Destination: Australia
Weekend Wanderlust
Destination: Australia
@Indagaretravel
“Australia is just so full of surprises,” writes journalist and author Bill Bryson. The land down under is an incredible place, a country and a continent defined by its extreme landscapes, its flora and fauna (poisonous creatures notwithstanding), not to mention epic beaches, excellent food and wine and cheerful people with cheeky good humor as dry as its vast deserts. From the remote outback to the Great Barrier Reef, it’s also got one of the world's oldest living cultures and one of its greatest cities—Sydney—making it hard not to be delighted.
Chef: Curtis Stone
@curtisstone
We chose to highlight Chef Stone for his passion, nurtured by family love and tradition—a story reminiscent of
S H I M M E R C H E F, similarly inspired by traditional family recipes and philosophy.
Braised Artichokes with Lemon Vinaigrette
20 baby artichokes, peeled, cleaned to the hearts
Finely grated zest and juice of 2 lemons
3 bay leaves
3 thyme sprigs
2 teaspoons olive oil
1 teaspoon black peppercorns
1 shallot, halved
5 garlic cloves, crushed
1/2 bunch fresh flat-leaf parsley, stems and leaves
1 teaspoon fennel seeds
2 teaspoons lemon juice
1 teaspoon water
1 teaspoon chopped shallot
3 teaspoons extra-virgin olive oil
Into a large sauce pan, place the artichokes and all the remaining ingredients. Add enough water to cover and season the water to taste with salt. Place the pot over high heat until the liquid comes to a gentle simmer, then reduce heat to low and continue simmering gently for 25 to 30 minutes or until the artichokes are tender. Remove the pot from the heat and let the mixture cool for a few minutes before removing the artichokes.
To make the vinaigrette, in a medium bowl whisk together the lemon juice, water, and shallot, and then slowly drizzle in the olive oil while whisking to blend. Season to taste with salt and pepper.
Cut the artichokes in half lengthwise and gently toss them with enough of the vinaigrette to coat. Season to taste with salt and pepper. Garnish with the chopped parsley and serve.
Culinary Pharmacy Product Highlight:
Papaya Puree Face & Neck Plaster
Skin Analysis for Chef: This balancing formula weakens and removes dead skin cells and impurities while nourishing microbiome friendly bacteria with pre and probiotics. We selected this superfood Face & Neck Plaster treatment for its eucalyptus essential oil, native to Australia.
Papaya Puree's antiseptic, antibacterial and anti-inflammatory properties rejuvenate the skin barrier while protecting it from environmental stressors!
Vacation Outfit Inspo
ADMONA
Jazem Belted Striped Mesh Playsuit
Why we love this: Admona's 'Jazem' playsuit perfectly captures the essence of local artisanship and community spirit. Crafted with pride, each piece features striped mesh that has been delicately hand-loomed, offering a blend of airy comfort and structured sophistication. The included embellished tie belt effortlessly cinches the relaxed silhouette, accentuating your shape with a touch of elegance. This playsuit isn't just a garment—it's a celebration of traditional craftsmanship and contemporary style.
@netaporter
EUGENIA KIM
Kayla cutout metallic straw sunhat
Why we love this: Eugenia Kim's 'Kayla' sunhat has an open crown, so you can easily style it with a ponytail! It's woven from straw with flecks of gold that shimmer prettily in the light.
The Stay: Qualia, Hamilton Island
Shrouded by 30 acres of eucalyptus trees and lush tropical greenery, Qualia draws inspiration from its natural island surroundings. Its name means “a collection of deeper sensory experiences” in Latin. The resort’s giant wooden entry gates open onto a tranquil estate filled with foliage and sweeping views of the Coral Sea and Whitsunday Islands. With complimentary golf buggies and car service that will chauffeur guests around the island, as well as personal drop off to select local beaches, Qualia delivers all the opulent fixings with no comforts spared for couples seeking a romantic hideaway!