Courtney Barnett

Opera House

Sydney, Australia

August 23, 2018

Going to Melbourne is never not a delight.

Apart from culinary discoveries, its arts and music scene always produces something new and original or at least emissions that add an idiosyncratic twist on the tried and tested and infuse it with fresh blood and originality.

Case in point: Victorian indie darling Courtney Barnett, who also operates the record label Milk! With her partner and artist in her own right Jen Cloher.

With her contemplative and at times launig-ironic and pithy approach to dissecting everyday observations, backed by her trademark singy-spoken vocal delivery and a dual guitar attack serving the counterpoint to her sweating the small stuff, her debut album, along with her collaboration with Kurt Vile from 2017 found themselves on heavy rotation on the mobile device I was utilising during my travels.

Given that Courtney Barnett’s oeuvre seamlessly transitions and manoevours between poppy tunes and heavier, feedback laden grungy Pixies / Breeder-esque nuances, it is not further wondrous that it did not take long until songwriter Courtney Barnett became a worldwide sensations in the indie-scene.

In a live environment, of which  tonight’s audience welcomed her enthusiastically, Courtney Barnett incarnates with a tight band, the sheer force of which propels her show constantly forward like a well-oiled machine. Not counting on winning the crowd over by playing her upbeat radio hits too early, her set seemed to have been well thought through with deliberate ebbs and flows navigating her catalogue.

Being more of an introvert and despite a lack of stage banter, her engaging and nonchalant delivery along with the urgency of her innate energy and the personality of her strong voice is reflected in her reception as the nearly sold-out crowd celebrates every note, swaying and dancing along in equal measures.

A fantastic evening by a woman who is firmly in touch with who she is and is at the top of her game.

You would do yourself a major disservice if you did not make an effort to catch her if she ever holds court in your neck of the woods.

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Photos by Prudence Upton (provided)

Big Poppa’s Cheese Club

Big Poppa’s

Sydney, Australia

August 19, 2018

The result of separating the curd of milk from the whey.

C2H5OH.

Recurring, insistent beat patterns providing both the foundation and counterpoint for boastful rhyming patterns intoned by a vocalist.

In layman’s terms “cheese”, “drinks” and “rap music” - who’d have doubts that the melange of the three would make for a geschmaecklerisches, sparking restaurant / bar?

The trio of themes the Certainly not the founding fathers of Big Poppa’s Lewis Jaffrey (ex-Shady Pines, The Baxter Inn) and Jared Merlino (Lobo Plantation), who centered their empire around aforementioned trio of themes.

The name of the haunt being a thinly veiled homage to Notorious B.I.G., the boutique-y dark wooded upstairs bit of the two-storied affair on Sydney’s Oxford Street in the old Hello Sailor digs is dedicated to Italian cuisine under the guidance of executive chef Liam O’Driscoll and its yang is the moodier, candle-lit cocktail den downstairs with an expertly curated bar, cocktail menu, cheese plate menu and an international wine list to match.

Musically, visitors are serenaded by, guess what?

Hip Hop. You got that right, Sherlock. Exclusively, if the name of the etablissement did not give it away already.

Now, cheese is of major importance within the confines of Big Poppa’s with it being omnipresent not only on the main menus but also alongside about twenty-five cheeses to indulge in before, during or after dinner.

Big Poppa’s Cheese Club is a monthly curated affair, which shows Big Poppa’s exploring pairings in the beverage world with cheese under the curation of Kieran Took.

Enter Ruinart Champagne - founded in 1729, it is the oldest Champagne house yet definitely not the most prominent one. This might be due to the fact that after World War II. Ruinart almost disappeared and struggled decades building itself from the ground up again by focusing on the local French market, where it became a respected brand yet was dwarfed on international terrain by the other giants under the umbrella of LVMH, the entity that it owns Ruinart these days, which is not further wondrous given the small production.

Tonight’s tasting of Ruinart’s impressive line-up of cuvées gave indication of a discreet expansion on terra australis with a focus on outlets that afford exposure to discerning consumers with sophisticated, developed palates who pay more attention to what is in the bottle than on the label – and in the bottle are bubbles of exquisite quality:

Garth Foster, a charismatic man wearing many hats who tonight incarnated as the Brand Ambassador and conferencier for Ruinart, MC-ed in his trademark knowledgeable yet accessible manner through the evening, proffering three kinds of Ruinart Champagne, which were accompanied by three French cheeses, hand selected by Big Poppa’s executive chef Liam Driscoll and elaborated on by turophile par excellence Kieran Took.

The proceedings were started with Ruinart’s pale yellow Blanc de Blanc, which is crafted from 100% Premier Cru Chardonnay vineyards producing a simple yet elegant, accessible yet delicate wine with a very fine bead and a borderline fruity lemonade-y appeal courtesy of nine grams of residual sugar. A more than suitable companion to the creamy, soft and bulging off-white Brie Fermier Cow’s Milk from Ile-de-France as it highlighted its vegetal flavours.

Things were taken up a notch with the next course: A blend constructed on the marriage of Pinot Noir and Chardonnay, resulting in the pomegranate pink coloured Ruinart Rose. Its delicate fruitiness, which runs the gamut from more exotic kinds to red ones was quite something to be tasted alongside Comté hard mountain Cow’s Milk from the Jura Massif. A cheese that depending on where it was tackled unfolded quite a range of taste sensations, e.g. the parts closer to the rind were crystalline in nature, nutty and earthy while moving towards the centre was a transition into softer, more creamy brown buttery territory with a sweet finish.

Next up was my favourite Ruinart: The signature Brut blend comprised of Pinot Meunier, Chardonnay and Pinot Noir grapes. Sustained effervescence is always something I hold in high esteem when it comes to Champagne, which in this case is underpinned by a fruity nose and a hint of butterscotch and brioche on the nose. With its long finish and the Chardonnay component being the dominant part, it accentuated one of the oldest French cheeses, i.e. Fourme D’Amberts’s creamy Auvergne farmhouse buttery blue cheese.

With the evening being framed in a bit of light-hearted education about both the bubbly emissions and the rationale behind matching them with the respective cheeses, it made for an engaging event that was rounded out with a delicious Champagne based Old Cuban cocktail, showcasing the mixology skills of Big Poppa’s bartenders.

Not married to merely wine or bubbles, fromage lover Kieran Took alluded that great things are in the making, which piqued one’s curiosity and desire to learn about Big Poppa’s next instalment of its cheese club.

While a visit to Big Poppa’s should be mandatory for your Sydney and specifically Oxford Street visit, the monthly Cheese Club events should earn themselves a place on everyone’s culinary calendar whose fancy is remotely tickled by the prospect of consuming carefully chosen cheese and quality tipples in an enjoyable atmosphere.

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Photos by @k.a.vv

Gerhard Richter: Abstractions

Prestel Publishing

With its telling title, there is not a whole left to the imagination as to what this beautifully illustrated and curated book zeros in on:

Gerhard Richter’s abstract emissions from the mid 1960ies to the current day with a well-balanced mix of prominent works but also artefacts from private collections and some pieces that have been undug and see the light of the public for the first day around.

It is interesting to explore how the book weaves its way from Richter’s first experiments with paintings, which consisted merely of grids or prime coloured squares and rectangles, via his grey and colour chart paintings, and sculptures to enlarged photographed patterns depicting what was dried on canvas after he let go of control, which is one of the methods that is dominant specifically in his abstract body of work.

After perusing the book I got a real sense of the richness of the material that was used and how imperfections become welcome features, adding another dimension and “je ne sais quoi” factor to the artworks that is nearly impossible to replicate without losing its authenticity and magic.

Now, if you are not familiar with Gerhard Richter and his oeuvre at large I’d probably recommend approaching him via a more mainstream take on his art, as the abstract aspect is only a mere half of what made him as an artist.

For the initiated enthusiasts, this book holds merit as it shows unreleased works and makes connections that are rarely highlighted in other releases on this subject, starting with the trajectory from Richter starting out as a realistic painter to the evolution of an abstract, experimental visionary, who never stopped questioning the status quo of painting, trends and the motivations behind it all – with his internal discourse taking the centre stage.

Rembrandt's Roughness

Nicola Suthor

Princeton University Press

Ah, roughness. It was not only Benoit Mandelbrot who discovered that there is at least some roughness everywhere. Now, focussing merely on it is not what makes art but the holistic melange of seemingly diametrically opposed extremes, e.g. tenderness and roughness – delicacy and coarseness – sentiment and sensuality - soaring and grovelling, dirt and deity – make truly remarkable art.

This is a feat that was achieved through what Rembrandt channelled via his paintings, which not only incorporated the aforementioned attributes but were infused with his unique approach that keeps capturing and inspiring the imagination of recipients throughout the ages.

Anyone who has had a chance to view Rembrandt’s painting close-up would be able to attest to the quality that the often rough textural layering adds to not only his most prominent pieces but his oeuvre at large. The fact that Rembrandt not only let the “roughness” of his painting shine through, e.g. the thick layering along with the visibility of things like coloured priming and the extensive usage of “chiaroscuro” (the nuanced treating of shade and light in paintings), but emphasized it and used it as a tool helped him to elevate his art above comparable emissions of his contemporaries as it escaped the limitations painting and its materials was subjected to back in the day.

This kind of approach along with Rembrandt’s ability still work with a laser like precision is the focus of Nicola Suthor’s research, which helps to get a least a hint of an idea of how much subtle complexity is beyond literally every brushstroke of one of the masters. It also investigates and shows that assessing and appreciating Rembrandt’s art for its merits it something that can only be fairly assessed if it is seen contextualised in the canon and history of art, which shows how many aeons ahead of his time Rembrandt really was.

High Adventures in the Great Outdoors

Performance Enhancing Gear, Digestive Health and Moisturisation

Alight, are you firmly in touch with your feminine side?

Gird your loins, alpha males – this instalment of “High adventures in the great outdoor” will deal with leggings. Leggings for the male persuasion, i.e. “Meggings.”

Now, Kapow Meggings got some out there variations. We are talking numbers going by names “24 Carats” or “Jake the Snakes” for a reason.

Unless you enjoy being the conversation stopper, a member of Steel Panther or alternatively becoming a conversation piece when you leave the solitary confines of your home, you might want to get started with designs that are less challenging for your retina.

Ok, why wear meggings, you ask?

I use them for workouts and running, specifically in winter, which is where Kapow Meggings’ Performance range comes into play as they are designed for getting as “physical” as Olivia Newton John could hope for.

Compression is the enhanced through NWOBHM spandex and polyester which aid in the stabilisation of muscles while providing support, comfort and durability. I’d go as far as claiming that the Chomablast and High Voltage (Danger, Danger!) variants not only make for a borderline psychedelic, kaleidoscopic fashion statement but they have immensely enhanced my workouts and their outcomes.

Engineered with not only stretchy bits,  but thoroughly reinforced through stitching, and sweat-absorbing technology, plus a neat secret lil’ slimline hip pockets to hold your phone and keys firm whether you’re running, wrestling, or BASE jumping, they are doing the job I’d normally come to expect from heavier duty track pants while not feeling more than a lightweight, second skin.

Did I mention that those ergonomic waistbands and flat seams make them comfortable as to wear as they enable your natural range of motion?

They have proved to be great as a base layer in colder climates as well.

Talking of colder climates – I recently travelled through Tasmania in what is the comparably mild Australian winter. One of the things that aided in keeping my bowels intact was my recent experiment with Apple cider vinegar, a good ole ancient folk remedy claiming to have all sorts of health benefits.

The genesis of Apple Vinegar is not too dissimilar from the process of creating methanol, in that you source some of those round, yellow or red, edible fruits of small trees, crush ‘em, bare the result to yeast, let it ferment the sugars and morph them into alcohol.

Add bacilli to the alcohol solution until the reaction results in acetic acid, which is the main active compound in vinegar and is something that even good ole Hippocrates held in high esteem for its qualities as a preservative and ability to kill pathogens.

Apple Vinegar is your friend if you are struggling with a myriad of ailments, e.g. if you are grappling with high blood glucose, i.e. struggle with diabetes mellitus, either because of insulin resistance or an inability to produce the peptide hormone.

Keeping your blood sugar levels at bay in the normal range by avoiding refined carbs and sugar is not one of the worst ideas in general, but apple vinegar can also have benefits as it significantly lowers blood sugar and insulin responses.

Some claim that vinegar can aid in assisting weight management by increasing the sense of “fullness”, helping your gluttonous self to eat fewer calories and lead to actual pounds lost on the scale.

While it is certainly not a panacea like some people would have you believe, it undeniably has some important health benefits.

Now, how do you get a hold of the stuff in the most feasible manner without a degree in chemistry and going Walter White in your garden shed or making a concerted effort to incorporate it in your cooking?

Well, That Hippie Co’s boutique-y range of natural, vegan and non-GMO products have got you covered in capsule form.

As their name suggests, their credo is based on a foundation of new-age health stuff rooted in old-world wisdom and the honourable dream of contributing to a better universe. Eventually That Hippie Co. got serious about creating a supplements focusing on supporting your gastrointestinal wellbeing and a robust way of life that was not all broccoli and cabbage.

With lots of trial and error, travels around the earthround, diving head first into the latest science and of course, consulting their makers, they found gut-health to be one of the most vital aspects of human health and well-being.

The equation is simple – if your gut is healthy, so is not only your immune system, vitamin and mineral absorbency, metabolism, vitamin production, and hormone regulation.

Insights that spawned the creation of That Hippie Co. Apple Cider Vinegar capsules, which provide all the benefits without having to deal with the tart taste and providing a natural source of enzymes and probiotic organisms to keep my gut in good spirits.

If you are looking for an easy way to incorporate sixty mg of acetic acid into your diet to support your absorption of vitamins, this is the way to go.

Wind, weather, weather skin – skin care.

Skin care.

Ja, babyh, die Haut! Feeling good in your own skin is the essence of true beauty.

We are not getting younger and independently from age, there is always something to battle with from fighting acne when your first pubes appear to eventually the first emergence of wrinkles.

The skin game is always on and at some stage you might want to move from stealing and using your girlfriend’s products, and you know that you are are doing it, to stepping up your habits.

Basics first: Lathering up in the morning does not just aid the process of waking up but helps get rid of dead skin and applying moisturizer seems like the logical next step.

Hydrating is always a good idea – hydration nation through invigoration – along with cutting down on booze, sugar and caffeine as it dehydrates you and staying out of the sun and away from the smokes always sound like the sensible thing to do.

Hard to accomplish?

I hear you.

Getting what you need in terms of Zzzzz’s is something that sound appealing to fix the day’s wear and tear, but in this day and age it seems to get harder and harder to come by, same with a proper diet with ample vegetables and anti-oxidants.

There are no bottles of “Zen” available in your supermarket.

Now, there is not really a need for expensive five-step peels, caviar potions or expensive serums, as some are just a plain waste of money and layering on too many products can actually irritate skin. The key is washing and moisturizing every day and following a few other maintenance basics, for which I found an entity based in Melbourne that ticks the boxes in many departments.

I first came across Salus after attending a show at Melbourne’s Malthouse Theatre.

The love affair began after using the soap dispenser in the bathroom and lotioning up afterwards. It smelt and felt amazing.

After the theatre show had wrapped up on the way out, the Malthouse staff handed out samples of Salus products, which held the initial promise and sealed the deal. I was hooked.

Turns out their products do not only feel and smell good, but their formulations are therapeutically active, i.e. botanicals, natural plant extracts pure essential oils without containing any synthetic fragrances, colours, sodium laurel sulphates and mineral oils, they are doing a wealth of good.

The fact that Salus has an eye on sustainability by using recyclable and reusable packaging, including the bottles, does not hurt either.

Favourite of the Salus range have quickly become the Pumice and Peppermint Men’s Soap, which cleanses and refines with its detoxifying black clay, cleansing peppermint and hydrating shea butter. It does a stellar job unclogging pores and smoothing out rough patches.

Yup, let’s delve deeper into territory most men shy away from: Scrubbing and moisturizing.

Salus got this Eucalyptus and Rosemary Purifying Body Scrub, which works a charm in tandem with the Calendula & Shea Butter Hydrating Body Cream.

Confused by the exotic nomenclature and myriad of ingredients? Let’s unpack: The first cleanses, smooth and softens dry skin with its bamboo and pumice components to stimulate cell renewal and restore glow, the latter is a restorative blend to nourish and protect with extracts of shea butter, calendula, sweet almond, chamomile and jojoba.

Sounds like a handful? It really is not. The aforementioned product pretty much cover all bases and can be easily applied on the go, which make them ideal travel companions.

Read previous installments of High Adventures in the Great Outdoors here.

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Lead photo from Kapow website. All other photos by T