BLACK TIE BY TIBERIUS & CIRO

BLACK TIE BY TIBERIUS & CIRO

| 9. November 2016 | Designers

Austrian brand Tiberius & Ciro

Tiberius is an Austrian brand with more than 20 years on the market. Last year, we have the opportunity to make a nice interview with Marcos Valenzuela, the designer of Tiberius, and we fall immediately in love with him. He was born in Colombia and he always dreams to be an Opera singer but the thing that turns out in a way, that he is today is the successful designer of Tiberius.

His elegance at the moment to make a dress and the simplicity, make each dress a piece of art.

and the TIBERIUS & CIRO are launching a new co-operation with the title "BLACK TIE" in the joint anniversary year 2017. The jubilee year 2017 - 25 years Tiberius, and 100 years Ciro)

The upcoming festivities and the next ball season promise us sexy cocktail outfits beguiling ball dresses, stately suits, and tuxedos. The icing on the cake at the "I" are the matching accessories and exquisite jewelry.

After almost 25 years of development and experience, TIBERIUS is known as a reliable partner with its own "DNA", both at home and abroad. Their sensual, covetous creations have always distinguished the luxury label. With the new concept "symbiosis of worlds", TIBERIUS is adding further brands, which represent the same high standards of quality and also stand for authenticity and individuality.

In this sense, the international tradition house CIRO, founded in 1917, is the ideal partner for exquisite jewelry and brings the festive and ball season 2016/17 to sparkle. The company's noble identity is underlined by the in-house development, the "CIROLIT". Each jewel is a small masterpiece, made in traditional craftsmanship, luxurious and yet affordable.

TIBERIUS & CIRO - company with tradition, identity, and quality! A "symbiosis of worlds" that could not be better for the coming, festive time.

Credits:

Photograph: Werner Himmelbauer

AUSTRIAN PHOTOGRAPHER CLIFF KAPATAIS INTERVIEW

AUSTRIAN PHOTOGRAPHER CLIFF KAPATAIS INTERVIEW

| 7. November 2016 | Photographers

Austrian Photographer Cliff Kapatais

Cliff Kapatais is an Austrian Photographer and goes by the name Pixelcoma online. He specialized in shooting food, people, and music.  I have seen him lately in some fashion events in Vienna and became immediately a fan of his work. The last time I saw him, was at the Fashion Camp Vienna last month, and I took advantage and ask him for an interview.

I personally believe his work is impeccable especially when it comes to food, and the detail he works with to make and produces his photos.

Were you educated in photography, or are you self taught?

I am largely self-taught, although I did take the "Meisterprüfung" to qualify as a photographer on the Austrian market.

What camera do you use the majority of the time?

My workhorse is a Canon 5D MKII or my smartphone 😉

Which photo are you currently most proud of and why?

My current favorite photo is a picture of the dance Cat Davis:

I like how it captures beauty, fashion, and power in one simple-looking image. Capturing such moments and making them look easy is one of my passions.

Tell us the most important thing about food photography

I'll tell you two very important things: first of all, only take pictures of good looking food, it will make your life so much easier and second of all it's all about the light if you know how to work with the light you can take pretty pictures of practically anything.

Comparing where you are now with where you are when you first started, what could you have done differently to get to where you are sooner?

Start earlier, believe in yourself and follow your heart/passion. It sounds kitschy but if you enjoy doing something it is a lot easier to be good at it. Also no matter what you do, networking is incredibly important, the more people you know the more chances you have.

Describe a typical shoot.

The nice thing about my job is that there is no typical shoot. Every session is different and brings different challenges to it. However, if you shoot people usually you discuss the type of shoot you want to do a week or two in advance to have enough time to plan and prepare everything. On the shooting day itself, I will usually be set up the studio and the lights while the model is getting her make-up done, then outfits and sets are finalized and then we shoot. The shoot itself usually takes a lot less time then all the preparations, this is even truer when shooting food as you only have minutes to take the picture you want before the food starts looking less appetizing.

How much time do you spend taking photos, versus retouching photos?

I try to spend as little time retouching pictures as possible, but in the end, I guess my time is split about 50/50 between shooting and retouching.

Favorite accessory?

Photography wise my favorite accessories are my 50mm lens and a reflector, you can take great pictures with just these tools. Fashionwise I love hoodies, comfort and style untied 😉

Who would you like to work with most?

That's a very long list, but if I had to pick my favorites I'd love to work with photographer Paul Ripke, Model Nika, and Make-Up Artist Carina Pusch.

What is your favorite Photography book?

"Bitte Lächeln Von San Telmo bis Leipzig"  as it combines my favorite photographer and my favorite band. In the fashion world, it would be Peter Lindberghs A Different History of Fashion.

To know more about this amazing photographer please visit: Cliff Kapatais

CURATOR MIA PAPAEFTHIMIOU FOR FRIDAY NIGHTS WITH YURY REVICH

CURATOR MIA PAPAEFTHIMIOU FOR FRIDAY NIGHTS WITH YURY REVICH

| 4. November 2016 | Lifestyle

Curator of Friday Nights with Yury Revich

Mia Papaefthimiou is the curator of Friday Nights with Yury Revich - and international concert and exhibition series - is based on dialogical cooperation between different forms of music, performing and applied arts, fashion, theatre and literature with the target to create a platform for young musicians and artists to present their work and cooperate with the world-known artist of different branches, as well as opening new perspectives in seeing music and hearing to arts.

We make her an interview to understand what exactly a curator does, and how her studies as an architect influence her today

Mia, how did you get involved in Friday Nights with Yury Revich?

It was really a mixture of good vibes, great talent, and a bit of luck! I believe that our cooperation as many great things in life, started by chance, and then good communication and hard work make them last and be successful. Also, I always credit Krystian Nowakowski as the initiator of our cooperation and connection with Yury.

What exactly do you do?

As an architect, I am involved in a variety of international projects of various sectors such as the automobile and pharmaceutical industry in various stages from the competition stage to concept and detailed design. I am also part of CODE Atelier, a creative design collective with a shared passion for architecture, design, curating, and other forms of art that impact people's lives.

As a curator and art director at Friday Nights with Yury Revich, I am working very closely with our team, Yury Revich, Yuliya Draganova, and Emil Eypeltauer, from fixing the program for each season, setting the general dramaturgy of each event, selecting the artists, to graphic work and many more. I give great credit to our success to Friday Nights team, for our devotion, passion, and craziness!

Do you think your career as an architect influence you as a curator for the Friday Nights with Yury Revich?

Architecture for me – similar to curating - is a way of life and a way of thinking. The connection of different parts coming together, different materials and textures, creating aesthetical and functional spaces and experiences for the people who use it. Also, problem-solving and the ability to connect are key characteristics to both my passions.

What is the next goal of your career?

My - or better 'our' - next goal for Friday Nights with Yury Revich, is to achieve a sustainable platform in order to create more opportunities for young artists to promote their work and for culture to be seen and experienced in general.

For my architectural goals, there are any things building up....!

MAKEUP ARTIST ARIANE YURY RIBEIRO INTERVIEW

MAKEUP ARTIST ARIANE YURY RIBEIRO INTERVIEW

| 2. November 2016 | Fashion

Brazilian Makeup Artist

Ariane Yury Ribeiro is a young makeup artist; she is half Japanese, and she grows up until the age of 14 in Brazil when she came to Austria without any German her only way of expression was through art. Soon she started taking painting classes and she discovered her passion for visual arts.

Today she is a successful makeup artist, which we discover not too long ago. We talked to Ariane to see how she started her way to the top, and from where she takes her inspiration.

When did you know that you wanted to be a makeup artist?

I spent much of my childhood helping out in beauty salons in Brazil where my mother worked at the time. When I came to Austria, I barely spoke German and so I used to paint to express myself. My passion for visual art and beauty has stayed with me ever since. So one day I figured, why not combine both?

Who are some people that have inspired you throughout your career?

My mum, she’s a really great hairdresser. She knew how to treat Afro hair really well and seeing her happy clients really inspired me. I want my clients to have the same sparkle in their eyes.

Artist-wise, I love the work of L.A. makeup artist Felicia La Tour. Brazilian makeup artist Augustin Fernandez who taught me to keep it real. Last but not least, hairstylist & makeup artist Maikel June Bleyer who introduced me to the fashion world and whose stories I still get to enjoy while working together for Babyliss.

How long have you been a makeup artist and how did you get your start in the industry?

I joined the Cambio Beauty academy in January where I got to work at various fashion shows. In July, I moved to Vienna to start my makeup business and take over the world *evil laugh*.

How would you describe your signature look and what is it about your style that sets you apart from other makeup artists?

Glossy red lips, very light contouring, nude eyes and a highlighter matching the skin tone.

I think, my diversity. I'm half Brazilian, half Japanese, and based in Austria. My roots literally span 3 continents and have created a world view that reflects on my art.

What’s your favorite makeup forever product?

These three things are a must-have for me:

Origins GinZing refreshing scrub cleanser, Origins Clear Improvement active charcoal mask, and Clinique moisture surge.

Not technically makeup, but they prepare the skin perfectly for applying your favorite makeup product.

Talking about makeup, I’m in love with Limecrime liquid lipsticks!

Oops, now you know my darkest secrets…

What does beauty mean to you?

Beauty comes in all shapes & sizes!

Which are the colors for this season?

The trends for this season are Metallic colors, peach tones, nontouring (thank you Kim Kardashian), and dark lipsticks… oh, and glitter. Glitter everywhere. Everyone’s in love with Pat McGrath’s glitter lip kits. I also think we’re going to see more lipgloss this season.

What is a no-no for this season?

Heavy contouring. That’s so summering 2016 *eye roll*.

Which is the must-have makeup products every woman should have in their makeup bag?

Lip balm, natural blush, a highlighter matching your skin tone, concealer, and mascara.

Where do you get your inspiration?

Books, paintings, and of course, online.

To know more about Ariane, please visit: Ariane Yury Ribeiro

To find more inspiration from her work please visit her Facebook Fan Page

 

Credits:

Model:  Anna Weichselbaumer

Photographer:  Tsvetkov photography

Model:  Vicky luckinger

Photographer:  Erika Zormann

Agency:  Addicted to models

PERFECT AUSTRIAN GOULASH RECIPE

PERFECT AUSTRIAN GOULASH RECIPE

| 31. October 2016 | Recipes

Austrian Goulash

Goulash is a typical dish here in Austria. Austrian cuisine has many influences from Italy, Germany, Hungary, Bohemian, and the Balkans. But the most significant influence is, of course, the Hungarian because for so many years Austria used to be the Austro-Hungarian Empire.

Growing up in Venezuela, with a super Austrian aunt, Sundays where goulash Sunday at her place, the funny thing is that we used to cook together all the time, and we prepare together the famous Apple strudel, the great Christmas cookies and of course my beloved apple pie. But we never cooked Goulash or Sacher Cake, and I guess now is too late for me to ask her these 2 delicious recipes.

For a couple of days, I was at my friend house Angelika, and she was preparing Goulash, and without losing any time I just jump into the kitchen to steal all the secrets of this amazing dish, so today we are going to show you, how to prepare the perfect Goulash!

 

Perfect Austrian Goulash recipe
Print Recipe

Perfect Austrian Goulash Recipe

Amazing Austrian Goulasch Recipe with Spaetzl ( Austrian Pasta)
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Austrian
Keyword: Austrian, Austrian goulash
Servings: 4 serves
Calories: 451kcal

Ingredients

  • 1 kilo beef cut in pieces
  • 1 kilo onions
  • 3 tbsp sweet paprika powder
  • 2 tbsp tomato concentrate
  • 1 tsp salt
  • skin of a lime

Spaetzle Ingredients

  • 500 gr flour
  • 6 eggs
  • salt
  • 1 tsp sugar

Instructions

  • Cut the beef into large chunks and set aside, cut the onions put them in a pan with butter and fried them for 1 min, add the paprika, and fried for 2 min more.
  • Add the beef and add salt (this step is really important) add the skin of the lime and cover and let it cook for over 2 hours in medium temp.
  • Thanks to the salt, the beef will release their on juice, and you will not need to add water at all, it is important you cooked longer in medium temperature, stirring time to time.
  • Cook it till the onions disappear, and the beef is soft, and that’s it!
  • The best way to accompany this delicious dish is of course with Spaetzel, a kind of soft egg noodle found in the cuisines of Germany, Austria, Switzerland, Hungary… But gnocchi is also fine.

Spaetzle Instructions

  • Mix all the ingredients, till you have a sticky soft dough.
  • let the mix rest for 20 min
  • Cook them in a large pot of saltwater, and you can add them one by one with a little spoon, or by using a Spaetzel-panel. Cook them till they come up and float on the surface.

Nutrition

Serving: 1serve | Calories: 451kcal | Carbohydrates: 46.3g | Protein: 33g | Fat: 16.6g