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.
The subtle sweet salty flavour of the oyster mayonnaise is a welcome balance to the robust flavour punch of the rare beef. Teamed with a herb salad, this is the soft of dish that King Titan would serve at Ariels wedding.
Chirashizushi (ちらし寿司) is a Japanese dish translating to ‘scattered rice’ . It is cooked rice topped with a variety of vegetables, seafood, meat and pickles. It’s a decorative dish that you can experiment with topping combinations.
Beetroot and Lavender dip is feminine and fragrant, looks dramatic and packs a nutrient punch. Serve alone with crackers or alongside some cheese – goats cheese, blues and cheddars go particularly well.
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.