Gazpacho is a classic Spanish soup, usually served cold in summer – refreshing and nourishing. Here’s Kimiko Barber’s Asian take, which features characteristic Asian ingredients of ginger, rice vinegar and soy sauce.
This is a creamy but refreshing soup – nutty with edamame, fresh with asparagus, and made smooth by potatoes rather than cream. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
Eggplant is on the meatier side of the vegetable group, fleshy and juice, making it the perfect candidate for a meatball. The buckwheat groats and oats give these balls some grit and texture, and the pine nuts and parmesan add a little richness.
This salad was inspired by one Maxie and I dined on in Mallorca. It’s fresh, tangy and crunchy with little salty bursts of the fried capers. The fried capers are salty with a crisp, grainy shell, great served as a snack with beer or martinis.
Working in a kitchen as a trained fashion designer makes you see things differently. It was a hygiene accessory, the beard-net, that was my favourite unrealized must-have of last year. Baffling that this has not hit runways, with more beard oil than grape oil on grocery shelves
Ever wondered what to do with all your champagne corks? The minds behind design website ‘Design within Reach’ hold an annual ‘Champagne Chair Contest’. The guidelines to enter, create a miniature chair using only the foil, label, cage and cork from no more than two champagne bottles. Easy.
Take a mouthful of the countryside with each spoonful of this creamy dessert – tangy and gamey (in the good way) with sweet aromas of freshly-cut pastures.
According to the U.S. Food & Drug Administration, (FDA), there is no such thing as an aphrodisiac. But ancient wisdom tells a different story. Throughout history, various foods have been held in the highest regards as aphrodisiacs. Some are suggestive in shape, many have arousing aromas or a sensual mouthfeel.
Salty, crispy prosciutto and the sweet crunch of asparagus make the perfect party starter.
A Valentine’s Day menu designed to impress, satiate and stimulate, featuring aphrodisiacs, food eaten with hands, sexy textures, nude food, phallic nibbles.
Known in England this country as ‘goat’s beard’ or ‘Johnny go to bed at noon’, these little green shoots are grown in Tuscany, where they’re only in season for only five weeks of the year (so get them while you can!)
Artist Stefan Fuertbauer’s photography series Eiterquellen captures the nostalgic, neon-lit Vienesse Wurstel Diners that are a staple of Austrian fast-food culture.