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West Australian
7 days ago
- Entertainment
- West Australian
Pair'd Margaret River Region 2025 program is a feast for the senses, fusing food, wine, music and culture
If Margaret River's legendary wines could sing, what would they sound like? It's a mystery multi-sensory artist and wine writer Dr Jo Burzynska will attempt to uncover in a world-first sonic experience presented as part of Pair'd Margaret River Region 2025. The second incarnation of what has been dubbed 'Australia's chicest wine and food festival' will return from November 20 to 23 with a menagerie of 30 unique activations that weave together culture and gastronomy. A highlight from the newly-released program is Tasting Notes: Sound of a Region, which will see Dr Burzynska create original soundscapes inspired by Margaret River and its iconic cabernet, chardonnay, sparkling and sauvignon semillon. This immersive symphony for the senses will set the tone for Pair'd flagship events Nature's Table, New Wave Gathering and The Grand Tasting and will offer guests an entirely unique perspective on the region by way of sound. The rest of the program is similarly exciting, indicating Pair'd 2025 is set to follow in the footsteps of its inaugural sold-out series last year. Acclaimed Argentine chef Francis Mallmann, often referred to as the 'godfather of fire', will make his first Australian appearance in more than a decade when he teams up with Dave Pynt of Singapore's Michelin-starred Burnt Ends, social media powerhouse Andy Hearnden ('Andy Cooks') and Perth cult BBQ crew Big Don's for an unmissable smoky showdown at Wills Domain. Hear an atmospheric fusion of opera and didgeridoo underground paired with native bushfood aperitivo at Ngilgi Reverie, then bask on the pristine shores of Meelup Beach while lapping up a surf-and-turf feast and live saxophone for the Pair'd Beach Club pop-up. New Wave Gathering will offer a future-forward spin on wine tasting with next gen makers, low-fi DJ beats and expert masterclasses, while the enchanting Nature's Table invites diners to settle beneath the karri trees of Tanah Marah for a four-hour culinary odyssey. The list of global talent featured throughout the festival is extensive, ranging from internationally-renowned chefs such as Julien Royer, Rishi Naleendra and Nathan Outlaw to surfing champ Layne Beachley, INXS rocker Kirk Pengilly and Aussie restaurateur Matt Moran. They join an array of local legends and cultural custodians, backed by the greatest hero of all — Margaret River and her natural beauty. Pair'd festival director Hannah Pike says the showcase amplifies the connection between people, producers, landscapes and cultures. 'We're incredibly proud to present a program that is not just a festival, it's a region-wide sensory experience that celebrates what makes this part of the world so incredibly special,' Pike says. 'After the inaugural event wrapped last November, our team got to work to secure an incredible line-up of international powerhouses who'll work alongside our celebrated WA chefs, winemakers and cultural custodians, delivering a program that is designed to spark exchange, creativity and inspiration.' Just days before Pair'd kicks off, Margaret River also has the honour of being the first Australian host of the World's 50 Best Vineyards awards, which will only further add to the buzz. + The full Pair'd Margaret River Region 2025 program is now live via + Tickets are on sale now, with guests encouraged to book early as many experiences are expected to sell out.
CNA
16-07-2025
- CNA
Emma Maxwell: The interior designer behind Burnt Ends and Araya, two of Singapore's most striking restaurants
A few years ago, Emma Maxwell was in Madagascar and noticed a piece of stone. The Singapore-based interior designer picked it up, not knowing what it was. 'That turned out to be rose quartz. The colour was warm, soft, almost glowing. I kept it, knowing I'd use it one day,' said the founder of her eponymous Singapore-based design studio. Rose quartz ended up being the main feature in Michelin-starred Chilean fine-dining restaurant, Araya, helmed by chefs Francisco Araya and Fernanda Guerrero. 'When Araya came along, I knew where it belonged. We designed a 10m-long chef's counter from a single slab of rose quartz. It runs the length of the space and sets the tone for everything around it; people respond to it instinctively. It's also common in Chile where the chefs are from, so it felt grounded,' said Maxwell. She described the soft ombre colour as evoking a Chilean desert sunset. In the private dining room, a panoramic wallpaper of Chilean mountains further reflects the cuisine. 'We layered in as many links to their heritage and food as we could,' elaborated Maxwell. The Australian-born designer has created many memorable interiors for popular F&B destinations in Singapore. Aside from Araya, she has also designed the Cempedak Island resort, Michelin-starred and World's 50 Best restaurant Burnt Ends, as well as the recently opened VITIS wine bar. In contrast to the soft, feminine atmosphere of Araya, VITIS is masculine and moody. 'At VITIS, I was inspired by the winemaking process – grounded, sensory, precise. The space embraces those elements; it puts people at ease. Sustainability was built in from the start with timber from fallen trees in Singapore, recycled Japanese paper, vegetable-dyed leather. Spotted gum flooring adds warmth and hand-blow crystals cast a soft, flattening glow. Every material was chosen to feel good underfoot, in the hand and for the body,' described Maxwell. Good spatial design is the crucial missing piece to a holistic, memorable meal experience, she stressed. 'People underestimate how much a space shapes feeling through scale, light, sound, material and furniture. It's not what's seen, it's what's sensed. That's where memory begins.' Maxwell has always sensitive to such sensual attributes, even as a child. Born in Melbourne, she grew up in the Shepparton countryside, within the Australian state of Victoria where she competed in horse riding for agricultural shows. Unlike the horses she controlled, Maxwell pushed against rules and limits. 'Anything that tried to contain me; I wasn't wild, but I never followed,' said the former 'punk-goth-indie kid' who was creative in many fields. 'I was always drawing, obsessed with music, sneaking into gigs and stage diving into the crowd,' she mused. The constraining approach of secondary school left the rebel feeling like an outsider. 'I didn't process things in straight lines. I saw space; I felt light shift. Sound carries and materials hold emotion. Long before I had words for it, I could read rooms like people. I was spatially fluent before I even knew what that meant,' Maxwell reflected. This is still how she designs today, marching to the beat of her own drum, feeling the world around her and then distilling it out through her unique lens. 'Twenty years on, that way of seeing still flows into my work,' said Maxwell. 'I take everything in at once – light, texture, rhythm and tension – and shape them by instinct, not formula.' Interior design was a calling that came after she graduated from sculpture studies at RMIT (The Royal Melbourne Institute of Technology) and worked a little in advertising – a job that did not win her soul. After being engaged to design an office, Maxwell discovered the bond with interior design. She came to Singapore to work on a project for the same client and never left. I first met Maxwell two years ago when she took me on a tour of Burnt Ends, pointing out all the details of the restaurant. With jet-black hair, steely eyes and a robust, confident laughter, Maxwell is not one to be easily forgotten. But she is also somewhat motherly and cocooning, drawing people into her world with a generous, convivial spirit. Burnt Ends is a special project for Maxwell. She became friends with chef Dave Pynt after becoming a regular patron at the original location in a shophouse at Teck Lim Road. Maxwell was there every Saturday for lunch with friends. 'It was our happy place – high-energy, relaxed, never forced. There was always a pulse in the room with the open kitchen, the counter seating, the food, the music, and over the years, great conversation with Dave,' said Maxwell. When the restaurant moved to Dempsey Roadchef Pynt asked her to do the interiors. 'Dave and I share similar standards and a similar sense of humour. That made the collaboration work. We weren't even trying to reinvent anything. We just wanted to carry forward that original feeling of Burnt Ends. It always had that intensity of being tight, physical and focused. Every material choice, such as the lava stone, charred timber, 10-million-year-old petrified wood, came from that. These all tie to how Dave cooks with wood, fire and smoke,' Maxwell described. The most important part of the design was how it made people feel. 'You're not just entering a restaurant; you're stepping into the Burnt Ends world. The atmosphere hits you, holds you and makes you want to stay,' said Maxwell. The partnership was a great one, and she went on to design Audi x Burnt Ends Bakery and GT Bar that opened in February this year at Audi House of Progress along Cross Street. Here, customers in the showroom and office workers in that area can enjoy the bakery's famous doughnuts, as well as German-inspired bites like Bavarian beer-battered waffles and currywurst. 'The goal was to bring Burnt Ends into Audi's world seamlessly, letting both identities speak clearly. Audi brings heritage, innovation and sophistication; Burnt Ends brings rhythm and material depth,' said Maxwell on the direction of the sleek space. Having designed hospitality spaces for more than a decade, I ask her about her observations on F&B industry today. 'It's a complex moment,' she responded. 'The global economy has put pressure on everyone – operators, investors, suppliers, designers. That uncertainty is reshaping how people think about hospitality – on how they spend, what they value and where they choose to go.' Customers want less formality and more flexibility. They also want environments that feel generous, relaxed and convivial. Restaurant owners want customers to linger and spend, and thus have to respond accordingly. 'They're asking deeper questions: How do we create mood? How do we build memory?' stated Maxwell. She added: 'We talk a lot about emotional tempo, how people arrive, how they're 'held' [while in a space], and how they leave. If you design in rhythm with human experience, the space does more than look good; it earns its keep. That's where we're headed: Less noise, more meaning.' Maxwell's current ethos is similar, shaped after the COVID-19 pandemic. 'I struggled deeply. I'm someone who is always in motion between countries, studios and projects. That rhythm fuels my thinking and then overnight, it was gone. There was no team, no site visits, nothing tactile to ground the day. It was confronting,' she said of the difficult period that was a catalyst for introspection and transformation. Maxwell went back to basics, drawing furiously in her sketchbook. 'I couldn't stop,' remarked the designer who studied painting masters like Caravaggio, Albrecht Dürer and Alberto Giacometti. 'Their work sharpened how I see form, light, proportion and feeling. They reset my eye; it gave me a way back. They also changed how I think about presence – both my own and the guests',' she pondered. After the pandemic, she continued her travels to seek inspiration. 'In Georgia, I visited a 1,500-year-old mountain church built entirely from local stone. There were no ornaments, just mass and stone. It made me think differently about spatial pressure and restraint.' In a Slovenian forest, she thought of how the painter Casper David Friedrich used landscape 'to explore the human condition and hold emotion in place; the trees, stone and light – all of that stayed with me.' In any project, the materials are paramount. 'I keep coming back to oiled oak, brushed pewter, slate and thick felt, not so much for how they look but for how they behave; how they influence one's posture, pace and presence,' explained Maxwell. The experimental and ever-curious designer is now working on a textile blend of stinging nettle fibre and silk, hand-woven in Nepal. 'Dyed in layers of mineral pigment, it holds a strange duality. It is dry and raw to the touch, but reflects light like glass,' she described. Currently, Maxwell is working on two vastly different projects. 'One is with a hotel, reworking a legacy property. The other is with a chef, whose precision completely changed how I see space, light, rhythm, movement and response,' she said. Precedents for these and other projects come from spaces around the world that elevate her spirit, are exacting and honest in their intent, and are 'not always about perfection but presence.' One example is La Buvette in Paris. 'It is a tiny, low-lit, chef-filled space, with natural wine, raw textures and soft edges. I always end up staying longer than I plan to,' Maxwell shared. Others include Haawm in Bangkok – 'six seats, no signage, intimate and focus; you feel as if you've walked into a chef's home' – and Ratana in Milan, which is a former train depot 'reworked with integrity; you taste the city in the food, and feel it in the room.' A Slim Aarons photo of Hotel Cap-Eden-Roc's pool drew her to the hotel in Antibes, France. 'The hotel is the pure spirit of the Cote d'Azur. I've been a few times since. It's exactly where you hope it will be,' said Maxwell. In London, she heads to Core Clare Smyth –'it's calm and grounded, a fine-dining room that flows' – and she is also a regular at Satan's Whiskers where she is handed a Negroni and led to her usual seat whenever she's there. 'The vibe is low-key, comfortable and coal. There's no scene, just good energy,' she said of her local London bar. These spaces all have something special, which is what Maxwell tries to bring to the spaces she designs. 'The hotels, restaurants and bars that last are the ones that feel generous, honest and emotionally sharp, not just styled. That's what brings people back,' she commented. Every square metre has to earn its place operationally and atmospherically,' she remarked. 'Design isn't just visual; it's behavioural. That's where the difference is made.'
Perth Now
16-07-2025
- Entertainment
- Perth Now
Pair'd 2025 festival an immersive feast for the senses
If Margaret River's legendary wines could sing, what would they sound like? It's a mystery multi-sensory artist and wine writer Dr Jo Burzynska will attempt to uncover in a world-first sonic experience presented as part of Pair'd Margaret River Region 2025. The second incarnation of what has been dubbed 'Australia's chicest wine and food festival' will return from November 20 to 23 with a menagerie of 30 unique activations that weave together culture and gastronomy. A highlight from the newly-released program is Tasting Notes: Sound of a Region, which will see Dr Burzynska create original soundscapes inspired by Margaret River and its iconic cabernet, chardonnay, sparkling and sauvignon semillon. Dr Jo Burzynska will create a sonic experience inspired by Margaret River's wines at Pair'd 2025. Credit: Supplied This immersive symphony for the senses will set the tone for Pair'd flagship events Nature's Table, New Wave Gathering and The Grand Tasting and will offer guests an entirely unique perspective on the region by way of sound. The rest of the program is similarly exciting, indicating Pair'd 2025 is set to follow in the footsteps of its inaugural sold-out series last year. Acclaimed Argentine chef Francis Mallmann, often referred to as the 'godfather of fire', will make his first Australian appearance in more than a decade when he teams up with Dave Pynt of Singapore's Michelin-starred Burnt Ends, social media powerhouse Andy Hearnden ('Andy Cooks') and Perth cult BBQ crew Big Don's for an unmissable smoky showdown at Wills Domain. Hear an atmospheric fusion of opera and didgeridoo underground paired with native bushfood aperitivo at Ngilgi Reverie, then bask on the pristine shores of Meelup Beach while lapping up a surf-and-turf feast and live saxophone for the Pair'd Beach Club pop-up. Pair'd Margaret River Region 2025 is a true feast for the senses, with events including Nature's Table. Credit: Tourism Western Australia / Supplied New Wave Gathering will offer a future-forward spin on wine tasting with next gen makers, low-fi DJ beats and expert masterclasses, while the enchanting Nature's Table invites diners to settle beneath the karri trees of Tanah Marah for a four-hour culinary odyssey. The list of global talent featured throughout the festival is extensive, ranging from internationally-renowned chefs such as Julien Royer, Rishi Naleendra and Nathan Outlaw to surfing champ Layne Beachley, INXS rocker Kirk Pengilly and Aussie restaurateur Matt Moran. They join an array of local legends and cultural custodians, backed by the greatest hero of all — Margaret River and her natural beauty. Pair'd Margaret River Region 2025 is a true feast for the senses, with events including a pop-up beach club. Credit: Tourism Western Australia / Supplied Pair'd festival director Hannah Pike says the showcase amplifies the connection between people, producers, landscapes and cultures. 'We're incredibly proud to present a program that is not just a festival, it's a region-wide sensory experience that celebrates what makes this part of the world so incredibly special,' Pike says. 'After the inaugural event wrapped last November, our team got to work to secure an incredible line-up of international powerhouses who'll work alongside our celebrated WA chefs, winemakers and cultural custodians, delivering a program that is designed to spark exchange, creativity and inspiration.' Pair'd Margaret River Region 2025 is a true feast for the senses, with events including New Wave Gathering. Credit: Tourism Western Australia / Supplied Just days before Pair'd kicks off, Margaret River also has the honour of being the first Australian host of the World's 50 Best Vineyards awards, which will only further add to the buzz. + The full Pair'd Margaret River Region 2025 program is now live via + Tickets are on sale now, with guests encouraged to book early as many experiences are expected to sell out. Pair'd Margaret River Region 2025 is a true feast for the senses, with events including Ngilgi Reverie. Credit: Tourism Western Australia / Supplied
Time Out
11-07-2025
- Entertainment
- Time Out
Pair'd Margaret River festival returns in 2025 with Michelin-starred talent and world-class wine
Opera in ancient caves, fire feasts beneath the stars and exclusive dinners by Michelin-starred chefs – that's just a taste of the 30 one-of-a-kind experiences on offer at Pair'd Margaret River in 2025. After a mega-successful debut last spring, Australia's chicest food and wine festival returns from November 20 to 23 with world-class wine and talent – including the 'Godfather of Fire' Francis Mallmann (of Chef's Table fame), who will make his first appearance Down Under in more than a decade. In a first for any Australian wine region, Pair'd will take place immediately after the prestigious World's 50 Best Vineyards awards – with Margaret River becoming the first destination in the country to host the global ceremony. The festival's 2025 program is overflowing with incredible wine-focused events, stretching from the sea to the forest, the vines and even an underground cave. Here's just a taste of what's pouring this year. Renowned for his mastery of open-fire cooking, Argentine chef Francis Mallmann will headline Pair'd 2025 in a one-off Burnt Ends and Friends dinner alongside some of the world's top grill chefs. Joining him at the flames are Dave Pynt of Singapore's Michelin-starred Burnt Ends, viral cooking sensation Andy Hearnden (@andycooks), and the cult barbecue legends from Perth's Big Don's – all dishing up smoky perfection, perfectly paired with Wills Domain wines. More of the world's most celebrated Michelin-starred chefs and sommeliers will unite for the Pair'd Wine Dinner Series, including a bold tribute to the sea by Josh Niland (Saint Peter), Nathan Outlaw (Outlaw's) and Travis Crane (Voyager Estate), and an intimate collaboration between De'sendent's Evan Hayter and Rishi Naleendra of Singapore's two-Michelin-starred Cloudstreet. For more fun among the vines, festivalgoers can sip their way through The Grand Tasting – an exclusive garden party at Howard Park Wines with unlimited wine tastings, or raise a glass to the next gen of winemakers at The New Wave Gathering, featuring immersive tastings, cutting-edge music and the region's best street eats. After a successful launch in 2024, the Pair'd Beach Club is back, taking over the sparkling shores of Meelup Beach for a luxe surf-and-turf feast by Michelin-starred chef Nathan Outlaw and local legend Aaron Carr (Yarri Restaurant and Bar). Sip specialty wines with your toes in the sand as live sax and DJ beats bring the beach to life. Also returning for 2025 is Tasting Notes: Sound of a Region – a world-first sonic wine experience created by global sensory artist Dr Jo Burzynska that you can enjoy at Nature's Table – a sensory four-course long lunch set beneath the towering karri trees of Tanah Marah. Just last month, Qantas launched a new direct route between Perth and Busselton, making it easier than ever to explore the world-class Margaret River wine region. Jetstar already flies direct from both Melbourne and Sydney to Busselton-Margaret River, or you can opt for a scenic three-hour drive from Perth. Tickets for Pair'd Margaret River go live on July 16 – and you can explore the full festival program here. 🧀
Time Out
23-06-2025
- Entertainment
- Time Out
World's 50 Best Restaurants 2025: Odette at the National Gallery Singapore ranks 25th globally
We got a little taste of the World's 50 Best Restaurants 2025 list earlier this month, when the extended 51–100 rankings were released, and yes, local favourites made the cut. Burnt Ends, known for its modern Australian barbecue, and contemporary Singaporean restaurant Labyrinth secured spots 93 and 97 respectively. Now, the full list is out – and Odette has once again earned its place among the world's culinary elite. The elegant French restaurant, tucked within the National Gallery Singapore, comes in at number 25 this year. No stranger to the top 50, Odette has consistently appeared on the list since 2018, though it slips slightly from last year's 24th place. Helmed by chef Julien Royer, Odette is named after his grandmother, whose influence can be seen in his personal approach to French cuisine. While rooted in classic techniques, the menu carries subtle Asian flair, a nod to Chef Julien's time in the region. The restaurant's muted, light-toned interiors exude a sense of calm and quiet luxury, while the extensive wine list and impeccable service complete the dining experience. Here are the top 10 restaurants in the world in 2025: Maido (Lima) Asador Etxebaarri (Atxondo) Quintonil (Mexico City) Diverxo (Madrid) Alchemist (Copenhagen) Gaggan (Bangkok) Sézanne (Tokyo) Table by Bruno Verjus (Paris) Kjolle (Lima) Don Junio (Buenos Aires) View the full list here. Find out more about Odette here.
