TRAVEL HOME FOOD LIVINGI S S U E t w o

magnolia rouge

photography and design are our heart beat...the stories are our soul

TRAVEL . HOME . FOOD . LIVINGI S S U E O N E

©2014 Magnolia Rouge

All rights reserved. No part of this book may be reproduced or distributed

in any form without prior written permission of the editor, except in the

case of brief portions quoted for the purpose of review as permitted

by copyright law. All images and text published in this magazine are the

property of the respective owners.

CONTACTWhether you have a beautiful wedding or shoot you'd like to share with us,

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Front cover photo by Alexander James

Inside cover photo by Kayla Barker

Back cover photo by Kayla Barker

Published by Artifact Uprising

Magazine curated, edited and designed by Kate Holland (Magnolia Rouge)

Illustrations by Annie Brooks

magnolia rouge

ALEXANDER JAMES // KAYLA BARKER // GRETA KENYON // KYLE JOHN

ERICH MCVEY // ROBLEY CAROLINA // WHITE RABBIT STUDIOS // RYAN RAY

JEN HUANG // BRITT CROFT // KELLY LENARD

CONTRIBUTORS

Putting together this issue of Magnolia Rouge Lifestyle has really transported

me to new places, and that in itself is the 'why' of what I do – even if it does

involve living vicariously through others adventuring this great wide world

of ours. Whether it's learning about a city or country I haven't yet visited,

perfecting the art of fly fishing or discovering a new recipe, the beautiful

photography that captures the places and activities takes me on a journey.

Exploring Machu Picchu has long been on my wish list of things to do,

so visiting it through the eyes of Ryan Ray's beautiful photographic essay

helped me feel that one step closer. Likewise Morocco – another destination

on that never-ending travel bucket list. Alexander James together with the

insanely talented Pearl & Godiva put together a mouth watering editorial

which features as our cover shoot. Taking place under the shadows of the

Atlas Mountains, it has me dreaming of warm starry nights in the desert

under the romance of a Bedouin tent, breathing in the intoxicating scent

of sandalwood and spices. Ok I'm getting carried away now... but that's the

beauty of photography. Thankfully I have a little journey of my own on the

horizon as I head off with my husband to explore the Pacific Northwest of

America next month. A two week road trip down the coast should satisfy

my travel yearning – at least until the next issue anyway! Enjoy exploring the

pages ahead of you!

04

Kate

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TAMARILLOS TWO WAYS by Greta Kenyon .........................................................................

CALIFORNIA COOL by Jen Huang .....................................................................................

RASPBERRY & MANGO SMOOTHIE by Greta Kenyon ........................................................

DUCK DELICACY by Greta Kenyon .....................................................................................

TRAVEL essays

FOOD essays

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DAUGHTERS OF THE DESERT by Alexander James ..........................................................

PERU by Ryan Ray ..................................................................................................................

NAPA VALLEY, CALIFORNIA by Kayla Barker ......................................................................

GIVERNY, FRANCE by Kayla Barker ....................................................................................

BUDAPEST, HUNGARY by Robley Carolina .........................................................................

COTSWOLDS, ENGLAND by Alexander James .......................................................................

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LIFESTYLE essays18

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ARTISAN TEA by White Rabbit Studios ..................................................................................

ON THE FLY by Kyle John ....................................................................................................

ROAMING FREE by Erich McVey ..........................................................................................

SUMMER CENTERPIECE by Kelly Lenard ..........................................................................

FARM TO TABLE by Britt Croft ............................................................................................

we begin in the romantic

sands of the moroccan desert

a spot of wine tasting and exploring of

the napa valley is our next destination

we then head down the californian coast to bbq with friends

then we head across the atlantic to

alabama and learn about the art of tea

next we're into the great outdoors where we partake

in a spot of fly fishing

let's take a journey...

no rest for the wicked, it 's back up and

out to bond with

mother nature

and then it 's one last sojourn

to europe as we explore the charming town

of budapest

next we slow down for a while and learn to

make a stunning centrepiece to wow when

we next entertain

and then we burn it off exploring

monet's hometown of giverny, france

all that activity has given us a

thirst so we learn how to concoct a healthy smoothie

and finish with some beautiful autumn

scenes in the english countryside

all that hiking makes us hungry so it 's into the kitchen with some tantalising tamarillos

before exploring the giddy heights of

machu picu in peru

before long we're back in the

kitchen whipping up a delectable

duck dish

which could be served up at a farm to table

spread like this

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When we started to conjure up the idea of shooting in the Moroccan desert, it

was but a mere daydream. But as our passion for the project grew, with the build

up of designs and ideas, as our senses came alive with the sights and smells of

the desert, the dream took shape. What makes our “visions” so thrilling — is

that chemistry — of taking a dream and giving it wings. We wanted to inject

truth and authenticity, with accents of the traditional berber style… so much

so that we spent an entire day hunting in the souks of Marrakech for a berber

wedding bridal headpiece. We didn’t want to do a shoot in Morocco and put

a girl in a perfect white wedding dress, it would be too out of context, too

jarring, and not in harmony with the soul of the desert.

DAUGHTERS OF THE DESERTP H O T O G R A P H Y B Y A L E X A N D E R J A M E S

w o r d s b y p e a r l c o l l i n s

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Could one say that, the inimitable

style of this shoot is in fact

reminiscent of ’wabi sabi’? It is

the Japanese phrase for ‘perfect

imperfection’. When we stood

in the endless desert and looked

up to the distant horizon, wispy

clouds of hope and change drifted

past, stained pink. A sense of awe

enveloped us, and gifted us with

a miniature but innate reflection

that the world, and life in it, is

truly a perfect imperfect wonder.

We do truly reject the sterility of

soulless design, and this is what

we came up with.

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Photography ALEXANDER JAMES PHOTOGRAPHY / Production, Art Direction & Styling PEARL & GODIVA / The Gowns SAMUELLE COUTURE

Bespoke Headpiece OPAL & OWL / Stationery KATHRYN MURRAY CALLIGRAPHY / Hair & Make-up SARAH LANAGAN MAKE UP ARTIST

Florals FROG PRINCE / Location LES CIGOGNES, MOROCCO & LA PAUSE, MARRAKECH / Props PEARL & GODIVA

artisan teaP H O T O G R A P H Y B Y W H I T E R A B B I T S T U D I O S

The practice of drinking tea is steeped in history and although it's been around for

over 2000 years, it's popularity is greater than ever today and it remains the most widely

consumed beverage in the world after water. First used for its medicinal properties in

China, it soon became an art form enjoyed by all social classes. It was a popular drink in

Buddhist monasteries after the caffeine proved to keep the monks awake during long hours

of meditation. For this reason, many monasteries cultivated vast tea fields.

Green, Jasmine, Oolong or the more exotic Assam Mangalam blend – whichever your leaf

of choice there is a soothing, calming nature to sipping a cup of perfectly brewed tea.

Piper & Leaf are a family run tea company based in Alabama. They are passionate about

creating gourmet blends that are simply divine to sip iced on a steamy summer night, or

hot on a long winter evening. All of their teas are blended with as many local ingredients

as possible, straight from the garden, farm, forest, and briar patch.

Not my cup of tea

Not for all the tea in China

I could murder a cup of tea

More tea vicar

Tea and sympathy

Storm in a teacup

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HOT TEA

Boil 1½ cups of water. While the water is heating, place 1 flat

teaspoon of tea in a measuring cup that is heat safe. Pour the water

into the measuring cup with the tea and let it steep for the time

specified on the bag. After the steeping is finished, pour through a

straining device (hand strainer, tea shirt, etc.) into your mug or cup.

Sweeten as desired, but as a general rule of thumb, a lightly sweetened

cup of tea is about 1 teaspoon of sugar, and a more southern sweet

hot tea would be about a tablespoon. Follow your taste preferences!

NOTE: If you have are using a tea ball, put the 1 teaspoon of tea into

the tea ball, fasten and place in the mug you plan on drinking out of.

Pour in the boiling water and steep for the proper time, then simply

remove the tea ball. We like and recommend the previously outlined

method because the tea gets full immersion without restriction in

the water for the full length of steeping. We have found this tends

toward a fuller bodied cup of tea. However, tea balls and other

contained strainers are a convenient alternative.

ICED TEA

Place two teaspoons of loose-leaf tea in a 2 cup measuring cup. Boil

1.75 cups of water then immediately pour into the measuring cup

with the tea. Let the tea steep in the water for the time specified for

that particular tea. When time is up, pour the tea through some type

of straining device into your empty jar. Be Careful! Your jar will

be extremely hot! If you would like your tea sweetened, add about

¼ to ⅓ cup of sugar to your jar of hot tea and stir or swirl until

thoroughly dissolved. Fill the rest of your jar with ice, screw on your

lid and pop in a straw! Imagine yourself strolling through a market

on a beautiful spring day.

A PERFECT BREW

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The porters, weighed down with insane amounts of luggage,

jogged passed trekkers as they make their way up the chiseled

mountainside to Machu Picchu. Winded in the thinning air, more

enchantment than oxygen enters your lungs with each breath.

Inhale…

The mist that hides the summit.

The vast and vibrant greens below.

The ancient quiet.

Exhale…

The incessant flow of text notifications and software updates.

The to-do list.

PeruP H O T O G R A P H Y B Y R Y A N R A Y

w o r d s b y a n n i e b r o o k s

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And as the porter’s footsteps get further and further off,

you can imagine that you’re all alone in that landscape, in the

dizzying heights. In the struggle to the summit, in the sweat and

strain, you may just find yourself more rested and rejuvenated

than you expected. That is Peru, a land of contrasts.

Her ferocious mountains stab at the sky while her lowlands

cradle the Amazon jungle. Ancient ruins sleep in brown

desserts, and bustling cities overflow with festivals, movement

and music. The people perfectly mimic these contrasts. Their

bright and intricate clothing adorn their slow-paced lifestyle,

and a pride in their country sits alongside their humble

dispositions. Even Peruvian food is an art of contrast. Pulling

ingredients from Peru’s highland fields and tropical jungles,

African, Spanish, and Asian influences blend with indigenous

recipes to create age-old fusions.

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In all of this diversity, how can there not be contrast? Here, there is something

for everyone, whether it be meandering along the lazy Amazon, or surfing

the famous waves at Huanchaco; hiking glacial peaks, or walking giant sand

dunes; getting lost in the chaos of urban local markets in Cusco, or soaking in

the slower rhythms of life in remote villages. Seeped in mystery and painted

with color, Peru is as bold and complex as the tapestries born from it, and

her history is as rich as Amazonian chocolate. There is a decadence here of

an unshakeable kind; the wealth of culture, the grandeur of landscape and

the pride of a deep history.

As you conquer that last bit of trail to Machu Picchu, and as you exhale that

last bit of list-making and time-keeping, you may see that sometimes life’s

boldest and brightest experiences leave you with the most resounding quiet.

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TAMARILLO'S TWO WAYSP H O T O G R A P H Y B Y G R E T A K E N Y O N

s t y l i n g b y s h a y e w o o l f o r d

Tantalise your tastebuds with the exotic tamarillo. Juicy and packed with goodness

the tamarillo fruit is a very good source of vitamin C, and is low in fat and calories.

Just dig a spoon in, eat it raw, or tempt yourself with one of these tasty desserts.

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This tart is luxurious and rich yet not too sweet. The softness and tang of the

tamarillos and crunch of the walnuts provide texture that compliments the

creamy almond filling and buttery pastry. If you’re unable to source tamarillos

try it with stone fruit or berries instead.

FOR THE PASTRY

225g plain flour . 100g icing sugar . 100g butter, cold 1 tsp Heilala Vanilla Bean Paste . 4 egg yolkss

FOR THE FRANGIPANE

150g almond meal (ground almonds) . 150g icing sugar . 2 eggs

60g butter, softened (or coconut oil) . 1 tsp Heilala Vanilla Bean Paste

3 -4 Tamarillos . 1 tbsp brown sugar . 2 tbsp toasted walnuts

Mascarpone to serve

1. To make the pastry: blend flour, icing sugar, butter and vanilla in a food

processor until the mixture resembles crumbs. Add egg yolks one at a time

and whizz until the dough comes together in a ball.

2. Tip the dough onto a lightly floured bench and knead a few times to bring

it together. Wrap and chill for 30 minutes.

3. For the Frangipane: beat the almond meal, icing sugar and eggs together

until smooth. Add softened butter (or oil) and vanilla; beat until combined.

4. Preheat oven to 190°C (375°F). Roll pastry out on a floured surface to

3mm thick. Grease tart tray and line with pastry, cutting away excess.

5. Spread with the frangipane filling and press wedges of tamarillo on top.

Sprinkle with brown sugar and crushed walnuts and bake for 30 minutes at

190°C (375°F), then 10 minutes at 150°C (300°F).

6. Serve with a dollop of mascarpone.

tamarillo & vanilla frangipani tart

r e c i p e b y d a n i e l l e c u b i s f r o m s p o n g e d r o p

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With a dense crumb and mellow, sweet vanilla flavour this bundt cake is a

beautiful partner to an afternoon tea or coffee. This cake keeps well so is

perfect to bake ahead of time when you’re expecting guests.

INGREDIENTS

4-6 Tamarillos . 2 tbsp brown sugar . 250g plain flour 1½ tsps baking powder . 160g unsalted butter, room temp . 4 eggs

200g sugar 1 Heilala Vanilla Bean, scraped160ml The Collective Dairy ‘Tummy Love’ Kefir Yoghurt

(or any unsweetened yoghurt) . Pinch of salt

1. Heat oven to 175°C (350°F), scoop out tamarillo flesh and place on a lined

roasting tray.

2. Sprinkle with brown sugar and roast until softened, around 20 minutes.

Once cool, mash up to break down the fruit a little.

3. In a large bowl cream the butter, sugar and vanilla until pale and fluffy. Add

eggs one at a time, beating well after each addition.

4. Sift the flour, baking powder and salt together. Add half the flour to the

butter mix followed by the yoghurt and beat, finally add the remaining flour,

mix until smooth.

5. Spoon half the batter into your tin and top with the roasted tamarillo,

cover with remaining batter.

6. Bake for 35 minutes or until a skewer comes out clean.

7. To ice the cake (optional), whisk 1 cup icing sugar with a squeeze of lemon

juice and some vanilla bean. Mix until you have a thick runny consistency

(add water if need be) and drizzle over the cake.

vanilla bean bundt cakewith roasted tamarillos

r e c i p e b y d a n i e l l e c u b i s f r o m s p o n g e d r o p

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NAPA, CALIFORNIAP H O T O G R A P H Y & W O R D S B Y K A Y L A B A R K E R

Napa Valley. There is something special about the air. The locals say it has to do

with their micro-climate making their grapes exclusive to the area. But for me,

there is something about the morning fog that calls me out, asking me to explore

the mist covered vines, wander the back roads between hills and venture up into a

hot air balloon. As the morning grape pickers gather their daily harvest, I wander

between the vines breathing in the crisp air wondering what adventures the day

might bring. Before too long, the sun creeps through the clouds pushing the

mysterious fog away and making the leaves on the vines shimmer in the sunlight.

All mystery is gone, but only until the next morning when the fog returns again.

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summer entertainingP H O T O G R A P H Y & W O R D S B Y J E N H U A N G

When Michael Steifman of Stuart & Co approached us about throwing a dinner

party to celebrate his new line of products, we immediately gathered our closest

friends to enjoy a warm summer's night and some delicious BBQ fare. We were

inspired by Stuart & Co's masculine and dour branding along with his aptly

named Dark & Moody BBQ sauce. When setting the table we chose matte black

plates, dark teal napkins and wood surfaces from Pottery Barn to set the scene.

Using a charcoal pencil I inscribed each guest name on a marble slate nametag

and used a sprig of fresh rosemary to adorn each napkin.

As guests arrived they were served boozy lemonade, Michael’s Bang Bang Grilled

Shrimp with cilantro, peanuts, lime zest, and chili paste and grilled bread with

burrata and smoked local tomatoes.

As the sun set that evening we were treated to a huge family style meal including

Bitchin' baby back ribs, potato salad, spice rubbed chicken, smoked brisket

made with Stuart & Co Beef Rub, chopped salad in a swing top jar and roasted

brussel sprouts.

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EVERYBODY'S FAVOURITE POTATO SALADr e c i p e b y m i c h a e l s t e i f m a n

INGREDIENTS

2 pounds red bliss potatoes, scrubbed

1 bunch spring onions (scallions), finely chopped

2 cups mayonnaise

3 tbsp Stuart & Co All Purpose Spice Rub

Salt & Pepper

Rinse the potatoes well under cold water and scrub with a

vegetable brush. You can peel them if you like but I prefer

some skin on mine. Cut potatoes into bite sized pieces and

place in a pot of heavily salted cold water. Bring potatoes to

a boil and simmer till completely cooked. You should be able

to pierce the potato with little to no resistance. Meanwhile,

clean and chop the spring onions. Some people only use the

green part but I use it all. When the potatoes are cooked strain

in a colander and let them drain any excess water for about 5

minutes, then place in a mixing bowl in the fridge until they

are cool enough to handle. Once the potatoes are cool enough

to handle add the mayonnaise, spring onions, and spice rub.

Using a wooden spoon, potato masher or your hands mash and

mix all the ingredients until well combined. The key to this is

to use just enough mayonnaise to taste it and bind everything

together without it being liquidy. Once it is all mixed adjust

the seasoning to your liking and chill to you are ready to serve.

One last note. I prefer my potato salad to be room temperature

and not ice cold; the flavors are much bolder and exciting.

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Living in Brooklyn makes it especially dif ficult to do a lot of smoking , so I developed this for those of us who don’t have the luxury of a

backyard or place to use a smoker. if you own a smoker then I assume you know how to use it and can smoke a rack of ribs. If you don’t and

want amazing ribs made in the oven then this is for you.

INGREDIENTS

2 racks baby back ribs / 1 jar Stuart & Co (or similar) Pork Rub

1 Jar Stuart & Co (or similar) Bitchin’ BBQ Sauce / Kosher Salt / Heavy Duty Aluminum foil

DIRECTIONS

1. Start by removing the membrane from the backside of the ribs. Using a small paring knife, cut under the membrane and

the use a paper towel or kitchen towel to grip and rip the membrane off.

2. Rinse the racks under cold water and pat dry with paper towels. 3. Preheat your oven to 250 degrees

4. Measure out four sheets of foil so that they're about 30cm (12in) longer than the racks of ribs

5. Place a rack on a sheet of foil, drizzle with some olive or canola oil and rub the oil onto the ribs. You just want a little

coating for the spices. Sprinkle a little kosher salt evenly over the ribs on both sides and then sprinkle the rub on. I use about

a tablespoon or so on each side.

6. Press the rub into the ribs so they are pretty evenly coated all over. Fold the foil over the ribs, and enclose then in the first

sheet. Then flip it over onto the other sheet of foil and wrap them up nice and tight.

8. Once you have them all wrapped place on a baking sheet in the oven. They will take 3-4 hours depending on the oven.

10. After 3 hours take out one of the racks and try the “bend test”. This means you should be able to grab the ribs with a pair

of tongs and bend them. You should see the ribs starting to break apart but not falling apart. If they don’t bend well, they

need more time. If they do, take them out and leave them in the foil for 30 minutes to rest.

11. Once the ribs are ready, unwrap them from the foil and turn your oven to broil. There will be a lot of juices in the foil,

so be careful.

13. Place a clean sheet of foil on the baking sheet and place the racks on top, back side up. Brush the Bitchin’ bbq sauce on

the ribs, flip and repeat. Then place them in the oven under the broiler till the sauce starts to bubble and caramelise.

14. Once they are to the desired state, remove and slice into individual ribs. Serve with some extra sauce on the side.

BITCHIN' BABY BACK RIBSr e c i p e b y m i c h a e l s t e i f m a n

Photography JEN HUANG PHOTOGRAPHY / Floral Design & Styling POPPIES & POSIES

Grilling Provisions & Catering STUART & CO / Film KODAK / Film Processing RICHARD PHOTO LAB

on the flyP H O T O G R A P H Y B Y K Y L E J O H N

w o r d s b y l i n n p . w h e e l e r

It starts with a conversation. Your buddy knows this great secret spot somewhere up

north where it’s beautiful and quiet, with a long fish filled stream running through a field.

You crave to get out of the city – to leave behind the sounds of sirens and honking cars.

You can already taste the fish. Trout, maybe? It’ll be fresh, big, and savoury. Dressed with

lemon and rosemary, and perfectly cooked over an open fire. You’ll eat it, and have a cold

beer along the stream. Maybe you’ll even camp outdoors, while watching the stars form

a magical scape above your head – dancing and lulling you to sleep. You will be at ease.

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So you pack your car and leave the city, eagerly

anticipating what will be. There it is, amidst wild

grass and humming trees. A stream of phantom fish

and possibilities. Through skillful interpretation of

nature, you tie your fly and move toward the body of

water. Emerged in nature you find a quiet exaltation in

this simplicity. The sound of cracking trees as waves

of wind sway the crowns in meditative movements

of tranquility. The spinning reel as you rhythmically

cast and allow the line to flow through the air. The

rod bending as the line moves forward creating that

perfect arch like a skillful diver elegantly and filled with

purpose plunges toward the deep. On the surface, the

fly awaits its company. And so, you might stand, staring

at the rushing body of water so smoothly crossing

rocks and fallen branches – waiting, anticipating – not

knowing if something will ever be. But this is it. This

is what you came here for. The opportunity for solitary

contemplation as you let your mind wander with the

water down the stream. And you realise, that this is all

you need. Your rod, your carefully hand tied fly and a

stream of possibilities.

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RASPBERRY,KAFFIR LIME,

MANGO & COCONUT SMOOTHIE

Raspberry, kaffir lime, mango and coconut smoothie w toasted coconutServes 2

1 cup raspberries . 1 mango . 4 kaffir lime leaves, stem taken out and sliced finely 1 cup coconut milk . 1 cup almond milk (or whatever you prefer) . 1 tbsp raw honey A handful

of ice . a sprinkling of coconut flakes

Heat oven to 180 degrees c° (350 degrees f°)Toast coconut flakes for a few minutes or until lightly golden

Place all other ingredients in a blender and blend until smooth and combined Serve in a cold glass with a sprinkle of the toasted coconut

P H O T O G R A P H Y B Y G R E T A K E N Y O N

r e c i p e & s t y l i n g b y s h a y e w o o l f o r d

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GIVERNY, FRANCEP H O T O G R A P H Y & W O R D S B Y K A Y L A B A R K E R

It was a place I had imagined since I was a small girl. I had

seen vintage photos, awed over the paintings, but never

thought I would one day visit this magical place. But there

I was one special Saturday, riding on a train northwest

out of Paris on my way to Claude Monet's home. When I

arrived in Vernon, I picked up a baguette sandwich from

a local bakery, packed it into my bike basket and peddled

across the Seine River and three kilometers down a quiet

tree lined road to the little village of Giverny.

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As I parked my bike, my heart skipped a beat.

It was the most charming place I had ever

seen. The rose covered fences lead me down

the road to the beautiful garden of Monet.

His salmon colored home with its wooden

green shutters sat a top a hill overlooking

rows of beautiful flowers. I wandered across

the arched bridges looking at the famous

water lilies that inspired so many paintings.

The Japanese willow trees blew across the

water almost whispering, "never leave." As I

took in the beauty of the garden around me,

my heart was as full as the pink peonies and I

knew why so many artists had ventured to this

magical village. We belonged in Giverny.

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dahliajasmine vine

pitcher plant

whitepoplar

lilac branch

viburnumberry

garden roses

anemone

lavender

ranunculus

rose

tulip

SUMMER CENTREPIECEP H O T O G R A P H Y & T U T O R I A L B Y K E L L Y L E N A R D

1. If using a shallow vessel, start by affixing a floral frog to the bottom of your vase using floral clay. For

this particular compote I also used waterproof floral tape to create a grid over the opening for extra support.

2. After adding water, fill your vase first with branches and greenery. Don’t be afraid to forage from nearby

trees and shrubs to create your own look. Use long pieces of lilac branch to create movement and to form

the basic shape of the arrangement. Next, fill the space and add texture by using the white poplar branches

and jasmine vine. Because the lilac branch swept low to the left, I balanced the weight by adding white poplar

to the upper right side.

3. Once you are happy with the shape, add your larger focal flowers. Started with the dahlias and larger

garden roses. Try to set your largest blooms off centre. This helps the eye to move around the arrangement

rather than going straight to the middle. Place flowers at different heights. Try to have some deeper in the

arrangement with others moved slightly forward to create depth.

4. Next, add smaller blooms like anemone, ranunculus, roses, and tulips. I often like using colours that flow

from one to the next for an ombre effect. Try grouping similar colours and varieties together. Because my

coral toned dahlias were placed on the left, I added the red toned blooms to that side as well. I then had them

gradually cross to the lighter side of the arrangement. Orange shades were placed towards the middle and

blended with the peach tulips and champagne roses on the right. To create interest, try having a few stems

shoot out further than the rest.

5. Lastly, fill gaps with viburnum berry and add shoots of lavender and pitcher plant for a playful effect. Feel

free to substitute varieties and colours based on what you can find locally.

ROAMING FREEP H O T O G R A P H Y B Y E R I C H M C V E Y

w o r d s b y k a t e h o l l a n d

Put me in the mountains, with a fresh running river, surrounded by

the tallest of trees – the scent of which fills me with delight – and

the odd scuttle of wildlife and I'm in my happy place. At my most

serene. Be it alone or with company, it's a pure assault on the senses

and never do I feel more at one with Mother Nature. Away from

the pollution and noises of the modern world, there is the space to

breathe – literally and figuratively – and time has the ability to stand

still or at the very least slow to a more natural circadian rhythm.

Wandering silently, allured by the promise of what's ahead, my

footsteps barely register on the paths cushioned with layers of pine

needles. I have to keep my head down to stop from tripping over

centuries old tree roots, and then remind myself to look up and

beyond the canopy to take in all that envelopes me.

Nature sways with a gentle motion, the trees inhale and exhale an

acoustic tune and order is restored to the busy roadmap that is my

mind. On departure the busyness of life resumes but my path is

clearer for having walked another.

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ORANGE & HEILALA VANILLA GLAZE/SALAD DRESSING

1 cup pure orange juice . 2 Tbsp pomegranate molasses . 1 small cinnamon stick2 whole star anise . 2 tbsp brown sugar . Heilala vanilla pod, split with seeds scraped

Place all ingredients including the scraped vanilla pod into a saucepan and bring to the boil. Lower heat and simmer until it

reduces to a dressing consistency - approx 20-30 minutes.

COS AND PUY LENTIL SALAD

½ cup puy (green) lentils . 2 cups stock . sea salt and pepper . 1/2 cup walnuts 1 cup rice bran oil . 1 firm ripe avocado, fresh cut into 1cm (½ in) pieces

1 cos lettuce, leaves separated and washed . 1 orange, peeled and cut into segments

Wash the puy lentils well and check for dirt. Place into a saucepan with the stock. Bring to the boil and then lower the heat and

simmer, stirring occasionally until tender but not mushy – approx 20-25 minutes. Pour into a sieve to drain. Season with sea

salt and and freshly cracked pepper. Pour the oil into a small saucepan and bring to a moderate heat. Have paper towels ready.

Place the walnuts onto the slotted spoon and very slowly lower and drop them into the oil. Remove from the oil using the

slotted spoon when golden brown (it could be a matter of seconds). Transfer to the paper towels and sprinkle with sea salt.

DUCK

2 Duck breasts approx 200g (7oz) each . Small amount of dressing from above

To prepare the breast, with a sharp knife, score the fat on a diagonal all the way down the breast making sure you don’t cut

the flesh itself. Do the same on the opposite diagonal. Roll the breast over and remove any obvious silver skin without pulling

the meat open. Bring a pan to a medium-low heat. Do not add oil to the pan. Place the duck fat side down onto the pan and

leave it there without moving it for 5 minutes to render the fat. Fat should have accumulated in the pan. Using some tongs

pick the duck breast up and check the thickness of fat left on the duck, you want it no more than 5mm (¼in) thick. Continue

to render for a minute or two on low heat if there is still a lot of fat left on the duck. Scoop or pour the rendered fat out of

the pan and bring it back to the heat, turning it up to high for 1 minute to finish the fat and make it nice and crispy. Bring the

heat back down to low once again and flip the breast over to finish the other side. While it is there use a pastry brush to brush

some of the dressing onto the top of the breast. Depending on the thickness of your breast and how much time it spent in

the pan, it should be medium rare by this stage. Rest for 5-10 minutes or if you prefer more cooking then you can place the

breast in the oven to finish to your liking and then rest. Slice into 5mm (¼in) pieces. To assemble: Place a small amount of

the lentils on each plate. Arrange the cos and then top with more lentils, orange, avocado, walnuts and finally and drizzle of

the dressing. Arrange the duck on top or to the side with a little more dressing if you wish.

SEARED DUCK BREAST WITH ORANGE AND VANILLA GLAZE WITH

COS AND PUY LENTIL SALAD r e c i p e b y n a d i n e b a i l e y f r o m d e v o u r c a t e r i n g

BUDAPEST, HUNGARYP H O T O G R A P H Y & W O R D S B Y R O B L E Y C A R O L I N A

The last few weeks have been an adventure of the most magical kind;

exploring Budapest, a truly unique gem of a city in the heart of

Europe. A city that radiates a magnetic quality. A city where I have

seen majestic castles and iconic bridges straddling the Danube. A city

where I have savoured over luscious food and great wine, made new

life long friends, and learned a little of the simple, beautiful life they

live. They treasure the old and embrace the new, blending history with

the modern world in a perfect harmony.

This is Hungary, and it has been a nothing short of a dream. As I sip

on this last glass of dessert wine, I know that the stunning architecture

and beautiful people will stay with me. Always. I’ll be back. But in a

way, I will never leave. It's heartbeat remains with me.

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farm to tableP H O T O G R A P H Y B Y B R I T T C R O F T

This rehearsal dinner was set on the couples farm, where they grow and harvest their own

vegetables and crops. Hosting their own rehearsal dinner, they picked a basket full of fresh

veggies, collected eggs from the chicken coop to include as decor, and planned a three course

meal to be served to their effortlessly fashionable wedding party. Dinner included lamb, sweet

potatoes, and more, and the dessert that followed was a delicious fig cake as well as buttermilk ice

cream with fresh berries.

The relaxed atmosphere of this backyard country rehearsal dinner inspires couples to think outside

of the box when it comes to hosting their family and wedding party. With fresh, local ingredients,

a delicious, simple, yet beautiful dinner can be coordinated with minimal fuss. To continue the

farm-to-table theme throughout the dinner, the table was set using artichokes, tomatoes, lettuce,

and other fresh fare. Tableware, too, was simple and organic. A wrought iron chandelier hung

from a wheeping willow tree created ambiance and mood for this outdoor affair.

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Photography BRITT CROFT PHOTOGRAPHY / Design, Coordination, Styling, Florals COTE DESIGNS Catering & Cake DONNA JANNIK CATERING / Stationery KIMBERLAYNE DESIGN

ODE TO AUTUMNP H O T O G R A P H Y B Y A L E X A N D E R J A M E S

w o r d s b y a n n i e b r o o k s

The season always starts out like this. An unexpected waft of that familiar

smell, and all of a sudden, a lifetime of Autumns come back to me.

The first day of school.

The apples.

Noses cold from playing in the quickening dusk.

My first dog.

The whole world turns into a sunset full of cinnamon and mulled wine,

and little leaves dance in circles on the pavement. It’s like the whole

world is celebrating that sweet time that was summer.

That terrible pie Eric and I made.

Sneaking into my neighbors orchard.

Leaving home.

That beat up car where we fell in love.

With arms full of gold and spices, Autumn assures me again that the end

of life’s finest seasons is a thing to be met with hearts full and glasses

raised. It reminds me that sometimes the end is also the harvest. That

leaf gives way to leaf. That rhythm makes the dance.

Your dad’s memorial.

The feast where we learned to waltz.

Abundance.

I’ve hardly time to finish remembering it all before the world is covered

in frost again. Just like that the feast is over, leaving me with a heart

bursting with harvest, and a story filled with spices.

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NEXT ISSUE OUT IN october

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