Archive for the 'Interviews' Category

Sax and Art

Wednesday, December 7th, 2011

Artist TaoufiqTaoufiq Hsaine is the kind of person you immediately both like and are extremely envious of; a fascinating, resonant and talented man who gives the impression of fitting more into every minute than most achieve in a whole lifetime. As lead tenor saxophonist, his dulcet timbres graced the ears of Bill Clinton, Margaret Thatcher and Princess Diana – amongst others – before Taoufiq set off in his trusty VW to explore the musical landscape of Europe.

His journey took him to Venice, Paris, Salzburg and Prague, but it was Krakow, Poland, that had the greatest effect on him. “I met a wonderful 80-year-old man, a friend of Pope John Paul II.  He was so passionate and he encouraged me to start painting. I did; he bought my first painting and now painting is my life,” he says. (more…)

Claudio Caniggia coaches Costa del Sol kids

Thursday, September 29th, 2011

Claudio Caniggia with kids from the local orphanageArgentinean football great, Claudio Caniggia, has lent more than just his name to an initiative to bring the fun, exercise and discipline of football to a broad cross-section of the Costa del Sol’s youth. His Master Class football clinics, organised together with promotions specialist Rami Morante, are a non-profit initiative aimed at broadening the scope and involving youngsters who may otherwise not be able to attend football coaching schools of this kind.

By offering their services for free and working closely with the Estepona Town Hall, who provide the fine facilities of the Estadio Municipal Francisco Muñoz Pérez, Claudio and his team are able to charge just 20 euros per child, and the result is that his heavily subscribed Master Classes are attended by a delightful mix of children from a wide variety of nationalities and socio-economic backgrounds. In giving of their time and passion so generously, Claudio Caniggia, Rami Morante and the others are spearheading a social collaboration with the broader community that they would like to see evolve into an ongoing project with a more profound impact. (more…)

The Obauer

Monday, August 22nd, 2011

Two Michelin star restaurant, The ObauerTucked into the verdant Salzach Valley, not far from Salzburg, is the pretty alpine village of Werfen. A fairytale town in a fairytale setting, it wouldn’t be complete without the impressive Hohenwerfen Castle that overlooks it from an imposing position. From here, you survey an alpine wonderland of pastures and forest that is transformed into white finery in winter. Other attractions of the area include the Eisriesenwelt – the world’s largest ice cave – and the Obauer, a celebrated two-Michelin Star restaurant that draws visitors from across Austria, and indeed far beyond it.

For food enthusiasts, the Obauer is a must-experience destination in Austria, laden as it is with distinctions, awards and effusive diner reviews. Named after and run by the Obauer brothers, Karl and Rudi, the restaurant celebrates local produce and traditions, but does so at an internationally high level. The brothers had earned their stripes across the continent before setting up for themselves in 1979, with Rudi learning his trade in France alongside such culinary masters as Emile Jung, Alain Chapel and the Trosgros brothers. (more…)

Kamini Ezralow: interiors of good character

Tuesday, July 26th, 2011

Design detail from The LancastersAs the driving force behind Chelsea-based interior designers, Intarya, Kamini Ezralow is something of an expert in undertaking jobs for London’s most discerning clientele. Formerly known as Lifestyles (interiors) Intarya combines the shortened form of ‘international’ and ‘interiors’, while ‘arya’ is a Buddhist term for someone who respects good character.

Ezralow’s projects have included overseeing makeovers of expansive private residences, as well as major commercial projects, including highly prestigious commissions such as the penthouses in Dubai’s World Trade Centre. Intarya’s design of Celestial Hope (a mega-yacht) won prizes at the Monaco Boat Show.

The Lancasters, a supremely chic residence situated on the edge of London’s Hyde Park, has also been the recipient of Intarya’s magic touch. This ‘revival’ building has retained its attractive historical features outside, but inside it has been completely transformed, traditional touches existing in harmony with contemporary design.

The basic theme throughout is that of the Grand Tour, a custom that thrived amongst the upper classes from about the 1660s until the 1840s, when wealthy young men would travel through Europe on a cultural pilgrimage. Their tendency to buy vast quantities of mementoes as they moved from country to country resulted in an increasingly eclectic style of interior design that showcased artistic trends from across the continent. (more…)

The culinary wanderings of Markus Glocker

Wednesday, February 16th, 2011

Markus Glocker in the kitchen of Gorden Ramsey, New YorkAustrian-born Markus Glocker is a young chef making a name for himself in the increasingly international world of top cuisine. Having trained under and worked with some of the great names in the business this two-Michelin star chef continues a fine Austrian tradition of producing top gastronomic talent. Glocker currently stars as Chef de Cuisine for Gordon Ramsey at The London, New York.

You trained in Austria and now work for a British chef creating modern interpretations of French classics – which culinary tradition would you say has been the greatest influence on you as a chef?
For me, Austrian cuisine is not meant to be the ultimate fine dining experience but combining it with different styles like British/French makes it more interesting. Austrian food is all about culture, roots and region. Most people’s idea of Austrian food is that it is rich and heavy, but nowadays it is becoming lighter and more interesting, and people are more willing to experiment and accommodate new flavours. There is a new generation of chefs that have left Austria to experience new techniques and flavours, and who are now coming back to apply what they have learned to Austrian cuisine. (more…)