Style is by principle enigmatic, subjective to ones own aesthetic values - or is it? When it comes to Claudia Jukić, it is obvious that her distinct way of doing (dressing, styling, conversing) is palpable to all, irrespective of context. She is an innovator, and more importantly, she embodies the confidence to see her ideas through.
This makes her more than qualified to hold the role of style editor at Jones Magazine, after almost a decade working in adjacent positions for mastheads like Elle. Beyond magazines, she has earned a reputation for an approach that is pleasant, cool and completely distinct.
Working in this new Covid-19 climate has meant more time at home in her breathtaking Tamarama abode, exercising, swimming and cooking.
What does WFH look like for you?
Isolation is a mix of part-time work, creative projects, daily swims and sport documentaries as I live with my sport-deprived husband, Thomas. I've suddenly taken an interest in cricket, football, cycling and basketball, but still cant get into formula one.
How have you found balance during this time?
Pre-covid, I worked out begrudgingly. Now, it's so apparent that when i'm active, my mood is better, I stress less and sleep better. Exercise! Who knew.
How does cooking fit into your day?
I'm an impatient cook so breakfast and lunch are beyond simple: fresh bread for toast and local produce for salads. Dinners we get a little more creative: Alison Roman recipes, anything Bon Appetit and trying to recreate my Baba's classic Croatian dishes.
Share a meal you've enjoyed at home:
Tonight i'm cooking Silver Bream with Lime Salsa. There's nothing more impressive than serving a whole fish so i'm trying to master it before entertaining is back in full swing.
You'll need whole fish (one per person you're serving - my parents are here so that makes four of us), coriander, a bunch of spring onion, 3 garlic cloves, 3 limes and 2 jalapeno peppers. Plus, kitchen staples like salt, pepper and olive oil.
1. Make the salsa by coarsely chopping and combining the coriander, spring onion tops, 1 jalapeno and garlic with zest and juice of 1 lime. Stir in olive oil, about 100mls, then season with pepper. Mix, Salsa, done.
2. Then heat the oven to 225 degrees and line a baking sheet with foil. Pat each fish dry and coat with olive oil, salt and pepper. Transfer to the baking sheet.
3. Thinly slice the remaining limes and jalapeno and divide amongst each fish cavity along with the white scallion buttons.
4. Bake fish for 15-20 minutes then serve with salsa on top.
It's a simple, zesty main which I served with roast carrot, broccolini and a herb salad.