the little national post 1st edition

1st EDITIONSPRING SUMMER 2015—16

E XPLORE

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A N D A L L THI NGS TA ILOR ED.

TASTE

I N DULGE I N TR A DITIONA L

F R ENCH FA R E W ITH A MODER N,

L IGHTER T W IST.

RECRE ATE

TA K E THE L ITTL E NATIONA L

LOOK HOME W ITH EX PERT

DESIGN TIPS F ROM A RCHITECT

PHIL L IP M ATHIESON.

Artist Benja Harney was commissioned to create a series of artworks for the Little National Hotel. His medium: paper. Here Kate Edwards discovers all there is to know about the resurgence of an art form that originated in Japan more than a thousand years ago, and why watching The Antiques Road Show is an essential part of his creative process.

–––

Words by Kate Edwards

Photography by Romello Pereira

H E A LT HPA G E 12

C U LT U R EPA G E 04

I N T E R I O RPA G E 14

C U I S I N EPA G E 1 1

S T Y L EPA G E 18

E X P L O R EPA G E 2 2

We might live in a completely digital world, but it would seem that our fascination for paper art has not diminished.

This has certainly been the case for paper engineer Benja Harney who has turned his passion for creating objects out of paper into an ingenious art form as well as a highly lucrative and in-demand business.

Totally self-taught, his fascination with paper came to life during a basic class in paper constructions, as part of his graphic design course.

“I loved that I could actually construct an object,” he explains. “And it really was a case of serendipity because as I started out, the whole world was also becoming more interested in this idea of tangible design.”

LOOKS GOOD ON PAPER

“For me it’s been about problem solving and a lot of experimentation

over the years”

. . .

CON TI N UED ON PAGE 4

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CONTENTS

A SELF-MADE MAN

THE R ISE A N D R ISE OF

I VA N DOM A ZET...A N D W H Y

H A R D WOR K W IL L GET YOU

EVERY W HER E.

PAGE 8

FLYING TOO CLOSE

TO THE SUN

I N TRODUCI NG OUR NEIGHBOURS:

ONE OF THE MOST F R AGIL E

SPECIES ON E A RTH.

PAGE 6

SAMUR AI SOUL

THE NEW LY H ATTED L ILOTA NG

R ESTAUR A N T H AS A CUL I NA RY

WA R R IOR AT ITS HEL M, W ITH

THE M ISSION OF TA K I NG

YOUR TASTEBUDS ON A N

EXCITI NG JOUR NEY.

PAGE 10

E AT. DRINK. PL AY.

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COVER STORY

LOOKS GOOD ON PAPER

FOL D A N D CUT: THE PR ECISE

A RT OF PA PER ENGI NEER,

BENJA H A R NEY.

STARTS ON THE COVER

AND CONTINUES ON

PAGE 4

01

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INSIDER GUIDE

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22

B E N J A H A R N E Y

T H E L I T T L E N AT I O N A L P O S TPAG E 4

“I love watching the Antiques Roadshow because you get so

much inspiration from things that were made

in the past”

. . .

CON TI N UED F ROM PAGE 01

Taking full advantage of the increasing popularity of this art form, Harney threw himself into the world of paper-built design. But he is quick to point out that his work has never been about being crafty or cute, or doing just one thing.

“For me it’s been about problem solving and a lot of experimentation over the years,” he explains. “Whether it’s an elaborate pop-up book or a new concept in packaging or a set design for a fashion show, I love immersing myself in the technical challenges of paper design and coming up with a result.”

His paper representations of the Golden Sun Moths that adorn the hallways of the Little National Hotel, are a case in point of how he undertakes each new challenge. Because very few people actually see the Golden Sun Moth, largely due to the fact that these elusive insects only appear above ground between 2-5 days a year, Benja’s approach was to represent them as realistically as possible – almost akin to a display case in a Natural Museum.

“We did a lot of research into Golden Sun Moths and our approach has been quite technical and scientific,” he explains.

“Unlike a lot of my work, these pieces are literal representations rather than artistic expressions, and are extremely detailed.”

His drive to push the parameters of the paper medium has led to commissions from a huge range of both local and international clients that have allowed him to travel the world and meet “really cool people”. He’s flown to Hong Kong to present Kylie Minogue with the stunning Goddess Edition pop-up book he created for her Aphrodite world tour. He’s worked with Samsung in New York to produce a pop-up book to spearhead the launch of the new Samsung GALAXY Note 3 handset. He was commissioned by Hermès Germany to create fantastical headdresses for their 2014 summer party. And the huge pop-up set and wearable paper pieces that he designed for Romance Was Born, was recently acquired for the Clothes Encounter exhibition at the Powerhouse Museum.

But his passion for paper goes beyond the commercial imperatives of work and into the art world, where he allows himself complete artistic license to really explore the realms of the paper medium. His most recent exhibition, New Platonic, was a series of geometric tapestries that took him on a completely unexpected journey.

“My starting point for this body of work was exploring three dimensional space and the whole premise of the show revolved

around the use of paper only – no glue!” he explains. “I really thought I’d done everything I possibly could with paper – but this work opened up a whole new world for me which is really exciting.”

So where does he continually draw his inspiration from?

“I really believe ideas can come from everywhere,” he states. “Like for a recent project I did for Adidas – one of my favourite creations ever.”

Commissioned by Adidas Australia and Adidas Originals to come up with a piece to launch their collaboration with Pharrell Williams and his rainbow spectrum of Supercolor trainers – Benja created a bright blue lobster encasing a blue trainer.

“I love watching the Antiques Roadshow because you get so much inspiration from things that were made in the past,” he explains. “And one day they featured a Japanese Lacquerware Inro and that gave me the idea for this superstar crustacean!”

And it seems that Harney’s imagination – and enthusiasm – has no bounds when it comes to continually coming up with astonishingly clever objects made out of paper.

“It’s such a diverse medium. So I continually try to create anything that I possibly can. That’s what makes it so interesting…and fun!”

Above: One of the three bespoke headdresses Benja created for Hermès Germany for their 2014 summer party celebrating the theme ‘Métamorphose’.

Below: Benja created this superstar crustacean as a commission for Adidas Australia and Adidas Originals to launch Pharrell’s rainbow spectrum of Supercolor trainers.

Left: In his Surry Hills studio working on the Golden Sun Moth paper sculptures.


FLYING TOO CLOSE TO THE SUN

Some species really have it tough. Take the Golden Sun Moth. Whilst the name might suggest an idyllic lifestyle spent basking in the sun and bathing in the glow of admiration – the reality couldn’t be more different.

For a start, they spend the first two years of their life buried underground in a cocoon, feeding on the roots of native grasses. Then, in the middle of summer, they finally emerge as adult moths. It sounds promising – the chance to finally seek out the sun and more interesting food. But Golden Sun Moths don’t have time for that. The females, who can’t even fly, lie on the ground waiting for a male moth to find and impregnate them. This is a problem in itself as male moths can only fly about 100 metres – and only in perfect weather conditions. If the males have survived the journey and managed to reproduce, the female will lay around 200 eggs. And this all has to happen very quickly because after around 2-5 days of living above ground, they die of starvation…due to the fact that as adult moths, they have no working mouths or stomachs.

To top it off, they have now joined the Critically Endangered list – the last category before extinction. Loss of native grassland habitat is the main factor why this once prevalent species has been so drastically reduced. Because Golden Sun Moths can’t fly very far, they simply don’t have time, nor the energy after mating, to migrate into new areas.

However under the Commonwealth Environmental Protection and Biodiversity Act this fragile species is now protected; and is the reason why there is a vacant block of land adjacent to the Little National Hotel. Known as the York Park Conservation Area, this discretely fenced off area was established in the early 1990s specifically for conserving the Golden Sun Moths who call Barton home.

Because of the proposed hotel’s proximity to this fragile habitat, Doma Group had to adhere to stricter environmental measures during the design and construction phase.

“We purchased the site with an already established conservation methodology for what is the new hotel driveway” says Gavin Edgar, Doma Group’s General Manager of Development. “And we underwent a lengthy and detailed approval process with the Commonwealth Department of Environment and the National Capital Authority. But we knew nothing about this curious species and we needed to learn how to develop our hotel whilst maintaining their sensitive habitat.”

“Robert advised us when the flying season was about to start,” he continues. “So for October and November we had to completely shut down because there were too many variables that would impact the moths’ ability to fly around.”

Another crucial aspect of ensuring the safety of the moths was in the education process of every single person who was involved in the project – from inception to construction.

“I don’t recall a meeting in the early concept phase where we didn’t talk about moths as we educated the design consultants on their importance,” says Edgar. “That was what gave architects, Redgen Mathieson, the inspiration to provide a small design gesture to the moths in the form of the illuminated orange blades and the angular screening on the perforated façade.”

“We also made sure that every worker who came to the site was given a lengthy induction and awareness training about the crucial importance of not impacting the conservation area in any way.”

Because the Golden Sun Moth is so intrinsically woven into the fabric of the Little National Hotel story, Redgen Mathieson thought it would also be fitting to commission artwork by Benja Harney that payed homage to these tiny endangered creatures, throughout the hotel’s interior.

Of course, you might get lucky and catch a glimpse of these elusive insects for yourself. If you’re staying at the Little National Hotel between October and November, take a stroll around midday past York Park Conservation Site and see if you can see them flitting around, enjoying their very small window of existence.

If not, you can view their fragile beauty in the lifelike representations created by Harney, that adorn the corridors of the Little National Hotel.

The perilous existence of the Golden Sun Moths has been immortalised forever through the talented skills of paper engineer Benja Harney. Here Kate Edwards discovers all there is to know

about the little creatures that adorn the walls of the Little National.

Words by Kate Edwards ⋅ Illustration by Sebastian Carraro

Cue Dr Robert Jessop; an Ecologist and Environmental Scientist who specialises in Golden Sun Moths and was able to help Doma Group navigate the rigorous processes necessary for protecting their fragile neighbours.

“We built a permanent fence to stop anyone entering the York Park Conservation area during and after construction, re-graded adjacent land controlled by the Department of Finance and planted native grass species to prevent any storm water from our site draining onto their habitat,” says Edgar, of some of the measures taken during construction.

As the weather became warmer each year however, all building adjacent to the conservation area had to completely stop.

“I don’t recall a meeting in the early concept

phase where we didn’t talk about moths…”


T H E W E I R D & W O N D E R F U L

Golden Sun Moth

FACT NO.2

Hatched adults only live for 2–5 days because they

have no mouths.

FACT NO.4

Their colours are a pattern of grey, brown and bronze scales on their forewings and vivid orange

hind wings with black spots.

FACT NO.1

As larva, Golden Sun Moths live underground

for up to two years.

“…as adult moths, they have no working mouths or stomachs…”

FACT NO.3

THEY H AVE GR EEN EYES &

CLUBBED A NTEN NA E

FACT NO.5

THEY FLY DUR ING THE HOTTEST PA RT

OF THE DAY


A SELF-MADE MAN

A young man arrives in Australia from Croatia, penniless and unable to speak a word of English. Fast-forward 50 years and he is now the head of a property empire that is shaping the way we live, work and play. What’s Ivan Domazet’s secret? As he tells Kate Edwards, it’s all about good old-fashioned hard work.


A 15-year-old boy rises at dawn everyday to begin his long and gruelling work as an apprentice. He doesn't get paid, but the glazier who trains him, gives him board and lodging in return. At the end of an exhausting day, he helps the glazier do all his bookwork. Then, while the glazier and his family sleep, the boy washes their dishes and scrubs their floors until he collapses into bed, just before midnight. Many nights, he cries himself to sleep, thinking of the family he never sees, who live in a little village 80 kilometres away.

In this day and age, there are laws to protect children from such harsh conditions.

“But that was life,” explains Ivan Domazet, Director of one of Canberra’s largest and most influential property development groups, Doma Group. “And even though I worked morning till night seven days a week, I was always grateful that I had the opportunity to learn a trade and have a roof over my head.”

That said, when Ivan eventually got his first pay packet at age 18, he wasted no time in escaping across the Yugoslavian border. With the prospect of national conscription looming, he was not going to stay and spend yet another three years enduring tough conditions working for someone else. Especially not the army.

He and two friends spent several uncertain days dodging armed Yugoslavian soldiers and hiking across the unforgiving Slovenian Alps, before arriving safely across the border. They were greeted by Austrian police who took them to a detention centre 20 kilometres outside of Vienna, where they were questioned before the process for asylum and resettlement began.

“We got to choose from three countries: Sweden, Canada and Australia,” says Ivan. “I chose the place that was the furthest I could go,” he grins.

While his Australian visa was being processed, Ivan spent two months working in Vienna – a city he quickly fell in love with for its cosmopolitan energy, cultural vibrancy and “fantastic coffee”. He also wrote to his family telling them of his escape and his plans to go to Australia. He hadn’t seen them for over a year, and he knew that it would be longer still before he could reunite with them.

On the 28th October 1964, Ivan arrived in Australia owning nothing but a pair of jeans, two short-sleeved shirts and around $20 in his pocket. He was taken to a Migration Reception Centre in Bonegilla, near Albury in Victoria. Many migrants spent months at the former military base until work was found for them. But thanks to his love of soccer, Ivan was there for just four days.

“I was playing a game of football and back then, people used to specifically come to the camp on weekends looking for players

to recruit for their home teams. Anyway, these guys saw me and asked if I would come with them to Canberra. I said ‘Sure – why not?’”

On his drive to Canberra, Ivan happened to mention the names of some people near his village in Croatia, who he’d heard had moved to Canberra. Being the global village it was back then, his driver knew them and Ivan was immediately given board with his fellow Croatians on his arrival.

But whilst Ivan’s skills as a glazier proved to be in high demand in Canberra, his inability to speak English made life difficult.

“I’d be sitting there at work during morning tea and all the guys would be talking and laughing – and I’d be thinking ‘Are they talking about me?’”

Through his soccer connections, Ivan met a group of fellow Croatians who were painters. Preferring to initially work amongst people who spoke his mother tongue, Ivan learnt his new trade for 6 months before venturing out on his own, painting houses through word-of-mouth.

It was around this time that he met his wife-to-be, Helen, who lived a few blocks away from where he was boarding in Queanbeyan. Having lived in Australia since she was seven years old, Helen was able to help Ivan fast-track his English and navigate his way through the differences in Australian culture.

Eventually Ivan landed a job sub-contracting for what was the biggest construction company in Canberra at the time. While working for them, he got a glimpse of the possibilities that lay ahead for him.

“I had a lot of practical common sense,” he says. “And I learned quickly. I watched how they did things, how they operated, and I knew that I could do the same for myself.”

After his marriage to Helen in 1968, and the arrival of their first child, Betty, soon afterwards, Ivan kick-started his vision into action and the work ethic that had been instilled in him at age 15, rose to a whole new level.

“Back then there was too much land and not enough people,” he says. “And the Government was handing out loans for $7K. So I bought a block of land for $150 and spent every evening and weekend building our first home.”

The result was a three-bedroom single garage home. Having proven to himself that he had the skills to build, Ivan and a friend went halves in a block of land, built a home, in between running their own businesses, and sold it for a profit.

And so began Ivan’s foray into a property development career – with each project becoming bigger in size and scale every time.

As his children grew, Ivan was keen to instil in them the same work ethic that had driven him for most of his life. His only son, Jure, would often accompany him onsite on weekends and during school holidays and started to develop an interest in the business. But equally important to Ivan was that his children receive the education he never had. And so, after consulting with Ivan’s professional friends, Jure obtained a Bachelor in Commerce and Law at the Australian National University to give him a stronger grounding for his business training. After doing some initial interning that Ivan’s contacts had facilitated, Jure pursued a career as a commercial banker and then a commercial lawyer.

Then one morning when Ivan arrived at his office, he was surprised to find Jure sitting at his desk.

“He said, ‘I’ve come to work with you now,’” recalls Ivan, smiling. “I can’t tell you how special that day was for me.”

Jure’s arrival marked a turning point for the business, which quickly gained dominance in the large-scale property and development sector. And whilst many family members might struggle working together, Ivan insists that their relationship has only been made stronger.

“In the 15 years we’ve worked together, we’ve not had a single argument,” he says. “I think it’s because we complement each other’s skills perfectly. I am very practical and have experience in business dealings. But Jure knows all about the more complex matters in today’s commercial and financial world.”

It wasn’t long before Ivan was able to take a step back in the business, allowing Jure to drive Doma Group’s rapid growth. In fact, he tells me he is “totally relaxed now.”

“I walk 8 kilometres every morning, I go to the gym twice a week and I get a massage once a week,” he smiles. “And in between that, I attend meetings, I sit on the board and…I travel a lot. That’s my job now.”

And having worked so hard his whole life, it would seem that Ivan Domazet is finally allowing himself to reap the rewards.

“Even though I worked morning till night seven days a week, I was always grateful that I had the opportunity to learn a trade and have

a roof over my head.”


T H E J O U R N E Y

. 12 .

M A N A BOUT TOW N

As one of Canberra’s most influential businessmen Ivan often rubs shoulders with

our Nation’s dignitaries and VIPs.

. 5 .

AUSTR A LI A N A R R I VA L

With little more than $20 in his pocket, Ivan arrives in Australia and is taken to the Migration Reception Centre in Bonegilla.

. 4 .

IN TR A NSITION

Ivan lives in a detention centre called Camp Traiskirchen in Austria, and works

in nearby Vienna while waiting for his Australian visa to be processed.

. 9 .

A NEW GENER ATION

Ivan instils in his children the same work ethic he grew up with, and encourages

them to pursue the educational opportunities that he never had.

. 1 .

HOME TOW N

Ivan is born in the little town of Bijeli Vir in rural Yugoslavia

(now Croatia).

. 2 .

A H A R D STA RT

At 15 years of age, Ivan works as an apprentice for a glazier in Dubrovnik.

. 3 .

ESCA PE

Aged just 18, Ivan escapes military conscription in Yugoslavia, via the

treacherous Slovenian Alps.

. 6 .

CA NBER R A CHOICE

Thanks to his soccer skills, Ivan spends just four days there, after he is talent scouted by

a team in Canberra.

. 7 .

A NEW TR A DE

Ivan decides to start a new trade as a painter with fellow Croatians, before

moving out on his own.

. 8 .

F IRST BUIL D

After buying his first block of land, Ivan spends weekends and nights building his

family home.

. 13 .

ENJOY ING THE JOUR NEY

An avid traveller, Ivan is now able to spend more time seeing the sights of the world.

. 10 .

EA R LY TR A IN ING

From a very early age, Ivan ’s son Jure accompanies him to worksites and is

inspired to join his father.

. 11 .

JOIN ING FORCES

After pursuing a career in the world of commercial finance and law, Jure joins

Ivan in building the business.


Winter was the season for making charcoal. My grandfather took me to the mountain to cut oaks and I would watch as he skilfully burnt the wood in a special stove that produced great quality charcoal. It was hard work but it was worth it so we could enjoy seasonal produce cooked with that beautiful charcoal flavour.

You practiced the martial art of Kendo as a child. How did that discipline influence what you do now?

I was devoted to Kendo and every day after school I would train until it was past my bed-time. For me it was more than competing with a bamboo sword and armour.

What was Mr Takahashi like as a mentor?

He taught me everything about cooking – getting the balance of taste, the best use of ingredients. But he also taught me about life. Like how to date my girlfriend (who is now my wife) and the importance of a sense of humour. And he said to me “A Chef must dress well. If you can’t present yourself nicely, you can’t create beautiful dishes.” He also told me “We should find inspiration not just from other restaurants but in things unrelated to cuisine such as arts, other countries and even a beautiful woman. That will inspire us when we cook.” Most importantly, he taught me the value of happiness, “If you don’t enjoy life, how can you create great dishes?” He is still a good friend and even to this day, every time I create something new, I ask myself whether he would be pleased.

What brought you to Australia?

I always wanted to go abroad and I knew that Australia had a diverse culture and that people were appreciative of other influences. So I was excited at the prospect of being able to create new dishes that would surprise people and excite them.

Why the move to Canberra?

I had been working at Nobu in Melbourne and could see that people were really open to trying new things. When Josiah Li (LiloTang’s owner) approached me about working for LiloTang I was so excited about the concept of creating authentic Japanese cuisine that I had already created a menu in my mind. He has given me complete freedom and I love that we can serve beautiful cuisine in a relaxed environment. After all if you don’t feel relaxed, how can you really appreciate the food you are eating?

What do you love most about what you do?

To me there is nothing more exciting than the challenge of constantly coming up with something new. The cuisine I am creating at LiloTang goes beyond everything I have ever created. I am introducing new preparations that incorporate ingredients rarely tasted outside of Japan.

And I am always seeing how I can continue to surprise. For instance I often get told that the Black Cod Saikyo Miso Yaki is the best seafood dish people have ever had. It makes everything I do so rewarding and worthwhile.

What is your favorite food to eat?

I love the food from my childhood. The fresh seasonal produce. The simple but beautifully balanced flavours. The perfectly prepared ingredients. That’s why I try and recreate that experience for people through my cuisine.

I import the highest quality Japanese ingredients such as Soy, Sake and Miso because they are the foundation for good Japanese cuisine. We make the Dashi (Japanese stock) fresh daily with KOMBU and bonito. And I use the Binchotan charcoal that flavoured the food of my childhood. To me that is the essence of the taste of Japan.

SAMURAI SOULWith a background steeped in Japanese tradition and a discipline honed through years of martial-arts practice, Shunsuke Ota is on a mission to slowly educate Australians on the simplistic beauty

of authentic Japanese cuisine. And, as the newly hatted Chef tells Kate Edwards, he is opening the minds and culinary experiences of his patrons, one shokuji at a time.


How did your childhood influence your approach to food?

My grandparents had a farm in the mountains near Nagasaki – where I lived. They grew rice and a wide variety of vegetables and every week I would help them – whether it was planting or harvesting or helping with the irrigation. Through working on their farm, I got a real appreciation for Mother Nature and the food that each season would bring.

In spring my grandparents would take me deep into the mountains to search for bamboo shoots and wild vegetables. They showed me the places I could find them and taught me how much I could take and how much I should leave behind for the next spring.

In early summer we would plant rice and harvest vegetables such as cucumbers and tomatoes from the field.

In autumn, the shitake mushrooms that we had planted two years previously would be ready for harvest. My grandfather used to serve it chargrilled with a few drops of Soy sauce – it’s one of the dishes that I have on my menu now. Autumn was also the time we would harvest the rice, after months of work and care to ensure it was good quality. You just can’t beat the taste of shin-mai (new-harvest rice).

It was about building mental strength and being able to control my emotions so that I could stay focused and strong.

That mental discipline is what helps me with my work today. It’s not easy to continually come up with new dishes under pressure. Kendo has taught me to stay calm in my work and my life – to stay focused and never give up.

When did you know you wanted to be a chef?

I always had a passion for creating something beautiful from scratch. When I was a teenager I thought about being a carpenter but later that changed to wanting to be an architect. I studied civil engineering at University to follow my dream, and took up cooking part time to support myself. That was when I met my master chef Mr Hideyuki Takahashi. He worked me very hard and one day he let me create my own special. The special sold out and everybody loved it. Seeing how happy I could make people through my cooking made me realise I had found my true passion and after I finished my degree, I decided to continue working for Mr Takahashi.

Shunsuke and his grandfather.


LiloTangA Tastebud adventure

THE D IFFEREN CE

Head Chef Shunsuke Ota has crafted a traditional Japanese menu featuring a combination of exquisite textures and flavours never before featured on Australian menus. If you’re after a truly different and rewarding culinary adventure, this newly hatted restaurant is definitely the right place.

THE D ÉCOR

According to mastermind Josiah Li, a ‘tang’ is a dining hall, and LiloTang certainly looks like a communal eating space. It’s a large, light and airy room, filled with blond timber, pops of salmon pink and bright yellow, and lots of visual interest: a cobweb of ropes create a faux ceiling, timber screens with

Ostani lounge, bar and restaurant

Up-beat vibe

Maple + Clove Healthy eating haven

THE PHILOSOPHY

Maple + Clove is all about serving wholefoods as close as possible to their natural state, with little or no refinement or processing. Expect to nourish your body with a delicious choice of foods that are dense in micronutrients, rich in antioxidants, free of unhealthy additives such as flavours, preservatives and sweeteners, have a low GI and include healthy fats such as nuts, seeds, avocados and extra virgin olive oils. Being healthy has never been so tasty.

THE E XPER IEN CE

The Maple + Clove philosophy extends well beyond their menu. Surrounded by the leafy Realm Precinct Park and perfectly oriented for the northern sun, the entire premises exude a sense of well-being. During the

decorative cut outs slide this way and that to give instant privacy; the service corridor sits behind a sculptural wall, and the kitchen’s exterior is a fascinating jigsaw of timber beams.

And then there’s the Manga. Scenes from Japanese comics are stencilled on plywood columns and echoed on the place mates, adding a sense of playfulness to the elegant space and hinting at the culinary delights that await.

THE VIB E

When you walk into Ostani at any time during the day and night, you’ll definitely experience a buzz. But come Friday night, that buzz is amplified to an upbeat and lively vibe. If there’s a group of you, ensconce yourself in a cosy booth and settle in for the night over a vast and exciting drinks menu, tapas and oven-fired pizzas. On those balmy evenings, grab a table outside and soak up the summer ambience, or drop in at any time during the day for coffee, brunch or an early happy hour.

THE D ÉCOR

Warm and inviting are the words best used to describe Ostani’s welcoming design scheme. Earthy-hued colours in sumptuous velvets and leather create a rich opulence that is tempered with industrial materials of timber beams and steel roof trimmings. Stunning allegro assai lights by Foscarni are suspended in equilibrium from the roof

warmer months the doors are opened and people spill out onto the courtyard outside. On weekends the bike racks are full and children run about on the lush green lawns. Inside communal seating and an industrial chic décor create a friendly and relaxed vibe. There’s even a Maple + Clove running group that meets every Tuesday and Thursday at 6:15am. Catering to all running levels, the friendly group does a scenic circuit of around 5-6kms through the Parliamentary Triangle and Lake Burley Griffin, before gathering for coffee and a nutritious breakfast afterwards. The perfect healthy start to any day.

THE FO OD

If you equate health food with bland flavours and an acquired taste for tofu – think again. Maple + Clove delivers a huge range of dishes that are not only good for your body, but incredibly uplifting for your soul. If breakfast is your thing, then expect all the usual suspects with a healthy twist. Eggs Benedict is served on a wholemeal English muffin and the Chef’s hollandaise sauce is made with aged apple cider

vinegar (perfect for digestion). Waffles are created with wholemeal spelt flour, zucchini and corn and all the sides are sourced from the highest quality producers – from award-winning free range bacon to smoked King salmon and a range of artisan breads.

Lunch consists of a tempting array of hearty seasonal salads such as the grilled Wagyu salad and specials range from slow cooked lamb shoulder to the fish of the day.

THE FO OD ADVENT U RE

It’s elegant Japanese fine-dining meets izakaya raffishness – full of flavour and matched by an impressive Sake list of more than 25 varieties. In the kitchen sits LiloTang's secret weapon - a robata grill that allows chefs to cook food on an extremely high heat using special Binchotan charcoal that seals and enhances the natural flavours.

The uncomplicated menu is divided into ‘small’, ‘salad’, ‘main’, ‘robata’ and ‘dessert’ perfect if you want to pop in for a quick after-work drink and something light to eat, but equally good if you want to sit down for a long multi-course meal.

For a quick snack option, try the roast umami vegetables orange miso orange pot or any of the robata skewers and finish off with the sticky Mochi-Mochi tofu served with green tea ice cream. Just ask your waiter about the best sake to sample your meal with.

to create a magical ambience throughout. Whilst outside a timber pavilion, complete with fireplace, bench seating and tables and chairs, invite you to enjoy all season alfresco drinks and dining.

THE FO OD

Whatever your appetite, Ostani truly delivers with a range of European inspired dishes. There is a definite emphasis on sharing, with tempting tapas ranging from mini pulled pork or beef sliders; slow cooked pork belly with a pomegranate glaze; and crispy calamari served with saffron and piquillo aioli.

For something more substantial there’s an extremely satisfying array of traditional oven-fired pizzas ranging from authentic Italian flavours such as the Salsiccia E Taleggio with Italian sausage, chorizo, taleggio cheese, caramelised onions and thyme to the eastern influences of Hoisin Duck.

But it’s the drinks that really pack a punch and are curative in their goodness. From a protein packed body building smoothie to a Super C charged juice, you can even add in extra healthy ingredients such as Vital Greens and flaxseeds to create your own personal remedy. There are a huge blend of teas both available to order and for sale, and coffee is available with every variety of milk.

Best of all, Maple + Clove put the goodness into fast food with a range of freshly packed take-home meals that you can eat on the run.

O U R RECOMMENDATION

Join the Maple + Clove running group for a scenic tour of Canberra on a Tuesday or Thursday morning (at 6.15am) and follow it up with a Maple Whole Breakfast and matcha almond latte.


For the full culinary experience, treat yourself to the LiloTang tasting menu and immerse

yourself in a flavour explosion that you’d be hard pressed to find

anywhere else in Australia.

The burger menu amply caters for meat lovers and vegetarians alike with the most popular choices ranging from the Swordfish burger to the Funghi – an ingenious blend of field mushrooms, rosemary, mozzarella and parmesan.

For those wanting lighter meals, there’s a range of inspired salads and snacks with plenty of vegetarian, gluten free and kid-friendly options available.


Grab a table by the outdoor fireplace and share the grilled Rodriguez chorizo and prawns, followed by a Capricciosa oven-fired pizza served with the roasted beetroot and carrot salad. Wash it down with the Ostani Prosecco Punch (one jug serves four people).

EAT. DRINK. PLAY.

T H E L I T T L E N AT I O N A L P O S TPAG E 1 1

3 KILLER WORKOUTS

Want to stay fit while you’re on the road? With access to the highest standards of equipment, coaching, training and therapeutic services at Evo Health Club, you have no excuses not to. To give you some inspiration, Head

Trainer Matt Rodgers has put together these three killer workouts to keep you on top of your game:

Super Strength Program

This 45-minute session is designed to efficiently target full major muscle groups.

Go as heavy as YOUR body allows and always consult our trainers to ensure you’re

using correct lifting techniques.

Don’t leave your room

This short and sharp all-inclusive workout can be completed in your hotel room with minimal equipment. Repeat 3 times, rest

90secs between rounds. Finish with 50 bed dips and a 60sec plank.

See the Sights

Take in Canberra’s iconic sights along the 5km running track that circumnavigates

Lake Burley Griffin between Kings Avenue and Commonwealth Avenue bridges.

Divided into 500m intervals this full body cardiovascular boost also includes strength and conditioning exercises along the way.

Pull up 10 x 5 Jacknife Crunches x 10500m Run + Walking Lunges x 20

Standing Barbell Overhead Press 10 x 4 Jump Squats x 10500m Run + Body Weight Squats x 50

Romanian Deadlift 10 x 3 Jump Lunges x 10500m Run + Step ups x 20 (each leg)

Abdominal Wheel Rollout 10 x 4 Cycle Crunches x 20500m Run + Push ups x 20

500m Run + v-sit crunches x 20

Weighted Walking Lunges 20 x 3 T-twist Push ups x 10500m Run + Burpees x 20

Barbell Squat 5reps x 5sets Step Plank x 1500m Run + Sit ups x 20

Suit Case Squats x 10500m Run + Inchworms x 10


FLUIDSFor the ultimate hydration hit, order: REHYDRATE Watermelon, coconut

water, lime + mint.

MATCHA This premium green tea powder from

Japan is rich in nutrients, antioxidants, fibre and chlorophyll and is sugar free.

MATCHA ALMOND LATTE

CAFFEINE Besides boosting metabolism, caffeine has

been shown to reduce post-workout muscle soreness. Choose to have it with almond,

coconut, skim or regular milk…or just super-strength black!

PROTEINProtein helps your body repair

and grow your muscles. Try and go for low-fat options:

BODY BUILDING SMOOTHIE Superhigh protein shake with organic whey vanilla

protein powder, almond milk, dates, banana and Vital Greens for extra vitality punch.

FREE RANGE EGG WHITE OMELETTE Green asparagus, zucchini, baby spinach + Snowy Mountain smoked trout served with

a crunchy jicama + apple salad.

CARBOHYDRATES When you exercise, you burn a lot of

carbohydrates – the main fuel for your muscles. Choose grains that are high

in fibre and protein and have a low glycaemic index:

MAPLE GRAINS Organic quinoa, millet + amaranth with fresh mint + herb.

MAPLE GRANOLA Toasted oats + barley, walnuts, pistachio, almonds, honey served

with speculaas yoghurt + fresh apple.

RefuelA F T E R Y O U R W O R K O U T, M A K E A P I T S T O P T O

M A P L E + C L O V E F O R W H O L E S O M E N U T R I T I O U S F O O D S

T H A T C A N I M P R O V E Y O U R R E C O V E R Y T I M E A N D

R E P L E N I S H Y O U R E N E R G Y.


LUXE-FOR-LESS

Affordable luxury. It’s a growing demand that is driving the hotel industry to think outside the square when it comes to delivering more for less. Here Phillip Mathieson, Design Architect of Little National,

tells Kate Edwards how it IS possible to make your super-king size bed and lie in it too.


Once upon a time, a couple of weary travellers landed in a strange city. All they wanted was a place to stay with a bed, a bathroom and breakfast the next day.

But as they stayed in different places over the years, they started to notice details such as the artwork on the walls, the thread count of their sheets, the designer brands of their in-room toiletries. A variety pack of cereal for breakfast became the ultimate benchmark for poor taste. And where once the simple act of laying their head on a pillow was enough, now it came down to whether they had a choice of firm, soft or contoured.

Introducing the Millennial traveller. Design conscious. Techno savvy. Health aware. Food fixated. Oh…and price sensitive too. Whether on an overnight business trip or a weekend escape, they are looking for something beyond a non-descript hotel. Something that can offer them experience, interaction and adventure.

Cue the budget luxury concept – a phenomenon that is emerging in progressive cities around the world, and one that has been embodied in the design of the Little National Hotel.

Perched on top of a multi-story car park, it’s not exactly an obvious choice for a hotel location – but therein lies the genius. With commanding views across Parliament House and the city, Doma Group saw it as the perfect canvas to offer guests something truly unique and affordable. And it was a design challenge that Phillip Mathieson and Harlan Redgen from Redgen Mathieson Architects readily accepted.

Charged with designing high profile hotels and residences throughout Australia and Europe, they are certainly no strangers to the concept of luxury – or to the art of creating more for less.

“You can create a feeling of luxury in any environment,” enthuses Phillip. “It’s all about intelligent design, clever use of space, quality materials and focusing on the things that really matter to people.”

How then, were they able to imbue a sense of luxury in the hotel lobby – which is situated in the heart of a car park? After all, first impressions mean everything for a hotel – and the lobby is the place that gives guests an indication of the experience that awaits within. It’s all about thinking outside the box according to Phillip. Or, in this case, thinking outside and in.

“We encased the lobby in a frosted white glass box that glows during the day and night,” explains Phillip. “So that when you approach it from the car park, it appears as an illuminated white glass cube. Once guests step inside, they’ll be greeted with an oversized room – similar to a gallery foyer, with stone clad walls and polished concrete floors.”

This element of surprise and delight was key to overcoming the rugged car park aesthetic of Little National, but is something that is repeated constantly throughout the building, all the time overemphasizing the things that are important to the contemporary traveller.

Take the main feature of any hotel – the room. Given people actually only use it to spend several hours sleeping, Phillip and his team focused on the aspects that would create a quality experience for guests.

“We made the rooms more compact in terms of space,” he explains.

“And then imbued a sense of luxury through strategic elements – the bed being the hero. We had each bed custom-made to ensure that guests receive the best nights sleep possible – and they’re enormous,” he adds. “We’ve also positioned them up against the frameless style windows, which adds a feeling of expansiveness as guests literally connect with their outside environment – to create a completely unique and novel experience.”

And what the rooms may lack in size have been more than made up in the lavish materials that adorn them.

“By incorporating a luxurious palette of natural materials, each room exudes warmth,” explains Phillip. “From the leather bed heads to the timber panelled ceilings and timber floorboards. And instead of your standard built-in robes, we’ve used bespoke wardrobes to create a design feature in each room.”

The efficient design of the bathroom contains everything that you need, and is complemented with a dual head rain shower, stylish charcoal timber towel ladder and toiletries from Appelles – to deliver a five star bathing experience.

Once guests are bathed and scented, it’s just a matter of opening up their stylish wardrobe, slipping on the plush gown and slippers inside, flopping onto their oversized bed and availing themselves of the mini-bar, complimentary movies and free Wi-Fi.

Even the in-room tea and coffee making facilities offer T2 teabags and Nespresso machines with a selection of Nespresso pods. But forget about stale biscuits wrapped in plastic! With some of Canberra’s finest eateries right across the road, Little National Hotel has more than catered to the food-obsessed contemporary traveller. From contemporary Japanese cuisine at the Sydney Morning Herald Chefs Hatted LiloTang, to nourishing wholefoods at Maple + Clove, and everything in between, foodies can indulge their every culinary whim.

Another emerging need of the Millenial traveller is the desire to connect – whether they’re a party of one or hanging out

“You can create a feeling of luxury in any environment. It’s all about intelligent design, clever use of space, quality materials and focusing on the

things that really matter to people.”

together – they want to be where the buzz is. With a communal area on each floor, separated by a dramatic sweeping staircase, the Little National Hotel has created two unique spaces that, by their welcoming nature, organically draw guests in.

“We’ve created a lounge that perfectly lends itself to sharing the space,” says Phillip. “A grandly proportioned room features a wall of floor to ceiling windows looking out across views of Parliament House, whilst two fireplaces and an eclectic mix of stylish furniture invite guests to settle in.”

Those guests who need to get some work done will embrace the library – a more subdued environment that is also perfect for chilling out and winding down

“Beautiful décor, quality furnishings and fabrics, and stylish design – people are really discerning about these things now,” explains Phillip. “And the same goes for artwork.”

And by artwork, Phillip is not talking about cheaply framed prints or canvases, hung in rooms or along hallways. In an effort to create an impact for guests and cater

to their growing appreciation for quality aesthetics, hotels are now making a considerable investment in art.

“Artwork that has a significance to the location is vitally important in creating a unique and personal experience for guests,” says Phillip. “The pieces we commissioned are not only stunning works in their own right, they also have a unique connection to the natural habitat of the hotel.”

The natural habitat in this case, is the vacant block of land next to Little National Hotel that is now a protected home to a small “eclipse” of extremely rare and endangered Golden Sun Moths. Despite initially causing a lot of headaches for the owners and developers of Little National Hotel, they have been immortalised forever through stunning paper artworks created by the talented paper engineer, Benja Harney.

Health is another growing consideration for travellers when making a decision about where to stay. But the poky little hotel gym just doesn’t rate anymore – it’s all about keeping things interesting and mixing it up. And here Little National Hotel is way ahead of the game.

One of Canberra’s most innovative gyms – Evo Health Club – is conveniently located at the base of Hotel Realm for guests to use. Featuring state-of-the-art equipment, a 25 metre lap pool, kinesis studio, sauna and steam room and a huge range of weekly classes varying from Vinyasa yoga to Aquafit, every guest’s fitness needs are catered for. For those wanting to up the ante, they can book in for a session with one of the gym’s highly experienced personal trainers who can tailor a workout to help guests achieve their specific health goals. And twice a week guests are invited to join the runners group at 6.15am each Tuesday and Thursday morning that meets at Maple + Clove, to take in the city sights, connect with others and stay fit.

Located right next door to Evo Health Club, is Mudd Day Spa – a tranquil oasis offering guests a huge range of packages and services to choose from for the ultimate indulgent experience. Redgen Mathieson are also working on the new day spa and 24-hour gym that will open up in the nearby Brassey Hotel, also part of the Hotel Realm precinct in early 2016.

So is the budget luxury concept here to stay?

“Absolutely,” says Phillip. “We’ve all become much more design conscious and sophisticated in our wants and needs. The challenge for hotels is to come up with creative and innovative ways that they can deliver a five-star experience…without the five star price tag. In fact, we are currently working with Doma Group on their second Little National Hotel, located in Southbank Brisbane.”

Harlan Redgen (left) Phillip Mathieson (right).


MAKE YO U R B ED THE HERO

Nothing says “hotel room” more than a luxurious bed. Take the cue from your room at Little National Hotel and make your bed

take centre stage. And if you fall in love with your super king size bed – you can buy

one for yourself! Just ask at reception.

“Start with a supportive mattress and then layer it with plump down pillows, Egyptian

cotton sheets (the higher the thread count the better), and a down comforter,”

says Phillip.

Doma Luxe Super King Ensemble 203 cms x 203 cms $2600.

US E NAT U R AL MATER IAL S

There is nothing sumptuous about cheap synthetic fabrics or fittings. Investing in quality natural materials with beautiful

textures is paramount says Phillip, if you want comfort and luxury.

“Not only do they stand the test of time, giving you a better return on your

investment, they just look and feel amazing and create a warm inviting

palette for your room.”

LIT TLE LU X U R IES

In good hotels, it’s the little details that make a place so inviting. So if you

don’t have the budget for a whole room makeover, Phillip says you can still achieve

the luxury feel with small purchases.

“Instead of a standard bar of soap for your bathroom, buy quality brand toiletries such

as Appelles. Order in fresh flowers once a week and if you’ve got a good brand

scented candle, light it. When it comes to achieving a feeling of luxury, all the senses

need to be engaged.”

CRE ATE AN IMPRES S IVE ENTR AN CE

Just like a hotel lobby, your home’s entrance is the perfect opportunity

to create a real impact and a sense of welcome. Phillip’s tip is to think big but

keep it simple.

“My rule for all rooms is to not have too many hero moments where everything yells out for attention,” he advises. “Choose one unique piece such as an oversized mirror or unique artwork, and have everything else

work around that.”

MO OD LIG HTIN G

Have you ever noticed how hotels always seem to have a sophisticated ambience? It all comes down to lighting, says Phillip, but

you don’t have to spend a fortune.

“Lamps and dimmers are the key,” says Phillip. “Find a good electrician to install

dimmers on all your light fittings so that you can easily control the mood of your room,

and buy floor or table lamps to highlight key areas in your room.”

Regardless of whether you live in a sprawling home or a compact apartment, it’s easy to bring a Little National luxury into your own home.

And, according to Phillip, it doesn’t have to cost the earth.

B R I N G A L I T T L E N A T I O N A L L U X U R Y

into your home


F A B I E N W A G N O N


A FRENCH FOUNDATION

He’s worked at some of the most extravagant establishments around the world, and rubbed shoulders with the industry’s who’s who. But when it comes to his own food philosophy

for Buvette, Fabien Wagnon, Executive Chef of Doma Hotels, is all about keeping things pure and simple.

Words by Kate Edwards ⋅ Photography by Rebecca Doyle

“They were crazy people, they used to chuck pans and push people and shout and yell!”

Fabien might be talking about a pub brawl. But he’s actually regaling tales of his years studying at the highly acclaimed ITMA school for hospitality in Belgium, just 45 minutes across the border from his home in Northern France. From the tender age of 13, he learnt everything there was to know about food and wine under the guidance of some of Europe’s most highly acclaimed, but often eccentric masters. Despite his less than orthodox education, Fabien is grateful for the solid cornerstone it gave him in the mastery and appreciation of gastronomy; a discipline that he feels is missing in the industry today.

“It’s OK to be experimental with food,” he says. “But I have seen chefs who don’t even have an understanding of the fundamentals of cooking – let alone the basic principals of food hygiene! Without that, the results are never going to be good.”

Coming from a long line of food producers and connoisseurs, Fabien grew up entrenched in a tradition that involved sourcing the best local produce and preparing it well. In fact, so discerning was his family’s demand for the best, that it would sometimes mean bypassing their own family members’ businesses if a more superior product was available elsewhere. And it’s a philosophy that lives on with Fabien today, who shows no loyalty to any particular producer.

“I will buy local only if it is good produce,” insists Fabien. “And there are some fantastic Canberra wines and produce that I love. But if there’s something better elsewhere, then that’s where I will go.”

Charged with overseeing the latest Doma Hotels restaurant, Buvette, Fabien sheds some light on the origins of the French word which literally translated, means “drinking hole.”

“Buvettes are very popular in France,” he explains. “In fact my great Aunt ran one in the 1920’s. After workers in the field finished for the day, they would gather at a little stand just near her home and have a few glasses of Jenievie (a drink distilled from juniper berries) and then they would get on the train and go home.”

Of course whilst being the perfect place to enjoy a drink, Buvette provides the full dining experience. Whether it’s indulging in a champagne brunch on a weekend, popping in for a quick coffee and a tempting French pastry throughout the day or sitting down to a three course dinner, Fabien is looking forward to treating guests to French favourites with a modern and much lighter twist.

“Classical French food uses cream and butter,” he says. “But my approach is to make lighter sauces, use olive oil rather than butter and slow cook meats to get that beautiful flavour.”

Having worked around the world, Fabien is also happy to draw on influences from other continents.

“That’s what I love about Australia – it’s open to other flavours, other influences,” he says. “France is only now just catching up. I’m lucky that I got out and was exposed to different cultural traditions. If you want to stay ahead in this game, you need to always evolve.”

With a strict grounding in French cuisine, combined with influences from around the world and a demand for only the highest quality produce, Fabien’s menu promises to take guests on a culinary adventure. For some this will mean exploring subtle variations to

their French favourites, for others, it will be to step out of their comfort zone altogether for a completely enriching experience.

“I love duck – it’s one of my favourites. And the local truffles here are very good. I specialised in seafood for four years so that will also feature heavily on the menu – including a good Bouillabaisse. I will also have snails, beef, maybe rabbit and pigeon too if I can find good producers.”

So that’s entrées and mains covered. But what about for those of us with a sweet tooth?

“Ah, I have a weakness for sugar,” confesses Fabien. “I love all the desserts that my grandmother would cook for me: Apple Tarte Tatin, Ile Flottante (a baked egg white custard) and Crêpes Suzette.”

In keeping with his strict French culinary training, Fabien has also gone to great lengths to source only the highest quality tableware. Expect to cut into your Steak au Poivre with authentic Laguiole steak knives, meticulously handcrafted in France. When you sip your wine, it will be from Reidel glasses, crafted specifically for the wine varietal you are drinking. This painstaking attention to detail is all part of Fabien’s insistence on quality, in terms of providing guests with the ultimate dining experience. But, he insists, you can enjoy the full French experience without the pretentiousness and rudeness that you might find in one of the extravagant establishments of Paris or London.

“I like to go to these places whenever I visit, to experience the food,” he says. “But having also worked behind the scenes with all the drama and the carry on – not to mention the attitude towards the customers, I believe there is no excuse for that behaviour. For me, everyone should be able to enjoy beautifully prepared food using only the best ingredients without the ridiculous prices, the rude service and the pretentiousness – and that’s it.”

So if you’re after authentic French cuisine with a contemporary twist, amidst a relaxed and friendly atmosphere, Buvette is your choice – pure and simple.

INGRÉDIENTS

TAR TE

4 sheets of frozen puff pastry

16 medium sized green apples - peeled and cored

50 grams sugar

30 grams unsalted butter

300 gram tub of good quality vanilla ice cream

CAR AMEL SAU CE

100 grams sugar

130 grams cream

20 grams butter

Nip of Grand Marnier (if desired)

MÉTHODE

Preheat oven to 200 celsius. Slightly defrost puff pastry sheets and cut into 4 rings of 16cm diameter.

Cut 4 x 18cm circles of grease proof paper and brush with melted butter and sprinkled sugar (to add crispiness to the tart. Lay each pastry circle onto a circle of grease proof paper and prick with a fork to avoid pasty rising. Slightly pinch the edges of each pastry circle. Divide each apple into 3 cheeks and

slice each cheek very finely. Spread 4 apples worth of slices onto each pastry base brush lightly with butter and sprinkle with sugar cook at 200 degrees for 20 minutes. Serve with a generous scoop of vanilla ice

cream and caramel sauce.

TIP: You can also cook them in advance and reheat for 5 minutes at 200 celsius

CAR AMEL SAU CE

Over a moderate heat, cook sugar till it is a light caramel colour. Move caramel off the heat and add chilled diced butter. In a separate saucepan, gently

warm the cream and add the sugar and butter mixture. Stir over even heat until caramel texture is smooth.

Add Grand Marnier just before serving.

FABIEN' S APPLE TARTIN

B U VE T TE

OPEN I NG HOURS

BREAKFAST | 7 days: 6.30am – 10.30am

LUNCH | Tuesday – Friday: 10.30am – 5.00pm (all day menu)

DINNER | Tuesday – Saturday: 6.00pm – 10.30pm

BRUNCH | Sunday: 11.30am – 2.30pm

Bookings: [email protected]

+61 2 6162 1234 | buvette.com.au


SPRING/SUMMER STYLE

MEE T CAR A HO, O U R FAS HION

S T YLIS T B R IN G IN G YO U THIS

S E ASON ’ S LO OKS.

Born into Australian Fashion royalty, Cara cut her teeth working in fashion business management for eight years, before establishing her niche styling Australia’s celebrities for red carpet events and television. With a strong portfolio of clients from TV, fashion and the corporate worlds in both Sydney and Canberra, Cara is passionate about helping people establish their signature look, whilst paying homage to trends.

“I am a huge advocate of soft relaxed tailoring, knitwear and tonal palettes, that allow you to mix and match to create a myriad of outfits for work, weekend and going out,” she says of her personal style philosophy. “In other words, wear your clothes; don’t let them wear you.”

Her S/S 15–16 wardrobe

70 ' S FAS HION

The most prominent trend for SS15 is a grown-up take on 70’s fashion.

Channel the look with wide leg palazzo pants, culottes, suedes, fringing,

indigo denims, vests and 70’s inspired prints and motifs. Instead of wearing

the trend from head to toe, take key elements and team with monochrome

and tonal separates. Transitioning into high summer this look will morph

into a luxe bohemian feel, of long, light flowing dresses inspired by Talitha

Getty and Penelope Tree’s iconic hippie chic style.

PERSONAL S T YLIN G S ERVICE

Cara offers personal fashion styling and image consultancy services for both men and women, accommodating budget and lifestyle requirements.

To make your appointment or to find out more, please, call Cara on 0421 489 688.

Key looks for Spring/Summer 2015–16


LON G ER HEMLINES

The demure look of longer hemlines for skirts and dresses hit mid-calf or skim the upper ankle to give the illusion of a leaner taller figure. It’s this season’s most wearable trend.

J U MPS U ITS

For so long, jumpsuits have been underestimated as a wearable clothing item. But this season, designers have given the utilitarian look a couture edge, with the help of sophisticated accessories such as leather belts, scarves and statement jewellery.

A N D R O GYNO US D RES S IN G

Androgynous dressing is not a new phenomenon, with women first appropriating the male wardrobe centuries ago. This season, designers were keen to return to the codes of masculine suits with a touch of sexy; and asymmetrical cuts and tennis-striped fabrics.

KHAKI

Khaki established itself as a fashion classic years ago and forges itself with full military force this season. Complement with neutral hues to ensure the look is in a fashion peace treaty.

PROD U CT D E TAIL S

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Outerwear: Black & White Cage print blazer – by SABA $329

This long line collarless jacket features a cross over back detail and side splits. Team with pointed flats, silk camisole and denim for a weekend-ready style.

Camisole: Black Silk camisole – by SABA $129

With its minimal detailing and relaxed fit, it’s a wardrobe staple.

Necklace: Fine Gold ‘Purity’ Necklace – By Charlotte $155

Its simplicity allows for an everyday look.

Ring: Rectangle Stone Ring – by Country Road $59.95

Chic and modern, this stream-lined ring is the perfect finishing touch.

Culottes: The Equilibrium Culotte - by CAMILLA AND MARC $380

Bag: Saint Laurent Monogrammed black leather camera bag – by Saint Laurent $1,250 www.netaporter.com

A luxury investment piece this bag is both practical and a timeless classic.

Shoes: Jimmy Choo Abel Patent Leather Pumps – by Jimmy Choo $495

A perennial staple, these patent pumps easily transition from work to special occasions and everything in between.

Lipstick: Rouge di’ Armarni – by Georgio Armarni $55

Add a pop of colour with the perfect spring summer red.

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Outerwear: Suede long line vest – by Country Road $599.

A subtle nod to the 70’s, this tailored, soft suede vest is a key seasonal investment. Style with high waisted culottes for a work appropriate look and wear with slides or as a dress on the weekend.

Culottes: The Equilibrium Culotte – by CAMILLA AND MARC $380

These high waisted, wide leg cropped pants are your ‘go to’ item this season, offering a soft and effortless silhouette. Team with a pointed pump for work, an open toe, stacked heel for going out, or an open toe slide for a stylish off duty look.

Top: Baxter crepe top – by Joseph $385

This clean-lined silhouette is softened by a cowl neckline and cut for a relaxed fit. It has side splits so you can tuck in the front and leave the back hanging loose.

Bag: Scanlan Theodore raw bucket bag – by Scanlan Theodore $800

Crafted in Italy from light rose Italian calf leather with pale gold hardware, this stunning piece is the perfect accessory to take you through the warmer months.

Eyewear: Josa Oliver Peoples Executive II Sunglasses – by Oliver Peoples $595

Accent your look with these stylish matte amber and metallic sunglasses. Available from Capital Eye, Realm Precinct.

Shoes: Single Toe Band Sandal in raw tan by Capri Positano – $520

Beautifully hand crafted off the Italian Amalfi Coast, the timeless style of these classic sandals are an essential for any summer wardrobe.

Cuff: Max Bangle – by Amber Sceats $139

A stylish accessory to wear day and night.

“I am a huge advocate of soft relaxed tailoring, knitwear and tonal palettes, that allow you to mix and match to create a myriad of outfits...”


PROD U CT D E TAIL S

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Shirt: Striped slub cotton-jersey tee – by RRL $179

A timeless piece sporting wide blue and cream stripes for a fresh feel.

Sweater: 30-Gauge cashmere crew neck sweater – by Kingsman $560

Exuding ageless style, this classic crew neck fit is an enduring investment from William Lockie, renowned for producing the softest, finest and most luxurious cashmere in the world.

Pant: Glen Chino pant – by Saba $129

These timeless slim-fit pants are the warm weather alternative to jeans but with the added versatility to be dressed up or down. Roll the hem up to expose the ankle and style with loafers for a casual yet refined look.

Sunglasses: Jack Huston Square framed Sunglasses – Oliver Peoples $560

Crafted from dark brown acetate and finished with protective polarised lenses, this luxe eyewear is a perfect combination of classic and on-trend cool. Available from Capital Eye, Realm Precinct.

Shoes: Gommino Suede driving shoes – by Tod’s $675

Handcrafted in Italy, Tod’s iconic suede driving shoes are heralded as the best of their kind. This pair is finished with tri-colour woven leather ‘Scooby doo’ laces – the name is taken from the brands signature bracelets. Wear with chinos, denim and even tailored shorts.

Watch: 38mm Stainless steel case with black sport band – by Apple $549

A sleek modular time piece that is also a phone, coach and fashion accessory!

Bag: Dayton Leather-trimmed cotton canvas shoulder bag- by RRL $499

Made from durable cotton-canvas that's been washed and faded, this utilitarian travel companion exudes the label's rugged aesthetic and has a sizeable interior large enough to fit your laptop and in-flight essentials.

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Jacket: London Blue Suit Jacket – by Calibre $579

The indigo-blue is a fresh take on an old classic and looks great paired back with white and pastel business shirts. To keep on trend, team with a green shirt and tan accessories, or punctuate the look with a pop of crimson in a tie.

Pant: London Blue Suit Pants – by Calibre $579

Tie: Lanvin Blue & Silver tie – by Farage $179

The perfect cool tones in this silk tie complement blue, neutral, black and grey suits.

Shirt: Jax Contrast shirt in white & grey – by Farage $199

This slim fit shirt is a wardrobe staple featuring a front placket button closure, double button cuff and contrast inside collar stand and inside cuff.

Belt: Grundy Tan leather belt – by Aquila $149

Styled with dark burnished edging and a square silver finish buckle, this belt adjusts to any length and has a soft worn feel.

Shoes: Masten tab dress shoe – by Aquila $269

This sophisticated leather dress shoe features a chisel toe, subtle stitching detail and flat waxed laces to complete any suit.

Cufflinks: Lanvin Brushed Rhodium-Plated Cufflinks – by Lanvin $235

These Lanvin cufflinks have a brushed-rhodium plating which has been faceted for a geological look. Resembling two nuggets of silver, this pair make a luxurious finishing touch to formal looks.

Watch: Calibre 36 RS Caliper Automatic Chronograph 43 mm –By Tag Heuer POA

SPRING/SUMMER STYLE

His S/S 15–16 wardrobe


Key looks for men Spring/Summer 2015–16

B LU E AND G REEN

Turning old fashion ‘rules’ on their head, blue and green should be seen together this season and is a combination that is dominating both on and off duty looks. To pull it off, tie it all together with slate grey and white.

S TR IPES

Stripes are the pillar of men’s wardrobes for SS15, ubiquitous in shirting, ties, tees and suits. But before you rush out and purchase, keep in mind that horizontal stripes tend to make you look wider, while vertical stripes draw the eye down quickly, giving the illusion of length and height.

RED

This season’s definitive red is a tricky hue to carry off (particularly for fairer skin tones), so use it to punctuate a look such as a Bordeaux crew neck t-shirt or crimson tie, anchored with neutral warm-weather staples.

HEMLINES

Men’s hemlines have risen! Casual pants show the beginning of the ankle, while suit pants just meet the top of the shoe. So this season, shoes do matter.

TAILOR IN G

With the recent resurgence of all things tailored, don’t be afraid to combine smart separates such as blazers and trousers with jeans or chinos for a dressed down, yet refined style.

With the recent resurgence of all things tailored, don’t be afraid to combine smart separates such as blazers and trousers with jeans or

chinos for a dressed down, yet refined style.


INSIDER GUIDE

OUR MUST-DO EXPERIENCES FOR SS15/16

Canberra comes alive during Spring and Summer, shrugging off its frosty coat and bursting into life. You’ll want to stay longer when you see what’s in store.

Words by Amanda Whitley

DESIGN CANBERR A

21 TO 29 NOVEM BER 2015

HELD AT VARIOUS VENUES ACROSS CANBERRA

DESIGN Canberra is an annual festival of craft and design-inspired public events, exhibitions and forums held across Canberra, created to change the way you think about the city and about the place of craft and design in everyday life.

See pop-up projects based in empty shop fronts across Canberra's city centre; visit Living Artists open studios; take a tour directed by designers, architects, artists, historians, curators and other insiders, and discover a new side to this designed city.

designcanberrafestival.com.au

NIGHT MARKE T CANBERR A

4PM TO 9PM,

F R IDAY 4 DECEM BER, 2015

REALM PARK, BURBURY CLOSE, BARTON

It’s the Capital’s largest outdoor night market focused on fashion, homewares and lifestyle products and it’s just a stroll away. Held within the leafy surrounds of Realm Park, the Canberra Night Markets are a curated selection of pop-up shops from local and interstate designers, live music, entertainment, a licensed bar and street eats. It’s a wonderful way to spend a Friday evening!

nightmarketcanberra.com

TOM ROBERTS

OPENS 4 DECEM BER, 2015

NATIONAL GALLERY OF AUSTRALIA PARKES PLACE, PARKES

A visit to Canberra just isn’t complete without a visit to the National Gallery of Australia. You could spend hours wandering through its many spaces, but the blockbuster this summer celebrates the work of legendary Australian artist Tom Roberts. This extraordinary exhibition brings together Tom Roberts' most famous paintings, such as Shearing the rams and A break away! It’s practically un-Australian not to get along!

nga.gov.au/Roberts

BARE: DEGREES OF UNDRESS

UN TIL 15 NOVEM BER 2015

NATIONAL PORTRAIT GALLERY KING EDWARD TERRACE, PARKS

Bare: Degrees of undress celebrates the candid, contrived, natural, sexy, ironic, beautiful, and fascinating in Australian portraiture that shows a bit of skin. Bare selects and remixes portraits from the National Portrait Gallery’s collection around elements of nakedness, including portraits of Australia’s greatest sportspeople and our foremost creative achievers, including: Billy Slater, Germaine Greer, Dame Edna Everage, Matthew Mitcham, David Gulpilil, Megan Gale and many more.

portrait.gov.au

Photography by Martin Ollman



2PM TO 7PM, SATUR DAY 5

DECEM BER, 2015

LITTLE NATIONAL HOTEL CARPARK NATIONAL CIRCUIT, BARTON

See Canberra in a new light when many of the city’s national attractions open their doors after-hours to host an array of exclusive events and surprising experiences. Over 10 illuminated nights the whole family can enjoy free and ticketed events such as blockbuster exhibitions and rare films, captivating architectural projections, intriguing live music and performances, stand-up comedy, thrilling tours into the depths of our national attractions, exclusive dining experiences and more.

enlightencanberra.com.au

NATIONAL

MULTICULTUR AL

FESTIVAL

12 – 14 FEBRUA RY 2016

Eat, drink, laugh and dance your way around the world at the National Multicultural Festival. Celebrate difference, share traditions and see performances from all parts of the world throughout the festival which brings the city centre to life. There will be comedy, performance art, food and wine stalls, street parties, live music, circus-style acts and more!

multiculturalfestival.com.au

Some of the best innovative and sustainable Australian fashion labels, combined with the finest regional food and drink, are quite literally on your doorstep. For this one day, Little National’s carpark will be transformed into a bustling market.

More than 60 independent fashion designers and collectors at Hustle & Scout, a styled live music lounge, scores of food and drink stalls by The Forage, workshops by The Maker's Collective, dancers, roaming models and lots more. Prepare for excess baggage charges.

theforage.com.au hustleandscout.com.au

BANNED – ON DISPL AY AT

NATIONAL ARCHIVES

QUEEN VICTORIA TERRACE, PARKES

The National Archives is one of the city’s gems, but often gets overlooked in favour of the bigger institutions. Among its fascinating offerings is Banned – a display on banned books that you’ll find in the Archvies’ cafe. Grab a cuppa and read about the secret history of Australian censorship, examine a censor's report, or flip through a copy of a book or magazine once prohibited in Australia.

naa.gov.au

THE FOR AGE AND HUSTLE & SCOUT

T WILIGHT FASHION MARKE T

Photography by Rebecca Doyle Photography by Rebecca Doyle



ENLIGHTEN

4 – 12 M A RCH 2016

TAKES PLACE THROUGHOUT THE PARLIAMENTARY TRIANGLE AND AT CANBERRA'S NATIONAL ATTRACTIONS


the little national post 1st edition

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