News

S/S 2015 : Kidult : Sweet Treats

May 2014

In the 100% Chocolate Cafe in Tokyo, they sell everything from chocolate infused beverages to chocolate cakes and waffles filled with chocolate cream. We know that our love of chocolate is on the rise as we understand more about the plethora of varieties and the versatility of it.

Our Kidults (18-28 year olds) love chocolate and the idea of play, so here are a few fun ideas we’ve noticed which include chocolate with an unusual twist …

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The long wafer-waffle box filed with chocolate ganache.

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The inside out kit-kat … wafer on the outside, chocolate in the middle.

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Ever wished that cheese, fudge and chocolate could be rolled into one? This is the answer to someone’s dreams …

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The beans and the brew.

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These beef jerky chocolate bar has eaten itself in the edit…’Momma I’ve shrunk the Jerky’

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That famous sandwich of peanut butter and jelly…wrapped in chocolate for extra goodness.

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Artisan chocolate lemonade.

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For the blacksmith who has everything…

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Flavoured chocolate, shaped like pringles, sold in a biscuit tin…

S/S 2015 : Emerging Sectors : Vending

May 2014

Vending machines are everywhere but we rarely see something wonderful coming out of them! However, when an ATM meets the best gluten free red velvet cake or the best freshly pressed juice, then a whole world of new possibilities open up …

These two machines were sampled in LA…it’s just a matter of time before we start to see more quality coming out of hole-in-the-wall vending. Functional food, on the go.

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Touch screen and insert card …

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There are only 20 seconds to take your goods

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Here’s the box of goodies…

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G for Gluten Free. Perfectly formed, freshly baked cake with cream cheese frosting.

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Here’s the juice machine version. Simple and so effective.

S/S 2015 : Back to the Land : Seaweed

April 2014

Claudia Pasquero and Marco Poletto co-founded ecoLogicStudio in 2004, they focus work which deploys digital technologies as a means of developing hyper-realities, regimes of intense exchange between the artificial and the natural, the designed and the accidental. The innovative nature of ecoLogic’s work has allowed the office to practice internationally with clients including actors, art critics, curators academic institutions and companies in both private and public sector in the construction industry and the design realm.

The Urban Algae Canopy, based on ecoLogicStudio’s  six years long research on building integrated bio-digital systems. The flows of energy, water and CO2 are regulated to respond and adjust to weather patterns and visitors’ movements.  As the sun shines more intensively, algae will photosynthesise and grow thus reducing the transparency of the canopy and increasing its shading potential; since this process is driven by the biology of mico-algae is inherently responsive and adaptive; visitors will benefit from this natural shading property while being able to influence it in real-time; their presence will trigger electro valves to alter the speed of algal flow through the canopy provoking an emergent differentiation across the space. In any moment in time the actual transparency, colour and shading potential of the canopy will be the product of this complex set of relationships among climate, micro-algae, visitors and digital control systems.

Once completed as part of EXPO2015 Future food District the Urban Algae Canopy will produce the oxygen equivalent of 4 hectares of woodland and up to 150kg of biomass per day, 60% of which are natural vegetal proteins.

Urban Algae Canopy credits: ecoLogicStudio – Marco Poletto and Claudia Pasquero (London, UK)  part of the H.O.R.T.U.S. series.   Special edition for Expo 2015 developed with Carlo Ratti Associati (Turin, Italy)

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The etymology of the word garden comes from the German Garten, whose original meaning is enclosed or bounded space, in Latin “HORTUS conclusus”.  H.O.R.T.U.S feeds its emergent virtual garden, accessible via smart phones; its virtual plots are nurtured by the flow of observations posted by each visitor, locally and globally, by lighting levels data streams and by human interaction in real-time.

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MilanExpo 2015 prototype

S/S 2015 : Ritual of the Everyday : The Recipe Kit

April 2014

The Recipe Kit (www.therecipekit.co.uk) is a new delivery service that serves up globally-inspired recipes along with the exact quantity of ingredients so that food lovers can create restaurant quality cuisine from home. Delivered direct to the door, each order contains easy to follow, step by step recipe cards along with all the gastronomic components required to produce a series of indulgent evening meals for the week

Each dish is created by Head Chef Olia Hercules, who was trained at Leiths and perfected her skills in the fiery kitchens of Ottolenghi. The Recipe Kit features ingredients that would be impossible to find in the average supermarket, including edible flowers and Pied Bleu mushrooms. New chef skills are acquired with the preparation of every meal, from mastering the chiffonade technique to learning how to julienne tomatoes.

The Recipe Kit use seasonal British ingredients wherever possible, accentuating their diverse dishes with rarities from Britain’s artisan suppliers. Produce is sourced directly from farms across the UK within 24 hours of harvesting and only the finest meat, provided by Smithfield Market’s historic William, Warman and Gutteridge, makes its way into each dish. By working with the UK’s leading food suppliers, The Recipe Kit ensures that their produce is fresher and tastes better than the standard supermarket fare.

They deliver throughout the UK.

 

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A sample kit

S/S 2015 : Back to the Land : Seaweed

March 2014

Using sustainably sourced Hebridean red, green and brown seaweeds, Stag Bakeries of Stornoway, Isle of Lewis have created a range of biscuits to introduce healthful seaweed into our everyday foods. Winning two speciality food awards, the seaweed biscuit range includes: Water Biscuits, Stornoway Seaweed Oatcakes and Seaweed Shortbread.

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