In a series of Blog post we will have some of our employees, brand ambassadors and people we find interesting posting on the theme - What is inspiring me?
Our MD Glynis Hyslop talks about her current inspiration – Copper. Copper is the new “Black”
I am consistently inspired by timeless style and I feel that tastemakers make trends not follow them; I cannot help but be inspired by copper – the current
new “Black” To me the biggest advancements of the last 30 years has not necessarily been technology but the way that design has percolated into our everyday lives andtransformed it. Copper is an excellent example. Copper surfaced in the 1970’s in some “interesting” ways but it permeated through in some SHINING .Examples of good design. (It is also the Dulux colour of 2015)
David Krynaouw’s gorgeous Haywire light which he reinvented with copper, is so covetable. I would love to have it! I am inspired by this because it is handmade, completely simple, is flexible (the arms are all balanced, so it can be personalized depending on how they are moved) and the copper gives off
a subtle luminous glow. This is craftsmanship at its best.Art in the Forest, whose curated show of ceramics and ceramicist is without par in South Africa, showed their copper collection at TAF’15 (Turbine Art Fair).Their items are again, handmade, burnished and look completely new. I love the clean updated look they give to a room.
I think copper pots remain an enduringly classic and have an earthy warmth. How wonderful to have this assortment of pots in one’s kitchen! This gives me a feeling of fresh food cooked in an authentic manner.
Food remains close to my heart. Suddenly the world is awash with spectacular grains, and red quinoa is one of my favourites. It makes a fabulous vegetarian dish full of protein. It can be an excellent accompaniment, as in this simple the forum company recipe.
100g frozen peas
1 chopped shallot
juice of 1 lemon
2 tbsp olive oil
½ small pack mint, leaves only, chopped
½ small pack chives, snipped
250g pack ready-to-eat red quinoa
1 avocado, stoned, peeled and chopped into chunks
75g bag pea shoots
Slow cook the shallot in olive oil Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil,
followed by the shallots, mint and chives.
Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing,
then fold in the avocado and pea shoots.Serve immediately.Copper is inspiring me and seems to be popping up everywhere.
I saw a lovely copper clock in country road this weekend. What is inspiring you?