When did Obus start?
I’ve been running Obus for so long now that I almost need to look that up. I started it 19 years ago. We will be 20 next year and all grown up I guess!
What inspired you to start it?
Graphic design was the path I chose at University, and a few years after that whilst studying for my masters I took my first trip overseas to India and that changed my life. For someone who’d barely travelled out of Victoria, spending those months in India totally blew my mind. It changed the way I thought everything and how I wanted to spend my days. That’s why Obüs was born. Travel has remained the central inspiration behind what we create.
One day when I was “working” I stumbled across Eleanor’s blog, I instantly fell in love. Her images are so beautiful and delicious and her writing, friendly and honest. So we asked if she’d like to share some of that with us, and you! Today Eleanor is sharing her knowledge of edible flowers, we’re big fans of those pretty little things.
Thanks so much for sharing your time, talent and yummy recipe with us! x
A chat with Maureen Vazquez, mother of four and founder of Pipsticks Sticker Subscription Club (one of our rad foundation sponsors).
When did you start Pipsticks?
I launched Pipsticks September 1st, 2014.
We’re entering the last week of the school holidays! I don’t know about you, but I have run out of activities, food and energy. The only things left in the pantry are things I bought for some recipe I might try one day and never got round to.
A chat with Jacqui Ma, founder and designer of Goodordering (our new favourite maker of backpacks)
When did you start Goodordering?
It was 2012 at the same time I had my son, while we were living on top of a family bike shop in East London.
This recipe is super flexible. You can make one with whatever summery berries you have in the kitchen. You can also swap the slivered almonds for any nut you have in the pantry – pistachios are a winner. Serve it hot, straight from the oven, but room temperature is best. Leftovers, cold, straight from the baking tin brighten sleepy mornings.
These summer holidays we took a road trip up the East coast of Australia. With the whole Brady Bunch-esque family in tow, each of the ‘grown-ups’ had to drive their own version of adventure mobile.
This recipe, from my nonna, is vedura (meaning any green vegetable) stewed in tomato passata. She would serve it with potatoes, stale bread, or pasta.