We are excited to be in New York for the Brooklyn Food Book Fair to launch our new quarterly publication PALATE.
Palate features 13 recipes coupled with illustrations by artists from around the world. The artworks vary from figurative watercolours to abstract digital collages, providing a unique sense of the dishes and insight into the imagination of the artists.
I’d like to introduce your next love interest, Pok Pok Som, a drinking vinegar from Portland, Oregon. We first met in Brooklyn in 2013, where I’d frequent Pok Pok NY, one of Andy Ricker’s Thai restaurants, like a good Australian.
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.
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.
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.
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.
It’s the holiday–and holiday party–season. Hooray! Perhaps your thoughts turn to wine. As in, “What wine do I bring?” Does deciding on a bottle fill you with dread and anxiety? Jameson Fink provides you with some insight on wine for every party occasion.
As morbid as it sounds, drinking and cooking with blood is as old as mankind itself. It started as a matter of frugality and self-preservation — not wasting any part of a “kill.” It eventually evolved into a symbolic and religious gesture. Warriors believed drinking their enemies’ blood would give them their strength and power.
Keep things creepy in your kitchen with these Halloween menu ideas – Squid Ink & Tentacle Burgers, Bloodysucking Marys, Bloody Beetroot Soup, Witches Brew Stew, Black Widow Cake & more.