One of the things I love most is discovering unique foods that much of the world has never heard of. Or like her to get inspired and find new variations and twists of classic food products. Dean & Deluca are masters of having new gourmet pics on their shelfs. Lucky me from overseas in Copenhagen – they also have them online!ABOVE: Oat meal – Irish? Stell cut? I have no idea why it should be 14$ worth but the can is more than lovely!
BELOW: Not sardines but octopus in olive oil, would love to taste them on toast avec crisp bubbles. Italian Pine Bud syrup from the Dolomite Mountains area. Should be super tasteful on panna cotta, skyr, ice cream, or mmmm… drizzled over ricotta – just go on – yummi!
Boat Street Pickled Figs are made from Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt. Bring them on!
Hood River Valley Bartlett pears and roasted hazelnuts, with a little extra zing from cinnamon and lemon zest. On toast, ice cream, pound cake, pancakes and waffles? Oh yes. Or just straight from the jar ;o) ENJOY.
I almost think that my son Albert would start eating Dijon Mustard if I served him the one above! Package design is so wonderful sometimes that I just buy it to look and enjoy the design. The producers who wants to tell us a story really wins our 2 sec of time when we rush through the supermarket to find our groceries. So many producers unfortunately just want to look “nice and clean”. The Regimental Condiment Company is an Australian food company producing a range of gourmet food products emanating from the glory days of the Officers’ Mess. Their range of condiments includes chutneys and relishes, sauces, jams and jellies, mustards and horseradish, and cheese jellies. Nearly all products are made in Australia to traditional family recipes, handed down through the generations. And looking at the package design I actually sense that story. That is yummi design!
Fäviken restaurant is one of the restaurants in Scandinavia which I find really interesting. It is part of the trendy Nordic cuisine and is headed by chef Magnus Nilsson. He has been trained by some of the best restaurants in France (L’Arpege and L’Astrance) and he has opened Fäviken Restaurant in one of the most cold places, in the middle of the Swedish woods, 750 km north of Stockholm. The menu are far from ordinary and filled with local wild ingredients such as moose, eel, hare, wild herbs and mushrooms. The restaurant is named to be “The Best Rising Star of Nordic Cooking” of The Guardian among others. I would love to have that extraordinary experience to visit Fäviken Restaurant once. Until then, I’m really excited that chef Magnus Nilsson has chosen to publish a book about his Nordic restaurant adventure in the woods. So until we are the lucky ones on Fäviken’s attractive, 3 month long reservation list, I will enjoy chef Nilsson cookbook at home. Enjoy Fäviken, the landscape and chef Nilsson in the below film. (PHOTO: Fäviken, published by Phaidon October 2012).
Yummi Design is a design bureau based in Copenhagen, founded by art director Signe Boye. Signe creates graphic design, art-direction and visual concepts for clients within food and health. This blog is all about her passion and love for food + the obsession of typography, bright colors and images, all tasty and full of mmm… Enjoy.
All designs, text and photos on Yummi Design blog are all about inspiration. I do not have copyright for all I publish, but I do my best to credit all the creators. Please let me know if I forget to credit your work proper. You are welcome to use parts from the blog – please ask me first + remember to credit Yummi Design.
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