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Art Interviews

Artist profile: Alesandro Ljubicic’s uplifting florals

Known for his large scale, vibrant florals and impasto technique, we’ve long admired the work of Sydney artist Alesandro Ljubicic. One for colour lovers, Alesandro’s work centres around his passion for colour and a natural, gestural use of paint.

“My work has no demons or dark metaphors; it is simply full of positive energy, with flowers picked at their peak and recorded in paint. It’s about celebrating and prolonging the joy of the moment and life in its prime,” says Alesandro who explains that if there is a metaphor to be had, it’s “all is well.” How refreshing!

Alesandro in the studio
Alesandro in the studio

Born in central Bosnia and Herzegovina, Alesandro studied at Sydney’s National Art School and, since graduating, has exhibited with leading galleries in Sydney, Melbourne, Berlin and Montreal. His work can be found across the globe, housed in collections from New York to London, Berlin, LA, Hong Kong and Singapore. “Moving forward, I am in discussions with two galleries, both in New York and London,” says Alesandro.

One of Alesandro's recent works
One of Alesandro’s recent works

Alesandro uses pure oil paint, made from single pure pigment and linseed oil, to create his works. “I apply the paints with various tools of the trade such as large brushes and painting knives,” says Alesandro who had to switch to acrylic paint when creating his latest work – a large-scale installation inside the G.H. Mumm sponsored birdcage at this year’s Melbourne Cup. “It used acrylics over birch panel due to drying time and the scale of the work,” says Alesandro.

Alesandro with part of his Melbourne Cup installation
Alesandro with the bespoke work he created for this year’s Melbourne Cup

Working alongside fashion designer Dion Lee, interior stylist Nina Maya, presenter Kate Peck and surfboard entrepreneur Hayden Cox, the installation was designed to bring a boutique Parisian hotel feel to the heart of the birdcage. “We each contributed to the different experiences within the ‘Maison Mumm,’ from our respective fields. The bespoke piece of artwork I contributed draws on my signature style,” says Alesandro.

Alesandro
Alesandro’s corner of ‘Maison Mumm,’ found at this year’s Melbourne Cup

“G.H. Mumm’s cuvees have always been my champagnes of choice when celebrating my own successes, so when approached by the brand, the alignment felt organic,” says Alesandro.

Another of Alesandro's recent works
Another of Alesandro’s recent works

When not hard at work at the easel, Alesandro also runs The Sydney Art Store, a bricks and mortar Sydney retail outlet and online Australian art store. The store sells some of the world’s finest painting products including oil paints and acrylics from France, handmade paints from New York, and pastels and watercolours from Germany and America, as well as brushes and canvasses too.

Photography: Lucas Dawson and AKQA

For more on Alesandro | Artist profile: Grace Costa’s regal horse photography

Categories
Recipes

Foodie Friday: A Melbourne Cup afternoon tea at home

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Photography by Jacqui Turk

We get it – not everyone has the chance to don a hat (or fascinator, or crown) and head to the races for Melbourne Cup Day. But even if you’re planning a more sedate day at home, it can still be gorgeous – and delicious – as this afternoon tea spread by Williams-Sonoma and Sydney bakery Flour and Stone shows.

Gather a few friends, bake some treats inspired by Flour and Stone’s delectable offerings , open a bottle of bubbly, pop the kettle on, and pick your winner.

The simplest and fastest thing to prepare from this stunning spread are those Williams-Sonoma signatures: madeleines. We’ve featured a recipe here before for classic madeleines, but these lemon ones are tangy, spring-inspired and utterly, utterly moreish.

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Have the batter ready to go in the fridge, and whip these up while your guests wait – they take less than 10 minutes to cook in their specially shaped pan. And no one will mind if your other cakes are store-bought, especially if that store is Flour and Stone!

Styling tip: For a grown-up gathering like Melbourne Cup, keep colours neutral and decorations to a minimum. Let the natural beauty of the wholesome ingredients shine through on the cakes (leave the sprinkles and colourings to the kids’ parties), and complement with natural textures like wooden boards and hessian textiles.

Cheat’s tip: for the non-bakers or time-poor still looking for a homemade option, you could always pick up a luxe cake mix from Williams-Sonoma; they’re specially designed to be work with the Nordic Ware Bundt pans,  giving great pattern definition and easy release.

Lemon Madeleines

Ingredients

  • ½ cup (75g) cake flour (or plain white flour)
  • ½ tsp baking powder
  • 2 whole eggs plus 1 egg yolk
  • 1/3 cup (90g) caster sugar
  • Pinch of salt
  • ½ tsp vanilla extract
  • 1 tbsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 4 tbsp (60g) unsalted butter, melted and cooled
  • Icing sugar for dusting (optional)

Method

Preheat an oven to 200°C. Using a pastry brush, heavily brush melted butter over each of the 12 moulds in a madeleine pan, carefully buttering every ridge. Dust the moulds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a small bowl, sift together the flour and baking powder twice. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the whole eggs and egg yolk, the caster sugar and salt on high speed until pale, thick and fluffy, about 3 minutes. Reduce the speed to medium, add the vanilla, lemon zest and lemon juice and beat until combined, about 30 seconds.

Sprinkle the flour mixture over the egg mixture and, using a rubber spatula, gently fold in until just incorporated. Pour in the melted butter along the side of the bowl and gently fold in until incorporated.

Divide the batter among the prepared moulds, using a heaping 1½ tbsp batter for each mould. Bake the madeleines until the tops spring back when lightly touched, 7 to 9 minutes.

Transfer the pan to a wire rack and let cool for 2 minutes. Using a small spatula, gently release the madeleines, place on the rack and let cool for 10 minutes. Using a fine-mesh sieve, dust the tops with icing sugar and serve.

Makes 12 madeleines.

Categories
Recipes

Foodie Friday: Mushroom & Goat’s Cheese Bruschetta 

With race day celebrations happening across the country on Tuesday, we thought this simple, chic finger food recipe from Williams-Sonoma would be just the ticket today. It’s fast and simple to prepare (yet looks deceptively fancy), it’s easy to eat standing up with a Champagne glass in the other hand (essential criteria for Melbourne Cup snacks), and it is actually deliciously filling (also important when imbibing bubbles).

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The other great thing about this super easy canapé is that it’s meat-free yet packed with flavour. That’s the magic of mushrooms: they have that deliciously deep, savoury flavour known as “umami”, which comes from the natural glutamates found in all foods with protein (and also found in parmesan and Vegemite).

The key to making this bruschetta really shine? Use a mix of different mushrooms. Supermarkets now stock a fantastic array of Australian-grown varieties year-round including buttons, Portobello, Swiss brown, oyster, shiitake, king brown and shimeji. If you’re particularly keen, try your local farmers’ market for fresh and local wild mushrooms such as Slippery Jacks or pine mushrooms – just be sure to ask the growers’ advice on how best to prepare these varieties for cooking.

Always avoid washing or peeling mushrooms; they only need a light brushing to remove excess dirt and a wipe over with a damp paper towel. Trim any woody stems, but otherwise don’t cut them up too much – the different shapes and colours will add great visual impact to your bruschetta.

It’s also always worth using the best cheese you can find – if you can’t find fresh goat’s cheese at your local deli or you just don’t like the flavour, try a 50/50 mix of feta and ricotta instead.

STYLING TIP Party food like this is best presented as generously and simply as possible. Take a large wooden board or serving platter, top with bruschetta, and set down in easy reach of your guests along with a pile of colourful washed-linen napkins and a tray of drinks – and the TV, of course!

Ingredients

  • 2 tsp butter
  • 1 tbsp olive oil
  • 250g assorted mushrooms such as Swiss brown, shiitake, oyster or king brown, stemmed, and halved or quartered
  • Sea salt and freshly ground pepper
  • 8 slices sourdough bread
  • 125 g soft fresh goat’s cheese
  • Fresh chives, chopped

Method

Warm a saute pan over medium-high heat. Add the butter and oil and warm until the butter melts. Add the mushrooms and ¼ teaspoon salt and saute, stirring often, until the mushrooms begin to release their juices, 2-3 minutes.

Toast the bread, then arrange on a platter. Spread each piece with a thin layer of goat’s cheese.

Top the toasts with the mushrooms, dividing evenly, sprinkle with chives, and season lightly with salt and pepper. Serve right away. Makes 8 bruschetta.

–This recipe is adapted from one in Cook Good Food. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.