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Thursday, May 30, 2024

Where To Explore, Eat + Unwind In Vibrant Marrakesh

Earlier this year we featured Tigmi Trading’s beautiful Byron Bay store, filled with unique homewares and hand-loomed rugs. Learning the business’ backstory from founder Danielle McEwan (who was inspired by her first trip to Morrocco 15-years ago, and hasn’t stopped going back since!) got us dreaming of a trip.

A quick Google, however, revealed that planning an itinerary for this vibrant destination can be a little tricky, and très time-consuming. Never fear – Danielle has kindly offered up her must-sees of Marrakesh to get us started!

From tranquil riads to bustling cafés, here is Danielle’s guide to the Ochre City, at the foothills of the snow-capped Atlas Mountains…

A Day In The Life With Trailblazing Curator, Shonae Hobson

We first met Kaantju woman Shonae Hobson when she curated the groundbreaking Piinpi: Contemporary Indigenous Fashion exhibition at Bendigo Gallery in 2020. Spanning numerous mediums and artists, and organised according to the seasons, the landmark show challenged traditional modes of gallery storytelling and Shonae herself made an indelible mark on Australia’s curatorial scene.

Now the curator of Indigenous art at the National Gallery of Victoria, Shonae spends her days liaising with artists and formulating new exhibition ideas. Her world is filled with local talent and creativity. This is a day in the life of one very impressive woman!

Financial Tips to Help Prepare for the Unexpected

Financial Tips to Help Prepare for the UnexpectedOver the past year, most people have noticed how truly unpredictable life can be. While it’s impossible to predict what the next few months have in sto

Mushroom and Salmon Onigiri with Pickles – The Design Files | Australia's most popular design blog.

FOODMushroom and Salmon Onigiri with Pickles - The Design Files | Australia's most popular design blog.

If you’ve ever been to Japan you have probably come across onigiri, most likely in a convenience store! Onigiri are rice balls filled with a variety of ingredients and formed into shapes such as triangles or ovals. They are classically filled with things like umeboshi (pickled plum), salted salmon and kombu, but nowadays, there are hundreds of different varieties.

Onigiri was created centuries ago to make rice easy to eat and portable. Basically, onigiri is the original Japanese picnic food! They are a fantastic alternative to sandwiches for kids’ lunches, and also make perfect snacks.

We’ve made two varieties, one where you flavour the rice with dashi, soy, sake and mushrooms, and the other, a classic onigiri of plain rice and salted salmon. The tip is to work with the rice while it’s warm, and make sure you have wet hands, so the rice doesn’t stick to them. Also, only wrap the rice in the nori when you are ready to eat them, as it goes soggy really quickly. We eat ours with quick pickles of whatever vegetables we have around, umeboshi, and for a complete lunch, some warming miso soup.

Mushroom and Salmon Onigiri ingredients.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Mushroom and Salmon Onigiri with Pickles.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Norihiko demonstrates rolling mushroom onigiri! (Julia says, try rolling yours in glad wrap if you struggle with bare hands).  Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Salmon, nori and rice ready to roll!  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Julia and Nori at home in Melbourne. Photo – Eve Wilson, production – Lucy Feagins / The Design Files.

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