally cut the two cakes in half so that there are 4 thin cake layers. Spread 1/3 of the icing on to the bottom layer, repeating while you work your way up. It can be good to fasten the cake together with toothpicks or barbeque skewers all the way through the layers. Put the cake into the fridge for a little while to let the icing harden before spreading the glaze over top. Cool until served.


luxurious FOUR-LAYERED CHOCOLATE CAKE


bruschetta

WITH SPICED LANGOUSTINE


bruschetta

AS A SMALL DISH OR APPETIZER WITH SOME SWEET SIDES Here are some ideas for small bites that are the perfect party food. They are filling and we have some treats to top off with at the end. All recipes go really well together and look lovely displayed on a buffet table, no matter how many guests you are having over. Small bites have the ability to both completely sustain a function and just as easily take the place of an appetizer, leaving you longing for more.

supervision og cooking Halla Bรกra Gestsdรณttir โ€ข photos by Gunnar Sverrisson

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bruschetta

WITH CHICKPEA MASH

brusche

WITH BE

Bruschetta is an Italian rendition of grilled bread with toppings. It is great either as a small dish or an appetizer. Crostini is another very similar recipe however the difference between crostini and bruschetta lies in the type of bread used. Crostini is made from small slices of white bread but bruschetta is traditionally made from larger slices of bread, typically sourdough. Baguette can also be a great substitute and is available in most shops and bakeries.

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etta

ELL PEPPER AND TOMATO MASH

bruschetta

WITH SPINACH AND OLIVES

When bruschetta is prepared the bread is sliced and grilled on each side so as to make it crust. One side is then rubbed with garlic followed by a drizzle of fine grade olive oil. The bread is now ready to use. It can be tricky to estimate the amount of bread needed in relation to the toppings, but for the below one baguette should be about right. This is however dependent on how much of the topping you want on each slice.

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recipes

bruschetta

bruschetta

2 tbsp. olive oil

2 dl grilled peppers*

200-250gr langoustine, shell removed and finely chopped

1 dl sundried tomatoes

WITH SPICED LANGOUSTINE

WITH BELL PEPPER AND TOMATO MASH

1 fresh chili, seeds removed and finely chopped

1 tomato

2 cm fresh ginger, grated

½ fresh red chili

4 spring onions, finely sliced

1 tbsp. fresh herbs, basil, coriander or mint

2 tbsp. fresh coriander, chopped

50g toasted pine nuts or cashews

Juice and rind from one lime

1 piece of toast

Salt and pepper

2 tbsp. Greek yoghurt 1 tbsp. lemon juice

Gently fry the langoustine in oil until cooked to your taste. Let cool. Mix together all of the ingredients and the langoustine in the frying pan. Let the mixture stand for at least 30 minutes so that the flavor infuses. Taste and add salt and pepper if needed. Put the blend onto the slices of bread; decorate with fresh coriander, grated Parmesan and serve. *The langoustine can be left out or replaced with another seafood such as scallops, shrimp or crab.

bruschetta

WITH CHICKPEA MASH

1 can of chickpeas 1 clove of garlic 1 tsp. curry powder 4 tbsp. grated Parmesan 3-4 tbsp. olive oil 2 tbsp. fresh lemon juice Salt and pepper Parma ham, cut into small pieces

All of the ingredients (except for the Parma ham) is put into a food processor and mashed. You might need a bit more olive oil to make the mixture smoother. Add salt, pepper and curry to taste, as you may want a stronger flavor. It can be difficult to determine the amount of Parma ham needed as slices differ in size. Cut the Parma ham into small slices, this also improves the experience when biting into the bruschetta. Put one slice of the Parma ham on to each slice of bread, and then add the mixture on top. Grate Parmesan over the slices and serve. 132 HOME & DELICIOUS

1 tbsp. agave syrup 2 tbsp. olive oil Salt and pepper 1 ball of mozzarella, sliced or grated

Grind the toast and nuts in a food processor, put into a bowl. Grind together peppers, sundried tomatoes, tomato and chili and add to the previous mix. Add yoghurt, lemon juice, olive oil and syrup along with salt and pepper to taste. Spread a thick layer of the mixture onto bread and add mozzarella on top. Decorate with fresh herbs and serve. *The quickest option is to purchase previously roasted peppers but it’s possible to do this yourself. To do so put the bell peppers into a hot oven and grill them until the skin is black. Put them into a bowl and cover with plastic film so that they sweat and cool for a few minutes. Then remove the skin.

bruschetta

WITH SPINACH AND OLIVES

500gr spinach 2 tbsp. olive oil 1 clove of garlic, sliced 150gr black olives, sliced in half Fresh juice from half a lemon Salt and Pepper

Place the spinach in boiling salted water for a few seconds or until soft. Pour into a strainer and let it stand until the water is gone. Heat olive oil on a pan, start with the garlic to soften it, and then add the spinach, olives and lemon juice. Mix thoroughly and taste, adding salt and pepper if needed. Put the mixture on to the slices of bread, then grate fresh Parmesan over the top and serve.


marzipanmuffins

WITH WHITE CHOCOLATE

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hot and supple

IN A GLASS

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recipes

marzipanmuffins

WITH WHITE CHOCOLATE

100 g marzipan, diced 100 g icing sugar 3 egg whites 60 g flour 120 g butter, melted 100 g white chocolate, diced (pieces should not too small*)

Cool for 10 minutes and break into large pieces. Best to serve as soon as they are hard and to keep the rest in an airtight container.

Vanilla cream: 125 ml cream 2 tbsp. icing sugar Seeds from ½ vanilla bean

Pre-heat the oven to 200° C. Mix together marzipan and icing sugar. Gently mix in the egg whites, then flour and melted butter. Let the mixture stand in the fridge for about an hour. Grease a muffin tray with butter or oil; it can be fun to use a small size so that the muffins are bites. Pour the mixture into each slot, about ¾ full. Push a piece of white chocolate into each one. Bake for 10-15 minutes, depending on the size of the muffin tray used. Let them cool and sprinkle icing sugar over top. Whip the cream with icing sugar and vanilla seeds. Serve with the muffins. *One piece of chocolate for each muffin *Recipe makes about 10 large muffins or 20 small ones.

paper-thin honey cakes

Pre-heat the oven to 150° C. Mix together butter, flour, egg whites, sugar and honey until soft. Spread in a thin layer onto baking paper, sprinkle over chocolate and nuts and bake for 30-40 minutes or until the biscuits are golden. It’s very important to spread the mixture very thinly; this recipe is intended for 2 trays – as if too thick it will overflow beyond the baking paper.

WITH CHOCOLATE & NUTS

100 g melted butter 75 g flour 2 egg whites 160 g icing sugar 4 tbsp. honey 150 g chocolate, dark, milk or white coarsely chopped. 150 g almonds and nuts to your liking coarsely chopped

*Cakes influenced by Italian biscotti, great with any dessert, sweet wine or coffee.

hot and supple

IN A GLASS 560 ml cream 125 g raw sugar 350 g chocolate* 3 egg yolks, beaten ¼ tsp. dried chili flakes ½ tsp. cinnamon Pistachio nuts, coarsely chopped

Heat the cream and sugar in a saucepan on a low heat and let the sugar dissolve. Remove from heat and break the chocolate into the hot cream. Let melt and mix well adding the chili and cinnamon. Pour the egg yolks into the chocolate blend and mix well. Return to a low heat and stir continuously for 2-3 minutes until the mixture is thick and soft. Pour into small glasses or cups and cool for at least 3 hours or until the mixture is stiff. Serve with biscuits to dip into the pudding and sprinkle nuts over top. *70% chocolate recommended

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paper-thin honey cakes

136 HOME & DELICIOUS

WITH CHOCOLATE & NUTS


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HOME & DELICIOUS

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Old Fashioned Chocolate Cake WITH OREO’S & VANILLA BUTTERCREAM ICING

An ideal family cake for great Sundays and Happy Birthdays. Soft and yummy with a delicious frosting that makes Oreo-fans crazy!

170 g butter, at room temperature 380 g brown sugar 2 tsp. vanilla essence 3 eggs 240 g flour 1 tsp. baking powder 1 ½ tsp. baking soda 80 g dark cocoa powder 3 ½ dl cream 5 tbsp. mayonnaise 3 tsp. strong coffee Preparation time: 1 hour Baking time: 30 minutes

Pre-heat the oven to 180° C. Cream butter and brown sugar until the mixture is light and fluffy, then add vanilla essence. Add eggs, one at a time mixing well in between. Mix flour, baking paowder, baking soda and cocoa in a separate bowl before blending evenly with the previous mixture along with the cream. Mix well. Add mayonnaise and coffee mixing with a spatula until thoroughly combined. Divide into two 20 cm cake tins or 3 smaller. Bake for 30 minutes at 180°C. Be careful not to overcook as the cake should be soft and a little wet. Allow the cakes cool completely before cutting them in half horizontally and spreading the Oreo icing in between.

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OREO ICING 125 g butter at room temperature 250 g icing sugar 2 tsp. vanilla essence 2 tbsp. cream, or milk 8 Oreo biscuits, finely crushed

Mix the butter and icing sugar together thoroughly. Add the vanilla essence and cream mixing well. Add the crushed Oreo’s and mix again. Spread the icing in between all layers of cake. VANILLA BUTTERCREAM 250 g butter at room temperature 500 g icing sugar 4 tsp. vanilla essence 4 tbsp. cream

Mix the butter and icing sugar together thoroughly. Add vanilla essence and cream mixing well until light and well combined. Spread the icing on and around the cake and decorate to taste. It can for example be fun to decorate with little Oreo’s, large ones cut in half or left whole. Keep in the fridge until served.


supervision & baking Thelma Þorbergsdóttir • photo by Gunnar Sverrisson HOME & DELICIOUS

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by Gerรฐur Harรฐardรณttir

LOVE N ORD IC. B LO G SPOT.CO M With p l e th o ra o f b eautiful in terior/d esign /l ife sty l e b l ogs o ut th e re , p ickin g you r ab so l ute favo rite o n e ca n b e trick y. A stron g con te n de r fo r th e f irst p rize fo r me is Loven ord ic, t ap p e d o n th e co mp ute r key b oa rd fro m a home in UK, by Sa m a n th a D en i s d รณtti r, a n in te rio r d esig n er an d co-fo un de r o f Sto ry No rth, a we b - sh o p p acked wit h b eautiful o b jects, de sign e d by t alen ted d e sign e rs fro m a l l ove r th e wo rl d, in clu d in g Sa m's b e l ove d I ce l a n d.

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blog

W h at are your con nections to Ice land? M y m ot h er i s I cel a nd ic. My father is En g lish. Th e m a j o r i t y o f my fa m i ly is in Icelan d an d we try to go the re a s o ften a s we can . To me there is n o othe r p l ace li ke i t . I t i s t h e most b eau tiful, raw, en erg izin g a nd i ns pi rat i o na l pl ace on this p lan et an d I can n ot ge t e n o ugh of i t . W h e n d i d you st a r t b logging and why? I s t a r te d bl oggi ng i n Jan u ary 2 010 as a lab ou r of l ove . It was a way to co l l ect an d exp ress my in sp irati o n s. Love no rdi c i s my person al on lin e scrap b ook of b eau ti ful Sc a ndi navian d esig n an d then it g rew in to so me thi ng bigge r. Ha s b l og g i n g op en ed any doors to new and exci ti n g p ro j ects? M y b log h a s provi ded me with a win d ow for the o u ts i d e wo r l d to see in to my world , as an in terio r de s ig ner a nd web-s hop own er. I owe the huge succe ss o f Sto ry N or t h to my b log Loven ord ic. Its imme diate au d i e nce gave us a huge head st art. W h i c h are your favo rite b logs? Th e b l og t h at i ns pi red me to st art b log g in g was Emm a s de s ignbl ogg. I was just amazed by her bril l ia n t co n te n t a nd s t i l l a m an d how similar her t aste wa s to m i n e. Da i l y bl og visits for me in clu d e Stylizimo, Ko o l andk reat i v, Sol i d Frog , Life on Su n d ays, The Sato r i a l i s t a nd Weekd ay Carn ival. Te l l u s about Stor y North , wh at inspire d you to l au n c h i t? M y p r i m a r y fo cus w hen lau n chin g Story North wa s to se n d b eaut i ful pro du cts to our customers, p rod ucts that to l d a s to r y. I h ave n othin g in my shop that I do n’ t love a nd t h i s will always b e the case. In ad ditio n to m o s t l y Sc a ndi navian d esig n I was very keen to p ro mote I cel a ndi c d esig n sp ecif ically. This has wo rke d o u t rea l l y we l l a nd n ow we have p rod ucts f rom oth e r co r ne rs of t h e wo r l d too. Our customers in sp ire us da i ly. We get suc h b eau tiful emails an d p hotog ra p h s o f o u r produc t s i n t heir n ew home.

H ow d o yo u pi c k a n d c h o o se th e pro d u c ts fo r Sto ry No rth? T h e p ro ducts th at we h ave se l ecte d h ave b ee n a co mb in atio n o f p iece s th at we h ave use d in ou r hom e ove r th e yea rs a n d th in gs th at h ave b ee n o n o u r w i s h l ist fo r yea rs! We a l so ma ke a n e ffo rt to fo cu s on n ew a n d p e rh a p s l e sse r- k n own de sign e rs a n d m a kers ; a n d we rea l l y e n joy wo rk in g with th e m. We ju s t l ove se n din g o ur b eautiful p ro ducts o ut to o ur cus tom ers - we stil l ge t a b uzz eve ry time we wra p th e p i eces b eautiful l y a n d se n d th e m o n th e ir way to th e i r new h o me . I do n’t th in k th at wil l eve r ch a n ge ! D o yo u h ave a ny favo ri te I cela n d i c d es ig n s? Ma ny. I l ove th e Krummi B ird H a n ge r by I n gibj org H a n n a , th e F l owe rs Co l l ectio n by Þ ó ra B re ið f j örð, t he Fuzzy sto o l by S igurð ur H e lga so n , Wa l l th in g by Þora Fin n sdóttir a n d to o ma ny mo re to me n tio n . H a s blog g i n g c h a n ged yo u r li fe? B l oggin g h a s p rovide d me with a n oth e r way i n w hi c h to exp re ss myse l f. Yo u co ul d say th at it h a s c ha nged my l ife so much a s I ca n’t imagin e n ot b l ogging now a s it h a s b eco me a way o f l ife . P i n teres t, tu m blr, twi tter; d o yo u f i n d th at we h ave to o m u c h so c i a l m ed i a o pti o n s? Ye s! I t ca n b e ove rwh e l min g a n d so me time s a b i t re p e titive . I n st agra m is my n ew favo urite . I a m u s i ng i t l ike a p e rso n a l b e h in d th e sce n e s p icture - diar y, w hi c h is great b ecause eve ry th in g isn’t to o p e rfect, i t ’s just rea l . Wh at d o es i t t a ke to be a go o d blog ger? Pa ssio n , time , de dicatio n a n d imagin atio n . H a s blog g i n g a bo u t beau ti fu l o bjec ts a n d i n te r io rs m a d e yo u wa n t to beco m e a d es ig n er yo u rse l f ? I h ave a l ist o f th in gs th at I wo ul d l ike to do i n my l ife time . A mo n gst oth e r th in gs such a s b uil di ng a h o use , write a l ife sty l e/co o k b o o k , go to th e Ga l a pagos isl a n ds a n d to ra ise ch il dre n , is to ex p e rime n t w i t h p ro duct de sign .

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HELP PAVE T H E WAY FO R O U R N E XT ISS U E O F

FO R EV E RY D O N AT IO N O F 50€ O R M O R E YO U WI L L R ECE I VE A P R IN T ED B L AC K&W H IT E P HOTO GRA P H Y, O F YO U R C H O IC E, TA K EN BY P HOTO GRA P H ER G U N N A R SVER R ISSO N

Home & Delicious Vol. 4  

This is a private setup of the magazines as they were listed, without advertising.

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