Just spotted this Built NY Origami Wine Tote over at Crate and Barrel. “Its unique folds aren’t just visually-appealing—they actually help safeguard your bottle from bumps in the road. This wine carrier also compresses flat and secures with handle for compact storage. Each Origami Wine Tote comes with a to/from tag so it needs no wrapping to make a great presentation.” It reminds me of the Veuve Clicquot Clicq’Up Origami Ice Bucket that collapses so nicely… This tote comes in Wine Tote and Champagne Tote - the perfect reusable gift bag! See more pics on the next page…
Here’s the latest from our resident zoologist and London based editor, Justine Aw.
Last night we attended a “Rumble in the Jungle” at the Barbican Centre, a celebration to mark the launch of Feasting with Bompas & Parr, the brand new cookbook from the dynamic duo of jellymongers Sam Bompas and Harry Parr, which follows their successful Cocktails and Jelly. Of course, to take it even further than the last - this cookbook plays music when you open it! (See the video on the next page… )
The celebrations included a steaming cauldron of tropical Guinness punch, a Ziggurat of Flavour, an array of exotic cocktails and some incredible botanicals such as the super shiny Pollia Condensata Berry and Sechuan button, which give an almost electrical sensation! An unbelievable feast for all senses for sure - take a look at all of the fun and more on the next page!
The last thing i expected for Black Friday, was to be curled up on the couch sipping a “Southern Fried Cocktail” while Bucky, the NOTpuppy, lay at my feet chew/squeaking a chicken leg dog toy. But here we are - and it’s amusingly delicious and bizarre!
Backtracking a bit - if you remember April Fool’s earlier this year, Torani (i thought jokingly) said that if enough people wanted a Chicken ‘n Waffles flavored syrup, they would “make it real”… and they DID! A bottle of it just arrived today along with waffle mix, a dog toy chicken leg (clearly sending fried chicken would be too crazy), and recipes! I must say the smell is unique - the flavor is powerful - and it tastes better than expected mixed with bourbon and root beer… though i would suggest going a little lighter than suggested on the Torani Chicken ‘N Waffles Syrup. Take a peek at the fun bundle on the next page - as well as Bucky enjoying the chicken leg!
P.S. if you’re looking for other crazy flavors to spice things up, they also have Bacon, Pumpkin Pie, Caramel Apple, Butter Rum, Choc Chip Cookie Dough, Cupcake, Gingerbread, Red Velvet Cake, Kiwi, Toasted Marshmallow, and so much more.
Here’s the latest from our London based editor, Justine Aw.
Tonight we enjoyed the Silver Room Supper Club dining experience from Pedro Solorzano and executive head chef David Rood of Mayfair’s Hush. The dining experience consists of a new line of ‘spirit-based dishes coupled with daring cocktails’. This evening was all about rum, with a trio of dishes designed to complement rum-based cocktails.
The new menus will be available on Tuesdays starting next week and include evenings based on calvados, rum, gin, vodka and whisky! See more pictures on the next page!
Here’s the latest from our London based editor, Justine Aw.
A little red cottage has sprung up in the middle of Old Truman Brewery in East London. This unexpected iconic little cottage is a portal to Sweden for just three days to celebrate Sweden and offer us a taste of what Sweden has to offer, showcasing the regions of SkÃ¥ne, West Sweden and LuleÃ¥. The use of the space within Old Truman Brewery is fantastic, complete with a moose head and reindeer and transforming the space into a fabulous dining room that manages to be decadent yet cozy and putting a beautiful emphasis on the kitchen too.
Tonight we were lucky enough to enjoy a taste of the LuleÃ¥ region of Swedish Lapland with chef Richard Karlsson. And if our dinner was anything to go by, LuleÃ¥ is delicious! Our evening opened with an unusual, but rather tasty birch sap wine, followed by three courses of delicacies including Kalix LÃ¶jrom (a delicious caviar collected only for a few short weeks each year), succulent grilled reindeer and a fantastic pie made from the gorgeous subarctic marsh growing cloudberry. More photos of our fantastic dinner on the next page!
The latest from London-based editor and resident zoologist, Justine Aw.
While most of the rest of the country is caught up in the Apple Harvest, we have a slightly more unusual harvest at this time of year, chestnuts. Chestnuts aren’t everywhere in the city, but where they are, they can’t be missed. Native to Japan and China, some of London’s tree are over 400 years old, having been planted primarily as decorative trees. The trees are heavy with nuts, which start off in tennis ball green balls of excruciatingly sharp spikes that mature into a mellower brown and when that happens, there’s a bit of a frenzy. Not just from human collectors (of which there are a fair few!), but also from squirrels, parrots and other wildlife as the trees unleash literally tons of food!
Processing chestnuts is by far the most time-consuming, labor-intensive and absurd culinary activity we’ve ever taken on (this from a couple that make their own marshmallows and ice cream from scratch), but it’s also one of the most satisfying transformations from tree to delicacy I’ve ever attempted!
Absolut Tune is the latest from Absolut… a sparkling fusion of Absolut vodka and crisp white wine. While i’ve only just started experimenting with this unique combination… the packaging is definitely noteworthy. Quite a sidestep from the iconic Absolut bottle shape this champagne like bottle has a very Tord Boontje-esque double layered, flowery pattern to it… the caged cork glass bottle has two layers of plastic on it - one with a gold on blue, and the top layer with a matte/pearly white lined with gold that peels back ever so dramatically. Take a peek at the packaging details (and a few drink recipes) on the next page!
P.S. See if you can find the gears, fish, tentacles, peacock feathers and more tucked away in the intricate designs!