What’s something you remember eating when you were growing up in Queensland?
Mangoes. We had mango trees and you could actually smell when they were ripe. You know how you associate certain fruits with the beginning of summer? For me, it was definitely mangoes.
When did you first know that you could illustrate?
I can’t remember not drawing. At school, I started drawing other kids, and I remember the teacher saying to my parents, “They kind of look like them.” The drawings were not great, but they were the beginnings of something.
In your new book, Elegance, you write that Coco Chanel got her break in a café. What helped kickstart your career?
Fashion illustration is so niche and hard, and I was on the verge of giving up on it. Then I got a call and was asked to illustrate the cover of Sex and the City. I’d done a little illustration in Italian Vogue, which author Candace Bushnell had seen. She contacted her publisher in New York and said, “Whoever drew this would be good for the new look of Sex and the City.” And then it was everywhere: on top of taxis in New York and on billboards. That was my big break.
You’ve since worked for fashion houses such as Louis Vuitton, Prada, and Dior. Was there a particular job that you were really excited to get?
Diese Geschichte stammt aus der November 2019-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der November 2019-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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From personal experience
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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.