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?
Denne historien er fra November 2019-utgaven av Gourmet Traveller.
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Denne historien er fra November 2019-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prÞveperiode pÄ Magzter GOLD for Ä fÄ tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg pÄ
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.