August food news: editor's picks

Ikea Skarpsill by Stockholm Design Lab

In 2006, Swedish furniture manufacturer Ikea launched a line of products without the usual sheet of assembly instructions. Today, the Ikea Food range, sold at the Swedish Food Market section in the warehouse, consists of just over 150 different items of food and beverage. The smart new packaging for skarpsill, an aluminium and white tin of lightly seasoned anchovy herring, perfectly visualises the company's core values of honesty, affordability and innovation in an utmost Scandinavian way. Art Director Nina Granath of Stockholm Design Lab says that the household staple, often used in traditional holiday dishes such as 'Jansson's temptation', was in need of 'a little twinkle in the eye'.

www.ikea.com

Writer: Micha van Dinther

Dach & Sons, cocktail bar and restaurant

Finally extending its lab into the kitchen, experimental mixology group Fluid Movement is preparing to spill over into a lofty restaurant in Hampstead, London. The creator of award-winning ventures Purl and Worship Street Whistling will now also be working its magic on hot dogs and sliders paired with premium whiskeys and craft beers. The launch in September will see the group breaking out some refreshing food techniques with the same air of creativity as it does with its cocktails - including some sous-vide and flash fry finish pazzaz. In the (slim) chance that even all this won't hold your attention, keeping to the theme of true New York fashion, this restaurant will also double as a mask for a speakeasy, Flat P, on the floor above. Following the launch, keep your eyes peeled for the imminent release of Fluid Movement's own alcohol range in collaboration with Master of Malt.

68 Heath Street, London, NW3 1DN; Tel: +44 207 433 8139; www.dachandsons.com

Writer: Alex Garkavenko

Dach & Sons, cocktail bar and restaurant

Gusto Organic energy drink

A healthier alternative to your run-of-the-mill energy drink, Gusto Organic, which was originally established in 1990, has just received a makeover. Brainchild of Craig Sams - the man behind Green & Blacks chocolate - Gusto Original is now called 'Gusto Sparkling Kola' and has been joined by Sparkling Lemon and Sparkling Orange. Packed with botanical ingredients including ginseng and the organic picker-upper, guarana, the delicious drinks are naturally sweetened with apple juice - aiming to refresh and stimulate without any unpleasant side effects.

drinkgusto.com

Writer: Lauren Ho

Polpo cookbook

Staying true to its mother-restaurant's ideals, this cookbook focuses on 'stripping things back' to get to the core of Venetian cooking. Exposing the secrets of this celebrated London 'bàcaros' (the Venetian word to describe a humble restaurant that serves simple food), the book divulges the heritage of each of its recipes, creating a delicious story as much as a meal. With simple, exposed binding, the compendium conveniently stays open on the page you are cooking from.

polpo.co.uk

Writer: Alex Garkavenko

Tower filter carafe with glass, by Sebastian Bergne

Best-known for his designs surrounding food preparation implements, the latest offering from London-based Sebastian Bergne is a clean and elegant water filter and drinking glass system. 'Tower' is a family of glassware created to celebrate water. Handmade using thermal shock-resistant borosilicate glass, the carafe uses standard filters, through which tap water can be percolated, whilst the glass can be stacked on top as a stopper or matched on a table with any classic wine glass. 'Tower' is due to launch at a joint exhibition called 'Shared Appetite' with Corin Mellor of David Mellor and will also feature a range of delicious kitchenware, focusing on the duo's distinct but compatible design approaches.

'Tower' is available to purchase online at www.buysebastianbergne.com
'Shared Appetite' will run from 14-30 September 2012; www.londondesignfestival.com/events/shared-appetite

Writer: Lauren Ho

Ohmine bottle by Stockholm Design Lab

Despite sometimes being referred to as rice wine, the Japanese alcoholic beverage sake is produced by means of a brewing process more like that of beer. For generations, brewer Takeshi Akiyama of premium sake producer Ohmine has manufactured the traditional drink in accordance with the three so called special-designation varieties: junmai daiginjo, junmai ginjo and junmai. The first, junmai daiginjo, offers the highest quality distinguished by the degree to which the rice has been polished (the more polished the better). This same idea is transferred to the cutting-edge bottle designed by Stockholm Design Lab, where the illustration of a single grain of rice indicates the most refined sake.

ohmine.jp

Writer: Micha van Dinther

Tiong Bahru Bakery

Paris-based baker Gontran Cherrier has teamed up with Cynthia Chua of Singapore's Spa Esprit Group - one of the city's best-loved beauty outfits - to set up Tionh Bahru Bakery. Cherrier, who combines traditional French baking techniques with an unconventional use of Japanese and Mediterranean flavours (he is fond of combining of miso, figs and fennels), was determined that his French bakery was still strongly influenced by its Asian locale. For those in the mood for a traditional French treat, crispy, golden croissants are on offer along with traditional, well-presented baguettes.

56 Eng Hoon Street #01-70, Singapore;  Tel: 65.6 220 3430; www.tiongbahrubakery.com

Writer: Maria Kouzmenko
 

ZEO

A virtuous alternative to an alcoholic beverage, ZEO non-alcoholic drinks contain a hefty dose of botanical herbs, wild berries and exotic spices, packed with tasty flavours. The result is a sort of 'alcoholic'-non-alcoholic drink that affects all senses with a warming, tingling and chilling sensation, followed by a clean aftertaste. A hit with various mixologists, the refreshment can be enjoyed on its own or as a cocktail with other ingredients. Perfect for anyone looking to last through the night. Better yet, it's delicious.

Available online at www.thedrinkshop.com

Writer: Lauren Ho