< PreviousCREDIT HERE Your LIFE 90 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 Eclectic Elegance Nestled in the heart of Jumeirah Golf Estates, this resplendent abode transformed by Maryanne and Adam Peacock resembles a postcard from Tuscany Words by ODELIA MATHEWS Photography by AASIYA JAGADEESH HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9004/10/2020 06:35:53 PMCREDIT HERE Your LIFE 91 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 Maryanne and Adam Peacock in the living room. Table from Greece; Cabinet from Wood Culture; Flamingo lamp from Graham & Green HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9104/10/2020 06:36:14 PMCREDIT HERE Your LIFE 92 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 Table handmade in Dubai; Chairs from 2XL; Cabinet from Marina Home; Lights from West Elm; Wallpaper from Etsy HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9204/10/2020 06:36:21 PMCREDIT HERE Your LIFE 93 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 Personality and creativity strike an impressive chord at fi rst glance. Maryanne Peacock’s home resembles an art gallery-cum-Mediterranean-style space bathed in sunlight and fresh airy vibes, tucked within the Whispering Pines District in Dubai and overlooking the ninth hole of the luxurious Earth Course designed by Greg Norman. “It was the fi rst house I’d ever seen in Dubai that I fell in love with,” recalls Maryanne, mum to newborn son, Rafa and Founder and CEO of The Peak (wearethepeaks.com), the fi rst home-grown travel club in the GCC. Maryanne and her husband Adam fi nally purchased the property and moved in early this year, spending a laborious few months redoing a few aspects of the Tuscan-style, four-bedroom, double-storey contemporary villa to resemble, not just themselves, but also their wanderlust for travelling and their seven-year love story that blossomed in Dubai. Maryanne didn’t quite want to follow a particular theme or hire a design consultant to inject her dream aspects into the property and so, she took a hands-on approach to her style guide. “We wanted it to be bright and vibrant, but at the same time cozy and homely with the interiors refl ecting our travels.” Selecting a muted palette with accents of pop colour to offset the white and bright interiors, Maryanne and Adam reworked a few specifi c zones to keep with the Italian spirit of the place. “Before we moved in, we focused on painting and fl ooring mostly,” she says. “All the door frames and doors were repainted white. We also did all the fl ooring to brighten up the place and had the top fl oor carpeted.” The ground fl oor was converted to accommodate an offi ce, and wood- effect fl ooring was selected to complement the warm white tones of the marble. The outdoor landscape was redesigned to follow a Tuscan garden theme with manicured green shrubs and bushes, elegant tiles bedecking the pool, a gazebo and an outdoor lounge area - complete with a fi replace An interior view of the living room designed with pops of colour An interior view of the powder room HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9304/10/2020 06:36:29 PMCREDIT HERE Your LIFE 94 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 and a laid-back seating enclave to gather family and friends. Preferring to work with local companies like the Dubai Garden Centre, Marina Home and Wood Culture, Maryanne unleashed her own styling aesthetic to introduce personality into their home. “We created some unique pieces with the help of Wood Culture, like our linen closet and daybed, plus most of our statement chairs,” she says, speaking of skilled specialists who were called in for particulars such as bespoke wood and rattan furniture, special tiling in some areas of the house, a customised TV cabinet and bone inlay side tables to match. Always on the hunt for one- off pieces that standout as conversation starters, the nooks and corners of the house come alive with striking elements such as statement lamps, colourful wallpaper and a riveting collection of books. As frequent luxury travellers, the couple intentionally sourced elements together to refl ect their travel diaries and to that end, they’ve created the perfect wall art to resemble a gallery-style setting along the staircase. “I’m also a big fan of travel keepsakes and decoration objects,” admits Maryanne. “The collection has grown over the years and consists of art and photos from our travels, plus pieces of art from local Dubai-based companies.” As a big hotel fanatic, Maryanne picks up inspiration from the places she has visited, always stopping by the local markets and boutiques. For a little touch of Parisian elegance, framed silk scarves break up the art and photos, only to hint at the couple’s love affair for eclectic patterns and prints. It also goes to show the creative genius of a free hand led by passion and novelty, where empty spaces come alive with distinctive and inimitable taste. “Artwork aside, we have placemats from Bali, rugs from Turkey, cutlery from France, cushions from Morocco, Murano glasses from Venice, beaded animals from Cape Town, bone inlay drawers from India - the list goes on!” smiles Maryanne. If life is all about the journey and not the destination, then the Peacocks have certainly captured their memories within these four walls. Their home is not just a work of art but also a testament to all that they love and cherish in life; it’s their journey through the years, traversing the continents and capturing for themselves a healthy slice of harmonic bliss that resonates with the soul. ■ Vintage Hermès scarf frame; Dresser from India; Chair from Wood Culture HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9404/10/2020 06:36:38 PMCREDIT HERE Your LIFE 95 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 An interior view of the master bedroom. Bed made-to- measure; Lights from Graham & Green; Side tables made in India; Pillows from Bali HBI_047_90-95_AFL_Maryanne Haggas_11376090.indd 9504/10/2020 06:36:49 PMLIFESTYLEThe Currently heading the team of executive chefs at renowned Italian restaurant Roberto’s, located in the heart of DIFC, Chef Francesco Guarracino fondly shares his journey and core belief of instilling a sense of authenticity in every culinary creation Magnifi co Cuoco Words by ATHWIFA SALEEM Photography by AASIYA JAGADEESH HBI_047_96-99_LIFESTYLE_Francesco Guarracino_11372546.indd 9604/10/2020 06:42:16 PMPHOTOGRAPHY BY AASIYA JAGADEESH 97 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 LIFESTYLE The Diners can expect quality produce and authentic hospitality, with comfort food that is familiar. Most recently, the chef has curated a brand new menu with his team, with the signature dishes inspired by memories of their upbringing in Italy. “Our culinary story fi rmly focuses on the freshest ingredients and a healthy approach to cooking those recipes,” he says. When asked what message he would like to impart to aspiring chefs, he says, “Prioritise the taste over the presentation. A tasty dish can become a good-looking one when the opposite is very diffi cult.” ■ robertos.com Sorrento-based Chef Francesco Guarracino’s passion for food and culinary art emerged from being born into a family of chefs, with his own father being a revered two-star Michelin chef. “From a very young age, I naturally associated the kitchen ambience to something very familiar to me - it has always been part of my life,” he says. The road to pursuing a career in the culinary fi eld was not a straight path for Guarracino, despite hailing from a family of chefs. “My father didn’t want me to be a chef, thinking I would miss out on important family matters as he had, but I had such a passion for food, so I started working secretly as a chef at 11,” he humbly recalls. “They thought I was a waiter. Coming from a family of chefs, I realised that cooking for others and making them happy had become a natural gesture and an integral part of who I am,” he laughs, adding, “I often used to say that tomato sauce runs through my veins, instead of blood.” Some of the memorable experiences that Guarracino has bagged himself include having worked for some of Italy’s fi nest eateries alongside prominent chefs including Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Gennaro Esposito and Moreno Cedroni. Being under their wing meant honing the disciplinary and crucial skills needed to lead him onto the successful culinary career path he is on today. Chef Guarracino’s meticulous approach and innate passion led him to excel in many competitions, and he has since held many senior executive roles in restaurants across Italy, Spain, England and now in the UAE. As the Group Executive Chef at Roberto’s in Dubai, Guarracino brings forth his authentic Italian fl air for fi ne dining, while injecting a sense of culinary drama into his specialty dishes, with the tableside cooking practice offering diners an unforgettable dining experience. “Working at Roberto’s has been very different from any other restaurant I have ever worked in before,” admits Guarracino. “Despite its overarching style, it exudes a different ambience depending on the time of day and varying spaces of the restaurant. Roberto’s has something for everyone - from laid-back family dining to business lunches, buzzing aperitivo in the early evening to romantic dinners and an upbeat night element. It’s a progressive venue that constantly evolves with the ever-changing Dubai hospitality scene.” Chef Francesco Guarracino in his element at Roberto’s Kitchen HBI_047_96-99_LIFESTYLE_Francesco Guarracino_11372546.indd 9704/10/2020 06:42:26 PMLIFESTYLE The 98 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 Ingredients 300g fl our for dough 100g fl our for sprinkle 3 fresh eggs 70ml water 100g cherry tomatoes 1kg live lobster 2 garlic cloves 100g asparagus 100ml cooking cream 10g parsley 10g basil 1 lemon Olive oil Salt and pepper Method: 1. To make fresh pasta, pour a little less than 300g of fl our into a bowl (better keep some of it aside to add if necessary) or directly on a wooden pastry board for its porosity. Create a notch in the centre and add the whole eggs and with a fork, mix at the same time. Begin to incorporate the fl our. Once the liquid part has been absorbed, start kneading by hand, transfer onto a pastry board or a wooden surface and knead the dough for about 10 minutes with your palm energetically, pulling it in all directions but taking care not to tear it. 2. Once the dough is smooth, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. Then sprinkle the surface board with some fl our and roll the dough into a thin, rectangular sheet of a couple of millimetres with a rolling pin, taking care to keep the rest in the fi lm so that it will not dry out. Sprinkle some fl our on the pasta sheet and roll the edges by dragging them towards the centre. So, fi rst on one side and then on the other until you get to the centre. With a well-sharpened blade, cut the dough into rings about 1cm thick. Unroll them gently with your hands - they should be about 12-15 centimetres long. 3. For the sauce, wash and halve the cherry tomatoes and set aside. Take the lobsters and with a knife, divide them in half by length, then break the walls of the claws with the help of a nutcracker, so that the meat contained in them releases FETTUCCINE ROBERTO’S the tasty liquids. In a non-stick pan with the oil, add the cloves of garlic in their skin. When the garlic is golden, remove it and place the lobsters in the pan with the cherry tomatoes for 3-4 minutes, covered. Add some water (you can use vegetable stock or shellfi sh stock if you have it) and cook over moderate heat for 2 minutes. Season with salt and pepper. 4. Place a pan full of saltwater on the fi re and bring to boil. This will be used to cook the fettuccine. 5. In a saucepan, pour the cooking cream with one garlic glove peeled and let it boil for 5 minutes. Once removed from the heat, blend it with a minipimer and set aside. 6. Clean the asparagus and with a sharp knife, cut them into thin ribbons. 7. Place the fettuccine in boiling water and in the meantime, remove the meat from the lobster shell and cut it into cubes to dip in the cherry tomato sauce. 8. Strain the fettuccine in the pan with the sauce, then add the asparagus and 2 spoons of garlic cream. 9. Garnish with fresh basil and serve! HBI_047_96-99_LIFESTYLE_Francesco Guarracino_11372546.indd 9804/10/2020 06:42:36 PMLIFESTYLE The 99 HarpersBazaarArabia.com/Culture/Interiors Autumn 2020 PHOTOGRAPHY BY AASIYA JAGADEESH Ingredients 180g milk 350g cream 350g white chocolate 8g gelatine 4 eggs 130g sugar 10 yellow lemons 180g almond powder 6g baking powder 150g extra virgin olive oil 100g sugar Lemon Mousse: 180g milk 350g cream 350g white chocolate 8g gelatine 5 lemon zest Method: 1. Place the gelatine sheets in ice water to rehydrate. 2. Grate the lemons in milk and bring to boil, with the help of a strainer to remove the lemon zest. LEMON E LEMON 3. Pour the milk on the white chocolate and stir until completely dissolved. Add the liquid cream and mix well. 4. Refrigerate for 12 hours. 5. Move the compound into a bowl and with the help of an electric whip, mount the mixture until the initial volume doubles and transfer in a piping bag. Olive Oil Sponge: 4 eggs 130g sugar 2 lemon zest 180g almond powder 6g baking powder 150g extra virgin olive oil Method 1. Sift the almond fl our and baking powder in a bowl. 2. Grate the lemon peels inside, then pour the oil and mix well until you get a creamy consistency. 3. Using an electric whisk, beat the eggs with the sugar until you get a foamy consistency, then mix gently together with the almond oil mix compost. 4. Pour into a baking tray lined with parchment paper and bake at 200°c for 10 minutes. 5. Remove from the oven and allow to cool at room temperature. 6. Once cooled, cut the sponge cake into cubes. Lemon Jam: 500g yellow lemon 100g sugar Method 1. Peel the lemons. 2. Cut every segment and remove the membrane. 3. Once it is ready, mix with sugar and cook for 10 minutes. 4. Remove from heat and allow to cool down. 5. Once it cools, add fresh mint leaf and mix. Presentation Pour one teaspoon of lemon jam into a large glass, cover it with some olive oil sponge cubes and then pipe lemon mousse. Cover the mousse with lemon jam, some olive oil sponge cubes and decorate with fresh mint leaves and grated lemon zest. Voilà! HBI_047_96-99_LIFESTYLE_Francesco Guarracino_11372546.indd 9904/10/2020 06:42:45 PMNext >