Often inanimate objects become sentimental fixtures in our home. Whether it’s the fragile souvenir that reminds you of your first holiday or the mug you were gifted on your birthday, we form emotional attachments to the things that anchor our every day. It’s also the reason why we’re so upset when one of these cherished items accidentally smashes to pieces – it feels like a little bit of ourselves breaks too. One person on a mission to repair the things that bring us joy is designer-maker Yoko Kawada.
Working out of her Marrickville studio, Kawada practices the art and philosophy of kintsugi. Dating back to the 14th century, kintsugi is the Japanese art of giving new life to broken or cracked pottery by repairing the object – rejoining the pieces with natural Urushi lacquer then painting over the crack with gold dust. Instead of dismissing the object’s imperfections, they are highlighted and celebrated.
“The philosophy and concept of kintsugi is not just about mending with beautiful gold; every piece I repair for someone has a story,” explains Kawada, who does both traditional and art kintsugi repairs. The difference between the two, she describes, is the glue used and time spent. A traditional repair can take up to three weeks to complete.
Esta historia es de la edición June 2021 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición June 2021 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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.
Kimberley Moulton
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.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
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.
