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Design Interviews

The Star Sydney: New Italian restaurant features interiors by TomMarkHenry

While a trip to Italy is off the cards for a while, Sydneysiders can get a taste of Rome courtesy of the food and interiors at the new restaurant Cucina Porto, located at The Star Sydney. The nostalgic interiors were designed by the talented female design trio TomMarkHenry.

Cucina Porto

“The overall finishes palette is not predictably Italian but more internationally reflective of European style, warm and contemporary design rather than a traditional trattoria. We wanted the design to have the familiar comfort of home and feel welcoming and comforting,” says Lisa Zelinger, Group Manager of Design at The Star. 

Table

The rich colour palette features teal, aubergine, tan and this year’s unlikely breakout star – burgundy. The latter shade has brushed off all it’s 1990’s feature wall associations to emerge as a tone to be reckoned with. We love its appearance on the restaurant’s bar front where it features in the form of a large gloss finger tile.

Bar
Bar

“While the palette may seem unexpected, we wanted to use a series of Italian style to give the grounding and relevance to the cuisine and tradition,” says Lisa. To this end, the spaces feature Italian marble stones in various hues and there’s plenty of aged brass too.

Spatially, the restaurant has been zoned to appeal to different audiences. There’s the pared back comfort of the aforementioned bar (which is perfect for a quick drink and snack), the main dining room and there’s a very Instagrammable private dining room too. “Each zone has been intentionally given a different sense of character to create interest and suit a variety of diners,” says Lisa.

Private dining room
Private dining room

The restaurant is home to lots of gorgeous styling elements including a mixture of contemporary and vintage artwork and photography, a variety of coloured glassware, glass vases, pottery, vintage picture frames and Italianate sculptures.

Banquette seating
Banquette seating

“Cucina Porto has been designed to feel like home, warm, welcoming and memorable. A place you want to come back to over and over again.” 

Photography: Alan Richardson

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Designers

Be transported to the Mediterranean in Merivale’s latest venue

I’ve visited the new iteration of The Newport in Sydney’s Northern Beaches quite a few times. It’s one of those spaces that completely turns the definition of pub on its head. Think pops of pink, cactus gardens, a vintage gymnasium and plenty of marble. It’s out of the box, but not over the top… a fine line to tread.

While the iconic venue re-opened under their ownership in March 2016, that was only phase one. Now stage two has officially launched, with the opening of the highly anticipated bar and brasserie, Bert’s on the first floor. Taking cues from the grand hotel dining rooms of the 1930s, the vibe is relaxed, with a quintessential Northern Beaches air. Designed by Merivale’s design team of owner Justin Hemmes, his sister Bettina Hemmes, Akin Creative’s Kelvin Ho and stylist Amanda Talbot, the brasserie’s name had close family ties, with Bert being Bettina’s nickname at school.

Serving a Mediterranean menu, the kitchen features charcoal ovens and basque grills, while the chefs cook from an impressive centre kitchen. “We wanted to create that sense of relaxed indulgence you experience on a coastal European holiday,” says Executive Chef Jordan Toft. “To capture the feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters. It is very special, yet completely fuss-free.”

Alongside the food is a 750-strong wine list, focusing on classic Australian and European wines, emerging and quirky labels and an impressive selection of rosé. Guests have the option of enjoying it at the restaurant or at Bert’s elegant yet informal bar; a destination in its own right inspired by American country clubs.

Merivale will also open its neighbouring Northern Beaches pub, The Collaroy in late summer. Stay tuned!

Find out more | Venues we love

 

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Recipes

Foodie Friday: Catalina’s crispy skin barramundi with seafood

This crispy skin Cone Bay barramundi, pipis, vongole, mussels, braised leeks, avruga and lemon thyme volute (quite the mouthful, pardon the pun!) comes from renowned Sydney restaurant Catalina.

Ingredients (one serving)

  • 1 snapper or 1 barramundi carcass (for fish stock)
  • 40g of salted butter
  • 40g of plain flour
  • 300ml of boiled milk
  • 180g mid fillet portion of Cone Bay barramundi
  • 30ml olive oil
  • 2 clams/ 2 pipis/ 2 vongole
  • 50ml of white wine
  • 400ml of velouté
  • A couple sprigs of lemon thyme
  • 3 pencil leeks
  • 20g lemon balm micro herbs
  • 15g Avruga

Method

1 Prepare a basic fish stock using either snapper or barramundi carcasses. Approximately 2L worth. Cook for 25 minutes on low heat, strain then set aside.

2 Make a roux using 40g of salted butter and 40g of plain flour.

3 Whisk in 300ml of boiled milk then add 500ml of fish stock. Cook out for 5 minutes then strain through a fine sieve to remove any excess flour.

4 In a hot pan sear off mid fillet portion of Cone Bay barramundi skin side down using olive oil. After 2 minutes, turn heat on low then leave to cook for a further 6 minutes.

5 In a small hot pot place the clams/pipis/vongolé and add 50ml of white wine then cover with a lid.

6 After 90 seconds, remove the lid and add 400ml of velouté, a couple sprigs of lemon thyme and season to your liking.

7 Chargrill the pencil leeks and add to the clam/velouté pot

8 Serve the clam veloute then the Barramundi immediately, garnishing with lemon balm micro herbs and avruga.

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Recipes

Foodie Friday: Greek San Choy Bow

This Greek take on San Choy Bow is one of the signature dishes at new Sydney CBD Greek restaurant, 1821.

Ingredients

  • 6 large ox heart tomatoes
  • 6 medium size green capsicums
  • 2 cups medium grain rice
  • 1 bunch shallots, chopped medium fine
  • 1 bunch parsley, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 bunch dill, roughly chopped
  • 2 brown onions, diced
  • 1 dessert spoon ground nutmeg
  • 4 cloves garlic, crushed
  • 1 dessert spoon vegetable stock powder
  • 1 dessert spoon smokey paprika
  • 6 medium potatoes, peeled
  • 1 dessert spoon tomato paste
  • 1 cup Greek yoghurt
  • Extra virgin olive oil
  • 2 litre vegetable stock
  • Salt and pepper

Method

Preheat oven to 180°C.

Core the tops of  tomato and green capsicum and slice the tops off to act as a lid. Hollow out the centres of the tomato and save the seeds and flesh of tomato and capsicum. Roughly chop and set aside for later.

Heat a large frying pan with some extra virgin olive oil over medium heat and fry onions, shallots, garlic, tomato paste, tomato and capsicum off cut pulp and rice until well mixed. Add spices and season. Fold through all the herbs.

Stuff the hollowed out tomato and capsicum until stuffed fully. Place lids on top and pack  into a baking dish that they sit low in and are packed in cosily. Arrange potato wedges and, if you have any stuffing left, around the vegetables. Pour over half the stock over vegetables so they absorb some liquid but don’t stress if it pours down the sides. Place in oven uncovered. The rest of the stock is used during the baking process to keep the veg and rice moist.

Check vegies after half an hour to check on liquid levels and dryness. Occasionally add some stock over the veg to refresh and continue to bake and refresh until both the capsicum and tomato has cooked and is soft and the rice is flaky and cooked just past al dente.

Serve with pan juices and goes well with fresh yoghurt and grated cheese. You can add beef or lamb mince to the mixture by adding that in the beginning sauté process. Add ½ to the amount of rice.

To complete this dish, place the cooked vegetables into a mixing bowl. Use kitchen scissors to roughly cut them up and add a tablespoon of the smashed mixture into freshly rinsed iceberg lettuce cup. Add a teaspoon of fresh Greek yoghurt, then dust with smokey paprika powder, fresh dill tips and a drizzle of olive oil.

More recipes.

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Recipes

Sydney’s new whisky bar will transport you back in time

I can’t get enough of Sydney’s bar scene, and the latest offering by hospitality giant Merivale, J&M, is an intimate whisky bar that pays homage to where it all began. And I love it!

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What many may not know, is Merivale was once a fashion brand, and their multi-level fashion outlet, House of Merivale, once stood exactly where J&M now stands, on Level 2 of the historic Angel Hotel in Sydney.

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A cultural phenomenon, The House of Merivale lit a fire beneath Australia’s staid fashion world. Modelled on the fun and frivolity of London’s concept boutiques, these eye-popping outlets not only influenced an entire generation of young Australians, but also introduced an entirely new concept to local retail. House of Merivale at The Angel also launched one of Merivale’s first forays into hospitality, with an innovative restaurant and espresso bar located on Level 2.

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[contextly_sidebar id=”2EcSd9wNfzk4hNo2raew68hPlaQJm4Q7″]Now with Level 2 returned to a bar once more, it reflects on the building’s rich fashion history with sumptuous interiors of rich green velvets, sleek brown leathers and copper accents. Boasting luxurious chesterfield sofas and a long glass bar, alongside its hero feature – a specially imported drinks trolley, it also includes bespoke haberdashery cabinets filled with the ingredients that make up the rich, multi-layered aromas of Chivas 18 – dried fruits, buttery toffee and dark chocolate.

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Guests can lounge and enjoy the personal trolley service or sit by the bar to learn more about whisky from experts in the field and taste exclusive whiskies not available for purchase anywhere else in Australia. J&M also offers an ever-changing list of specially crafted cocktails and a short, nostalgic menu offering a tasty selection of small dishes to enjoy with a cocktail before or after dinner.

For more information.

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Designers Interviews

Meet Sydney female design trio TomMarkHenry

A young company with fresh ideas and lots of passion, Sydney-based interior architecture firm TomMarkHenry, is the brainchild of school friends Chloe Matters, Jade Nottage and Cushla McFadden.

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Chloe, Jade and Cushla

Founded in early 2014, Chloe’s background in design and property development and Jade and Cushla’s rounded skill sets in interior architecture, have seen them make the perfect trio, with each bringing a different perspective to the table. “We design all our projects collaboratively,” explains Chloe. “So each design benefits from the strength of three minds and three opinions. We all have different perspectives and have learnt how to integrate these into seamless, harmonious designs.”

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TMH_PottsPoint_Bedroom-1170x850

Designing across all three sectors — residential, hospitality and commercial — they are open to any and all projects that come their way. So as a result, their short history has given way to quite the diverse portfolio. “We have designed a high-end butcher in Double Bay that is due to open at the end of this month,” says Jade. “Plus we have a Mexican food kiosk opening in Barangaroo at the end of September. We are also in the early stages of designing a café in Double Bay, which we are very excited about. In addition, we are designing several other hospitality venues around Sydney’s CBD and Eastern Suburbs. Throw some residential projects into the mix and we are very busy, exactly how we like it!”

Bondi's Best
Bondi’s Best

Already being acknowledged internationally by leading industry experts, their Bondi’s Best project is currently shortlisted in The Restaurant & Bar Design Awards, the mark of many good things to come, we think! “As a result of this and lots of hard work, we have started to come up against designers on project tenders that we have always been inspired by,” explains Cushla. “The realisation that we were being considered for projects alongside some very talented design firms was a turning point for us.”

LuYu & Yum Yum
LuYu & Yum Yum

All under 32, they bring a fresh, new perspective to design, but that doesn’t mean they don’t know when to buckle down and get serious! “While we are a young company, we do take our design work and the operational side of our company very seriously,” says Jade. “We are committed to creating inventive, new concepts in the design process, yet we also have a maturity of process that comes with our intensity of experience in the industry.”

For more information.

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Designers

Cronuts to cocktails: Adriano Zumbo’s gorgeous new interior

Flamingo tea parties and baguette-shaped lounges are among the quirky design features of Adriano Zumbo’s latest venture, Fancy Nance, a hybrid cafe/cocktail bar in South Yarra. I must admit, today is one of those days I’m kicking myself I don’t live in Melbourne!

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Designed by interior architecture practice Studio Tate, they took their inspiration from the celebrity pâtissier’ extravagantly stylish mother — whom Fancy Nance derives its name from — to create a diverse, multi-functional venue full of lush, playful furnishings and bold pops of colour.

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The venue’s muse reportedly never leaves the house without being immaculately groomed and adorning herself with glittering jewellery. Studio Tate has interpreted this bold yet refined Fancy Nance aesthetic by bringing to life a visual narrative of flamingos in a lake. Varying tones of pink meet reflective finishes to form a dramatic backdrop for the ‘sweet assassin’s’ otherworldly delights.

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The contour of flamingo feathers, as well as Zumbo’s architecturally sculpted cakes, have informed the design and crafted a visual language of curves, cut into the metal framework and high-gloss cabinetry. This is tied together with the murals of local graffiti artist Daniel Wenn, whose illustrations of the Mad Hatter’s tea party have been populated by flamingos.

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Interviews The Block

Simon Vos’ first solo venture without Shannon since The Block

Simon Vos’ recently completed design project for coffee roasters Pablo & Rusty’s was an experience filled with many firsts. Not only was it his first project as a primary builder, it was his first time working under his new business VOSA, and his first time (post their win on The Block Glasshouse) working without brother Shannon (well… almost!).

Simon. Photo credit: Jordan Wade
Simon. Photo credit: Jordan Wade

“I did get Shannon to help me with the painting,” explains Simon. “I honestly think he’s the best painter around. I also tore all my ligaments in my leg on the very last day, so he came in and got the job done!”

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Creating an industry unique training bar for baristas and wholesale clients, Simon, with the help of owner Saxon Wright, designed and built almost everything at the roastery in Sydney’s North Ryde. “We designed everything down to the colours and the timber finish,” says Simon. “I built a lot of the walls, plastered myself, did the plumbing and the insulation. I’m fairly confident when it comes to different trades. Apart from electrical, I’ll give everything a go.”

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[contextly_sidebar id=”Dh9RDGJCtMRsqEVrAMnBU0vW7PVFaiOp”]With Shannon having taken the design lead while the brothers were on The Block, this project marked Simon’s first time as head designer, and he was eager to impress his client, himself, and almost most importantly, his brother! “I was a bit nervous coming into it because Shannon normally had the last say when it came to colours and finishes. But this time around I wanted to prove to Shannon that I could do it! Also, as this was my first job, I knew if I stuffed up badly I wouldn’t be getting anymore work. But luckily Saxon gave me the reins (he was probably a bit nervous as well!) and it all ended well.”

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With VOSA offering the “whole hog,” Simon is happy to be the resident designer on projects or work alongside a designer of the client’s choice. He is also keen to work more with his brother outside of VOSA, though he’s a bit coy when it comes to specifics. “I can’t really say anything about our upcoming projects! We’re doing something with Listerine that’s going to take up most of our time and also most likely doing our own TV show. I’d love to put these projects with Shannon first before my own personal adventures, we just work really well together and we have a lot of fun.”

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Simon (left) and Shannon

However, before any of those projects get underway, it’s time for a long overdue surf trip with Block builder, Moz (The Block fanatics will remember the boys promised to take their trusty righthand man on a much deserved trip after their win!). “We’re all so excited to finally be doing the trip. We all had a spare two weeks so we booked Moz a business class ticket and we’re off Monday (today). We’ve been waiting for it for ages, as has Moz. He deserves it, we definitely couldn’t have done it without him!”

For more information.

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RENO ADDICT Travel

North Sydney’s newest restaurant interior: The Greens

Having been based in Denmark for the last five months of 2014, I missed a fair few new restaurants opening up and some old classics getting renovations. As a result, 2015 has been pretty busy. I am not exaggerating when I say I go to a new restaurant every day (though my wallet is not as happy as my stomach on this one!).

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One that is firmly on my radar and due a trip in the coming weeks, is The Greens in North Sydney; a transformation of the iconic North Sydney Bowling Club, otherwise known as Norths Bowlo, by Gray Puksand Architects.

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Aiming to ‘give life’ to the existing building while making minimal structural changes, The Greens steps away from the traditional standard league clubs and offers a chic, fun and unique style of bowling club.

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With uninterrupted views of Sydney Harbour and the Opera House, the club’s colourful history has been integrated within the walls and grounds of the venue, with many of the finishing touches and furnishings being scoured from vintage stores and markets, creating a long-lasting atmosphere and a true sense of connection.

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The final result is a warm, welcoming destination that pays homage to the venue’s past and present bowlers. With an old-time charm that embraces the venue’s heritage and prominent sixties architectural elements, The Greens also manages to feel spacious and modern.

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Underpinning all the creative and unexpected design approaches, The Greens is a beautiful venue that offers a range of contemporary indoor and outdoor spaces for all ages.

Visit The Greens now. 50 Ridge Street, North Sydney. The usual rules and regulations of the Registered Clubs Act apply.

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House Tours

The all-vintage home of Porteno restaurateurs, Elvis & Sarah

Words by Leta Keens,  photography by Saskia Wilson.

Elvis Abrahanowicz and Sarah Doyle, co-owners of Argentianian restaurants Porteno and Bodega, live with their two poodles Marcel and Buddy in a terrace in Sydney’s Newtown.

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When you’re number five in a family of six girls, secondhand is part of life. “I grew up in Vinnies,” says Sarah Doyle. With a childhood like that, you might think she’d want to be surrounded by new things. Instead, Sarah wears vintage (altered to fit perfectly) or vintage-inspired pieces, and looks as if she’s stepped out of the ’50s; and she and husband Elvis Abrahanowicz’s terrace, in Sydney’s Newtown, is crammed with retro belongings.

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Sarah and Elvis, who run two Argentinian restaurants, Bodega and Porteño, with their mate Ben Milgate, are crazy about rockabilly. They love the music. They love the style. “Once we found our rockabilly community, we realised it was OK to dress like this every day,” says Sarah.

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When they’re not working, they’re often cruising around in Elvis’s 1933 black Ford Roadster or Sarah’s two-tone blue 1958 FC Holden, with adored standard poodles Marcel and Buddy in the back, or they’re out walking the dogs or checking out flea markets.

They found their house, which was built in 1889, six years ago. Painted in a “rancid butter” colour, with horrible white carpet in all rooms, it needed more than a little bit of imagination to peel back its layers of nastiness. Buying the house more or less coincided with opening Bodega, and so, says Sarah, all their energy went into that rather than their new home. It didn’t help that Porteño opened two or three years later. “We’ve meant to do things to the house, but haven’t got around to doing too much at all,” she says. She’s exaggerating just a little – they’ve done more than enough to turn the place into something lovely.

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What had attracted them to it wasn’t so much the house, but more its location, not far from the suburb’s main strip, King Street. “Everyone’s got their own thing going on around here,” says Sarah. “There are the ravers, the goths, the rockabillies, everyone’s so friendly, and no one judges anyone else.” It turns out they moved into the nicest street possible, where neighbours help each other and actually want to hang out together, and one of them has the keys to everyone’s houses.

Elvis and Sarah always knew they wanted to live somewhere in the inner city. They both grew up in the suburbs – Sarah in Penrith, and Elvis in Fairfield, after his family moved from Argentina when he was seven. But in the 14 years the couple has been together, they’ve always been close to the city. “We looked at buying somewhere else before we found this,” says Sarah. “We’re not known for our patience and were really angry when we didn’t get that place in Chippendale. I went out and looked at a couple more places, saw this and made sure we got it.”

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One of the first things Elvis did after they moved in was to chip off a piece of plaster in the hall to see what was behind it. He discovered beautiful old bricks, but then kicked himself for doing it. “I realised I’d have to do the whole lot, and it took ages!” It also created lots of dust, so it was just as well they didn’t want the carpet, which they ripped up afterwards. After that, they repainted all the rooms and installed new floorboards, and suddenly the house started to look loved again.

A chef needs a good kitchen, and so it was a priority to replace the less-than-appetising purple and white one that was there. Not that he and Sarah get much time to cook at home when they’re running two restaurants; but when they do, it’s good to have it exactly the way they like it. “We got the guy who does the restaurant fit-outs to do the steel for us here,” says Sarah. “He kept saying, ‘Don’t you want proper cupboards?’” They didn’t – they wanted all open shelving, with a recycled timber top. “We only have stuff out that we use,” says Sarah, adding that everything is from another era. “We don’t have things like electric kettles and toasters or microwaves – they’re so ugly.”

One of their greatest finds is the old St George stove. There was already one there when they moved in, but after that broke down, they found another on Gumtree for virtually nothing. “The guy who brought it round couldn’t understand why we’d want it,” says Sarah, “but it’s the best, totally controllable. He said he’d install it for us, which was great – it turned out he’d worked on ovens for Qantas for more than 20 years.”

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The rest of the house is furnished and decorated with pieces picked up at flea markets, vintage stores, op shops and vintage festivals. A lamp in the lounge room is Sarah’s one-and-only purchase on eBay. “I find eBay too confusing,” she says, “and I like to go out and look around and find things myself.”

Favourite pieces include a $5 parrot found at a flea market, which now hangs in the living room, and the dressing table made by Edward Hill, a Surry Hills cabinetmaker, which they discovered at one of their favourite shops, Retro on Regent. Over the years, they’ve become friends with the owners. “Whenever we go there, I fall in love with everything in the shop,” says Sarah. “Now when we visit, I stand outside, to stop myself.”

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Even the bathroom has a vintage touch, thanks to the cupboard above the washbasin. It’s custom-made, with doors concocted from an old mirror that has been sliced down the middle. “I didn’t want one of those boring bathroom cabinets,” says Sarah. And then there’s the phone in the bedroom, an old wall-mounted one, restored and in working order. “It’s not great for doing phone banking,” she says.

Throughout the house, there’s a sense of love and of people who don’t take themselves too seriously. The Christmas lights are still up in the bedroom, mainly because the bedside lights are American and the bulbs blow all the time. Fake flowers are dotted around the house. “I love fresh ones,” says Sarah, “but when you’re working all the time, it’s hard to have them.”

In the house, too, there’s the feeling that they’ve chosen everything together. There’s only one area they don’t agree on. “The artwork – he likes tattoo art and car stuff,” says Sarah, pointing to pieces hanging in the hallway. “And I like anything that’s not that.”

This article is an extract from the book Spaces volume two by frankie magazine, which has been re-released in time for Christmas. Buy online for $24.95 with with free shipping within Australia.

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Interiors Addict

New restaurant Zahli brings Lebanon to inner Sydney

With Lebanese being one of my favourite cuisines, I have tried and failed to find a great local one in inner Sydney. But my luck may be changing, with the new Zahli in Surry Hills bringing a fresh and distinctive take on the Middle Eastern culture.

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Based on the rich tradition of Lebanon’s famous mezza from the Zahli region along the beautiful banks of the Bardouni River near Mount Sannine, owner Mohammad Issmail wanted to take that unique environment and transport it to Sydney’s Inner East with a fresh, contemporary twist. This restaurant certainly looks great!

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With a long history of restaurant partnerships in Lebanon and Dubai, Zahli, in Elizabeth Street, is Mohammad’s first Sydney restaurant. Passionate about creating an extraordinary experience for diners, the restaurant offers amazing food, service and ambience. With interior expertise provided by Kylie Grimwood of Quattro Design, the environment, atmosphere and menu are designed to transport diners to the banks of the Sannine on a warm night.

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Obsessed with delivering excellence – in taste, service, experience and memories – head chef Abdul Shams takes the traditional as a starting point and confounds the clichés to create unique dishes packed with flavour. Start with a selection of freshly made dips and salads or share a hot mezzo and follow up with a main such as mansaf lamb, mixed grill, shawarma lamb or lemon garlic chicken.

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Pretty sure one of us will be checking this place out soon! For more information.

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Designers Travel

A restaurant designed to be Instagrammed!

I’m a big fan of Din Tai Fung, they are actually one of the few places that do real vegetarian dumpling soup (all you vegetarians out there will be nodding your heads in agreement. Seriously, why does Asian food always have to have a secret meat in it!?). But I digress; this post is not about Din Tai Fung’s food but rather about the interior of their latest Sydney restaurant.

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Designed by the award-winning Design Clarity, the latest Central Park location draws inspiration from the restaurant’s origins of Taipei. Drawing on the simple street markets that are famous throughout Asia, the space features a theatrical display kitchen in the form of vendors’ carts, which showcases the scientific precision and culinary skills that create the edible artwork of each dumpling.

The dining space has a back lane feel, reminiscent of the tourist experience you get when you discover an unexpected food haven beyond the main strip of a foreign city. The restaurant is further brought to life through the hanging planters at the entrance (a nod to Patrick Blanc’s vertical gardens at One Central Park) graffiti-esque twisted Chinese proverbs that wrap exposed brick columns and the sporadic placement of reclaimed objects.

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Chippendale’s Central Park is in the centre of Sydney’s student district, having five universities within walking distance. As a result, the design works to target a younger demographic, something that was a pivotal design choice early on. “Through interior design we are able to make Din Tai Fung’s world class food accessible and tempting to a new, younger demographic,” says Kristina Hetherington, managing director of Design Clarity.“Keeping in mind the younger generation is led by social media, the space has been designed to be highly Instagram-able with supergraphic branding and an authentic hawker street bike cart which local and international Din Tai Fung fans alike can share via their social channels.”

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Din Tai Fung has attracted high praise since it was listed as one of the New York Times’ top 10 restaurants in the world in 1993. Since then, the accolades have kept coming with Michelin star status awarded and most recently being voted Good Food’s number one dumpling destination in Sydney.

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Designers

The pop-up Masterchef Dining & Bar by AZBcreative takes out international award

Restaurant interiors have to be my guilty pleasure and the pop-up Masterchef Dining & Bar didn’t disappoint!

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While it was only in Sydney and Melbourne for eight weeks last year, the restaurant designed by AZBcreative has been catapulted back into the spotlight after taking out the prestigious Gold Prize for Conceptual Design at the annual International Design Awards in Los Angeles.

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With a mission to create a venue for premium dining with a sense of permanence and luxury, AZBcreative designed and constructed this two-level, multiple-room, semi-permanent dining space and bar entirely out of scaffolding. Inspired by Victorian Pavilions, a 20 metre by 30 metre marquee shell was transformed into a classical, European restaurant. The scaffolding skeleton was perfectly clad in wall panels and custom-made pavilion columns, with beautiful detailing including: 33 vintage, milk-glass pendant lights floating over the dining space and multi-filament globe ‘cubedeliers’ above the kitchen. The interior was further illuminated through the clear roof panels that allowed the external environment, buildings, views and the starry night sky into the restaurant.

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The central kitchen witnessed the creation of over 600 dishes per evening, with 16 metres of Carrara marble and raw Oregon timber forming the dramatic counter, topped with custom designed powder-coated steel shelves to display fresh produce, decor elements and hand written blackboards.

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The upstairs public bar and private high-tea rooms with their classic mix of Bentwood chairs, antique baker lights, leather Chesterfields and Victorian pressed tin, provided a space to unwind in after work and observe the culinary action below.

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The project, which was designed for both foodies and consumers and lovers of the popular international TV show MasterChef was a huge success in 2013, so fingers crossed it will be returning this year.

Check out our Covet my Coffee Table feature with the mastermind behind AZBcreative, Alex Zabotto-Bentley, here.

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Interiors Addict

Friends bring American soul to the Melbourne restaurant scene

Being lovers of Southern American culture and hip-hop, five Melbourne friends felt their local foodie scene was missing something, and that was some serious food for the soul!

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With that in mind, they opened restaurant and bar Mr Big Stuff in Meyers Place, a space that got a complete overhaul by Techne Architecture + Interior Design. Paying homage to the owners’ concept, the restaurant is inspired by American music and film culture from funk to old school hip-hop, but reinterpreted in a contemporary way, relevant to Melbourne.

“Like all our projects, this project is defined by the unique collaboration between us, the clients and the graphic designers,” says Nick Travers of Techne. “It responds to the brief where the clients were looking for a Melbourne version of Southern American soul food, blended with particular music and film references.”

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Faced with limited natural light, the challenge was to expand the sense of space and bring daylight into the dining room. They also kept the existing kitchen, bar equipment, bathrooms and heating and cooling system, so they could focus all their attention on the customer areas for maximum effect.

The result is an intimate restaurant that only seats 53 and will serve soul food and drinks. The Southern American vibe is main point of interest for the restaurant, with a DJ and music component added to the dining and bar experience.

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With the help of graphic design studio Can I Play, the interior is further brought to life through accents of reds, yellows and oranges, alongside custom artworks of African-American culture. “There are lots of surprising elements,” says Nick. “The duality of the graphics on the V-shaped bulkhead over the bar, the pyramidal acoustic foam wall paneling around the DJ booth and the ‘Token Neon Sign’ in the bathroom.”

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The feature pyramid foam wall is definitely a standout, creating the perfect backdrop for enjoying some funky sounds and flavours.

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Designers

Technē design stylish Mexican restaurant for Melbourne

From interiors to food, Mexico is the country of the moment, but these days it’s less pineapple motifs and Tex-Mex and more authenticity and warmth.

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Technē Architecture + Interior Design have created an interior that meets just this brief, designing new Mexican restaurant Fonda, in Flinders Lane, Melbourne. The new location is the third to join the Fonda family (alongside Windsor and Richmond), with the restaurant featuring bold, playful colours next to graphics by Luke Henley of Wild Hen Design, emphasising the festive Mexican vibe.

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With a previous string of failed hospitality businesses in the existing space, Technē’s approach was to break down the large, 400 square metre tenancy, into more intimate spaces. Through a variety of dining experiences, like custom-made booths, banquettes and tables, this intimacy has been successfully created.

There is also a focus on authenticity, with the lighting scheme reflecting the power line compositions of suburban Mexico, as well as the rectangular pattern found in the original windows on levels two and three of the heritage site, similar to vernacular Mexican patterns found in buildings.

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All of these components work together to enhance the feeling of being in a traditional Mexican Fonda; a Mexican home kitchen which sells food to the public. With this in mind, the end result of a casual, friendly space is a perfect match for the words behind the restaurant.

Book a table.

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Designers Interviews

The Hotel Centennial, Sydney’s hottest new restaurant interior

I’m one of those people who cares more about what the restaurant looks like than the actual food being served. It’s a bit embarrassing, but alongside fellow Interiors Addicts I feel I can admit this!

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The new look Hotel Centennial in Woollahra

One hospitality interior design firm that really gets my heart racing is Luchetti Krelle. Without me even realising, they designed three of my all time favourite bars (The Cottage, SoCal and Donny’s Bar). However, the reason I didn’t realise is not because I’m losing my design eye (promise!), but because none of them look anything alike and, and that’s the exact point.

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“We’ve got a real passion for not having a signature style,” explains co-founder Rachel Luchetti. “Rather, we’re inspired by the food offering or the client or something about the space. We try our best not to revisit previous designs.”

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Hotel Centennial

Their latest offering is the newly re-opened Hotel Centennial in Sydney’s exclusive Woollahra. Once an ultra modern, sparse and hard interior, the venue has now transformed into a more homely, residential space that aims to have the feel of your very own living room (if you had mountains of cash and impeccable taste!) “The brief was it had to be comfortable, like a second home, a second living room,” says Rachel. “The type of clientele in the area have the time to go out and have nice meals so we are expecting to have a lot of regulars and we want them to feel at home.”

You can rest assured the food will be pretty impressive too, with Justin North (ex-Becasse) as executive chef. He may have recently been banned from running a business for two years following financial difficulties, but there’s no stopping him being a chef at someone else’s and his culinary skills have never been in question. He was 2009’s SMH Good Food Guide Chef of the Year

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Hotel Centennial

The project took four months from conception to completion, with only a short six weeks on site, where they did an extensive cosmetic fitout, including a new cool room and kitchen. The majority of the furniture is custom-made and designed by Rachel and her business partner Stuart Krelle, with antiques and contemporary photography finishing the space. With a variety of drinking and dining spaces — there is a restaurant at the rear, a bar and lounge at the front and a dynamic open kitchen at the centre of the venue — what is probably the most exciting part of Hotel Centennial is its new dining concept: The High Table.

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Hotel Centennial – The High Table

“The front bar never worked before so we actually changed the layout and created this High Table concept,” explains Rachel. “It’s a nine-metre table, carved out of oak with a stone top, that seats 30 people and everyone gets served the same meal. It’s a great way to meet other people, as on communal tables you always end up talking to the people next to you.”

From Monday to Wednesday night the chef will prepare a daily plate for the entire table for $24 per person. The changing menu follows a different theme for each night — Mondays are Meat and Three Veg; Tuesdays are Favourites and Wednesdays are By Request, offering a level of patron-kitchen engagement that is a first for the Sydney restaurant scene.

Can’t wait to book your table? Visit the Hotel Centennial’s website.

See more of Luchetti Krelle’s work.

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Competitions

Win dinner for 2 to celebrate the new look Victoria Room

The Victoria Room has a new look and it’s not surprising it’s a stunning one, thanks to the work of interior designer Blainey North.

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After 10 successful years of trading, the new owners decided it was time for a change. Blainey has given the venue a beautiful new look featuring lots of dark navy (my favourite!) and deep, masculine shades, whilst moving away from the previous British Raj style.

Chef Samuel Cheetham, previously of Chez Bruce in London and Becasse & Quarter Twenty One in Sydney, is now heading up the kitchen. His new menu includes delicious sounding dishes like freshly shucked oysters with Campari granita, salt baked potatoes with smoked sour cream, shallots & preserved lemon, marinated Mahi Mahi and scallop, lime, black pepper and avocado (pictured).

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WIN

To celebrate the new look, one lucky reader will win a three-course dinner for two with a glass of wine each at the Victoria Room. To enter, complete this form by 11pm on Wednesday 5 March 2014.

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Interiors Addict

Check out Concrete Blonde for amazing food and a stylish interior

I love great food but my resturant choices are often swayed by the decor too. For me, a great meal has as much to do with atmosphere (the interior, the service, the lighting etc) as the food. My girlfriends and I ate at Concrete Blonde on Friday night and had a wonderful time. We started with a drink at the newly opened adjoining bar Montague (an amazing selection of wines by the glass including a delicious organic and biodynamic sav blanc for a mere $7 a glass!). Then we moved into Concrete Blonde for dinner. The indoor/outdoor space is stunning and I wasn’t surprised to learn later that it’s by Michael McCann of Dreamtime Australia. The ambient lighting was perfect with a few of us feeling less than sparkly eyed after a long week at work! We were very well looked after by general manager Emmanuel Benardos and the food, well, that was EXCEPTIONAL (executive chef Ian Oakes is former head chef at Paddington’s The Grand National). Please do yourself a favour and check it out soon. You won’t be disappointed!