Austere and playful, satirical and symbolic, scarce and opulent – Irving Penn’s work connect us with the ephemeral quality of life – objects, people and things.
East London is the new food mecca of London. It seems as though every warehouse or abandoned space has a ramen joint or a cocktail bar popping up in it, but being residents of the East, we are ok with that… it means endless food options on our doorstep.
The buttery and robust taste of olive oil and tang of blood orange gives this cake extra depth and intensity and takes about five minutes to make before popping in the oven.
New year is a time of reflection, so we thought we’d take a moment to reflect on the most delicious things to come out of our kitchens last year.
Fermentation, cricket flour, water sommeliers and more – what we can expect to find on menus and getting attention in 2015.
A handful of our favourite eats and drinks from around the world in 2014.
“Looking at these macarons took me to the highest level of dreaming! I developed a thousand analogies. At first I thought they seemed like boobies or earrings, but then, thinking about the structure, the image appeared.. Sugar domes! And which if not Brunelleschi’s dome?!”
One of the biggest food fads of 2014 was the whole ‘savoury dessert’ movement. This cake, although using chickpeas as its main component manages to stay 100% commit to the sweet dessert family.
This blend of nuts, dried fruit, brandy and cinnamon has a rich, sweet and delightfully musty flavour. A welcome addition to any cheese plate!
This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.