hospitality storyboard spring / summer edition

Spring / Summer 2015

in this edition:

Jill Dupleix on chefs, styling and the joy of a well-designed restaurant

spring / summ

er editionhospitality storyboarddigital magazine

Australia & New Zealandhospitalitystoryboard.com

celebrating the art of hospitality

The 2014 Eat Drink Design Awards

In this issue:

Art for the season

For the love of chocolate

hospitalitystoryboard.comhospitalitystoryboard.com

2

spring / summer 2014

Art for the season

Artwork: Bom Pop by Molly Herman. Website: mollyherman.com full article: p. 54-61

hospitalitystoryboard.com

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WELCOME Welcome to the second edition of Hospitality Storyboard.

I’m particularly thrilled that our theme for this edition is ‘Art for the Season’. There’s so much space for art in hospitality and we’re also excited to share with you the work of two artists who fit the ‘Spring / Summer’ bill perfectly.

If you haven’t already checked out the finalists for the 2014 Eat Drink Design Awards, make sure you do before the awards are announced on 16 November. We’ve been chatting with the ever-lovely Awards Ambassador Jill Dupleix this month - start on page 18 and then jump over to the blog for more of Jill’s warm and thoughtful insights into the hospitality industry in 2014.

Lastly, our Spring / Summer marketing toolkit is now available – for free! Don’t miss this special package, which includes menu templates, Facebook promo tiles, special blogging and website offers, and tips on content marketing over summer. Access it by from our website today: www.hospitalitystoryboard.com

Enjoy and I look forward to hearing your thoughts on our Spring / Summer mag. Email me anytime.

Editorial Team:Content & Creative Direction: Jordan Harcourt-HughesEditor: Sharon LivingstonePhotographer: Mauro RischPublisher: Digital Jazz Pty Ltd


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Enjoy the extended, interactive version of this magazine from

our website: hospitalitystoryboard.com Explore online with

our selection of curated articles. Send in pictures of your

team at work in the kitchen and we’ll share them on our

Facebook page. Make use of our design and brand tips for

your restaurant, café or hotel. Cross reference our articles with

our Pinterest boards. Download our free design, content and

digital marketing kits. Get in touch if you’d like us to feature

your business in our next edition. Contribute an article to our

blog. Ask for Hospitality Storyboard to be stocked in your retail

store or warehouse, Book a meeting with HSB Consulting to

see how we can help you bring your hospitality vision to life

through your brand, marketing and design initiatives.

10 ways toenjoy the art and business of hospitality


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dont forget to visit our website for tips, profiles, downloads and more special

features

2022 Sweet ChocolateIndustry EventsDesigner takes on the world of chocolate

The 2014 Eat Drink Design Awards

2426 Culinary TailorIn conversation with Jill Dupleix

4612

4210

Art for the SeasonThe Perfect Laboratory

Hotelier OfferingsTribal Pinks for Summer

Big art, seasonal art and creating mood in commerial and dining spaces

US Start-up Dinner Lab reinvents the dining experience

Delivering during the party season

our favourite pieces for the new season

40 Restaurant IntangiblesThe Art of Ambience

in this issue..in this issue..

Sam Gant’s top garnishes for Spring and SummerIn the lead-up to the Eat Drink

Design Awards being announced, Awards Ambassador Jill talks food, design, styling and more

the art and business of hospitality


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SPRING / SUMMER DESIGN #1

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$20 + shipping and handling

(cushion filling extra)

ORDER NOW

http://society6.com/hospitalitystoryboard


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Get a head-start on your summer marketing with promo templates for your Facebook feed, tapas menu design templates, tips on summer on word craft for menus, and special blogging offers to get your summer content

marketing fired up.

Grab Your Summer Marketing Kit Now!

www.hospitalitystoryboard.com


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relax into

summer

1. La Quinta Rug: www.urbanroad.com.au 2. Kintsugi Vessels: www.anomaly.com.au 3. Rastafarian silk jug: www.walter-g.com.au 4. Australian Ocean Cushion: zingness.com.au 5. Tribal Pinks cushion: www.walter-g.com.au 6. Acapulco chair: www.outdoorlivingdirect.com.au

1.

2.

3.


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relax into

summer

4.

5.

6.


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THE PERFECT LABORATORY....entrepreneur’s

kitchen

©Pixellab


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THE PERFECT LABORATORY....

Dinner Lab - the

US-based start-up

that allows chefs to

experiment with their

own culinary creations

with enthusiastic diners,

for one night only,

in secret locations.

Members provide

feedback on their

meals, allowing chefs

to improve their game

and refine their creative

ideas.


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©Pixellab


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PHOTOGRAPHY: Aaron Lyles - Pixellab, Ryan Green - 30MilesWest, DinnerLab.


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‘Dinner Lab is a social dining experiment that unites undiscovered chefs with adventurous diners who are looking

for something different from the conventional restaurant experience. Our events bring together a group of interesting

strangers around a common table to share cuisine crafted by up-and-coming chefs from all over the country.’

- dinnerlab.com


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DINNER LAB & BROOKLYN BREWERY - SWAMP 2 TABLE

We loved the look of this menu from Dinner Lab’s website!

Read all about it

This meal will be particularly interesting as every course will be paired with one of Brooklyn Brewery’s lagers. We’re doing a NYC meets the swamp theme

where all courses will be strait from the backwoods of Louisiana and delicately prepared with some

of Brooklyn Brewery’s finest beers (some of which you can’t get in

stores).

1 - Quail eggs in cocotte with creamy

crawfish bisque

2 - Alligator | green onion croquette,

cilantro-meyer lemon crema

3 - Swamp chowder: crawfish, turtle, pork

belly, rutabega, turnips + cornbread

4 - Confit frog legs, rapini | cabbage

escabeche, turnip-yogurt

5 - Cumin | kumquat rubbed catfish grilled

in banana leaf, confit kohlrabi, smothered

collard greens


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© Ryan Green - 30MilesWest, DinnerLab.


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industryevents

PHOTOGRAPHY: Eat. Drnk. Design Awards


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The Eat Drink Design Awards, an initiative of Architecture Media, are now in their third year

and aim to support the creativity of Australasian designers across hospitality brand, retail, interior, and

architectural practices.

industryevents


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Categories for the Eat Drink Design Awards include Best Bar Design, Best Restaurant Design, Best Café Design, Best Temporary Design, Best Retail Design

and Best Identity Design.


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From the Archives - 2013 shortlist: Gordon St Garage: Best Cafe Design. Design by Foolscap Studio.


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2014 Shortlist: Clever Little Tailor - Best Bar Design. Design by Xtra Shiny.


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From the Archives - 2013 Shortlist: Myer Marquee. Design by Gloss Creative with Myer In House Creative team


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From the Archives: Winner, Best Temporary Design 2013: Kitchen By Mike on Wheels. Design by Koskela Pty Ltd.


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From the Archives: Winner, Best Temporary Design 2013: Kitchen By Mike on Wheels. Design by Koskela Pty Ltd.


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From the Archives: 2013 winner, Best Bar Design: Prahran Hotel. Design by Techne Architects.


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From the Archives: 2013 winner, Best Bar Design: Prahran Hotel. Design by Techne Architects.


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IN CONVERSATION WITH JILL DUPLEIX

Eminent food writer Jill Dupleix takes clear pleasure in her role of Ambassador for the Eat Drink Design Awards, full of chat on the high quality of our culinary offerings on the world stage and ready to share her cheerful observations on the hospitality industry in Australia. We talk about the evolution of the Australian food scene, the turning point for restaurant design, and why Jill’s husband Terry Durack claims to have gone without a hot meal for years.

eat. drink.

design


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IN CONVERSATION WITH JILL DUPLEIX


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ON DESIGN & THE EAT DRINK DESIGN AWARDS 2014

Top prediction for best restaurant from the shortlist?I’m torn between heart and head. I adore the luxe of The Press Club and the old-school comfort levels of Rockpool, but I love being in the post-apocalyptic spaces created at A. Baker and Ester.

How do you think design changes the experience of a meal?It’s like the effect of good company – time flies, you have a ball, nothing gets in the way of having a great time.

Tell me about your ideal dinner out.Two stools at a broad bar, good people around, interesting food in front, great wine in the glass. Nobody hassling or bothering you like blowflies. No ego on the plate. Clean cooking, crystal-clear flavours, no muddiness, no elaboration. A sense of methodology and precision from the kitchen, of character and functionality from the space. I can see what I’m eating, and hear what I’m saying. That’s all.I love sitting up at the counter, or up at the bar, and, trends-wise, designers are finally giving me what I want. You just so don’t want to sit at a table any more. I’m over tables. Completely bored with tables. Tables are for when you’re too old or too young to sit up at the bar.

Talking of restaurants with open kitchens, it must be better for the chefs as well, to get to see out into the restaurant, rather than being walled in back of house.It’s certainly more transparent. Some of them find it a bit hard, but the good ones really respond to it. I’ve seen some things sitting up at a bar that I really would not

‘Great design helps

frame and define

our Australian sense

of hospitality, and

is as creative and

fresh as the food

we eat.’


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‘For me, the turning point was the Glenn

Murcutt work at Berowra Waters Inn; it so

perfectly matched the mood and the

philosophy of the then-chefs Tony Bilson

and Gay Bilson.’


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have seen, including a chopped-off finger, but overall, it’s the way to go. Especially if you’re on your own, or if you just want to drop in and have something quickly, you can talk to the person on one side, and then the other. It’s beautiful. I think that there’s going to be even more of a rise in solo dining. We’re all becoming a bit more nomadic, we’ve got the mobile phone, the tablet, everything on us that we need. We can stay in Melbourne overnight, or move around New York, and we’re so not going to stay in a hotel and order room service. And restaurants will need to respond to that.

How has the focus on design, art and architecture for restaurateurs changed since you first started out as a reviewer?Oh my god. I go back about thirty years so I have seen it all. For me, the turning point was the Glenn Murcutt work at Berowra Waters Inn; it so perfectly matched the mood and the philosophy of the then-chefs Tony Bilson and Gay Bilson. Everything had the one strong single voice; the one statement. It was the first time my generation had seen that. Before that, everything was a bit decorative and pastiche’d and formal, a French Michelin Guide’s idea of good décor. Then D4 Designs came along, and Leigh Prentice and Burley Katon Halliday, and visionary restaurateur Anders Ousbach, and a new young generation of chefs who all wanted their establishments to reflect who they were. So it has been a gradual coming together of food and design. Now they are consciously coupled and sending out the same messages.

What do you wish restaurateurs would prioritise above everything else?The diner. Sometimes I think it’s all about them, and not at all about us. An example David Chang’s restaurants in New York. Chang is the founder of the Momofuku group and it’s a very chef-driven business. He opened his ideal restaurant - Momofuku Ko – initially as just a kitchen and a counter for ten, because like a lot of chefs, he hated waiters and he wanted to get rid of them. So he designed it, on Japanese principals, for the chefs to be there and hand the food straight over to the diners. But it back-fired a bit, because chefs can’t do wine, they can’t clear plates because they’re busy. So he had to have waiters who could come around, who could talk

What, to you, is the

art of hospitality

summed up in 5

words or less?

‘Makes you feel

better.’


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to the diners and pour wine. That’s what happens when you don’t put the diner first.

ON CULINARY STYLING

What are your top ten ingredients for Spring / Summer in Aus? Apple cider vinegar. Avocado. Pumpkin seeds. Mint. Yoghurt. Blood oranges. Asparagus. Broad beans. Campari and soda.

Do you still photograph all your own food creations? How creative do you get and what are your favourite food props and shoot locations?I have a small set-up in the home office with a Canon 6D and a few different backgrounds, and I shoot a lot of the food I cook, or the interesting things I bring home. My husband says he hasn’t had a hot meal for years, because I spend too long shooting it before he gets to eat it.I don’t get ‘creative’ as such, or enhance what I have shot too much, I just love the beauty that is there already and try not to get in the way of it. My favourite food props are just extensions of what is on the plate – if there are walnuts in the salad then whole walnuts, that sort of thing, rather than introducing new things. I love old zinc plates from Sydney’s Bay Tree and Bison plates from Canberra and using paper and tiles and old wooden boards. I don’t like shooting with fabrics for some reason.

Native flora – what works best for garnishes and creative flourishes on dishes? I love the silky greenness of warrigal greens, they’re like Velcro spinach (I’m working on the idea of warrigal green chips a la kale chips), and the dusty, dry tones of native pepper leaves and lemon myrtle. Bar H in

Sydney does a killer saltbush tempura to swipe into chilli aioli; it’s a native plant with a terrific salty tang. Also sea succulents like karkalla (sea bananas) and sea spray are brilliant. The trick is not to go overboard but learn about a spice here and a succulent there. It isn’t gimmicky ‘bush tucker’, just an imaginative use of a great natural resource. We can find out more about who we are by cooking from where we are.


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‘My husband says he hasn’t had a hot

meal for years, because I spend too long

shooting it before he gets to eat it.’


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P L U M A G E C O O P E R A T I V E

s c r e e n d e s i g n s • g r a p h i c p r i n t s

p l u m a g e c o o p e r a t i v e . c om . a u


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P L U M A G E C O O P E R A T I V E

s c r e e n d e s i g n s • g r a p h i c p r i n t s

p l u m a g e c o o p e r a t i v e . c om . a u

screen siren


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Intangibles

The theatre continues

with the presentation

and service of wine and

beverages, the selling

of the daily specials, the

delivery of each course

and the continuing show of

the restaurant in motion as

waiters move, more guests

arrive, voices rise and fall

and the space fills.©thehotelphotographer.com.au


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There is a credible mystique to the idea of ambience; it can come and go as quick as a breeze, it can be finicky to pin down and almost impossible to consistently explain.Despite the fact that ambience can be tricky to achieve, there are some core elements that you can take into account for your restaurant, café or bar. We’ve categorised them into three different constants: theatre, staging and sensuality.

TheatreThe anticipation of some form of culinary theatre is part and parcel of most guests’ expectations. But the theatre of dining out doesn’t necessarily mean outlandish dramatics, it can be present in the small touches. The styling of your staff is one of the first theatrical touch-points. The welcome, too, is theatre, as are all the steps taken to guide guests into and through the restaurant. Then, of course, the theatre continues with the presentation and service of wine and beverages, the selling of the daily specials, the delivery of each course and the continuing show of the restaurant in motion as waiters move, more guests arrive, voices rise and fall and the space fills.Another way to think about the theatrical elements is the journey of discovery. If you go to the theatre, you often go to see a story unfold before you, to experience something new, to feel something

THE ART OF AMBIENCE what does it take to get the

ingredients right?

©


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offering as well. Expensive, dramatic, daring? Not necessarily. It could be as humble as fresh flowers in the bathroom, an interesting garnish on a plate. But it counts. Auditory sensuality - the sound of a space is also a great mood maker or breaker and is one of the elements to consider in line with your staging plans. High ceilings, hard surfaces and tight seating arrangements can all turn a comfortable buzz into a dreadful racket, so if you’re going for dramatic staging, be prepared to consider how sound will echo and play out when you’ve got a full house. Tactile sensuality can be a great contributor to ambience and relates to the very feel of the experience - of being in the space, the taste and experience of the culinary offerings to the feel of fabrics, textures and furnishings that your ‘stage’ is composed of. They too matter because they make up part of the core component of personal experience. The experience of sensuality is a cue that tell us if we’re experiencing pleasure. Such cues put smiles on our faces. They delight. They inspire the good mood and joie de vivre that we all seek. Tactile sensuality is particularly pleasurable because we know it doesn’t last; restaurant experiences are short, temporary, they can’t last (unless we buy the place out) and so we take even more delight in its of-the-moment existence.

What are your tips on creating ambience? Email us with your thoughts and we’ll post the best ideas to our blog in November.

different. If you can invoke that same mood of discovery and delight, it’s another notch up for you on the ambience scale as guests laugh a little longer, recline in their chairs a little deeper, smile a little more broadly and send the call out for another bottle of wine.

Staging Your restaurant is, quite practically, the stage where your team’s performances take place. Think levels, tiers, mezzanines, open kitchens. Seating areas, drinking areas, lounge areas, cosy nooks, balconies, lofts, corners, secluded rooms, wine vaults. All the components of a culinary stage add interest and intrigue, and can most definitely add to (or detract from) the ambience of your space.It’s worth considering how you want to place the stars of your culinary performance on your stage for the best effect - some restaurants choose to make the most of their stage by sending sommeliers up high ladders to source wine, others choose wide-open kitchens where chefs are in full view of guests throughout the evening. You may have waiters preparing dishes at tables, or circling with tasters and treats. Work your space to allow for an element of performance and your seating arrangements for guests to enjoy these performances to their best potential.

SensualitySensuality is a great contributor to ambience. Visual sensuality is the art on the walls, the colour of the seating, the expanse of view, the hanging of lights. It matters because we consume beauty; it feeds us and it should be part of your


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The experience of sensuality is a cue that tell us if we’re

experiencing pleasure. Such cues put smiles on our

faces. They delight. They inspire the good mood and

joie de vivre that we all seek.


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hospitality storyboarddigital magazine

explore online

find more of our summer product suggestions for your restaurant, bar or cafe on our blog.

summer luxe • small sofas for bars • high tables for outdoors • more furniture for summer



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hospitality storyboarddigital magazine

explore online

find more of our summer product suggestions for your restaurant, bar or cafe on our blog.

summer luxe • small sofas for bars • high tables for outdoors • more furniture for summer



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5VIP SERVICES FOR THE PARTY SEASON


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VIP SERVICES FOR THE PARTY SEASON

Make the most of

your guests’ sense

of excitement and

readiness to splash

out on the special

touches that they

might pass on at

any other time of

the year


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FROM TAILORING SERVICES TO CHAMPAGNE DELIVERIES,

HERE ARE 5 WAYS TO DELIGHT AND DELIVER IN THE PARTY

SEASON.

As the end of the year approaches, people begin to plan the celebrations that are often the very reason people stick out the year so well and complete their studies, their certificates, reach their business targets, achieve their goals.Celebration planning usually begins early and if you’re a hospitality operator, you’ve more than likely had your sales team out selling your event spaces since July. But when it comes to the big events like end of year balls and galas, consider these VIP services that you may wish to have on your in-house service menu – it’s not just a thoughtful touch and an extension of good customer service, it’s good business sense.

Dress fixing and Tailoring service: Many dramas happen on the way to the ball and lots of them have to do with heels going through fabric, zippers tearing, buttons disappearing and outfits shrinking or ballooning seemingly overnight. Having a tailor in house to attend guests in their rooms on the eve of formal events to zip, nip, tuck and tame can be a great service offering.Styling Consultations: Sometimes getting all glitzed up for a ball can be nerve-wracking. Often it’s a case of things just going wrong or times getting confused, people run late and begin to

panic. Female guests may have the dress but are still staring at a selection of ten pairs of shoes, not knowing which ones suit best. Single men may have the right suit but can’t for the life of them figure out their cummerbund and don’t necessarily want their mates to have to fiddle with it. Others may not have thought to book a hairdressing appointment and more still may have gotten caught up on business or in traffic earlier in the day and have missed their bookings for makeup and nails. Having a styling pro, or duo, in house for the evening to dial down the panic can offer the perfect opportunity to deliver in times of stress and need. 4pm Champagne ServicePreparation for women young and old is actually a lot of fun and many use the entire day to enjoy pampering services – if you’ve got them, a lot will have already booked their slot in your day spas for a pre-ball massage, buff and soak. But by the time mid-afternoon hits, they’re probably ready to let the hairdressing and makeup begin, and will be more than ready for a little tap on the door or call on the phone offering a glass of bubbly and possibly a little tray of strawberries or fresh fruit to keep the hunger at bay and take the edge off the bubbly.


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FROM TAILORING SERVICES TO CHAMPAGNE DELIVERIES,

HERE ARE 5 WAYS TO DELIGHT AND DELIVER IN THE PARTY

SEASON.

Laundering, Dry Cleaning and Garment DeliveryAfter the big event, bleary eyed guests usually have no inclination to deal with much at all. Taking care of expensive garments can be a fussy exercise and most will need to get sent to the dry cleaner in any event, so why not offer guests the opportunity to leave their formalwear with you to take care of? From dry cleaning to pressing, repairs to boxing, these special services will require you to work with a specialist formalwear dry cleaner, but if you can pull it off, you’re taking one more load off your guests’ tired shoulders and many will be sure to appreciate it.

Afternoon CheckoutIf you can swing it, the afternoon checkout removes a lot of the stress of the usual mid-morning departure and keeps your guests in the mind frame of a special event rather than the back-to-normality of having to be up and out with the rest of your guests. You can then offer special day-after lunch and afternoon tea offerings and encourage these guests to make further use of your pampering services to ease hangovers and tired feet if they rise before noon.

©thehotelphotographer.com.au


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Art for the season

Outside My Doorstep by Andrei Hedstrom. Website: www.andreihedstrom.com


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Art takes the

experience up a

notch, adds to the

culinary notes of

the chef’s menu

and the inspiration

of the sommelier’s

wine list. Art adds

colour, flair and

the element of

theatre that makes

an experience a

memorable one.


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Art and architecture have always had a naturally symbiotic relationship. Space, colour, light, mood; all combine to create the signature kinds of spaces that architects and designers love to curate to give visitors a touch of something different, unique, special. For the same reason, the infusion of art into hotels, restaurants, bars and cafes is similarly effective. Art takes the experience up a notch, adds to the culinary notes of the chef’s menu and the inspiration of the sommelier’s wine list. Art adds colour, flair, and the element of theatre that makes an experience a memorable one.Here at Hospitality Storyboard we like the idea that art is also a great way to usher in a new season, a new mood, and we’ve selected two international artists that we feel best sum up the new season feel of Spring / Summer 2015. Artists Andrei Hedstrom and Molly Herman both create paintings that sing with energy, vibrancy and offer an uplifting sense of positivity and possibility through their use of colour. We hope you enjoy their work as much as we do. Both can be contacted for commissions. ANDREI HEDSTROM

How would you explain your work?My work is focused on having and creating uplifting experiences. Both in the work and the activities and relationships that surround it, I feel most successful when I am letting in the colour and light. Painting helps me keep this lifestyle and sense of purpose and meaning attuned. When I show up to paint I feel drawn to five primary elements of the work.

Describe your relationship with colour.Colour – is a source of real joy and pleasure – to experience placing colours next to one another, to mix colours, to see others’ reactions to colours, to find combinations that uplift. Mark making – is the tai chi of my work. Moving across large canvases with a certain fluid series of marks and shapes positively affects me – like dancing. It makes me feel like and artist in the way no other part of the work does. This is


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My work is focused

on having and

creating uplifting

experiences. Both

in the work and

the activities and

relationships that

surround it, I feel

most successful

when I am letting

in the color and

light.


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MOLLY HERMAN

How does colour change the mood of a room?I love colour in art and in my surroundings, and I’m not afraid to use a strong color in a room, especially a small room. Colour sets the mood, makes a statement and creates the “ground” or context for all that goes on inside. In my apartment in Brooklyn, each room has a distinct colour and I weave this palette of colours between the rooms by hanging art and choosing fabrics and textiles that change seasonally. For example, my office space has a bright marigold yellow and the furnishings are spare and built-in, this brings a sense of warm, happy and efficient energy into my workspace. My bedroom, by contrast, has soft neutral tones and textures and the walls are painted in a very pale lavender-grey to give an atmosphere of hushed, dream space. – Then I add a pop of golden yellow with a throw pillow on the bed and hang a vibrant painting (that picks up many subtle colours in the room) over the dresser -- to contemplate before going to sleep and when waking.

Favourite local restaurant?My favourite restaurant is Five Leaves it’s a

the primary driver for wanting to work on very large pieces because the dance of mark making is more engaging. What other elements are important to you?Balance is important to me. I draw my inspiration for balance from primary ecosystems as they have achieved the greatest balance in their design. In the Osa Peninsula in Costa Rica and the Redwoods around my home, I see a perfect balance of form and function – all of it beautiful in some way. Scale is also a special consideration for me. I enjoy shapes and marks and representations that can be interpreted at multiple scales – i.e. is this shape a molecule, a flower bud, or a star, or all of them? I enjoy this flirtation with varied and simultaneous scale both as a creator of the work and as a viewer of it. It is also a somewhat ordered pathway into complexity that I enjoy both in art and life. Andrei Hedstrom [email protected] 650.291.0387 www.andreihedstrom.comhttps://www.facebook.com/Andrei.Hedstrom.Artist

Detail: Forest Meditation by Andrei Hedstrom.


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tiny local cafe artfully designed by John McCormick with salvaged materials. – It also has a nautical, slightly steam-punk aesthetic with the bar shaped like a ship’s prow. They serve a complete menu including oysters and mussels and also have delicious coffee and house made ricotta. I go there a lot because it’s just down the block and though it’s practically always packed, they always find a way to make room and for regulars.

Molly [email protected]

‘Colour sets the

mood, makes a

statement and

creates the context

for all that goes on in

a room’

Detail: Forest Meditation by Andrei Hedstrom. Five Leaves New york. Visit website.


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Here nor There by Molly Herman. Website: www.mollyherman.com


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Rough Diamon by Molly Herman. Website: www.mollyherman.com


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Chocolate is, and has been, many things since it came onto the scene in the 1700s. Food of kings, and high society. Currency. Medicine. Mood enhancer. Confectionary. And today, a sculptural tool, a culinary thematic base and honoured theme of books, movies and even hotels.We take a look at some of the best creative concepts from around the world featuring chocolate, from brand design to packaging, retail design and event design.

Currency. Medicine. Mood enhancer. Honoured theme of books, movies and even hotels.

©Benoit Levac

©Benoit Levac


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sweet

chocolate WHAT RESTAURANTS, CAFES AND HOTELS CAN DO WITH CHOCOLATE

We see chocolate as a great source of inspiration for hospitality operators for:

product branding: hand crafted chocolates for turn down servicesevents: chocolate making classes, chocolate tasting opportunitiesmenus: chocolate tapas, tasting plates, cocktails and saucesdesign: earthy textural fabrics contrasted with cool colour palettes

Currency. Medicine. Mood enhancer. Honoured theme of books, movies and even hotels.

photography by French photographer Benoit Levac:

https://www.behance.net/gallery/7104361/Chocolate-

PHOTOGRAPHY


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chocolate

retail


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chocolate

retailINTERIORS

See more of Int-sight’s work on Chok, the chocolate kitchen here

https://www.behance.net/gallery/10040071/choek


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chocolate eventsChocolate is also the theme of trade fairs such as the Salon du Chocolat, on from 29th October – 2nd November in, which this year celebrates its 20th anniversary. The event offers chocolate lovers the chance to learn more about the universe of cocoa, meet iconic chocolate brands and the best French and international artisans. The website explains the event schedule as: ‘A unique programme of fun and delicious activities awaits visitors: recipes demonstrations by the greatest chefs and pastry chefs, conferences, pastry competitions, live performances by cocoa-producing countries, pastry workshops, book signings, exhibitions ... and last but not least the famous Chocolate Fashion Show.’


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For 20 years, the Chocolate Fashion Show has been celebrating the magic of cocoa through ephemeral creations designed by

duos of renowned chocolatiers and fashion stylists. For its 20th Anniversary, the Salon du Chocolat presented a great retrospective exhibition featuring the 150 most beautiful

chocolate dresses ever as well as an exclusive “Anniversary Collection”.

Salon du Chocolate 2014 was on from 29 October - 2 November.


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culinary

tailor

SAM’S TOP 10 GARNISHES FOR STYLING YOUR SPRING AND SUMMER DISHES


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culinary

tailor

HAZELNUTS Hazelnuts are great in salads; they are the perfect crunch to top it off. I love putting them with rocket, celery & apple then an apple cider vinaigrette. Or another favourite that I’m making at the moment is a warm broccoli, cauliflower salad with Meredith feta & roasted crushed hazelnuts on top.

LEEK Leek is one of my favourite ingredients; this is a great garnish to either bring a new texture or flavour. For example by julienning it then frying it off in a bit of butter for crunch and flavour on top of some buttery Paris mash or blanching it for a bitter sweet flavour on top of some prawn and garlic homemade ravioli. I got one recently from my parents’ garden and it was naturally bent and so fresh, I used it to make fresh Portarlington mussels with white wine and leek.

SAGE Sage is perfect with the likes of pork & pumpkin, I use it on my marinade for slow cooked pork belly, then, for a garnish at the end, I fry it off and crisp it up to sit on top or around the dish. Another beautiful sage dish that I have as an entrée on one of our menus is homemade pumpkin tortellini with a burnt butter sage sauce.

CHIVES A lot of people think that chives can be old fashioned but they are such a great flavour and a garnish that makes sense because they match the dish and add to it. I’m using these on a canapé at the moment, - spanner crab with homemade aioli, chives in a cos lettuce cup with a chopped chive garnish and chilli salt.

LEMON ZEST Lemon zest is great for marinating lamb

Sam Gant, of Melbourne’s Pot & Pan Culinary Tailoring, looks at the

best garnishes to add style, savvy beauty and that extra tier of flavour to your

spring and summer dishes.

START WITH A FLOURISH

For spring


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then as a garnish to serve but it’s also a perfect garnish for pan fried asparagus with buffalo mozzarella, shave it on top with a splash of olive oil to serve.

BABY BEETROOT Baby beets are very popular at the moment. I love them pickled or as a relish on top of a beautiful patė or steak. Pickle them with red wine vinegar & sugar, sliced in quarters or as chips. Or make them into a relish by julienning and slowly cooking them in balsamic vinegar, apple cider vinegar, shredded apples & sugar.

KOLRABI Kolrabi makes a great garnish as a remoulade on a beautiful piece of eye fillet or wagyu rump cap. I make the remoulade with homemade mayo, lemon juice, horseradish, touch of mustard & salt and pepper. Always julienne the kolrabi very finely and sit in an acid bath of water with lemon juice. This softens it slightly and keeps it from oxidizing.

RADISHESRadishes are beautiful for adding colour and texture to a dish, I pickle them to add flavour and then slice them really thin and put them onto a fresh cos lettuce salad then from pickle juice I add olive oil and make a dressing. They are fresh and crunchy, giving a nice sourness to a dish.

GRAPEFRUITGrapefruit is something that can be really bitter but I love the pink ones, they are less tart but still add a sour and bitter element to a dish, They look beautiful too. A great dish is fresh pan fried salmon cubed with

fresh grilled prawns, spring onions, peanuts, some green salad then garnish with the pink grapefruit segments.

OREGANO All I need to say here is Lamb. Always get fresh oregano and you can finish a marinated lamb shoulder off with this and lemon olive oil dressing.

For summerBASIL Fresh basil leaves are the best in summer; all I can think about is a fresh bruschetta with fresh ripped up basil leaves on top. I love this in summer with some grilled salmon and a beer by the beach.

PEACH I love fresh summer peaches. My wife’s

‘Radishes are beautiful for adding

colour and texture to a dish, I pickle them

to add flavour’


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‘Radishes are beautiful for adding

colour and texture to a dish, I pickle them

to add flavour’

favourite summer meal is burrata salad with fi di latte, black Russian tomatoes and a sliced up peach to garnish, with a Wagyu rump cap and lemon wedge. You can get peaches from local farmers markets or any regular market like South Melbourne, Vic Markets & some of the big supermarkets.

PARSLEY Parsley is probably the ultimate and most popular garnish of all time. I love to use parsley with my slow cooked lamb shoulder. I use parsley as the garnish with a red onion marinade on top of the lamb, add lemon juice, olive oil & salt to pickle the red onion slightly and then throw in fresh ripped up flat leaf parsley to garnish. The colours and taste is so refreshing with the slow cooked lamb.

GARLIC Garlic is in almost all of my dishes. I think I’m obsessed with it. But lately I’ve been using it as a garnish on things like lamb


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cutlets, with lemon juice and garlic chips on top to serve. Make the chips by slicing the whole garlic really fine, then frying it off in some olive oil to give it crunch and to remove the raw bitter taste that you get from uncooked garlic. Use spring lamb for a beautiful flavour.

SPRING ONIONSpring onion is very popular in Asian dishes. It’s such a good flavour to add to a Thai inspired salad, with rare roast beef very thinly sliced, nuts, Asian greens and then some spring onions on top to serve. I think these look best thinly sliced on the diagonal thrown on top in a nice big pile.

FENNEL PRONGSFennel prongs are underrated but quite popular in the more upmarket fine dining area. I use them to finish off my white wine fennel mussels, they add the right flavour and look good by adding green and an interesting look for the dish. You can also use these for a fish ceviche with pickled fennel, white fresh fish, lemon juice and fennel prongs to serve. Just pick them off your fennel, leaving the big stalks behind.

AVOCADO Avocado, how great are they in summer. On toast in the morning, smashed with some Meredith feta and heirloom tomatoes. Or a canapé that we are doing at the moment is pulled pork belly, mini tacos with crunchy slaw, pickle pears and

the best garnish of all is an avocado lime salsa.

MINTI love fresh mint, it’s such a delicious smell and taste. In summer I pair this and use it as a garnish with a fresh watermelon salad, chopped mint and fresh leaves to garnish. Have this with BBQ prawns or flathead fillets out in the sun. Another good one is use it in a salsa verde for lamb fillets, which you can lay on a fresh salad. This grows like a weed so just plant some, it goes crazy - use a large pot so it doesn’t get in all the other herbs’ way.

SHALLOTS I love shallots as a garnish on so many things. But the main one is another dish we are doing at the moment with oysters. I julienne them then dice them extremely fine, then I make a champagne vinaigrette with them through it and then put a tiny teaspoon on a freshly shucked oyster to serve. This is fresh and delicious.


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