As well suited to confined spaces as they are harmonised by a backdrop of rolling lawns and sweeping landscapes, the plunge pool is perfect for any sized property. The outdoor amenity can complement innovative architecture while elevating the layout of the entire property, enhanced with everything from fine materials such as marble, and additional features like waterfalls, entry planks and surrounding greenery. Yet the best accompaniment remains to be a serene, panoramic landscape, for pure reflection and serenity.
A plunge pool and pool room of a Connecticut home
Caroline House by Kennedy Nolan
In a French garden with a small wooden lounging deck
The plunge pool at eco-friendly resort Be Tulum, Mexico
Dipping pool and an outdoor shower in the Maldives
This Australian home features an inviting and private plunge pool connected by a deck off the master bedroom
Just like any platform, there is the valuable content that lends a rush of inspiration, but there is also a lot of drivel in between. These are the accounts that we find entertaining and inspiring while we scroll instead of stroll
Saint Hoax –@sainthoax The Middle Eastern artists skewers American popular culture so successfully that even Kim Kardashian follows him. “I happen to have a very quick photographic memory,” he told Vice. “When something happens in the pop world, I connect things instantly and merge many references together at once. I guess that’s why I’m able to come up with content so quickly.” More than 1.8 million followers are laughing along.
Siduations – @siduations Self-taught Photoshop artist Sidney Prawatyotin creates the best fashion collage/mash-ups ion social media. Gaga in the White House or the latest Dries Van Noten collection in supermarket aisles. No wonder Elle, Moncler and Miu Miu have all slid into his DMs for collaborations. The project started from boredom after Prawatyotin moved to LA from New York and quickly took off when his gal pal Chloe Sevigny regrammed his work.
https://www.instagram.com/p/B9-MKUfh80U/
Alyssa Kapito Interiors –@alyssakapitointeriors The New York interior designer delivers Manhattan vibes with tailored interiors with an alabaster gleam. It’s traditional sophistication through a minimalist filter for maximum satisfaction.
Leslie Jordan –@thelesliejordan The diminutive actor best known for playing Karen Walker’s sparring partner on Will & Grace has become social media’s unofficial ‘guncle’ during the lockdown. Jordan’s down home humour and Southern drawl make you feel good for a much-needed few seconds.
Maria Duenas Jacobs – @mduenasjacobs Take jewellery inspiration from this former Elle accessories editor turned entrepreneur. Jacobs id focusing on jewellery for children but it’s her personal take on unique pieces that puts the glint in our eye.
Insta Repeat – @insta_repeat Shining a light on the inherent replication of images that inevitably comes with the rise in popularity of social media, Insta Repeat takes a comical approach to the issue. The ironic bio “Déjà Vu Vibes. Wander. Roam. Replicate” is paired with collages that showcase an array of pictures, taken by different people, but interestingly enough, have almost identical framing, setting and even editing.
The Big Bag Club – @thebigbagclub Poking fun at the outrageous world of fashion, while also appreciating its unique quirks, the self-proclaimed handbag fanatic behind The Big Bag Club edits fashion images to highlight the big bag trend by digitally supersizing the accessory to monstrous proportions. Silly, but still entertaining.
Bee Influencer – @beetheinfluencer On a mission to save the world, Bee The Influencer travels the globe and documents its highly glamorous life on the gram inducing the envy of humans everywhere.
This heritage building that once housed a men’s retirement home has been stripped back and transformed into a spectacular private family residence by Melbourne-based practice Hecker Guthrie.
Located in the inner-city suburb of Prahran, the design team was assigned the task of restoring the address to its former glory. Adamant about maintaining the grandeur of the Victorian building, the architectural footprint was to be as minimal as possible. To achieve as much, the original structure was reinstated in every achievable way.
Uncovering and restoring the original, ornamental features such as ceiling roses ensured the building’s heritage remained intact. Simple, contemporary elements were then added as complementary, stylistic touches. The plush, velvet Baxter Chester Moon sofa by Paola Navone, for example, adds texture without detracting from the historical details.
The design firm’s ethos is that each room in a home needs a purpose and to have its own feeling. It was the pre-Raphaelite-style stained glass window from the 1880s that determined the steel blue hue in the central living space, and when the existing red carpet was removed to reveal original Baltic pine floorboards, it was partly tiled in Op Art geometric grids with colours taken from late Victorian pattern books.
While the atrium, fitted with a new skylight, was designed to be the heart of the home, freestanding units with steel framed, glass doors were substituted for solid counterparts, in order to resolve issues of light and flow throughout the other central areas. This is a family home that was designed to last, and with an immaculate synergy between art and architecture, the result is a modern ode to Victorian beauty.
It is times such as now that the necessity for a nutritious and delicious diet is more important than ever. Eating a diet rich in raw foods goes along way to supporting natural detoxing and alkalising the body by minimising the loss of enzymes and phytonutrients that may be destroyed in the cooking process. And for those who think eating raw is akin to living the life of a rabbit, the folks at Huckleberry have changed our perceptions by introducing us to this deliciously decadent raw banana ice cream. Perfect for children and adults alike, this recipe is also a great way to utilise ripe bananas.
Ingredients 20 pitted dates, coarsely chopped
2 tbsp raw honey
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
Pinch ground cinnamon, to taste
4 cups sliced very ripe bananas
½ cup raw cashews coarsely chopped
1/4 cup roughly chopped almonds
Method
1. Soak dates in lukewarm water to cover for 10 minutes. Drain dates and reserve soaking liquid.
2. In a food processor, blend dates with three to four tablespoons of soaking liquid, honey, coconut oil, vanilla and cinnamon until smooth.
3. Add bananas to food processor and blend until mostly smooth, leaving some small chunks of banana intact if desired. Transfer banana mixture to a stainless steel bowl and stir in cashews.
4. Freeze mixture, stirring occasionally, until it reaches a semi-solid state, 4 to 6 hours or overnight. Allow to thaw at room temperature 30 minutes to an hour before serving. Sprinkle each serving with roughly chopped almonds.
With experience working for leading jeweller Bulgari in New York, Rukaiya Daud turned her eye to beautiful everyday objects when she returned to New Zealand, founding Fourth St. From ornate hair pins to solid stone cups, Daud’s eclectic approach always achieves a sophisticated finish. Here she turns her vision on her own likes, such as Sade and massages.
My personal style can be defined as: In the words of my dear best friend: Quirky cool, effortless chic, classic yet fun-spirited.
The last thing I bought and loved was: A Christopher Esber knitted cardigan from Muse, a brown silk vintage dress online and classic gold hoops.
Formentera
An unforgettable place I visited was: There are too many to name, but I’ll go with Formentera [the Spanish island]. The laid back cool, fresh seafood and history blew my mind. I was on a boat and we explored different parts each day. Days were filled swimming and reading then going to the shore for meals.
Next place I’d like to go to: Any of our Pacific island neighbours. I’ve heard magical tales of jungles and waterfalls in Samoa and swimming with whales in Tonga. Visually I am also drawn to The Pacific. I love the organic forms of wooden hand carved objects and statues, the meaningful geometric patterns and shapes of their art and buildings painted in bold, brave colour. Warm hearts, big smiles, fresh fish and beautiful beaches also seal the deal.
An object I would never part with is: I have an opal and ruby ring that my grandmother gifted me. Both my mum and aunty thought they were going to get it, but I received it in the end – ha! I wear it most days and when I’m not wearing it I have a tan outline of it on my right ring finger.
My favourite app is: Todist is the best productivity app I’ve found and the only one I have been able to navigate. If I can, anybody can! I also love Insight Timer for Yoga Nidra.
An indulgence I would never forgo is: Taking the time to catch up with close friends. They give me energy, make me laugh and help me see things more clearly.
If I had to limit my shopping to one neighbourhood in one city it would be… The Parisian flea markets for homewares and furniture and the Marais for clothes. I have heard Shibuya in Tokyo has great vintage, although I have never been.
Bianca Jagger
Amal Clooney
My style icon is: Bianca Jagger for her wardrobe and Amal Clooney for her life, intelligence and service.
The best book I’ve read in the last year is:Where Good Ideas Come From by Steven Johnson had a lasting impact on me.
In my fridge you’ll always find: Lots of veggies. If I am well behaved and organised I’ll do a market haul on a Sunday. Courgettes, cauliflower, broccoli, hummus, all the herbs, red onion pickles, oat milk, olives, capers, lemons and eggs. Condiments. Lots of spicy condiments. Oh and cheese.
My favourite room in my house is: My bedroom.
I recently discovered: The power of the edit. Saying no.
Isamu Noguchi
The one artist whose work I would collect is (if price is not an issue) Sculptures from Isamu Noguchi.
The podcast I listen to is: Economist Radio. To the point and informative. There is so much noise when it comes to information. The world is so complex. By the time events reach headlines there are so many underlying factors and reasons why systems and countries are the way they are. I’m trying to educate myself more so that I can read the news from a point of educated understanding and not judgement.
The best gift I ever received was: An island holiday from a best friend. I took lots of memory photos that I will cherish forever. That feeling of pure contentment when you are at your most relaxed state. It’s the best.
The last meal out I had that truly impressed me was: The flounder and carrot salad at Celeste. I believe the team there is truly talented. Emma, Nick and Gatlin make you feel like you’re at home when you arrive. They have a warm energy and refreshing perspective. They truly love what they do and it shows.
The beauty / grooming product I can’t live without is: A nice face oil to massage my face with at night.
The last music I downloaded was: Sade.
If I wasn’t doing what I am, I would be: A teacher or an architect.
My favourite pampering treatment is: A good massage.
I have a collection of: Books, jewels and friends.
Expand your basic cocktail repertoire by ordering some fruit and vegetables. Turn to lime, coconut, chilli and watermelon for devilish drinks that boost your spirits and vitamin intake.
Watermelon Spritz with Chilli vodka
Ingredients 30ml chilli infused vodka 15ml Martini Bianco 15ml Aperol 30ml fresh watermelon juice 45ml Soda 1 Mint sprig 1 crack of black pepper
Method 1. In a mason jar crush large chunks of watermelon with a muddler. Strain out the fresh juice and set aside. 2. Measure and pour the chilli infused vodka, Martini Bianco, Aperol and fresh watermelon juice into a stemless wine glass. Swirl to combine. 3. Half fill a second stemless wine glass with ice, pour in the soda and top with the watermelon mixture. 4. Garnish with mint and dust with cracked black pepper to serve.
Chilli Vodka Infusion Slice 5-6 fresh chillies and put them into a full bottle of vodka. Leave for two hours and the infusion will be ready to use.
Method Simply shake liquid ingredients over ice and double strain to serve. Garnish with fresh chilli.
For infused gin We infused 200g desiccated coconut per litre of gin. Allow to infuse for at least 48 hours before straining out solids.
For chilli syrup Finely dice 5 chilli peppers. Dissolve 500g white sugar with 500ml water. Add chillies and pop on medium heat. Let simmer until desired heat and consistency are reached (should coat the back of a spoon). Strain out solids and let cool.
Fejoia Caipiroska
Ingredients: 60ml Vodka 2 Feijoas 1 Lime (cut into 6 wedges) 1 tsp Raw sugar 1 sprig of fresh Mint to garnish Crushed ice
Method: 1. Scoop out the flesh of two feijoas per Caipiroska and whiz in a blender for several seconds. 2. Pour into a glass, add the sugar, squeeze in juice from lime wedges, add the wedges to the mix, then muddle just enough to dissolve the sugar. 3. Add vodka and stir together. 4. Fill another glass completely with crushed ice and strain contents over top. Garnish with a sprig of mint and extra lime if desired.
Indulge in a hot, soupy bowl of ramen noodles with this deliciously easy recipe.
With a strong need for comfort and all this time on your hands, there’s no better time to forgo the cheap packet variety and learn how to make ramen from scratch. Ramen is the Japanese rendition of Chinese Lo Mein. These noodles have a long and rich history in Japan since being adopted from China, with many different and fantastic versions of the noodle dish, taking anywhere from two minutes to two days to prepare. This recipe is as achievable as it is delicious.
Garnishes
4 eggs
1 braised bamboo shoot (sliced)
4 green shallots (finely sliced)
2 tsp sesame oil
12 pieces of kamaboko (Japanese fish cake)
300g dried ramen noodles
500g pork belly (skin removed but as much fat as possible intact)
1/4 cup flaky salt 1/4 cup sugar
One day in advance, place the pork belly fat side up in a small, snug-fitting roasting pan. In a small bowl, mix the salt and sugar together evenly and rub over the pork belly. Cover and refrigerate overnight.
Preheat oven to 220°C. Discard any liquid that came out in the pan.
Place the pork belly in the oven, uncovered. Cook for 40 minutes. Baste the pork belly 20 minutes in with the rendered fat. Continue to baste it until the pork belly has a golden brown exterior.
Reduce the oven temperature to 130 °C and cook for another hour to an hour and a half, or until the belly is tender but not quite falling apart. Remove the pan from the oven and transfer the pork belly to a plate. Allow the pork belly to cool slightly. When the pork belly is cool enough to handle, wrap the belly in plastic wrap and place it in the refrigerator. Allow the pork belly to thoroughly chill then slice into 1cm thick slices.
Place pork stock and chicken stock in a pot and bring to a very gentle simmer. Add kombu and shitake mushrooms to the stock and simmer very gently for 30 minutes. Bring a small saucepan of water to the boil. Reduce to a simmer then add whole eggs and cook for 6 minutes. Remove eggs and place in a bowl of chilled water to cool. Finely slice the spring onions and fish cakes. Cook noodles according to directions then strain. Strain the stock then return to the heat. Add the sugar, tamari and mirin.
Peel the eggs and slice in half lengthwise. Divide the noodles between 4 bowls then arrange the eggs, pork, kamaboko and spring onions on top. Ladle over the hot broth and drizzle a few drops of sesame oil over the top.
One of the best chefs our country has to offer, it goes without saying that Josh Emett sure knows his way around a kitchen. Yet despite being best known for the gastronomic creations he whips up at Ostro,Hawker & Roll and Madam Woo (alongside Queenstown’s Rata) it’s a different cooking quarters that has been the focus of our attention of late: his own kitchen at home.
Via a spate of recent video recipes, taken in his home and delivered to his rapidly growing Instagram audience (42,680 followers and counting), Emett has been teaching the masses how to become better equipped in the cooking department — whether it be by divulging the secret to the perfect, creamy mashed potato or delivering a step-by-step guide on the ultimate, mouth-watering eggplant parmigiana. Stealing the spotlight in each of Emett’s videos, however, has been the environs he cooks within: a spot that’s giving us serious kitchen envy for more than one reason.
Undeniably the crowning glory of Emett’s home, the chef and restaurateur’s kitchen is as carefully constructed as the dishes he works his culinary magic on. The brainchild of both Emett and Alan Bertenshaw, director of Matisse, local distributors of coveted Italian kitchen brand Arclinea, the duo worked together to create a space that is both refined and functional. The result is a stunning, modernistic marriage of glistening accents and timber finishes. A beautiful space that is well-deserving of the exquisite dishes the chef is known to produce.
If you’ve ever faced a sample sale you know that fashion and food aren’t always friends but all levels of taste combine at the magnificent, Michelin-starred Gucci Osteria in Florence. “I thought of this recipe that uses fennel as a basic ingredient because it is a seasonal vegetable and because of all the stories and curiosities surrounding this vegetable,” chef Karime Lopez says. “In Greek and Roman history, in fact, fennel was considered a symbol of strength and vigour and they believe it brought luck.” “Some treatises on Ancient Rome reported how Roman gladiators added fennel to their dishes to be successful in the arena… This is also the reason why – for the Gucci Osteria menu – we called this dish ‘Lucky Fennel.’”
Lucky Fennel (Linguine with Fennel Cream) Serves 2
Ingredients 4 Fennel, for the cream 2 Fennel, sliced 2 Red prawns 200g Wild Fennel 20 Pistachios 1 Lemon Lemon oil 400g Seed oil Extra Virgin olive oil Salt 100g Linguine (Pasta)
Method For the Cream 1. Wash and cut the fennel coarsely, steam them at 90ºC for 2 hours 2. Drain the fennel once cooked and whisk them with Evo oil and salt until creamy 3. Pass the cream in the chinois strainer with fine mesh
For the Wild Fennel Oil 1. Whisk 400g of seed oil with 200g of wild fennel 2. Then heat the oil in a saucepan and bring it to a temperature of 80ºC 3. Filter the oil in a sac à poche (piping bag) and then filter it with the chinois strainer with fine mesh
For the Pistachios 1. Toast the pistachios in the oven at 190 ºC for 4 minutes 2. Grate them with a microplane
For the dish 1. Cook the linguine pasta in abundant salted water for about 5 minutes 2. Drain the linguine and finish cooking in the pan for 3 minutes, adding the fennel cream and the lemon oil to make them creamy 3. Season the raw and finely sliced fennel with the wild fennel oil 4. Season the prawns with Evo oil and the lemon peel and cut them into 6 pieces each
To serve Spread the grated pistachios on the base of the plate, and lay a nest of linguine on top, developing it in height. Add 6 pieces of prawn, other pistachio powder and finely sliced fennel. Garnish the dish with wild fennel leaves.
Born in Sydney, Carol Crawford’s interest in art and sculpture was piqued on frequent visits to galleries with her parents, “I was always a doodler and a maker of things,” she says, “oh, and a chronic day-dreamer.”
For anyone unfamiliar with Crawford’s work, her sculptures have gained quite a following among fashion and design insiders. Featured in esteemed publications like Harper’s Bazaar and Vogue for the unique shapes she creates out of stone, Crawford manages to take a solid material and transform it into curved, interlocking forms that would typically lend themselves to a more fluid medium.
But for Crawford, the artistic process is less about forcing her stone to shed its straight lines and corners and yield to her tools, and more about working with its natural properties. She explains, “the sculptures evolve organically as a conversation between myself and the stone.” Going on to say, “I feel I am merely the medium, and the result is what was always meant to be.”
As a result, no two sculptures by Crawford are the same. And when you see them in a space, you feel the individual energy the artist has imbued in each — every one different but joined by the motif of rounded movement. Having just returned from a residency in Berlin and with a number of interesting projects on the horizon, Crawford is the creative we have our eyes on right now.
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