the new classic for tomorrow`s kitchen

Transcription

LIFESTYLE
AUTUMN 2014 / ISSUE 12
LIFESTYLE
GORENJE MAGAZINE
AUTUMN 2014 / ISSUE 12
Beautiful things from wonderful ovens • IQcook: simple and
healthy never tasted so good • Dining on a day off with a gourmet
chef • Collections that cater • Our fixed routines need fixing •
Food, fashion and esoterica
GORENJE MAGAZINE
THE
THE NEW
NEW
CLASSIC
CLASSIC FOR
FOR
TOMORROW’S
TOMORROW’S
KITCHEN
KITCHEN
Distinctive by simplexity, style defined by Ora-Ïto, a world renowned
Distinctive by simplexity, style defined by Ora-Ïto, a world renowned
designer of the new generation. Simple and complex. A minimalistic
designer of the new generation. Simple and complex. A minimalistic
and elegant interaction of modern and noble materials; black glass
and elegant interaction of modern and noble materials; black glass
and aluminium.
and aluminium.
It does not say too much, just what matters. Nothing more. A trendy
It does not say too much, just what matters. Nothing more. A trendy
collection of household appliances – the Gorenje Ora-Ïto Collection.
collection of household appliances – the Gorenje Ora-Ïto Collection.
www.gorenje.com
www.gorenje.com
ED I T ORI A L
Good Design Solutions
Impact People’s Lives
with patented AdaptAir filtration solutions that clean –
and can be cleaned – all the more efficiently.
Many smart solutions have grown out of listening to
what consumers really want. We create new products
with real people in mind and design solutions that have
real impact on their lives. Like products that help our
users live healthier lifestyles. The IQcook induction hob
for example, a global innovation that allows for optimal
steaming in a normal pot. Or our new high-performance
built-in steamers that fit perfectly with the entire built-in
cooking range. And the ConvertActive fridge that can be
transformed with the mere touch of a button from freezer
to fresh zone for storing fruits and vegetables. Simple,
healthy lifestyles is one of the biggest and fastest-growing consumer trends that will create new demand for new,
creative products – which is why we’ve dedicated plenty
of attention to this and related concerns and interests in
this current magazine issue.
Many of the new products and features highlighted in
the magazine are on show at IFA in Berlin this September. If we won’t have the pleasure of seeing you there we
hope you enjoy your time with the magazine and make
the most of any information or ideas herein.
We like to say ideas shape our lives, and details make
them perfect. That’s the reason we’re so passionate about
the ideas that transform everyday work into life-changing
experiences. In this issue we’d like to share with you some
of our latest discoveries big and small, findings and developments that impact what we do, and how we look at and
interact in the world around us.
Many such discoveries are related to cooking, where
we look for ways to prepare a perfect meal – just like our
grandmothers did, the homemade way. Because whether
you’re a professional chef or a mere novice, Gorenje’s
Homemade philosophy behind our Homemade appliances and features help make anyone a good cook. We
believe that with our new generation of cooking appliances we’ve managed to create a quality range of products that turn out quality results – every time. Regardless
of the cook. And that make cooking routines as effortless
and pleasurable as possible. Making both your cooking
and your life simplified.
Our unique Homemade philosophy gave birth to innovative solutions like oven interiors with rounded ceilings inspired by traditional wood-burning ovens, which
enables equal distribution and circulation of heat inside;
and produces perfect baking results – again and again.
Similarly our new hobs, that boast far better performance
and give rise to faster, safer cooking. And our new hoods
Aleksander Uranc,
Brand Management Director
GORENJE LIFESTYLE MAGAZINE, AUTUMN 2014, ISSUE 12 PUBLISHED BY Gorenje, d. d., Partizanska 12, SI–3503 Velenje, Slovenia,
www.gorenje.com EDITOR-IN-CHIEF Aleksander Uranc EXECUTIVE EDITOR Biserka Kišič CO-EDITORS Jeff Bickert, Manca Krnel,
ARK CONTRIBUTORS Elizabeta Biluš, Jerica Živa Puterle, Ines Ravnjak PHOTO MATERIAL Jeff Bickert, Peter Giodani, Ada Hamza,
Saša Hess, Manca Juvan, AV Studio, Eye Photo Agency, Gorenje Design Studio, Gorenje Archives ILLUSTRATIONS Ajda Fortuna
TRANSLATION Lingua Service, d. o. o., AD&DESIGN Mina Žabnikar & Ivian Kan Mujezinović, Ee PRINT MatFormat d.o.o.,
Ljubljana AUTUMN 2014 ISSN 1855-8771
3
HOMEMADE
everyday
cooking
experience,
made perfect
Taking active care of quality of living lies at the
core of Gorenje’s HomeMade philosophy. Our
new-generation built-in appliances are personal
assistants who take care of every detail. With this
range of ovens, hobs and hoods cooking becomes
caring and enjoying at once.
Because only HomeMade is perfectly made.
www.gorenje.com
CON T E N T
h ead of f ice
in process
notes f rom t h e k itc h en
h o w it ’ s done
8
10
16
22
Gorenje President and
CEO Franjo Bobinac
Built-In ovens in
development
Making beautiful things
in wonderful ovens
Building in perfection,
built-in ovens line
30
IQcook, simple
and healthy never
tasted so good
60
Dining on a day off
with a gourmet chef
o b j ects of desire
st yle council
28
34
50
52
Simple pleasures
Nourishing essentials
64
Simply succulent,
simply sous-vide
Colour chart
Life lines
Utilities S tation
38
From ASKO and
Sweden with lax
C old S tation
43
A telling test
pro f ile
tech & tech
personal b est
wh y can’ t men?
68
71
72
74
85
76
Urška Pavčnik, food
technology specialist
Yoghurt, cultured classic
The mystery of
superfoods
What makes a
washer work
Over-obsessing and
over-planning
Food, fashion
and esoterica
94
Big moves in
confined spaces
in t h e w ash
home journal
near and f ar
tra v els
80
86
88
91
Our fixed routines
need fixing
En vogue, the art
of house chores
Gorenje around
the world
6
Frankfurt, Soline
and an Ice Hotel
AD
BIGGER.
FRESHER.
The ION generation of fridge freezers takes food freshness to a new
level. An optimal, constant temperature an ideal, natural microclimate
are what food needs to be as fresh as in a garden.
Don’t waste your food with improper storage. Trust nature.
www.gorenje.com
HE A D OFF I CE
Making Lives
Simpler, Better
Gorenje President and CEO Franjo Bobinac on
innovation, shifting priorities in a fast-changing
field and how to better understand and respond
to today’s consumers.
Elizabeta Biluš, photo: Peter Giodani
8
HE A D OFF I CE
Appliances have to make life
simpler for our users.
This includes lifestyles of our current users and those we
are looking to impress, convince to choose our products.
Our customers are of course also mindful of price; but
this is not the sole criterion of their purchasing decision.
Consumers choose our appliances because they find our
products make their lives simpler. Customers in this segment are looking for good quality and original design, as
well as the rest of the user experience package, including
after-sales service.
As every year to date, Gorenje appears at the IFA tradeshow this September. It’s been a year since we last spoke.
What major changes have occurred during this time?
And what do you anticipate, expect in the year ahead?
It has indeed been a year of many changes and developments. The business environment remains uncertain and
unstable. Political turmoil and macroeconomic turbulence have nearly halved the Ukrainian market and slowed
progress in Russia. Whirlpool, the world’s largest major
appliance manufacturer, acquired Indesit; Electrolux is
eyeing GE’s home appliance division; hence, it seems a
new wave of consolidation is about to take place in the
industry. Gorenje has completed the restructuring of its
manufacturing operations, reduced its financial leverage,
introduced many new products that have consolidated its
market position, and established the foundations for successful development of all of its own brands, including the
high-end brand Asko. Challenges abound for all players in
the industry, mostly with regard to conditions in the business environment and shifting habits of end-consumers,
including the trend of digitalization.
How can Gorenje become a more integral part of the
lives of its users?
We continue to develop original products and solutions and we seek to adapt them to different consumer
segments, and to market them in as many countries as
possible, including the markets beyond Europe that are
expected to grow faster. Thus, we are committed to development of a complete and all-around range of laundry
care, dishwashing, cooking, and cooling appliances, as
well as small home appliances and heating systems.
Which functions and features of Gorenje appliances do
you find particularly advanced or central to today’s contemporary lifestyle?
I believe the kitchen is the heart of every home. Therefore,
all Gorenje appliances used in this hub of family life are
essential. In this sense, the most important features may
be the ones that allow cooking in ways that are consistent with a healthy lifestyle, as well as cater to different
needs and tastes. Gorenje is particularly innovative in this
respect and certainly among the very best in the industry.
Healthy cooking is made better possible, for example, by
our latest generation of ovens or the IQcook hob.
Have functionality and user experience supplanted design as the top priorities for the users of Gorenje appliances?
No. I believe there is a combination of aspects and design
that remains a key competence, and a major part of our
corporate vision continues to play a big part. Design in
and by itself is not, of course, enough. It has to follow the
emotional experience and the functionality. Appliances
have to make life simpler for our users.
How has Gorenje responded to changes in people’s lifestyles, habits and priorities?
Gorenje above all seeks to understand the end users, their
desires, preferences, and challenges. This understanding
is then channelled into the development of new products,
solutions, functions, and in a form that will impress consumers and make their lives easier. Needless to say, we
are not alone in such endeavours; other manufacturers
face similar challenges. It’s important for us to offer solutions that are original, unique and convincing enough for
the user to choose our product. In doing so, we cannot
ignore the other elements of the marketing mix which, in
addition to the product, also includes the choice of distribution channels, pricing, and communication.
Gorenje has a very significant influence on and part in
our daily routines. How does Gorenje affect your everyday – both as the President and CEO, and as a user of
Gorenje appliances?
My life has been closely intertwined with Gorenje for many
years. I am happy to still find this an irresistible challenge,
both because of the many business partners whom I like
to meet and expect to meet at this year’s IFA, and because of the wonderful co-workers that join me in leading
Gorenje on the path of internationalization and creation
of value for the shareholders and all other stakeholders.
As a user of our appliances I have to be honest and say I
rely on my wife, who is an excellent cook, while I remain
an appreciative gourmet enjoying the treats prepared in
the home kitchen with – of course – Gorenje products.
Gorenje’s development activities seem to be increasingly focused on lifestyle experience. What kind of lifestyle are we talking about?
9
IN P ROCE S S
Mission Accomplished
Gorenje’s latest Built-In Ovens project has taken years of careful planning and enormous input
from a vast array of people, teams and technologies. We followed the development of this ambitious project – in process – to get an idea of how it’s managed and executed; and to meet just a
few of the people that make it happen.
Jeff Bickert, photos: Manca Juvan
title/position:
Elvir Čaušević, Leading engineer, R&D
Competence Centre Built-In Ovens
area/role in The project:
I work with all of the electrical
components (together with two other
electrical engineers), user interfaces,
certification, MW technology, appliance
function development, with overall
co-responsibility for entire project.
10
process stage depicted:
A microwave magnetron and inverter,
for which my team developed the
solution, in cooperation with an
external development partner.
title/position:
Sebastjan Kotnik, Leading Mechanical
Engineer, R&D Cooking Department
My responsibility covers the
mechanical field in the project, and
coordination of engineers connected
with all mechanical issues.
11
Spreadsheet outlining various possible
new and existing solutions for one oven
detail. We used many of these to arrive
at a suitable and stable platform.
title/position:
Borut Turičnik, Project Manager, R&D
As a Project Manager I’m responsible
that the final products are produced
on schedule, according to technical
and market and specifications, to
achieve target quality and that
process remains on budget.
Roadmap / schedule of certain planned
tasks and processes which need to be
met and realised in order for the project
to meet all set goals in terms of quality,
time, functionality and efficiency.
title/position:
Uroš Kokolj, Head of Laboratory,
Cooking Appliances Division, R&D
I work with numerical development of
the oven cavity, and of oven heating
elements for best performance. Also
development of cooling system; ensuring
oven safety meets standards; and
coordination of work in the laboratory.
CFD (Computer Fluid Dynamics),
numerical simulations of flow and
heat transfer in the new ovens.
12
title/position:
Simon Grobelnik, Leading
Engineer, Technology department,
Assembly process
I was responsible for the assembly
concept for all of the platforms on the
project. With these new platforms
we’ve also implemented a new
assembly line into the process.
13
Assembly process on the
built-in ovens line, Velenje
title/position:
David Dokl, Quality manager,
Cooking Appliances Division, R&D
My role in the project is divided into three
phases: first, to avoid repeating past
mistakes and that we don’t develop new
ones; second, the testing of appliances
before they launch; and finally monitoring
appliances on the market, ensuring
expectations are met or exceeded.
14
Some of the measuring instruments
and tools used to measure distances,
joints, angles, etc., that ensure correct
dimensions of the components
and the entire apparatus.
title/position:
Matej Zorman, Lead R&D
engineer, SW development,
R&D Electronics
software development
15
Two types of electronic components
used in the new ovens for oven display
and control via dot-matrix (above) and
TFT (below) module / user interface.
NOTES FROM T H E K I T CH E N
Built-In Best
Gorenje ovens are designed as multifunctional tools that help users (you) get
the most of their food and food preparation. They’re also available in a variety
of dimensions and styles to fit easily and beautifully into any environment.
Gorenje ovens come in three ranges (essential, advanced and superior), all
designed to deliver optimal functionality and performance.
Jeff Bickert, photos: Saša Hess
16
ba k e
The smell and taste of dishes prepared in traditional wood
ovens has always been something very special – and these days,
particularly exclusive. The innovative rounded oven interior –
now smartly masked – enables a free, streaming flow of air that
ensures heat is evenly distributed throughout the oven. So bread
is perfectly baked on the inside, crispy on the outside.
Ov en A rt
Making beautiful things
in wonderful ovens
•
Four functions, four treatments that
remind us of the wonder of food
and the simple, creative culinary
pleasures in life
17
S tea m
The secret ingredient? A drop of water. Gorenje ovens use steam
to solve two basic challenges in contemporary cooking: healthy
food preparation and environmentally friendly cleaning. And with
MultiSteam, a special fan distributes steam evenly, giving the food a
soft and tender feel. One water tank is enough for the whole cooking
process, and is positioned smartly for easier handling.
18
D e h y drate
Dried fruit, vegetables, herbs, even
meat can be prepared in no time at
all, at home; and on five separate
baking levels. So great food is
always at hand. And the creative
spirit is free to dry.
19
G R I LL
With MultiFlow 360 all the sides are
the good sides, because this feature
guarantees optimal circulation of
heat throughout the oven thanks to
precisely positioned openings on the
oven’s rear wall.
20
IQcook
IN THE FUTURE,
ALL FOOD WILL BE
COOKED LIKE THIS.
IQcook is the world’s most impressive hob as it helps
ordinary people cook effortlessly while having a perfect
result almost guaranteed. IQcook guarantees healthy, fast
cooking, full of enjoyment. In the latest generation it is even
more time and energy efficient and simpler to use.
www.gorenje.com
HO W I T ’ S D ON E
Building in Perfection
On the built-in ovens line in Velenje, Slovenia,
with Janez Paradiž, Technical Manager,
Cooking Appliances Program
photos: Peter Giodani
Pounding Stainless
At seven metres in length this table makes it the largest press in Slovenia. Here stainless
steel 0.8 mm thick is transformed by a force of 12,000 kN. A minimum of ten pieces are
produced in a minute.
22
High-Voltage Welds
The new built-in ovens are constructed from several components – but the welds are invisible. Two plates are charged with 9,000 amps of electrical current, making the plates
become so hot as to produce a seamless weld.
Permanent Attraction
The second phase of enameling process involves an enamel
powder. The powder is sprayed with special guns, which are
either attached to the cab or borne by a robot. Two industrial
robots in the cabin perform state-of-the-art spraying tasks for
even the most demanding of semi-finished products.
What makes the powder stick to the surface? Adhesive force
– applied with 80,000 volts. In an electrostatic application process the enamel powder is electrified with a positive charge,
and the steel product with a negative one.
The ovens are then ready for firing. A special conveyor system
will take them through the furnace for 25 minutes at a temperature of 850°C. Here the powder melts creating a shiny, durable
surface on the oven known as enamel.
24
Fast and Flexible
The assembly line is designed to operate as an entirely new production
platform. The line performs assembly and control of steam, microwave,
and pyrolytic multi-function 45 and 60 cm built-in ovens. The line is also
suitable for the production of the existing NGVA3 generation. The line
can turn out up to 350 new oven units or up to 450 NGVA3-generation
units per shift.
25
Values on the Line
On the assembly line microwave appliances and steam appliances get
special treatment. Leakage is very closely monitored for both – and it has
to be perfect.
26
Testing and More Testing
In the laboratory the reliability of all user functions is tested and thoroughly monitored
by highly-skilled professionals. With positive test-results the first of a regular production
series can be launched and delivered to market.
27
objects of desire
Jerica Živa Puterle
Simple
Pleasures
2
3
1 — DAILY GRIND MADE EASY
Gorenje Built-in
Coffee Machine
This new stainless steel
built-in fully automatic
coffee machine offers
everything a true bean
lover dreams of – perfect
grinding for perfect
aroma, integrated slider
to regulate milk froth,
a variety of brewing
methods, an automatic
timer for early birds and
more. It also features
an LCD screen and is
very easy to use. Did we
mention it’s self-cleaning?
Hi-tech has never been
more irresistible.
www.gorenje.com
2 — CLEAN CUT
Diversamenteuguale
Cutting Board
This beech wood board
and knife set is the perfect
tool for perfectionists – if
you like your cake or pizza
slices identical, or if making
toast sounds more exciting
if it requires a bit of math.
7
4
Designed using trianglemedian relationships, simply
follow the engravings on the
board. Something to tickle
your brain, while you’re
tickling your tastebuds.
www.acquacaldadesign.it
any along the way. Bialetti,
best known for their stovetop
coffee pots, wouldn’t be
true Italians if they hand’t
included another important
detail: the aluminum pot is
oval and large enough to not
have to break your noodles
(scandal!) to get them in.
www.bialetti.com
3 — PASTA PERFETTA
Bialetti Pasta Pot
If you are a (real) pasta
lover this pot with built-in
strainer is a must. And the
lid twists on and clips to the
pot so you can strain your
spaghetti without loosing
4 — A BETTER
WATER BOTTLE
Eau Good Water Bottle
by Black+Blum
The Japanese have
28
used active charcoal
to purify air and water
for centuries. Now the
West is catching on;
but people are still
buying huge amounts of
bottled water – with big
negative environmental
impact. Which is why
Black+Blum designed
this glass carafe with a
cork lid that incorporates
a stick of Binchotan
charcoal, which reduces
chlorine, adds minerals
and neutralizes the
5
6
1
pH of tap water. Stay
(better) hydrated!
www.black-blum.com
5 — CLOVES OF A FEATHER
Joseph Joseph
Garlic Rocker
If you have a love-hate
relationship with garlic
(because you love the
taste and hate the smell)
you’ll appreciate this
elegant and effortless
little tool. Downward
pressure and a rocking
motion breaks the clove
Oncle is perforated, which
allows easy air, making it
more powerful without
overheating. The makers
recommend using coconut
shell as charcoal, as it
produces no flame, retains
heat and yields minimal
smoke. Comes in grey,
green and blue, and you
can take it to the beach
or the park. Jacques Tati
would be ever so proud.
www.rs-barcelona.com
quickly and easily. Pushed
through the mesh, the
garlic is held in the upper
basin ready to use. The
stainless steel has natural
anti-odour properties, and
it’s dishwasher friendly.
Rock and roll garlic!
www.josephjoseph.com
6 — PLAYTIME!
Mon Oncle Portable
Grill by RS Barcelona
A stylish vintage suitcase
that opens up into a
tabletop barbecue. Mon
29
7— BUBBLE YOUR
TROUBLES AWAY
Soap Dispensing Dish
Brush by Oxo
Fill the vessel with soap and
scrub happily away. This twoin-one tool comes in handy
when you’re elbow-deep
in dishes. Simply press the
soft top to release the soap.
The nylon bristles are sturdy
enough to get the tough job
done, but are safe to use on
non-stick cookware. You’ll
never have another detergent
dosage incident – ever.
www.oxo.com
notes from t h e k itch en
Smart and Easy
Gorenje’s IQcook hob:
simple and healthy
never tasted so good
1
Not everybody is a trained cook. Which is why Gorenje
created a range of innovative cooking tools that help people
do much more with less input – and in less time with far less
energy consumption. Smart.
Intelligent, highly sensitive IQ Sensors
built into each cooking zone automatically adjust operation of the hob
and eliminate the need for continuous
manual control of the cooking process.
The Gorenje IQcook hob from the
new HomeMade generation of builtin appliances is the first induction hob
in the world you can trust – trust to
perceive all the changes big and small
throughout the cooking process and
adjust operation to avoid boiling over,
burning, or overcooking.
Jeff Bickert, photos: Peter Giodani
30
Here user-adjusted preset operating modes offer a
choice of five preset cooking functions:
IQsteam:
for steam cooking, which better preserves
nutrients and vitamins. Very little water is
added, so food isn’t overcooked and retains its natural colour, juices, and flavour.
IQpro:
for preparing dishes that require longer
cooking at lower, constant temperature,
with a gradual warming up period – perfect
for dishes like rice, chili or polenta.
IQboil:
used for dishes that require more water,
like soups and pastas. A preset function
brings the pot to the boil, then maintains
boiling temperature via the IQ sensors.
IQpoach:
allows preparation of food which retains
natural colours, juices and flavours. Constant temperature between 71˚C and 85˚C
is healthy and versatile and prevents overcooking.
IQgrill:
a convenient preset function using very
little or no oil, and allows users to select
how well done their dishes are with three
presets, ensuring food is cooked evenly
and remains juicy.
What young culinary enthusiast
Irinja whipped up on the IQ one
summer afternoon:
•
Grilled riboni with herbs, spinach with
wasabi, mashed potatoes, and sweet
poached pears in red wine. Light, healthy
and tasty tasty.
2a
1 — Mashed potatoes
Boil 6 medium-sized potatoes in salted
water. Peel once they’ve cooked (20 minutes or fork-test) and cooled some. Place
in a large bowl and mash together with 2
tablespoons of sour cream and 2 dl of cold
milk. Add the juice of half an organic lemon
and all of the finely-ground rind. Mix well.
2 — Spinach with wasabi
Steam a big handful of well-washed spinach. While steaming crush one garlic
clove and fry lightly in a little olive oil until
golden. When the spinach is steamed drop
it into the blender, add a good pinch of salt
and fresh black pepper, a splash of olive oil
and a bit of wasabi paste. Blend at medium
speed. Place in a bowl and stir in the garlic.
Like it creamy? Add a spoon of sour cream.
31
2b
3 — Grilled Riboni with herbs
Take a nice-sized (500g) Riboni, cleaned
and scaled, and stuff belly with a sprinkle of
salt and fresh black pepper, a couple of bay
leafs, a sprig of thyme, a large sprig of parsley, and thin half-slices of organic lemon.
Pour some olive oil inside, and drizzle more
over fish. Place in warm (not hot) grilling
pan on hob at medium-high heat and grill
for 7-8 minutes on each side. Serve on bed
of spinach and mashed potatoes.
2c
3a
32
3b
4 — Sweet Poached Pears
in Red Wine
Halve the vanilla pod, scrape out the black
seeds and put in a large saucepan with
the wine, sugar and cinnamon and thyme.
Cut each piece of pod into three long thin
stripes, and to pan, then lower in the pears.
Steam the pears, covered for 20-30 min,
making sure they are covered in the wine.
The cooking time will very much depend
on the ripeness of your pears. They should
be tender all the way through. Take the
pears out of the pan, then boil the liquid
to reduce it by half so that is syrupy. Serve
each pear with the cooled syrupy, a strip
of vanilla, a piece of cinnamon and a small
thyme spring.
4a
4b
33
STY LE COU N CI L
Colour Your Reality
Visual references to make your life richer, more vibrant
Today there’s so much out there competing for our attention, so it’s ever harder to
filter and choose what you really want to include in your life. How to decide what
fits our personal vision, what best reflects how we want to see and be seen? Here
we’ve chosen four Gorenje appliances central to the personal colour schemes of
four different individuals.
princeton orange
SensoCare Washing Machine Colour Edition
He’s busy and mysterious, with a schedule as loaded as a (government) minister’s. You’ll find
that getting hold of this artist and bar owner is even harder than collaring the president.
His mother is Lithuanian, but they moved when he was still a little boy first to Sweden and
then eventually to Paris. She had the idea her son would soon be a celebrated member of
the artistic community. Over the past 23 years he’s evolved from a tag artist to an icon with
a global following. He’s still single and tends to overfill his plate with all life has to offer.
collation: Manca Krnel
34
STY LE COU N CI L
Imperial red
ION Generation Freestanding fridge freezer Colour Edition
They’re a team – a team that creates the world’s best handmade, all-wood stand-up
paddleboards and paddles. She draws, designs and cooks amazing things; he’s a carpenter
and a manager. They say nothing is more magnificent or feels better than wood on the water.
Their boards are made of parota wood, which is a lot like teak with the density of cedar.
They’re both highly eco aware, outdoorsy and big travelers.
35
STY LE COU N CI L
Royal Coffee
Gorenje Retro Edition Freestanding Fridge Freezer
A high-spirited family. Especially when it comes to discussing books. She studied German
literature and art history and comes from a family with a printing house. Early on, though,
she struck out on her own path, pursuing a career in ballet. But then she met her husband
who works in publishing, which brought her back to the métier familiar of her childhood.
Together they’ve successfully built a small publishing empire, good enough for their rather
demanding tastes and good enough to provide a good education for their three kids.
36
STY LE COU N CI L
True Blue
Gorenje Retro Edition Freestanding refrigerator
She has a great sense of humour. Maybe a little too great. She’s a bit cynical. She used to be
a DJ, so her job was to go out and party, interact with people. Now she creates head pieces
(jewelry and accessories for the head). She wants life to be light and funny, though at 37
she knows it isn’t always going to be that way. She’d like things to stay just the way they are;
and the way she is. Which is part of a larger, loving aesthetic. She likes children’s stuff, doing
nothing, watching movies. Her biggest favourites are sewing and drawing. To be honest, she
likes just plain being the most. Maybe grab something good from the fridge here and there.
37
Utilities S tation
From
Sweden
with
Lax
Being Swedish carries with it certainly responsibilities –
like attention to quality design, and the idea that form and
function are equally important. ASKO design is smart and
elegant, simple to use, yet complex enough to meet a wide
range of demands.
ASKO products are built to last, be a part of your home
for a long time, so reflect a minimalist design that is
contemporary yet timeless, so they’re always well at home
in the kitchen, laundry spaces, anywhere.
Being Swedish also carries with it certain traditions –
culinary traditions, like gravlax, classic Swedish meatballs
and haverflan (oatmeal) cookies. From start to finish, cook,
clean and enjoy – with ASKO.
Jeff Bickert, illustrations: Ajda Fortuna
38
Dilled
Gravlax
with
Mustard
Sauce
Ingredients
1 tsp whole white
peppercorns
1 tsp whole black peppercorns
1 tsp coriander seeds
2 tbsp sea salt
2 tsp sugar
1 500g salmon fillet, skin on
2 dl chopped fresh
dill, divided
Makes 4 servings
Start the gravlax at least
two days in advance.
P reparation
For gravlax:
Heat all peppercorns and
coriander seeds in a small
skillet, medium-high heat,
until spices smell and jump.
Crush spices in mortar
with pestle.
Transfer spices to small
bowl. Mix in salt and sugar.
Poke small holes through
skin of salmon with
small sharp knife.
Rub 1/3 of spice mixture
over skin. Sprinkle 1/3
cup chopped dill in
bottom of 20x20x5 cm
glass baking dish.
Place salmon, skin side
down, atop dill. Rub
remaining spice mixture
into top of salmon.
Press 2/3 cup chopped
dill onto salmon.
Cover with plastic wrap,
pressing directly onto fish.
Place plate or another
pan atop plastic. Place
heavy cans on plate.
Refrigerate 2 to 3 days.
For sauce:
Whisk mustard and vinegar
in small bowl to blend.
Gradually whisk in oil. Stir in
chopped dill and salt. Season
with ground black pepper.
(Sauce can be made 3 days
ahead. Cover and chill.)
Scrape spices and dill off
both sides of salmon (some
spice mixture will remain).
Thinly slice salmon diagonally
at 45- degree angle from top
of fillet toward skin using
knife with long thin blade.
Arrange toasts on
platter; top with salmon
slices, sauce, and dill.
39
Sauce
2 tbsp honey mustard
1 tbsp distilled white vinegar
3 tbsp grapeseed
oil or canola oil
2 tbsp chopped fresh dill
1/4 tsp salt
mini pumpernickel
or brioche toasts
fresh dill
Swedish
Meatballs
Total Time 1 hr;
makes about 40 meatballs
Ingredients
3 tbsp unsalted butter
1 dl finely chopped
yellow onion
1 slice white bread,
torn into 4 pieces
1 dl cup whole milk
500 g ground beef
and ground veal
1 large egg
1 1/2 teaspoons kosher salt
3/4 tsp freshly ground
black pepper
1/2 tsp freshly ground nutmeg
P reparation
Melt 1 tbsp butter in large
frying pan, medium heat.
Add onion and cook, stir
occasionally, until softened.
Remove from heat.
Place bread in mixing
bowl, add milk. Let sit until
bread absorbs milk.
Add cooled onion, ground
beef and veal, egg, salt,
pepper, and nutmeg. Mix until
mixture is light and sticky.
Form meat mixture into
2 cm balls, wetting hands
in bowl of water to keep
mixture from sticking.
Place meatballs on
a baking sheet.
Melt remaining 2 tbsp butter
in pan over medium heat.
Add half the meatballs and
fry. Turn occasionally till
browned on all sides and
cooked through, about 8
to 10 minutes. Transfer to
clean serving dish. Repeat
with remaining meatballs.
Sprinkle flour over drippings
in pan and whisk till flour
is no longer raw tasting.
Slowly pour in broth, whisking
to smooth out lumps. Cook
until mixture starts to boil
and thicken. Strain through
fine-mesh strainer into
medium heatproof bowl.
Transfer strained
sauce back to pan.
Reduce heat to low, whisk
in sour cream. Season
with salt and pepper.
Return meatballs to pan till
heated through. Put meatballs
and sauce on serving dish
and sprinkle with parsley.
40
2 tbsp all-purpose flour
4 dl beef broth
1 dl sour cream
3 tbsp finely chopped
Italian parsley
Haverflan
(Oatmeal)
Cookies
Makes about 35 cookies
Ingredients
1.5 dl sugar
1 tsp cinnamon
2 dl oatmeal
2 tbsp flour
1 tsp baking powder
1 egg
P reparation
Melt butter and stir all
ingredients into mediumsized bowl. Mix well.
Grease (butter) cookie
sheet generously, then
dust with flour.
Drop 1 tsp batter onto
sheet, 3 cm apart. Bake at
185 for 68 minutes or till
golden around edges.
Let stand 1 minute, then
remove quickly with spatula.
Let cool on a rack.
Cook only one pan at a
time so they cook evenly.
41
ASKO
Pro Series
Appliances
Wine chiller (RWF2826S):
This spacious wine chiller
features an electronic
icemaker in the middle
section and a convertible
lower freezer below. Our
biggest wine chiller has a
capacity of more than 350l;
put another way you can chill
106 0.75l bottles inside. Cool.
Fridge (RF2826S): This
generous fridge boasts
an electronic icemaker in
the middle section and a
convertible lower freezer at
the bottom. The biggest of
these fridges has a capacity
of 372l net. You get perfect
ice for every occasion, and
the convertible setting allows
you to use the lower section
two ways – as a fridge or as
a freezer. Have it both ways.
Induction hob (HI1994M):
A virtual masterpiece among
induction hobs. This 90cm
induction hob boasts perfect
iris slider control, two bridge
zones and matt finish. Matt
is marvellous because it’s
more scratch- and wearresistant, easier to clean, and
pots and pans don’t move
around when stirring on the
non-slip glass surface.
Hood (CI4176S): A highly
effective island-type hood
– and at 115cm covers a lot
of air. Its special AirLogic
system employs a unique
perforation pattern that
enables even extraction
power across the entire filter
surface. A powerful EBM
motor paired with great
filters and sleek stainless
steel enures all is well on
the island and beyond.
Pyrolytic oven
(OP8676S): Powerful
pyrolytic ovens from the
complete new line of
ASKO ovens. Extensively
appointed inside, large
73l capacity, full touch
control and a three-level
pyro cleaning system that
makes life so much easier.
Dryer (T884 XL HP): The
new tumble dryer, with
a full 10kg capacity, and
energy-efficient heat pump
make it even smarter, more
versatile, more effective.
Washer (W8844 XL) Big
new washing machines for big
washing assignment, this one
with a hefty 11kg capacity.
So everything can get done
at the same time – the whole
family clean in no time at all.
Dishwasher (D5644SS):
Part of ASKO’s Logic Series
this built-in is elegantly
designed, with hidden
controls for a sleek seamless
look. Features like Turbo
Drying and a choice of
cleaning systems dolve
and serve. Make the leap
from the 82cm to the 86
cm (XXL) if there’s more
space and more to wash.
42
COLD S tation
What’s in your fridge?
What you store and how you store it: a telling test
Manca Krnel, photos: Ada Hamza
Krištof
scientist,
passionate skier,
reader and
family man
Katarina
retired teacher,
caring grandmother, perfect
example of selfsustainability
Robert
hairstylist and
salon owner, man
about town
Mina
graphic designer,
artist, culture
motor and fan
Fridges are a lot more revealing then you might think. Not only do they tell us
what we eat, they say plenty more: what’s your relationship status, how’s your
social life, are you trend aware, do you care about organization and routines
(or have these developed into everyday neuroses?) The fridge is also a mirror
of your spending and saving habits, your take on bio, eco and organic; it tells
has something to say about your working (and playing) schedule.
Here, four different people, four different fridges.
Match the fridge with the person it belongs to. And win a trip to your own
fridge, for some lighthearted analysis.
43
COLD S tation
1
Tomato juice, health kick or hangover cure
Coconut water, for drink or wash?
Rose champagne and white champagne, for the next big surprise
Supermarket chocolate cake
Best glass and stainless containers, extra polished effect
44
COLD S tation
2
Natural yogurt
Homemade red currant syrup, stored in juice flasks
Hot dogs
Lunch leftovers in small pots, one pot one dish
Milk from local farmer, boiled and stored
Wheat beer
45
COLD S tation
3
Nail polish, for presentation impact
Expensive face cream presentation, again
San Pelegrino mineral water, Venetian flashback
Arizona iced tea and wasabi paste, nicely-paired
Fresh corn, ripe for grilling
46
COLD S tation
4
Organic eggs
Fruit and veggies from the local market
Cough syrup, ready for the next flu
Best Dijon mustard
Monte desert, loved by kids and adults alike
Open wine
Solution: 1 — Robert, 2 — Katarina, 3 — Mina, 4 — Krištof
47
RETRO
COLLECTION
FROM COLD TO
SIMPLY COOL
Inside the timeless shape there is an
inspiringly practical cooling appliance.
The combination of vintage design
and different shades of cool make
for prefect design item that brings a
welcome accent to a kitchen interior.
objects of desire
Nourishing
Essentials
2
1 — MORE THAN JUST
A PRETTY BLENDER
Blender Soupreme
by Gorenje
Now here’s something a little
different: a blender that not
only blends, but cooks, too.
Naturally it has a handy Pulse
function, great for crushing
ice for cocktails and sorbets.
And it whips up great purées
and juices from your favorite
fruits and veggies. But the
bonus is in the cooking and
warming, a brilliant all-inone approach to creating
tasty soups, sauces and
special foods for the little
ones. Cooker or blender?
What’s in a name – enjoy!
www.gorenje.com
2 — REMEDY AND
THERAPY, BY THE DROP
Herbal Remedy
Compounds by Herbalist
and Alchemist Herbal remedies have
been around since forever,
and come winter we all
1
cold pressed juices made
from raw, organic produce.
They come in a variety of
flavors, carefully picked
combinations of nature’s
offerings full of nutrients,
vitamins, antioxidants, live
enzymes and minerals that
help you cleanse your body
of toxins that we consume
with our food. 100% natural,
100% raw. A smart long-term
strategy for maintaining good
health and boosting energy.
www.juicemeds.co
crawl humbly back to our
medicine cabinets for help.
Herbalist and Alchemist
have been at it for more
than 30 years, specializing
in tinctures, ointments, oils
and teas. New formulas to
keep your mind, body and
soul happy and healthy.
www.herbalistandalchemist.com
3 — RAW & ORGANIC,
PURE & TRUE
Organic Juices
by JuiceMeds+
JuiceMeds+ is a line of
50
4 — LIQUID GOLD
DONE RIGHT
Oil-On Olive Oil
Dispenser by Oaza
Oaza has created a functional,
roll-on dispenser that keeps
your oil from overflowing
and your bread from getting
soggy. It spreads it thin
and evenly with the help
of a ball made of olive tree
branches. Not a drop of
liquid gold will ever go to
waste; and no bruschetta
will ever be the same again.
www.o-a-z-a.com
3
5
4
6
5 — COCO CRAZY
Organic Virgin Coconut
Oil by Naked Coconuts
Most coconut oils are
produced using coconuts that
have been stored for months
after harvest, but Naked
Coconuts takes pride in fresh,
cold-pressed coconuts within
hours of harvest. Oil from
old coconuts don’t taste,
smell or feel as good, and is
often refined, bleached and
deodorized. Not this one: this
raw, organic oil is the healthy
substitute for butter and
7
Karoto. Peel, sharpen and curl
ribbons of carrots, parsnips,
cucumbers and all your
favorite veggies. It’s made
of plastic, with a steel blade
and the end of the sharpener
doubles as a peeler. No
instructions needed, but
salads and platters are going
to look seriously cool.
www.eu.monkeybussines.co.il
cooking oils, and is must for
the conscientious consumer,
as it benefits your hair and
skin, balances cholesterol
levels and helps you maintain
your (good) weight.
www.nakedcoconuts.com
6 — KITCHEN CHORES
GET COOL
Karoto Vegetable
Peeler by Monkey
Business
Relive your school years
and have some fun in the
kitchen with the quirky
7 — ELEGANT DINNERWARE
WITH A TWIST
Biodegradable Paper
Tableware by Wasara
51
Whether you’re lazy and hate
washing dishes, or having a
picnic in the park, this stylish
Japanese tableware is made
entirely from renewable
materials (sugar cane,
bamboo and reed pulps)
and is compostable and
biodegradable. Completely
guilt-free! Suitable for hot
or cold dishes, these plates,
bowls and cups come in
a variety of shapes and
sizes – and return to the soil
from which they came.
www.wasara.us
STY LE COU N CI L
Four
people,
four visions,
four
lifestyles,
four design
lines
We all have our own personal idea of how we want to live
– and what best reflects, expresses that way of life; and the
way we like to see ourselves.
With this well in mind, Gorenje has created/developed four
distinct design lines, complete collections that cater to
people’s individual characters, tastes and routines.
Manca Krnel
52
Karim Rashid
Clean lines
and flying
saucers
He draws comic strips, has a Ph.D in
philosophy, one divorce and no kids.
Through his rather dynamic life he’s
developed a love for curvaceous
lines – one’s you can simply sketch
out with a pencil. He’s 38, still draws
exotic flying saucers, loves a space
where his animation can grow, where
he can develop the most complex
yet easy-to-read characters.
He particularly enjoys his time in
the kitchen, outfitted with Gorenje
designed by Karim Rashid. It has such
an incredible, natural flow and is blessed
with visually invisible technology. His
53
kitchen carries a distinctively clean
look, without bay superficial shapes or
gestures, without any visual noise to
distract his thought. The noise he likes
is the kind of music you never listen to
but simply have in your head. He likes
to listen to it even on the go, owns a
few pairs of the best headphones. And
like many driven individuals who have
a PHD, he runs – every day, for 2 hours.
In the wind, rain, even snow. He has a
big collection of custom-made running
shoes. He likes to watch stand-up
comedy but isn’t a big talker himself.
Classico
Versailles, fairytales and
no-nonsense lipstick
54
She finally has her own country house, the
one she’s wanted all these years. She and
her husband used to live in the banking
district on the 32nd floor. She’s a big fan
of Virginia Woolf, baking and gardening.
Late in her career as an interpreter she
even took a course on French gardening,
at Versailles. She still flies to France at
least once every couple of months, brings
her grandchildren Ladurée macarons.
Her husband still works. She likes the
idea that she dries herbs and plants
tomatoes while he’s working his butt off
daily. But she’s very supportive. She loves
her kitchen that breathes both function
and feeling, blends traditional aesthetics
with a touch of modern – the Gorenje
Classico (Collection) kitchen. It shares
visual elements like knobs, handles and
classic analogue design clock with the
clock she uses to time her daily workouts.
(She also has a rowing machine, but
55
doesn’t use it as often.) After a workout
she always takes a minute to do her hair
and makeup, uses a variety of creams and
serums every day. And theatre lipstick,
because it’s the only one that stays
put. Her grandchildren are her biggest
entertainment. She reads them stories
beautifully – probably something to do
with her skills as a premier interpreter.
Ora ïto
Clean and polished on
the Côte d’Azur
56
He’s a creative at a high-profile
advertising agency. At just 31 his job, his
profession has much affected his way of
living. He tries to spend as much time as
possible driving along the Côte d’Azur,
is taken with the endless glitter and
sparkle of the sea. He dreams, like his
friends, of one day having a Riva yacht.
Instead of wasting time on Facebook
he checks fan sites and Riva monthly
rentals between creative bursts at work.
He follows contemporary art, the Venice
Biennale and Art Basel. He’s into early
Dutch and Flemish painters and buys a
new leather jacket almost every season.
He rides an old classic Peugeot racing
bike and doesn’t eat much, but likes to
keep things polished. So he couldn’t
help being drawn to the clean, shiny
surfaces and contrasting silver handles of
Gorenje’s Ora-ïto fridge. He’s not a big fan
of mix-and-match, so has equipped his
57
kitchen exclusively with appliances from
the Ora-ïto line, to keep things as cool
and ordered as they get. Whenever he
makes pasta or a morning egg for himself
he realizes how little time he wastes,
since cooking on an Ora-ïto induction
hob speed things up – and boasts a host
of great technological features. At home
he eats while listening to the last Sound
Cloud they were sharing at the office,
but also enjoys eating out with friends.
Simplicity
The art of time
and terraces
58
She works at an environmental agency,
but is at the moment expecting her
second child. So she’s more or less
staying at home, a change and challenge
for a high-speed woman of 40. The
whole family lives in a flat on the 5th
and top floor and has access to the
rooftop herb garden and a terrace, a
happy place for the kids to play in the
sun. When time is too short for some air
on the terrace they compensate with a
bike and bike trailer for kids attached
to hers. She says it’s simple. For the
weekends this spirited outdoorsy young
family likes to go hiking, or crosscountry skiing in the winter. They drive
a vintage Volvo Amazon. She makes
delicious superfood bars to take on
the way, then shares them with all the
neighbourhood kids. Everything should
be fast, functional, and eco- friendly,
has to be something that needs no
59
changes or adapting. She appreciates
her line of Gorenje Simplicity appliances
because they well suit and serve her
habits and ambitions – not the other way
around. So she can keep on designing
and arranging her life her way. Her
sense of time management is extremely
precise, an art. Which always leaves
her a few hours in the evening to relax,
unwind, play a game of backgammon
with her husband or watch a movie.
Breakfast 7:00 am
Bircher Muesli
Simple, healthy and tasty
Makes 4-6 servings
500 ml cream
500 ml milk
1 cup raisins
1/2 cup sugar
2 natural yogurts
2 cups oats
Sliced into cubes: 1 apple, 1 banana,
2 apricots, 1 cup fresh strawberries, 1
cup berries
Juice of one lemon
What the
Cook Eats
At home – Dining
on a day off with a
gourmet chef
Preparation
Mix cream, milk, raisins, yogurt and
oatmeal in a pot and let stand in the
freezer overnight.
Add sliced fruits, lemon juice, mix
well and spoon into glasses. Garnish
with fresh raspberries and
The relationship between fine dining and real, everyday
food may seem complex. But relax, all is well. Because
it’s all about the basics, about the beauty and enjoyment
of good, well prepared food. And if there’s someone who
knows how good food looks, feels and tastes, unadorned
and awaiting that knowing touch, it’s a chef. With a whole
eight Michelin stars under his apron-belt, Andrej Kuhar,
Slovenia’s foremost food connoisseur, eats and enjoys
(largely) straightforward meal-treats that need little introduction or hype. He likes – and needs – great-tasting,
simple meals to fuel a long, hard day’s work. We followed
him through a rare day-off, to see how and what (great)
chefs eat – behind the scenes.
Fried eggs
Serves 1
2 fresh eggs (large)
vegetable oil, fleur de sel, coarsely
ground black pepper
Pancake fry pan, coated
The egg standard (Sunny side up)
Pour oil into a cold pan and spread it
evenly with a brush. Break eggs into
the pan on medium heat. Increase
heat and fry until eggs are perfect –
for you. Season with fleur de sel and
ground pepper. Garnish with one
pepper corn on each egg yolk.
Chef Andrej Kuhar prepared and enjoyed (and shared)
three meals, all of them prepared on the same hob he
has at home – a Gorenje Ora Ito Black induction hob. All
three meals (and recipes) are simple and nutritious, with
clean distinct tastes and full of love and respect for the
ingredients.
Manca Krnel, photos: Ada Hamza, Jeff Bickert
60
Lunch 1:10 pm
Vegetables and veal stew
Warm and nutritious
Makes 6 servings
600 g mixed vegetables (50 g carrots,
100 g of parsley root, 30 g celeriac,
100 g leeks (white only), 50 g fresh
red peppers, 100 g green beans, 100
g overhead kohlrabi, 70 g broccoli)
2 onions (cut into fine cubes)
3 tbsp vegetable oil
200 g potatoes (peeled and
cut into large 1 cm cubes
750 g veal (shoulder or neck)
cut into 3 cm cubes
1.5 l light beef broth
2 bay leaves
5 black pepper corns
For dumpling: 200 g flour, 2 eggs,
3 tbsp oil, water, salt, teaspoon
parsley, finely chopped
1 bunch chives
Preparation
Clean the vegetables and
cut into 1 cm cubes.
Heat oil in a saucepan, add chopped veal
and fry well. Add the chopped onion and
fry everything together until onions are
soft and translucent. Add a little salt,
pour in beef broth and add spices.
Cook at a moderate temperature until
the meat becomes almost soft. If
necessary pour in a little of water.
Then add the chopped vegetables
(except leeks) and cook until vegetables
are semi-crisp. Add the sliced leeks and
allow to cook for another 5 minutes.
Cook potatoes, ½ bay leaf and a little
salt separately. (Always enough water
to cover potatoes). Let the potatoes
cook for 10-12 minutes, then set aside.
For dumplings make a medium-thick
dough. Add spoon after spoon to the
stew. Allow to cook for the next 5-8
minutes, then add boiled potatoes.
Add sliced chives and serve
in a soup bowl.
62
Dinner 6:20 pm
Nut bread with marinated Scottish
salmon, apple confit and wasabi cream
Fresh and calming
makes 4 servings:
320 g marinated Scottish salmon
Lettuce leaves
8 slices of toasted walnut bread
For apple confit:
1 apple (Granny Smith), 1 razor tip of
vitamin C (ascorbic acid powder)
½ tsp acacia honey, 4 red radishes,
salt, ½ tsp finely grated horseradish
Preparation
Peel and halve the apples, remove
seeds and hard parts.
Finely grate one half and cut the
other into 5 mm thick cubes.
Mix both parts and add
vitamin C and honey.
Wash the radishes, thinly slice
and cut into fine noodles.
Add a little salt, add the horseradish,
then mix with the prepared apple.
Store the confit in a closed
jar in a cool place.
Wasabi cream
40 g wasabi paste from a tube
or 20 g wasabi powder,
white wine and water
2 tsp whipped cream
Mix wasabi paste and cream until it even.
Or, mix wasabi powder with wine and
water and add cream at the end. Mix well.
Serving
Cut the salmon into 3-4 mm thick
slices. Place lettuce on the toasted nut
bread and place the salmon on top of
the salad. Distribute confit evenly over
the salmon and layer cut radishes over
confit. Sprinkle with wasabi cream.
Serve the rest of the wasabi cream
in separate sauce boats.
Enjoy.
63
Simply
Succulent,
Simply
Sous-Vide
The idea is simple; and the preparation just as simple. Place your
favourite food – meat or veggies – in a vacuum-packed bag, set
the temperature on the appliance, immerse the bag in the water,
set the timer and cook. You can choose to season the food or
not – it’s your choice, and it’s all good. It’s succulent, healthy and
delicious. What could be simpler?
Jeff Bickert, photos: Eye Photo Agency
Sous-Vide is all the rage, and for
good reason. It’s been steadily gaining in popularity for years now – and
is used in many high-end gourmet
restaurants, by chefs such as English
celebrity chef Heston Blumenthal
and the French father of nouvelle
cuisine Paul Bocuse and many, many
others.
Sous-vide (French for “under vacuum”) is a method of cooking food
sealed in airtight plastic bags in a
water bath – or in a temperaturecontrolled steam environment –
for longer than normal cooking
times. Food is cooked at a closely
regulated temperature much lower
than normally used for cooking –
typically around 55 °C to 60 °C for
meats and higher for vegetables.
The sous-vide technique cooks the
food evenly and retains both moisture and nutrients.
moisture whatsoever. (For a crispy
crust steak just give it a very quick
fry or broil once done it’s ready.) In
contrast, the sous-vide technique
allows vegetables to be thoroughly
cooked while maintaining a firm (not
soft and soggy) texture.
Now everyone can prepare
gourmet meals at home with this
great new Gorenje Sous-Vide tabletop cooker – sealed with a kiss.
Science and Convenience
Even better, it’s almost impossible
to overcook the ingredients, as food
stops cooking once it reaches the
(very low) temperature of the cooking environment (water, at 55 °C).
And this way you can prepare food
in advance and store it for weeks in
its own bag in the fridge.
Far lower cooking temperatures means cell walls in the food
do not burst, so proteins remain intact and the meat doesn’t lose any
64
Gorenje Sousvide Cooker SVI6B
The Gorenje Sousvide Cooker has a
capacity of a full 6 l, with temperature settings from 40˚ to 90˚ C. The
programmable menu for longer slow
cooking has settings for low, high
and auto-heat, so food gets the careful treatment it deserves. Similarly,
electronic temperature control and
timer ensures even, thorough cooking. It’s (very) easy to use, and it’s
dishwashersafe, too.
65
Surf and Turf
Simply Delicious Steak
and Shrimp
P reparation
Shell the shrimps (Royal
Red if you can find them;
but any large fresh shrimp
will do) without removing
the heads and vacuum-pack
them without seasoning.
Place the bag in the Gorenje
SousVide and leave to cook
at 47C˚ for 20 minutes.
Remove the shrimps from
the bag, marinate them in
finely-chopped garlic and
parsley, olive oil, salt and
pepper. Fry the marinated
shrimps at medium-high
heat for 60 seconds.
Steak
Remove any fat from the
steak and cut it into large
200g pieces. Vacuumpack each piece of meat
individually and place
inside Gorenje SousVide
at 55C˚ for 20 minutes.
Remove the steaks from
the pouch and quickly sear
in a hot frying pan on each
side for 30-60 seconds to
caramelise and add flavour.
66
Ingredients
Sirloin steak 1kg
Large fresh shrimps 500g
Olive oil 100ml
Butter 50g
Garlic 5g
Fresh parsley 5g
Baked red pepper 50g
Sea salt 5g
Freshly ground pepper
Mashed potatoes
Tomato salsa
Potatoes 300g
Butter 70g
Cream 35g
Salt 5g
Pepper 2g
Tomatoes 200g
Purple onion 50g
Fresh parsley 3g
Olive oil 50g
Olives 50gSalt 3g
Pepper to taste
Boil and mash potatoes, then add melted
butter, cream and seasonings. Beat into a
fine creamy texture using a heavy whisk.
Chop tomatoes and onions into small
pieces. Add finely chopped parsley,
salt, pepper and olives. Add some olive
oil and a few drops of lemon juice.
Serving
Serve the steak on a bed of creamed mashed
potatoes and baked red pepper.
Serve the shrimp on a bed of tomato salsa.
Drizzle some olive oil over the dish and
decorate with fresh herbs.
67
P ROF I LE
Food for Thought
Urška Pavčnik, M.Sc. in food technology and nutrition
specialist on cooking technologies, food facts
and myths, the temptations of chocolate, and her
development work at Gorenje.
Jerica Živa Puterle, photo: Manca Juvan
68
solution, a new appliance for instance, they want to know
more about both it and the larger picture.
Let’s start with a bit of an introduction. Tell us a little bit
about yourself and how you came to be a part of Gorenje?
I come from a small town in Zasavje, and studied at the
Biotechnical Faculty in Ljubljana, focusing on food technologies. Initially I wasn’t particularly interested in food
or cuisine, but the study curriculum was so varied and
engaging that I fell in love with food all over again. By the
time I finished studying I was dreaming of writing a book
about healthy food for pregnant women. So I did, and it
came together beautifully. After the success of ‘Healthy
Preggy’, we (together with my partner) started a blog
(www.oopsi.si) where we share nutritional advice and
healthy recipes. I was working as a school teacher when
I applied for a food technologist posting here – and here
I am! It’s a lot of hard work, but I like it, a lot – it’s very
engaging and always full of new challenges.
You write about healthy diets. There are so many trends
when it comes to food. Which ones should we believe?
I like to think of it in terms of simple is better. A little bit
of everything in moderation. We hear a lot about ‘superfoods’, but there’s a lot of misleading information out
there. Most people don’t know that broccoli contains far
more nutrients than the now-so-trendy goji berries. But
they buy them anyway – and for the price of a whole lot
of broccoli! Also, most instant diets never work. I’m happy
to see people going back to basics: physical activity, fresh
healthy food, smarter lifestyles.
What are you infatuated with? What do you absolutely
have to have in the kitchen?
Well, a little bit of everything, really. I like spelt and spelt
flour. It really handles well, also for baking. And wholegrain everything. I was a bit afraid of gestational diabetes, the one commonly associated with pregnancy, so I
tried to cut out as much refined sugar and flour as I could.
But I find it hard to say no to chocolate.
What have you been working on lately?
For the past year I’ve been working on the new Built-In
Ovens project, that we’ve now successfully completed.
It’s a new generation of ovens – microwaves, combined
microwaves, combined steam ovens and more. I devised
various recipes that were then tested using
a variety of automatic programs at different
temperatures, levels and similar. We were
working to optimize cooking times for different cooking styles and ingredients. I’m
also working with the intelligent IQcook
system.
When I first came to Gorenje, I was excited
by sous-vide, how we might apply the technique to the steam program of the IQcook
induction hob. Sous-vide is a technique
employing vacuum-packed bags in hot
water to cook the food, which preserves almost all of the food’s nutrients. (Don’t even
get me started on the tastes and textures!)
Which kitchen tool can you absolutely
not live without?
I have a regular induction hob and oven at
home, but I’d also like to have an IQcook.
Especially now that it has so many different
programs: poaching, steaming, simmering, sous-vide. I absolutely love the steam
program, everything is done so quickly,
and the tastes and textures are amazing.
Veggies like carrots or broccoli are bursting with colour, and entirely different than
regular boiling. Also the simmering program, ideal for soups, stews or goulashes.
The trick is heating the dish thoroughly,
then dropping the temperature just below
the boiling point to a slow simmer.
And the difference with beef stock is
amazing – by simmering it comes out
completely clear, and the taste is incredible. And poaching, where you cook food
between 84-87° C, perfect for meat or
vegetables with some nice sauce or bouillon. Because
cooking temperatures are lower, the food retains a lot
more aroma, and meats are so very tender. The proteins
are denatured slower, and fibers are softened which
again, makes for marvellous textures.
Most people
don’t know
that broccoli
contains
far more
nutrients than
the now-sotrendy goji
berries.
Why is sous-vide so popular? It really is
catching on like wildfire.
Sous-vide is very well suited to meat, vegetables, even fruit. The idea is to cook food
slower, over a longer time, at a steady, usually lower temperature. Gorenje has a tabletop machine now, but I loved using the IQcook as well.
You wouldn’t believe how a simple dish like scrambled
eggs can come out so differently. With no added oil or
fats, just steaming, slowly – amazing.
So you’re actually experimenting with food, exploring
how we might better understand how to use technology
to make the most of basic ingredients?
Yes. And thanks to the Biotechnical University we also
have analyses to back it up. We have comparative tests
indicate nutrient, mineral, vitamin, fat, carbohydrate and
protein levels according to various preparation processes.
Like the classic roasting of meat next to a slow steaming preparation. We gathered a lot of useful information
along the way.
To wrap up then, what’s next?
I’m going to write another book – this time about solid
food for babies. I think my blog will keep me busy and
continue to grow. Here at Gorenje I’m dreaming of expanding our nutrition department and assembling a bigger, better food lab. There’s so much more to do! The
built-in ovens project was one of those exciting, evolving projects that could be further developed. Microwave
ovens for instance – people are prejudiced towards them,
but they have so much potential. I’ve had a part in the
development of the new ION Generation of refrigerators,
which have an integrated LED that stimulates the ripening
of fruit and vegetables. UV light has important effects,
and analysis indicates higher levels of vitamin C, chlorophyll, beta-carotene and more. This makes me want to do
more of this type of research – a whole lot more.
Does this kind of information get out to the consumer,
the end-user? Is the average consumer even interested?
Our marketing department is largely responsible for getting it out into the media. But interest in eating healthy is
definitely growing all the time, and people are genuinely
interested in what they eat. So when they go looking for a
69
ENTER
THE FLOW
OF LIFE
In a successful collaboration with GORENJE, Karim Rashid created
In a successful collaboration with GORENJE, Karim Rashid created
a family of emotively superior objects. On the outside, they are
a family of emotively superior objects. On the outside, they are
defined by a restrained but strong character, and pure lines. On the
defined by a restrained but strong character, and pure lines. On the
inside, these are powerful tools, blessed with invisible technology.
inside, these are powerful tools, blessed with invisible technology.
They tell the story about the flows within – the flow of energy, the
They tell the story about the flows within – the flow of energy, the
flow of tastes, and the flow of air. The Flow of Life.
flow of tastes, and the flow of air. The Flow of Life.
www.gorenje.com
www.gorenje.com
TECH & T E CH
Cultured Classic
What you need to know about yoghurt, what and how it’s made;
and how fermented bacteria could be such a good thing – made
all the easier in the new generation of Gorenje built-in ovens.
Jeff Bickert
goats’ milk, pasteurised, fullfat, semi- or skimmed – into
magic.
Let the readymade yoghurt come to room temperature, and pour the milk into a saucepan. Heat the milk
to 85°C (do not boil), stirring occasionally, then leave it
to cool to about 46°C (this process results in thicker yoghurt, as well as killing some unwanted bacteria). Then
whisk or stir in the live yoghurt – about 3 tbsp for every
500ml of milk.
Before the mixture cools, pour it into a warmed thermos and cover or keep in a warm place, then leave it for
eight hours (overnight) – longer for thicker, stronger
tasting yoghurt. For a more convenient and controlled
preparation, homemade yoghurt can be prepared at a
temperature of 40°C in about 3 hours in the new generation of Gorenje built-in ovens on the “yoghurt” setting –
together with a little help from some Gorenje accessories.
Once set (it must set), pour the ready yoghurt into
clean jars and store in the fridge, for up to two weeks;
you can even freeze it to enjoy whenever you like. Eat well
and live long.
The Bulgarians and many nomadic tribes of Eastern Europe and Western Asia have cultivated and consumed yogurt for thousands of years, perhaps as far back as 3000
BC. Bulgarian yogurt, like all yoghurt, is produced through
the bacterial fermentation of milk, using a live culture (for
Bulgarian and others Lactobacillus bulgaricus and Streptococcus thermopiles). Fermentation ends when the yogurt has cooled. The milk is coagulated (thickened) by an
increase in acidity from the lactic acid produced by the
bacteria.
The longer the yogurt is allowed to stay warm, the more
pronounced the sour flavour. Yoghurt is a good source of
probiotics believed to aid in digestion; and like milk is a
good source of calcium and protein, and may help reduce
the risk of high blood pressure and osteoporosis.
All you need to make yoghurt is a pot, a thermometer,
something to keep it warm, and some jars. And you need
some “starter culture”, bacteria that will convert plain milk
into tangy, creamy deliciousness. The easiest way is to use
some live, plain, preferably organic yoghurt. It will contain
enough bacteria to transform a litre of milk – cows’ or
71
personal b est
A simple guide to serious stamina, energy, stress
management and beauty – from the inside out.
Maca
Schisandra
The mystery of
superfoods
Chia seeds
Carob
Manca Krnel, photo: Jeff Bickert
Maca: Strength and Balance
Origins: Maca is a finicky root native to the
Peruvian Andes
Benefits: An adaptogenic root, Maca reduces anxiety and improves our ability to
adapt in stressful situations. Also helps
balance hormones. Organic Maca powder
brings a powerful dose of calcium, iron,
magnesium, selenium and seven essential
amino acids to your diet. Superior endurance, strength and hormonal balance.
Use: Maca is sweet enough to blend into
milkshakes, hot chocolate and oatmeal
and other hot morning cereals.
MSM: The beauty mineral
Origins: MSM is a nutritional form of sulphur, an essential component in the formation of collagen, elastin, cartilage and
keratin.
Benefits: Adequate levels of sulphur
help promote a radiant complexion and
mineralised hair. Also builds and repairs
connective tissue, maintains healthy joints
and speeds athletic recovery. And proven
anti-inflammatory effects.
Use: Dissolve in warm water and add to
any beverage to disguise the taste. You
can also use MSM in your bathwater, for
smoother skin; also elps eliminate minor
rashes, infections and skin conditions.
Schisandra: Calm the heart,
quiet the spirit
Origin: The Schisandra berry is picked
from an upward-creeping vine, also called
the Magnolia Vine. The plant is native
to Northern China, Russia, and parts of
Korea.
Benefit: Adaptogenic properties (has a
normalizing effect on the body). Positive
effect on the sympathetic and parasympathetic nervous system, providing relief
from chronic fatigue, stress, and physical
and mental exhaustion.
Use: Hints of sour, bitter, salty, warm, and
72
sweet flavors. Makes a wonderful healing
tonic mixed with hot water or juice. Also a
great addition to smoothies, granola, oatmeal, energy bars, and yogurt.
Guarana: Big energy, fully alert
Origins: A berry that grows in the Amazon River drainage basin in northern
parts of Brazil.
Benefits: Contains large amounts of
guaranine, similar to caffeine in biochemical structure and effect, but absorbs in the bloodstream more slowly,
for longer lasting better balanced effects. Stimulates the nervous system,
speeds the heart, stimulates blood
flow and acts as a diuretic.
Use: Guarana in Chocolate Bliss tastes
a little bit like a mocha and gives just
the right amount of focus to the morning. Make a thicker smoothie by adding
fresh or frozen fruit and/or activated
nuts.
personal b est
Guarana
MSM
8 wonders
that you’ve always
wondered about
Barley grass
Chia seeds: Small yet mighty
Origin: A member of the mint family, from
Mexico and South America. Chia’s appeal is
in the nutritional punch of its tiny seeds.
Benefits: More omega-3 fatty acids than
salmon, a wealth of antioxidants and minerals, a complete source of protein and more
fibre than flax seed– a “dieter’s dream”.
Use: Eaten dry, tastes like a poppy seed.
It’s dense, small and crunchy. Soaked
seeds absorb liquid and become plump,
sweet and soft like tapioca pearls, and can
be used in much the same way.
Carob: Better than chocolate
Origin: The carob tree is a slow-growing
evergreen originating in the eastern Mediterranean. The fruit is a pod that contains
a sweet, edible pulp. After drying, the
pulp is roasted and ground into a powder.
Benefit: Contains as much Vitamin B1 as
asparagus; as much niacin as lima beans
or lentils, and more Vitamin A than egg-
Goji berries
plant or beets. Compared to chocolate,
carob is richer in calcium, has one-third
less calories, 17 times less fat and contains no caffeine.
Use: Carob powder can be used whenever a recipe calls for chocolate or
cocoa. Carob’s unique sweet flavor also
lends itself well to shakes, malts, bars
and breads.
Barley grass: Greener, better
Origin: Barley grass is the seedling of the
barley plant.
Benefits: Rich in vitamins A, C, B1, B2,
folic acid, and B12; also calcium, iron,
potassium, and chlorophyll. Provides all
nine essential amino acids (those your
body can’t produce). A powerful antioxidant believed to help the body kill cancer
cells and overcome ailments like acne
and ulcers.
Use: Barley grass powder is a staple of
73
green smoothies. Whiz it up in a blender
with some vegetables and seasoning,
or try blending it with fruit, yoghurt and
honey.
Goji berries: Go forth, live long
Origins: Also called the wolfberry, a
bright orange-red berry that comes from
a shrub native to China.
Benefits: Possible benefits for mental
wellbeing and calmness, athletic performance,, quality of sleep, and feelings of
good health. Natural anti-inflammatory,
anti-bacterial and anti-fungal compounds. Powerful antioxidant properties
and polysaccharides help boost the immune system.
Use: Make a great snack eaten as is,
added to trail mix, muesli or oatmeal;
can also be soaked for a couple of hours,
making a delicious drink or added to
smoothies.
w hy can ’ t m en ?
Man vs. Mania
Why can’t men stop (over-)obsessing and overplanning every minuscule detail of their latest
newfound lifestyle interest?
There's also a handbook on different beard styles
he reads rigorously every time he obsessively trims
his facial hair.
74
He’s cute and spontaneous, and usually has many little lovable quirks and obsessions; which over time become extremely annoying. We all know him; or someone like him.
Which leads me to my, now very pressing, question: Why
is it that guys, when they get really interested in something, become so obsessed with it that they to have to
learn everything about it, and are able to talk for hours
about it, and in minute detail? An easy night out turns into
a brutal competition over who knows more about, say,
wheel rims. Which usually winds up in a round of feverish
Googling and know-it-all high fives. Dear god; why?
But don’t even get me started on sports equipment! Remember when he finally gave in and started running? Not
before the ‘wet test’ of course. Don’t know what a wet
test is? Neither did I, until I got a full lecture by Mr. enthusiastic new runner. Now I know everything about flat
and high arches, pronators, good soles, the benefits of
cross country, even newer materials that breathe, that
new app that measures your heartbeat and all, the newest designer water bottles – but oh, when will Stella McCartney start designing stuff for men, honey? And that’s
just the jogging.
Ever see a guy looking for stereo equipment that will do
his perfectly archived record collection justice? It starts
with laborious research, test comparisons, scouring audiophile forums that only exist in the virtual world. Then
he has to choose the best-looking design
and the best of every single component
there is, from cables to headphones. He
can spend days re-thinking whether his
choice of turntable needle really was the
best for the price; or should he order the
handmade one from that little specialty
shop in Kyoto that user ryuichisakamoto82
from audioholics.com recommended?
Once the gear finally arrives you’re suddenly reorganizing and redecorating the
entire house for the optimal configuration
for the best sound experience ever.
Do you also always pretend you don’t know the guy who
just popped out the door in that neon green, condomlike biking suit with matching helmet – in which he looks
like a sic-fi cartoon character? He’s just going for a little
ride to town and back with his racing
bike, and it looks like rain (his fixed-gear
bike doesn’t have a mud guard, because
it would make the frame too heavy). I’ve
also learned about all the many types of
skis, about racket grips, and the (very)
different outfits for squash and tennis.
Now the kitchen has become the new
playground – for this new expert on
vegan culinary art. No more worshipping at the altar of bacon. Because when
he decides to get rid of his beer belly
(it was artisanal beer, of course; and I
have some 28 books and a home brewing kit somewhere in the garage), it’s
done with all the passion and focus of a
woman before a designer sale. First, the
education (buy all books on raw vegan
diets), then the preparation (five new
kitchen appliances), then the health obsession (‘hey, we should start our own
garden’). And he’s chewing happily on
carrots sticks with freshly made hummus
while blending dates and cashews for his
gluten-free, raw birthday cake. Soon the
macrobiotic craze see its fifteen minutes. He’s making his own soba (likenew noodle-making machine, anyone?),
sipping on bancha while the kombuchu
soaks, going on about how his ying-ness
and yang-ness are finally in balance. By
the time his beer belly is gone, summer
barbecues have arrived; and a lengthy
article on relaxation and a return to food
basics steers a new course; and bacon is back with a
vengeance.
His nutritionist
taught him
everything
about goji and
acai berries,
pure coconut
water and the
wonders of
vitamin E.
Then there’s the men’s magazines, and
the importance of grooming. I was raised
to believe that we women have the sole
right to occupy bathrooms for ridiculous
amounts of time. But suddenly the cabinet
is crammed with potions, creams and balms
and – wait, what is that I see? A mustache
grooming kit? Hair pomade?! Since when
did pomades make some big comeback?
And could we please see this (long-running) beard trend die once and for all?
There’s also a handbook on different beard
styles tucked in the back, which you know
he reads rigorously every time he obsessively trims his facial hair. His morning routine is slowly but surely usurping your right
to your morning shower – because he’s now
priming, moisturizing, gently massaging his
skin. Then a zealous brushing, polishing and
flossing of teeth. Then trimming, shaving or
mustache styling. Then the hair. Followed
by my angry demand for another, separate bathroom.
Why is it that when your man takes an interest in something, he goes OCD (obsessive-compulsive disorder for
you lucky few who’ve managed to live outside things
OCD) and just has to perfect every step of it? Buy every
accessory available? Replace every gadget with the newest model, even though the old one is just fine? Soak up
as much information as possible? If you’re like me, you
never read the instruction manual. But guess who treats
it as the best international bestseller? And guys, do you
have any idea how women buy cars? According to colour.
Saves lots of time. But come to think of it, I heard about a
guy who bought a car because he liked the sound of the
engine. So, I’m skipping the car debate, since I absolutely
agree that this is definitely your area of expertise.
Which fountain pen is the absolute best? Why not build
a home aquarium. Quitting smoking is great but no,
electronic cigarettes are never going to be cool. Perhaps I really shouldn’t complain. He is, in the end, taking
care of himself, and a healthy interest in self-improvement never hurt anyone, right? But why does he have to
turn everything into a mini-mania? Why does it always
have to be about the next new thing? Why can’t we just
sit still for a second and enjoy this… oh look, a shoe sale!
I absolutely have to have those in black! Maybe in patent leather? I’ll have to make more space in the closet
– maybe if he threw out his comprehensive collection of
rare comics?
75
personal b est
Food, Fashion (and)
Esoterica
We all want to believe in impossible things –
in our quest for the impossible
Manca Krnel, selfie: Alenka Košir
76
brings you to a more alkaline state, which is better for
your overall well-being and helps prevent illness and disease. Three times a day I drink vegetable juice, green of
course, and I’m slowly becoming accustomed to cod liver
oil, which is good for your brain and your bones, helps
regulate the immune system, lowers blood pressure and
strengthens your joints – all of which is great if you practice as many physical activities as I do.
I’m not a big fan of sushi. I don’t even like dark chocolate,
considered far fancier than all the milky ones. Don’t get
me wrong, like everyone else I can the sensation of raw,
salty fish or silky chocolate on my tongue. But the fact
that food is fashion scares me.
The 1980s was a time marked by a profusion of jelly.
Initially jelly wasn’t a dish on its own, but was only used
for conservation purposes. (The first known jelly recipe
dates back to 1395 and a famous collection of French recipes known as Le Viandier.)
Slowly jelly made its way into the patisseries, but that
wasn’t until the late 20th century – and then with a vengeance. Food in the 80s had to be fun and colourful, you
could mix-and-match almost anything, often producing
quite diabolical creations. You could also freeze it or leave
it uneaten overnight and it would still maintain its perfect
shape and freshness. The taste wasn’t the point – the best
jellies were meant to be tasteless anyway. It was all about
the presentation. It was about fashion.
Five Diets – The Wild and
the Wonderful
It’s pretty easy to crete a new diet trend,
especially when the ones that already have
countless believers can be so bizarre. Like
the popular one that has you eating nothing but protein for weeks, or the one that
has you flushing your system with a litre
of salt water in the morning. And let’s not
forget the one that promotes living on sunlight and air alone. So here are five diets
that almost sound compelling – a selection
by dietician Deborah Smith.
The blinding by blending diet
Our hectic lifestyles mean we’re often devouring our food. But your body invests
more energy digesting your meal than
burning the fat. The blender diet is very
simple, everything you eat needs to puréed, making it easier to digest and letting
your body concentrate on filtering toxins
What are we doing?
These days I find five types of milk in our office fridge, and
each of my colleagues has at least one food intolerance
or something they simply cannot eat. It seems everyone
has a plan, a nutrition plan: to lose weight to be healthy,
to prove something to themselves, to save themselves (or
their superego). We are all so different and yet the same.
Individualization means trying to make some sense of
things for ourselves; and revolting against commercialised
stories that tend to banalise and obscure the point.
and undesirables. Blind your metabolism
and sip your salad through a straw, slurp
your pizza soup, and follow it up with a dessert of puréed apple pie.
The hurry up diet
Although we’ve long been told to eat slow,
recent findings suggest hurrying a little is
not such a bad thing at all. Eating your meal
inside two minutes accelerates metabolism
and eliminates fatigue, keeping you tip top
mentally and physically.
The midnight diet
Come midnight your body doesn’t technically know whether it’s today or tomorrow.
The body is trying to sort out all the nutrition it has ingested throughout the day,
resting in a so-called nirvana-like state.
The body is so content that any nourishment you take in isn’t even noticed – including the fat. So dig in and enjoy your
midnight burger.
The hold your breath diet
If you find yourself breathing irregularly during meals it might be that your
body can’t absorb all the nourishment
it craves. So specialists suggest holding
your breath when swallowing so that the
body focuses only on the intake of food
at that magic moment. (Don’t forget to
breath between bites!)
The 502GR diet
This diet is based on the rule that food consumed must weigh exactly 502 grams. Consuming more means food is automatically
transferred to fat cells because the body
thinks a rough fasting time lies ahead. Consuming less puts your body into a starving
state. Weights can be varied after consulting a grams-driven diet specialist depending on how much you want to lose or gain.
The same is happening in the field of food and wellbeing. “My food” covers a vast area of hot new things
and micro-trends, most short of breath and that will never
manage to transcend their momentary trend-status and
become mainstream. Nonetheless they are, taken together, also a phenomenon, and can be a lot of fun; and if
we look a little closer they work as a great mirror of wider
developments in modern-day life. And because some of
these practices are (still) closely connected with mass
culture they’re also becoming a part of a larger pattern
of general food consumption. Veganism, Fruitarianism,
Urban Gardening, the Paleo Diet, the Raw Food Diet, the
No Carbs Diet and Superfoods represent only the most
widely accepted of them.
I’m a fashion-conscious person, absolutely. I would describe myself (how predictable) as a an ambitious person:
ultimately I want to win, I want to be the best, no matter
what the battle. I challenge my body regularly. I do ballet and Bikram Yoga. Last week I got myself a new yoga
mat designed for superior wear and longevity. I also got
a bamboo towel.
When I eat I pay close attention to what I consume. I
haven’t eaten carbohydrates after 5:00pm for three years,
and I do my best to stick to a Cron diet – which means I
shouldn’t consume any simple sugars, processed flours
or fatty meats. (The Paleolithic diet, which doesn’t allow
grains, sugar, dairy or soy seemed a bit much.) Every
morning I drink a glass of hot water with lemon and some
apple cider vinegar. This raises your body’s PH-levels and
77
SENSOCARE
ultimate care
for your
laundry
Fully customized washing best suited to your needs.
Choose between four different modes: NormalCARE,
EcoCARE, TimeCARE, and AllergyCARE.
All optimized to allow an excellent washing result
and perfect laundry care.
www.gorenje.com
IN T H E W A S H
My
Gorenje
Washer
Moments
Even the most fixed routines need some fixing
(with a little help from Gorenje)
Every lifestyle brings with it its own stains. For some we
blame the kids, pets, our own clumsiness, love, neglect and
more. If there’s nothing or no one else to blame we pin it
on pollution. What and how we need to wash varies; and
is as varied as laundry treatments are different. Here we
find four 4 households, all with very different ways of living.
All have their own personal laundry concerns. The solution
starts with finding the right key feature for your washing –
and lifestyle – needs.
Manca Krnel, photos: Ada Hamza
80
Dog owner
AllergyCare. Provides almost 50% more rinsing. Who’s allergic,
him or her? Dogs never liked detergent much, babies neither.
The AllergyCare program is intended for a thorough washing of
clothing fibres, with additional rinsing. This removes allergens that
create an unpleasant feel on sensitive skin. Who’s more sensitive,
him or her? In the end there isn’t a trace of detergent, nor any
other potential allergens on your clothes – including dog hair.
81
Party girl
Steam is a tried and true yet gentle
sanitizer. By effectively rehydrating and
breaking the bonds of dirt and grime
it’s a powerful spot and wrinkle remover
and deodorizer – without washing.
Though it sounds a little illogical for a dryer
to apply more moisture to clothes it’s actually
very useful in reducing wrinkles and eliminating
odors. Comes in handy when dress occasions
follow each other one after another.
82
Rugby player
He trains 5 days a week and comes home
all muddy. (But he still looks gorgeous,
and even smells pretty good too.) Sports
clothing is usually made of synthetic
materials which require special care. They
need to be treated softly and thoroughly,
with gentle tumbling and high water
levels. The program washes at 30 to 40˚C,
with spin speed from 800 to 1000 rpm.
83
Big family
More hands means more help,
right? Not exactly, when you
try and prepare the laundry
with four kids. The best is to
chuck it all in at once. And
give it a nice wash. Typically
a larger drum will be more
efficient per kg of washing,
requiring less water, power
and time to wash the same
amount of clothes as a
machine with a smaller drum.
84
TECH & T E CH
The Revolution
Revolutionised
What makes a washer work; and what
makes a Gorenje washer work better.
Jeff Bickert
The front-loading or horizontal-axis
clothes washer is the dominant design in Europe and much of the rest
of the world. Agitation is produced
by the back-and-forth rotation of
the drum cylinder and by gravity.
Clothes are lifted by paddles on the
inside wall of the drum and then
dropped, which flexes the weave of
the fabric, forcing water and detergent through the clothes. As a result,
clothing is not always submerged
in water, and only enough water is
needed to moisten the fabric, saving
water and soap.
[Gorenje SensoCare generation
washers feature a stainless steel
drum; and the Spadrum feature employs perforations just 3 mm in diameter, which treat laundry gently.
The size, shape and the pattern of
perforations optimise water and energy consumption to provide effective washing, spinning and rinsing.]
Washers control water usage
through the surface tension of water,
and the capillary wicking action this
creates in the fabric weave. Motionless clothes take time to absorb
water, so the washing process usually begins by tumbling the clothing
under a stream of water filling the
drum.
[The redesigned wave-like drum
ribs in Gorenje’s Spadrum improve
laundry distribution and gently massage clothing fibres while the surface perforations spray additional
water, which helps in the soaking
process.]
Most (European) washers have internal electrical heating elements to
heat the wash water. Washers generally perform several rinses after the
main wash to remove the detergent,
with today’s washers using less water
due to environmental concerns.
[Gorenje’s Total Weight Control
scheme delivers optimal wash results regardless of the load, adjusting all parameters to the amount of
laundry inside the drum, resulting in
lower energy and water consumption, shorter washing times, silent
85
operation and longer appliance life.]
Higher efficiency washers use
20% to 60% less detergent, water
and energy. Typically they take
somewhat longer to wash a load, but
are often computer controlled with
additional sensors to adapt the wash
cycle to the needs of each load.
Over time washers have become
increasingly automated, first with
complex electromechanical controllers, then with fully electronic controllers, which start and stop many
processes – pumps and valves to fill
and empty the drum, heating, and
rotation at various agitation speeds,
in various combinations for different
fabrics.
[Gorenje’s Sensor IQ ensures
safe and closely controlled machine
operation. SensorIQ is a system of
eight intelligent sensors which control the entire washing process to
deliver fully-optimised washing performance. And coordinated sensor
operation allows for user personalised washing.]
hom e j o urnal
En vogue
The art of house chores
Good advice is like a good anti-wrinkle cream. Both minimize furrowed brows and other
anxious, what-do-I-do-now lines on the face. To protect you from fading to grey we’ve collected a variety of good, useful tips. Unfortunately they’re kind of like good jokes: you never
remember them when you need them. But now you know where to find them.
3. How to store apples,
plums, peaches and pears?
Leave them alone
1. How to make sure
your home never smells
of old socks:
Jump in silver nano particles
2. How to overwhelm your
summer guests with trendy
floras?
Serve geraniums
Shoes mean sweat, sweat means
odour and odour makes your nose
wrinkle. It’s been this way since the
invention of the shoe, but now we
can eliminate this kind of smelly
household problem. More companies have been producing the next
generation of socks – the odourfree nano socks – a good example
of intelligent design. The socks are
impregnated with large silver nano
particles that prevent the growth of
bacteria and fungus.
Want to really make an impact? Impress guests with pastel-coloured
scented geraniums. The flower is
a new addition in the multi-starred
kitchens. Chefs experiment, blanch,
glaze and decorate with this finely
scented up-and-coming blossom.
There are an endless amount of varieties that taste of – and smell of –
ginger, chocolate/mint, scented oak,
rose, lemon, lime, musk and coconut.
Create, for example, braised rhubarb
with geranium, whipped cream, and
spruce needles. Or use geraniums as
an edible garnish. Whether you garnish or blend, you are very, very en
vogue.
4. How to give your
sauce a lift
Freeze the leftovers
5. A typical day for
a typical dish cloth
Dirty
6. The easy way to clean
your kitchen drawers:
Use your nylon stockings
If you have a little red wine left in the
bottle, put it in ice cube bags and
freeze it instead of throwing it away.
Whipped cream can also be frozen
in your ice cube tray. Then it’s always
easy to give your sauce a lift – for
both small and larger get-togethers.
A dishcloth is a bacterial paradise.
So change your dish towel often, a
least once a day. And only use your
dishcloth to wash and wipe tables,
stovetops and other kitchen surfaces.
The juice of meats and leftovers
spilled on the kitchen counter should
be wiped up with a paper towel. You
can reuse your cloths, if you wash
them at a minimum of 60 ° C.
You might be asking yourself what
nylon stockings have to do with
cleaning? The answer is surprisingly simple. If you want to clean
the drawers without removing the
silverware or whatever else you
might have lying in them, place a
nylon stocking over the hose of your
vacuum cleaner and let the vacuum
do the rest. The nylon stocking ensures that only dust gets sucked up.
The same procedure also works for
cleaning toy shelves and the like.
Manca Krnel, photo: Jeff Bickert
86
Not all fruits are sociable. Apples,
plums, peaches and pears emit ethylene gas that kickstarts the ripening
process of all other fruit. Bananas
and cucumbers are especially susceptible to ethylene. So, if you want
a firm banana in your banana split,
keep it away from the other fruit.
hom e j o urnal
7. How to avoid crying
while cutting onions?
Sprinkle with salt
Ah, to be a fly on the wall when people cut onions. Here’s a tip that
actually works: it helps to sprinkle salt on the onion while your
cutting. The scientific explanation is that onion emits sulphurous
vapours when it’s cut. Salt likes being dissolved and the ions are
bound with the sulphur. Chefs don’t cry just because they’ve become accustomed to the vapours. So grab a cutting board and
cook your own meals. The more onions you cut the less you cry.
Onions are a matter of habit.
8. How to react when you
get candle wax on a wool
jumper:
Take it easy
Candle wax should encourage peace
and quiet – even after it’s dripped
onto our favourite creation, the
longhaired wool jumper with the
reindeer design on the front. And
even though it took an entire winter season with “knitting for beginners” to create, there’s no reason to
panic. Take it nice and easy and lay
the affected piece of wool clothing
in a plastic bag. Close the bag and
place it in the freezer. After a couple of hours, the candle wax should
peel off. If not, cover the stain with
a paper towel or coffee filter and
iron. Then wash following the care
instructions. And relax.
9. How to remove lipstick
from a shirt collar
Dip it in milk
10. How to clean the grill
rack while you sleep
Soap it, bag it
For most families with children, getting out of the house in the morning
can be something of an achievement
(keys? pacifier? Clara?? chocolate
cake??? washcloth????!!). Then it
happens. The harried, lightning fast
goodbye kiss results in mom’s dazzling mocha lips landing on dad’s
shirt collar. Now what? Dip the collar
in whole milk until the milk becomes
the colour of the lipstick. Then put
clear dishwashing liquid on the spot.
Let the shirt sit for 4-6 hours before
washing. If there’s any colour left,
gently scrub with rubbing alcohol
once the garment is dry.
It can take hours of elbow grease to
clean a grill rack. But it can be easily
done if you do it like this: Smear the
rack well with soft soap and place it
in a large plastic bag that you seal,
to prevent any air from getting in.
This allows the soap to concentrate
on doing its work. Let it stand overnight, and the next day it should
be easy to clean with a sponge. All
that’s left is to wash it with dish detergent or put it in the dishwasher.
Remember to use good, old- fashioned soft soap – the liquid kind cannot be smeared on.
87
NEAR & FAR
Gorenje Shines
at Casa Cor São Paolo
Summer in São Paolo, Brazil, set the stage for Latin
America’s largest and most important fair for architecture and interior design, Casa Cor. And Gorenje was
featured in no less than three design settings with appliances from the Ora-Ito line, Gorenje by Karim Rashid
and the Pure Line.
Studio Gourmet showcased Gorenje products together with work by renowned architect Ricardo Rossi;
at Future, Tailor-Made, they were part of an extensive installation by the high-end contractor Vitacon; and at the
Golfer’s Chalet, Gorenje appliances were featured in the
premium kitchen studios of Marchi Cucine.
This, the 28th edition of Casa Cor São Paulo, which
ran from late-May 27 to late-July again proved a professional spectacle. The most extensive exhibition of architecture, decor and landscaping in the entire Americas
brought together renowned professionals, new developments and big style in close to 80 engaging design
installations.
Architect Ricardo Rossi created Studio Gourmet
using Gorenje kitchen appliances with a fridge, oven,
induction hob and microwave form the Gorenje Ora-Ïto
Black Collection, together with a hood from the Gorenje
Pure Line Collection. Architect Fernanda Belotto created
his Future show for the Vitacon construction company
to decorate small spaces using contemporary innovative
products, which featured a white hob from the Karim
Rashid Collection and a built-in wine chiller. And The
Chalet, created by architects Antonio Ferreira Junior
and Mario Celso Bernardes, in partnership with the Marchi Cucine kitchen studio proved cosy and charming
with an induction hob and built-in oven from the Pure
Line Collection.
Big in Milan
ASKO Pro Series range launched at
Design Week in Milan
The ASKO Pro Series launched as a full range of exclusive kitchen products at the celebrated Tortona Design
Week in Milan, which took place in April. The range is
inspired by the heritage and tonality of the ASKO brand
– professional and stainless steel, which includes largecapacity ovens and exclusive extra-large 203 x 75 cm
fridge-freezers boasting nearly 400 litres of storage
space. Also featured are dishwashers with all key components made entirely of stainless steel, stylish hobs
with flexible cooking zones and powerful cooker hoods.
The ASKO Pro Series kitchen range is a brand new
series of robust and high-performance stainless steel
kitchen products for anyone who loves cooking. This
exclusive range includes large capacity 45 and 60 cm
ovens, and a 185 cm-high combined fridge freezer with
a converter that allows the temperature in the freezer
compartment to be set between -8°C and +3°C. Gas
hobs with efficient Volcano wok burners, induction hobs
with up to three flexible cooking zones (Bridge Induction) and Pro Series cooker hoods with AirLogic technology, and the Pro Series dishwasher with the largest
loading capacity on the market offer just a taste of the
exciting ASKO Pro Series range.
88
NEAR & FAR
Kraljevo gets its own
Gorenje Studio
Serbian Kraljevo and surrounding region
now has a new place to go, where they
can outfit their home from top to bottom
– a new Gorenje Studio. This unique chain
of Gorenje retail stores is designed to
provide shoppers with a great variety of
Gorenje appliances and kitchen furniture.
The first Studio opened in 2006 with the
aim of providing shoppers with more than
simply appliances. Today that number
has grown to 15 Studios across Serbia,
where shoppers can find an entire range
of Gorenje products and services – and all
under one roof.
In addition to appliances this exceptional store features quality Gorenje kitchens as well, a product range that includes
19 kitchen models in 318 different colour
combinations. And shoppers can get all
the related services they need, in one
place – consulting, measuring, design and
installation. Professional help that Gorenje Studio customers have come to rely
on, and who want nothing but the best for
their home.
Info in Istanbul
Summer saw Gorenje Info Center
Istanbul open its doors in one of
the most prestigious spots in the
city, Nişantaşı, with a grand opening ceremony on 18 June. Bostjan
Vodeb, Deputy Executive Regional Director, Gorenje, together
with the Supervisory board of the
Enkay Group – Gorenje’s partner
in Turkey – and special visitors
from the well-known Kitchen
Studios attended and took part in
the colourful event.
89
The showroom highlights several
Gorenje product and design lines
together with Enkay’s other quality brands. Gorenje products are
also showcased in Enplus Retail
Store Chains and can be seen in
the most popular shopping malls
in Istanbul. The new Gorenje
Showroom/Info Center caters
to a range of visitors, from endusers and designers to project
contractors and kitchen studios,
all day six days a week.
NEAR & FAR
Cooking in Surry
Gorenje partners up with
Abinger Cookery School
Gorenje is thrilled to have recently partnered with the newlylaunched Abinger Cookery
School in Surrey, England, where
it has provided a suite of innovative appliances for the school,
including a number of pyrolytic
ovens, gas hobs and chimney
hoods for its state-of-the-art
kitchens. A matching set of Gorenje’s stylish red washers and dryers, a freestanding dishwasher
and the iconic burgundy retro
fridge have also been installed.
“It’s the first time Gorenje has
partnered with a cookery school
in the UK,” says Stuart Benson,
national sales manager at Gorenje UK, “so we’re delighted to
be working so closely with the
Abinger team. We chose the
school for the team’s passion
for cooking, their dedication to
local produce and their fantastic
cookery courses, which appeal to
everyone.”
The school offers a variety of
courses, including a signature
five-day Chalet Course taught
by Vincent Clist, a former Times
Chalet Chef of the Year. Other
courses include ‘Dinner Parties
to Impress’, ‘Best of British’ and
‘Dude Food’, which focuses on
what’s cool in cooking.
“We were perfectly placed
to not only kit out the school’s
kitchens,” says Stuart, “but also
to supply laundry facilities for
overnight guests taking the longer courses.”
Lewis Davies, owner of the
Abinger Cookery School offered:
“We take pride in offering the
complete culinary experience for
our students, combining inspiring cookery courses for all levels
with top-class kitchen facilities.”
90
Gorenje Gulf
in Dubai
This past spring the 16th Water, Energy,
Technology & Environment Exhibition
(WETEX) 2014 was held over 47,000
m2 of the Za’abeel Halls at the Dubai
International Convention and Exhibition
Centre. The exhibition, in April, was
organized by the Dubai Electricity &
Water Authority (DEWA), under the
directive of HH Sheikh Mohammed
bin Rashid Al Maktoum and under
the patronage of HH Sheikh Hamdan
bin Rashid Al Maktoum. This year’s
expansive event saw the participation
of more than 1,400 companies,
including Gorenje Gulf FZE, which
exhibited in cooperation with their
exclusive distributor in the UAE, Jumbo
Electronics Group.
trav els
Northern Exposure
ICEHOTEL is the world’s first and largest hotel built of snow
and ice. You can find it in Jukkasjärvi, a small village in northern
Sweden with 1,100 residents and 1,000 dogs.
h olida y
Come to experience the tranquility,
the northern lights and various activities in Europe’s last wilderness
– 200 km north of the Arctic Circle.
The hotel is constructed from
1,000 tonnes of Torne River ice and
30,000 tons of “snice”, a mixture of
snow and ice that strengthens the
structure. (Between March and April,
5,000 tons of ice is harvested and
kept in cold storage during spring
and summer).
Every year tens of artists – maybe
a French architect, a Swedish industrial designer, a Spanish wood
sculptor – are invited to design particular areas of the hotel. Rooms
are furnished with a large bed (with
thick mattress and reindeer skins),
the suites also with a seating area,
made of ice and snow, some with
ensuite sauna and toilet. Even in the
simplest of snow rooms you’ll get a
good night’s sleep – at -5 degrees.
(“Survival courses” every night for
newly arrived guests as an introduction to sleeping in minus degrees.
Most guests sleep one night in cold
accommodation and several nights
in warm.)
Activities: Snowmobile tours, dog
sledding tours and northern lights, horse-,
moose- and Sami arrangements, guided
snowshoeing and cross-country skiing.
Food: from gourmet to lounge to homey.
Getting there: ICEHOTEL, Jukkasjärvi, 15
km from Kiruna Airport (KRN), 17 km from
Kiruna train station.
Open: December to mid-April – when
everything melts and returns to the Torne
River.
Jeff Bickert, photo: Saša Hess
91
trav els
Manca Krnel, photo: Saša Hess
Frankly Business
There’s no escaping the many descriptions of and
euphemisms about Frankfurt that focus on business.
“The business of Frankfurt is business.” “Bankfurt.”
“Mainhattan.” Take your pick – they all work.
B usiness
This metropolis in the heart of Germany is a financial powerhouse and
a major player on the world’s economic stage. Its impressive skyline
is mirrored in the Main River, a strategic ribbon that has brought traders to town since medieval times.
Commercial nomads who once arrived on foot, by riverboat or carriage now buzz in and out on Airbus
A380s, high-speed trains or the
autobahn. These days, some of the
world’s biggest trade shows, including the famous Frankfurt Book Fair,
take place in high-tech halls near the
airport, the largest and busiest on
the continent.
English is widely-spoken but don’t
let the familiar language lure you
into an overly casual attitude when it
comes to business. You’ll also probably be addressed by your last name
(Herr or Frau Watson, not “Steve”).
Small talk doesn’t work, so stick to
weather, work and world events.
The fact that non-Germans account
for over a quarter of Frankfurt’s
population makes for an open-
92
ness and cosmopolitan spirit rarely
found elsewhere in the country. So
don’t think the city is all work and no
play. Locals definitely like to party,
whether in cutting-edge clubs or
traditional apple cider pubs. Culture vultures can swoop down on
first-rate museums, galleries and
the opera, while history buffs should
make a beeline to the birthplaces of
German democracy, and of literary
giant Johann Wolfgang von Goethe.
trav els
Manca Krnel, photo: Saša Hess
Salty meditation
Slovenia’s small yet seductive coast is home to one of
the most beautiful – and entirely natural – jewels:
The Sečovlje Salina Nature Park.
w ee k end getaw a y
Sečovlje Salina Nature Park it’s one
of the most tranquil, Zen-like places
to be found anywhere. Here, the tradition of salt production has seen
man and nature working in perfect,
sublime harmony for over 700 years.
Since the Middle Ages the natural salt flats here have created and
preserved a very specific continuous saline-inspired mirror-like landscape. Over the centuries, a unique
habitat has developed, rich in halophytes (plant adapted to growing in
e.g. salt marshes), various animals
and migratory birds, which makes it
all the more marvelously surreal.
Salt production (typically performed
by young, healthy-looking workers)
runs year-round. One of the best
times to watch is the summer season,
when crystallized salt is collected
from the saltpans. The southern
section of the park, Fontanigge,
merits exceptional natural significance: here you can watch white
herons stroll among the remains of
traditional salt makers’ houses while
seagulls circle majestically overhead.
Make your weekend even more relaxing by wrapping your body up in
93
mud at the Lepa Vida Thalasso Spa.
Thalassotherapy is a compelling
form of healing that employs (natural) gifts from the sea and the many
beneficial effects of the coastal climate. These healthy and hedonistic
therapies have a refreshing impact
on the body, establish balance and
give it energy as well as nourishing
and regenerating the skin. With the
added nourishing value of minerals
like bromine, iodine and magnesium
deep in your cells you can stroll
around a bit more, contemplate life
as eternal as fleur de sel.
personal b est
Big Moves in
Confined Spaces
Getting the exercise we need, at home or away, even in
the tightest of places and spaces
Travel brings many an opportunity – like the chance to explore new ways of
working out, keeping fit, staying your best. Simplify your routine. If your hotel
or other temporary accommodation doesn’t have any fitness facilities (or you’d
like to keep it to yourself) try something new, something that doesn’t require
any special equipment or space.
Years back Joseph Pilates created his series of exercises in an internment camp.
Experimenting, changing up your routine on the road can help work new muscle
groups, even boost your calorie-burn and of course, maintain your good looks.
This season’s must-have looks focuses on hard-to-tone body parts. But fear not,
use your body (not your mind) to create the resistance you need and follow us.
Manca Krnel, photos: Saša Hess
94
Standing calf rises:
For leg-baring boots
Much as we might love bumming around in
Birkenstocks all summer, there’s a special
magic to slipping on a new pair of boots.
We prescribe these no-brainer calf
raises: standing on a step, a thick book or
a radiator for extra draw on your arms and
back. Make 3 repetitions of 20 raises. Once
finished, lower your heals as far as they’ll
go and take three slow deep breaths.
Vertical cube: Bounce and spring
Thigh volume isn’t always a bad thing.
When they’re solid enough that fingers
don’t sink deep into the skin but spring
off the thigh, if they appear to be touching
your rectus femurs, then it’s time for a new
pair of tight leather pants.
Try making a 90 degree angle at
your knees, hips and elbows. Then hold the
cube for 10 breaths. For the next 10 quick
breaths add a little bounce in the hip area
with every exhale. For the last 10 breaths
maintain the position and lift your heels
with each exhale.
Tricep toner: Never neglect
the behind
These never get enough attention, even
if you’re a mother – or father – of twins.
Biceps always get all the glory. Here’s an
easy fix up for firm and lean triceps (backs
of your arms].
Use the side of the bed, a stool or
anything that’s high enough to keep your
pelvis at least 20 cm of the floor when
holding onto it with your arms extended.
Make 4 repetitions of 10 lifts. Exhale each
time you extend your arms. For a more taxing variation stretch your legs (if there’s
space).
95
Perfect obliques:
Love for the loveliest
They’re the ones that make you feel strong,
psycho-physically indestructible, and add a
bit of Hollywood just above your belt. This
loveliest of parts on a man’s body needs
some loving attention.
Lie with your back on the floor, feet
hip-distance apart, hands behind your
head. Keep spine neutral, neither arched
nor flattened. Inhale and slightly nod the
head. Exhale and curl upper body off the
floor, rotating left shoulder to right knee.
Keep elbows wide and lower back and legs
still. Inhale and lower to starting position.
Perform 8 repetitions alternating sides.
Bridge: Sculpted back,
sculpted backside
Lie on your back and put your legs on the
wall so you maintain a 90 degree angle in
your hip and knee joint. Lift one leg up to
the ceiling. Stretch the lifted leg if you can.
Lift the hips until you achieve a straight line
between shoulders and the knee of the supporting leg. Maintain pelvic stability while
lifting your hips by contacting abdominals
with each exhale. Make 2 repetitions of 10
raises on each supporting leg.
96
Plank: The bathroom version
Crunch all what you want. Even the most
aggressive regimen of abdominal curls will
not tone up the area at the top of the midriff. Planking is your best bet all around.
Hold the position for 10 breaths.
Then stretch and bend arms 10 times. Exhale when you stretch, inhale when bending. For the last session of 10 breaths keep
your arms bent and lift on your toes on
every exhale.
Deep stretch: Open, fly, repeat
Hold onto something high just above your
waist with your back turned to it. Spread
your arms like an eagle. Bend the knees
and stretch one leg. Flex the foot for even
deeper stretch.
Open your back and fly over your toes.
Maintain your body position as long as you
can. Reach through the crown of you head
on one side and over the coccyx (small,
triangular bone at base of spinal column)
on the other. Keep you neck long. Breathe
easily. When ready switch legs and repeat.
97
BEHIN D T H E S CE N E S
The Making of
Gorenje Lifestyle
Magazine, Issue 12
On the shoot: IQ test –
cook Biserka Kišič
Worried, never angry, AD and
designer Ivian Kan Mujezinović
Ines Ravnjak and Manca Krnel,
two smiles and a hero, Gorenje
marketing meeting room, Velenje
Passing the board, shooting Mission
Accomplished, built-in ovens
Talking life and food, Andrej
Kuhar and Jelka Bem Krnel
IQcook session, from dark
studio to sunny outdoors, Irinja,
Jeff Bickert and Manca Krnel
After talking healthy
nutrition, Jerica Živa
Puterle and Biserka Kišič
Arranging carob powder,
making of Superfood
Designing excitement, the hand,
AD and designer Mina Žabnikar
Photographer Peter Giodani,
chilling after IQcook shoot
98

the new classic for tomorrow`s kitchen

Transcription

Similar documents

Gorenje air dehumifiers D16/20 M

How to cook safely - Jamie`s Home Cooking Skills

Lacanche digital brochure May.pages

About Us - Abamaster

safety recall

page1

Sunday, June 22

Questions to ponder

Allrecipes - Print Power

Guspro Oven Brochure

Unaudited Interim Report

Unaudited Consolidated Financial Statements