A Tiny Indulgence

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I have to confess to a foodie instagram addiction. I love these cute sugar cookies from a baker called Samantha who lives in Toronto. Simple designs that are  instantly appealing.  @elleventy  pictures via www.instagram.com/elleventy

Design Food Toronto
26/04/2015

Super Souper

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I love the striking simplicity of this mostly black and white palette. Mata Design based in Perth has created an eye catching space with the bulk of the design drama (that would be the tile pattern) being in what I would call the secondary space.

The main game of the business is, of course, the food offer. From what I can see this is off set nicely through the use of quality, neutral materials which really lets the food do the talking. Supported by a neat graphics package, if you had asked me what I thought of a soup concept with the name Slurp before seeing these images I am fairly sure I would have turned up my nose at the name, which just goes to show you how good design can reposition thinking!

www.matadesign.com.au  17 Brewer Street Perth WA 6000

Slurp Soup & Salad, Cloisters Arcade, Perth, WA.

Images with thanks via www.matadesign.com.au

#PODfinds

Slurp Food Perth
19/04/2015

More apples …

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Since posting the PODfind on 7 Apples Gelato last week, the team has been in touch to say that their gorgeous gelato cart is not a pop-up.  The super slick three wheeler was made in Italy (I should have known!) for the Emporium location and they are parking it there permanently.  Yay, I say, to that news!

You can find the cart in the upper level food court, Emporium, 287 Lonsdale Street Melbourne, and keep up to date with the latest flavours and gelato goodness via facebook.com/7apples-Gelato-Emporium or instagram.com/7applesgelato

#PODfinds

Permanent Parking

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Truck Deluxe has given up life on the road and set up shop in a new bricks-and-mortar premises in the Jaffa neighbourhood of Tel Aviv. The truck has been pulled apart and reconstructed as part of the kitchen with the added bonus of proper chairs and tables. In addition, the shopfront opens up street completely for a bit of extra atmosphere from the surrounding flea market. Studio OPA designed the space, imagining the venue as a backyard garage. Cans of motor oil adorn the walls, and industrial materials such as stainless steel and humble wood panelling are also in evidence. An injection of colour comes via a tile pattern arrangement running around the top of the dining area. This is a ceramic tribute inspired by the home of Truck Deluxe’s Southern USA barbecue style menu.

Words & pictures via WeHeartUK.

An apple a day …

SONY DSCSONY DSCSONY DSC 7 Apples Gelato has always been good.  I thought their pop up cart, spied at Emporium, especially good. Lovely attention to detail in the branding and delivery and the dapper chappie's uniform is, of course, de rigueur.  I would love to know the name of the baby blue paint colour if anyone can help - its gorgeous!

Colour update: Thank you to the lovely Sara Brims from Novion who has reported in that the colour is Dulux Cornflower Blue.

Take a drive down Beach Road

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Earlier this week I was super impressed with the swish new look for the Sorrento to Queenscliff ferry. A few paces away from the water front and I discover there is a gorgeous new look Country Road store housed in the town's old post office, a rustic red-brick building built back in 1905. Celebrating it's 41st year, Country Road is the perfect positioning for the chi chi Sorrento set.  Naturally no lifestyle brand is complete without a cafe these days and Post 3943  taps into the coffee and casual dining trend. Operated by local organic specialists The Sisters, this 'resort / lifestyle' format will no doubt win huge favour with the locals for all its fabulousness!  Photos via Country Road Instagram.

Fresh from Rotterdam

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Wow, whether you love it or loath it there is no ignoring the new Markthal Rotterdam!

Designed by MVRDV, the Netherlands' first covered market shelters beneath a 40-metre arch that contains 228 apartments and is protected by glazed end walls which frame the super colourful mural by artists Arno Coenen and Iris Roskam.

Printed onto perforated aluminium panels, which line the one-hectare surface beneath the arch, the mural displays images of flowers and insects derived from 17th century Dutch paintings.

The UK's Guardian critic Oliver Wainwright has described it as "a Sistine chapel of fresh produce  ...  it squats like a chubby elephantine creature, lined with windows and balconies along its 120 metre-long flanks, terminating in a gaping portal towards the square like Milan's galleria, opening up to suck you into its psychedelic tunnel".

Speaking to Dezeen in Rotterdam just before construction was completed, architect Winy Maas explained that the building's unusual shape came about because he thought the initial scheme proposed by the developer was "boring". "In the beginning they wanted to have two slabs of houses, with a sort of market in between... so you get a U-shaped volume," he said. "I said "that's boring. Why don't we twist it?'" The new form provided more penthouses, a structurally simple arch and plenty of retail units on the ground floor, so the client gave the go-ahead.

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Internal windows in the apartments provide residents with views of the market below, while shoppers can glimpse the people above. "Every house has a window that look into the hall," said Maas. "When you're in the market hall you see urban life. When you go up where the windows are flat you can see people walking over the windows looking down."

Words and images above Via Dezeen.

No matter what your personal opinion might be, this architecture is no doubt a defining landmark in Rotterdam. There is definitely no ignoring the 'elephant' in the square or city for that matter. I love Oliver Wainwright's view on this 'hard to ignore' new structure which you can read here:

http://www.theguardian.com/artanddesign/architecture-design-blog/2014/oct/02/-sp-rotterdam-markthal-superdutch-market-mvrdv

Australia’s Hot Restaurants 2014

This article appeared in today's edition of The Australian.  POD presented at the Property Council of Australia conference in WA a couple of months ago on Food & Design trends. This article supports the comments I made then on the trend to 'convergence in the middle'  ... it's good to know these highly respected food journos are of the same opinion!

HOT 50 RESTAURANTS OF 2014: EMERGING TRENDS by John Lethlean and Necia Wilden

Author Michael Symons called it “one continuous picnic”, and we reckon that’s a nice summation of the state of dining out in Australia today. It’s increasingly informal. It’s very democratic. It’s all about sharing. It can happen any time of day. It can be fast and furious, or languid (and liquid). The restaurant experience in Oz has never been closer to the posh picnic.

It’s almost a metaphor for Australian society: there has been a convergence somewhere around the middle. Price-wise, lower-end places have moved up by a sometimes surprising degree, usually by stealth. And higher-end dining rooms have scrambled to make themselves look and feel more accessible and affordable. The fact is, dinner out at anywhere half-decent is going to cost you $100 a head, at least, no matter how hard your chosen restaurant may pitch the Gen Y message.

And increasingly, it’s all about your thirst. The need for restaurateurs to profit from beverage sales, particularly wines and cocktails, has never been clearer, yet it seems that if they get the spirit – and the space – right, we are all too willing to pay. There are queues, and waiting lists, to prove it.

There’s another kind of convergence we’ve noticed, too. At the elite end of the dining spectrum our most expensive restaurants are, by international standards, good value for money, like this year’s Hottest Restaurant (and Hottest in NSW), Rockpool. In the middle, however, the consensus from visitors is that Australia is a pricey place for a casual bite.

Top restaurant trends

We can’t help but be enthused about the dining scene in Adelaide. A new spirit is creeping through the city, with small bars, wine bars and food bars popping up. Compared with the rest of Australia, they offer excellent value for money. It’s no mistake that our winner of this year’s Hottest Value gong is North Adelaide’s nose-to-tail mecca The Daniel O’Connell. It’s exceptional, but let’s not forget this is a city with a history of gastronomic trailblazing and we’d love to think the glory days of the ’80s are coming back.

It’s tempting to say the biggest trend in restaurants this year is wine bars. Everywhere you look, some of the smartest sommeliers and wine geeks are plying their trade in cosy, comfy, good food-oriented bars. It’s driven by the wine price model in restaurants, our love of small-plate nibbles and our appetite for what’s new and provocative in wine.

Wine mark-ups. Doing the retail comparison will only give you heartburn. At a certain type of city restaurant, it seems that anything drinkable needs a $50 mark-up over bottle shop prices to earn a place on the wine list. The era of the $45 starting point for the simplest of wines is here, whether we like it or not.

America, hell yeah. Whatever did we do before discovering the USA last year? Sliders, brisket, ribs, burgers, dogs, po’boys… and not just at the shake-and-bake price point either. The US thing – and its kissing cousin, street food – has permeated the kitchens of some of our most serious chefs. It’s part of the picnic theory: this is a very convivial, egalitarian way to eat and, done well, it’s a joy.

Korea, where have you been? Once, each city had a smattering of trad Korean dining rooms where expats and the curious would venture. Now, alongside them is a new wave of diner that references Seoul. We’re all so familiar with the hot/sour/salty/sweet flavour palette of Southeast Asia: it was time for a whole new layer from the funk and mystery of fermentation. Hello, kimchi; welcome gochujang.

Smoking, coal and wood burning, pickling, foraging, fermenting, producing honey, curing fish: all gathering momentum.

House-made… bread (has never been better); butter (ditto); and fresh curds, including tofu. Mind you, some restaurants aren’t providing bread at all, unless you pay. They shoot themselves in the foot.

Dashi, coastal succulents and native ingredients have invaded our plates, mostly for the better.

Ingredients you cannot avoid these days: yuzu, buttermilk, kale, smoked eel, quinoa, sea urchin, miso.

Dining has gone digital. Whether it’s booking systems, payment methods or the ever-deepening penetration of social media at the table, that smartphone in your pocket is an essential dining companion.

Yes, Australian restaurants have issues. But after sampling international restaurants and with the anecdotal feedback of visitors, we can say dining in Oz – led invariably by broad-minded, well-travelled chefs – is in exciting shape. In the words of too many waiters: please enjoy.

Story via www.theaustralian.com.au/executive-living/food-drink

#podfinds #foodtrends #dining #australia #2014

Food
07/10/2014

Chalk it up to experience

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To "chalk something up" is to attribute it. When we "chalk something up to experience", we’re saying that although it wasn’t the outcome we wanted, we can at least learn from the experience. The phrase originated with the custom of marking bar tabs and scores on a slate in pubs.

Given the pub/bar tab historical reference I thought it an apt title for this blog post (although I suspect the outcome on this one well exceeded the client's expectation).

Ben Johnston is a Toronto based graphic artist commissioned by the Sierra Nevada brewery in Nth Carolina to illustrate their brewing story.

WOW is what I have to say about Ben's work. Chalk art has been trending for a while now and this is one of the best applications I've seen.  3 weeks in the making and approx 160 sq metres, you can find more of  Ben's amazing work at www.benjohnston.ca

All images with thanks via benjohnston.ca  

#podfinds #chalkart #installation #design

Ben Johnston Design VM Food
05/10/2014

A Happy Little Find

POD_HLD_Tandemonium Loving the happy little graphics done by Tandem E Tandem for Happy Little Dumplings. You can find HLD in happy little locations around inner Brisbane.

A couple of the above images via www.tandemoniumblog.com.  #dumplings  #brisbane  #cheapeats #podfinds

Food Brisbane
08/11/2013