My Zürich apartment building is a solid Swiss 1960s affair that has the odd twist of Japan (landscaping and terraces) and maybe a bit of Palm Springs (angular modernism and plenty of concrete). This August will mark five years of living under its gravel roof and on a sunny day like today, with the boats crisscrossing the lake, the meadows in the distance and snowy peaks beyond, I feel very lucky. Indeed, it’s something that I never take for granted. I marvel at the view and overall set-up every day that I’m here. 

In these warmer months, I also have enormous respect for the architects of the period who put a lot of thought into shade and cross-ventilation to keep residential structures cool. My building didn’t come with a user’s guide for dealing with days over 30C but I’ve enjoyed figuring out how to keep it pleasant on even the hottest days in the heart of Europe. As air conditioning is not a thing here (for now), it takes a bit of planning to know when to adjust the shutters, roll down the blinds, roll them back up, keep some windows closed, others open and when it’s just the right moment to harness a cooling cross breeze. I’d say that 90 per cent of the time I manage to get it right. But on my return from Lisbon last week, a late arrival and too little time for the necessary adjustments meant that an uncomfortable night was compounded by a humid lid hanging over the city and the lack of even the gentlest breath of wind.

A couple of days ago, some new adjustments were made to the shutters – a daytime blackout strategy was put into action. With the overall effect somewhat limited, it was decided that the blackout should be lifted and I set about rolling up the shutters (manually, I might add) and letting the light back in. Or almost. While some shutters were a bit creaky and uncooperative, all went back into place save for one stretch across the front of the apartment. For whatever reason, this roller shutter was particularly grumpy and didn’t want to glide back into its perfectly engineered pocket. It was clearly enjoying the sun, the view and the freedom of being stretched out rather than cramped up. Before long it was a three-person operation but despite much cranking, jiggling and tugging – it wouldn’t budge. What to do? As it was almost dinnertime, we decided to enjoy the dipping sun and the bottle of local white that had been opened. “I think this is one for the morning,” I announced. “We’ll call the manufacturer and get them to fix it.” 

On the lower part of the frame I found the name of the manufacturer and snapped a photo. How was this going to play out tomorrow? Would they say that the system was out of production and no longer worthy of a call-out, or that they were already summer break? Or would they spring into action to mend their damaged product? As I was thinking through these scenarios, I was reminded of a conversation that I had with Switzerland’s former ambassador to the US on the topic of installing, maintaining and repairing everything from air conditioners to jet engines and roller shutters. “This is where there’s an acute shortage of skilled labour and it’s going to be these jobs that will not be touched by AI,” he explained. “There’s too much focus on consulting and big tech and not enough on the people who will need to build the infrastructure to house and support these businesses.” I stared at the jammed shutter and thought about all the other window systems that must be out of commission and in need of semi-urgent attention – particularly in the summer months.

Rather than waiting for the company to show up, what if there was a round-the-clock service of highly trained, exquisitely turned-out handy boys who could come round and deal with the problem? In a world where changing a light bulb is too complex or seen as dangerous by many, could this be an idea worth pursuing? A new corps of highly paid, well-respected tradespeople responsible for making the world go round? A recent article in a Canadian daily underlined why there’s money to be made in addressing this hands-on skills gap. Canada has big infrastructure and housing ambitions (like so many other countries) but with an acute shortage of teachers in trade schools, there is little hope of pulling these projects off with home-trained talent. We need a fresh approach to not only creating a new class of educators but also a climate where these necessary skills are recognised as a fast track to rewarding, AI-proof six-figure careers.

Fancy spending some time on the shores of Lake Zürich this summer? Our handy City Guide has everything that you need to know.

Mallorca’s 15-room Hotel Corazón sits on the brow of the rocky Tramuntana, beside a wiggly road that courses down to the hippy-and-rich village of Deià (writes Andrew Tuck). It is now welcoming guests for its third season, under the watchful eyes of co-owners Kate Bellm and Edgar Lopez. The former is a fashion photographer who has shot for publications such as Vogue (think siren-like naked women swimming in the ocean). She and Lopez clearly know how to pull a cool crowd. Their house on the hill does away with any primness or need to be on your best behaviour. Instead, it’s a fun spot where models, musicians and other creatives come to holiday.

For this summer, the duo have redesigned their dining spaces, including the sunny terrace, with the help of London-based designer and Ballearic regular Tatjana von Stein. Gone are the traditional wooden chairs; in their place are cocooning, circular benches and red-marble tables made by a local stone mason.

The food is also a big draw. The hotel’s head chef, Eliza Parchanska, makes good use of produce grown by the farmer in residence, Emma Galea. It’s a partnership that results in bowls of flavoursome salads, dishes strewn with edible flowers and a cheese brioche that will linger in your dreams for days.
hotelcorazon.com

In 2011, Mexican chef Marco García opened Los Tacos Azules restaurant in Monterrey. Inspired by Japan’s culinary simplicity, he moved to Tokyo in 2018 and launched a taqueria in the bustling Sangenjaya neighbourhood, southwest of Shibuya. He followed this up four years later with Tacos Bar, which serves elevated versions of the traditional Mexican dish in a Japanese-inspired omakase style. Here, he tells us about having tacos for breakfast and Mexican music with a J-pop sound.

Where do we find you this weekend?
Serving tacos at the counter of our Daikanyama shop. I wish that I could have the customer experience.
 
Ideal way to begin a Sunday – a gentle start or a jolt?
I wake up early, have a green smoothie, do a little exercise and take a bath, before arriving at the shop at 07.00 to do the mise en place for brunch.
 
What’s for breakfast?
A simple taco with a corn tortilla, refried beans, a slice of avocado, some cheese from Oaxaca and chicharrón (fried pork belly).
 
Lunch in or out?
A meal with the team after service. We put all of the leftover taco fillings in a pot and have them with tortillas. If we’re going out, one of my favourite yakitori restaurants in Nakameguro is Toriyoshi. It doesn’t take reservations, so sometimes you need to queue for a bit. But it’s totally worth it.
 
A Sunday soundtrack?
I like Ferraz, a Venezuelan artist who produces up-and-coming acts in Mexico City. His sound reminds me of the kind of J-pop that I used to hear at shops in Daikanyama in the early 2000s.
 
News or not?
I’m a news junkie – I mostly read The Economist, The Japan Times, Animal Político and Pie de Página.
 
What’s on the menu?
Mexican food, using lots of local ingredients from Hokkaido: botchan-pumpkin tacos, haskap, aguas frescas and barbacoa made from free-range lamb.
 
Which brands are you wearing this summer?
Summer in Tokyo is very humid, so linen pants from Beams, a T-shirt from Gohemp, aloha shirts, sandals, a cap from White Mountaineering and Mykita sunglasses. 

“When I came across this salad in Sicily, it was love at first bite – I hardly ate anything else until I got home,” says Swiss chef Ralph Schelling. “It has the perfect balance of sour, sweet, salty and bitter elements, achieved with the simplest ingredients. It left a lasting impression on me.”

Serves 4

Ingredients

3 oranges
1 large fennel bulb with fronds
1 tbsp salted capers
1 handful pitted black olives
2 tbsps extra-virgin olive oil
Freshly ground black pepper

Optional
1-2 types of salad leaves (such as trevisano, puntarella or cicorino rosso), to taste
1 handful pomegranate seeds


Method

1. 
Peel the oranges and cut the flesh into slices or bite-sized pieces.

2.  
Trim the fennel and remove the tough outer layer. Slice finely.

3.  
Mix the oranges and fennel in a bowl with the capers, olives, olive oil and black pepper.

4.  
Arrange the fennel fronds as desired. For a fuller mix, add salad leaves and pomegranate seeds.
ralphschelling.com

You’ll find Ilma Beach House overlooking the sandy coves along the Margaret River, where the shores of Western Australia’s Bunker Bay meets the Indian Ocean (writes Rossella Frigerio). This new opening from Kiwi-Maltese husband-and-wife team Mark and Liz Ahearn – the duo behind Eagle Bay’s popular Meelup Farmhouse – serves seafood-centric cuisine cooked up by chef Dean Williams.

Think grilled Abrolhos Island octopus and Kalbarri crayfish linguine (or, if you prefer meat, braised Amelia Park lamb). “We were drawn to Bunker Bay not just for its natural beauty but for the slow pace of life,” says Liz. “For us, it’s not just another outpost. It’s a destination that reflects everything we love