Bread & Circus, Alexandria

“We were the generation of dreamers”, says John Bechara, stopping for a chat while gathering plates. Reclining in stripy deck chairs, we bask in the Autumn sunshine and find ourselves engaged in a philosophical discussion while sipping organic blueberry smoothies. “We studied for the sake of learning, challenged traditions and explored the ideas of the world…”.

Riding the revolving door schedule of fast paced city living, days blend without warning into indistinctive weeks and months pass before we seem to have a chance to blink. It’s a rare treat to venture out of routine, crack a pattern and find our eyes jolted open to delights on our doorstep.

At ‘Bread & Circus’ in Alexandria, Bechara’s daughter Amanda is busy preparing food in the kitchen, laughing with customers and generally running the show (with her boyfriend and co-owner, Danny Goldstein). A trendy warehouse style canteen in a re-used brick factory, giant spoons hang on the wall, gourmet condiments line the counter and pineapples hang out with jars of homemade jam on geometrically aligned shelves. The version of the latin phrase panem et circenses is an apt reference to frivolous appeasement methods adopted by the Ancient Roman senate to distract the population from serious civic concerns. 

Artfully combining healthy, organic produce, an edgy location and eclectic décor to create a positive distraction from all concerns – civic or otherwise - Bread & Circus manages to tick all of the boxes for implied success in the discerning Inner West. A welcoming sunny space made friendlier with a cheeky music selection, a healthy menu of fresh produce that regularly changes, and creative presentation of dishes, the three month old eatery is buzzing on a Sunday afternoon.

We order the sustainable steamed barramundi sandwich box – a biodegradable box full of “fresh bright quirky organic sandwich fillings w/ freshly cut slices of sourdough & salady side things” - and a mix of unusual but delicious salads. The “sandwich” is a smorgasbord of DIY ingredients, elevating the humble concept of two slices of bread and filling to the next level. Each bite oozes health, professionally and thoughtfully executed while maintaining its rustic originality.

Easily exceeding standard expectations, the X-factor of Bread & Circus is the warmth behind the smiles, the genuine hospitality that only comes from owners passionate about their creation. With Amanda’s dad gathering plates, her boyfriend manning the counter and her mum checking on customers, Bread & Circus is a friendly oasis nestled among the industrial streets of Alexandria.

A Master of Philosophy and hailing from Lebanon, Bechara pops by again to see how we’re getting on. Already a familiar face, he regales us with tales rich with history, stokes debates over culture, and glows with pride as he speaks of his daughter’s venture. This chance encounter with John - a common feature of travelling but rare in the comfortable routine of life at home - is one of those moments where life seems to pause, a reminder that colour, depth and philosophy are ever present behind everyday interactions if one takes a moment to notice. 

From the giant bags of chickpeas lining the floor to the carefully selected tea menu (“brewed by a tea neurotic”), Bread & Circus inspires one to revert to the mindset of the traveller, unravel stories and join the generation of dreamers - at least for an afternoon. 

"When you realise how perfect everything is, you will tilt your head back and laugh at the sky"
Buddha

Hong Kong; A Quintessentially night on the town

To the uninitiated, Hong Kong is an overwhelming jumble of twisty streets, narrow buildings and teeming market stalls. Businessmen, expats and local traders mingle among a confusing collection of skyscrapers, quirky local stores and premium global brands. 

With a philosophy that insists that life is too short to waste time on second best, Quintessentially Hong Kong addresses the mystery by offering us a window into the enviable lifestyle of Hong Kong’s privileged. An eclectic city that can be tailored to all tastes, our fabulously foxy Quintessentially host – the aptly named Fiona Foxon - artfully guides us through the rabbit warren of streets to discover hidden laneway treasures, private members clubs and hedonistically playful party places. 

Quintessentially's Fiona Foxon & Avey Cortes

Peach & Rose Daquiri at Soiree

Our first stop is a cocktail at Soiree, a stylishly shabby-chic bar frequented by the genetically blessed and sartorially winning. Soiree’s signature cocktail, the Peach and Rose daiquiri, manages to present itself as a dessert, a work of art and a floral tribute in one. With a generous chocolate rim, the smoothie texture of the peach is enhanced by the subtle scent of rose emanating from the rich concoction. Comfortable on the intimate leather lounges, it is tough to wrench ourselves away until we discover our exclusive dinner destination. 

Rachel Jacques at Cipriani

Cipriani Hong Kong is a private members dining club which opened in 2003, a branch of the internationally renowned empire of restaurants around the world. Opened by David Tang and Giuseppe Cipriani, the Hong Kong location prides itself on serving high quality, traditional Italian food to illustrious guests. Counting the likes of Bill Clinton among their regular guests, the impeccable service, flowing wine and warm flavours gave us a taste of the international standards of premium Hong Kong living.

Gauging our predilection for cocktails and dancing, Fiona suggests a post-dinner visit to the Kee Club, a venue that claims to “embrace people from all walks of life – from business professionals to social butterflies”. The Quintessentially name is our passport to the VIP tables, where the gentlemen opt for espresso martinis while the ladies go for lychee. The décor and service scream luxury, while the Friday night crowd is amped for a party. A mesmerising display of unsubtle wealth and glamour, Kee is currently the “hands down - place to be” on Hong Kong island according to our guides. 

Cocktails at Kee

Whether one falls into the camp of “business professional or social butterfly”, no visit to Hong Kong is complete without a foray into Lan Kwai Fong (LKF), the hub of the island’s late night party scene. Awash with activity and beats at 2am, many an expat escapade has taken place on the colourful, narrow street. Our last Quintessentially stop is at a bouncing club named Fly - complete with shots of coffee patrone, cheesy 80s music revving up the dance floor, and a rowdy crowd spilling onto the street. 

Between hidden wine bars, private clubs and popular discos, our Quintessentially Hong Kong night gives us a window into the fast-paced lifestyle that characterises the city. Often touted as the New York of Asia, the bewildering variety of places to discover with limited time reminds us that life is, indeed, too short for second best.

Quintessentially is global Private Members' Club with 24/7 Concierge Services and exclusive member benefits.  Lifeafterfive* was a guest of Quintessentially Hong Kong.

Guest Post: A shift towards a new era of working

Guest post by Alexandra Hsiao

In today’s performance-focused work culture, Leave of absence is a loaded term. “Lack of focus”, poor performance”, and “burnout" are some of the negative associations which swirl around the idea, implying people only take LOAs because they have no choice, or when they are about to quit.

On the contrary, those three little letters have given me an opportunity to pause from the mad climb up the ladder, take a breath, and reflect. We are concerned with our growth and in our professional roles, but to grow holistically as a person, and in more than one direction, is equally important.

The LOA recognizes a shift towards a new era of work, or “reworking”. We are not one-dimensional robots who want to excel in one role for the rest of our life. This is an age where having one professional role your entire life is unlikely, and (I would argue) stifling. My generation, adept at having hands in many pots, wearing multiple hats, sometimes simultaneously. The model – photographer– entrepreneur is an example that often pops up in Vogue, but my friends - Danz, consultant – blogger – performer, and Paul, consultant – entrepreneur – student, are two real life examples of how we want to live today. Stephen Hawking said: “Intelligence is the ability to adapt to change,” and he is more right today than ever before. This desire for flexibility, agility and balance is not a silly, Gen Y whim that undermines productivity and progress – it is good for business, and for society. I am a prime example.

After four years of management consulting, I needed to take stock. I was questioning the work I was doing and my place in the world. Luckily for me, my boss was forward-thinking enough to recognise this and I left Sydney for New York to intern with a social mission startup called Catchafire.

The tech startup industry, which has become popular and newsworthy via the success of companies like Facebook, Twitter and Groupon, seemed a perfect opportunity to put my consulting skills to use in a different context. More than anything, I wanted to use my skills to build something meaningful that would help people.

What I found in the startup world did not disappoint me. Startups are everything that corporations are not. Inherently small - Catchafire had 10 employees when I joined - everyone wears many hats to drive the company forward and operates in perpetual bootstrapping mode. Startups also require true end-to-end thinking, as you are coming up with the strategy, building it, executing it and then evaluating it, iterating continually and often. You have to build it all yourself, and this is difficult but wonderfully satisfying. True startup junkies are visionary but also practical, people-people but obsessed with metrics; technical but commercial.

In consulting, the learning curve for new clients is steep, but in startup, especially with a disruptive product, you are not learning the industry rules but creating them. There were moments when the team, stumped at a moment of impasse, would look at each other and realise that what we were trying to do had never been done before.

On my LOA, I learned more about what I am naturally good at and what I want to do with my life than I have in the past 2 years. Never did I think I would be making sales, or building partnerships, but by the end of my time at Catchafire I was leading the company’s expansion into a new market.

Any company that wants to win the talent war for the next generation should recognise the value in giving their staff time to explore and develop themselves. Australia is ahead of the curve here, with many of the big banks and firms granting this time to their staff. In America, however, the term “career break” draws looks of blank incomprehension from most people. Companies need to give their teams the mental and emotional permission to take this time. Many people are afraid that if they take a LOA, they will be seen as ‘weak’, or lose their place in the succession line.

The rules of work are being rewritten. The popularity of coworking is exploding, the Google 20% rule is being applied in more and more workplaces and entrepreneurship is the new ‘investment banking’. Career breaks are part of this movement, and employers should embrace them as a tool to sharpen their talent pool.

Alexandra Hsiao is an ex-management consultant, design student and author of the blog Startup Summer in the City.