Food & Drink Design
Food & Drink
Having returned from Milan Design Week, my usual course of action would be to share my observations through a series of slides. This time, I wanted to think about how else I could present these insights.
Harmony, a collaborative spatial installation by Koizumiya and Hideki Yoshimoto
Image: Elle Decor
ISKO’s Sound of Denim brings its textiles to life in interactive ways
Image: Vogue Italia
BRIK chocolate slabs resemble colourful terrazzo tiles
Caul fat has a lace-like structure and transparency
Colour swatches are a key tool for colour, material and finish design
Image: The Peak
The result was a five-course meal that highlighted different colours, materials and finishes using a mixture of ingredients and tableware.
We started with a serving of rice balls rolled in red and violet toppings, creating a speckled effect reminiscent of the colours of a sunset.
Served on a bright blue ceramic platter
Daikon, cured trout, red pepper, purple cabbage, courgette, chia seeds, black sesame, dashi
Served in brushed gold dishes
The pebble shapes I saw a lot during Milan Design Week made me think of one of my grandmother’s recipes – Hakka abacus beads. Ours was made using purple sweet potato instead of yam.
The aim for the fourth plate was to create something that was earthy, yet light. We paired tea-smoked duck with thinly-sliced pickled citrus fruit and root vegetables.
Each menu consisted of a set of cards inspired by Pantone swatches, with a theme on one side and a list of ingredients or materials with corresponding colour codes on the other.
Blocks of colour visualised the prominence of each element within the dish, whilst project names and owners were included for future reference.
The cards were packaged in a small case made from silver cardstock as a nod towards recent interest in a retro, futuristic sci-fi aesthetic.
Ben Pendlebury, Jewel Tai