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VOL 2. 2012


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 Þ o rgei rs d ót t i r E l s a Æva rs d ót t i r He lga G u ðný Th eo d o rs I n ga B rynd í s J ó ns d ót t i r Sand ra D í s S igu rða rd ót t i r 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 he lga @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 ED 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


CONTENTS

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

S m a l l t h i ng s Pr o d uc t w e l o ve Ki n g o f bl u e S hi mme r & s h i ne On e r ug = Co z y c o rner T he un e x pe c t e d put fo rw a rd DI Y - Upcyc l ed j a rs

S EE IT

F O R Y O U A N D Y O U R HO ME

Who i s… – I n gi b j ö r g Han n a B j ar na d ó t t i r The n e x t ge n e r ati o n – B i r t a Í sól fs d ó t t i r I n t e r v i e w – Hö gn i S t e f án Þ o r g ei rs s o n C reat i v e space s – B e r gþ ó r a G uð na d ó t t i r R e po r t – A d d so m e te x ti le t o yo u r l i fe Po st c ar d – Old o r new ? B lack & W h i t e

A no t h er h o m e – a c a bi n i n t h e c o u nt ry N a t u ra l w o nd er w i t h a vi ew – Þi ng vel l i r P ers o na l w o rl d – R eyk j a ví k

C OOK IT

ALL AB O UT FO O D

S l o w - c o o k ed p o rk bel l y P ro d u c t w e l o ve – L em o n p res s es B eyo nd su s t a i na bl e It ’s no t s c i enc e – B B Q B l u eberri es D i nner p a rt y i d ea Th o u g h t s o n… h a m bu rg ers M y k i t c h en – N a nna R ö g nva l d a rd ó t t i r B l o g – H o l l y B ec k er


do it

ID E AS FOR TH E H OM E


small things PATTER NS FROM MA L I / De sign co m pany Pro ud M a r y ow ned by H a r p e r Po e , s p ec i a l i zes i n t h e p ro d u c t i o n of texti le s in co l l a bo ratio n wi th ar t i san s f ro m all ove r t h e wo rl d . Fo r t h i s s p ec i f i c co l l ec t i o n, H a r p e r Po e co l l a borated wi th craftswo men fro m Ma l i in Af r ic a to pro d uce text i l es u s i ng t h e "ti e d ye m eth o d ", c ro c h et i ng a nd m o re. T h e collection is ma de up o f a var i e t y o f pi llows, b ags a nd sc a rfs – a l l h a nd d yed , very co l o u rfu l w i t h s t ri k i ng l y b old patte r n s. www. prou d m a r y.o rg

T WO O F A K IN D / Em m a SjĂśg re n g ra d u ated i n 2 011 as a n i nteri o r a rc h i tec t bu t p rac t i ses w i t h o u t d i sc ip linar y bo u nd a ri es a s s h e a l so wo rk s w i t h i n g ra p h i c a nd p ro d u c t d es ig n. In 2 010 s h e d es ig ned p o rcel a i n dinner p l ates na m ed "M em o r y " w i t h h a nd d raw n i m ages in bl ac k a nd w h i te. Th e co ncep t beh i nd t h e t a bl eware s p ro u ted fro m t h e d es i re to t ra ns fo rm s ketc h es in h er d i a ry o nto a n a l ternat i ve fo rm . W h en d es ig n ing t h e p l ates s h e wa s rem i nd ed o f t h e c h i l d h o o d game o f M em o ry, w h ere t h e goa l i s to f i nd a nd co l l ec t p airs . Th i s i d ea i s beau t i fu l l y a p p l i ed to t h e p l ates , w hich i nc i d ent a l l y co m e i n p a i rs a nd t h e co nsu m er c a n collect a few d i fferent t yp es w h i c h a l l tel l t h ei r ow n s tor y. www.e m m a sjog re n .co m

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LET'S DO SOMETHING TOGETHER.

w w w.soupde s i g n .net


TRAN SFORMATIONAL WA L L PA P E R / S ia n Zen g i s a n i nteres t i ng d es ig n f i rm t h at a m o ngs t ot h er t h i ngs s p ecializes in wallpap er a n d gifts w hi ch e n co mpass an ad ve n turo u s nat u re a s wel l a s a t i nt o f eccent ri c i t y. Th e wa l l p a p er M ag n e tic Woodland s gives the custo me r an o ppo r t un i t y to m a ke t h ei r s to ri es co m e to l i fe by u s i ng m ag net s o f a ni m a ls , h ou ses and more directl y o n t he wall. T he d e sign e r S ia n Ze n g wa s bo rn i n C hi n a bu t i s cu rrent l y res i d i ng i n Lo n d o n. Sh e h as bee n g ra n ted quite a few award s fo r he r co n t r i b ut i o n to d es ig n fo r exa m p l e t h e W i lli a m At k i n so n Awa rd a nd E l l e D ecoration You ng Ta l en t of th e Yea r Awa rd . w w w. si a n ze n g.co m

CO R K P IN BOA R D A N D A L A M P I N O N E! / B ra z i l i a n d es ig ners VinĂ­ciu s Lo p e s Le i t e a nd Ga b r i e la Ku n iyo s ki a re beh i nd St u d i o N o n ho a nd th is ver y c l ever l a m p. It serves t wo p ur p oses , to p rovi d e l ig h t a nd t h e serv ices of a p i n boa rd . As so o n a s yo u t u rn on th e l a m p, t h e m es s ages p i nned ap p ear. T h e boa rd /l a m p i s envi ro nm ent a lly f r iendly a s t h e co rk i s rec yc l ed a nd du e to th e fac t t h at t h e p ro d u c t c a n be p ackaged i n a s i m p l e a nd co s t- effec t i ve manner a s t h e cu s to m er a s sem bl es i t th emself. www. e st u d i o n i n ho .co m

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small things IN N OVAT IVE D ESIG N / S m o ke d etec to rs a re u su ally not h a i l ed fo r t h ei r beau t y o r d es ig n bu t t h ey are a neces s i t y. Fi n n i sh co m p a ny Ja lo H e lsi n k i d ec i ded to re- t h i nk t h i s s afet y m ea su re a nd a s ked Pao la Su ho ne n a nd H a r r i Ko sk i n e n to re- d es ig n t h e s m o ke d etector. Th e new d etec to rs a re ea s y to i ns t a l l a nd u se, ty p es Ku p u a nd Le n to recei ved a Re d D ot awa rd fo r des ig n i n 2 011 a s wel l a s recei vi ng a d es ig n awa rd fro m m aga z i ne Wa llpa p e r i n 2 01 2 . www. vo r u hu s.i s a nd www. ja lo he lsi n k i . co m

SIMPLICITY TAKES PRECEDENCE / Vasiliy Butenko, designer of the "Acorn" light is especially interested in utilizing rope as a material although he wanted to steer away from needing complex knotting techniques to bind it together. "The light is made by wrapping cotton rope around a bottle, as the shape of the bottle is perfectly suited for this kind of light." Says Butenko. When the required shape was accomplished he fastened the rope together and is left with enough room within for a light bulb. The outcome is this super beautiful light. www.vasiliybutenko.com

UNITING OL D AND NEW / La r k b ec k i s a recent co l l a bo rat i o n bet ween Rafe M u lla r key a nd La szlo B ec ke tt. T h e pro ject seeks to d e sign an d b ui ld fur n i t ure by bl end i ng toget h er o l d recog ni sed wo o d wo rk i ng tec h ni q u es and mo dern techn ol ogy. T he pi ece s are man ufac t u red i n l i m i ted q u a nt i t y fro m so l i d wo o d , eac h p i ece w i t h its ow n un ique p attern . Bec kett‘s patte r n s are a play o n p i xel ated c h erry bl o s so m i ns p i red by t h e wo rk o f d es ig ner George Nakashi m a whe re as Mul l a r key‘s d e s ig ns a re ba sed o n c l ea n cu t , m o d ern l i nes . Th e fu rni t u re was premiered at the Lo n d on D es ig n Fes tiva l i n Sep tem ber. www. la szlo b ec ke t t . co m & www. rafe m u lla r key.co m

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BEHIND THE ICELANDIC NAME by Elsa ร†varsdรณttir

I C EL AND I C D ES IG N E RS A R E E AG E R TO PUT T HEIR P ROD UCTS O N T H E IN T E R N AT IO N A L MA RK ET. N A MIN G T H EI R D ES IG N S IN E N G L IS H M AY S E EM TO MA K E T HEM MO RE AP P ROAC H A B L E . BU T E LS EW H E R E , SO ME CO MPA N IES A RE US I NG I C EL A N D IC E X PR ESS IO N S TO MA K E T HEIR P RO DUCTS MORE I NTE R EST IN G . IF YO U CO M E ACROSS A CO MPA N Y O R A BRAND W IT H A N IC E L A N D IC N A M E IT IS N OT N ECESSA RILY F ROM I CEL A N D. S EVE RA L A R E OW N ED BY ICEL A N DERS O R FOREI GNERS L IVIN G IN IC E L A N D ; OT HER CO MPA N IES DO N ' T H AV E ANY CO N N ECT IO N TO T H E CO UN T RY BUT T HEIR "COOL" NA M ES !

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products we love

AT L ASO N i s a N ew Yo rk ba sed co m p a ny s h a ri ng th e name o f i t 's Icel a nd i c ow ner, H l ynu r V. At l a so n. At l a so n h as been i nvo l ved i n d i verse p ro j ec t s i n t h e recent yea rs , inclu ding d es ig ns fo r IK E A . A m o ng t h e new p ro d u c t s i s to oth br u s h / s h aver h o l d er, V i k to r. It i s p ro d u ced by US co m pany Ko ntext u r, w h o s p ec i a l i zes i n m o d ern o bj ec t s fo r th e bat h ro o m . www. at la so n .co m

K R Í A j ewe l ry i s d es ig ned by J ó h a nna M et h ú s a l em s d ót t i r, an I ce lan d i c d es ig ner w h o h a s l i ved i n N ew Yo rk fo r m o re than t we n t y yea rs . Th e i d ea fo r m a k i ng j ewel ry o u t o f b o n e s, leat h er a nd ot h er nat u ra l m ateri a l s wa s bo rn i n I ce lan d whe n t h e d es ig ner c a m e ac ro s s a s kel eto n o f k rí a (arcti c te r n) o n a bl ac k l ava beac h . w w w. k r ia j ewe lr y.co m L EIFSD OT T IR o r "d aug h ter o f Lei fu r" i s a bra nd sold at A nt h ro p o l og i e s to res i n t h e US. Icel a nd ers h ave ret ained t h e o l d no rd i c s ys tem o f p at ro nym i c s . Th i s i s d one by a d d i ng so n o r d ót t i r to t h e p o s ses s i ve fo rm o f a fath er ’s , o r so m et i m es m ot h er's , f i rs t na m e. Th erefo re someone w h o k nows Icel a nd i c m ig h t t h i nk t h e d es ig ner b eh ind th is bra nd i s a n Icel a nd i c wo m a n w h o h a s a fat h er c alled Leifu r. In rea l i t y, t h e bra nd wa s c reated by Fi nni s h d esig ner J o h a nna U u ra s j a rvi a nd t h e na m e i s j u s t a t ri bute to old S c a nd i navi a n t ra d i t i o ns . www. le i fsd ot t i r.co m

H VER? i s a n It a l i a n d es ig n co m p a ny ba sed i n Rey kjav ík. I n Eng l i s h , t h e Icel a nd i c wo rd "hver" m ea ns "w h o " bu t also c a n be t ra ns l ated a s "geyser”. O n h i s webs i te, ow ner Fabio D el Perc i o s ays t h e co m p a ny's d es ig ns a re i ns p ired by Icel a nd a nd Icel a nd i c nat u re. Th e p ro d u c t s a re exclu s ively m a d e o u t o f nat u ra l m ateri a l s , so m e o f t h em a s u nu su al as Icel a nd i c h ay. www. hve r- d e sig n .co m

L Í T I L L mean s small o r l i t t l e i n Icel a nd i c . It i s a l so t h e n am e o f an A m e r i c an d es ig n co m p a ny t h at m a kes m o d ern te r rar i ums o ut o f b low n g l a s s . N ot o nl y i s t h e co m p a ny's n am e I ce lan d i c , own er Lau ren Co l em a n a l so u ses Icel a nd i c wo rd s to n am e he r pro d u c t s , fo r exa m p l e "l yk t " (scent ) a nd " túpa" ( tub e ) . w w w. l itil l .com

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BLUE – ELEGANT AND SOOTHING, BEAUTIFUL AND SOPHISTICATED. CLASSIC AS A KING RAISING HIS CHIN FOR EVERY HOME. by Elín Hrund Þorgeirsdóttir

1.

2.

3.

4.

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colors

5.

6.

8.

7.

1. TUBE CHAIR, Piet Hein. www.piethein.nl 2. THE ROYAL FAMILY, chair/table, Ellen Heilmann. www.ellenheilmann.com 3. ONE BEAM bench, Piet Hein. www.pietheim.nl 4. KNITTED BASKET, Ferm-living. www.ferm-living.dk 5. FAVN, sofa, Jaime Hayon fyrir Fritz Hansen. www.fritzhansen.com 6. KORENTO cup and tray, Ittala. www.ittala.com 7. NUVOLA 09, chair, Paola Navone. www.paolanavone.it 8. MARITIME, sofa, Benjamin Hubert. www.benjaminhubert.co.uk

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2.

9.

1.

SHIMMER & SHINE by Helga Guðný Theodors

N ow that fa l l is settl in g i n an d o ur d ays are ge tti n g s h o rter, we s h o u l d a l l f i nd a few th i ngs for the ho me a n d o ur clo se t that have a li tt l e s p a rk l e to t h em , to brig h ten u p ou r days. Beautiful co ppe r, shi n i n g go ld an d shim m eri ng s i l ver su rel y a d d s so m e g lamour a n d fun to o ur eve r yd ay li ve s, d o n' t yo u th i nk ?

7.

8.

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ideas

4.

5.

3.

6.

10 . 1. COOPER LI G HTS by To m D i xo n 2 . S ILV E R C H A IR fro m P i n te re st .co m 3 . G O L D B OW L f ro m Etco on Ets y 4. B RONZ U TE N S ILS fro m A n t hro p o log i e .co m 5. S ILV E R S H O ES from fa s h ion s wa ppa r ty.com 6. G O L D L E A F N OTE B O O KS by Eat Slee p Cu d d le ! 7. M A RO K KO EYES HA DOW by Ch r is tin a M a r i e o n Et sy 8. P IL LOWS by ( m e ) lo n g i n gs st u d i o o n Et sy 9. WA LL A RT by Mikel I ra s to r za o n ho u zz.co m 10. PA N TS fro m N a st y Ga l B log HOME & DELICIOUS

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ONE RUG = ONE COZY CORNER by Halla Bรกra Gestsdรณttir

B ig r ugs c a n do wo nd ers. They d elin eate a sp ace , create mo re i nti m ate a nd coz y a reas in op en sp aces an d they a re trul y a d eco rat i on. Two beautifu l rugs make a focus p o in t in creatin g two cozy cor ners .

RUG, At m o s ph e re , Li n i e De sign . www. li n i e d e sign .co m / TA B L E A N D CA N D L ESTIC K , H ay. w w w.h ay.d k / C H A I R, I KEA . www.i kea .is / PO U FE, PI LLOW A ND LA MP, I lva. ww w.i l va .i s 16 HOME & DELICIOUS


create a space

RUG , At m o s ph e re, L in ie D esig n , www.lin ied esig n.co m. C H A IR A N D P IL LOW , I K E A , www.ikea .co m STO O L , Il va , w w w. i lva .com BOWL , G eorg Jen sen , www.georg je n se n .dk . L A M P , Fritz H a n se n , www.fritzh a n se n .co m. PO U F E ,

H ab i t at , w w w. h a bi t at.co.u k

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THE

Unexpected

PUT FORWARD

OUR PRIVATE ENVIRONME NT S H OUL D B E H OME LY A ND D ESCRIBE THE PERSONS L I V I NG T H E R E . SO MA NY T H I NGS A R E INTERCONNECTING W HEN B E I NG P E RSONA L AT H OME A ND ONE OF THEM ARE HOW THINGS YOU LOV E A ND L I K E A R E D I S P L AYE D. styling Inga Bryndís Jónsdóttir • words Halla Bára Gestsdóttir • photos Gunnar Sverrisson

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decor

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Ma ny o f yo u have pro b ab ly so m e val u a bl e t h i ngs kep t i n cu p boa rd s yo u ’ve not even thought o f d i splay i n g. S o m e thi n g th at yo u were g i ven by so m eo ne m ea ni ng fu l to yo u o r yo u in h e r i te d . But how ab o ut tr y i n g so me t hi n g n ew a nd g i ve so m e o f t h ese t h i ngs a new l i fe? Yo u shoul d n ot b e i n g to o care ful whe n p u t t i ng o bj ec t s toget h er. Su rp ri se yo u rsel f a nd be quirky, show so m e q ui r ki n e ss; i t’s hom ey a nd h u m a ni ses a nd s h ow ot h ers t h at yo u ’re not too ser i o us ab o ut yo ur ho m e . St ati c envi ro nm ent i s not fu n at a l l . Th e h o m e i s a l i vel y fo rum a n d chan ge s co n ti n uo usly. Movi ng t h i ngs a ro u nd i s a big p a rt o f h o m e d eco rat i o n. Wa l l deco rat i o n i s co mi n g b ack li ke a l l t h ese beau t i fu l d i s h es we’ve seen a ro u nd . Th ey surp rise an d are so me t hi n g n ew to t ry o u t a nd m i x i nto yo u r d i s p l ays . W h en h a ng i ng o n a wa l l , t r y ar ran ge the m d i f fe re n tly. Bu y o ne i n a f l ea m a rket , p u t i t o n a s t ac k o f bo o k s a n d magazi n e s, fo r can d le s. Sa l a d fo r ks an d spo o n s whe re o n ce q u i te p o p u l a r to h a ng o n wa l l s i n k i tc h ens . B ri ng it back to li fe b ut i n a co m ple te ly n ew way. It ’s q u i rk y a nd h ave t h e x- fac to r t h at m a ke disp l ay i n g i n te re st i n g.

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diy UPCYCLED JARS

by Helga Guðný Theodors • photos Ingólfur Guðmundsson

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YOU WILL NEED THIS

U su a l l y I wo u l d o p t fo r brig h t co l o rs fo r t h e h o m e bu t d ec i d ed to to ne i t d ow n a l i t t l e fo r my j a rs a nd u sed f l at bl ac k a nd f l at w h i te w i t h a su bt l e sea g reen to go w i t h i t . Th e resu l t s were g reat a nd now I h ave a va ri et y o f j a rs i n a l l k i nd s o f s h a p es a nd s i zes t h at I c a n f i l l w i t h a l l k i nd s o f d i fferent t h i ngs . Th e l a bel s h ere a re i n Icel a nd i c s i nce I l i ke to be rem i nd ed o f h o m e.

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jars

St a rt by coveri ng t h e t h rea d ed , to p p a rt o f t h e jars w ith m a s k i ng t a p e. Th i s w i l l p revent a ny p a i nt fro m ch ip p ing o ff, a s yo u sc rew a nd u nsc rew t h e l i d , a nd end i ng u p in yo u r fo o d . N ext , yo u p ri m e yo u j a rs . St a rt at t h e bottom a nd wo rk yo u r way u p to t h e o p eni ng . H ere we used p a i nt p ri m er, bu t wo u l d reco m m end u s i ng a s p ray p r imer a s wel l , s i nce t h e p a i nt va ri et y c a n be a l i t t l e d i f f icu lt, es p ec i a l l y i f yo u s t a rt to p a i nt a seco nd l ayer w h ile wet, i t w i l l tend to brea k o ff a l i t t l e. A l l ow yo u r p ri m er to fu lly d ry. Ta kes a bo u t a n h o u r.

2

Lay d ow n so m e news p a p ers u nd er t h e j a rs a nd m ake su re t h at yo u a re ei t h er o u t s i d e o r i n a n wel l ve ntilated a rea . St a rt by s p rayi ng t h e j a r w i t h a l ig h t coat of p aint. Yo u d o n' t wa nt i t to be to o t h i c k , bec au se i t c a n r u n and wo n' t l o o k a s even i n t h e end . Wo rk i n a bac k a nd for th m ot i o n, s t a rt i ng a l i t t l e o u t s i d e o f t h e j a r, a nd ending at t h e o p p o s i te s i d e. Wo rk yo u r way fro m o ne s i d e , back and fo rt h , a l l t h e way d ow n a nd t h en m ove a ro u nd to th e nex t s i d e a nd d o t h e s a m e. Yo u o nl y need to a l l ow t he p aint to set a few m i nu tes bet ween coat s a nd we reco m mend at l ea s t 3 -4 coat s to fu l l y cover t h e j a r. Let d ry fo r 24 h ou rs .

3

N ow t h at yo u r j a rs a re a l l d ry t h ey a re rea d y to be sealed. H ere we u sed f l at s p ray p a i nt fo r t h e j a rs a nd a f lat sealer a s wel l , bu t o f co u rse yo u c a n u se ei t h er s at i n or g los s . It i s go o d d o 2-3 coat s o f t h e sea l er so t h e p a i nt w ill not c h i p a nd w i l l w i t h h o l d wa s h i ng bet ter. W h en yo ur jars are a l l sea l ed a nd d ry, rem ove t h e m a s k i ng t a p e. N ote: You can a l so keep t h e m a s k i ng t a p e u nt i l t h e f i na l s tep, s ince you w i l l need to sea l t h e j a rs aga i n after a p p l yi ng t h e label, bu t o nl y t h e l a bel a rea w i l l need coveri ng . HOME & DELICIOUS

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jars

4

N ow we a re rea d y to p ri nt o u t o u r l a bel s . I u sed Waters l i d e Ink j et D ec a l Pa p er fro m Pa p i l l o, w h i ch you c a n bu y o n A m a zo n o r eBay. Yo u c a n d ow nl oa d t h e blank l a bel s u sed i n t h i s D IY - HERE - a nd a d d yo u r ow n tex t. Rem em ber t h at after yo u r p ri nt o u t yo u r l a bel s you need to sea l t h em w i t h a co u p l e o f coat s o f t h e sea l e r you u sed o n t h e j a rs . Th i s w i l l p revent t h e i nk fro m r u nning . Let yo u r l a bel s co m p l etel y d ry befo re cu t t i ng t h em ou t. A d d so m e wa rm water to a c l ea n bow l a nd l et you r label s i t i n i t fo r a bo u t 6 0 seco nd s (o r a s l o ng a s yo u r label i ns t ru c t i o ns s ay) .

5

W h en yo u r l a bel i s rea d y i t w i l l p eel s l ig h t l y a nd you s h o u l d be a bl e to rem ove i t fro m t h e bac k i ng ea s ily. Place t h e l a bel o n t h e s m o ot h s i d e o f t h e j a r, u se a p i ece of p a p er towel to p res s i t d ow n, a nd s m o ot h i t o u t by lig h tly d rag g i ng yo u r f i nger fro m t h e m i d d l e o u t towa rds th e edge o f t h e l a bel . M a ke su re to rem ove a ny a i r b u bbles . Th ere i s a l ot o f g l u e t h at l o o sens w h en yo u p u t th e l a bel i n water, so I c h a nged i t o u t after eac h a p plication, c l ea ni ng t h e bow l a s wel l . Let t h e l a bel d ry fo r at leas t 3 0 m i nu tes .

6

W h en a l l yo u r l a bel s h ave been a p p l i ed , a nd a re dr y, a p p l y 1-2 l ig h t coat s o f sea l er over t h e l a bel a rea. Let i t d ry co m p l etel y. N ow yo u c a n f i l l t h em w i t h a l l you r i ng red i ent s a nd a rra nge t h em i n yo u r cu p boa rd or on yo u r k i tc h en t a bl e. I set a few, o f t h e o nes t h at didn' t get a l a bel , a s i d e, fo r f l owers , s m a l l d ri nk t u m bl ers , or as co nt a i ners a ro u nd t h e o ff i ce. Th ey a l so m a kes a beau tifu l h o s tes s g i ft w i t h so m e p ret t y f l owers fro m t h e backyard. J u s t l et yo u r i m ag i nat i o n ru n w i l d .

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Enjoy.


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see it

FOR YOU AND YOUR H OM E


WHO IS...

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INGIBJÖ RG HANNA BJARNAD ÓT T IR g radu ated as a g raphic desig n er from Th e Icela nd ic Aca d emy for the Arts bu t cu rren tly works as a produ c t d es igner a nd r uns h e r own desig n company. "Switchin g disciplin es into pro d uc t d es ign h a ppen ed very u n con sciou sly. I st arted practisin g pro du ct d es ign o ut o f pa s s ion . I have always had an in n ate desire to create. It ’s ext rem el y rewa rd ing to get you r ideas in to produ ction an d can there fore b e ver y f r us t rat ing w hen ideas are n ot allowed ven tilation . I gu ess you co ul d s ay t h at in general I‘m tryin g to organ ise the chaos su rrou n ding me ", s ays Ingib jörg H a nna who began ex perimen tin g with produ ct desig n i n 2 005 wh en s h e a nd frien d Dagný Kr istjánsdóttir desig n ed an d produ ce d m il k gl a s ses na m ed My Famil y . Later when coat han gers Kr ummi were int ro d uced to t h e market in 20 0 8 Ingibjörg fou n ded her desig n compa ny IHANNA H O ME. " T h e su ccess of the company feels like a fairy-t ale as my pro d uc t s a re now b ein g sold in desig n bou tiqu es in 13 differen t cou ntr i e s in 3 co nt inent s . I h ave been really lu cky to have received a lot of atte n ti on fro m t h e pres s in fo reig n magazin es an d have had the chan ce to t ake pa r t in m a ny oversea s ex hibition s." In Septem b er Ingib jörg took part in the Maison&Obje t ex hibition in Pa r i s a nd wo r ked h a rd o n the preparation for the show. S he ex hibited her ol de r d es igns a s wel l a s new on es su ch as the won derfu l sn ail hooks, tea towe l s a nd pil l ows wit h graphic prin ts by Ingibjörg that she describes as an ode to t h e wo r n o ut . „I‘m l ookin g in to how objects, ju st as people become ol d a n d wo r n o ut wit h t ime an d focu sin g on the fact that they are still beau ti fu l . "Ad d it io na l l y, s h e exhibited her Frame It shelves which are thoug ht o f a s t h ree d imens io nal frames for you r favou rite thin gs an d a n ew lin e of wo o d en cups , c a nd l e holders an d a kitchen towel st an d." To t ake everyday o b jec t s a nd at tem pt to g ive them a n ew twist really in spires me. Especi a l l y o b jec t s t h at a re very fu n ction al bu t u n excitin g an d even borderlin e c l i ch é suc h a s a kitc h en towel st an d or a coat han ger. It‘s really fu n to see h ow a new vers io n o f o b jects like these can resu rrect their fu n ction an d ma ke th e h ea r t b eat t h at l it t l e bit faster." by Elín Hrund Þorgeirsdóttir • photos Gunnar Sverrisson

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My playlist 1. Cold Wa r Ba by, Pé tur B e n 2 . Trage dy Fracture s, Russe l l . M. H a rmo n 3 . Black stee l , Trick y

What are your reading? Allt me ð ko ssi ve k ur ( Everythin g with a k iss awa ke n s) by G uð rú n Eva Mín e rvudóttir

34 HOME & DELICIOUS


www.ihanna.net My links

www.toildrop.com www.anthologymag.com www.simpleblueprint.typepad.com

Wh o se t al e n t do you wish you h a d ? I wo uld love to have my u n cle’s t alen t to kn ow almost everyt h i ng a b ou t a ny t h ing. I wis h I h a d a brain like g lu e as he does. What object have you ke pt s i n ce yo u we re a c h ild ? I rea l l y c a re fo r my possession s so I have a lot of thin gs sin ce I was a ch i l d. Act ua l l y, I‘ m a bi t o f a h oa rd er. M y mo s t preciou s object is a tiny rin g that my au n t had; I wa s g i ve n i t w h e n I wa s ve r y yo ung. W h at is th e b es t gift you have give n some body? The g ift of life to a bi rd w hen I wa s a l i t t l e gir l . I s aved it unh a r med from cat’s jaws an d as soon as it got its bearin gs back i t f lew away r ig h t o ut o f my h a nd s . It wa s a beau tifu l an d u n forgett able momen t for a child. Whe re i s yo ur favo u r i te place in th e world ? M y favou rite place is a recen tly fou n d secret spot in wa l k i n g di st a nce f rom my h o m e. It ’s ver y b eaut iful an d peacefu l - I love to lie down on the g rass the re to daydrea m . W h at do you a lways ca rry with you, whe reve r you go? A sketchbook an d pen . If yo u co u ld t i m e t rave l , wh ich p eriod would you visit? I wou ld visit the Charleston period as I‘ve a l ways l oved t h e fa s h i on a nd at mo s ph ere fro m t h at time.

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by Sandra Dís Sigurðardóttir • photo Gunnar Sverrisson


Not AFRAID to TRY something NEW IT‘S A GR EAT O PPO RT U NITY FOR A YOU NG FASHION D ESIGNE R TO WI N A CO MPETITIO N W HERE T HE REWARD IS A JOB AS A D ESIGNE R FOR AN ESTAB LISH ED CO M PANY. BIRTA ÍSÓLFSD ÓT T IR WON A COMPE T IT I ON TH AT NOW H AS HER D ESIGNING OU T D OOR CLOT HING FOR 66 ° NORT H. W h at wa s it like b eginning working at 66° North? D id you fee l pre ssure as th e winner of a com p et ition? Not at all, everybody here has been espec i a l l y nice a nd h el pful teac h in g me all there is to kn ow abou t desig n in g ou tdo or c l ot h ing. It ‘s a ver y precise t ask. There are many ru les to adhere to so th at th e c l ot h ing s t a nd s up to t he hig h deman ds of ou tdoor en thu siasts. Following th e co mpet it io n I wa s gra nted an in tern ship with the company bu t I was hire d a s a ful l t im e d es igner wh en that came to an en d. It‘s a won derfu l opportu n i ty a s we a re a ver y s ma l l desig n team, with on ly 4 of u s. What we re you workin g on b efore you took pa rt in the compe tition? I g radu ated in 2010 as a fash i on d es igner fro m t h e Icel an dic Academy of the Arts. Followin g g radu ation I we n t to N ew Yo r k a nd wo r ked there for a year as an au -pair. As soon as I arrive d b ac k h o m e in Icel a nd I e n tered the competition an d after win n in g began wo r king at 66° N o r t h . Had you conte mpl ate d wor king as an outdoor cl ot hin g d esigner? I wa s go ing to go in an en tirely differen t direction ! Bu t this ha s b een excel l ent , I h ave l earn ed so many in terestin g an d in formative thin gs th at I wo ul d h ave ot h er wise n ever thoug ht abou t. Whe n did you decide that yo u wa nted to b e a fa s h ion de signe r? I gu ess the in terest st arted when I wa s yo ung a nd co ns t a nt l y desig n in g n ew ou tf its for my paper dolls. Then whe n I wa s at co l l ege I b ega n desig n in g hoodies for my frien ds an d sellin g the m. W h ere d o you get m ost of your inspiration from? My favou rite desig n er i s B er nh a rd Wil l h el m . He tru ly in spires me as there is so mu ch art that su rrou n ds h is d es ign. I a l so l ove to look throug h blogs an d photos on www.tu mblr.com a nd f l ic k t h ro ugh m aga z in es like Eu rowoman an d Cover. My time in New Yor k a l so gave me a great d eal of in spiration throug h seein g su ch a diverse c rosssec t io n o f d es ign a nd people. I gu ess I can than k my time there for pu sh i n g m e into t a king pa r t in the competition . I decided there an d then to seize ever y o ppo r t unit y a nd to n ot be afraid to try somethin g n ew. What are yo ur p la ns for th e future? I aim to fu rther my edu cation . I wou ld also love to stu dy s a l es a nd m a r ket ing a s that cou ld really help with ru n n in g my own cloth i n g s to re so med ay wh ere I envision that I cou ld sell my own collection s as we l l a s c l ot h ing fro m yo ung, a spirin g desig n ers. H owever, the u ltimate dream wou l d b e to b eco m e t h e l ea d desig n er for a large fashion hou se.


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by Halla Bára Gestsdóttir • photos Gunnar Sverrisson

Two associates welcome our journalist at the Kópavogur workshop for Arctic Plank, Högni Stefán Þorgeirsson and Snorri Þórðarson Reykdal. Arctic Plank is one of the only companies in the world re-using old wooden pallets for flooring material and furniture.

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WI T H A B IG CUP OF PITCH B LAC K CO F F EE I am seated within t able tops, g ian t doors an d sofa s i n p ro d u c t i on – a l l ma d e fro m pa l l et s . Högni Ste fán sits down with me to t alk abou t Arctic P lan k. W h en a s ke d h e revea l s t h at h e h a s a l ways been fascin ated by old wood. From 1995-20 0 0 h e l i ve d i n D en m a r k r u nni n g h is own s m a l l f l o o r ing company. "The spark that ig n ited Arctic Pl ank occu r re d du ri n g a j ob I wa s wo r king o n in Denma r k. It involved rippin g u p old f loorin g from bu ildin gs surro u nd i ng Is te dga d e in Co penh agen a nd layin g n ew on es. I fou n d it impossible to throw away t he o l d b oa rd s t h at we were removing. Arou n d the same time many bu ildin gs in Copen hage n we re i n st a l l i ng ce nt ra l h eat ing s ys tem s wh ere t hey had to drill holes for pipework throug h f loor boa rds co n se q u e nt l y r u i n ing t h e inner m o s t b oa rds in each apartmen t. They were then layin g n ew boa rds i n the i r p l ace t h at s t uc k o ut l ike a so re t h umb when position ed n ex t to the old on es. I had an i dea to u se t h e ol d b oa rd s fro m my ot h er project to replace the broken on es from cen tral h eati n g

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i n st a l m e nt s a nd i t wo r ked . M y f r iend h a d a demolition company an d we wou n d u p rippin g o u t 40 0 0 m2 o f f l oor boa rd s by t h e end o f it . I to o k 4 0 0 m2 with me when I moved back to Icelan d in 20 0 0 an d we sol d t h e res t ." F I RST IN T H E WO R LD / HĂśgni s ays t h at it came down to the short age of old wooden f loor boa rds i n I cel an d t h at l e d h im to use pa l l et s . T h is was a material of abu n dan ce that n o-on e seeme d to ca re for. " Wh e n I s t a r ted us ing pa l l et s I ex ten sively goog le searched the idea bu t fou n d n o- on e to b e t hink i ng of u s i n g t h em fo r t h e s a m e purpose I was. A professor in North-Carolin a had w r i tte n a rep o rt on t h e woo d used in pa l l et s a nd researched if they cou ld be u sed for f loorin g bu t oth e r th a n that I see m e d to be t h e f irs t perso n to b eg in doin g this seriou sly. It may sou n d self-rig hteou s bu t i t‘s jus t t h e way i t wa s ."

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T h e wh ee l s s t a r ted t ur ning wh en Högni a ssisted own ers of Kex Hoste l in Reykjavík with th e f l o o ri ng i n t h e b u il d ing. " T h ey a re o l d sc h ool mates of min e. They said the plan was to rem ove f l o o ri ng f rom a n ab a nd o ned s ki-c h a l et a nd to re-u se it in the rest au ran t area of the hostel. I sugge s te d u s i ng pa l l et s ins tea d . Af ter d iscu ssin g the proposition with Hál fdán Pe de rse n w h o wa s i n cha rge of t h e p ro jec t we went fo r it . Since then it‘s kin d of sn owballed. "In order to obt ai n en o ug h m ate r i a l H ögni co nt ac ted s h ipping compan ies an d large importers. "We don‘t t ake th e w h o le p a l l e t s a s th ey a re re-used . We jus t t ake the on es that are wet or damaged in some way a n d c a n n ot b e re - u se d. We t a ke t h ese a pa r t a n d re-work the wood. We also n eed to dry the wood to reach t h e cor rec t m o is t nes s . T h is is t h e b est way to su ccessfu lly re-work it. The process is qu i te a n o rdea l a nd t h e col l ec t io n o f wo o d is a ver y large an d u n derrated part of the job."

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BOI LE D IN IC E L A N DIC H OT SPR INGS / T h ere is plen ty on the calen dar for Högni an d his part n e rs . " We a re d oi ng q u i te a few exper iment s a nd wan t to try desig n in g fu rn itu re from a variety o f mater i a l s su c h a s co nc rete, iro n, a l uminium an d more. The most en joyable part of all of this i s develop i ng som e t h ing new. I wa s a l so recen tly con t acted by an architectu re f irm in Americ a w ho wou l d l i ke to wo r k in co l l a b o rat io n." Högni tells u s that he didn‘t st art workin g on fu rn i tu re f ro m t h e p a l l e t s u nt il Snorri c a me o n b oa rd. "Then I st arted seriou sly thin kin g abou t fu rn it u re p o ssi bi l i t i e s . I‘ m a c a r penter a nd h e is a furn itu re carpen ter – so we ju st thin k in solu tion s. We f i n d ways to d o wh at we wa nt to d o wit h t he material we wan t to work with. I made a lig ht for a rest au ra nt i n Rey kjavík a nd wa s to l d t h at I cou ldn‘t ben d the wood the way I wan ted. Bu t I di d – I b o i led i t i n wate r fro m a n Icel a nd ic h ot s prin g an d cou ld then ben d it. "

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by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


C R E AT I V E S PA C E S How does an artist’s environment influence his/her work? Do artists put much emphasis on their work environment? Does the visual impact of a workspace directly affect creativity or is the environment a nonfactor when it comes to creating good art?

Bergþóra Guðnadóttir

FASHION DESIGNER AND OWNER OF FARMERS MARKET


Q&A

What affect doe s your studio and/or wor k e nvironme nt have on your creativity? I am convin ced that work environ men ts have a ve r y promin en t in f lu en ce. I have worked as a design e r for 13 years an d du rin g that time in some very u n appealin g environ men ts as well as beau tiful space s so I can compare. At the momen t I‘m settin g up my n ew stu dio in the same bu ildin g as my shop w h i ch i s tru ly a dream come tru e.


D o you see k o u t a s p ecif ic typ e of work envi ron m e n t? I li ke to s t a r t of f by m a king t h e s pace a s raw a n d m i ni m a l a s p os s ib l e d ue to my h a b it o f b ei n g ve r y q u i c k to f il l s paces wit h a l l kinds of o b ject s I a m d rawn to. I a l so f ind t h at b eautifu l l igh t i ng i s e s se nt i a l a nd I es pec ia l l y enjoy mix in g toget h e r d i f fe re nt t y pes o f l igh t s f ro m d if ferin g design s t y l e s . Wh at co u l d yo u n ot com p rom ise on wh en it co mes to t he l o o k a nd feel of a work space? O ld o b j ec t s t h at tel l a s to r y. I l ove a r ra ngin g all

kin ds of thin gs that I own or f in d which h ave a n in terestin g shape, colou r or tex tu re that a ppea l to me in some kin d of an order. It‘s kin d of a n obsession really, to arran ge objects or ju n k i n a way that it becomes beau tifu l as a whol e . D oe s good studio/ wor kspace de sign revo lve around be ing abl e to bl ock out day- to- d ay routine s and he nce e nabl e a l ibe rate d t ho ug ht proce ss? Yes, It‘s vit al to be able to focu s on the t a sk at han d an d n ot be disru pted du rin g that ti me .

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I s t h ere so me t h i n g th at you f ind to h ave an es pec i al l y p o s i t i ve inf luence on you wh ile you wo r k an d at t h e s a m e tim e is th ere som et hing th at yo u f i n d di s t racting? Peo p le . Inte re s t i ng a nd c reat ive peo pl e h ave an extreme l y p os i t i ve inf l uence o n m e a nd I am very luc k y to b e su r rou nd ed by a great d ea l o f these wo n de r fu l p eop l e . However so me h ave a negative an d di s r u p t i ng i nf l uence wh ic h c a n b e ver y di sco u rag i ng a nd h a s a b a d effec t o n t h e overall f l ow o f c reat i v i t y wh ic h I t h r ive o n at wo r k. Ca n yo u as a fas hion d esigner op erate d uring n o r ma l 9 to 5 wo rk ing h ours in term s of gen erat i n g i deas a nd b eing insp ired ? Yes, I fu nc t i on ve r y wel l b et ween 9 a nd 5 bu t this ti m e i s u su a l l y a s s igned to reso l v ing id ea s that p o p up at a ny g i ve n t ime d ay o r nigh t . It may come as a su r p r i se to som e t h at t h e jo b o f a d esig n er i s far f rom onl y b eing id ea generat io n, d rawin g an d creat i ng . M a ny d ays a re d evoted to m eetin gs, p h o n e c a l l s , e m a i l s , b ureauc rac y a nd a l l sorts of fu ssi ng a bou t . 48 HOME & DELICIOUS


creative spaces

Whe re do you ge ne ral l y ge t ideas? Everywhere, bu t on e thin g that I wou ldn‘t mi ss for the world is travellin g arou n d the cou n try see k i n g n ou rishmen t for the min d. Followin g campi n g tr i ps with the family my creativity t akes off an d I a m f illed with an in describable en erg y. I am al so ve r y in spired by a good mu sic con cert. Can the outcome of each project vary de pe n din g on whe re it was create d? Yes, situ ation s an d the environ men t def in i te l y in f lu en ce whatever is bein g created. My wor k a l so seems to be affected by the weather. Whe re and unde r what circumst ance s have yo u create d your be st work? S ome of my best ideas have been born in tig h t airplan e seats, freezin g in my sleepin g bag i n a ten t somewhere in the midst of the Icela n di c n atu re as well as at g reat con certs.

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1

by Elsa Ævarsdóttir

2

3

ICELANDIC WOOL Making textiles out of sheep wool has deep roots in Icelandic culture. Traditionally, the Icelandic textile industry focuses almost exclusively on wool. For some years most manufactu rers have f ixated on the tourist market . But new products that have been put on the market in the most recent years show a different approach. A case in point are the cushions Notknot, an award winning design by product designer Ragnheiður Ösp Sigurðardóttir at Umeni. Another example is the Ut anum home collection by textile designer Eva Vilhelmsdóttir. Additionally, the creative brand Vík Prjónsdóttir has contributed innovative ideas to elevate the woolen industry. 1. Notknot pillow, Umemi 2. Sealpealt blanket, Vík Prjónsdóttir 3. Skaft afellsrós pillow, Ut anum 50 HOME & DELICIOUS

Few thin gs shape ou r su rrou n din gs more effectively than tex tiles. This applies to cl oth i n g as well as to ou r homes. Tex tile traditions a re import an t in the history of art an d design . I n Icelan d, weavin g , kn ittin g an d embroidery a re essen tial parts of the cu ltu ral herit age. De spi te that, tex tiles gen erally do n ot play a promi n e n t role in modern Icelan dic homes. Local tex tile tradition s in f lu en ce the home cu ltu re in the cou n try from which they o r ig i n ate . In S can din avia the produ ction of tex tiles i s a n import an t trade. Accordin g ly tex tile pro du cts often characterize the look of the n ordic h ome ; pattern s from Marimekko are widespread i n Fin lan d, many Swedes fan cy colorfu l fabr i cs from Sven skt Ten n an d Dan ish fu rn itu re is common l y u pholstered with fabrics from Kvadrat. The Icelan dic tex tile in du stry is in evit ab l e l i n ke d to sheep wool. In the seven ties an d eig h ti e s du rin g the golden era of the in du stry, car pe ts, cu rt ain fabrics an d covers made of shee p wool were qu ite common in Icelan dic ho me s. Gradu ally, in the same way as clothin g , l oca l produ cts gave way to imported goods. Nordic desig n is popu lar in Icelan d. The


design

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m o st com m on tex t il es in Icel a nd ic h o m es are t yp i c a l l y Sc a nd i nav ia n s t y l e, wit h pro d uc t s f ro m Ikea l ea d i ng t h e way. Yet Icel a nd ic h omes a re su r p r i s i ng l y s pa re o f text il es . Th ey m ostly co n si s t of s i m p l e ro l l ing b l ind s , a few cus hion s, o cca s i ona l r ugs a n d t a b l e c l ot h s s to red away in c a b i n e t s to u se onl y o n ver y s pec ia l o cc a s ion s. A l ack of sof t m ater ia l s b r ings b a d aco us t ics in to m a ny Ice l a nd i c h o uses . A s im pl e so l ut ion for i m p rove m e nt i s a dd ing cur t a ins , r ugs , cus hion s a n d b l a nke t s to t h e enviro nm ent . Ta s teful fab ri c s a re a l so a n ea s y way to ja zz up t h e l o o k of t h e h om e . Af ter a ve r y m i ni ma l is t ic era d ur ing t h e l a st t wo dec a d e s , Ice l and ic h o me s t y l e is get t ing so f ter. In l i ne wi t h t h e l ates t t rend s , peo ple are a l so ge t t i ng m ore ins pired by t h e pa s t . M ixin g di f fere nt s t y l e s a n d s h a pes h a s b eco m e very p o p u l a r. V i nt age th ings a re muc h a pprec iated a n d em b roi d e r y a nd knit t ing a re b ac k in fashion . Ri si n g i nte re s t i n text il es a nd it ’s rel ated t ra di ti ons wi l l u ndo ub ted l y im prove t h e h ome cul t ure i n t h e cou n t r y. And not o nl y d o es that a p p l y to Ice l a nd i c h o mes , b ut to t h e ma ny hotels a n d gu e s t h ou se s t h at a re mea nt fo r to ur ists.

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TABLE LINEN Interest in food and food culture is big in Iceland now. This also brings focus to t able settings and proper products. Most Icelanders are practical and therefore napkins and t able cloths made of paper are the most popular. Few people bother to wash and iron t able cloths and napkins made of linen. On the other hand, these can add much culture to the t able. 1. etzy.com 2. etzy.com 3. munir.is 4. mirabeau.de HOME & DELICIOUS

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3 FLUTTERING CURTAINS Choosing curt ains has been simple in Iceland in the most recent years: blinds in different forms. Vertical, horizont al, rolling and screen blinds have been the alpha and omega when it comes to covering Icelandic windows. Color choices are as simple: white, beige and different shades of grey. Neither f luttering drapes nor bright colors have been fashionable. Signs are that times are changing, as fresher and more diverse winds are blowing in the world of home fashion. 1. Pattern fabrics from Kvadrat 2. Light and modern fabrics from the Scandinavian company Kinnasand 3.Colorful blinds from the German company MHZ 4. from mirabeau. de 5. ACOUSTICS fabrics by the British-Swiss designer Annette Douglas give new opportunities to sound-absorption properties without sacrif icing light. The design won a Red Dot Award this year. www.douglas-textiles.ch

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CUSHION MIX Cushions are a simple trick to enliven and change the appearance of the home. It is even reasonable to exchange pillows according to the seasons. Those who want to st ay on top of things should pile up different types and styles. Even better is if every cushion cover has a personal story to tell. One could have be bought when traveling abroad, another at this innovative countryside gallery, the third could be designed by a friend, and the fourth sewn around an old embroidery from someone's grandmother.

1. Svenskt Tenn 2. Ikea 3. Hay 4. H&M 5. Marimekko 6. Scintilla

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OLD OR NEW? THE DIVISION BETWEEN FURNITURE, H OME ACCESSOR I ES, ARCHITECTURE AND ART IS BARELY VI S I BL E . CL ASS I CAL MI D -CE NTURY DESIGN PIECES ARE AS DESIRED AS TH E I D EOLOGY BE H I ND TH E M. by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


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NOBEL-PRIZE WINNING AUTHOR HALLDÓR LAXNESS and his family’s home at Gljúfrasteinn in Mosfellssveit was considered very modern for its time. Halldór expressed to architect Ágúst Pálsson his vision for the building to be a mixture of modern meets country without pretension. Now, with the home unchanged and open to the public as a museum the success of the 1945 design and build is prominent. The development of the interior environment bears test ament to Halldór and wife Auður’s eventful lives. Furniture and household inventory, as well as priceless art are the bones within which life at Gljúfrasteinn thrived. Especially worth mentioning are the det ailed cross-stitched pictures by Auður, well known for her craft that make the house a personalized home. The old, st ands through the thick of time and continues to rear new values. Great design ages well, yesteryear seems to blends seamlessly into modernity. This immediately becomes apparent when visiting Gljúfrasteinn. www.gljufrasteinn.is

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AUG UST 2012, V EST U RH ÓPSVATN IL FO R D DELTA FIL M 100 ISO

photos Gunnar Sverrisson

JU LY 2 01 2 , N ORT H OF FJALLABAK I LFOR D D E LTA F IL M 10 0 ISO

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live it

H OM ES & V IS ITS


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ome away from home SURROUNDED BY PURE AND UNTOUCHED ICELANDIC NATURE A LITTLE CABIN IS FOUND OFF THE BEATEN TRACK. IN THIS HISTORIC PLACE BESIDE A BEAUTIFUL LAKE, AN OLD FISHING CABIN HAS NOW BECOME A SECOND HOME.

by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


THE SURROUNDINGS ARE SIMPLE, INFORMAL, RUGGED, COUNTRY, COZY AND EPITOMIZE HOME.

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TH E L IT T L E B L ACK CAB IN W ITH YELLOW WIND OWS is merely 36 squ are meters althoug h i t see ms to f i t a l ot m ore t h a n yo u wo ul d t h ink. It has slept eleven people in on e go. W hen you have a h ome away f rom h om e , even if it ’s q uite fa r away, the approx imate two hou r drive every weeken d ove r t he su m m e r a nd w inter if weat h er per mit s is ju st what the own ers do. The cabin con tin u es to g i ve i m m ea su ra bl e h a ppines s a nd joy a nd t h ey try to spen d as mu ch time there as possible with good f ri en d s a nd fa m i l y. Wh en t h e owners o b t a in ed the cabin it had barely been main t ain ed. It wa s bu i l t i n the seve nt i e s a nd o r igina l l y l o c ated in a differen t area by the lake. It was moved to its cur re n t l o cati on i n t h e ni net ies a nd so m et ime l ate r ex ten ded by half of its size. The hou se was wit h ou t el ect r i c i t y a nd r u nning water wa s o nl y available du rin g the su mmer an d when there was n o frost i n t he grou nd . HOME & DELICIOUS

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NOW, FO UR Y E A RS LATER t h is is wh at t h e cabin has become. The own ers have don e all of th e wo rk to i t t h e m se lves , except fo r h el p fro m profession als with the electricity an d excavatin g (safet y f i rs t ) . T h e fur nit ure a nd f it t ings a re their bu ild, mostly from weathered timber an d j oi sts that t h ey accu m u lated wit h t h e h o use. T h e su rrou n din gs are simple, in formal, rug ged, cou ntr y, coz y an d epi tom i ze h om e. Wh ite, b l ue a nd b l ac k are promin en t bu t the colou r scheme stretches i n to shades of t u rq u oi se, grey a nd pa l es . O t h er colou rs are added to the in terior by home acces sor i e s su c h a s c a nd l e s a nd o b jec t s in t h e kitc h en shelves. As you can see everythin g is left visible a n d ea sy to ge t to a s th ey l ove t h e c reat io n o f food. A h o li s t i c p re se nce enco m pa s ses t h e c a b in . W ith many thin gs welcomed in to the home the fu si on o f c ha rac te r com pl etes it . T h ere is wa l l pa per in the en tran ce an d bathroom opposin g the w h i te p ai n te d wood e n pa nel s . Raw, grey wo o d o ffers simplicity an d roman ce alon g with pattern ed deco rat i ons . Cu r t a ins a re It a l ia n l ace a nd w hite cotton . Drapes are drawn across cu pboards a n d shelve s . Ja rs a re co l l ec ted fo r c a nd l es a nd old apothecary bottles u sed as vases. F lowerbeds a re o ut do ors , wi t h s t raw a nd l eaves . Sh el l s a nd ston es are everywhere. Old lamps amon gst many oth e r char i t y s h op f i nd s a re revived wit h a new pu rpose. Beau tifu l g ifts from gu ests are the prize pi ece s. T h e c a bi n i s a n oas is – a n env iro nment t h at ref lects its own ers, which gu ests ex perien ce and share wi t h t h e m . T h ere were so me co nc rete ideas abou t how the cabin was to look an d fee l i n th e b egi n n i ng bu t a s tim e h a s pa s sed t h ings h ave evolved n atu rally g ivin g it the charm of an impe r fect b ut l i b e rat i ng s p ace – b ut o h so per fec t .

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A HOLISTIC PRESENCE ENCOMPASSES THE CABIN. WITH MANY THINGS WELCOMED INTO THE HOME THE FUSION OF CHARACTER COMPLETES IT.

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THE CABIN IS AN OASIS – AN ENVIRONMENT THAT REFLECTS ITS OWNERS, WHICH GUESTS EXPERIENCE AND SHARE WITH THEM.

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by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


wonderful view YOU NEED NOT GO FAR

OUTSIDE THE CITY LIGHTS OF REYKJAVÍK TO EXPERIENCE ABSOLUTE STILLNESS, PEACE AND QUIET. MANY HAVE FOUND THIS SOLACE IN THINGVELLIR NATIONAL PARK.

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THE LAKE IS THE PIECE OF ART AROUND WHICH THE DESIGN OF THE BUILDING AND ITS ENVIRONMENT REVOLVES.

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FURNITURE AND ACCESSORIES ARE OF ANOTHER STYLE TO THE SIMPLE AND QUITE MODERN BUILDING HOWEVER THIS JUXTAPOSITION WORKS WELL AND DEFINES THE MIXED ENVIRONMENT.

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an d holds a rig htfu l place on the U NESCO list of world herit age sites. In tertwin ed with the Ice l andic n ation’s history. The most visited tou rist attraction in the cou n try. Despite these facts, T hingve l l ir has throug hou t the yea rs b een a ver y po pul a r pl ace to own a su mmer cabin . There are many c a bi ns in t h e a rea , o l d a nd new an d a few in clu sters here an d there a rou n d t h e l a ke. O ne o f t h ese cabin s is position ed rig ht down by the l a ke s edge. T h ere t h e l a ke is the piece of art arou n d which the desig n of t h e b uil d ing a nd it s env iro n men t revolves. Large win dows with views towa rd s t h e l a ke give a sense that the water will f low rig ht in to the space. N at u re preva il s a nd t h e d es ign is based on the idea that in side an d ou tside b l e nd sea m l es s l y. Eac h wind ow captu res its own u n iqu e view. The cabin i s d e signed by Zep p elin a rch itects. H avin g a su mmer cabin 4 0 min u tes ou t s i de o f Reyk jav ík m ea ns t hat you can go there more often , even if on ly to e n joy a nice d inner a nd t h en to drive back home. H owever, most people wa nt to s t ay l o nger a nd enjoy n atu re at its best with the calmin g lake an d soot h ing at mo s ph ere. As so o n as the car en g in e is tu rn ed off u pon arrival t h e l akes so und s t a ke over a nd n o matter what season , these sou n ds are b eau tiful . Wh en enter ing t h e cabin we are g reeted by the kitchen an d d i ni ng ro o m . Fur t h er into t h e bu ildin g we f in d the livin g area. A bedroom a nd b at h ro o m a re in a s ma l l win g leadin g ou t from the en tran ce way, this wi ng h a s t wo s to reys a nd a s mall st aircase leads the way to the u pst airs b e d roo m . Th e s t r uc t ure is l ight with large win dows. The two bedrooms a re d iv id ed into pink a nd b l ue . Teak wood is u sed for the f loorin g an d f i t t i ngs . Fur nit ure a nd acces sories are of an other style to the simple an d q u i te m o d er n b uil d ing h oweve r this ju x t aposition works well an d def in es t h e mixed env iro nment , es pecially in terms of the sofa which stretches t h e w h o l e l eng t h o f t h e l iv ing area. Tex tiles in brown an d blu e ton es c h a rac ter ize t h e l iv ing ro o m in the form of large, pattern ed pillows an d p i c t u res , pil l ows used a s t a b l e s, trays, other small t ables an d baskets. Pa i nt ings by Icela nd ic a r t is t s def in e the wall facin g away from the lake a s wel l a s a grey a nd mint green bu ll which appears to be charg in g ou t of t h e wa l l f ro m b eyo nd . T h e h a rvest from the veget able an d herb garden wa s wo nd er ful t h is yea r wit h beau tifu l beetroot an d plen ty of fresh h e r bs . Sum mer c a b ins d er ive their n ames from the word su mmer, on ly one sea so n even t h o ugh t h ey are u sed most of the year arou n d. Followin g a good sum mer co mes aut umn with its u n iqu e colors, then win ter with d a r k nes s a nd s now. Th ese season s can be ju st as en joyable in a su mmer c a bi n by La ke Th ingvellir.

THIN GVELLIR IS A NATURA L WO N DER OF T HE WO R LD,

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NATURE PREVAILS AND THE DESIGN IS BASED ON THE IDEA THAT INSIDE AND OUTSIDE BLEND SEAMLESSLY.

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A PERSONAL WORLD Leifur Welding uses simple concepts in his designs, his aim to create spaces that evoke happiness, warmth and joy.

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by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson & from a personal collection


My home reflects me and my personal design style, but in a way my career as well as I am constantly involved with the creation of new and different worlds.

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LEIFUR’S INTE REST IN T HE D ESIGN an d bu sin ess enviro nm ent of rest au ran ts an d hotels is the fou n dation upo n wh ic h h e n ow works. H e st arted off many years ago sel l ing furn itu re an d f ittin gs to rest au ran ts an d h otel s a nd b egan offerin g advice to cu stomers regardin g t h e d es ign o f cafés an d rest au ran ts. S in ce then , an d es pec ia l l y in t he last few years, Le ifur has become a pro m inent f ixtu re within Icelan dic rest au ran t desig n , d es pite a l so b e in g involved with all kin ds of other pro jec t s . " Th e desig n of a rest au ran t, hotel or café invo l ves a l eng thy process, as the desig n in effect revo l ves a ro un d a very specif ic workin g environ men t," s ays Leifur. " I always beg in by sittin g down with the owners wh ere we est ablish the terms for operation , a na l y ze t h e market an d market environ men t. The space, at mo s ph ere a n d food are then desig n ed based on t h ese pr inc ipl es."

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S&S H ow do e s yo u r hom e ref lect your p ersonal ity and caree r? My home ref l ec t s m e a nd my perso na l d es ign s t y l e, bu t in a way my career as well a s I a m cons t a nt l y invo l ved wit h t h e creation of n ew an d differen t wo rl ds . M y wor k i nev it a b l y inf l uences my home as I thrive in a world f i l l ed wi t h d e s ig n. How would you d escrib e the str ucture and sty l e o f yo u r h o m e? As o ur perso na l wo r l d . W h at are your goal s and i d ea ls w h e n i t co m es to d es ign a nd work ing? My ideals are simple. To create a n e nv i ro nment wh ere t h e cus tomer feels good an d en joys b ei n g, wh i l e at t h e s a m e t ime prov id es t h e own er with max imu m p oten t i a l for p e r for m a nce, l ife expec t a nc y an d prof it. Whe re do you seek in s p i rat i o n f rom? Fro m ever y wh ere arou n d me, I am drawn to m a ny d i f fe re nt t h ings wit h in d es ign so in spiration comes from a mul t i t u d e of p eopl e a nd pl aces . I a m ins pired by fashion desig n ers as m uc h a s br i c k- l ayers . Ins pirat io n is so methin g we seem to best f i n d su bconsc i ou s l y. I t h ink t h at wit h in t h e su bcon sciou s we can f in d mo st t h i ngs t h at e nd up b eing ref l ec ted in ou r desig n an d men t ality. D o yo u h ave a favorite ob ject or p iece of furniture? There are so ma ny ob j ec t s a nd fur nis h ings , b ut my Pa pa Bear chair is an absolu te favo ri te . W he re an d wh en d o you feel m ost creative? Day an d n ig ht, any w h e re a nd eve r y wh ere. I l ive a nd b reathe in the desig n world, alt ho ug h my p i l l ow seem s to b e t h e pl ace where I am most creative. W hen I l i e d own u po n it my imaginat io n usu ally t akes off. Are the re a ny tre n ds o r de s ign s tyles at th e m om en t that excite you? Yes, my w i fe! H a h a h a h a h a – s h e’s ext remel y co o l ! ! ! H ahahaha. There’s a lot go i n g on at t h e m om ent . I’m rea l l y h a ppy abou t the warmn ess an d co l o r p a l e t te i n m o d er n d es ign. It ’s es pec ially rewardin g to be able to des ig n a s p ace t h at evo kes h a ppines s , warmth an d joy an d it’s si m p l y my cu p of tea . W h at a re you work in g on at the mome nt? I’m wo rk i ng on q u i te a few pro jec t s , inc l ud ing some rest au ran ts, cafés, a sho p a nd h ote l s . So t h ere’s pl ent y o f ac tion goin g on these days. A re you l o o k i n g for a pa rticula r p iece or furnishing for your home o r a p ro j ec t? I’m a l ways o n t h e l o o ko ut fo r fu rn itu re an d f ittin gs, the en dles s sea rc h . Wh at colors , textures a nd patte r ns have inf l ue nce d yo u late l y? St rong, s pic y ea r t h to nes . Inf l uen ce from the Far East is b eco m i ng m ore a nd m o re a ppa rent . Favorite de signe r? Wow, there are so m a ny. T h e Ea mes’ d es ign wo r k is a l ways a stron g favorite, bu t there are also m a ny contempo ra r y d es igners t h at fascin ate me, for example To m D i xon, Pat r i c ia U rq uio l a a nd m o re. l e i fu r@wel d i ng.i s

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I live and breathe in the design world, although my pillow seems to be the place where I am most creative.

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PLACES LEIFUR HAS DESIGNED IN RECENT YEARS INCLUDE: Grillmarkaðurinn // Fiskmarkaðurinn // Fiskfélagið // Sjávarkjallarinn // UNO // SushiSamba // Roadhouse // LIFANDI MARKAÐUR, veitingast aður og verslanir // Sushi Grifjan // Endurh önnun B5 // Kaff i Atlant a // Fjalakötturinn // Geysir Haukadal // MEZZO Cafe // SOYA MAKIBAR // STEIKHÚSIÐ Photos from personal collection and Björn Árnason, www.bjornarnason.com

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cook it

ALL ABOUT FOOD


CO O

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RK BEL O

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S LO Y L


SLOW-CO O KED FO O D is very charmin g in many ways. It has a u niq ue t a s te a nd t h e co o kin g process is relaxed an d rewardin g . Bu t wh at m a ny o f yo u wh o co ok often will recog n ise, is that when it‘s f i na l l y t im e fo r d inner t h e chefs appetite may have dwin dled! This h a ppens mo re ra rel y if yo u t ake the time to cook in this way. H en ce, ever yo ne wil l at ea se enjoy the meal kn owin g that it was made with t h e l ove a nd s incer it y o f t he chef. H ere‘s a rec ipe fo r s low-cooke d pork be l l y with creame d canne l l ini b ea ns a s wel l a s a rec ipe for past a made from the l e ftove r meat. T h is mea l h a s t h e great a d van t age of re-u se in other meals of n o l e s s q ua l it y t h a n t h e o r igin al!

su p er v is io n , coo k in g & ph otos G u n n a r Sve r r i sso n • st y li n g H a lla Bá ra G e st sd ót t i r


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ingredients

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recipes

PORK BELLY

1 ½ kg pork belly 3 tbsp olive oil 1 ½ tbsp fennel seeds 4 twigs of fresh rosemary 2 garlic 2 red onions 2 onions Salt and black pepper 500ml chicken stock

Pre-heat the oven to 220° Celsius. Score the pork belly skin with large slots. Boil about 1 litre of water. Poor the boiling water over the fat and skin and dry it thereafter. This is to open the crackling and to make it crunchier when cooked. Finely chop the rosemary. Cut the garlic sideways in half without removing the skin. De-skin the onion and cut into halves, also sideways. Rub the meat and skin with olive oil, fennel seeds and rosemary paying attention to get it into the scored slots. Repeat with salt and pepper. Place the onion into the bottom of a deep roasting pan. Arrange the onion in two neat rows. Lay the meat on top of the onion so that it is not sitting directly on the pan. This will prevent the meat from burning stuck to the bottom making the broth even tastier. Place the halved garlic around the meat. Cook at 220° for 20 minutes. Then add half of the chicken stock and cook again for 20 minutes. We then lower the temperature of the oven to 130°, add the rest of the chicken stock and leave to cook for 3 hours. Keep an eye on the meat and every 20-30 minutes take it out of the oven and pour the broth over. When the 3 hours are up remove the meat from the oven and let it stand for 15 minutes. Pour the broth into a saucepan and if needed scrape the spicy residue from the bottom of the pan and add it to the saucepan. Bring to the boil for a few minutes and then leave until dinner is served. Cut the meat into slices or tear apart into smaller pieces.

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CREAMED BEANS

1 tbsp olive oil 50g butter 3 shallots, finely chopped 4 tbsp white wine vinegar 150ml chicken stock 2 tbsp rosemary, finely chopped 2 dl cream 3 cloves of garlic 2 tbsp parsley, finely chopped 3 cans of 400g cannellini beans Salt and black pepper

Let the juice drain thoroughly from the cannellini beans in a sieve. Pour the olive oil on to a frying pan and melt together with the butter. Soften the onion for 3 minutes. Add the garlic and soften for another 2 minutes being careful to avoid it becoming brown. Add the white wine vinegar, then the rosemary and mix well together. Pour in the cream and chicken stock. Bring to the boil and let the mixture simmer for a few minutes until it has reduced by about 1/3. Carefully add the beans and heat through. Finally add the parsley and salt and pepper to taste. Dish up the beans onto each plate, I recommend deep pasta plates. The meat goes on top of the beans and is then drenched with the broth. To be enjoyed slowly and over a long time.


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LEFT OVERS The great thing about this meal is that it’s just as good the next day. If there is meat and broth left over its ideal to use them in the pasta dish below. Boil tagliatelle as suggested or another type of pasta of choice. Tear up the meat and add it to a saucepan. Pour over the broth so that it floats just above the meat. Bring to the boil and then turn down the heat. Boil for a while until the mixture becomes thicker. Mix in 3-5 tbsp of grated parmesan cheese, to taste. Then add salt and pepper to taste. Combine the pasta to the sauce and mix well. Serve with freshly grated parmesan over top.

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design

...AND SQUEEZE BEAUTIFULLY by Elsa Ævarsdóttir

If there were celebrities among kitchen utensils, Philippe Starck's lemon press, Juicy Salif , would definitely be considered one. It is understood that good design combines appearance with functionality. Stark’s 1990 design may prove to be the exception to that rule as many have questioned whether it is a good tool to actually squeeze a lemon. On the other hand, it is a popular decorative object. Some people may even display it in their homes to make a statement of good design awareness. The success story of Starck's press may have encouraged other designers’ interest in lemon squeezers. Currently, many new designs can be found on the market. Here are few examples.

JUICY SALIF was designed for the It alian company Alessi and has become an icon of industrial design. A golden version was even produced to celebrate the tenth anniversary of it's launch. The anniversary edition was sold as an ornament because a lemon's citric acid would discolor and erode the gold plating. www.alessi.com

MYSQUEEZE is made from mirror polished st ainless steel. It is designed by Roland Kreiter, a young Romanian designer based in Germany. In 2009 a jury, which included Philippe St arck, awarded his design the winner of the “Pure Creativity” competition for young designers. It is believed the st ar designer was also instrument al in getting the mysqueeze press into production with Alessi. www.alessi.com

OMA from the Finnish design company Tonf isk. This design is comprised of a ceramic bowl that features a raised ridge on which to grind your lemon. OMA doesn’t need to be left behind in the kitchen; you can proudly bring it to the t able to compliment your place settings. Design ed by Jenni Ojala and Susanna Hoikkala. www.tonf isk.com

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CATCHER is a citrus reamer with built-in pip catcher. A soft rubber cup underneath the reaming head catches any deb ris whilst allowing juice to drain through. The lemon squeezer is designed and produced by US company Joseph Joseph. In 2003 twin brothers, Richard and Antony Joseph, founded the business specializing in contemporary kitchenware. www.josephjoseph.com


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BEYOND SUSTAINABLE AT THE END OF OLD ADOBE ROAD IN PETALUMA, CALIFORNIA, LIES A PATCH OF LAND THAT USED TO BE A CATTLE RANCH, WHERE A SUSTAINABLE FARM IS THRIVING IN ROUGH SOIL, WITH THE CONSTANT CARE OF IT'S FEW STEADY WORKERS, A THRIVING INTERNSHIP PROGRAM, AND A YEAR ROUND STORE. IT'S GREEN STRING FARM. I T 'S EA RLY MO RN ING wh en I a r r ive at t h e Gree n String Farm. It's still pretty qu iet - seren e a l most - b ut I i m ag i ne t h at t h is peace a nd q uiet won’t last too lon g , as the employees st art open in g u p the store . I a m h e re to m eet wit h Misja Nuy tte ns, who has g raciou sly ag reed to meet with me a n d gi ve m e t h e l ow- down o n wh at t h e Fa r m is all abou t. Misja is a Natural Proce ss Far me r an d th e I n ter n s h i p Co o rdinator at Green String Far m, an d I immediately con n ect with her en thu siasm a n d o bv i o u s l ove for h er wo r k. I know s h e is a bu sy lady, so we get rig ht to it, an d she walks me a rou n d t he fa r m a nd te l l s m e a l l a b o ut it s b eginnin gs, its day-to-day rou tin e, an d its process. Fo un d e d i n 2 0 03 a nd d r iven by t h e pa s s io n for su st ain able farmin g philosophies of the owne rs, Bo b Can n ard a nd Fred C line. B ob , wit h over 30 years of ex perien ce in su st ain able farmin g , a n d Fred , t h e fou nd e r o f C line Cella rs winery an d the lan down er at Gree n String, have su ccess fu l l y i n tegrate d B o b’s n at ura l pro ces s a pproac h an d made their eco-frien dly produ ce an d philosoph i e s access i bl e to t h e pub l ic . G reen St r i n g Far m s it s o n a l a nd o f 140 acres, where there are abou t 50 -60 acres in cu ltivati on at a t i m e . “ T h e nat u ra l pro ces s a pproac h ,” Misja ex plain s, “is allowin g the plan ts to work on th e i r ow n , b u t p rov i d i ng t h e m wit h t h e r igh t so il a nd n u trien ts to do so.” They apply cru shed volcan ic rock s i n to t h e soi l , wh i ch ena b l es it b rea k d own the rock, an d ex tract all the vit al n u trien ts an d m i n e ra l s t he f r u i t s a nd veget a b l es migh t need . " It 's n ot abou t the organ ic label, it's abou t bein g tru e to n at ure , su p p or t i ng t h e so il wit h minera l man agemen t, n atu ral biolog y an d compost tea. We g i ve t he p la nt t h e r i c h es t , mo s t nut r it io us so il , an d let them choose what min erals to t ake in an d h e l p t hem g row." A p a rt f rom t h e 5 o r 6 s tea d y wo r kers o n t he farm, they ru n a g reat in tern ship prog ram that rea l l y keep s t h e fa r m go ing. It d if fers f ro m ot h er prog rams in the fact that it is on ly 3 mon ths long , bu t t hey p ac k t h ose 3 mo nt h s wit h a s muc h information an d train in g as possible. They make sure th at t hei r i nte r ns s t r i ve to b e t h e b es t h a r ves ters they can be an d learn how to con n ect with the i r co m m u ni t y t h roug h fa r m to urs a nd event s. Misja an d the other workers at Gree n Str ing Farm ma ke sure th at wh i l e t h e inter ns l ea r n a l l t h ese tools of the trade, they also pu t in a lot of work, becau se , at t he e nd of t h e day, t h eir c ro ps d epend s on it. B efo re I s ay good bye to Mis ja s h e tel l s me abou t their recen tly harvested hon ey an d g ives me a sn ea k p ee k at t heir b eaut iful h o ney kegs, f illed with the most medicin al hon ey arou n d, an d I c a n’ t h e l p b u t s nag o ne up b efo re t h ey go in to the store. W hen I do f in ally say goodbye, the fa r m i s b uz z i ng wi t h l i fe a nd t h e q uiet nes s I experien ced earlier seems almost like a dist an t dream. I l o o k for wa rd to my next vis it to t h e fa r m store with the family, an d lovin g the fact that I can n ow i n tro d u ce t h e m fur t h er to t h is l it t l e l o c a l gem of ou rs, an d help them en joy all its marvels. recipes & styling Helga Guðný Theodors • photos Ingólfur Guðmundsson

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"IT'S NOT ABOUT THE ORGANIC LABEL ... WE GIVE THE PLANTS THE RICHES MOST NUTRITIOUS SOIL AND LET THEM CHOOSE WHAT MINERALS TO TAKE IN AND HELP THEM GROW."

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– HA P PY BABY CHICKS – The day I visited, there were about 250 month-old baby chicks walking around an enclosure at the farm. They were hatched from the Farm's eggs, and incubated on the premises in a vintage incubator. They have received no medication and no vaccines, and have only been fed Green String Farm grown grain, and that makes them about the happiest and healthiest baby chicks around.

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– H E AV EN LY HON EY – Freshl y harvested honey from their farm up in Red Bluff, CA is preserved in hand m ade cedar wood kegs, sealed w ith honey comb wax and f illed with the m ost pure and medicin al hon ey you can f in d. It’s divine. HOME & DELICIOUS

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recipes

RASPBERRY MINT SPARKLING WATER 20 raspberries 10 mint leaves 1 tbsp raw cane sugar 1 l sparkling water

In a mortar, grind together raspberries and mint. Sprinkle the sugar over and blend. Put in a carafe and pour sparkling water over the raspberry-mint mixture.

GRILLED SCALLOP-PROSCIUTTO ROLLS 8 jumbo scallops 8 slices prosciutto 2 lemons sea salt fresh pepper arugula

Heat the grill. Squeeze the juice from one lemon and add salt and pepper. Lay the scallops in the mixture, covering them completely and set a side. Take your prosciutto slices and roll one scallop in each slice. Fasten the end with a toothpick. Grill for 2 minutes on each side. Slice the remaining lemon into wedges and place on a nice large plate with a couple of handfulls of arugula. Remove the toothpicks from the scallops when they are ready and lay them on top of the arugula. It really brings out the flavor of both the scallops and the prosciutto to sqeeze the lemon wedge over your grilled scallop.

SUMMER SQUASH AU GRATIN Ă LA GREEN STRING FARM

1.5 lb summer squash 1 cup shredded cheese (Asiago or Romanella) 2 tbsp olive oil sea salt fresh pepper paprika nutmeg

Heat your oven to 3500. Grease your ovenproof dish with half of the olive oil. Slice your squash into 1/4 inch rounds, place them in the dish and cover them with the remaining oil. Sprinkle with salt, pepper, paprika and nutmeg to taste. Place in oven and bake for 15 minutes, covered. Uncover and sprinkle the cheese on top. Bake uncovered for 10-15 minutes more.

GREEN STRING HEIRLOOM TOMATOES WITH FRESH BASIL AND GARLIC 1 lb heirloom tomatoes 2 garlic cloves 1 tbsp olive oil 2 handfuls fresh basil salt and pepper to taste

Slice the tomatoes in half. Heat the oil in a large pan and crush the garlic into the pan. Add the tomatoes. Roll the tomatoes in the pan for about 3-4 minutes or until soft but not too soft though. Place them in a large bowl and mix gently with the fresh basil.

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recipes

GRILLED ORANGE & COCONUT POUNDCAKE WITH MELONS, STONEFRUIT & HONEY 2 sticks butter at room temperature 3 cups flour 1-cup raw cane sugar 3/4 cup agave* 6 eggs at room temperature 2 tsp vanilla extract vanilla beans from one vanilla stick 2 tbsp coconut flakes orange zest from one orange 1 cup buttermilk 3-4 farm fresh stone fruits 1 farm fresh muskmelon green string farm honey**

Sift the flower and salt in a bowl. Mix the coconut flakes, vanilla extract and vanilla beans together in a small bowl. In a large bowl mix together sugar, agave and the butter. Beat together on high until the mixture is light and creamy, or for about 5 minutes. Add the vanilla-coconut mixture to the bowl and beat together. Add half the flour mixture and beat, then mix the buttermilk well into the batter. Then add the remaining flour mixture. Beat on high for a few minutes and the batter has taken on a subtle satin hue. Lastly fold in the orange zest. Pour into a well-buttered pan or bunt pan and tap the pan lightly a few times on the table to release any air from the batter. Place in a cold oven and set to 3500. Bake for about an hour and fifteen minutes or until a knife inserted to the cake comes out clean. Let cool out of the ban for 30 minutes. This cake actually gets better if you let it sit overnight. You can wrap it in aluminum foil and it keeps for about 5 days. When you are going to serve the cake. Slice your stone fruits and melons and mix together in a bowl. Heat your grill and grill your cake slices for about a minute on each side. Serve with your farm fresh fruit and a spoonful of Green String Farm honey. *You can substitute agave with a cup of sugar. The recipe will then have 2 cups of sugar and will need to bake for 15 minutes less. ** Any good honey will do the trick

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it's not science T h e s i mpl e s t w ay to a good

b a r b equ e i s to d o a s the I ta l i a ns

do a n d h ave v a r i e ty be the g u i d i ng

ligh t . B uy a s el e cti on of g r a d e A

m ea t a n d s pe c i a l ty s a u s a ge s , a nd

t h en ba r be q u e a f ew d i f f e r e nt

t yp es o f ve ge ta bl e s . T ha t's i t. I t do es n’t have to be c ompl i ca te d

w h e n the i ng r e d i e nts a r e of

excel l e nt q u a l i ty.


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


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... buy a s el e c t i o n o f g r ad e A m e a t a nd sp e c i al t y sau sages , and the n b ar b equ e a f ew d iffe r e nt t y p e s o f ve get ab l es . T h a t's it.

I T’S GRE AT TO BAR B EQ UE a va r iet y o f fo od an d to presen t these differen t categories toge th e r o n a ni ce t ray. It a l ia ns d o t h is except io na l ly an d u se combin ation s, which they call “misto”, i n m a ny ways ; f rom b o il ing toget h er d ifferen t types of meat to deep fryin g . It’s even better to h ave sp ec i a l t y s au s age s a s wel l . We reco mm end pu rchasin g a selection of hig h qu ality beef, lamb, p o r k or ot h e r favor ites a s wel l a s sco ut ing the specialty sau sage market g rowin g here in Ice l a n d. O r igi n a l rec i p e , q u a l it y s aus ages a re great to barbequ e. The sau sages are more often than n ot sp i cy a nd b oom i ng wit h t a s te. Wh en eaten alon gside meat that has on ly been season ed wit h sa l t a n d p e p p e r, p e r h a ps a s q ueeze o f l em o n juice as well, the “perfect bite” can easily be att ai n e d. Sau ce s , col d or h ot , a re o f ten a s so c iated w ith g rilled meat. In the in st an ce discu ssed it wou l d n ot b e a b a d i d ea to s kip t h e s auce a nd jus t enjoy the in g redien ts as they are. It’s ex tremely sim pl e a n d t a s t y to g r i l l fres h veget a b l es a l o ng w ith the selection of meat. Any veget ables will do th e t ri c k bu t i t ’s wor t h es pec ia l l y m ent io ning eg g plan t, cou rgette an d capsicu m. Be carefu l to c h op th e veget a b l e s i nto l a rge pieces so t h at t h ey f it well on the barbequ e an d to ru b with olive oil be fore gr i l l i ng . Sa l t a nd pepper to t a s te af ter co okin g . There really is n o n eed for a scien tif ic approach w h en i t com e s to fo o d . Th e pic t ures s pea k for themselves. HOME & DELICIOUS

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BLUEBERRIES BLUEBERRIES WITHOUT FAIL ARE A STRONG INDICATOR OF SEASON CHANGE. BESIDES THE FACT THAT THEY ARE EXTREMELY HEALTHY THEIR USABILITY IN CAKES AND OTHER RECIPES IS ENDLESS. styling & recipes Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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BLUEBERRY CHEESECAKE IN A CUP

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BLUEBERRY CHOCOLATE CAKE

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recipes

BLUEBERRY CHEESECAKE IN A CUP

BLUEBERRY CHOCOLATE CAKE

CHEESE FILLING

200g butter 200g chocolate 3 eggs ½ tsp vanilla essence 2 dl icing sugar 5 dl flour 2 tsp baking powder 1 dl almonds, crushed 2-3 dl blueberries

250g cream cheese 55g icing sugar 1tsp vanilla essence 60ml whipped cream 5-8 tbsp blueberry syrup (to taste) Blueberries to decorate

BASE 100g Oatmeal biscuits, oatmeal biscuits with chocolate or Oreo 50g chocolate 25g salted peanuts (or other nuts, optional) 30g butter

BLUEBERRY SYRUP 250g blueberries 150ml water 50ml fresh lime juice 3 tbsp fresh basil or mint 100g raw sugar

Mix together the cream cheese, icing sugar and vanilla essence in a cake mixer or food processor until soft and free of lumps. Carefully add the whipped cream and syrup mixing softly. Mix together all ingredients for the base in a food processor until fine. Choose a beautiful coffee cup or glass to make the cakes in. Press the mixture firmly into each cup, so as to be approximately 1 cm thick. The cheese filling then goes on top and is nicely finished to be level. Decorate however you please. Refrigerate for at least one hour before serving. Heat together all ingredients for the syrup in a pot for about 10 minutes. Use a sieve and press the berries against it as to retrieve as much juice as possible. Heat the syrup to boiling point. Cool. If preferred you can thin out the syrup by adding a little more water. *The amount of cakes depends on the size of cups used

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CREAM CHEESE ICING 4 dl cream cheese 4 tbsp icing sugar 1 egg yolk 2 tbsp blueberry syrup (optional)

Melt together butter and chocolate. Allow to cool for a short while. Mix separately together eggs, vanilla essence and sugar until light. Add flour and baking powder. Crush the almonds until fine in a food processor, and then add them to the batter. Pour the melted chocolate slowly into the batter and then carefully add half of the berries. Mix well together. Mix together all ingredients for the icing, the recipe for blueberry syrup can be found earlier in the article. Use a 20cm cake tin lined with baking paper. Pour in the cake batter. Then pour the icing over top in a thin drizzle swirling around in circles over the batter. Use a fork to gently mix the icing and the cake batter.* Dispense the rest of the berries over top and bake the cake at 180° Celsius for 40-50 minutes or until the top layer of the cake is stiff to touch. It‘s very important to not bake the cake too much. Cool the cake for a bit before serving with whipped cream or ice-cream. *Use small circular motions when mixing the icing and batter with a fork so as to create a marble effect.


BLUEBERRY BREAD 250ml milk, warmed 2 tsp dry yeast 2 tbsp sugar 2 tbsp honey 1 tsp salt 250g flour 80g cream cheese 40g butter, melted 160g blueberries 70g walnuts, coarsely chopped 1 egg yolk

Brush with blueberry syrup or jam and water – 1 tbsp jam to 1 tbsp water, which is heated together and glazes the crust, optional Heat the oven to 180° Celsius. Warm the milk then add yeast and sugar. Allow the yeast to disintegrate for about 5 minutes. Mix together and add honey, salt, flour, cream cheese and butter, knead a little bit so that the dough comes together. Add berries and nuts at this point. Knead very gently so as to not punctuate the berries, as this will turn the bread purple. Put the dough in a greased tin and let it rise for an hour. Brush with egg yolk and bake for 40 minutes or until golden. Heat jam and water or use blueberry syrup from the recipe earlier in the article. Spread over the bread so that it attains a luminous glaze. Cool and serve with blueberry jam and a nice cheese.

PAVLOVA WITH CARAMEL AND BLUEBERRY SYRUP MERINGUES 4 egg whites 220g caster sugar 2 tbsp corn flour 2 tsp white wine vinegar 40g almond flakes

CARAMEL 250ml cream 60g butter 175g brown sugar 250ml cream, to cover each meringue base

Heat the oven to 150° Celsius. Whip the egg whites until stiff in a clean bowl. Gently add the sugar while continuously mixing slowly. This mixture should become glossy and stiff. Add the corn flour and vinegar and mix thoroughly. Separate the mixture into two 18cm cake tins lined with baking paper. Make sure that the mixture is thinly spread in the tins and then add the almond flakes over the top of each. Put these into the oven and decrease the heat to 120° Celsius. Bake for an hour, then turn the oven off and let the cake cool in the oven. It‘s a great idea to do a double recipe and have 4 thin cake bases. Boil together all ingredients for the caramel in a pot on a low temperature for 10 minutes. Cool. Drizzle the caramel over the meringues and then cover with whipped cream. Decorate to your heart’s content. Blueberry syrup from the recipe earlier in the article is great on the meringues. It can be used instead of the caramel, served alongside the cake as a topping or even by mixing 3 tbsp together with the caramel before it‘s drizzled over the meringues.

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BLUEBERRY BREAD

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PAVLOVA WITH CARAMEL AND BLUEBERRY SYRUP

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WO U L D YO U L IK E

delivered to your inbox when published? C L IC K H E R E


D

inner party idea Here is an idea featuring courses that complement each other perfectly for a dinner party, with fresh asparagus for the starter, pasta with langoustine for the main and fresh fruit for dessert.

styling & recipes Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


Fresh asparagus with butter, egg and parmesan

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Spaghetti with langoustine sauce

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Grilled pineapple with Nutella chocolate sauce

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recipes

FRESH ASPARAGUS WITH BUTTER, EGG AND PARMESAN

Put the tomatoes, chilli, onion, garlic and butter in a pan and heat at a low-medium temperature for approximately 10 minutes or until the onion is soft. You can purchase fresh asparagus either large or Squash the tomatoes in the pan. Salt and Pepper. small. I find that the smaller type is better suited Pour the wine over top and let it simmer for 5 for dinner parties. Here’s a really quick and tasty appetiser that always surprises those who have not minutes or until the wine has evaporated. Boil the spaghetti at this point. used fresh asparagus. Add cream to the pan and mix together. Put the langoustine into the hot sauce and let it cook for Fresh asparagus, small type about 8-10 pieces per 2-3 minutes or until cooked through. person, large type about 4-6 pieces per person. Mix the sauce in with the spaghetti and add the Egg, 1 per person fresh basil on top before served. Some might wish A pinch of butter or good olive oil to add parmesan as well, but it is not to everyone’s Grated parmesan cheese taste with fish, so the choice is yours. Salt and pepper to taste Trim the asparagus, you may need to cut off the ends if bruised. Boil for a few minutes in salted water, cooking time will depend on the size of the asparagus. It‘s ready when soft, which is best tested with a sharp knife. Soft boil eggs, so that the yolk is runny. If preferred, you can fry the egg. Dry the asparagus and dish up on to warm plates. Add butter or olive oil over the asparagus, then the egg and finally a generous amount of parmesan. Salt and pepper if you like.

SPAGHETTI WITH LANGOUSTINE SAUCE

600g cherry tomatoes 1 red chilli, de-seeded and finely sliced ½ onion or 2 shallots, diced 1 clove of garlic, diced 50g butter salt and pepper 1 ½ dl white wine 400g langoustine, shelled and cleaned, sliced into bite sized pieces 1 dl cream a handful of fresh basil, chopped.

GRILLED PINEAPPLE WITH NUTELLA CHOCOLATE SAUCE

1 fresh pineapple, sliced ½ cup nuts of choice, pistachios or hazelnuts are great, chopped. ¼ tsp vanilla essence cup mascarpone cheese at room temperature cup nutella 3 tbsp cream

Remove skin from pineapple and slice. Remove core. It‘s good at this point to toast the nuts, either on a pan or in the oven. Mix the vanilla essence together with the mascarpone, softening the cheese. It‘s a good trick to let it stand at room temperature before mixing so that it‘s easier. Heat the nutella and cream in a pot at a low temperature. Grill the pineapple slices on a bbq or grill pan until warm through, approximately 3 minutes on each side. Only turn the slices once so that they have apparent lines across them from the grill. Dish up 2 slices of pineapple onto each plate. Drizzle the nutella sauce over top, and then add a spoonful of mascarpone to the centre of the plate with nuts over top. Served hot.

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by Inga Bryndís Jónsdóttir • photo Gunnar Sverr

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risson

hamburgers HAMBURGERS are such a simple treat. You can make th em an y way you want and add to t he m toppings to your hearts content. Here are som e ideas to guide you on your journey o f finding YOUR perfect burger.

I reco mmen d a burger night at least once a we e k wh ere the family comes together and t reat s their tastebuds. You can count on a fu n night filled with colorful ingredients and bes t o f a ll , you kn ow it will be oh so delicious!

MANGOBURGER F res h mang o is us ed w it h mang o c hut ne y ins t ead o f s o me s auc e o n t o p . FRESH PINAPPLE-BURGER F res h p inap p le w it h a j uic y s auc e o f yo u r o w n c ho ic e. SAUCES Sp inac h, mint , c o riand er o r o t her f res hl y g ro w n herbs are p erf ec t and healt hy t o u s e . F inely c ho p and mix t hem int o s o ur c rea m or g reek yo g urt w it h s t o c k f ro m t he burg er s , i f g rilled o n a p an, o r s o me yummy mus t ar d . TOPPINGS Blue c hees e M us hro o ms Bac o n P ep p ers Sun d ried t o mat o es F res h t o mat o es C uc umbers P ic k led c uc umbers Bas il O lives P armes an c hees e C ream c hees e G reens Avo c ad o s M aio nes e M us t ard O nio ns ‌ and t o t o p it all o f f , a f ried eg g

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M Y K I TC H E N NANNA RÖGNVALDARDÓTTIR has worked with food and other culinary related ventures for the past 15 years. She has published 10 or 12 books ...“depending on the way they can be counted“, she adds.


by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


Her knowledge on the subject of food is quite extensive, as her library bears evidence of. Nanna has received various awards and commendations for her work as well as writing books about Icelandic cuisine in English. Until around the age of 30 she was a relatively normal housewife, but after that something changed. She began experimenting with food, creating more diverse meals and writing down notes as her recipes grew. Describe your kitchen in three words? Small, overflowing, run down. Describe yourself as a food guru in three words? Innovative, curious, disorganised. What‘s for dinner? Usually something that pops into my mind once I‘m at the supermarket. Or whatever‘s in the fridge, if I skip the shops. There‘s always something. Tea or Coffee? Coffee in the mornings, tea in the evenings. I couldn‘t survive in my kitchen without... the food processor, as I use it all the time. But the most important utensil in the kitchen is a spoon for tasting. My latest obsession in the kitchen... I think that I have to say photography! I have recently realised that I sense food differently through the eye of a camera so I‘ve begun playing around with that. My dining room is... full of cooking books, that‘s where I keep about half of my collection. It would be great... to have a south-west facing winter balcony extending out from my kitchen (my actual large balcony faces north so this would not realistically be possible). I do have another very small balcony though in this position, but it is just big enough for the barbeque. What I need in my kitchen... a clever and multi-talented tradesman! It‘s becoming of some urgency apparent that it needs renovating. Besides that, more cupboard space. Who would be your fantasy

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dinner guests, dead or alive? If I could choose one guest to invite for dinner then it would be my friend and mentor, Alan Davidson who has passed on. He was such a lovely and fun man who knew more about food and culinary history than anyone else I have ever met. What do you sneak into in your kitchen cupboards? I don‘t have to sneak into anything! I live alone and have nothing to hide from myself. But if I make good lemon butter it never lasts very long. Describe a perfect meal? I could say having fun guests who mean a lot to me, good food, good wine... but in actual fact I have only once in my life thought to myself „that was a perfect meal“ and that was when I was alone at a restaurant in Budapest. It wasn‘t the place, food or wine which should have made the meal perfect, but somehow it just was. What would you cook to impress your guests? Truth best told I think more about serving them something good than trying to impress them. Perhaps a modern take on a classic Icelandic dish, I don’t know. How would you taste? Based on my age and size I expect that I would need a long, moist roasting at a low temperature and then I could become quite juicy and tasty. But if the chef wasn’t paying attention to the job I could easily become very tough. What is your signature dish? I don‘t think that I have one. What would you never have in your kitchen? I don‘t have a microwave but that‘s mostly because I never used it when I had one out of principle. Also, I think that I would never give up bench top workspace for a juicer. What meal encompasses comfort in your mind? Risotto, if I have someone fun to talk to while I cook. Oh, and a glass of white wine to sip on. Dream kitchen? Bright, spacious and self-cleaning. Do you have a motto when it comes to cooking? It doesn‘t take any longer to cook a good meal than a bad meal so you‘re better off to just make it a good one. What talent do you wish you had in the kitchen? Being tidy and organised. I‘m quite messy. Could you pick one recipe from your books that is an absolute favourite? No, not really. I think that I have probably published about 5-6000 recipes so it would be an extremely hard task to choose a favourite.

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interview Halla Bára Gestsdóttir O ver t i m e, we a s a co m m u ni t y o f d es ig n bl og gers , g rew 1 s t ro nger w h i c h m a d e t h e m o re t ra d i t i o na l p u bl i s h ing wo rl d t a ke not i ce o f u s bec au se o f o u r h o nes t op inions a nd s i nce we were d raw i ng so m e p ret t y big c rowds – nu m bers a re a l ways o f i nteres t to co m p a ni es ( becau se l ot s o f p eo p l e p otent i a l l y m ea n l ot s o f m o ney) and w h en nu m bers s wel l , t h ey wa nt to be a p a rt o f i t . D o yo u fee l p re ssu re fro m b e i n g su c h a p o p u la r bl ogge r? I feel p res su re i nterna l l y bec au se I wa nt to d o good wo rk bu t I d o n' t get p res su re fro m a nyo ne a ro u nd me - my rea d ers a re so su p p o rt i ve a nd c a ri ng a nd a lways enco u rage m e. Th ey a re h a p py w h en I p o s t o nce a day or ten t i m es – t h ey j u s t enj oy seei ng w h at 's o n my radar and I l ove eac h o f t h em fo r bei ng so c h i l l a nd k i nd . T h eir s p ir it enco u rages m e to wo rk h a rd to bri ng t h em q u a l ity content fro m my h ea rt a nd to not l o se t rac k o f h ow i m por t ant t h ey a re to m e. S o m e bl ogs beco m e big a nd end u p ver y facel es s – I wa nt to a l ways s t ay c l o se to d eco r8, it's not j u s t my co m p a ny, i t 's m e – i n s a m e ways , my f i rs t name! I' ve been s to p p ed o n t h e s t reet by fa ns w h o s ay, “H ey a ren' t yo u d eco r8 !!!”. :)

DECO R8BLO G .COM IN JANUARY 2006 American writer and stylist Holly Becker launched decor8, one of the most influential design blogs in the world. Today, with hundreds of thousands of readers, over 48.000 unique readers daily and 1.8 million page views per month, Holly authors a blog that she is proud of but doesn't stop there, she has done so much to build the blogging community around her as a whole. H e r ai m wa s to in sp ire read e rs to li ve a mo re fulf i l l i ng , auth e n tic a n d creative li fe whi le also b ui ld i n g he r w ri t i ng por tfolio p ubl icl y so t hat eve n t ually she co uld wr i te fo r top d e sign maga zin es . He r b log b ecam e so po pular t h at h e r f reel a n ce wo rk co uld n o lo n ge r b e he r fo cus – i t wa s h e r blog that she fel t passi o n ate to i nve st he r t i m e i n. I n 2011 , she beca me an autho r, a chi ld ho o d d ream o f h ers , and today her book, D eco rate , i s an i n te r n at i o n al bes t se lle r p ubl ished in 12 lan guage s wi t h an ot he r b o o k o n th e way, Decorate Wor k s h o p, to re lease i n Oc to b er/ N ove m ber 2012. D i d you imagine that pa r ticul a r Ja n ua r y d ay in 20 0 6 w he n you st a rted bl og g in g, w h at th e future woul d ho ld ? I i nsti nctivel y fel t that b logs wo uld t ake o f f an d grow bu t I wasn' t sure how they wo uld b e pe rce i ve d ulti matel y – would anyon e t a ke us se r i o usly i n the d e sign wo r ld o r would we a l ways be vi ewe d as a b un ch o f am ate urs w i t h a ton o f op in io n s? Well, go o d thi n g I d i d n' t really c a re i n th e e nd because I sim ply fe lt a gut i n sti n c t to b log a nd I wasn't a bout to l et fear o f the un kn own ge t i n the way.

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W he n d i d yo u t a ke t he d ec i si o n to st a r t b log g i ng an d how d i d i t co m e? I wa s i n a w ri t i ng wo rk s h o p after j u s t res ig ni ng f rom my j o b a nd t h e wo rk s h o p i ns t ru c to r s a i d , “ If yo u a re n' t on th e i nternet , yo u d o n' t exi s t ”. Th i s wa s befo re “so c i al media.” W h en my teac h er s a i d t h at , I t h o ug h t t h at s i nce I didn' t h ave a webs i te fo r my d eco rat i ng bu s i nes s , bu t I did h ave a bl og , I h a d reg i s tered o ne i n M ay 2 0 0 5 u nd er t h e s ame na m e a s my co m p a ny, d eco r8 ( p ro no u nced D ecorate), so I l og ged i nto my bl og t h at eveni ng after c l a s s a nd th e nex t d ay w rote my f i rs t p o s t a nd I' ve been w ri t i ng o n decor 8 ever s i nce. D o yo u fee l a s t ho ug h yo u have m a d e a n i m pac t be in g a p o p u la r b log ge r fo r so m a ny yea rs? Yes , bu t I t h i nk t h at eac h o f u s m a ke a n i m p ac t no matter i f i t 's so m et h i ng we s ay to so m eo ne c a su a l l y o n a bu s ri d e t h at i s k i nd o r w ri t i ng a bl og befo re h u nd re ds of t h o u s a nd s o f p eo p l e. We a l l c a n m a ke a n i m p ac t and w h en yo u a re awa re o f yo u r i m p o rt a nce i n t h e big ger p ictu re, yo u s t a rt to beco m e m o re awa re t h at yo u rea l l y can c h o o se to m a ke a d i fference o n t h i s p l a net . If yo u a s a bl og ger, h ave rea d ers , w h et h er i t 's 10 or 10 0,0 0 0, yo u h ave a res p o ns i bi l i t y to not o nl y s h ow u p a nd i ns p i re t h em bu t to a l so rea l i ze t h at w h at you s ay and d o c a n p otent i a l l y i m p ac t t h o se p eo p l e. O f co u rse, some m o re t h a n ot h ers , bu t s t i l l ... O u r wo rd s c a n be l ike mu s ic, a refra i n t h at l i ngers fo r m a ny d ays l ater. I a l ways a p p roac h my wo rk w i t h a sense o f res p ons ibility – I wa nt to m a ke a p o s i t i ve i m p ac t o n ot h ers i n some way a nd I d o n' t a l ways k now h ow I w i l l d o t h at so I j us t w r ite fro m my h ea rt a nd s t ay t ru e to my vo i ce even at times w h en i t m ay revea l my i nsecu ri t i es o r fea rs – I tell my rea d ers w h en I' m h avi ng a ba d p eri o d i n my l i fe and I s h a re my j oys , to o. Th i s end ea rs u s . D o yo u fee l a lot ha s c ha n ge d i n t he wo r ld o f b l ogg ing si n ce 2 0 05 a n d i f so, what? Yes ! B l og g i ng wa s o nce a s m a l l er co m m u ni t y g rou p ed by i nteres t so yo u h a d a few d es ig n bl og gers , a h a ndfu l of fo o d bl og gers , a d ozen c raft bl og gers , etc . N ow you h ave eac h o f t h ese co m m u ni t i es w i t h t h o u s a nd s o f blog gers , a l l h o p i ng to ri se to t h e to p a nd so m a ny c a re too mu ch a bo u t h ow m a ny rea d ers t h ey h ave a nd by bei ng p op u lar


blog t h at t h ey l o se fo cu s . It 's bet ter to h ave 1 ,0 0 0 l oyal rea d ers w h o c a re a bo u t yo u a s a p erso n, w h o really love yo u a nd yo u r wo rk , t h en to h ave 10,0 0 0 rea d ers w h o d o not c a re w h o i s w ri t i ng t h e bl og a nd j u s t wa n t f ree s t rea m i ng co ntent . H ig h p ro f i l e bl ogs h ave bot h ty p es of rea d ers . I bel i eve t h at i t i s i m p o rt a nt i f yo u wa n t you r blog to l ea d to so m et h i ng m o re, t h at o ne bu i l d s a really tig h t co m m u ni t y a ro u nd w h at t h ey d o a l o ng w i t h m ea ning fu l co nnec t i o ns t h at a re genu i ne.

THE FRE NCH FO L D JACK E T O N HOL LYS NEW BO O K U NFO L DS TO REV E AL A POST E R T HAT YO U CA N IRO N O U T A ND HA NG!

B e i n g a n au t ho r o f a p o p u la r b o o k wi t h a n ot he r o n e o n t he way – how d i d t hat a ll ha p p e n? I' ve wa nted to w ri te a bo o k s i nce I wa s a k i d bec au se I o ften m a d e t h em i n my ro o m a nd h a d bo o k s ig n ings w ith my d o l l s a nd bea rs , so t h i s d rea m h a s been s h a dow ing me my ent i re l i fe. I a l ways t h o ug h t t h at so m ed ay I wou ld w r ite a bo o k bu t I d i d n' t k now h ow t h at wo u l d h a p p en or w h at i t wo u l d be a bo u t . O nce I s t a rted bl og g i ng a nd readers were res p o nd i ng to my vo i ce o nl i ne, I to o k o n a f reelance w ri t i ng j o b fo r m aga z i nes a nd news p a p ers to te s t th e waters ... Th en my l i tera ry agent a p p roac h ed m e in 20 07, Rebecc a Fri ed m a n, a nd a bo o k d ea l went t h ro ug h in 20 0 9 a nd I bec a m e a p u bl i s h ed au t h o r i n 2 011 . I went on a 20 c i t y bo o k to u r i n t h e US a nd Eu ro p e a nd m et so many of my rea d ers l a s t yea r. It wa s t h e m o s t a m a z i ng ex p er ience o f my l i fe c a reer-w i se, I' l l never fo rget i t . H ow i s i t a d i ffe re n t k i n d o f wo r k p ro ce ss fro m bl og g ing – i t se n d s yo u a ll ove r t he wo r ld ? B ot h bl og g i ng a nd bo o k w ri t i ng a re very p erso nal for me bec au se w ri t i ng i s a n a rt fo rm a nd w h en yo u ' re ex p res s ing yo u rsel f fro m yo u r h ea rt a nd p u t t i ng yo u r t h o ug h ts o u t t h ere, yo u a re i n a vu l nera bl e s p ace a nd o p e n to j u dgem ent . B o o k w ri t i ng i s a bi t m o re i nvo l ved t h an bl og g i ng a nd yo u a re m u c h m o re em ot i o na l l y at t ach ed to i t bec au se yo u c a nnot s i m p l y d el ete yo u r bo o k b u t you can d el ete a sentence i n a p o s t o r a n ent i re p o s t i f you want to o r j u s t wa i t a nd week s l ater, t h e p o s t d i s a p p ears into t h e a rc h i ves . A bo o k w i l l be t h ere fo rever a nd a p u blis h er bac k s yo u f i na nc i a l l y so t h ere i s a l ot o f m o ney at s t ake so yo u h ave to d el i ver yo u r bes t wo rk . B eyo nd t h at th oug h , w h en yo u a re sco u t i ng l o c at i o ns fo r a d es ig n book and t h en s h ow u p at t h o se h o m es w i t h a p h otog ra p h er to s ty le a s p ace, yo u fo rm a s p ec i a l rel at i o ns h i p w i t h yo ur content a s a n au t h o r. Later, a s yo u ' re f l i p p i ng t h ro ug h t he f inis h ed bo o k , yo u rec a l l t h i s o r t h at exp eri ence. D o yo u t hi n k i t ha s c ha n ge d yo u r li fe b e i n g a p o p u l ar b log ge r? Yes , t h o ug h I' m s t i l l t h e s a m e wo m a n j u s t a m u ch more co nf i d ent vers i o n p l u s I' m 7 yea rs o l d er t h a n w hen I f irs t bega n a nd t i m e c h a nges u s w h et h er we wa nt i t to or not . B l og g i ng gave m e co nf i d ence i n my c reat i ve abilities bec au se i t c reated acco u nt a bi l i t y to ac t u a l p eo p le, we all need t h o se t wo t h i ngs to t h ri ve a nd to d ri ve u s for ward – acco u nt a bi l i t y a nd co m m u ni t y. D o yo u see yo u rse lf co n t i n u i n g a s a b log ge r? Yes , fo r a s l o ng a s I h ave rea d ers , t h ey w i l l h ave th eir bl og ger. :) T he co m p le te i n te r vi ew wi t h H o lly B ec ke r c a n be fo u n d o n t he ho m ea n d d e li c i o u s b log

pictures courtesy of Holly Becker / decor8.

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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 W I L L R ECE IVE 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

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Home & Delicious Vol. 2  

This is an upload of the magazine for portfolio purposes only.

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