This weekend gone I went camping with Kris in The Grampians in Western Victoria. This photo was taken at MacKenzie falls, shortly before a kookaburra stole the D’affinois, tomato and the local Mount Zero olive tapenade baguette from right out of my hand. Serves me right for being a yuppie.
At the very edge of the city there’s a small park that I often walk through or sometimes we have spontaneous picnics in where we drink bottles of champagne. My favourite part of the park is the geometric water feature from the 80’s that offers curtains of mist that you can stand in the middle of. One day a friend of mine pointed out the rows of rosemary that lined the footpath. I was in disbelief about failing to notice them, but also excited about my future relationship with these plants. Unfortunately, the park is slightly out of my everyday way, and in reality I’ve rarely been able to successfully utilise this resource.
My preferred route to work involves walking through three parks. Today in park #2 the spring air was fragrant and I was admiring one of the triangular garden beds brimming with lavender and a vaguely familiar plant. I picked a stem and rubbed it between my fingers to release the rich smell of rosemary. With a smile I selected a couple more to take with me and eagerly planned the food that I would cook with it this week.
I like to think that the same landscaper designer is on a mission to supply limitless rosemary to people who like to walk through parks.
A couple of years ago some of my friends gave me a hot pot for my birthday. This year for my birthday we made a hot pot feast. We sat amongst mountains of mushrooms, lotus root, greens and wagyu, passing each other pieces of broccoli, handfuls of noodles and dishes of sauce.
We are very pleased that Condiment has found a home in Barcelona in the Llibreria of CASA MARIOL, the wine bar and food store of a family owned winery of the same name, based in the Terra Alta region of Catalunya, Spain. We hope to visit them one day but for the time being we’ll have to be satisfied by their quite amazing website.
This winter we spent many chilly nights eating indoors on the picnic rug, imagining we were outside and it was summer.
On the first warm spring night in September, Sari invited us over for dinner and made a delicious Mexican feast. She dragged her Persian rug outside into her garden and set it up with cushions. We sat under the stars, ate tortillas, and lounged around as if we were on her living room floor.
Paperskyis a Japanese travel magazine who are tirelessly organising events for friends and readers such as bicycle tours, mountain walks and food clubs hosted by their favourite local cooks like Yoyo from Vege Shokudo - featured in Issue 01 of Condiment. These photos were taken in August at their second Food Club event hosted by Chiori Yamamoto of Chioben at the Knee High Media home and headquarters (aka Green Studio). It was an intimate and inspiring afternoon and window into how weekends should be.
There are different kinds of cookie people. Their tastes range from the crunchy to the soft because people, too, are cooked in a variety of contexts. Cookie compatibility is, of course, a cornerstone of any friendship and is crucial to ensuring that freshly baked situations don’t end in disaster.
My favourite thing you can order at the Albion are the giant cookies, delicious and satisfying to hold in two hands. The cookie chefs are well aware of the importance of balance in baking and make their cookies large enough so that there is the perfect bite for every type. Or, in the situation you are they same type, you can select one that is either entirely crunchy or extra chewy.
On this particular day we shared a combination cookie and a carafe of rose. I munched on the outsides while my friend chewed the insides. Satisfied, we sat in the sun and watched the day go by. As we left we each picked our own cookie to take home.
For the launch of the Perks and Mini Sydney store, Condiment collaborated with The Commons. Our menu involved different PAM foods such as Popcorn and Maple, Prawns and Mayo, Prosciutto and Melon, which were presented in different coloured Risograph printed paper.
Eater's Digest #1: The Cheese Museum - Italo Calvino
Mr. Palomar is standing in line in a cheese shop, in Paris. He wants to buy certain goat cheeses that are preserved in oil in little transparent containers and spiced with various herbs and condiments. The line of customers moves along a counter where samples of the most unusual and disparate specialties are displayed. This is a shop whose range seems meant to exemplify every conceivable form of dairy product; the very sign, “Spe-cialites froumageres,” with that rare archaic or vernacular adjective, advises that here is guarded the legacy of a knowledge accumulated by a civilization through all its history and geography.
For issue 02 we were very pleased to collaborate with BLESS on their lookbook for N°42 Plädoyer der Jetztzeit. Images from their collection appear on each page of the publication and description of their collection is included below. For full details please visit their website.
“A limited number of edible garments, such as scoubidou gummy lace tank tops, knitted liquorice, coke flavoured sweaters and lollipop glasses sweeten up the silhouettes. Following the desire to modify eating habits, a selection of unique cutlery pieces are shown, all with a detachable jewellery chain ending that can be worn around the wrist while eating. An elegant way of eating ice cream looks like kissing one’s own hand is possible with the help of the Servering, a ring that holds several small ice cream bowls. The presentation is a redefinition of co-existance between food and clothing, proposing a variety of food-sharing among friends. A champagne pyramid is built as a piece of architecture in the room. A glass wall that seperates, but also connects the guests on one side, and the models serving champagne on the other side. The wall is deconstructed by giving away the champagne glasses. Another group of models team-up in the bloody mary chain. Starting from a big cupboard where glasses are handed out, guests can pass by from person to person getting one ingredient after annother to build– and flavour-up their drink.”