Journal
Sustenance
Heirloom Recipes 07. Fanny Singer's Summer Salad
It could be tricky to separate author Fanny Singer from her mother, renowned chef Alice Waters, founder of restaurant Chez Panisse in Berkeley, California. So, what does one absorb when they are guided through their years by Alice Waters?
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Sustenance
Cannellini Bagna Cauda
An Italian classic with Cannellini beans for extra oomph.
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Sustenance
Persimmon Vinegar [gam-sikcho]
Sweet and punchy Persimmon Vinegar, or gam-sikcho (감식초), is a kitchen staple in Korean cuisine.
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Sustenance
Saffron, Fig, Mānuka Vinegar
We blend dark purple figs with two sacred and golden ingredients: saffron and honey for a delicious floral flavour combination.
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Sustenance
Heirloom Recipes 06. Palisa Anderson's Stuffed Bitter Melon in Chicken Broth
We asked Palisa Anderson, second-generation restaurateur of Chat Thai, if there were any family dishes that still linger on her mind: triggered by aroma or ingredient and nurtured by the preparation. Her answer was Stuffed Bitter Melon in Chicken Broth.
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Sustenance
Breathe Easy Juice
It is said that we take over 20,000 breaths each day. Whether we are breathing for deep rest or for an endorphin hit, if the past few years have taught us anything, it is to look after our lungs.
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Sustenance
Pineapple Fire Vinegar
The ultimate tool to give a kick to the palette and balance the body’s pH levels, both inside and out.
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Sustenance
Heirloom Recipes 05. Miyeok-guk by Jiho Yun
In Korea, Miyeok-guk is eaten for birthday breakfast, as a celebration of one’s mother. This sentimental dish was brought to our attention by our friend Jiho Yun, who has been nourishing herself with her family’s recipe for Miyeok-guk since the arrival of her daughter.
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Sustenance
Heirloom Recipes 04. Kenchinjiru by Akiko Kurematsu
Inspired by recipes that women in her lineage used to cook from, Akiko Kurematsu has created her own cookbook titled The Mother Tongue, in which she adapts each heirloom recipe to better suit how our current generation prefers to eat – more local, sustainable, and aware. Akiko guides us through the preparation of Kenchinjiru: a warming, nourishing winter soup that is at the heart of Japanese home cooking.
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Sustenance
Nasturtium Oxymel
Forget pesto and salad garnish, we've blended this everyday herb into a warming ancient Greek oxymel.
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