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EDITOR’S NOTE<br />
Red <strong>Hot</strong><br />
“Everything good, everything<br />
magical happens between the<br />
months of June and <strong>Aug</strong>ust,”<br />
wrote Jenny Han in ‘The Summer<br />
I Turned Pretty’. The book is<br />
part of a trilogy of young adult<br />
fiction, the kind you’d read when<br />
you’re 16 on a beach during<br />
school vacation, but we’d like to<br />
think the sentiment remains true<br />
regardless of age. After all, we<br />
look forward to the beginning<br />
of a new year when we cast off<br />
the old, and the end of the year is<br />
when we look back and celebrate<br />
with friends and family; but the<br />
middle of the year is as good a<br />
time as any to celebrate life. It’s<br />
the season of school holidays<br />
and vacation plans, of delicious<br />
warmth (in most places), and<br />
a time when you can shrug off<br />
formality and adorn a more<br />
simple, effortless approach<br />
to living.<br />
In tune with that, this issue’s<br />
theme is Red <strong>Hot</strong> and pertains not<br />
just to the reading on your car’s<br />
temperature gauge, but to all that<br />
is on trend and of-the-minute.<br />
You’ve heard the phrase “If you<br />
can’t stand the heat, get out of the<br />
kitchen”. Dominik Fruth MD of<br />
Häfele Malaysia, Singapore and<br />
Vietnam is all about the kitchen<br />
and more. He heads a regional<br />
team that provides complete<br />
kitchen solutions from intelligent storage systems to smart hinges and security locks.<br />
There’s no denying the heat that burlesque star Dita Von Teese brings to her art; her passion for dance has<br />
catapulted her to global fame. We speak with this modern-day feminist in this issue’s Game Changer interview.<br />
If that makes you thirsty (and we think it will) then consider the perfect drink for these hot months – gin.<br />
Ever since gin and tonic was prescribed by doctors as a cure for malaria, this clear spirit has been favoured in<br />
tropical countries such as our own, and is now back in fashion. We explore gin culture with Scottish gin maker<br />
The Botanist before turning to one of the hottest culinary cities in the world, Parma, home of Parma ham<br />
and Parmesan cheese.<br />
Of course when it comes to food there’s no denying our own insatiable appetite for the spicy. This month’s<br />
Dishes certainly fit the bill and are sure to fire up the senses. We hope this issue does the same.<br />
The <strong>Tropicana</strong> Editorial Team
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