Gilt Taste Presents: Better Than Basics - SPICES from Gilt Taste on Vimeo.
Saturday, July 30, 2011
Shimmy Shimmy Spice Spice
The second of Miss Ariadne Ax's three-part series is live on Gilt Taste now! This time, she pays tribute to Bollywood . Video below, full article here.
Gilt Taste Presents: Better Than Basics - SPICES from Gilt Taste on Vimeo.
Gilt Taste Presents: Better Than Basics - SPICES from Gilt Taste on Vimeo.
Wednesday, July 27, 2011
Vicarious Travel - Dakota D
It's true, these New York girls love their big city, and a big Manhattan cocktail to go with it - but we also appreciate leaving the canyons of gotham to see a bit more of this great planet we spin around on.
When we can't exactly get on a plane and jet off Hong Kong, we satiate our travel bug with a few trusty methods. 1. Anthony Bourdain No Reservations (obviously), 2. vintage issues of National Geographic (tried and true), 3. our friend, the internet.
On a recent scour through the depths of the interwebs we stumbled upon the travel journal of Dakota D - a Kiwi living in Bordeaux, France. His photographs are breathtaking - snapshots of vibrant cultures - their people, exquisite architecture, vibrant festivals, and the details of daily life. When looking at his images it is easy to be transported, you can allllmost taste the pastries and hear the hustle and bustle of local markets.
Although tempted to hop a plane and feign mono for a month or two, we instead sized the opportunity, and reached out to this talented photographer to ask him about his journey:
G: First of all, we love your travel blog, Dakota D Journal - your photographs are just exquisite! You must have been to a lot of cities by now, what are some of your favorite places?
DD: Spain in general is one of my favorite countries in Europe, but if I had to name one of my favorite cities, it would be Seville in Southern Spain! It's a city that cultivates a strong art culture and the festivals here are full of inspiring colors. I also really loved Sicily in the South of Italy. The people here left me with some of the best memories and the turquoise-colored coast was beyond breathtaking.
G: How did you start doing photography?
DD: I started photography whilst traveling through Thailand and Cambodia almost six years ago. Since then, photography is something that has followed me everywhere. Capturing photographs is like having a second set of eyes! For me, it's a way to see and experience things in another way.
G: What camera/s do you shoot with?
DD: I shoot with a variation of Canon cameras and lenses.
G: You seem to eat extremely well - your photographs of European delicacies have us drooling all over our keyboard. What was the last amazing thing you ate?
DD: The last thing that I ate was in Nazaré, Portugal at the house of a local family. The old woman of the household named Valentina, made the most delicious barbecued sardines on a fire, the traditional way! Everything else that she made for us, she made herself... Like the delicious handmade chorizo that was flavored with white wine, paprika, cracked pepper and mediterranean sea salt! The most memorable aspect of this type of cooking though were the ingredients. All of the vegetables used were grown organically in Valentina's garden. She even grew her own gourmet olives! And I'll never forget the coffee that she made with her 20-year-old espresso machine from Italy!
G: What has been one of your memorable meals during this adventure?
DD: One of the most memorable meals that I experienced was in Valladolid, Spain. - Underground, in the labyrinth-like wine cellars of Yllera where a restaurant space had been set into rock hollows. The stone walls were decorated with beautiful pictures of Spanish women and painted Ariadna murals, an ancient myth told through imagery. Pepper-infused lamb here was delicious!! Not to mention the various glasses of wine from the estate that I savored, too.
G: Do you have a favorite food memory from your homeland, New Zealand?
DD: My favorite memories of cuisine are during the summer months in my hometown: Whaingaroa - Raglan. We spend sunny days on the balcony of my house, overlooking a harbor named Moonlight Bay! Sunsets and dinner here are like no other! What I love the most is the fresh South Pacific seafood and organic produce. Not to mention the delicious New Zealand wines that taste lush and fruity.
G: Have you learned to cook differently while living in Bordeaux? If so, what's your new favorite dish - and how do you prepare it?
DD: I love the style of cooking in the Southwest region of France. The food here is rustic, with an interesting gourmet flair. I like the way that you can indulge here, but still eat healthy. Magret de Canard is my new favorite dish in Bordeaux at the moment! The rich flavors of duck complimented by vegetables are particularly delicious.
G: We love your attention to detail - from a city's water fountains, the markets, festivals, the lamp posts, to the opulent architecture of days gone by. You're obviously into excess. What's your favorite thing to photograph and why?
DD: My favorite things to photograph are snippets of life, culture and detail. I focus on things that people might notice less. In a city I like to wander through it's alleys, to get a taste of the people and the way of life. And I always love to photograph the local faces and festivals of a place.
G: Of all the places in the world, where do you want to travel to the most?
DD: I want to travel everywhere. But right now my heart is aching again for South East Asia! My family lived in Thailand for many years so I've been brushed with a taste for South East Asia's color, spirituality and varied lifestyle. At the moment I have Indonesia, Cambodia and Vietnam on my mind...
G: When you're in New York, you must let us take you out for a proper New York evening, will you join us? (Say yes)
DD: I'll definitely join you ladies for a proper New York evening! Just let me know: when, where and what time!
For more of Dakota D's photography, visit his website.
When we can't exactly get on a plane and jet off Hong Kong, we satiate our travel bug with a few trusty methods. 1. Anthony Bourdain No Reservations (obviously), 2. vintage issues of National Geographic (tried and true), 3. our friend, the internet.
On a recent scour through the depths of the interwebs we stumbled upon the travel journal of Dakota D - a Kiwi living in Bordeaux, France. His photographs are breathtaking - snapshots of vibrant cultures - their people, exquisite architecture, vibrant festivals, and the details of daily life. When looking at his images it is easy to be transported, you can allllmost taste the pastries and hear the hustle and bustle of local markets.
Although tempted to hop a plane and feign mono for a month or two, we instead sized the opportunity, and reached out to this talented photographer to ask him about his journey:
G: First of all, we love your travel blog, Dakota D Journal - your photographs are just exquisite! You must have been to a lot of cities by now, what are some of your favorite places?
DD: Spain in general is one of my favorite countries in Europe, but if I had to name one of my favorite cities, it would be Seville in Southern Spain! It's a city that cultivates a strong art culture and the festivals here are full of inspiring colors. I also really loved Sicily in the South of Italy. The people here left me with some of the best memories and the turquoise-colored coast was beyond breathtaking.
G: How did you start doing photography?
DD: I started photography whilst traveling through Thailand and Cambodia almost six years ago. Since then, photography is something that has followed me everywhere. Capturing photographs is like having a second set of eyes! For me, it's a way to see and experience things in another way.
G: What camera/s do you shoot with?
DD: I shoot with a variation of Canon cameras and lenses.
G: You seem to eat extremely well - your photographs of European delicacies have us drooling all over our keyboard. What was the last amazing thing you ate?
DD: The last thing that I ate was in Nazaré, Portugal at the house of a local family. The old woman of the household named Valentina, made the most delicious barbecued sardines on a fire, the traditional way! Everything else that she made for us, she made herself... Like the delicious handmade chorizo that was flavored with white wine, paprika, cracked pepper and mediterranean sea salt! The most memorable aspect of this type of cooking though were the ingredients. All of the vegetables used were grown organically in Valentina's garden. She even grew her own gourmet olives! And I'll never forget the coffee that she made with her 20-year-old espresso machine from Italy!
G: What has been one of your memorable meals during this adventure?
DD: One of the most memorable meals that I experienced was in Valladolid, Spain. - Underground, in the labyrinth-like wine cellars of Yllera where a restaurant space had been set into rock hollows. The stone walls were decorated with beautiful pictures of Spanish women and painted Ariadna murals, an ancient myth told through imagery. Pepper-infused lamb here was delicious!! Not to mention the various glasses of wine from the estate that I savored, too.
G: Do you have a favorite food memory from your homeland, New Zealand?
DD: My favorite memories of cuisine are during the summer months in my hometown: Whaingaroa - Raglan. We spend sunny days on the balcony of my house, overlooking a harbor named Moonlight Bay! Sunsets and dinner here are like no other! What I love the most is the fresh South Pacific seafood and organic produce. Not to mention the delicious New Zealand wines that taste lush and fruity.
G: Have you learned to cook differently while living in Bordeaux? If so, what's your new favorite dish - and how do you prepare it?
DD: I love the style of cooking in the Southwest region of France. The food here is rustic, with an interesting gourmet flair. I like the way that you can indulge here, but still eat healthy. Magret de Canard is my new favorite dish in Bordeaux at the moment! The rich flavors of duck complimented by vegetables are particularly delicious.
G: We love your attention to detail - from a city's water fountains, the markets, festivals, the lamp posts, to the opulent architecture of days gone by. You're obviously into excess. What's your favorite thing to photograph and why?
DD: My favorite things to photograph are snippets of life, culture and detail. I focus on things that people might notice less. In a city I like to wander through it's alleys, to get a taste of the people and the way of life. And I always love to photograph the local faces and festivals of a place.
G: Of all the places in the world, where do you want to travel to the most?
DD: I want to travel everywhere. But right now my heart is aching again for South East Asia! My family lived in Thailand for many years so I've been brushed with a taste for South East Asia's color, spirituality and varied lifestyle. At the moment I have Indonesia, Cambodia and Vietnam on my mind...
G: When you're in New York, you must let us take you out for a proper New York evening, will you join us? (Say yes)
DD: I'll definitely join you ladies for a proper New York evening! Just let me know: when, where and what time!
For more of Dakota D's photography, visit his website.
Tuesday, July 26, 2011
Lady Rhuby
Ok, maybe at this point we must confess that we are easily excitable, especially when it comes to delicious libations. That said, Art in the Age of Mechanical Reproduction has really been giving us a run for our money lately.
Root - the boozy redux of the Native American recipe of Root Tea. She makes us weak in the knees, and we in turn wrote her a sweet sweet love letter, out of lollipops. Yes, boozy, delicious lollipops.
Snap - another temptress with a gingery bite that begs to be transformed into creamy, salty caramels.
And now, we have a new siren, Rhuby. Freshly released by the Art in the Age team, this Garden Spirit has wooed us at first sight. Based on John Bartram's garden tea that he made in 1771, after receiving rhubarb seeds from Benjamin Franklin himself. Made with beets, cardamom, lemon, carrots, pink peppercorn, coriander, vanilla, pure cane sugar, and of course, rhubarb. You lady Rhuby, so fair, so tender with your promises of summery bliss, we cannot wait to taste you.
Check out the Art in the Age video:
The Story of Art in the Age RHUBY from Art In The Age on Vimeo.
and rose water in a tall glass.
Add ice and club soda.
But more so, we are dying to transform Rhuby into a boozy lolly - perhaps Apricot, Mint, Lemon Zest, and of course, fair Lady Rhuby.
Get it here.
Root - the boozy redux of the Native American recipe of Root Tea. She makes us weak in the knees, and we in turn wrote her a sweet sweet love letter, out of lollipops. Yes, boozy, delicious lollipops.
Snap - another temptress with a gingery bite that begs to be transformed into creamy, salty caramels.
And now, we have a new siren, Rhuby. Freshly released by the Art in the Age team, this Garden Spirit has wooed us at first sight. Based on John Bartram's garden tea that he made in 1771, after receiving rhubarb seeds from Benjamin Franklin himself. Made with beets, cardamom, lemon, carrots, pink peppercorn, coriander, vanilla, pure cane sugar, and of course, rhubarb. You lady Rhuby, so fair, so tender with your promises of summery bliss, we cannot wait to taste you.
Check out the Art in the Age video:
The Story of Art in the Age RHUBY from Art In The Age on Vimeo.
Now might be a good time to confess, this Lady Emerson has some deep Pennsylvania roots. In fact, the family is unable to trace bloodlines out of the state of Pennsylvania. Needless to say, this Emerson is thrilled to see such high quality, artisan, new yet nostalgic products being developed in PA, and yet distributed nationally for all to enjoy. Good stuff, we say.
Two cocktails we're ready for:
Red Hound
2 parts RHUBY
4 parts red
grapefruit juice
dash of vanilla extract
grapefruit slices
Chill all ingredients over ice in a cocktail shaker and strain into a martini glass, float a slice of grapefruit on top.
4 parts red
grapefruit juice
dash of vanilla extract
grapefruit slices
Chill all ingredients over ice in a cocktail shaker and strain into a martini glass, float a slice of grapefruit on top.
Rhuby Rose
2 parts RHUBY
2 parts strawberries
dash of rose water
club soda
Muddle strawberries, RHUBY2 parts strawberries
dash of rose water
club soda
and rose water in a tall glass.
Add ice and club soda.
But more so, we are dying to transform Rhuby into a boozy lolly - perhaps Apricot, Mint, Lemon Zest, and of course, fair Lady Rhuby.
Get it here.
Friday, July 22, 2011
Salt Here, Salt There, Salt Salt Everywhere
Gastronomista is excited to share a short food film directed by our very own Miss Ariadne Ax. Her three-part series, BETTER THAN BASICS, explores three kitchen
Gilt Taste Presents: Better Than Basics - SALT from Gilt Taste on Vimeo.
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