Some recent work for the new Madame Shanghai in Darlinghurst, Sydney.
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Shooting at a half-finished venue days before opening, here’s some recent work for Sydney’s newest viking destination Mjølner.
Assembly line like old times, construction like ravioli, kinda. Cheese, sultanas and two types of dough by experienced hands, the sort of hands who’ve seen more than I ever will in this lifetime, a crown of sesame seeds. These are flaounes, a traditional Cypriot bread prepared every Easter. A tablecloth is drawn over a temporary trundle where the accumulation begins: batch after batch after batch.
Lunch follows: barbecued things over coals, haloumi, olives pickled by papou, melitzanes glyko steeped by yiayia. These are the things you won’t find in any restaurant, only the homes of incredible immigrants. These small acts of tradition flown and sailed over seas are what make Australia so good.
You can’t undo years of taking your culture for granted, but there’s no time like the present to show appreciation.
It seems every 1.5 years I visit Melbourne and write about Melbourne – it’s so great, I’m so sad, life is pain. My life is garbage, Melbourne is good. My emotions are incorrect, my skills are subpar, and Melbourne is good. I’m trapped in a cage and Melbourne is good. Here’s Exhibit A and Exhibit B. But 1.5 years is a significant amount of time to grow and has evaporated most of those feelings of Melbourne existing as a hypothetical space of what I could have been.
So my guide to enjoying Melbourne in 2016 is simple: Melbourne is so nice, but this time the grass is greener on my side.
Good places to eat and be: QT Hotel Melbourne, Higher Ground, Biggie Smalls, Bad Frankie, Top Paddock, Tivoli Road Bakery, Stagger Lee’s, Brighton Beach, Marion Wine, Lune Croissanterie, Four Pillars Distillery, Beechworth Bakery, Yarra Valley Dairy, Manchester Press.
Some new poised work on marble (!!) for the excellent Bouche on Bridge and The Cellar here in Sydney.
Today: two good meringues, rose-scented creme anglaise made with the remaining pair of yolks, a flourish of leftover pomegranate and some garden mint. Thank you, eggs, for the rando afternoon pavlova.
How do you successfully post a collection of images which are essentially B-Sides? Do I have the audacity to upload a wall, an assault, of decent photos which were never good enough for a book?
I never raved about it too much here, but I once or twice mentioned my Kickstarter project to print a self-published book Holiday Notes – a travel book and purely personal exercise. It reached its goal, it was printed, 98% of the books have been sold, and Broadsheet even wrote a nice thing. That’s first world success.
The opportunity to print was terrifying phenomenal, however my arrogant large-photos-are-essential! book design allowed space for very little photos per venue. What to do with all the off cuts, that aren’t even that terrible, they just didn’t suit this particular format? Throw them here. This disregards the entire purpose of the book, a tangible collection, but today I am a hypocrite and I just bloody love sharing content.
The below is linear, with omissions – basically these are the photos that made me upset to cut from the book. I hope they still make sense as some sort of photo essay around Hong Kong, Europe and Tokyo. And if you’re after more food photos and recommendations… buy the book.