Getting to Know: Architect Jess Walker on Killing Eve and Turkish baths

24 Apr 2020

As the creative force behind architectural firm Bureaux, which she founded with friend and fellow architect Maggie Carroll in 2010, Jess Walker has a cultivated eye for design. Here we ask Walker to look beyond blueprints and reveal her plans for happiness.

My personal style can be defined by as
A domesticated Monica Bellucci character on vacation in the Italian countryside.

The last thing I bought and loved was
An Akari H pendant light from the Noguchi Museum that I now have hanging in my dining room.

Jess’s dining room with her Akari H pendant light

My favourite room in my house is
My bath with the afternoon sun and a book.

My favourite app is
I am always slightly terrified but also fascinated by the Apple Health aps ability to have more of a grasp on what my body has been doing than I do.

An indulgence I would never forgo is
Scented candles.

An unforgettable place I visited was
American architect John Lautner’s Sheats-Goldstein residence in Los Angeles.

Next place I’d like to go to
Maison de Verre in Paris.

If I had to limit my shopping to one neighbourhood in one city it would be
Omotesando, Tokyo.

An object I would never part with is
I have a number of special artworks made by clever friends – if I had to pick one it would be a sculpture of windows by Stephen Brookbanks.

My style icon is
My style icons are a small number of women in my life who have brilliant minds, love to dance and love to cook. A fabulous dress, gumboots, cocktail in hand traipsing through the garden to collect herbs to garnish a lovingly prepared meal. This is my perfect woman.

The best book I’ve read in the last year is
The Overstory by Richard Powers.

I can’t miss an episode of
Killing Eve.

In my fridge you’ll always find
Homemade condiments.

I recently discovered
That I am very happy being in lockdown, in my house, with my family.

A gadget I can’t do without is
The robot vacuum cleaner I have yet to purchase that works well on timber floors and rugs and will tidy up after my dog and children.

The one artist whose work I would collect is (if price is not an issue)
It’s far too hard to answer this question with just one – it would be a collection of perhaps Giorgio Morandi, Donald Judd, Tomislav Nikolic and an Anni Albers print.

The last meal out I had that truly impressed me was
Albertos Lounge in Sydney, followed a few days later by a perfect last supper at Bar Celeste the night before going into isolation and then lockdown, many nights ago.

The podcasts I listen to are
I’m not sure I’ve ever listened to a podcast; I prefer to read or watch.

I have a collection of
Kokeshi – traditional Japanese wooden dolls. It’s a collection I have started for my daughter.

The best gift I ever received was
Peter Zumthor’s complete works – which comes in a collection of 5 volumes, which my husband lovingly lugged home from a bookstore in the US.

The beauty product I can’t live without is
Zoe and Bios face Oil.

The last music I downloaded was
John Prine.

If I wasn’t doing what I am, I would be
A florist.

My favourite pampering treatment is
A Turkish bath – preferably in Turkey.

www.bureaux.co.nz

Image credit: Header Image: Jackie Meiring

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Classic details and an artistic approach offer cocoon comfort in this sky high apartment

PHOTOS Shannon McGrath & Claire Delmar | 23 Apr 2020

Interior Designer Alicia Holgar paused when given the challenge of creating a stylish cocoon for this apartment owner’s artworks and books in a style that responded to the aesthetics of legendary architect Harry Seidler. The only solution was to spend time in the Brisbane apartment bulding, absorbing the needs of the space and letting the fluid floor plan point towards custom pieces for the relaxed environment.

Moooi Meshmatics chandelier from ECC, Space Copenhagen Mater Trumpet coat stand from Cult Design and Vitra Wiggle stool from Matisse

Moooi Meshmatics chandelier from ECC, Space Copenhagen Mater Trumpet coat stand from Cult Design and Vitra Wiggle side chair from Matisse

The soothing and sophisticated result is one of light-filled luxury, with an impressive impact thanks to a cantilevered wall, acting as an extension of the architecture and extending Seidler’s own sinuous curves.

Tapping into the owner’s art appreciation, Holgar commissioned LA-based artist Jessalyn Brooks to create a mural, The Avians, which took its cues from the apartment’s bird’s eye outlook.

Catellani & Smith Lederam S2 pendant from ECC, Knoll Cesca chairs from Studio Italia and Serge Mouille Lampadaire Droit floor lamp from Cult Design

Catellani & Smith Lederam S2 pendant from ECC and ‘The Avians’ original mural by Jessalyn Brooks

The mural sits easily among other artworks, such as Ryan Hoffmann’s brilliant blue circular piece in the lounge area and the ceramics by A Ceramics and Guido Deleu on the Den Holm entry table, which again echoes the building’s curves.

Catellani & Smith Lederam S2 pendant from ECC and Knoll Cesca chairs from Studio Italia

Alongside the custom pieces a selection of classic furniture, such as the Wiggle Chair, the Barcelona Chair and Cesca dining chairs add gravitas to this castle in the sky.

“The space feels impressive but not in the way you would expect,” Holgar says. “Through pushing boundaries and utilising the element of surprise, the calm palette is enriched by a sculptural sophistication, which adds new layers of depth, light and shade.”

Knoll Barcelona chair from Studio Italia

Sculptor Norman Carlberg inspired entry table handmade by Den Holm, Nanimarquina Stone wool rug from Cult Design and Vitra Belleville chair from Matisse

Louis Poulsen Yuh table lamp from Cult Design

Stellar Works QT Chillax low chair and ‘Art Quartet #4’ 2018 by McLean Edwards artwork

Foscarini Rituals wall lamp from ECC and Zanotta Teti side table from Studio Italia

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Four unique ways to take corn on the cob from basic to brilliant

23 Apr 2020

If there’s one vegetable that speaks of joy, it’s the bright, sunshine yellow corn on the cob. With plenty of corn still available in the supermarkets, why not trial something new?

All recipes serve 4 people and are cooked without the husks.

1. With Smoky Butter
Start grilling the corn on the BBQ and while they’re cooking, in a small bowl, combine a tablespoon of softened butter, the juice and zest of one lime, half a teaspoon of smoked paprika, salt and pepper. Once the corn is cooked (in your chosen method), slather with the butter mixture.

2. With Herbed Goats Cheese Butter
Elevate your butter combination with this deliciously creamy and richer rendition. Combine 3 tablespoons of softened butter, 3 tablespoons of soft, herbed goats cheese, 2 cloves of diced garlic (lightly toasted in a pan prior), zest of half a lemon, and a pinch of Himalayan salt. Spread over either boiled or microwaved corn while still hot.

3. With a Pesto Rub
At this time of year, it’s likely that you have an abundance of basil in the herb garden, and if you’re up for making your own pesto (or alternatively obtaining a pre-made pottle) this recipe is a delicious, summery take. Once the corn is cooked, brush a layer of pesto on the cob, and shave some good quality Parmigiana-Reggiano on top.

4. With an Asian Marinade
Introduce Asian-inspired flair with this delicious glaze. Add 2 tablespoons of Hoisin sauce, 2 tablespoons of runny honey, 1 tablespoons soy sauce, and half a diced chilli for that extra kick. Place the uncooked corn onto a sheet of tinfoil, drizzle the marinade, and wrap up individually into their own parcels. Grill on the BBQ until cooked.

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The five crucial steps for cooking the perfect steak

23 Apr 2020

Even the least technically gifted chefs know the importance of being able to cook a good steak. It is a rite of passage after all. While everyone, from Heston to Jamie, tends to observe a personal set of rules, there are some cardinal directions for achieving steak perfection.

1. Season and sit
Remove your steaks from the fridge, pour olive oil over both sides and season generously with salt and pepper (dousing with oil first will help the seasoning stick). Allow the meat to rest for about 20 minutes, so as to come up to room temperature. This way, it will cook more evenly. NB, sea salt flakes are an absolute must.

Lodge Square Grill Pan from The Studio of Tableware

2. Use the right equipment
Two words: cast iron. To get the best tasting steak, it needs to have a good ‘crust’ and the best kind comes from a cast iron skillet. Our favourite is the Lodge Square Grill Pan from Studio of Tableware. As the meat cooks to a crispy outer layer, it picks up a deeply savoury, caramelised flavour that you might not ever recover from. Investing in a good pan is imperative.

3. Butter her up
Again, we come to the matter of the crust. In pursuit of said deep golden outer hue, a generous amount of butter is involved. Heat the pan until it is very hot, add a couple of tablespoons of oil before adding a sizeable knob of butter. The oil will help prevent the butter from burning.

4. The act itself
Throwing a steak into a pan of sizzling hot (but not burning) butter should incite a true sizzle. If not, the game is already over. And no matter what your dad might have taught you, it’s vital to remember: thou shalt not cook a steak for the same amount of time on each side. Once your steak has hit the grill, resist the temptation to touch it until it has cooked for five minutes on one side. Then turn it over before cooking for three. Of course, if you prefer your meat to be anything other than medium rare, adjust accordingly.

5. Let it be
Once removed from the skillet, slather your steaks in fresh herbs and butter (alternatively, we suggest a slice of Lewis Road Creamery’s, Sean Connolly-formulated steak butter). Leave to rest for at least five minutes before serving them with the flavour filled, buttery juices.

www.thestudio.co.nz

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Get your seafood fix with this Salmon Tiradito recipe from Azabu

22 Apr 2020

As longtime fans of Azabu, we’re seriously missing their Japanese/ Peruvian cuisine, in particular the fresh raw fish dishes they are famed for. Thanks to Savor Goods, you can now get your hands on the fresh seafood from Azabu’s fishmongers, simply order their Seafood Selection box and be ready to try your hand at recreating some of their famed dishes, starting with the much loved Tiradito.

Tiradito marries Japanese sashimi with Peruvian ceviche. Instead of smaller chunks of fish found in a ceviche, tiradito features large sashimi-style slices. Instead of marinating the fish as you would for ceviche, tiradito calls for finishing it with a bright chilli-citrus sauce. We finish ours with a tangy passionfruit syrup.

Salmon Tiradito
Serves 4

Ingredients
200g sashimi-grade Salmon fillet, skinned
1⁄2 Butternut squash
20g Coconut cream
20g Passionfruit syrup
Small bunch of Coriander

Leche de Tigre Milk
4 small passionfruit, juice and seeds (around 50g in total)
35g white Fish
5g Garlic, peeled
4g Ginger, peeled
6g Red chilli, chopped
100ml Lime juice
15g Japanese mayo
2g Sea salt

Method
1. Place fish pieces, garlic, ginger, chilli, lime juice, Japanese mayo and flaky sea salt in a blender.
2. Blend to desired consistency, which should take approximately 30 seconds, enough time to bring out aroma and flavour but not the colour and season to taste.
3. Peel the butternut squash. Using a zester, cut fine strips of squash rather like spaghetti.
4. Line a plate with absorbent paper.
5. Add sunflower oil to a pan and heat to 140°C (note – use a deep pan and do not fill more than 1/3 full as the hot oil will rise to the surface as the squash is added).
6. Fry the butternut squash spaghetti for about 1 minute until lightly browned, transfer to the lined plate. The squash strands will not be crispy at this stage but do not worry – they will crisp up as they cool down. Season with sea salt.
7. Remove any residual brown flesh from the salmon fillet.
8. Cut the salmon into thin slices and arrange them in a single row over each of the four serving plates.
9. For each plate, spoon 2 to 3 tablespoons of the passionfruit & Leche de Tigre over the salmon.
10. Dot with a few passionfruit seeds around the plate, arrange a line of crispy butternut squash spaghetti and scatter a few sprigs of coriander over the squash and on the plate.
11. Sprinkle some sea salt flakes.

www.savorgoods.co.nz

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This Spicy Sausage Rigatoni recipe from NSP is the perfect family feast

22 Apr 2020

Bring some Italian atmosphere into your home with this comforting dish from Non Solo Pizza. To take your meal to the next level, order one of Savor Good’s Italian staples boxes that include the ingredients you need for culinary success. Bellisima!

Rigatoni with Spicy Sausage
Serves 6

Ingredients
1 tbsp Olive oil
1 large Onion, chopped
3 Garlic cloves, chopped
1kg fresh hot Italian sausages, casings removed
½ cup Red wine
1 400g can of diced tomatoes
1 400g can of crushed tomatoes with added puree
4 cups Rigatoni
2 cups (packed) Fresh rocket, stems removed
½ cup fresh basil leaves, thinly sliced
1 tbsp fresh oregano, chopped
½ cup Parmesan cheese, freshly grated

Method
1. Heat oil in a heavy large pot over medium heat.
2. Add onion, cook until translucent, about 4 minutes.
3. Add garlic; stir 1 minute.
4. Add sausage; cook until browned, breaking up with the back of a spoon, about 5 minutes.
5. Drain drippings from pot.
6. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil.
7. Reduce heat to low and simmer 30 minutes to blend flavours, stirring occasionally.
8. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
9. Stir pasta, rocket, basil, and oregano into the tomato sauce.
10. Simmer until rocket wilts, stirring often, about 2 minutes.
11. Season with salt and pepper. Transfer to a large bowl. Sprinkle with Parmesan.

www.savorgoods.co.nz

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An exercise in restraint offers a new view on luxury living in this spectacular home

PHOTOS Anson Smart | 21 Apr 2020

Perched near the peak of prestigious Bellevue Hill, overlooking Sydney’s magnificent harbour, this imposing home offered a significant challenge to interiors expert Alexandra Donohoe Church of Decus Interiors. Architect Luigi Rosselli had artfully capitalised on the cheque book-busting views, heightening the serious stakes in creating impactful interior design.

Space Copenhagen The Mater High Stool from Cult and the Indi pendants from Articolo Lighting

Turning her back on the harbour’s glittering water, Church focussed on upscale basics to accommodate the needs of the family of six who were looking for a ‘forever’ house. Rather than filling the space with distracting objects, pieces were carefully edited with a focus on making materials top quality.

Oluce Atollo table lamp from ECC, CTO Lighting Heron floor lamp from ECC, Moroso Redondo armchair from Matisse and B&B Italia Ray sofa from Matisse

Minotti Prince armchair from ECC, Minotti Jacob coffee table from ECC, Painting: Philip Wolfhagen’s landscape ‘Third Proposition: Triptych’ and walls in Resene Quarter Fossil

Minotti Lawrence sofa from ECC and Minotti Prince armchair from ECC, Walter Knoll Oki table from Matisse and walls in Resene Quarter Fossil

Branching bubble chandelier by Lindsey Adelman and walls in Resene Quarter Fossil

Balancing the building’s classic feel with contemporary demands, travertine slab walls and doors were used at the entry, with woven bronze mesh offering a slightly more obvious glint of luxury. Then dark oak flooring solidly anchored the floor, with Church mixing things up by delivering a lighter stain in the living areas, warmer tones in the study and dining area before offering a deeper experience in the expansive walk-in wardrobe.

Paola Lenti Kaba armchairs from ECC, Roda Harp armchairs from ECC and Roda Teka Dining table from ECC

Gallotti e Radici pendants from ECC, Knoll Saarinen Executive chair from Studio Italia and Rina Menardi Lagoon bowls from ECC

Painting: ‘The Envoy’ by Alexander McKenzie

It was in the areas where the view takes a backseat, such as the dining area where you should do your best to look at loved ones and in the powder room, where mirror inspections are mandatory, that extra details could be added. Above the accommodating Christopher Delcourt dining table, two Gallotti e Radici pendants light the space, dangling like daring earrings. While in the powder room the basin is encased in stone that features colours swirling like a Japanese ink print.

Victoria + Albert bath from Robertson Bathware

In other areas, such as the bedrooms, the palette is restrained to blues and greens with dashes of grey and playful shots of mustard and pink.

The result is one that matches the ‘forever’ brief, offering a happily ever after for the owners.

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How to sleep your way to good health and improve your immune system

20 Apr 2020

From experience most of us know that after a good night’s sleep we look and feel better and are more easily able to cope with the challenges of lockdown life. Now science is coming to the slumber party with an increasing number of studies showing why bedtime needs to be quality time. Here’s why you should be sleeping your way to good health and how a Hyoumankind pillow can help.

Sleep is important for your immune system
With the Covid-19 pandemic, our immune systems are front of mind when it comes to health. Getting a good night’s sleep is an important step in being prepared to deal with viruses and infections. Studies now show that people who don’t get quality sleep are more likely to get sick after being exposed to a virus, such as the common cold.

Stoyan Dimitrov and Luciana Besedovsky at the University of Tübingen in Germany discovered that T cells, a type of white blood cell that is critical to the body’s immune response, are able to target infected cells more effectively in bodies that experience quality sleep.

“Our findings show that sleep has the potential to enhance the efficiency of T cell responses, which is especially relevant in light of the high prevalence of sleep disorders and conditions characterised by impaired sleep, such as depression, chronic stress, ageing, and shift work,” says Besedovsky.

During sleep, your immune system also makes and releases cytokines – a type of protein that targets infection and inflammation – helping it respond to viruses. So if you’re not getting plenty of sleep, your body may not have enough protective cytokines to help you fight infections.

How much sleep do I need?
To keep your immune system fighting fit you need to aim for 7-8 hours sleep a night, while teenagers should have 9-10 hours and children require 10 hours of sleep or more. When it comes to sleep quality is just as important as quantity and adults who are sleeping more than 9–10 hours may experience a restless night’s sleep or trouble nodding off.

Naps are encouraged
A 2015 study in the Journal of Clinical Endocrinology & Metabolism showed that sleep-deprived men who had two half hour naps the following day saw their immune systems return to effective levels.

Getting a nap on-the-go is made far more easy when you have a portable, ergonomically-designed pillow at the ready. Get some sleep, help your immune system and wake up refreshed – it’s a win, win situation.

www.hyoumankind.co.nz

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Superette co-founder Rickie Dee on Bali, first jobs and career advice

20 Apr 2020

Since opening her first store in 2002 aged 21, in central Auckland’s Drake St alongside co-founder James Rigden, Rickie Dee has become a fashion fixture in New Zealand. Superette was originally inspired by Collette in Paris but has developed its own local flavour. Here Dee dishes on escaping to Bali and Zoom personal training sessions.

Name: Rickie Dee
Occupation: Co-Founder & Director of Superette
Suburb: Point Chevalier

1. Best meal you’ve eaten in Auckland?
I love Asian and am obsessed with the Mushroom Wontons from Blue Breeze Inn. Locally, I love the Quinoa Bowl from Ambler in Point Chev.

2. What’s your poison?
I would say a good glass of champagne or wine but with three kids at home at the moment it’s probably more like a bottle! The Mumm Champagne Cordon Rouge Rosé is my favourite on a sunny day but as the weather is getting a little bit chillier, I find myself leaning towards a good red.

3. In one sentence, describe what you actually do in your job?
A little bit of everything!

4. Who can you thank for your success?
A lot of hard work, my supportive family, my business partner James and all the amazing people that we have on board with us at Superette.

5. What was your first job?
At high school I washed dishes at a café in Takapuna and then after school I worked in advertising before we started Superette.

6. Best piece of advice you’ve been given?
You can’t sell fresh air. My business partner James’s Dad used to tell us that all the time.

7. What advice would you give your younger self?
You need to be prepared to do everything in the beginning and you need to be ok with that.

8. What’s your favourite pastime?
I would have to say exercise. It’s the one thing that I find helps me clear my head and just have some time to myself. I try to get to a reformer pilates class a few times a week but for now I’m working out at home with my personal trainer via Zoom.

9. Where do you go to unwind? I usually like to go on holiday with the family, Bali is one of my favourite destinations and I’ve been going there since I was little. However this year we’ll be aiming to venture somewhere in NZ and do a bit more exploring in our own backyard. I would love to make my way to Huka Lodge in Taupo at some point!

10. What’s your guilty pleasure?
I’ve got a bit of a weakness for lollies and find myself stealing one or two off the kids every now and again.

11. What are your favourite Instagram accounts?
@superettestore and @superette.international of course but outside of work I love @archdigest for home and interiors inspo, @joshemett for dinner ideas and @meccacosmetica for go-to beauty advice.

View this post on Instagram

A post shared by Superette (@superettestore)

www.superette.co.nz

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With this recipe take your iced coffee to the next level with hot chocolate

20 Apr 2020

While the iced coffee may have started as a straightforward affair of espresso, water and ice, it has since evolved to include the likes of milk, chocolate, whipped cream and even ice cream (sometimes all of the above). And while we’ll always love the simplicity of the OG iced coffee, this season we’re embracing all the bells and whistles with Nespresso’s indulgent and undeniably delicious interpretation. The Long Black Over Ice and Flat White Over Ice capsules are available now for a limited time from Nespresso online.

You will need
4 Nespresso Long Black Over Ice capsules
2 silicone ice ball moulds
Lewis Road Creamery Organic Homogenised Milk
Lewis Road Creamery Organic Single Cream
Whittaker’s Milk Chocolate Sante bar

Method
1. Take empty spherical ice moulds and fill them with two Nespresso espresso extractions. Top the rest up with water and freeze.
2. Set aside a tall glass. Heat cream on the stove until hot before breaking up the Whittaker’s Milk Chocolate Sante and stirring the pieces in. Keep stirring until the cream and chocolate has melted into a ganache and set aside.
3. Pop frozen coffee out of its silicone moulds and stack vertically in the tall glass.
4. Heat milk in a pot until warm and pour over the ice. It will slowly melt the coffee spheres.
5. Finally, drizzle ganache over the top for a touch of extra sweetness and enjoy.

www.nespresso.com/nz

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