The Design Files Daily

Monthly Archives: September 2011

Interview – Gavin Youngs and Lily Coates of The Apiary

The Australian Ballet – Health and Lifestyle film by The Apiary.  Music – ‘Bummer’ by Aleks and the Ramps.

Cinematographer Marden Dean with Lily Coates of The Apiary – filming for The Australian Ballet

Gavin works with dancers from The Australian Ballet

I’ve known Gavin Youngs and Lily Coates for a lot longer than I’ve been writing this blog.  I studied with Gavin many moons ago at university – he is truly the most talented multi-disciplinary creative, and used to make the most amazing short films full of rich visual imagery (on the most shoestring budgets!) back in those days.   These days Gavin collaborates with equally talented film maker Lily Coates, and together this industrious pair launched their production company, The Apiary, in 2009.

The Apiary aren’t like any other film production company.  They don’t make TV commercials, and they don’t make corporate videos.  They specialise in films about creatives in various disciplines – fashion designers, musicians, theatre-makers, dancers and visual artists.  Gavin and Lily conceptualise, shoot, direct and edit all their work in house – pulling in skilled collaborators when need be.  They share the roles of director and producer equally.  They’ve carved out their own perfect niche in the world of independent film making – creating exquisite morsels of filmic beauty, commissioned by cultural and arts organisations including The Australian Ballet, Arts Victoria and SBS’s subscription channel STVDIO.

In less than three years, Gavin and Lily have already established a stellar reputation in Melbourne for their unique documentary work.   They’re jetting off next week to shoot a series of commissioned films about Australian artists living overseas. I have a feeling we’ll be hearing a lot more about this dynamic duo… watch this space!

DO support this talented pair by checking out The Apiary website and Vimeo channel to view more of their beautiful work! Truly stunning stuff.

*Many thanks to The Australian Ballet for supplying many of the behind-the-scenes shots for today’s post – they asked me to mention that Aus Ballet season packages for 2012 are  available now!

Tell us a little about your backgrounds – what path led each of you to working in film, and to setting up The Apiary together?

LC : We both came to filmmaking almost accidentally – Gavin had come from a theatre background and I was doing design and illustration when we started at VCA Film & TV. We both wanted to be production designers and then through that realised that we wanted to tell stories as well as making beautiful images.

GY : And be very controlling in how those stories looked visually.  VCA was a bit of an endless film camp. We bonded over a shared distaste for the tech-boy speak that populates a lot of film circles, and also over the many late nights spent converting our student homes into film sets, trawling hard rubbish, visting kinkos at 2am to print out make-shift wallpaper… A lot of big ideas with no money.

Gavin and Lily on location

What were your initial goals when launching The Apiary in 2009 ? Did you sit down and make a plan for the type of work you wanted to do? Or have things unfolded a little more organically?

LC : We came back together after a few years working strange and sometimes unpleasant jobs, and we had this idea that we’d create a collective of creative people making the sort of work we really wanted to make – conceptual films, collaborative work with musicians and artists – it was a bit of a utopian fantasy actually, but it kind of ended up happening, in a round about way.

We did some gratis work for The Australian Ballet and immediately fell in love with the company and its dancers – and the contrast between the serious requirements of this very old-fashioned art form, and the freakishly modern work the dancers were doing at the time with Wayne McGregor, and fortunately they asked us to keep working with them from there.

GY : From working with The Australian Ballet so many other opportunites have arrived. We toured with the company to Japan last year and we have started to move into creating visual work for the company on-stage which is super exciting. After having made a doco on emerging choreographer Alice Topp last year, we worked together again this year and made a ten minute film that was integrated into her latest piece – Scope, at the Sydney Theatre in May. So this has opened up a new bridge between our doco work and theatrical projects, which we are really excited about.

The Apiary made these beautiful video projections which were integrated on stage with choreographer Alice Topp’s work Scope, performed at the Sydney Theatre in May this year.  These stills by Stefan Duscio.

LC : So from working with dance we started to make films on other artists. First with STVDIO, a series on the studios of artists from all disciplines, and more recently a series of web docos profiling Victorian Artists for Arts Victoria.

Gerald Murnane’s Studio – film by The Apiary, produced for STVDIO

The Apiary fills a unique niche within the Melbourne film making community – you focus on independent films about artists and creative people, and have been commissioned by leading cultural organisations including The Australian Ballet, Arts Victoria and the NGV. You seem to successfully avoid making overly commercial work – TVCs or corporates, for instance. Is this a conscious decision? Would you take on a less creative film project if the money was AMAZING!?

LC : To have a job making films with people who are creative and who excite us is pretty special, and it’s unusual I think to make a business of it. It’s obviously been a decision we’ve made to focus on making things that we would want to watch. So… if an AMAZING client came along offering us AMAZING money and asked us to work on something that we felt we could make visually interesting or clever or striking – we’d certainly not tell them to go away!

GY : We work pretty crazy hours, so it’s not so much only wanting to make films about art as realising that if we’re going to be channeling all our crazy energies into something, it should be something we care about.

Stillframes from a film covering design/sculpture partnership Korban/Flaubert.  See the film here.  Commissioned by STVDIO.

Can you give us a bit of an idea of how your creative partnership is structured? Who is responsible for which tasks, and what significant tasks do you outsource to keep everything running smoothly?

GY : Its pretty much 50/50. We do have different styles and approaches and in some of our work you can see it evenly divided, while other times it might tip closer to one end. I do admit I like a good excel spreadsheet so sometimes I do the numbers.

LC : Gavin always does the numbers. Sometimes I think he does them before sleep in lieu of bedtime stories. Though we both direct, and interview, write and film and edit, I prefer shooting. Editing, I’m very finicky and obsessed with detail and I often envy Gavin’s ability to see a project’s ‘big picture’ while I’m ferreting away in the undergrowth. So to speak.

GY : We also have a very talented animator/editor, Aleks, who works with us on projects that require that additional shazam and we also occasionally use a super cinematographers to get the real beauty beauty such as Marden Dean or Stefan Duscio.

LC : Music also is very important to our work. The one thing we have no hope in achieving ourselves is real, beautiful music and we are so fortunate to have found our amazing composer Lisa Illean before Michael Haneke snatched her up.

GY : Yeah that’s something I’m really proud of is that we always use originally composed music in our work.

Which other designers, artists or creative people do you admire?

Theatre maker Romeo Castellucci (amazing)

Conceptual artist Julie Rrap

Visual artist Michael Borremans

Composer Jonny Greenwood

Art Director Nagi Noda (sadly deceased)

Actor and forever muse Isabelle Huppert

Can you each list for us your current top 5 go-to resources for creative inspiration across any media – websites, books, magazines, a combination?

GY

http://ffffound.com/

Metropolis Bookshop

http://videos.antville.org/

Alejandro Jodrowsky collection of work

Polyester Records

LC

http://ffffound.com/

http://bookcoverarchive.com/

The sadly defunct Art World

Fantastic Man

GZA

What does a typical day involve for you?

GY : Hmm there isn’t really a typical day — editing, filming, editing, importing, meetings, writing, sourcing, encoding, grading, editing.. something like that… but in saying that, we have a lovely studio in an old converted school library that’s filled with light in which to do all that editing, editing.

LC : For instance yesterday was made up of filling a photography studio with cabbage, gravel, pineapple rings, dry ice and perfectly plucked clovers on which our model lay – We were shooting a fashion film with Annika Seidel who is launching a new lingerie line Light Years very soon.

The Apiary on set earlier this week, making a fashion film with Annika Seidel for her new lingerie line Light Years

Stillframes from The Apiary’s new fashion film with Annika Seidel

Lily sees stripes on set this week, making their fashion film with Annika Seidel

What would be your dream creative project?

LC : I’m getting a bit itchy to make a written film as opposed to a documentary, but not necessarily a conventional narrative. It would be a dream to collaborate with some of those artists I really admire on a non-doco film.

GY : I’m excited to do something event/installation based that involves film but also live performance. I am also looking to further explore dance on film – I recently saw Pina by Wim Wenders which was amazing.

What are you looking forward to ?

GY : We are off to Europe for a few months next week making some documentaries on expat Australian artists living and working in Europe. Exciting! We are making the series of 5 works for STVDIO across three European cities.

LC : We’ve also got two exciting on-stage commissions with The Australian Ballet next year, one of which will debut at the Lincoln Center in New York, which is terrifying and a great challenge.

We Love Japan : The Australian Ballet in Tokyo – Part one of a three part film series by The Apiary, following The Australian Ballet’s 2010 tour of Japan. Music by Lisa Illean & Alex Badham.

Melbourne Questions –

Your favourite Melbourne neighbourhood and why?

GY : I’ve just moved from Collingwood to East Brunswick so I guess I still love Collingwood

LC : Collingwood for me too. It’s kind of love hate, which makes it feel familial. We’ve recently moved to a studio in the old Sophia Mundi school in Abbotsford (Schoolhouse Studios) and it’s very beautiful around there, all leafy backstreets and piles of produce and aneurysm-level café sua da on Victoria St, so that’s a lovely place too.

A favourite location you’ve filmed at in Melbourne?

LC : Studio 7 & 8 at The Australian Ballet Centre.  It could be a case of brainwashing due to the immersion of the past two years… but so much beauty is in that room. And sweat, and control, and intellect and dedication to an art form that I haven’t witnessed on that level before. And the light is lovely for filming.

What and where was the last great meal you ate in Melbourne?

LC : Beef pho at Pho Hung Vuong 2 on Victoria Street.

GY : The weekend CIBI breakfast plate yum yum

Where would we find you on a typical Saturday morning?

GY : Coburg tip shop (perfect for finding gem furniture and treasures). I actually also went there on my last birthday because I love it so much.

LC : Still in my dressing gown drinking coffee on the balcony otherwise I’d be on my way to the studio.

Melbourne’s best kept secret?

GY : Daiso for Japan memories

Gavin shoots The Australian Ballet in Japan


Spring Cooking with Island Menu – Bread and Butter Pudding with Dark Chocolate and Orange Zest

A huge THANK YOU to Catherine Miller and Sam Shelley of Island Menu for this week’s Spring Cooking Guest Blog! It has been fantastic seeing some of the exquisite local Tassie produce and sampling some of the great Island Menu recipes. Be sure to visit Island Menu and cook something new this weekend! – Jenny x

This recipe came about for a few reasons, the first being my desire to try the new Meander Valley Saint Omer butter, I had read somewhere it was as good as some French and that definitely piqued my curiosity. Also I had some lovely eggs from Matthew Evans farm via A Common Ground that I am addicted to, they are sooooo good. So what to do with eggs and butter?

Bread and butter pudding is something I have only recently – well, in the past few years – thought of as a dessert I would eat, and honestly I have no idea why I had reservations about it!  If done well it is amazing. I brought some brioche from a local patisserie called Jean Pascal that I knew would work perfectly, somewhat nicer than some soggy old white bread!

Bread and Butter Pudding with Dark Chocolate and Orange Zest

½ a loaf of brioche cut into slices and then in half
butter to grease the dish, plus enough to butter both sides of the brioche)
6 eggs
600ml milk
Seeds from one vanilla bean
½ teaspoon cinnamon
zest of one orange
1 small block of dark chocolate (I used the lindt 70% cocoa)
1/4 cup caster sugar (I use raw)

Preheat the oven to 180 celcius. Grease an oven proof dish (1 litre capacity) and butter both sides of your sliced bread. Layer them in the dish poking in bits of broken chocolate as you go. Once done whisk the milk, eggs, sugar, vanilla, orange zest, and cinnamon together and gently pour over the bread, you might need to do this in installments waiting for the bread to absorb the mix. Sprinkle a little bit of extra sugar over the top and place in the oven. Bake for approximately 35 minutes but as always keep an eye on it.  Serve warm with cream or ice cream.

- Catherine

Lisa Rodden

The work of Sydney artist Lisa Rodden

We just can’t get enough of paper cut artwork around here can we!?  These amazing creations are the work of Sydney-based artist Lisa Rodden.  Lisa has a varied background which stretches from colour consultation to interior design and more recently, working in the arts as a volunteer in Aboriginal communities – an experience which has taught her ‘the true value of our natural surroundings and community, the energy we get from the land and people, and the importance of nurturing our relationships with both’.

Many of Lisa’s works can been seen on her website, and can be purchased through the Art2Muse gallery in Sydney.  She also takes commissions!

Spring Cooking with Island Menu – Spring Vegetable Lasagne

The wonderful thing about this weeks Guest Blog with Island Menu is that all the recipes look amazing, are no doubt tasty and achievable for an occasional cook like me. I’ve promised the good husband that we’ll be having Sam Shelley‘s Spring Vegetable Lasagne for dinner tonight- who else is with me?! -Jenny x

When Catherine told me we are going to do a Spring themed posts for The Design Files I straight away thought of a spring vegetable lasagne that I had made a few years ago. The first time I made this was when I was ‘courting’ may now fiance…so I must have done something right.

The weather has been pretty crap down here lately (I am so over the wind) but this was a rare calm morning so I made the most of it and made a trip down to Salamanca Market picking up some great spring onions and asparagus.  We also recently scored a lemon tree so it was a chance to pick a few for this dish.

Spring Vegetable Lasagne

1x Bunch of Spring Onions
2x Bunches of Asparagus
3x Lemons
1x Bunch of Spinach
2x Bay Leaves
75g Butter
50g (1/3 cup) Plain Flour
3x Cups Milk
1x Cup Sour Cream
6x Chicken Thighs
4x Rashers of Bacon
1x Box Pasta Sheets (obviously it would be better to make your own but I couldn’t be arsed).
1x Block of Parmesan or Pecorino
White Pepper and Salt
A few Sprigs of thyme
A bunch of Parsley Stalks

Make a roux with the flour and butter then add the milk, sour cream, parley stalks, bay leaves, white pepper (to taste), the zest of 2 lemons and juice of 2-3 (taste it and see what works) and let thicken and simmer for 10mins. Cut the chicken into inch cubes pieces and brown with the bacon and thyme and set aside. Saute the whole spring onions until soft and set aside.

Start to assemble the lasagne. Add a thin layer of the sauce to the bottom of a backing dish then add a layer of pasta sheets, then add chicken and spring onions with a few more sprigs of thyme. Add another layer of sauce and pasta sheets then add the bacon asparagus and spinach. Then add another layer of pasta sheets and sauce. Finish with grated cheese.

Bake for about 45mins until golden on top.

- Sam

Sydney Home – Maria Villa and Family

The Sydney home of Maria Villa and family!  Paintings in dining area by Maria Villa.  This photograph – Lucy Feagins.

Dining room details.  Paintings by Maria Villa.  Photos – Lucy Feagins.

Upstairs patio / balcony, adjoining dining room.  Photo – Lucy Feagins.

Maria Villa is one amazing woman.  It’s kind of hard to describe her immense amazingness… but I’ll give it my best shot.

Firstly, Maria is Argentinian.  She’s been in Sydney many years now, but she’s still got the BEST accent – not to mention the most incredibly warm spirit which, whilst not unique to Argentinians I guess, certainly seems intrinsically linked to her Latino roots!  She’s one of those people you meet and instantly feel as if you’ve known forever – you could easily find yourself discussing your inner most secrets within about 5 minutes over a cup of tea.  (On my visit, though, she bought champagne!).  Maria writes like she speaks, so I hope below you might occasionally ‘hear’ her sparkly Spanish twang!

Secondly, in the last year, Maria has undergone some pretty serious surgery.  She unexpectedly developed an aneurism behind her eye, for which she required emergency brain surgery.  There was a 50/50 chance it would burst.  In Maria’s words – ‘this mean they needed to open upstairscentre management, but thanks to my amazing surgeon I’m back to celebrate the second part of my life..!  I’m indeed a very lucky person!  La vita e bella!‘ (Life is wonderful).  Whilst Maria’s glass is always half full, there’s no denying that this was an extremely risky operation, and it is such an incredible feat that she has bounced back with even more zest for life than before!   She’s so vibrant and energetic, and more than happy to share her story matter-of-factly without dwelling on the negatives.  Like I said – one amazing woman :)

Anyway.  We’re here to snoop in Maria Villa’s house, not hear her life story… but, you know I like to ramble, and houses are so much lovelier to look at when you know the people who live in them, don’t you think?

Maria lives in this gorgeous home on Sydney’s North shore with her husband Eduardo and son Mateo, aged eleven.  Maria has a background in fine art and interior design, whilst Eduardo is an architect, and together they run architecture and design firm Villa + Villa.  Needless to say, their house has undergone a few major changes in the six years they’ve been here!  This creative pair renovated the kitchen and bathroom soon after moving in, and added the finishing touches more recently.  An extra living area was added upstairs, in addition to a very special room downstairs, which opens onto the lush back garden – ‘this is our fav-fab room’ says Maria.  Another favourite feature of the home is the view from upstairs across to the national park, which backs onto the property – ‘having breakfast here is like being on holidays!’ Maria says.  I must agree, listening to the birds from this vantage point really does make you feel many miles away from central Sydney!

Massive thanks both to Maria for sharing her stunning home, and to her dear friend, photographer Ross Coffey, who has kindly allowed us to use some of his own recent shots of the home, taken independently (which of course are so brilliant and full of deep, rich colour).  So super grateful – thankyou thankyou!

Ps. Learn a little more about amazing Maria on Megan Morton’s Homelove blog here!

CLICK HERE for the full tour and many more pics!

Spring Cooking with Island Menu – Scrambled Eggs with Gravlax

Today Sam Shelley of Island Menu shares his recipe for Scrambled Eggs with Gravlax; I’ve never eaten Gravlax before, although I certainly know my way around scrambled eggs and to me this seems like the perfect brunch for a leisurely Sunday morning. -Jenny x

Spring time in Tassie marks some great fly fishing in the highlands.  The water starts to warm up and the fish start to stir.

A few weeks ago I made a trip up the lakes with one of my best mates in some typically foul highland weather.  The fishing was pretty good considering. We managed a few nice browns which I took home and gravlaxed.

The gravlax went perfectly with some free range eggs that one of my clients had dropped into me.  Nothing beats these eggs – check out the colour.

Scrambled Eggs with Gravlax

4-6 Slices Gravlax or Smoked Salmon
2x Slices of some nice Crusty Bread (I used a 2 pound loaf)
50ml Pouring Cream
Butter
A few pinches of Dill (not too much – it can be over powering)
2 eggs
White pepper

Scrambled Eggs

Lightly beat the eggs, cream, dill and pepper in a bowl. Melt a little butter in a plan over a super low heat. Add egg mixture to pan and stir with a spatuala very slowly until almost done – take them off a little before they are done as they will keen cooking. Serve on some nice toast and with the slices of gravlax – you shouldn’t need to add salt as the gravlax is quite salty.

Gravlax

Get 2 fillets of trout or salmon and place one skin side down in a baking dish. Cover the fillet with 1 cup of salt and 1 cup of sugar.  Add some lemon zest and plenty of dill and a few splashes of gin or vodka. Now place the other fillet on top of it so the skin is up. Cover in grad wrap and the place a chopping board on top with some heavy weights (tins of soup etc) on top and place in the fridge. The gravlax will take anywhere from 6-24hrs depending on the size of the fish.

- Sam

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