21-year-old Buenos Aires-born Naomi Preizler has modeled for Chanel, Givenchy, Balenciaga, Alexander Wang, Jean Paul Gaultier and Calvin Klein, among others. Never without her sketchbook and dark sunglasses (a device she dons to prevent her unassuming models subjects from noticing her sketch them) Preizler frequently draws and paints images of herself and fellow models backstage and at castings. Taking time out from the recent S/S12 show season to complete her art course, Preizler – whose fans include Jean Paul Gaultier and Nicholas Ghesquière – instead moved to the other side of the catwalk, recently collaborating with Harvey Nichols on a series of illustrations based on Meadham Kirchoff’s S/S12 collection.
Often travelling to various far-flung locations it is no surprise that when the Premier Model Management-signed Preizler isn’t working she enjoys relaxing with friends at her London apartment and cooking her favourite dish of Spicy Carrots with Dijon Golden Brown Shrimps. “It has to be one of my most loved recipes because it’s simple, quick and acts as a great appetiser when meeting up with friends,” Preizler explains. “It is actually a Moroccan recipe which I first discovered while living in the East Village in New York at an Israeli-Moroccan restaurant called Virage, 2nd avenue and 7th street. It’s my favourite place in the city for a glass of white wine accompanied by this spicy dish.”
Naomi Preizler: "For preparing the spicy carrots: place the carrots in a large pot of water and bring to boil until they are slightly tender but not overdone (approximately for 15 min). Drain and add cold water to the pot. Slice diagonally into 1/4 inch thick rounds. Sauté the slices in a large pan with some olive oil until slightly brown. Place the carrots in a bowl; add sesame oil and the remaining spices and ingredients. Mix well. Serve cold.
For preparing the Dijon Shrimps: in a pan, melt butter. Add garlic and sauté for 2 minutes on medium-high heat. Turn the stove down to medium and add the shrimps. Cook until the shrimps start turning pink. Add the white wine. Continue cooking and stirring for 2-3 minutes. Add the mustard, salt and pepper. Cook until the shrimps are golden brown (I love scraping the burnt mustard with a spoon afterwards). Serve with a splash of seeds on top (I like to use a mixture of pumpkin, sunflower and sesame seeds). Add some lush spinach leaves to garnish.
Serve with a glass of white wine. Note: do not kiss after!”
Text by Lucia Davies