This beautiful historical home in Hudson Valley (USA) oozes character and personality with its original features such as the wide-planked floors, exposed beams and original built-in cabinets. The owners, a young Brooklyn-based couple, hired Tara Mangini and Percy Bright of Jersey Ice Cream Co for the interior design. They did a great job y modernizing the home without losing losing the original charm and historic character of the building. Such a beautiful and warm home!
This beautiful villa is a luxurious vacation rental located in Ibiza, isolated on more than 10,000 square meters of land, with a spectacular view of the sea. From here you can watch the sun set every day of the year. Even in the summer, when the island tends to get more crowded, this is still a rather quiet and peaceful place, perfect to calm down and relax. The building, which is about 150 years old, had been abandoned for 40 years. It had no ceiling and the walls were crumbling and there was no electrical wiring. Renovations took about five years. However, the first two years were spent gathering permissions and getting all paperwork in order. The house is protected due to its location close to the sea as well as its age. The owner about the interior design: “We wanted to respect the building and the land, the simplicity of the place, so we kept all the aspects the house had 150 years ago, creating a dialogue between the past and the present. Therefore, the rooms were kept the same and the house was decorated in a simple and discreet manner with simple wooden furniture, kilims and individual pieces we collected throughout our travels.”
I am not into gadgets or appliances: I don’t need to have the newest iPhone or iPad. And my 5-year-old desktop computer works just fine so there is no need to buy a faster, newer, slicker version. But there is one electrical product that I do get excited about. And that’s … a good vacuum cleaner! With a dog and kids running around the house a powerful vacuum cleaner can be a game changer. I discovered this a few years ago when I decided to spend a bit more money and bought a more expensive, better vacuum cleaner. But after a year of intensive use it got broken and unfortunately that particular model was no longer available. I never managed to find a vacuum that was equally powerful. I did look at Dyson vacuum cleaners as they get raving reviews but I was hesitant to actually buy one because I was not sure if it was worth the price tag.
So I got very excited (really!) when I got to test the new Dyson Cinetic Big Ball vacuum. This new model is the only vacuum that self-rights when toppled. Dyson engineers made this possible by assembling the vacuum’s components in a spherical array, with the heaviest nearest to the floor. Placing them inside a curved body with a low centre of gravity means that whenever the vacuum is displaced, gravitational forces will automatically return it to its upright resting position. Handy!
Another important feature of the Dyson Cinetic Big Ball is that it does not use bags or filters. Usually vacuums get less powerful with time as the filter needs to be cleaned or changed after a couple of loads (most of us tend to forget this including me). Also, bagged vacuums lose suction because the bags’ pores clog, blocking airflow. And most bagless vacuums use inefficient cyclones to separate dirt and dust from the air. Dust that isn’t captured passes onto the filter – clogging it. Dyson claims that because of the Dyson Cinetic technology the machine will maintain strong suction power for its working life. I was curious to see whether the Dyson would maintain its strong power even after weeks of intensive use. And I pleased to say that it did! After four loads (which is when usually a vacuum with filter loses strength as the filter needs to be cleaned) the suction power remained the same with the Dyson picking up the tiniest bits of crumbs and dust.
In a warehouse from the year 1777 in the heart of Christianshavn (Denmark) lives Signe Bloch and her two children. The beautiful apartment has a cozy atmosphere with its raw wooden beams, arched windows and low ceilings. Because of the limited floor space (90ms) creative solutions were needed to provide extra space and storage. For example, storage space has been created under the bed (3rd image). All the furniture in the apartment is inherited, bought used or found on travels. This gives the home loads of charm and personality!
Casa Cook is a brand new hotel brand by travel company Thomas Cook. Their first hotel, which has recently opened, is on the island of Rhodes, Greece. The boutique hotel has 90 rooms, each coming with a small private swimming pool. The design is a collaboration between architect Vana Pernariv, interior designer Annabell Kutucu and design agency Lambs & Lions. I think the result is beautiful: there is a lot of white and natural materials such as wood and rattan give a rustic chic vibe. Casa Cook Hotel: “Our aim is to set a new standard among holiday resorts. We want to create hotels that connect and inspire like-minded travelers. Those who like to eat local and adventure authentic. Who thrive on style and value well-being. At Casa Cook, there will be no one-size-fits-all architecture. No repetitive interiors. Each hotel will have its own distinct personality and will inspire through the use of eclectic, evocative design. As well as through embracing and integrating the native culture of each location.” More information can be found here on Casa Cook’s website.
This relaxed family home is located on Victoria’s gorgeous surf coast (Australia). The interior design consists of a lot of concrete (bench tops in kitchen & living room area and concrete flooring), reclaimed wood (bedroom and porch) and antique & vintage furniture pieces. All together these elements give lots of character and style to this beautifu home.
Swedish born Helene Henderson has a two-acre organic farm in Malibu. For years she has been organizing cooking classes and hosting farm dinners out of her home and recently she has openend Malibu Farm, a cafe & restaurant at the Malibu Pier in Los Angeles. Helene: “We are not a big corporation or funded by investors, we are a locally owned small business. Our food is super simply prepared, there are no secret ingredients. We order everything organic, but none of our local small farmers are certified, and our big suppliers, do not deliver 100% organic 100 % of the time. I naively thought when I opened the cafe, that organics were easy for restaurant to source – it is not. It is a daily and challenging struggle.However we are proud of the products that we serve and believe we put the best possible produce available on every dish served”