...
Extra-virgin olive oil, produced by the Fattal family in Kherbet Kanafar, Lebanon
Karen Chekerdjian Olive Oil
Beirut-based designer Karen Chekerdjian is passionate when it comes to olive oils, and believes Lebanon has some of the most flavoursome and well-produced bottles. A few months back, she started sourcing and selecting extra-virgin olive oils from five Lebanese family-run domains – Fattal, Metni, Antar, Zahad, Kohor – across four contrasting Lebanese regions. A few intense tasting sessions later, she narrowed her choice down to six olive oils based on their inherent quality, level of acidity, unique blend, organic approach or the traditional stone-disk pressing method used to extract them. Karen then picked a dark-tinted glass bottle from Italy – designed to preserve oils from direct sunlight - and designed a graphic identity that would best translate the quality of the golden nectar. The six exquisite olive oils are now on sale in her eponymous concept store.
www.karenchekerdjian.com
Writer: Marie Le Fort
Extra-virgin olive oil, produced by the Fattal family in Kherbet Kanafar, Lebanon
Karen Chekerdjian Olive Oil
Beirut-based designer Karen Chekerdjian is passionate when it comes to olive oils, and believes Lebanon has some of the most flavoursome and well-produced bottles. A few months back, she started sourcing and selecting extra-virgin olive oils from five Lebanese family-run domains – Fattal, Metni, Antar, Zahad, Kohor – across four contrasting Lebanese regions. A few intense tasting sessions later, she narrowed her choice down to six olive oils based on their inherent quality, level of acidity, unique blend, organic approach or the traditional stone-disk pressing method used to extract them. Karen then picked a dark-tinted glass bottle from Italy – designed to preserve oils from direct sunlight - and designed a graphic identity that would best translate the quality of the golden nectar. The six exquisite olive oils are now on sale in her eponymous concept store.
www.karenchekerdjian.com
Writer: Marie Le Fort
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Edible stones
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Edible stones
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Violet ice cream
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Violet ice cream
Mugaritz: a natural science of cooking
When chef Andoni Luis Aduriz first opened Mugaritz in Guipuzcoa in northern Spain in 1998, no one came. He spent his days waiting for the phone to ring, staring at the surrounding hills and meadows, and the oak trees after which the restaurant is named. These days, securing a reservation is an act of endurance as rabid fans clamour for a taste of his hyper-futuristic take on Spanish cuisine. The food is part performance art, part molecular gastronomy and wildly unfettered culinary genius as Aduriz, who trained with Ferran Adria, turns ordinary ingredients into extraordinary dishes.
His recently released cookbook ‘Mugaritz – A Natural Science of Cooking’ is a distillation of the past 14 years, its 70 recipes – including his fabled potatoes coated in clay to resemble stones, lettuce hearts soaked in vanilla brine, and cucumbers infused with gazpacho water – paired with photographs that feel like high art. We’re not sure anyone would ever attempt to produce any of the dishes at home, but the creativity of even the simplest recipe is revelatory and proof that even in the saturated, often jaded world of dining, there’s still room for genuine wonder.
www.phaidon.com
Writer: Daven Wu
Photography: José Luis López de Zubiria and Per-Anders Jorgensen
Bacon Jam, Eat 17
Jam and bacon aren’t words often uttered in the same breath. However, when Chris O’Connor, chef and director of London's Eat 17 combined the bacon and onion topping of the restaurant’s signature burger into a relish, a new condiment was born, quickly becoming a hit with Walthamstow’s foodies. Bacon jam can be spread on bread, cheese and crackers, added to various dishes or eaten on its own. Made in Wales by Patchwork, a traditional pate food producer, Eat 17’s jam is a flavoursome concoction, combining Den Hay smoked bacon, bourbon, lemon juice, rosemary, garlic and even coffee.
www.bacon-jam.com
Writer: Maria Kuzmenko
Bacon Jam, Eat 17
Jam and bacon aren’t words often uttered in the same breath. However, when Chris O’Connor, chef and director of London's Eat 17 combined the bacon and onion topping of the restaurant’s signature burger into a relish, a new condiment was born, quickly becoming a hit with Walthamstow’s foodies. Bacon jam can be spread on bread, cheese and crackers, added to various dishes or eaten on its own. Made in Wales by Patchwork, a traditional pate food producer, Eat 17’s jam is a flavoursome concoction, combining Den Hay smoked bacon, bourbon, lemon juice, rosemary, garlic and even coffee.
www.bacon-jam.com
Writer: Maria Kuzmenko
