I would say one of the most valuable lessons I have learned while travelling is to be organised. Prior to Covid I was travelling for work a lot and I would organise my trips down to the hour – my meetings, museums, restaurants, everything. By being organised and having everything planned has allowed me to be more spontaneous in those in-between moments. You can really be where you are and soak in the moment more instead of worrying or planning.
For design inspiration I draw on so many incredible places. In my formative years as a designer, Italy was where I perfected my craft. I won a scholarship to do my master’s in Florence. Design and tailoring was a cornerstone of the master’s, I immersed myself deeply in that culture. More recently I went to Berlin for the first time in 2019 – I was completely enamoured by the design, architecture and art scene.
This story is from the July 2021 edition of Gourmet Traveller.
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This story is from the July 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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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.
