Category Archives: February 2013

Hugo Boss-Retail Offers, 28th February 2013

Hugo Boss

The name Hugo Boss is one steeped in luxury; a brand that continues to produce iconic ranges season after season. For Autumn/Winter the collections are no different, with BOSS Black and BOSS Orange adorning men and women in timeless classics, that stay fresh and exciting but still true to the Hugo BOSS aesthetic.

This season, the sophisticated BOSS Black Womenswear line pulls from Old Hollywood, creating a series of garments perfect for any confident modern woman. Luxe fabrics in monochromatic hues are punctuated with hits of feminine rose and ocean turquoise, and outfits are completed with animal-print heels and handbags with golden hardware.  Elegance at its finest.

RO_HB_Image 1BOSS Black Menswear retains its sleek, high-quality demeanour this season whilst embracing an almost bohemian nod to 1950’s New York and the thriving artist scene of the time.  Butter-soft leather jackets hug chunky knits in Autumnal hues, and manbags in classic styles prove the ultimate accessory.

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For Autumn/Winter, BOSS Orange Womenswear pays homage to folklore traditions and references fashion, literature, music and dance of the era. Volume plays a key role here and rustic accents dominate. Think rabbit fur jackets in wine red, leather tasseled bags and earth-hued patterns that would make Joni Mitchell melt.

What woman doesn’t love a truly masculine man? The Autumn/Winter BOSS Orange male takes his cues from rough and ready wharfies, replete with plaid shirts, sturdy leather boots and washed denim. But while he may be rough round the edges, the interior’s all about style.

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Leona Edmiston-Retail Offers, 28th February 2013

Leona Edmiston

Is there anything more flattering than a wrap dress? Seriously, no matter your size, shape, or height, there is a wrap dress out there that will give you a waist where there was none, boost your bust discretely, and hide those pesky lumps and bumps from sight.

Each season, our very own wrap queen Leona Edmiston brings us a series of these dresses that will remain staples in your wardrobe for both work and play until the end of time.  And if the wrap dress is not your thing don’t fret-there’s plenty more gorgeous goodies to be found from Leona.


Leona Edmiston-Retail Offers, 28th February 2013

Ware the Dog-Four, 27th February 2013

FourAndSons_WareOfTheDog_032Image courtesy of Ware of the Dog

Ware It Well

Tom Scott and Jackie Rosenthal know a thing or two about fashion. Jackie worked for many years as Sales Director and merchandiser for several fashion houses in both New York and Paris, and Tom spent seven years at Ralph Lauren before starting his own line of atypical knitwear in 2001. The two met through a mutual friend one New Year’s Eve in New York and the two became fast friends.

It was only a matter of time then that Tom’s skills in textile and fashion design would merge with Jackie’s background in business and sales and enthusiasm for modern design. Enter Ware of the Dog. Says Rosenthal “We were walking the dogs one summer afternoon in Greenpoint, Brooklyn and started talking about how fun it would be to design a line of pet accessories. We walked by a “Beware of the Dog” sign on a fence and the name was born.”

From here Rosenthal’s Coton De Tulear Hugo and Scott’s 12 year old Beagle Linus became modern muses for their stylish line of gear for the modern mutt, with Hugo playing inspiration for the hairy sweater and Linus modelling for their sleek website’s sketches (when he wasn’t angling for snacks that is).

While they are inspired by art, film and modern design, each piece is made with a whole lot more.“Tom and I work a lot from a feeling, an emotion more so than a concrete reference. We hope to offer innovative, beautifully made products for dogs. The company was started on the basis of creation, so we are constantly trying to make things in a way that is different from what you currently find in the pet accessory market,” says Rosenthal.

All the great creatives put a little love into their products, and these two are no exception, with everything from product execution to site photography to marketing strategies reflecting their “sense of humor, love of design and craftsmanship.”

While Ware of the Dog currently focuses on jumpers, leashes and collars, there are many exciting new challenges in the pipeline too, including a series of artist collaborations, international expansion and all new items for Fall 2013.  There’s exciting times ahead and these two are doing it in style.

Ware the Dog-Four, 27th February 2013

5 and Dime-Broadsheet, 21st February 2013

5Photography: Josie Withers

Decent Bagels in Melbourne? Fuggedaboutit!

5 and Dime is bringing a New York staple to Melbourne foodies.

When we think of the Big Apple, we conjure images of towering skylines, irate taxi drivers and everyone’s favourite brunch staple – the bagel.

Those who have feasted on a good, fresh bagel – the iconic snack adored by all New Yorkers – will know that good Melbourne iterations are few and far between. Until now.

Since New Jersey native and former Taxi chef Zev Forman moved here some four years ago, the perfect bagel continued to elude him, and so he set out to make it himself. Enter 5 and Dime Bagel, his new venture coming to a farmers’ market near you.

While Forman stresses his are not the “authentic, traditional” bagels one could only find in New York State, they are most certainly the real deal, and Forman has scoured the States to perfect his handmade recipe.

“A 5 and Dime was a variety store in rural America, like where I grew up,” Forman recalls. “Most have gone out of business, but to me they represent a time when things were made by people, not machines. Where quality and value were not mutually exclusive and where local was not just a buzzword, but was the way things were done. I wanted to reference a bygone era and an idea of doing things the way they are meant to be, even if it is harder.”

The bagel making process is a long one, but the end result is more than worth it. Firstly, a poolish (a sponge-like fermentation starter used in all good bagels) is created and left to ferment for 24 hours before being mixed into the dough, rolled into bagels and left to cold ferment for another 24 hours. The bagels are then boiled, baked on traditional bagel boards and flipped onto the stones.

The bagel types vary from ‘classic’ to ‘everything’ (garlic, onion, sesame, poppy and sea salt), are lathered in a variety of cream cheeses (including vegan and bacon flavoured) and topped with a host of goodies, from salads to salmon and capers (but of course). We can almost hear the taxis honking and sirens blaring in the background.

5 and Dime-Broadsheet, 21st February 2013

First We Fall-Broadsheet, 21st February 2013

first we fallImage: Clare Plueckhahn

Underwater Artistry

Clare Plueckhahn’s first solo exhibition is a liquid spectacle to behold.

Clare Plueckhahn is a woman with some serious skills. The primarily commercial photographer and film director has spent some solid hours behind the camera, working with food, fashion and action sports for a variety of clients including Billabong, Le Tan and Rip Curl.

Her latest venture, however, is of a far more personal nature. First We Fall documents humanity’s natural fear of failure through a series of dreamlike underwater stills, captured on the shores of Byron Bay. The title is especially fitting for Plueckhahn as her exhibition is one that she has always dreamt of, but has taken seven years to realise.

With all prints available for purchase, the exhibition features eight large-scale photographs of surfer Taylor Miller “drowning or fighting to find a way out”, and one stunning underwater landscape. The exhibition was produced by Cos We Can, the boutique film production company Plueckhahn runs with business partner Fran Derham, which has already made a name for itself for its emotive surfing films. First We Fall, however, “is not what you would call a surfing series, but more an artistic, abstract series combining both the surf and things I love”, says Plueckhahn.

First We Fall-Broadsheet, 21st February 2013