Category Archives: on the side…

Pantry twists and new variations


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!john mccanns irish oatmeal, gourmet pics, dean and deluca, yummi package design, yummi design all about food and design, oat, oat meal, ned package design, signe boye art direcorABOVE: 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.Matiz Gallego octopus, octopus in oliveoil, package design, hand packed, yummi design all about food and design, art director signe boye, dean and deluca, gourmat pics, new package designPine Cone Bud Syrup, mugoloo, dean and deluca, gourmet syrup, yummi design all about food and design, art director signe boye, new package design, edible designs 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!

pickles, boat street pickled figs, pantry, gourmet pics, dean and deluca, figs, yummi design all about food and design, signe boye art director, yummi package design, new package design

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!

fruit spred, jam, marmelade, new package design, yummi design all about ffod and design, yummi design, art director signe boye, pears, growers and shippers, dean and deluca, pantry, oregon, hood river pears, hazelnutsHood 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.

ALL products + photos from Dean & Deluca webshop.

Yummi colors on the table

pastels at leif shop, kevin wilcoxson, table, glaced serving, pastel tabletop, cup design, yummi design all about food and designleif shop, storage jar, pastels, Normann Copenhagen's Geo storage jars, danish design, kitchen storage, jar, pastels, yummi design all about food and design, art director signe funch boyemenu, design by menu, danish design, grinder, mint, pastels for tabletop, salt and peber, yummi design all about food and designpastels at leif shop, bath salt, package design, yummi design all about food and designleif shop, blanket, Mae Engelgeer's versatile blanket, pastel, yummi design all about food and designI DREAM OF a table covered in edible pastels.


organic shaped glazed ceramics by Kevin Wilcoxson.

peach matte Geo storage from Normann Copenhagen

mint, matte grinders from danish Menu

soak in a bath with natural calming scents and salts from Leif

Mae Engelgeer’s versatile blanket in neons, pastels and blacks.

Enjoy all above from Leif shop




fall snacking, dean and deluca, yummi design for snacking, salty, sweets, yummi design blog about food and design, signe funch boye art directorI have been so lucky working on packaging designs for various snacks these past months and in the meantime the weather has turned into a cold late summer, it feels like Fall – windy, moody + rainy. This gives us plenty of excuses to go inside snacking on mmmm … all sweet-salty-spicy-yummi and very, very crunchy … I found all above tasty + delicious packages at Dean&Deluca’s snackshop: smoked organic Califonia paprika almonds, Vermont cheese powder for homemade popcorn or savory crunchy crostini slides, Mast brothers dark chocolate & sea salt (my favorite!), and popcorn with parmesan & rosemary – let it rain, let it rain!
All Photos from Dean & Deluca

Extra virgin healthy oils

olive oil, dean&deluca, extra virgin olive oil, olive, yummi design, healthy oils, blog about food and design yummidesign, art director signe boyeIn the last days I have been testing and researching olive oils because I want the good taste and the nutritious effect as a healthy boost for my body. I decided to share it with you.

I NEED SOME FACTS because some of the olive oil producers labels are very informative, but many are NOT. And since there is such a difference in having an extra virgin olive oil compared to what some call “lamp oil” = the normal plain olive oil – I got totally confused! I needed to find the facts about olive oil.

The area (soil, weather etc.) and the kind of plant means a lot to the olives quality and color and are influencial on the taste of the oil and the complexity of the vitamins, and all the healthy ingredients the oil contains. I found out you can almost compare choosing a bottle of wine with choosing a bottle of Extra Virgin Olive Oil. I found this very interesting. I have Never thought of that.

“Extra virgin olive oil” is directly from the pressed olives. Pure oil directly from the olives. Period. Which I probably thought was the same for all bottles of oil. But … oh no …
“Virgin olive oil” = pressed from the leftovers from the first bottles “extra virgin olive oil”. Sometimes mixed with thinner reduced “olive oil” mentioned below.
“Olive oil” = an ultra reduced version = a mix with all the above’s leftovers. Often a mix of oils from many different farms, regions, countries. And some calls this oil “lamp oil”.

HEALTHY CHOICE + full taste = the most nutritious choice for your body and food: avoid plain light colored olive oil in a big clear bottle. Buy the cloudy green pure olive oil = extra virgin olive oil. Buy from a single farmer (terrior – specific area).

TASTE to avoid bitter taste: good quality often gives you a more soft taste. Taste, taste and taste, we are all different and one oil suits seafoods, others veggies etc. You have to taste and compare and match with your needs and taste.

USE the oil before one month after opening. To avoid it get bitter (old!). Buy oils in a small, dark bottle – the dark glass/can protects the oil from the light + getting old too soon (it will get a dreadful bitter taste).

QUALITY not quantity: less and goooood! Small bottles.

BE AWARE OF REGION  – it not easy to find out on the labels, as mentioned before. Oils from a certain region or country, should be named “made and produced in”… not just “tapped” or “from”… Those terms on are very fluffy and then you cannot know for certain where the olive oil comes from or if it is a mix of oils. An oil “tapped in…” is often a mix with “lamp oils”! I was surpriced how clever the producers are.

A HEALTHY bottle of great extra virgin olive oil is pure good for your body and cheaper than the most trendy fancy fitness nutritionists’ oils.

REMEMBER do not heat up olive oil but use it for salad dressings etc. All the good effects in the oil breaks up in the heat. Use some canola oil, coconut oil or butter on the pan instead!

FINALLY I got a bit more vise in my search for the healthy green oil boosts and the bottles above would be in my cart if I come by Dean&Deluca. Minor detail: I’m in CPH – but one can dream of a Spring Break in NYC ;o)

Dean&Deluca’s webshop enjoy here

TOP from Italia: Santa Chiara Extra Virgin Olive Oil
MIDDLE bottle from La France: Castelas Extra Virgin Olive Oil
BOTTOM from Spain: Picual de Envero Extra Virgin Olive Oil


Hot time


merimekko, arne jacobsen, muuto, tea, tea time, dine with tea, green tea, black tea, india, indian tea, assam, signe boye grafisk designer, art director signe funch boye, signe boye designer til madproducenter, typo design, godt grafisk design, mad blog, blog om mad og designI learned to drink tea quite early. My father taught me the basics for tea brewing, how long tea should steep, how hot the water should be and how to scald and heat the tea pot up before using it and how to enjoy and taste it with no sugar or milk. Nothing but tea.

I have several old tea tin cans from my first trips as an 10 year-old in London and later in Oxford, which I still use for tea leaves. I loved (and still do) the small teahouses and the whole English tea room concept for lunch, earl grey in huge flowered cups, tiny cucumber sandwiches on the side. It is a world of cozy “Miss Marple” interiors in most of these beautiful tea rooms. Here some years later, I only shop tea in one shop in Copenhagen (Østerlandsk Tehus) I really had not noticed that it has become a tradition for me!? I buy 2-3 variations of green tea or a mix of green and black tea every second month or so. I love trying some new flavors and the ladies in the shop advises me every time because they are very different. I learned through the years how different teas should be treated for getting the best flavors as sweetness or freshness or what ever your tea leaves contains, to avoid bitterness and quite disturbing flavors.

That is my daily tea break.

This week I bought the organic tea KISS ME MONKEY – a Chai, a black tea from Assam (North India) with indian spices and bits of chocolate – so very yummi! Hope your weekend is filled with yummi breaks and not as mine with work – but I’m not complaining, it’s my brother’s day today CONGRATS Anders, the sun shines a bit and I’m going to a party tonight. Have a great weekend, enjoy.


PHOTOS all things found here: Muuto tea pod, Merimekko cup, Arne Jacobsen Milk can.

Got salt?

harvey nichols food, food from UK london store harvey nichols, selfridge food, salt from selfridge, yummi foods, gourmet salts, private label designs, design til madvarer, fødevarer, design til fødevarerproducenter, signe funch boye grafisk designer, design til fødevarer, yummi design grafisk design studio, art director signe boye

I have 3-4-5 different types of salt in my kitchen – actually I’m not sure how many. The latest one I bought in France. Not a designer fancy one just a simple Sel de Fine – it is a plain very fine sea salt. It is not too fine, not too salty, just perfect plain sea salt. I kind of regret not having bought a few! Perfect for my eggs in the morning. Some of my friends really have a laugh over me when I start explaining the differences in all my types of salt (nerd!) but they smile when they taste them in a nice combo with the right kinds of food. On my dinner table I always have a tiny bowel of sea salt flakes from Camargue in France. But the above ones are very good types too I think. And great packaging designs too.

Pictured salts above and down: 1) Flor de Sel 2) Smoked Sea Salt 3) Sal de Ibiza.

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