Bites: global food finds for design-minded diners
Calling all culinary creators – we’re hot on the scent of rare and exquisite treats, from far-flung corners and urban haunts. Here lies your list of the latest in global cuisine news. Tuck in…
The Architecture of a Tea Ceremony, by Nels Verbeke
21 designers including conceptual Belgian designer Nels Verbeke researched into the ceremonial rituals and practices of the dinner table for an exhibition at the Schloss Hollenegg. Verbeke designed The Architecture of a Tea Ceremony, an installation about the physical design and performative significance of gestures. The space is made to make the viewer be in tune with their emotions. Verbeke created a dome-shaped sculptural structure which emulates some of the Austrian castle’s arched ceilings. The four alcoves represent the seasonal changes and cycles of life, while the altar-like centrepiece is where the ‘ritual, a point of concentration and interconnection’, occurs.
Writer: Emi Eleode
Hotel Post Bezau, by Susanne Kaufmann
Holistic beauty expert Susanne Kaufmann has revamped the Hotel Post Bezau in the Bregenz forest to fully exemplify the lifestyle she purports. The hotel now boasts a reinvigorated program that includes a new sleeping system in each room that optimises one’s sleep, a new line of eco-friendly detergents and cleaners, a reduction in food waste and bottling its water from the local on-site spring. In addition to new treatment areas and retreat spaces, the hotel’s culinary offering has been rebuilt around traditional Chinese medicine, detox and herbal medicine traditions. The entire experience is easily as indulgent as it is efficacious.
Pictured, Bodenseefelchen, accompanied by additional warm, marinated spring vegetables.
Writer: Pei-Ru Keh
Liv Salad Bar, Queens New York
Plant-based diets have never been more in vogue. In Queens’ Astoria neighborhood in New York, Liv makes healthy eating especially palatable with its serene mélange of white marble, whitewashed brick, bleached blonde wood and accents of fresh green that impart a clean, organic feel. Designed by The New Design Project, the salad stop’s good looks are matched by a wholesome menu that includes sweet potato toast, wild rice or quinoa salad bowls as well as a simple selection of salads. All homemade using locally sourced ingredients, the outpost exclusively uses compostable utensils, straws and cups to up its green credentials.
Writer: Pei-Ru Keh
Spent Grain Shoyu, by Empirical Spirits
Empirical Spirits’ latest unique invention, Spent Grain Shoyu, follows their one-of-a-kind approach to fermentation and distillery. The Spent Grain Shoyu is made from brewed ‘spent’ grains, koji-barley, water and salt, which are left to ferment over a period of three months which results in the ‘umami-driven shoyu.’ Using their own vacuum distills to control the quality of the spirits, the vacuum technique, rather than using heat, distills at 5-30 degrees celsius, enabling the spirit to retain it’s botanical flavours. Their nothing-goes-to-waste attitude of reusing by-products allows them experiment with different ingredients to create interesting and bold concoctions.
Writer: Emi Eleode
El Rayo Tequila, by El Rayo
New tequila brand El Rayo is set to launch in summer 2019, with a mission to break the traditionalist views of tequila. Collaborating with master distiller Oscar Garcia, childhood friends Jack Vereker and Tom Bishop’s 100 per cent agave tequila uses an unusual blend of highland and lowland agave. Inspired by Mexico’s contemporary culture, the drink is designed to pair with tonic water. El Rayo comes in two variations: the silvery and balanced No.1 ‘Plata’, with notes of pineapple, pepper and floral hints, and the sweet and delicate No.2 ‘Reposado’, with velvety caramel, vegetal and almond notes.
Writer: Emi Eleode
Low calorie seltzers, by Something & Nothing
Something & Nothing makes low calorie seltzers with the freshest natural ingredients. Lemon and grape juice provide a balanced base packed with zest, while added botanicals, flavouring and juices bring together three refreshing flavours – Hibiscus & Rose, Cucumber and Yuzu. Designed to be used as a mixer with prime spirits – a unique alternative to tonic waters or soda and lime – Something & Nothing’s ‘grown-up’ soft drinks represent the ‘modern contradiction’ of having a healthy lifestyle without missing out on fun social activities. The brand use stylishly-designed aluminium cans (with matching colour schemes) and recyclable packaging.
Writer: Emi Eleode
The Humble Chicken Supper Club, by Whyte & Brown
Whyte & Brown is collaborating with LINO chef Richard Falk to host a series of five intimate and sustainable dinners at its Kingly Court restaurant this July. The club’s five-course menu is inspired by Whyte & Brown’s love for chicken, and is created from leftovers and unwanted ingredients. With food waste being a major talking point in the world’s hospitality scene, the supper club aims to highlight the value of reusing kitchen ingredients and leftovers, showing what can be accomplished at ‘fast-paced, casual dining restaurants’. The funds raised from every ticket sold will go to male suicide prevention charity CALM.
Photography: Rebecca Dickson. Writer: Emi Eleode
LARQ bottle
LARQ has launched the world’s first self-cleaning water bottle in the UK following its successful $1.7 million crowdfunding campaign. Coming in five stylish colourways, LARQ’s UV-C LED technology purifies water and the inner surfaces of its bottle by eradicating damaging sources through a ‘photochemical reaction’. 99.9 per cent of the dangerous elements and odour are eradicated at the touch of a button. Addressing the issues consumers face by using reusable bottles, LARQ is a ‘safe, non-toxic and mercury-free alternative’ that makes the daily routine more sustainable through reducing single-use plastic usage, all-the-while publicising access to clean drinking water.
Writer: Emi Eleode
La Matilla Olive Oil
Sevillian advertising and design agency Habermas was inspired by the values of local olive oil brand La Matilla, (tradition, craftsmanship and quality), to create a contemporary yet long lasting look for their extra virgin olive oil. La Matilla’s font and illustration has been designed exclusively for the brand, as well as the ceramic container and the cork/leather cap. A traditional ‘capacho’, an almost extinct product made up of natural fibres, was used to process the oil, working as an ‘organic’ filter.
Writer: Álvaro Castro
Fermentation Classes, by Cub and Dr. Johnny Drain
London’s Mr Lyan and Doug McMaster have partnered with lauded food scientist Dr. Johnny Drain this July. The prolific trio, regarded in equal measure for their innovative approaches to food and drink design, has produced a new series of masterclasses exploring the dynamic world of fermentation. Kicking off on 17th July, Hoxton restaurant Cub will host visitors at its newly opened experimentation lab, the aptly named Cub Cave. Guests of all experience levels will create and take home their own ferments made from ingredients that might otherwise go unnoticed, all-the-while enjoying drinks and dishes from Cub’s ever-developing seasonal menu.
Writer: Luke Halls
Spice sodas, by DONA
Founded by Amy Rothstein, DONA crafts spice-based beverages, including chai tea and turmeric concentrates and its newest creation, Spice Sodas. Sourcing from collectives across the world, DONA pays close attention to their every characteristic. Each delicate herb and pure citrus is tested for flavour profile and body. Conventional spices are pre-ground long before they arrive on store shelves, causing them to lose natural oils and flavour. DONA’s brewing process begins in Brooklyn with whole spices that are ground in-house fresh and then slow steeped. The result is a full-bodied and perfectly balanced drink. DONA also values sustainability and gives back to the earth what is borrowed; after brewing, the ingredients are composted locally.
Writer: Pei-Ru Keh
Frozen chocolate bonbons, by Pierre Marcolini
For his summer 2019 collection, reputed chocolatier Pierre Marcolini has launched a whole new category of indulgences. Ticking the fine chocolate box and the ice cream box simultaneously, the frozen chocolate bonbons (some filled with ice cream some with sorbet) are the latest creation to come out of his Brussels workshop. Both elegant and light (we are telling ourselves), they come in a variety of enticing flavours: Madagascar Vanilla, Raspberry and Mango, Piedmont Hazelnut and House Dark Chocolate. They come packaged as a set of six single flavour on-the-go desserts (‘Réglette’), a set of ten pralines known as ‘The Plumier’, and a set of 25 ‘The Malline’, which make for a delicious sharing treat. They’re available to buy from their Marylebone Boutique, Harrods and Selfridges.
Writer: Emi Eleode
Refillable Syrup Pot, by Studio Pieter Stockmans
Studio Pieter Stockmans and Genk, Borgloon town council have collaborated on a project in developing a syrup pot which aims to bring the syrup factory of Borgloon – a classified monument – back to life. They have designed a unique, refillable syrup pot with a lid that acts as a small plate. As a way to revive history and keeping with tradition, Studio Pieter Stockman’s main focus is preserving the knowledge of the manufacturing process of porcelain in the region. Porcelain production is an intensive process that requires high level of details in the making. Going through 36 hands before leaving the kiln, every product created is designed in a way to make each piece different from the next.
Writer: Emi Eleode
Citrus&Flower, by Haus
Aperitifs may have fallen by the wayside when it comes to the general drinking culture of the United States, but a newly launched brand named Haus is seeking to unite classical tradition with the ingredient-focused discernment of today that will set a new benchmark. Haus’ first offering, an all-natural citrus and flower aperitif, is made from combining unoaked chardonnay with fruits, herbs and botanicals in a high-proof unaged brandy. Once the flavours have been extracted, it is then blended with chardonnay to create the final beverage and bottled. Made in small batches by third generation winemaker Woody Hambrecht in Sonoma County, California, who has founded the label with his wife Helena Price, Haus’ spirits are not only low in sugar and ABV content, but flavourful and complex as well, making it the perfect accompaniment for the summer season.
Writer: Pei-Ru Keh
Kaleido, by Selfridges
Kaleido is on a mission to revamp salad. Wrapping fresh ingredients with thin, transparent rice paper, the brand creates colourful and inventive salad rolls, that are ‘as healthy as a salad, as playful as sushi and as convenient as a sandwich’, says founder Laura Mimoun. The gluten free rice paper (only 30 kcals), allows Kaleido to create enticing displays full of flavour – with vegetarian and vegan options available, hand prepared every morning in Kaleido’s Bermondsey kitchen in south London.
Writer: Emi Eleode
Porter’s Gin unveils new bottle designs
Porter’s Gin has unveiled a new design. To revamp the branding and logo they have collaborated with design agency Stranger & Stranger, creating a contemporary, botanical-focused design with the aim of representing the light and refreshing style of their cold-distilled gin. The brand’s logo – a rotary evaporator – is imprinted on the neck of the green bottle which is stoppered with cork and a wooden lid. The illustrated botanicals on the labels reflect the ingredients; ‘The Modern Classic Gin’ features Buddha’s hand citrus and juniper while the ‘Tropical Old Tom Gin’ has the guava and passion fruit artwork.
Writer: Emi Eleode
Dry Gin Los Angeles, by Amass
When it comes to gin, the US isn’t historically as well versed compared to its transatlantic counterparts. However, a new distillery from downtown Los Angeles is turning past conceptions upside down. Self-branded as the world’s first ‘nomadic’ distillery, Amass produces small-batch releases in collaboration with the world’s top independent distillers. Its latest dry gin is LA born and bred: ultra clean and gluten free, Dry Gin Los Angeles captures a spectrum of local flavours from 29 native botanicals including Hibiscus, Cardamom, Cacao and Kaffir Lime Leaf. Ranging from earthy base tones to bright citrus top notes, this premium release well captures the region’s eclectic ingredient palette.
Writer: Luke Halls
Glenmorangie releases 1991 Grand Vintage
Glenmorangie’s Grand Vintage Malt 1991 is the fourth release of the distinguished Bond House No. 1 vintage collection. Pioneer of wood finishing Dr Bill Lumsden, the brand’s director of distilling, whiskey creation and stocks, combined two contrasting whiskies in a marriage of suprising harmony. One was finished in the casks of Burgundy wine, and the other from Oloroso sherry casks bringing the sweet flavours to the earthier notes of the Burgundy. The combination created an unexpectedly delicate 26-year-old limited edition distilled drink. The fusion goes against the typical whiskey composition, but its creation brought about a single malt drink rich in plum flavours, with deep aromas and touches of milk chocolate and ripe fruits. Dr Bill gives a nod to the early pioneers of the distillery, whose wood finish creations continue to guide Glenmorangie today.
Writer: Emi Eleode
Tu Casa Mi Casa
Chef Enrique Olvera may be a world-leading chef – reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking. Tu Casa Mi Casa by Phaidon Press is New York/Mexican City based Olvera’s first home cookbook. Incorporating 100 of Mexico’s most celebrated dishes, the book contains local specialties (which aren’t as well known), international favourites and a collection of some of Olvera’s personal food archive. Divided into six sections, the book equips readers to ‘master the essentials of Mexican home cooking’ and offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook.
Writer: Emi Eleode
Armani/Dolci by Guido Gobino
Armani has entrusted Italian chocolatier Guido Gobino with Armani/Dolci production. The Armani/Dolci line, first established in 2002 and dedicated to the world of taste, offers a selection of refined sweet treats, from fine chocolates to honey. Gobino, which has a 50-year history in artisanal chocolate production in Turin, is known for its attention to detail, created by highly controlled processes. Giorgio Armani describes the collaboration as ‘the natural result of the combination of my desire to offer my clients a world-class Armani/Dolci product and the refinement of Guido Gobino’s chocolate, renowned worldwide for its innovation and respect for tradition.’ We’re particularly drawn to the classic pralines, embossed with the signature Armani ‘A’ (pictured), and look forward to seeing what this prestigious collaboration serves up next.
Oroshigane Copper Grater
Based in Philadelphia, Rikumo is a lifestyle brand that honors Japanese artistry, aesthetics and design. Now, it has created the oroshigane or oroshiki grater, which comes in a variety of shapes (our favourite being the turtle one). This staple kitchen item is used across many parts of Japan, in professional kitchens as well as the home. Made with aluminum, the raised teeth on one side ensure that the ingredients won’t slip through, while reducing the minutes you spend cleaning. Recommended to push the foodstuff in a ‘circular motion to create a fine paste,’– i.e. the ginger juice, it’s said to grate more precisely than the average Western grater. The handle is made of copper, which adds a stylish touch to a classic design.
Writer: Emi Eleode
Cantine Générale, published by Magasins Généraux
For over a century, the canteen has been a place where people come together, self-serve, socialise, and above all, eat. Magasins Généraux, a creative wing of French advertising agency BETC has collaborated with Phamily First on a new book celebrating the many ways we interact with and take value from this universally recognised space. Cantine Générale is served up as a ‘cantinological tree’; readers are guided through a buffet of chapters, comprising comic strips, interviews with chefs, recipes and a selection of favourite venues across France. Chapters include the wittily-named ‘Canteenager’, exploring the role youth culture and politics plays in our informal eateries.
Photography: © Banrocky. Writer: Luke Halls
Galipette 0%, by Galipette Cidre
Galipette Cidre is informed by centuries-old cider crafting techniques. With Dry Janaury well under way, the French cider maker has revealed its new non-alcoholic variant, which promises the same high standards as its two alcoholic sisters. As with its crisp Brut and refreshing Biologique, Galipette 0% uses only 100 per cent apple juice, pressed strictly from French cider apples. The fruit’s naturally high levels of acids and tannins provide a well-composed flavour, with zero trace of added gluten or sugar making its way into the bottle. Five variants of apple constitute the sober blend, providing an authentically sweet taste plucked straight from the lush orchards of northwest France.
Photography: Olli Häkkinen. Writer: Luke Halls
Port Charlotte Heavily Peated Islay Single Malt, by Bruichladdich
Whisky has been Islay’s staple export since the 18th century. This year, the Scottish island’s Bruichladdich distillery relaunches Port Charlotte, a selection of heavily-peated single malt spirits now in its 17th year of distillation. Taking inspiration from Islay’s Lochindaal distillery that closed in 1929, (and among nine Islay distilleries featured in Alfred Barnard’s 1887 compendium Whisky Distilleries of the United Kingdom), the Port Charlotte malts are peated to a heavyweight 40PPM and matured in warehouses at the side of Loch Indaal, soaking in sea air across the seasons. Rich and aromatic, Port Charlotte aptly embodies Bruichladdich’s passion for Islay’s time-tested local produce, home-grown from barley to bottle.
Writer: Luke Halls
Breadblok, Los Angeles
The humble market stand might not be known for its design prowess, but in Los Angeles, a recent gluten-free newcomer is taking a stand. Working with Commune Design, Breadblok is a family-run bakery from France that has been adapting its recipes to accommodate allergies for three generations. Using only the finest ingredients in its artisanal breads and pastries, the bakery doesn’t believe in compromises when it comes to flavour and taste for the sake of eschewing gluten. Thanks to its Provencal roots, Breadblok’s founders have used sustainable and organic methods to tap into a range of gluten-free flours (such as coconut, chia, sorghum and sweet rice) as well as seeds, fruit and nuts to create their memorable edibles. This, in turn, has been translated by Commune into a market stand composed of raw, natural materials – such as alder wood shelves, terracotta floors and limestone counters, that will age beautifully. Equal parts Southern California and Provence, the bakery concept is capped off by a canvas and linen tablecloth, designed by Adam Pogue.
Writer: Pei-Ru Keh
Colorama, by Veuve Clicquot
As Veuve Clicquot uncorks the 200th anniversary of its blended rosé champagne, it prepares to paint the world colours of yellow and rose. These hues will dance around each anniversary bottle in the new Colorama collection, a tribute to Madame Clicquot’s colourful inspirations. Colorama also pays homage to Veuve Clicquot’s winemakers, who blend each champagne with the same adroitness and skill as an artist blending colours on a palette. The maison’s famed rosé will be presented in a layer cake box design, made up of paint can-inspired packaging.
Meanwhile, the Clicquot Gouache bottles, so named after the water-soluble paint favoured by abstract artist’s for its ability to opaquely cover a white canvas, will be covered in a squeezy paint-tube casings (pictured). Audacious and refreshing, each reserve wine successfully sidesteps traditional festive tropes this winter in favour of bi-chromatic brilliance. As Madame Clicquot once said, ‘Our wines must be flattering both on the palate and on the eye’.
Writer: Elly Parsons
The Seedlip Cocktail Book
Since London-based drinks pioneer Seedlip introduced its first debut distillation Spice 94 at Selfridges back in 2015, the popular non-alcoholic spirits company has seen a steady rise the top. For those curious about the ‘nature brand’s’ unique distilling techniques and deeper ethos, Seedlip’s secrets have now been unveiled in their latest recipe manual titled The Seedlip Cocktail Book. The 192-page tome features 100 tasty non-alcoholic recipes from Seedlip and some of the world’s most revered bartenders, all complete with beautiful imagery by leading drinks photographer Rob Lawson. A vibrant feast for the eyes and palate, The Seedlip Cocktail Book is the definitive answer to what to drink when you’re not drinking.
Writer: Jessica-Christin Hametner
Cointreau The Limited Edition, by Design Laboratory Saint Martins, for Cointreau
Storied French orange liqueur brand Cointreau gets festive this winter with a limited-edition design, created in collaboration with Central Saint Martins Design Laboratory. Tasked with producing a contemporary reinterpretation of its classic bottle, the Design Laboratory looked to the brand’s staple ingredient, the orange, (a traditional Christmas gift), to translate its 140-year-plus heritage. Inspiration was plucked from the Greek mythological Jardin des Hespérides – a garden filled with golden apples later discovered to be oranges – symbolising the fruit’s extravagant value and taste. Limited to 1,000 pieces worldwide, the golden bottle is topped by an ornate, perfume-inspired cap and is housed within an opulent orange box that opens to reveal a delicate illustration of the citrus fruit.
Writer: Luke Halls
Recess sparkling water
Of all the ingredients that have recently come into vogue, the non-psychoactive compound in cannabis and hemp plants, CBD, has become one of the most rampant. While the effects of ingesting CBD can vary depending on the form, Recess’ combination of CBD and a combination of adaptogens in sparkling water is particularly tantalising. As the first CBD-infused sparkling water on the market, the functional beverage is low in sugar and comes in three mild flavours, Peach Ginger, Blackberry Chai and Pom Citrus. Boosted by herbs such as ginseng for focus, schisandra for immunity and L-theanine that helps to reduce stress, each can delivers a calm and collected pick-me-up, that simply feels good.
Writer: Pei-Ru Keh
Limited Edition Barware Gift Set, by Max Poglia, for Clos19
Anticipating the approaching winter season, luxury drinks platform Clos19 tapped New York-based artist and designer Max Poglia to create a limited edition barware gift set. Each set contains a bone- and horn-handled corkscrew; a bone-handled mini-pocket knife; a small wax candle (which can be used as a wax seal for letters and bottles); and a handmade leather travel case. Using natural materials, as well as reclaimed steel and solid brass, Clos19 promises each set to be unique, and to develop character with age (much like the vintages it can be used to open).
Writer: Luke Halls
Coffee capsules, by Colonna
Compatible with Nespresso machines, Colonna’s fully recyclable aluminium pods contain lower oxygen content, ensuring fresher and easier to brew coffee, with added home convenience. While constantly researching the most exclusive brews all over the world, Colonna launches three different choices every season: Foundation, Discovery and Rare, to add variety to our coffee rituals.
Writer: Sotos Varsamis
Minimalux and Ace Hotel
Minimalux is one of the brands commissioned by Ace Hotel for its Ready Made Go project that invites annually designers to imagine with products that fulfil the hotel’s needs. Focusing this year on table-top commissions that will be used by the hotel’s cafés, bars and restaurants Minimalux designed these black quartz and bronze cake stands that, with their signature crisp and minimalist style, will be used at Hoi Polloi’s afternoon tea.
Writer: Sotos Varsamis
Nomad knives
Self-stated as ‘the right cooking tools for adventurous meals’, Opinel’s new Nomad Cooking Kit is a practical piece of gear tailored to the culinary-minded rural trekker. Saving on space without forgoing functionality, the kit is constituted of a chopping board, dishcloth-cum-carry pouch and a trio of beechwood-handled knives. Each knife bears its own function, catered to cutting and peeling ingredients of different shapes and sizes. Additionally, Opinel has concealed a corkscrew within its 10cm blade, relieving you of one less thing to carry. Easy to wash and dry, the Nomad kit will keep you fed, and keep you going.
Writer: Luke Halls
Slow Coffee brewer, by Rig Tig
The Slow coffee brewer reflects Rig Tig’s philosophy to offer its customers highly functional objects that never look dull. Designed by duo Debiasi Sandri – known for their designs for Stelton and Rosenthal, Slow comes with a cup, steel filter and dip tray, all equally simple to use. Just place the metallic filter funnel in the terracotta cup and let your coffee brew slowly to your taste.
Writer: Sotos Varsamis
Aurora, by The Cocktail Zurich and Christian Heiss
The Cocktail Zurich is raising a glass to its most recent concoction Aurora, which transports the cocktail bar to the comfort of one’s own home. Initially established in 2017, founders and cocktail connoisseurs Jessica Kollar and Kaspar Fenkart boast a colourful background in gastronomy and design, with Fenkart also being the brainchild behind Zurich concept store Edition Populaire. Staples like gimlet, negroni and other classics make up their current offerings, while Aurora, formulated in collaboration with chef Christian Heiss, is their latest tempting tipple. Heiss, who developed the cocktail ten years ago, paired a harmonious blend of elderflower and orange blossoms with a dash of gin and sake, resulting in a refreshing beverage that’s bursting with flavour.
Writer: Jessica-Christin Hametner
‘Salé’ tableware collection, by Laura Görs
‘Salé’ – the sea-inspired tableware collection by Berlin-based product designer Laura Görs – questions the way we see food and use tools for eating. Görs’ plates look more like sandy landscapes straight out of the sea, handmade bowls and glasses like frozen ice rocks, and caviar spoons that recall open oysters or stone flakes from the caves of Lascaux. All these pieces work as an apt background for your seafood spread, intriguing the eye before the tastebud.
Writer: Sotos Varsamis. Photography: Inga Masche
Sparkling wines, by Gusbourne
Gusbourne – the Kent producer behind some of the most awarded English vintage sparkling wines – has received a bit of a makeover, courtesy of its longtime collaborator, creative agency Wondersphere. Gusbourne’s latest wine release comes with a new bottle design and striking new imagery, which sees the bottles dramatically hovering over a variety of material surfaces, emphasising their bubbly lightness. The new visual identity provides a welcome air of change, adding to the prestigious brands’ respectfully produced wines.
Writer: Sotos Varsamis. Photography: Ståle Eriksen
Plantae, by Oway
Oway, known for its ethical hair and skin care, has released a new product-line, introducing its eco-sustainable values and bio-dynamically grown ingredients to the kitchen. Plantae is a liquid purifier for fruit and vegetable that, through its biodynamic mint, organic pink grapefruit and ethically produced guava, removes chemical residues and dirt without wasting water. Perfect for traveling and camping.
Writer: Sotos Varsamis
The Omelette, by Knindustrie
KnIndustrie’s ‘kitchen revolution’ is heating up in an unlikely fashion, through square omelettes. The Italian design brand has created a pan that is not only ideal for your favourite tamagoyaki but intends to break the well-established convention of savouring your omelette in circles. Have fun with it and explore totally different new ways to prepare, serve and present one of the fundamentals of cooking. The sleek black non-stick bottom and the brushed silver frame are finished with a precious and hard-wearing wengè wood handle, which will also work miracles for the open-shelving kitchen trend.
Writer: Sotos Varsamis
Pioneer picket knife, by Victorinox and Nespresso
What do knife manufacturer Victorinox and Nespresso have in common? Well, firstly, they’re both Swiss. But secondly, they’re dedicated to discovering innovative means of creating sustainable products. Victorinox and Nespresso’s ongoing collaboration has brought us an unprecedented approach to knife design: a collection of limited edition Original Swiss Army Knives with aluminium casing made from recycled Nespresso capsules. Following the success of two previous models, Victorinox and Nespresso have introduced the new ‘Pioneer Nespresso Dharkan’ in a midnight-blue finish. The deep, luxurious blue is not where the appeal ends. The pocket knife features seven practical tools, including welds and blades made of 100% recycled steel. The tool, both durable and versatile, demonstrates the creative merit of Victorinox and Nespresso’s sustainable approach to design. Resilient and popular, this limited- edition collection is exclusively available from Victorinox stores and the Victorinox Online Shop.
Writer: Nurit Chinn
Gelatoo, by Matteo Ragni and ifi
Matteo Ragni and confectionary innovator ifi have added style to the way you buy, display and transport ice cream. Gelatoo debuted at the 2018 Fuorisalone and turns a usually disregarded and disposable object to a functional, practical and beautiful design-essential, against the culture and economy of waste. Its cork outer shell protects a ceramic container and will keep your ice cream icy cold for your parties and picnics and is all wrapped up with a cotton band that also serves as the handle.
Writer: Sotos Varsamis
Botanical Suite, by Bombay Sapphire and Dandelyan
Ever considered sipping a cocktail with ingredients taken from black ants and zebra tarantulas? This month daredevil drinkers can at the Mondrian London hotel’s Dandelyan which has collaborated with Bombay Sapphire on the Botanical Suite.
Guests visiting this quasi-forested tasting room can experience professionally crafted cocktails inspired by Modern Botany. Dandelyan’s expert mixologists have divided the experience into four weekly rotating menu concepts: the influence of disco on drink; cultural relationships with biologically valuable plant ingredients in the context of luxury; the construction of processed ingredients; and how they combine mixing expertise with weird and wonderful ingredients.
For summer drinking a verdant terrace adjoins the tasting room, proving the perfect backdrop for sampling botanically-inspired libations. Until 30 June.
Writer: Luke Halls
The Richmond Dinners, by Aesop and Plates
Aesop may be known for divinely scented soaps, body balms and nature-heavy face oils, but as a company it has always had a broader interest and opinion on the aesthetics and tastes of the wider world its skincare sits in. So it’s recent partnership with London dining studio, Plates, to put on seasonal dinners focused on plant-based dishes, featuring organic vegetables and fruits and wild herbs, creatively combined, is perfectly fitting. Anyone can partake in the dinners which will take place upstairs in the Richmond Aesop store. Book tickets, at a cost of £70 a head, here on Eventbrite. Spring themed dinner will be served on 31 May, Summer on the 12 July, Autumn on 27 September and Winter on 8 November.
Writer: Emma Moore
Stainless steel water bottle, by Stay Sixty
As more than 480 million plastic bottles are consumed every year and fewer than half of these are recycled, plastic is contaminating the world’s oceans and human food chain faster than ever before. On a mission to change this is Stay Sixty, a newly launched firm from Dalston, catering to the eco and design conscious alike.
Set up by brothers Kirpal and Raj Bharaj, the duo strives to rid the planet of wasteful single-use plastic bottles and replace them with their reusable and award-winning alternative instead. Available in a choice of three contemporary colours – stone, coal and blush – each 500ml bottle is made from food-grade, BPA free stainless steel to keep drinks fresh for longer, and coated using rubberised matte paint.
By highlighting both the importance of staying hydrated with the average adult body consisting of 60% water, Stay Sixty displays products not as disposable items, but demonstrates why producing goods that can have long-lasting value in our wider environment matters.
Writer: Jessica-Christin Hametner
Local Zafferano grinding tool, by Zafferanami
Local Zafferano is a bespoke tool to grind pure organic saffron. Designer Astrid Luglio was invited by curator Raffaella Guidobono to come up with a souvenir di Milano for the Brera design district of this year’s Salone de Mobile. Astrid collaborated with local company Zafferanami, producer of Milanese saffron, for an object that is responsive and adaptive to the way we interact to earth’s most precious herb. Store it, grind it to make saffron powder and then soak it to prepare for your risotto alla milanese. In time, local zafferano will take the golden patina of a little ancient fresco Italiano to take back home from Milan.
Writer: Sotirios Varsamis
Grano Arso food revival
The latest food revival transforming pasta and baked goods across America and Europe comes from Puglia’s past. Grano Arso is a burnt flour product once used for making pastas, breads and taralli. It faded from use until the Slow Movement in the 1980s started throwing the spotlight on endangered culinary customs. It has once again become a local staple, gaining a following among chefs such as Matthew Accarrino at Michelin-starred SPQR in San Francisco and Davide Oldani of D’O near Milan, who have discovered the deep nutty notes it lends to their strichetti and pappardelle. It’s also making inroads via Puglian-themed restaurants like London’s Pulia and Apulia, and internet-based bakers who are using it to make alternative flour-based produce such as cookies and pastries; all burnt offerings we’d be happy to receive.
As originally featured in the May 2018 issue of Wallpaper* (W*230).
Photography: Alessandro Furchino Capria. Writer: Emma Moore
Couteau Réinventé, by Maison Milan and Chifen Cheng
Why not to go for a wooden knife? Wood is lighter than steel, gentler to your ceramic pots and definitely more finger-friendly. Maison Milan with Chifen Cheng came up with a new kitchen gadget that is more than just a salad knife. Designed with a wide walnut blade, Couteau Réinventé can also be used as a small chopping board, and the cast iron base as a grinder or garlic crusher. Beyond this multi-function, Réinventé can stand as a miniature sculpture in your kitchen.
Writer: Sotirios Varsamis
Vitamin Hangover Shots, by Your Saint
Meet the hangover cure of your dreams. Named Your Saint, it’s just that. Four years in development this supplement-packed juice is full of the good stuff your body needs to fight the effects of alcohol during and after drinking. Approved by the Danish Food Authorities and registered at the UK food Standards Agency it comes in two forms: the VIP drops for customised use and the shots that contain additional alcohol-fighting ginger, grape seeds, shiitake mushrooms, taurine and vitamin C that will nourish and cleanse the body. With an 85 per cent satisfaction rate we had to give it ago. Although not the sweetest tasting tonic, we can attest – it works.
Writer: Sotirios Varsamis
Japan: The Cookbook, by Nancy Singleton Hachisu
Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook. Japan: The Cookbook by Nancy Singleton Hachisu contains over 400 recipes and a history of Japanese cuisine. The author, a native Californian, moved to Japan in 1988, and lives with her Japanese farmer husband in a rural farmhouse. A noted authority on the artisanal and slow food movement, she’s written three previous books, and her latest brings together years of knowledge and her love of traditional techniques and ingredients. Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there’s a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself.
Writer: Laurel Ives
Nitro Cold Coffee Brews, by Minor Figures
Small east London coffee microbrewery Minor Figures has gone nationwide in the UK with its first major release. Three of its iced coffees, black, mocha and latte are available at Sainsbury’s, Ocado, Whole Foods and many independent retailers. For its cold brews, Minor Figures uses ethically sourced specialty coffee mixed with just house-made oat milk for a dairy and sugar free choice. By opening the sleek can a nitrogen-infused widget releases micro-bubbles into the blend for velvety texture and creamy taste. Pour freely from a height on an icy cold glass for the full effect.
Writer: Sotirios Varsamis
Kudu restaurant
Kudu, a newly opened 50-cover restaurant located on Queens Road in Peckham, is attempting to rewrite the local culinary playbook, delighting food connoisseurs and gourmands alike. Established by couple Amy Corbin and Patrick Williams, who met through their love of food, Kudu offers a varied, seasonal menu that blends European and South African flavours. The dining room mixes earthy colours and greenery – burnt umber ceilings are paired with reclaimed African mahogany parquet flooring, while a 1920s holophane chandelier steals the show over brass-topped counters.
In the kitchen, chef Patrick reinvents traditional plates from his native South Africa, preparing dishes over open fire like potjie, cooked in a small cast iron pot and braai – barbecued or roasted. Beginning with Kudu bread, pot baked and served with melted lardon or seafood butter, smaller plates meanwhile, include pig head tortellini for the more adventurous. Braai lamb neck, smoked yoghurt and lettuce shines as a main, and to finish, sample a chocolate mousse topped with mint ice cream and peppermint crisp – a nod to the much-loved South African Nestlé candy.
Writer: Jessica-Christin Hametner
Gamla Stan chocolate bar, by Tales Chocolate
For a new series of chocolate bars, Sweden’s Tales Chocolate company asked: ‘How can the feeling of a location be translated into a tasting experience?’. Through workshops with people of various backgrounds, each with their own memories and definitions of Gamla Stan (Stockholm’s old town), Tales set about designing a tasting experience that defined the core character of the place.
Handcrafted in Malmö, the resulting ‘experiential’ chocolate bar has a lavish, complex character, with a dark roasted start and fruity, mischievous finish that reflects both the city’s heritage and its new energy. Visual and tactile sensations are enhanced by its unique design – a sculptural map of the old town. The familiar contours provide a historical narrative while intensifying the refined flavour of the locally produced chocolate.
Writer: Elly Parsons
Roganic restaurant
Simon Rogan – he of the two Michelin stars (awarded to his Cumbrian restaurant l’Enclume) and high acclaim for his seasonal menus for Fera at Claridges – has made his twice-lived pop-up, Roganic, a permanent fixture in London’s Marylebone. Seated on Marcel Breuer chairs, diners are served a tasting menu of choice – one short, one long. From artichoke broth with smoked quail yolk and winter leaves and pork and eel with hay cream, to burnt milk with blackcurrant and yoghurt and this caramlised apple with douglas fir, the flavours on the plate are a deliciously inventive sensorial rendition of a British landscape while friendly light-hearted service make the experience less intrusive than some tasting experiences. And who can complain when you walk away with tomorrow’s breakfast in a bag as the crowning touch.
Writer: Emma Moore
Kufcakes, by Kuf Studios
London-based Danish designer Kia Utzon-Frank originally trained in goldsmithing, but designs everything from jewellery to window blinds. Last year, she added cake-making to the mix. Now, she has designed a series of flødeboller sweets inspired by the Barbican’s Brutalist architecture. The geometric-shaped treats belie their stoney exterior (achieved through a mix of natural ground ingredients, like charcoal and black sesame) by bursting with creamy marshmallow when you bite in. ‘Cake is just another material,’ she says. ‘I’m interested in transitions, transformation and triggering curiosity.’
Writer: Elly Parsons
Neyuki cheesecake sticks, by Nendo
After rebranding confectionery company Flanders Co. Ltd, Nendo has designed its first product. When you open the neatly packaged black box, a snowy landscape is revealed, filled with trees reminiscent of Hokkaido in North Japan, where the brand is based, famous for its dairy products. These trees can be picked up as cocktail sticks to enjoy a cheesecake hidden under a thick layer of icing sugar. The concept references the traditional local techniques of preserving fruit and vegetable in the snow to enhance their sweetness.
Writer: Sotirios Varsamis
Gelato dessert spoons, by Yali
No need to stroll around the callette of San Barnaba or Cannaregio to get a taste of your gelato the Venetian way. These gelato spoons for Yali designed by Marie-Rose Kahane bring something of the colourful Italian ice cream display to your everyday table. Handmade in Murano using the lampworking or vetro a lume technique they hark back to a centuries old tradition and with playful character could easily complement any table setting from most baroque to the most minimal. In all combinations of vibrant colours, dip them in honey, jellies and jams or just collect them all.
Writer: Sotirios Varsamis
Tondo pestle and mortar, by Contour Studio, for Design House Stockholm
Inspired by rotondo paintings and architectural features of Renaissance art, Jessika Källeskog of Contour Studio has reinvented the pestle and mortar for Design House Stockholm. ‘Tondo’ is a sculptural, marble form that reinvents the centuries-old design, with a contemporary twist: simply roll the spherical handle across herbs tucked into the marble base. Tactile and ergonomic, Tondo stands out as a centrepiece on your countertop, or the ‘icebreaker’ on your dinner table.
Writer: Sotirios Varsamis
Health tonics, by GROWN
There’s a new Doc on the block when it comes to natural health tonics. GROWN’s lineup of potent solutions promises to directly help the body adapt to stressors, cope with common ailments and promote general wellbeing. Three daily dropperfuls of Morning Adaptogen (energising), Mushroom Tonic (balancing) and Evening Adaptogen (calming), are all that’s required to take advantage of the tonics’ full effects. Simply mix them into hot drinks (like coffee, pictured), juices and smoothies. Herbs and mushrooms (organic or wild harvested, naturally) lie at the heart of the tonics’ goodness, naturally increasing energy levels and supporting the body’s immune system.
Photography: Anton Rodriguez. Writer: Luke Halls
Essence Express plant-based London takeaway service
From chic Chelsea eaterie Wulf & Lamb and Marcus Wareing’s Planted tasting menu at Tredwells to the imminent arrival in Covent Garden of hip US vegan fast food restaurant By Chloe, plant-based cuisine is booming in London. Now a new vegan takeaway service is offering creative, super-healthy cuisine on the go. Essence Express launched last month at the Blok gyms in London’s Shoreditch and Clapton, and the concept should soon be rolled out at other gyms, hotels and train stations. The new venture has been launched on the back of the success of the Essence Cuisine restaurant, which entrepreneurs Wim Van der Borght and Bart Roman originally created in 2014 as a pop-up in Belgium before opening permanently in Shoreditch last year. ‘Like many, I’m busy, and I was looking for healthy, energising food that I can just grab and go. A regular wrap contains so much gluten and carbs, whereas Essence’s food is free from gluten, dairy and refined sugar.’ The Essence menu was created by US celebrity chef Matthew Kenney, who opened his first vegan restaurant in New York way back in 2004. Dishes available from Essence Express include a Caesar salad made with sunflower parmesan and shiitake anchovies, and a raw pad Thai made with kelp noodles and tamari almonds. The dishes are surprisingly delicious and redolent of the original classics. Also on the menu are starch bowls packed with healthy grains, innovative healthy snacks, a selection of cold-pressed juices and nut milks, and breakfast options such as coconut parfait with grawnola and raw coconut banana pancakes.
Pictured, ‘Full’ bowl, £285, by Sebastian Bergne. ‘Goa’ chopsticks, £18 for set, by Cutipol, from Amara. ‘Broadway white’ dessert plate, €23, by Vista Alegre. ‘Finesse’ glass, £20 for four, by Nude. Seaweed salad, £6; spicy carrot sushi rolls, £6; ‘Intense cacao’ drink, £5.50; ‘Intense green’ drink, £6; falafel, beetroot and tahini wrap, £4.50; ‘Intense roots’ drink, £6, all from Essence Express
As originally featured in the March 2018 issue of Wallpaper* (W*228)
Writer: Laurel Ives
Labdanum non-alcoholic gin alternative, by Borough Wines and Surendran & Bownes
The latest release from independent merchant Borough Wines, in collaboration with Surendran & Bownes distillery (S&B), is just the ticket if you want to carry ‘dry’ January to February. Crafting a drink as if it were a rare perfume, S&B utilises its expertise in food, cocktails and the pharmaceutical industry to mix precious ingredients like wormwood, tonka beans, Alpine herbs and labdanum to create a complex and refined alternative to gin, complementary of even your most demanding detox regimes. This (healthily) tempting tipple is packaged in a bottle that could come straight from the shelf of an old Parisian pharmacy.
Writer: Sotirios Varsamis
Miso Soup, by Daily Harvest
Frozen foods have gotten a bad rap for some time now, but the New York-based food delivery service Daily Harvest is changing that. Dedicated to helping busy bees eat healthy, the company has put together all the fresh ingredients needed to make delicious fruit smoothies, chia parfaits, sundaes and superfood soups in the comfort of your own home. Its latest addition is a range of harvest bowls that can be devoured as a snack or side dish or combined with a choice of protein to form a substantial meal. With offerings such as cauliflower rice and kimchi, Brussels sprouts and tahini and quinoa and chipotle, the veggie-centric bowls are packed with flavour and nutritional value to boot. Prepared and packed into neat takeaway cups that are delivered frozen, healthy eating couldn’t be easier.
Writer: Pei-Ru Keh
Tomato Pasta, by Muji
First its long-admired but home-market-restricted kitchen electricals left Japan for Europe, now MUJI is adapting and bringing some of its core food goods – packaged snacks such as crackers and ready meals such as curries and risottos, to its overseas stores. At home MUJI has had a food arm for many years and last year opened a fruit and vegetable market as part of its revamped Tokyo flagship. The selection for overseas will be an edit of the foods they expect to be a hit with European taste buds: Macaroni with Cheese Sauce; Pork Vindaloo Curry; Green Curry; Watagashi, alongside Cheese Cream Sandwich Crackers and Oat Crunch Sablés.
Writer: Emma Moore
Triggerfish concept cookery store
Triggerfish – a concept cookery store in Dublin – has been given a punchy interior personality by DUA (Design Urbanism Architecture), a Irish studio that clinched a spot in our 2017 Architects Directory. Founder Darragh Breathnach overcame the existing, awkwardly slim layout of the store by building shelving into the walls. Standing floor to ceiling, plywood fins stained silver (subtly nodding to the knives on display) eliminate visual clutter. Steel mesh shelving, supported inside these columns, allows light to reach lower shelves and focusses the eye on the products, which include high quality tablewares, cooking essentials and a larder. Meanwhile, articulating the front entrance and point of sale, green mosaic tiles provide a colourful counterpoint to the rhythm of timber.
Writer: Elly Parsons
Complicated Noodles, by Greyhound Cafe
A slice of colourful, chic Bangkok life has just landed in London, courtesy of Fitzrovia’s Greyhound Cafe. Once a fashion house, the brand has morphed into a fun-loving cafe (and Thai lifestyle phenomenon) with 17 restaurants across Asia. Now, Londoners get to try the ‘Thai food with a twist’ like Pad Thai with scallops, ‘Complicated Noodles’ – a DIY taco served with lettuce leaves and noodle sheets to wrap around pork and lime sauce – and deep fried chicken wings marinated in fish sauce. It’s hot and spicy like a Bangkok street market, and takes London Thai food in a welcome new direction.
Writer: Laurel Ives
The best new home brew coffee machines for 2018
The Japanese pour-over coffee brewing method may be a fine expression of slow living, but we never understood the fiddle of heating water on a hob or transferring hot water from a kettle that boils water to one that just pours. So we are grateful for Balmuda’s ‘The Pot’, which combines the boiling and pouring functions in one stylish gadget. Kalita’s neat new coffee grinder, Kinto’s compact brewing stand, and the brilliant filter holder and scoops by Atelier 2/F complete our Japan-inspired coffee bar.
From left, tray, €225, by Brdr Krüger. ‘The Pot’, ¥11,800 ($106), by Balmuda. ‘Terres de Rêves’ cups, €16 each, by Anita Le Grelle, for Serax. Brewer stand, £180, by Kinto. Yacht filter holder, ¥3,800 ($34); long spoon, ¥2,800 ($25); triangular spoon, ¥2,200 ($20), all by Atelier 2/F, from Imagination Coffee Kamakura. Grinder, ¥59,400 ($535), by Kalita
As originally featured in the March 2018 issue of Wallpaper* (W*228)
Writer: Emma Moore