Eat for impact with Green-On

Meet Frankie Cox: the 33-year-old chef creative behind premium Melbournesalad bar, Green-On. The former New York chef has been driving a trulygrassroots reckoning in her hometown since 2021, carving out a spacefor locals to get curious about how they’re eating for impact. 

If you want to, you can learn about where every element of your meal is comingfrom, and feel proud about close-to-zero waste output.

Green-On’s considered approach to curating the humble salad (and showing howgreat it can be) is a force for small-scale change with flow-on effects in thecommunity. To get you up to speed: Frankie was the youngest female ExecutiveChef in NYC when she took the culinary controls at the Australian restaurant, TwoHands, at just 25 years old.

Frankie’s ethos extends far beyond the walls of Green-On to permeate the lives ofher clientele and team outside of lunch hours. The habitual ways we shop,consume and waste-manage are all in question after a bite at Green-On.

But this hidden lunch haunt is much more preoccupied with inspiring people, ratherthan shaming them into action. Frankie and the crew have created a tight menu ofgo-to bowls that are made on the spot, or tweaked to someone’s individualpreferences.

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Where colour theory meets fashion

We each give strong subconscious meaning to different colours andwe are influenced by "colour-coded" stimuli all day, this effects howcertain colours make us feel and our reaction is always personaland subjective.

To refresh your understanding, Dopamine is a feel-good neurotransmitterthat is most notably responsible for causing us to feel pleasure.

At PK HQ, we truly believe in the simple importance of waking upeveryday and deciding to dress in a way that brings us joy,inspiration, purpose and at the very least, boosts our moodfor the day. 

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THESE SALADS TELL STORIES

Lip-smacking flavour, uncompromising ethics, peak nutrition, and humanconnection are served up in spades at Green-On salad bar,Cremorne.

And it’s all thanks to this Melbourne girl — the former youngest femaleexec chef in NYC at 25 years old.

Welcome to our new world - the rebrand

We revealed our new PK branding to the world this week, a project overa year in the making and very close to our hearts! A new logo and brandidentity to mark our evolution in the active space and to signify thatwe’re moving with you when it comes to considered, trend-forwardand functional movement-wear.

 A rebrand became an important catalyst for us to demonstrate in a bigway how we have levelled up when it comes to fits, fabric andfunctionality and to remind you that we are always doing ourbest to be better. 

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It creates opportunity for creativity andexpression

No matter what your medium, these social media platforms and a lot ofapps allow for the most creative outlet and most of the time with avibrant creative and receptive community on the other end!

It’s truely a special moment in time to be able to share our work, passionsand connect in the way we do.

Practicing mindfulness with media

At PK HQ, we are a small team of creatives who are deeply inspired by theimaginative communities and innovative content we have access to via socialmedia but we must admit.. we’re all a little too addicted to our smart phonesand apps at times! 

So, as we move into the slower seasons we’re collectively making a consciousdecision to create a healthier relationship with our devices and the apps!If you’re anything like us, you’ve probably had this conversation a million times,read a million blogs/articles and taken conscious steps to have a healthierrelationship with your smart phone before but let’s face it, they are designed to beaddictive and some of us (guilty) need constant reminding to have a well neededbreather.

Vol.03 "Move Your Body, Calm Your Mind" Serieswith House Of Sculpt

Sascha and Nicole both come from a dancing background where Ballet was a huge partof their lives. They loved the discipline, mastery and joy of ballet and were continuallyseeking that same fulfilment from movement after they stopped dancing.

In 2020, they decided it was time to stop looking and start creating. They soon launchedHOUSE OF SCULPT, an in-person Pilates studio at Bondi Pavilion as well as a premiumon-demand Pilates platform.

Sasch and I both come from a dancing background where Ballet was a huge part of our lives.We loved the discipline, mastery and joy of ballet and were continually seeking that samefulfilment from movement after we stopped dancing.

In 2020 we decided it was time to stop looking and start creating. We launched Sculpt by theSea in Tamarama which is now HOUSE OF SCULPT.

HOUSE OF SCULPT is an in-person Pilates studio at Bondi Pavilion as well as a premiumon-demand Pilates platform. 

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Read more3 grounding practices for busy mums.

It’s no secret that mums can often feel as though their brain has 7 million tabsand apps open with half of them going haywire and you don’t know wherethe music is coming from. 

As a parent, being overwhelmed from time to time is part of the job descriptionand can appear in many different forms. It doesn’t always have to look likehyperventilating, unpredictable bouts of rage or uncontrollable sobbing.

It can also look like trouble concentrating, thoughts caught on a loop, havingfeelings of insecurity, restlessness, feeling disconnected from yourself andsurroundings, the list goes on.

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What inspired you to create your business/space?

Sascha and I connected over the shared want for a Pilates class without theBS, the BS being the ‘slim down here, tone up there’ narrative.

We decided it was time to step into some intentional action and enable peoplea space to move their bodies by doing our  fun yet challenging method. 

We began HOUSE OF SCULPT with the mission to help people to reframewhat exercise means to them. To enable people to see challenge as anopportunity to grow and movement as a means to empowerthemselves. 


Eat for impact with Green-On

Meet Frankie Cox: the 33-year-old chef creative behind premium Melbournesalad bar, Green-On. The former New York chef has been driving a trulygrassroots reckoning in her hometown since 2021, carving out a spacefor locals to get curious about how they’re eating for impact. 

If you want to, you can learn about where every element of your meal is comingfrom, and feel proud about close-to-zero waste output.

Green-On’s considered approach to curating the humble salad (and showing howgreat it can be) is a force for small-scale change with flow-on effects in thecommunity. To get you up to speed: Frankie was the youngest female ExecutiveChef in NYC when she took the culinary controls at the Australian restaurant, TwoHands, at just 25 years old.

Frankie’s ethos extends far beyond the walls of Green-On to permeate the lives ofher clientele and team outside of lunch hours. The habitual ways we shop,consume and waste-manage are all in question after a bite at Green-On.

But this hidden lunch haunt is much more preoccupied with inspiring people, ratherthan shaming them into action. Frankie and the crew have created a tight menu ofgo-to bowls that are made on the spot, or tweaked to someone’s individualpreferences.

Read more

Where colour theory meets fashion

We each give strong subconscious meaning to different colours andwe are influenced by "colour-coded" stimuli all day, this effects howcertain colours make us feel and our reaction is always personaland subjective.

To refresh your understanding, Dopamine is a feel-good neurotransmitterthat is most notably responsible for causing us to feel pleasure.

At PK HQ, we truly believe in the simple importance of waking upeveryday and deciding to dress in a way that brings us joy,inspiration, purpose and at the very least, boosts our moodfor the day. 

Read more

THESE SALADS TELL STORIES

Lip-smacking flavour, uncompromising ethics, peak nutrition, and humanconnection are served up in spades at Green-On salad bar,Cremorne.

And it’s all thanks to this Melbourne girl — the former youngest femaleexec chef in NYC at 25 years old.

What we've been loving this month at PK.

Apart from collectively embracing the warmer weather and more frequent dips in the ocean.We’re excited to share what we’ve each been loving this month at PK HQ. 

Espressos 
Avocado Zinc sunscreen for our Bali adventures 
Yume Yume beige flip flops 
Sun Rituals towels 
Living in the new PK Odyssey Pant & Bubble Logo T-shirt in Sand
Currently on Nusa Lembongan with my family. Taking time to relax and be together; drinking100+ coconuts, swims and sunset Dinners at warrungs on the beach.

Like Nat, I also have a newly found obsession with Avocado Zinc, I live in sunny Sri Lanka soI use their Olive Tint SPF as "makeup" everyday. 
Starting everyday with a Cashew Milk Latte in the jungle oasis that is The Kip Sri Lanka.
The Wood's adaptogenic + nervine herbal capsules are very generously supporting mynervous system at the moment. 

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Autumn Grounding

As we shift into the Autumn season, keeping ourselves grounded is the mostimportant thing we can do to support the health of our body and mind.According to Ayurvedic Science (the sister science of Yoga), Autumn through toMid-Winter is when the presence of Vata Dosha (i.e air/space) is the mostpredominant.

Inherent in the elements during the Autumn and early Winter season are thequalities of cold, dry and light (airy).

Just as we experience these elements in our external environment, with naturechanging to endure the wind and cold air, they will also impact the mind andbody—particularly if there’s already an imbalance present. This is why we canoften become unwell and out of balance as the seasons change.

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LUCIA'S PICKS

Jamie Tiller NTS playlist - In memory of his passing Supporting small & local, a few of my favourite female led Aussie brands; Briwokjewels, Raie eyewear, Butterfly Kisses & JOAEN

My favourite sustainable salon of all time Paloma Roan, located in West End BNE.Mikki is a creative genius and her team are the sweetest and hardest workinghair angels you’ll ever meet. The best place if you’re feeling a change upwith your hair.