Jinhyun Jeon, the South Korean designer living in Netherlands, decided to shift into a design language a banal truth: a taste is an experience, on which all our senses are working.
Nothing big. A kitchen cloth was with the nice overprint. A few drops of tea. Scandinavian design convinces us even in this edition.
For licking or biting. Perfect for lovers and trivial in preparation. Sweet and smelling of lavender.
In winter we come back to groats. It may be consumed in other than a traditional way. They can be served as sweet or salty pies. In the second version a sauerkraut salad can be a good addition.
Shrove Thursday is a culmination of the carnival, the gluttony holiday. Everyone is racing when it comes to the amount of eaten donuts, of consumed calories. We exchange opinions on favourite cake shops, fillings, traditions. We propose something new – donuts of the millet groats is an idea for the ones who do not tolerate gluten or for someone who is looking for something different.
At early spring we miss exotic tastes. We fantasize about holidays and long journeys. We don’t need much to move under the palm during the meal time.
“To forest” is the first activity of the showroom Red Onion devoted to artistic materials testing which are used in designing.
One star Riff is a one of the best restaurants in Valency. Its boss Bernd Koller specializes in creative interpretation of the seafood and traditional Spanish cuisine.
From the yesterday’s breakfast in Pewnego Razu Cafe we have for you a recipe for eggs on the lens. Nice variety for bored with scrambled eggs.
The flavour of leniwe (Polish Lazy Dumplings) with salt is in Rutu Modan’s genes. But she had to come to Poland to discover that. An Israeli illustrator tells us why, after all, she decided to get to know the motherland of her ancestors.
Fngers cut or bitten soap are one of the most recognizable photographs of the artistic magazine Toilet Paper which in 2010 the artist Maurizio Cattelan and the photographer Pierpaolo Ferrari established.
For warming up, cheering up and in order to fight the results of yesterday frenzies, we have for you a parcel – Japanese broth with noodles.
We visited the factory of Old Poland cheeses and we brought from them this titbit. Hearts of Amber are the remains from the process of cutting cheese, but also supposedly one of tastiest of its parts.
About SERWUS, a small bar in the center of Warsaw which serves casseroles, probably wrote all prestigious architectural – designer portals. In the opener of Lips we talk with the founders, a fertile duet Moko Architects/ M.F.R.M.G.R.
We were invited to the Sunday dinner for the new Warsaw restoration: kuchnia Funkcjonalna. Before official opening we seated beneath the sloping roof, fitted with glass of the modernist villa, and Bartek Polak, the owner and the head chef, especially for us prepared four exceptional dishes.