RUSSH

RUSSH Magazine is an independent, innovative fashion magazine, showcasing the work of leading and up-and-coming creatives across fashion, beauty and the arts. With its finger firmly on the pulse, the magazine collaborates with some of the industry’s most forward-thinking, boundary-pushing talents from across the globe to create a diverse offering of engaging and thought-provoking content. At its core, RUSSH Magazine reflects the way intelligent readers and tastemakers approach fashion, beauty and the arts to create their own distinctive style.

RUSSH

EDITOR’S LETTER

EXTREME SUSTENANCE • The creatives behind this issue on the things that feed them.

HANNAH WICK • Good taste or bad taste? As far as cover model Hannah Wick is concerned, the choice is simple. Both. Taste, she believes, is in the eye of the beholder, and frankly, what’s the point in doing this thing called life without a few daring moments for the history books along the way? Faux fur hats and bright colours a non-negotiable, of course. A favourite of Maria Grazia Chiuri and a familiar face on the runways of JW Anderson, Jil Sander and Altuzurra, Wick is moving fast, and that’s exactly how she likes it. Coming along for the ride? The playlist has already been set. Kelela’s debut mixtape, Cut 4 Me on repeat the whole way, baby.

WE LOVE

BETTY CATROUX

Meet My Gaze

CLOSE TO HOME • Tiffany & Co.’s Save The Wild collection has helped to protect some of the planet’s most endangered species. Now, it’s adding the koala to its ranks.

POINT BLANK

IN GOOD FAITH AND BAD TASTE • How siding with ‘the bad’ can be a small personal act of harmless rebellion.

POISON ARROW

Dig In

READS • Four of our most delicious chefs on the books that made them.

OUR GIFT TO YOU

EAT IT • Food, sex and the language that binds them.

NOT SO PEACHY • The fine line between pushing the boundaries and becoming rotten fruit.

BREAKING THE FAST • Michelle Zauner – aka Japanese Breakfast – on turning a new page.

RECORDS • One more time. Do or die tracks to play on repeat.

PRICIE HAS ENTERED THE CHAT • Here, the musician talks creative evolution, cautious authenticity and self-assurance.

HEALTH & BEAUTY

SUGAR SUGAR

GOOD ENOUGH TO EAT • The natural and clean beauty products that nourish us, body and soul.

THE FRENCH WAY

SHUCK ME • Are oysters the ultimate aphrodisiac, or is it all in our minds?

THE FINEST DROP • Water into wine; wine into skincare. Caudalie’s Mathilde Thomas on the humble grape.

COME ON, OVER, OVER

WORST BEHAVIOUR

IF THE SHOE FITS, I’LL WEAR IT

LONG LIVE QUEEN LEE LIN

SHADOW PLAY

NOTHING TOO MUCH • The tastemaker’s blueprint. How Cartier’s design manifesto cemented its place as a brand for aesthetes and creatives.

PATIENCE IS A VIRTUE • Nabhaan Rizwan on generational talent and striking when the time is right.

FROM THE DARKROOM TO THE KITCHEN • A photographer’s darkroom and a chef’s kitchen are not so wildly different. In both spaces, a meticulous, delicate approach is crucial – each step of the process becoming instrumental to the success of the next. It leads us to ask, what dish could be so good that one would be both willing to capture – and eat it? The Photographer’s Cookbook is a time capsule of untouched recipes and accompanying snapshots collated over years and shared for the first time. Published 40 years after its inception, it offers a fascinating look at food, family, and home; taking readers behind the camera and into the hearts, and stomachs of some of photography’s most important practitioners.

THIS IS FOR THE COOKS • Anthony Bourdain never wanted to change the...