Source: The Vibe 101 Gets A Logo!
Source: The Vibe 101 Gets A Logo!
Wouldn’t it be amazing to travel the world, sample cuisine from the finest restaurants and to write about your adventures from the most exotic cities of the globe? Well, Anthony Bourdain is living …
Frank Gehry is a trailblazer in contemporary design, often considered as one of the most highly acclaimed architects of the 20th century. An iconic genius in post-modern architecture, Gehry thrives in pushing the boundaries with his complex, avant garde concepts. Gehry’s bold structures rebels against the status quo, shifting away from the paradigm that ‘form follows function’.
As a proponent of the deconstructivsm movement, Gehry’s projects are defined for their striking profiles, mixed with undulating layers of elements, resulting in structural facades that are both complex and bold. His style of producing abstract constructions are combined with his use of malleable metal finishes juxtaposed against more traditional building components like concrete or bricks.
Gehry portfolio of projects are characterised for their use of unconventional materials, incorporating structural elements manipulated to produce rippled forms and irregular shapes. Although Gehry’s creative vision was inspired by the DeCon architectural style, the silhouettes of his spectrum of famous landmarks mixes a new age revival of cubism and futuristic aesthetics.
Below are a snapshot…
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Wouldn’t it be amazing to travel the world, sample cuisine from the finest restaurants and to write about your adventures from the most exotic cities of the globe? Well, Anthony Bourdain is living my dream – he writes, he travels, he eats – the trilogy to a perfect life!
I’ve only just jumped on board the Anthony Bourdain bandwagon. After watching his appearances as a guest judge in the series Top Chef, I initially thought Bourdain was an arrogant twat. He dished out criticism with an acid tongue to wannabe Gordon Ramsays. Yet it was the same sharp wit that sparked my curiosity. So much so, I was intrigued to find out more.
A recent episode of No Reservations reflected on the beginning of Bourdain’s rise to fame. Bourdain initially gained critical acclaim with his scathing expose on the seedier side of the restaurant industry in the article titled Don’t Eat Before Reading This, published in The New Yorker1. The scandal generated by the piece paved the way to a book deal and the publication of Kitchen Confidential: Adventures in the Culinary Underbelly2. Its success kick-started Bourdain’s career as a host of various travel and lifestyle programs including No Reservation, Parts Unknown and The Layover and was the catalyst for further book launches. The rest they say is history3.
Prior to his celebrity status, Bourdain admitted that he was a “journeyman chef who didn’t create 5 Star dishes or have his own show on the Food Network”4. So, why would a chef achieve so much recognition by slagging off his counterparts in an obnoxious newspaper article? It’s simple, Anthony Bourdain is the Howard Stern of cooking! He’s the antithesis of the sweet and cuddly likes of Nigella Lawson or Jamie Oliver. Instead, Bourdain is a foul mouthed, crude, sharp shooter without a filter. He’s got the balls to speak his mind and tell it how it is while wearing his signature cowboy boots.
On the flip side, Bourdain is articulate with a quick wit, a dry sense of humour and offers copious sprinkles of sarcasm. His shows are eloquent. As he treks through cities, towns or villages, Bourdain mingles with the locals, visits their homes or drops by at local bars or pubs to discover local cuisine. Each segment delves into hot trends of the culinary world including old style cooking versus molecular gastronomy and comfort food as opposed to fine dining. He’ll explore markets along roads less travelled to reveal unique ingredients. However, in contrast to other lifestyle programs, Bourdain’s series have an edgier vibe, often intertwined with current political or economic affairs, uncovering the heart and soul of a country, its lifestyle, culture and its people. Best of all, he’ll taste test native cuisine from high end restaurants in addition to traditional home cooked meals.
What makes Bourdain’s story even more quirky is his unconventional start in the industry. He began his career with a summer job in a blue collar restaurant, as a dishwasher and part-time salad man5. In Bourdain’s own words, “it was a place where kitchen employees drank everything in sight, stole everything in stock and screwed the staff and half the customers”. A pivotal moment occurred during a wedding reception held at the venue. The bride stopped by the kitchen and out of the blue, the head chef requested that Bourdain man his station. To his amazement, Bourdain found the chef disappear off with the new bride to do the “vertical rhumba” behind the garbage stockaid. The incident proved to be his teenage epiphany to become a head chef6.
In summary, Bourdain isn’t afraid to rock the boat. You either love him or loathe him. He’s offbeat and quirky. I’m living life vicariously through his worldwide adventures and I’m enjoying the ride.
4. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
5. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
6. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
It’s true. I have a style obsession! I have an instinctive flair for all things fabulously chic, whether it’s fashion, photography, art to architecture. I’m a visual person. Comfort and functionality? Blah, blah, blah – boring! But if it’s eye catching, on trend, with a dash of wow, you’ll have me salivating – and I have no shame!
On the flip side, I’m a space cadet with no artistic talent or skill to create my own masterpiece. This applies to interior decorating. I know what I like, but I struggle at pulling together a look that has panache, you know, what the French call a little ‘je ne sais quoi’. Instead, I’m living my designer dreams through the growing number of home makeover programs that I’m highly fixated with.
Where do I begin? Sarah Richardson (Design Inc, Sarah 101, Sarah’s House, Sarah’s Cottage, Room Service), Candice Olson (Divine Design, Candice Tells All), Samantha Pynn (Summer Home), Genevieve Gorder (Dear Genevieve), Jane Lockhart (Colour Confidential), Robert and Cortney Novogratz (9 By Design, Home By Novogratz). I also have to add Shaynna Blaze (Selling Houses Australia, The Block) into the mix for some home grown Aussie talent. Overall, the list is long but distinguished. These people are all visionaries, who bring their ingenuity to life.
Each of their respective programs gives you in depth look into the world of interior design, including the highs and lows of home renovations. With their extensive knowledge and creative talent, they rescue humble abodes from the depths of design distress to breathe new life into any type of home. Using innovative and contemporary solutions, they combine both function and beauty to reveal a room’s true potential. These designers have produced several awe-inspiring room transformations, converting a home from drab to fab, while incorporating the contrasting styles and requirements of their clients to achieve a balanced, cohesive look. No challenge is too big!
Below is an insight into the signature design aesthetic of the creative minds behind some of the most entertaining home makeover programs as screened on the Lifestyle Home network:
If money grew on trees, I’d love to incorporate their design concepts within my own humble abode. I can only dream to have any of these designers weave their magic and transform my home, with its modest décor, to one of sumptuous class and sophistication. I’d love to colour my world with their infinite ingenuity! It won’t happen overnight, but it will happen.
On today’s menu: Entrée is a cocktail of deep fried scorpions, salt infused grasshoppers and sautéed caterpillars; Mains includes a choice of grilled iguana on a bed of sliced yak testicles or roasted wild boar on a jus of buffalo mucus, topped off with a brûlée of fermented armadillo lungs for dessert. Bon appétit!
I use to gag having to finish off my peas or brussel sprouts when I was younger. But Andrew Zimmern, host of the eye-opening travel program Bizarre Foods, is on a mission to explore the flipside of culinary delights. Bizarre Foods takes you on a food safari beyond the predictable gourmet path. Zimmern journey’s the world on roads less travelled, often outside popular tourist hot spots, to discover local delicacies in striking contrast to the taste buds of your average holiday-maker. His motto is ‘If it looks good, eat it’. That is, don’t knock it until you try it – but Zimmern takes it to a whole new level!
Nothing is off limits. In Zimmern’s own words, ‘There’s very little that walks, crawls, swims or grows in this world that hasn’t crossed my lips’. Anything edible is fair game, regardless of how strange the dish is, how funky or pungent the odour, where you find it, or whether it’s served raw…or eaten alive! From piranhas, raw sea urchins to guinea pigs, Zimmern has devoured some of the strangest of delicacies that would challenge the most adventurous of appetites. Zimmern proves it’s mind over matter. If you can overcome the psychological barrier, you’ll learn to appreciate indigenous dishes you would otherwise have thumbed your nose at.
Zimmern has visited numerous destinations across the globe, including major cities to remote towns that are off the beaten track, from countries as vast as Vietnam, Mexico, Taiwan to Trinidad & Tobago to name just a few. In his quest to experience delectable titbits of the more ‘exotic’ variety, Zimmern exposes the heart and soul of a culture, revealing unique recipes that define a country’s local cuisine. Zimmern often visits markets to unearth unusual fruits, vegetables, seafood, meat, spices and other ingredients that are fundamental to a region’s food heritage. He spends time with locals in their homes to observe how dishes are prepared. He mingles with highly regarded chefs, food critics or local fishermen and farmers to uncover the distinct flavours of a country. Zimmern also doesn’t shy away from food sold by street vendors to fully appreciate a nation’s ‘gourmet’ scene.
Along Zimmern’s journeys, you learn that indigenous delicacies are usually shaped by what Mother Nature has to offer. Locals make the most of what their surroundings serve up, living off the land that sustains their villages. Food sources include wild animals and vegetation as untamed as the environment in which they’re found. Farming, fishing or hunting are often integral to a nation’s lifestyle and survival. Zimmern points out that in some countries, the culture demands that every part of the animal be used in the cuisines. These are traditions and customs that date back many generations. Ears, tongues, heart, livers, lungs, to penises and testicles…nothing is wasted or spared. One man’s discard, is another man’s signature dish.
My stomach twists in knots at the idea of having to eat jellied mouse nose or a broth of turtle feet. By contrast, Zimmern has no fear. His stomach must be made of cast iron as each morsel is chewed down with a zesty zeal. He’s honest but polite in his opinion of each dish. Zimmern often describes each bite, the flavour, the texture, the aroma in a way to which viewers can relate. To give you an insight, below are a few samples of Zimmern’s taste tests:
Donkeys are a delicacy in China – it’s lean, high in protein and low in fat. According to Zimmern, a serving of stewed donkey meat served cold – ‘it’s fresh, not gamey, great texture, tender – awesome’. Stir fried donkey skin is like ‘chewy meat noodles with a hint of spice’. Sautéed donkey tail is like ‘a pot roast that melts in your mouth – delicious’! By contrast, braised camel paw is ‘an acquired taste, with a funky smell, gamey texture, with a salty gelatinous bite, like chewy jelly’.
Snake is a specialty in Vietnam. A freshly gutted cobra heart is served still beating and tastes ‘milky’. Deep fried snake skin is ‘just like pork crackling’. Snake meat itself is ‘a cross between eel and chicken’. While in Bolivia, llamas are a favourite amongst the locals. It’s a healthy meat to eat and low in cholesterol. Llama brain and tongue with garlic sauce – ‘it’s chewy, not gamey but fresh tasting’. On the other hand, chanfaina, a Bolivian stew of lamb liver, lungs, heart, kidneys with spices like cumin and turmeric – ‘smells like a butcher shop that’s had no electricity for four days. But, it has an intense livery flavour balanced by a seasoning of spices – perfect’!
So, the next time you’re on a gourmet trek, turn to the flip side of the menu and go hard core! Stir fried tarantulas, pickled bulls heart, rotten shark meat, poached buffalo penis, steamed goat testicle dumplings…. Mmmmm, finger licking good! Enough to tickle the taste buds!
Take me back to the sweet times
The hot nights
Everything is gonna be alright
In the summertime
Baby, in the summertime
That is where I’ll be1
Summer is the best season for outdoor entertaining. It’s the best time to host a barbeque with family and friends, sit under the pergola with a good book in one hand and a glass of wine in the other, or to dine under the stars….alfresco style!
Over the summer break, we were given an outdoor daybed, ideal for relaxing and kicking back while soaking in the sunshine in the backyard patio. However, the daybed was one of those unique finds off the streets, as part of hard rubbish collection. It’s what professional designers would refer to as ‘vintage’ furniture. But to the everyday wannabe decorator like myself, the daybed was a random piece of trash with the potential to be one’s treasure!
In a nutshell, the daybed required some ‘tszujing up’, a pompous way of saying….a makeover. It’s no secret. I have an appreciation for all things arty farty. Unfortunately, I wasn’t blessed with artistic genes and I have very minimal creative talent. But it hasn’t stopped me from trying!
After watching several episodes of Summer Home (see post titled Summer Home – Rustic Glam), hosted by Samantha Pynn and screened on Australia’s Lifestyle Home network, I thought I’d try my hand at applying her simple techniques to updating dated old furnishings. Turning the daybed from drab to fab became my pet project and I was on a mission. I was a do-it-yourselfer (DIY-er) on a budget!
First, buying a mattress was essential and probably the easiest step in the process. The next stage was to add a touch of summer chic. In line with Samantha’s approach, I thought of creating a slip cover for the mattress to inject some visual glam. I chose a black fabric for durability and for $10 a metre, the fabric was a bargain! Black was also a versatile shade that mixes well with other colours. After several days of sketching, developing a pattern and marking it out on material, it was all systems go and I began sewing the slip cover together. Sewing isn’t my forte and it was a process of trial and error, but I eventually made a cover that fit the mattress snugly.
A simple style tip that Samantha uses for greater visual impact is to accessorise with accent pieces. In this instance, I opted for several throw pillows. I managed to purchase six cushions for under $50. Although, each was a combination of different textures and patterns, together they had a cohesive look in terms of the colour palette, shape and size. A unified theme is vital for the overall look to gel together.
Ultimately, it’s possible to update tired, ordinary second hand furniture pieces with a fresh look using practical measures that won’t break the bank. Adding a splash of colour, pattern and texture can provide a touch of understated casual chic.
Now, it’s time to chill out on the daybed and enjoy the sunshine with that glass of wine.
1. “In the Summertime” – Thisty Merc, ‘Thirsty Merc’, Warner Music Australia, Ray Thistlethwayte