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| Mon 13 Oct 2008 |
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Tag: Food
These items have all been tagged with the tag "Food", You can see other tags in the Tag Cloud| Bangalore Express - London |
| 2008-06-05 00:52:37 |
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Rumor has it that Bangalore Express, opened a few months ago across Waterloo Station in London, is the first of many to come. Both menu and decor of this modern, Indian fresh-food place have received mixed reviews, but we like the inventiveness of the “scaffolding” used to build the booths and the upper level. Some have called it a recipe for disaster and other thought it looked like bunk beds. Both may be true as you do need to climb step ladders to reach the second level and much of the exposed structure is, indeed, made of FastClamp, a construction-site scaffolding system. The interior colour scheme is organic in muted greens and browns. We love the peacefulness this creates. Bangalore Express is the newest venture of proprietors Charles Hill and head chef Yogesh Datta who also run the Painted Heron in Chelsea. By Tuija Seipell |
| Foreshortened Piece of Cake |
| 2008-01-17 02:40:07 |
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Rijeka, Croatia-based architect, Petar Mišković, is known for his unconditional faith in black and white. He is also known for his cooperation with Zagreb-based conceptual artist, Ivana Franke, who has studied and worked in Croatia, Japan and Finland. The two drew attention in 2004 for their work for the Croatian Pavilion of La Biennale di Venezia – Metamorph, 9th International Architecture Exhibition in Venice. Now those with a sweet tooth and a ticket to Zagreb can enjoy another example of the incredible pair’s work in the Importance Galleria Shopping Centre at the corner of Vlaska and Smiciklasova Ulici (Streets). There, you will find Piece of Cake, a tiny bake shop where less is more and things are not always as they seem. The space is shaped like a truncated pyramid and everything in the shop — the neon tubes, the orange sign and the counter — adheres to the principle of foreshortening perspective. It feels like an empty funnel, looks cool, and apparently, the pastries are yummy, too. By Tuija Seipell |
| Eat Fit Food - No More Excuses |
| 2008-01-09 10:52:37 |
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No More Excuses OK, so the holidays are over, and just like your best friend, when you ask us if those jeans make you look fat, we’ll say absolutely. And we know, especially after a solid month of cooking, eating, baking, eating, drinking and eating the last thing you want to do is figure out what to have for dinner tonight. The nutrition and health professionals at Eat Fit Food have devised the perfect balance between diet and exercise by preparing low fat, low carb meals and delivering them directly to you every day. Naturally anyone can sign up for Eat Fit Food’s services, but those of us who can hardly find time to eat three full meals each day and those of us who are tempted to snack on whatever is around throughout the day now have a beacon leading us to a world of healthful, nutritious food options. Each program can be tailored to meet personal preferences including increasing or decreasing portion size and special dietary requirements. Just imagine sliding on your sexiest pair of jeans and not even thinking twice about asking us how you look. By Andrew J Weiner (Eat Fit Food is only available in Sydney – mention The Cool Hunter and receive a 10% discount). |
| Watermelon Juice Bars - Kuwait |
| 2007-12-19 10:10:36 |
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Lebanon-based architect George Chidiac of George Henri Chidiac Architects has designed yummy Waterlemon Juice bars in Kuwait, Bahrain and Lebanon. When he created the all-white curved Waterlemon in a Beirut shopping mall, he approached Beirut-based PSLAB for the development of custom lighting for the tight space that has no natural light. At the time, PSLAB was experimenting with cold-cathode lighting tubes and so the lighting concept for Waterlemon ended up utilizing them. The concept was inspired by the curve shape and involves strip lights of varying length depending on the intensity and type of light needed. Each slit houses linear cold cathode and custom directional projectors equipped with GU4 lamps. The lighting concept — by principal lighting designer Dimitri Saddi with Rana Haddad and Pascal Hachem — won the International Association of Lighting Designers’ Award of Merit. By Tuija Seipell |
| Nikka Japanese Whisky |
| 2007-11-09 05:24:08 |
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Michael Young — the Hong-Kong-based British designer of practically everything — has just designed a startling black bottle for Japanese Nikka Whisky. The man who in addition to interiors and installations has designed furniture for Cappellini, lighting for Artemide, barware for Schweppes, Jewellery for Georg Jensen, polo shirts for LaCoste and bikes for Giant, seems to be able to find new ways to express old ideas. Nikka Whisky Co., Ltd has made whisky since 1934 when Masataka Taketsuru returned from Scotland where he had became the first Japanese person to learn whisky making. Japan is now the world’s second-largest producer of single-malt whisky. One of the most popular in Japan is the 37% Black Nikka whisky, available at corner stores throughout Japan in tiny, medium and enormous (as in 4 liters) bottles. Nikka is part of one of the world’s largest beverage conglomerates, the Asahi Brewery Group. For everything about Japanese whisky, check out Nonjatta: By Tuija Seipell |
| Wild Bunch & Co Juices |
| 2007-08-28 08:31:13 |
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The boutique juice industry is crammed with players already – now you can add a new one to the list. Wild Bunch & Co produces a mouth watering range of healthy juices including vegetable juices which are bulging with energy boosting vitamins. But our favourite thing about this Singapore based company is the packaging. Smooth and ergonomic, the bottles are like little design pieces decorating your refrigerator. By Billy T |
| Can I Freeze It? Susie Theodorou |
| 2007-02-27 20:13:38 |
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After a hard days work, the last thing most of us feel like doing is having to say hi to your neighbor over the fence or cook dinner. The first can be avoided by building a bigger fence or telling your neighbor you can't stand them. The second can be achieved by cooking on days when you can be bothered and freezing the meals for a time that you can't be stuffed. Can I freeze It? is a collection of innovative recipes which are easy to make and totally freezable for future consumption. Imagine how you will thank yourself when you get home exhausted and simply defrost and re heat a delicious meal you made from the book three weeks ago. From Marsala Beef Stew through to Lemon Roasted Chicken and back , this book has it all. Can I Freeze It, has chapters which look at cooking for a crowd, and how to 'eat now and save for later'. Written by acclaimed New York based food writer and stylist, Susie Theodorou, this remarkable book is filled with luscious color photographs which will make your mouth water. Can I Freeze it, is the perfect book for the busy gal or the guy on the go. By Lisa Evans |
| SCOOP - REINVENTING THE ICE CREAM TRUCK |
| 2007-02-10 18:53:02 |
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Gone are the days when surly ice-cream men trawled suburbia with
their diesel spitting vans and bags of flakes. Those travelling
sweet-sellers forever condemned to the cultural quirks of childhood.
Well, almost. Adam Ellis, design director of brand agency Coley Porter
Bell (CPB) has rekindled his love affair with ice-cream in a van and
hopes you will too. Say hello to Scoop.
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| THE CHOCOLATIER - Where are the world's best chocolate/candy stores? |
| 2007-01-19 00:05:21 |
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| DOLCE & GABBANA OPEN GOLD RESTAUANT IN MILAN |
| 2006-11-15 10:59:57 |
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