Coolhaus Ice Cream sandwiches
As far as designer snacks go, they don't come much better than Coolhaus' ice cream sandwiches. Since starting up in 2009, the Bauhaus-inspired ice cream trucks have become a treasured part of the New York, Austin and Los Angeles food worlds, thanks to their massive portions of gourmet ice cream packed between delicious cookies. This month, five of Coolhaus' architect-centric combinations, including Caramia Lehrer (snickerdoodle cookie and salted caramel ice cream), Mies Vanilla Rohe (chocolate chip cookie and vanilla bean ice cream) and Renzo Apple Pie-ano (oatmeal raisin cookie and baked apple ice cream) are now available pre-packaged at Whole Foods and other selected supermarket shelves across the US. Imagine a world where you can find robust yet chewy cookies filled with ingenious flavours of ice cream, right in your fridge. Now that's creative thinking.
Ice cream sandwiches, $5-$6, by Coolhaus, www.eatcoolhaus.com
Writer: Pei-Ru Keh
Normann Food recipe concept
As a way of promoting its current kitchen collection, design house Normann Copenhagen has devised a recipe-led exhibition called Normann Food. On display in its flagship store in Copenhagen, the exhibition shows a collection of large-scale, thoughtfully-styled images of fresh ingredients, with corresponding shots of the finished dishes. Taking the exhibit to a multi-sensory level, there are artistic installations visually replicating each of the images on display. Visitors are then given small-scale recipe cards to take home so they can try the dish for themselves.
Østerbrogade 70 2100 Copenhagen, Denmark; tel: 45.35 55 44 59; www.normann-copenhagen.com
Writer: Romy van den Broeke
'One: A Cook and her Cupboard' by Florence Knight
Florence Knight has established herself as something of a culinary star on London's restaurant scene. After training at Leith's School of Food and Wine and working as a pastry chef at Raymond Blanc's The Diamond Club, Knight is now filling the covetable position of Head Chef at Polpetto. Part of restaurant magnate Russell Norman's eatery empire of which acclaimed Venetian bacaro Polpo is a part, Polpetto follows a similar philosophy by serving uncomplicated Italian fare made from the finest and freshest ingredients. With Polpetto in a state of temporary closure while a bigger and better premises is secured, Knight's way of filling time has been to produce this mouthwatering one hundred recipe compendium. The title, 'One: A Cook and her Cupboard', gives some indication to the theme of the recipes within; each has been inspired by Knight's ten favourite cupboard essentials: olive oil, flour, mustard, vinegar, salt, ketchup, nuts, eggs, honey and chocolate. Recipes include a maple custard tart, a pear and chocolate upside down cake, and her famed courgette, pecorino and honey salad.
Writer: Romy van den Broeke; Photography: Jason Lowe
The Paris Liquor Store, Paris, France
The Paris Liquor Store in the Opéra district is something quite unique in France - its focus is on spirits to the exclusion of wine. Founder Thomas Barclay, who by day works at Havas Worldwide (Paris' leading advertising agency), sources the brands and manages the store. He showcases limited editions, his bestsellers being Crystal Head Canadian vodka, twelve-year-old Japanese Hibiki Whisky, Cîroc and Saint James Fleur de Canne rum. His colleague Christophe Pilote writes the copy, creates the social media for in-store events and, with Didier Chan Kin, creates the handmade artwork in chalk and Posca on the blackboard walls for in-store promotions. It has already attracted the attention of the big guns - Dan Ackroyd is a co-founder of Crystal Head and dropped by the store last month to check out the brand's highest-selling store in France. This summer, the store will host Crystal Head's launch of the Rolling Stones limited edition and in autumn, Jack Daniel's tribute to Frank Sinatra. Who says the French have no word for entrepreneur?
29 rue du Quatre-Septembre, 75002 Paris: www.theparisliquorstore.com
Writer: Jean Grogan
Big Fernand, L'Atelier du Hamburger, Paris, France
The French have never been known for their patience with a queue, but such is the hype at Big Fernand's new address in Paris's 2e arrondissement, standing in line is the only route to one of these upscale burgers. But moustachioed staff in checked shirts keep the queue occupied, handing out menus so the service is rapid when your turn comes up. The gourmet fast-food outlet has already proved its salt in the 9e arrondissment, where it launched its uniquely french take on the American burger last year. All ingredients are 100% sourced in France with a choice of four meats: Charolais beef, Limousin veal, lamb or chicken. Fries are cooked on the spot, with a mixed leaf salad as a guilt-free option, and buns are baked daily to the restaurant's own recipe, to ensure that the bread holds its own until the last bite. The meat is grilled to taste (with a total of six cooking times) while you choose your homemade sauce, sides and drink at the counter. By the time you've chosen, your made-to-measure meal awaits on a tray by the cashier. With friendly service, rapid delivery, Big Fernand represents a refreshing new experience for the Parisian diner.
32 rue Saint Sauveur, Paris: www.bigfernand.com
Writer: Jean Grogan
Jax coconut water packaging
Coconut water is renowned for its health benefits and is a proven source of vitamins, minerals and immune boosting electrolytes, including calcium, magnesium and lauric acid. Hong Kong-based coconut water producers, Jax, are at the forefront of the health drink movement, sourcing their nutrient-packed, fat-free coconut water from the Philippines. Founded by Jane and Max Gottschalk, and Alex and Jason Ing, Jax are determined to offer something as aesthetic as the drink is beneficial. Future packaging design collaborations look set to include one with acclaimed British artist Marc Quinn, where the bottles will be embossed with Quinn's iconic flower series. The newest design pairing is with Alasdhair Willis, founder of design platform Established & Sons, who has created crisp blue, green and silver glass flacons for the drink, a design that is fully representative of the thirst quenching cooler within.www.jaxcoco.com
Writer: Romy van den Broeke
The Sequence of the Cow
In a first that will leave carnivores everywhere salivating, Dante Liporace, head chef at Buenos Aires eatery, Tarquino, has crafted a new tasting-menu that offers diners a chance to devour a whole cow. Called The Sequence of the Cow, it is a seven-course affair that starts at the top of the head and continues, via the choicest - and most obscure - cuts, down to the tail: from brains, cheek and tongue to prime steaks, heart, intestines and oxtail.
Liporace's show-stopping creation is a culinary tango of the old and new, with roots in the age-old customs of the Argentine gaucho, who would strip the entire cow so as to leave nothing for the vultures of the pampas, and treatments that nod to contemporary Spain and Ferran Adrià's tasting-menu, The Sequence of the Hare.
Liporace trained under Adrià at elBulli and his inventive cooking echoes his former mentor's love for reinterpretation. A square of tongue, for instance, arrives at tables with a box of herbs and grasses, which is doused in liquid nitrogen so as to imitate the pampas' morning dew. Other dishes include crispy-fried brains with spice-infused sauce, cut of beef cheek with sous-vide egg coated in breadcrumbs and caramelized goat's cheese and sweetbreads of heart and intestines with apple and lemon purees. It is quite wondrous, and stays just on the right side of gimmickry.
Hub Porteño, Rodriguez Peña 1967, Recoleta; (54-11) 6091-2160
To kick of the gargantuan gastronomic affair, diners are served a controversial dish of crispy fried brain served atop spicy chimichurri alioli
Next comes a sous-vide square of tongue, with an accompanying criolla sauce and a drizzle of smoke and grass oil. For a multi-sensory and unusual dining experience, there is a herb box on the table which gets doused in liquid nitrogen when the dish is served to release earthy aromas as a way of replicating the taste and smell experienced by a cow when grazing
Diners are then served a more traditional dish of succulent beef cheeks with a side of caramelised goats cheese and a sous-vide egg, coated in light breadcrumbs
The fourth course is the cow's offal. The sweetbreads - specifically the heart and intestines - are served with a sweet and tangy lemon and apple puree
The fifth course is just as meaty as the rest: a large (by Argentinian standards) cut of steak, which comes served with vintello tonnato (an Italian dish of cold sliced veal with a tuna mayonnaise topping), a milk gnocchi, coffee and peas
With guests left reeling after the past five meat-heavy courses, they can be safe in the knowledge that there is only one last beefy plate to conquer. The grilled oxtail sandwich comes with a sweet, home-made mango ketchup - hardly a palate cleanser
Dessert is, much to our relief, not meaty. Instead it is milk-based, so still sourced from the cow. The flan is paired with dulche de leche ice cream and is aptly named 'Milk time.' Using a branding iron, the top of the dessert comes out smoking (quite literally) and is caramelised in the process
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