The thought of never creating another fragrance was one of the worst thoughts for me emotionally. It was making me anxious, not creating. Now I’m back in the market [with new fragrance brand Jo Loves] and at a point in my life where I’m seeing this business grow. Creating fragrance was never just a business or a career. When I create fragrance, I’m the best person I can possibly be. I’m happy, I’m fulfilled. I’m being creative, telling stories of life. And it makes people smile.
Everywhere I go I’m looking at ingredients. I was in Thailand at Amanpuri and we had two amazing women cooking for us. Everyday when we were by the pool, they would bring out carpaccio of mango with grated lime over the top. It was so sweet and so fresh and the lime cut through. That moment came into fruition as a fragrance when I was at the Four Seasons in New York, of all places. That’s where all the memories started flooding back.
هذه القصة مأخوذة من طبعة June 2024 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 2024 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
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HEATHCOTE BOUND
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
