Teresa Ceberek is a Design Hunter. She completed a Diploma in Graphic Art, and after a year of travel, discovered her true passion lay in textile design. Teresa's uses hand-generated illustration, computer aided design and new technologies to communicate her ideas. She is now a designer for Tsar carpets & rugs and this week on habitusliving.com she shares with us some of her design inspiration.
Your name: Teresa Ceberek
What you do: I’m a designer at Tsar carpets & Rugs
Your latest project: A natural, organics collection
What is your favourite…
hotel/place to stay
Marina Bay Sands, Singapore.
three people that inspire/excite you
1) Beci Orpin
2) India Flint
3) My Husband
Retro Scandinavian Furniture
Digital textile printing
Wood fire pizza
Horoki, Modern Japanese, Melbourne
Stedelijk museum, Amsterdam
Shantaram, Gregory David Roberts
item in your studio
my cup of tea
Keep it simple.
Click here to read more about Tsar carpets and rugs.abc
Your name: David Marks
What you do: The distribution and marketing of lifestyle brands including Designers Guild and Ralph Lauren Home in Australia
Your latest project: Setting up an online shop, designersguild.com.au
What is your favourite…
travel destination: Cabo san Lucas, Mexico.
hotel/place to stay: La Banane, St Barth.
magazine Vanity Fair.
three people that inspire/excite you
1) Jim Stynes
2) Jamie Oliver
3) Lilly Allen.
design classic Smeg fridge
new design The Bridge Hotel, Richmond refurbishment.
restaurant Il Solito Posto, Melbourne
gallery/museum National Gallery of Victoria.
book The Lost Boys, Same de Brito
item in your studio Surfboard
artwork Bill Henson, Untitled 1980-82 from the Untitled 1980/82 series.
artist Lucian Freud
piece of technology pencil
creative philosophy Quality and functional never goes out of fashion!
Read more about Designer's Guild on habitusliving.com
|Designed by: Antonio Citterio Why we love it: This four poster bed places the bed centre stage. Clean lined and spacious, the Alcova by Maxalto suits voluminous rooms and warehouses spaces. Where you can get it: Space Furniture|
|Designed by: LIndolino Why we love it: Best quality, luxury Italian linen bed linen makes any bed time divine. If you spend half your life in bed, why not make it a heavenly experience. Where you can get it: Lindolino|
|Designed by: Paola Navone Why we love it: An evolution of the armchairs Bug and Big Bug, the Big Bed offers an extra-large look and introduces an informal style to the sleeping area. Where you can get it: Poliform|
|Designed by: Nicky Line Why we love it:A soft sweet bedhead with a hint of Parisian romance, the gentle curve, buttons and stud details create a piece that is really elegant in neutral shades. Where you can get it: Bed Nest|
|Designed by: Patricia Urquiola Why we love it: Sinuous, fluid and almost organic Highlands is part of a system of seating that can be moved and manipulated into a bed. Where you can get it: Hub Furniture|
|Designed by: Paola Piva Why we love it: The light structure matches with the capitonné in leather of the headboard. A true protagonist of the night room Where you can get it: Poliform|
|Designed by: Nicky Line Why we love it: With a touch of the English Countryside about it, this masculine bed head can be customised in any height, size of fabric you choose. Where you can get it: Bed Nest|
|Designed by: Missoni Why we love it: This geometric self patterned Missoni bed linen adds a spice of colour to any bedroom. Where you can get it: Spence & Lyda|
Garagistes has earned its stripes by serving local produce in a slick and sexy operation. The dimly lit kitchen and oversized bar create minimal warehouse space that immediately puts one at ease.
“We let the ingredients speak for themselves,” explains sommelier and operator Katrina Birchmeir of the philosophy driving their food design– “every ingredient on the plate is there for a reason – be it colour, acidity, crunch, saltiness, bitterness. The earthiness of the glazes, on the hand-made plates all adds to the overall aesthetic” she says.
Putting the local flora and fauna first is all part of the restaurant’s unique ethos. Their originality and commitment to fresh produce has impressed critic. This year chef Luke Burgess was recognised by Australian Gourmet Traveller Magazine awarded him the accolade of 'Best New Talent 2012'.
Springing out of a town like Hobart, Garagistes' owners and operators haven’t just captured the hearts of tourists either– they also have a local cult following, and invite regulars to stand at the bar and drink wine while they waited for a coveted spot at a table.
“Without specific figures, it is hard to say about the number of locals versus visitors," says Birchmeier throughtfully.
“I think that it would be a pretty even split. However at various times of the year, like summertime, and on weekends there are definitely more interstate visitors coming through our doors,” she says.
The interior concept - which appeals to mainlanders, was created by local architect Paul Johnston, while co-owner Kirk Richardson selected the material palette and undertook the fit out.
“We had chairs custom designed and made by Dieu Tan in Sydney and the tables were designed and made by local woodworker Evan Hancock. The design of the plates was a collaboration between Ben Richardson and Garagistes, they are only made from local clays and glazes,” Birchmeier said.
The local spirit that oozes from every pore of this restaurant might seems like no brainer in pristine Tasmania, but it's the execution that sets Garagistes apart. From the life changing Bruny Island Oysters to the ceramic plates, one gets the sense that the magic stems as much from the network of suppliers as it does from the people in the room.
“Local relationships are extremely important to the operations of Garagistes," enthuses Birchmeier. One of our suppliers, Paulette Whitney of Provenance Growers specialises in growing and foraging for many edible natives here in Tasmania and we have nurtured strong relationships with many other people who grow fruit, vegetables and herbs. Many are now specifically growing produce for Garagistes like local butchers, fishermen, and the Hammond family who rear grass-fed Wagyu just for us,” says Birchmeier.
With the promise of wild fruits, and local game don’t worry about the wine list being limited to just Tasmanian drops. The list has also been carefully planned and given a brush of the 'au naturale' philosophy.
But the piste de la resistance, regardless of what you know about food and wine, surely must be the Bruny Island oysters in Apple Cider Vinegar Emulsion and Lemon Balm– a mysteriously beautiful dish.
“The Bruny Island oysters are slow growing Pacifics found in cold, clean waters. The creaminess of the oysters is due to the variety - Pacific - but also steaming the oysters as we do at Garagistes, which changes the texture of the flesh to make it more soft and creamy. Additionally the apple cider vinegar emulsion has a certain creaminess to it, as well as acidity, which heightens the texture and sweetness of the oyster,” explains Birchmeier.
Find out more about Garagistes here.abc