| | | | 'The Picasso Century' takes an expansive view of the towering figure's career, tracing his distinct periods not only through his own output, but also through his personal, artistic and intellectual engagements with the Modernist milieu. Developed with the Centre Pompidou and the Musée National Picasso-Paris, the NGV show opens today and features more than 70 Picasso masterpieces – including Weeping Woman from 1937 – and places them in dialogue with work by 60 of his peers to paint a broader picture of his life and legacy. | From the innovating and mesmerising to the provocative and controversial, films broaden our experience of the world. Be among the first in Australia to see the greatest, strangest and most exciting work that cinema has to offer in 2022 at the Sydney Film Festival, screening at iconic and unexpected venues until June 19. With a mix of hard-hitting documentaries, dramas, comedies and experimental forms, no theme is left unexplored. Pictured is a still from Satyajit Ray's 1955 debut, Pather Panchali, showing as part of a retrospective for the legendary Indian filmmaker. | | | | With its enticing romanticism and bustling charm, Manon, Marco Ambrosino and Manny Spinola's new all-day brasserie, offers a taste of the French lifestyle in Sydney's CBD. European-inspired design and an 'elevated bistro' ambience creates a space that blends seamlessly with the QVB's architecture, making Manon a perfect place to sit and people-watch. Overseen by French-born chef Thomas Boisselier, Manon's menu reflects the evolution of the restaurant throughout the day – from egg meurette and crab on toast for breakfast to oysters, caviar and steak frites covering the lunch and dinner offering. And with a wine list spanning 400 bottles, it's lucky Manon opens well into the evening. | advertisement | | | Low interference and sustainable farming are two qualities we appreciate in a fine wine, both of which are embodied by Voyager Estate's approach. With 170 years of family farming heritage in the Stevens Valley Margaret River area, Voyager Estate has made a long-term commitment to sustainability with the goal of becoming a carbon-neutral business, and in doing so have positioned themselves as one of the most innovative producers of Chardonnay, Cabernet Sauvignon and other red varietals that express the purity and elegance of place and land. | Colour comes to life in arresting and unexpected ways through Jimmy Pike's vivid interpretations of country, landscape, and nature. Ngirramanujuwal: The Art and Country of Jimmy Pike is a beautifully curated selection of the internationally renowned artist's work that invites the reader to journey through the Great Sandy Desert, experiencing the Walmajarri seasons – makurra, parranga, yitilal and jutalkarra – as revealed through his art and intimate relationship with country. Pike's drawing, painting and printing skills reveal the desert as a place teeming with colourful life, history and stories. | | | | This email has been sent to: aymentanaze.news@blogger.com | | To unsubscribe or update your email subscription preferences, click the 'unsubscribe' button below: Unsubscribe | Privacy Policy | | ©2022 Copyright Are Media Pty Limited All Rights Reserved 54-58 Park Street, Sydney, NSW 2000 | |  | | | | | | |
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Uproxx Once upon a time, on a flight from Los Angeles to Oklahoma, a man behind me described the concept of a “ Make Your Own Burger ” restaurant to his seat partner. “First, you pick a bun!” he said in loud bellow, meant for the nearly deaf or perhaps to scare away any bears that might be on the airplane. I did not see him, but I imagine he was also lifting his arms up to look big and imposing. Airplane bears are easily frightened if you look large and are loud. “You can pick a regular bun,” he continued, shouting. “Or a sesame bun. They’ve got those pretzel buns, honey wheat. Or a Hawaiian bun. Or…” he said as if he were about to reveal the location of the Holy Grail, “you could do no bun at all! Make it a salad.” While I appreciated the man’s enthusiasm as he described (topping by topping) every goddamn choice one could possibly find at a “Make Your Own Burger ” establishment, it was 5:30am. I had been up since 3am. And I thought I was going to get to nap, but instead, I spen
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