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THE quintessential MAGAZINE

As featured in edition 6 of THE quintessential MAGAZINE, we visited Martin Benn, owner & head chef at Sepia Restaurant in Sydney’s CBD and had the chance to get an exclusive look behind the scenes at his award-winning restaurant. After all, it was the purchase of a beautiful, old English butter churn from quintessential duckeggBLUE that inspired Martin to start making his own butter at the restaurant.

image 1Photography: Ellis Parrinder – Styling: John Mangila

“I decided to culture cream with buttermilk to produce crème fraîche. This takes about 24 hours. Next, we churn the cream by hand to produce the most amazing butter that we sprinkle with a little salt and serve with house-made sourdough bread.” Delicious …

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If you are lucky enough to be in Sydney over the holidays, why not indulge in an exquisite dining experience at Martin’s award-winning restaurant? And don’t forget to get yourself a serve of his superb homemade butter …

Sepia Restaurant
201 Sussex Street
Sydney NSW 2000
Australia
Telephone: +61 2 9283 1990
http://www.sepiarestaurant.com.au/

To read the full article, subscribe to THE quintessential MAGAZINE for free today!

20th
December

Your Daily Bread …

Those of you fortunate enough to live in Sydney should perhaps visit one of Victoire‘s bakeries this festive season and treat yourself with some delicious French pastries & breads. Established in 1985, Victoire combines humble ingredients and traditional French baking methods to produce bread and pastries of exceptional quality and, after all those years, managed to retain its charm and authenticity. Owner & award-winning French artisan baker Myriam Cordellier invited us into her world and talked frankly and openly in what is to be her last interview (ever) about her career that spans more than 30 years.  Captured on camera, our photographic and styling team worked the late shift to share with you Myriam’s daily bread.  A few words of wisdom from Myriam’s interview can be found below:

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You can tell who made a loaf of bread by the way it is marked. Scarification  – the cutting of the bread – that is the signature of the baker. Some do it deep, some light, straight or not. For me, for example, a baguette has to be slashed seven times for the seven days of the week. It’s the very last thing you do to the bread – the final touch before the end. Once the process of cooking starts, there is nothing you can change after that.

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I’m very traditional. From the start, I have made very simple patisseries like tart au citron and quiche Lorraine. I don’t like fashion. The fantasy of the macaroon, for example, can be extremely appealing. But the taste? It’s not that interesting at all. People buy them for the presentation, the colour, the look. They evolved from the philosophy of the good looking.

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To read the full interview with Myriam and more beautiful mouth-watering imagery, subscribe to THE quintessential MAGAZINE for free today!

Visit one of their brick & mortar stores

Victoire Rozelle
660 Darling Street
P 9818 5529

Victoire Cammeray
451 Miller Street
P 9929 3434

Visit Victoire online

 

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One present I can’t wait to wrap for friends this Christmas is ‘Working Space’ by  New York-based photographer Martyn Thompson.

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Dinosaur designs, Studio & factory space, Sydney

I’ve loved Martyns work for years, but I felt a little closer to him when he gave us some shots for a story we ran on Dinosaur designs in THE quintessential MAGAZINE edition three. Martyn, Louise and Stephen (of Dinosaur Designs) have all been great friends for many years, so it’s hardly surprising that the opening story shows their inspiring studio and wonderfully friendly factory space.

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Design & ceramicist Annabel Adie’s Paris home studio

There’s something about these working spaces that is so refreshingly real. Honest and raw … probably because it’s an insight into a process. It’s not styled. It’s authentic and human. This book illustrates the creative spaces of 24 individuals, and consists of a diverse portfolio of interesting people, each one having created working environments that are a reflection of the love for what they do.

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Hill end press, printmakers, Sydney

This series of stories perfectly capture the passion of the creative heart and are beautifully illustrated by Martyns raw and emotive photography. It’s inspiring in its content as well as its execution where the spaces focus on a love and respect for the idiosycratic and the lived environment.

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Brad Greenwood, painter, NYC

It’s like an evocative collection of thoughts and belongings, and the words, although brief, beautifully capture the essence of the space and the people working within it in a very personal way.

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Cleveland’s salon & cafe, Sydney

For me, this book has captured the moment. The world has changed. We’re working  in such diverse ways now. There is no right way. We invent and create our own solution. There is so much more interest in a space that has soul and spirit, and as we are looking to express ourselves, and be honest about who we are, we surround ourselves with our stories and with the things we love.

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Nathalie Lette, Designer, Paris

Working Space – an insight into the creative Heart

by Martyn Thompson, Hardie Grant Books  rrP $69.99

TRACY LINES – EDITOR & CREATIVE DIRECTOR

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