New Food and Packaging
New Food and Packaging / Bar Petite in Newcastle
February 9, 2012 | New Food and Packaging | by Tristan Rayner |
Newcastle is developing its reputation as being a major hub (out of Sydney) for emerging art and culture. Along with that, the bar scene is slowly transforming from loud mega-pubs to small, dark, intimate spots, slightly off the beaten path and all done with style and pizzaz. Bar Petite is a new establishment close to Newcastle beach, housing a mix of French colonial touches, a polished timber bar and a modern Australian menu. The atmosphere is relaxed, the meals a mix of tasty snacks and larger mains, and the wine menu draws on the best of local Hunter Valley drops. I ate there a few weeks back and was particularly impressed by the cosmopolitan decor and the pleasantly adventurous flavouring of the foods. Read more
New Food and Packaging / Dark Vador Burger
January 27, 2012 | New Food and Packaging | by Gerry Mak |
In honor of the 3D release of that cinematic gem Star Wars: Episode 1 – The Phantom Menace, a French fast food chain has created a series of burgers, including the Dark Vador burger, which looks like it might do interesting things to your poop.
New Food and Packaging / Don Pachi Geisha: the most expensive coffee
January 26, 2012 | New Food and Packaging | by Jacqui Alexander |
While we’ve seen cold brew popping up around town as temperatures rise, the crew at Coffee Supreme have taken cold brew to the next level with the limited release of their Don Pachi Geisha. Read more
New Food and Packaging / Life-sized Stormtrooper cake
January 19, 2012 | New Food and Packaging | by Gerry Mak 
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The people over at Amanda Oakleaf Cakes made this sweet, life-sized cake shaped like an imperial stormtrooper for the Arisia sci-fi convention in Boston.
New Food and Packaging / Olive Branch: a new boutique olive oil brand
January 10, 2012 | New Food and Packaging | by The Urban Grocer |
Spanakopita, tomato and feta salad, grape leaves. The Greek tradition has given the world a plethora of beautifully simple eats. But no amount of feta could compete with the ultimate gift from the Greek gods: Olive oil. The sun soaked Mediterranean hills mean that Greece has a natural talent for producing some of the world’s finest olive oils. Read more
New Food and Packaging / Packaging design for gluten free pizza
January 3, 2012 | New Food and Packaging | by Agnes Samour |
Who says frozen pizza boxes can’t be creative? With slogans such as ‘Being cheesy is a good thing’ and ‘Don’t have a cow, literally’, Hornall Anderson took a fun approach with this new range of gluten free pizzas. So have a slice or two and don’t feel guilty.
New Food and Packaging / Return of the Living Red wine
December 14, 2011 | New Food and Packaging | by The Urban Grocer |
Forget the chateaux. Forget the birds. Forget whatever nonsensical French-countryside illustrations you’ve seen on wine labels. And enter Mash. Always creative, never predictable, Mash is one of our favorite creative agencies. Hailing from Australia, their portfolio is an excess of clever, unexpected, and quirky takes on otherwise predictable products – like wine. Read more
New Food and Packaging / Baked Victorian-inspired cookies
December 10, 2011 | New Food and Packaging | by Michelle Wilding |
From gold embroidered royal iced flowers to brocaded cameo decor topped treats, Amber Spiegal has a real knack for baking and decorating Victorian-inspired cookies in her aptly named Etsy store, SweetAmbs. Read more
New Food and Packaging / Top ten tables for Parisian lunches
December 8, 2011 | New Food and Packaging | by Agnes Samour |
France equals Paris equals (Good) Food. If you are on a budget and want to eat at the best tables in Paris, check out Rachel Bajada’s lunch list. An Aussie expat living in Paris, she also provides some amazing recipes to try now if you can’t wait to go to France.
New Food and Packaging / Oasis Clubhouse: a new project by Chef Felix
December 6, 2011 | New Food and Packaging | by The Urban Grocer |
Any tried and true foodie in Buenos Aires is an assiduous follower of Chef Diego Felix’s’ closed door restaurant, Casa Felix. Typically, however, his inspired pescatarian eats are only available a few months out of the year in Buenos Aires while the rest of the time, the Felix clan travels through Argentina, San Francisco, New York, Puerto Rico, and Latin America, generally, hosting closed door diners around the world. Luckily for all of us here in Buenos Aires, his contemporary yet distinctively regional fare can now be found in private events around the city as well thanks to the super exclusive Oasis Clubhouse. Read more
New Food and Packaging / New Shanghai restaurant in Newcastle
December 3, 2011 | New Food and Packaging | by Tristan Rayner |
The Lost At E Minor crew in Newcastle aren’t spoilt for choice in the way of yum cha, and even with the promise of a night of wine and dumplings, the location of the New Shanghai restaurant was at the Charlestown Square mega-mall. Let’s admit, suburban shopping centre Chinese hasn’t often been authentic, nor worthy of visiting more than once. However, as you step onto the pebbled-floors amongst a wooden ambiance to feast on assorted dumplings, there’s a sense that authentic and delicious noodles and dumplings have finally arrived, even if it’s not quite where you might have expected.
New Food and Packaging / Montage of food scenes from iconic movies
December 2, 2011 | New Food and Packaging | by Gerry Mak |
I’ve always been fascinated by food as it appears in cinema and literature, so this awesome montage of food scenes from iconic movies really stirs up some nostalgia in me. Read more
New Food and Packaging / Grow Your Own World’s Hottest Pepper
November 29, 2011 | New Food and Packaging | by Gerry Mak |
Just a notch under US-grade pepper spray on the Scoville heat scale, the Bhut jolokia pepper is the second hottest pepper in the world. This handy kit helps you grow your own, just in case you need some serious spice in your life.
New Food and Packaging / We Are Tea
November 24, 2011 | New Food and Packaging | by Sunil Pawar |
Anyone who knows me knows I am partial to a nice sip of vodka. But in the day time, it’s a different matter, well before midday anyway. Then it’s all about the mighty cuppa. And We Are Tea share the same passion. Operating from opposite St. Pauls cathedral, not only do they have a cool tea shop, but they make their own award-winning blends. Trust me, these guys are turning the art of tea into alchemy.
New Food and Packaging / Chozen Ice Cream
November 22, 2011 | New Food and Packaging | by Jess Zaino |
As a nationally recognized voice in the style space, I live a fairly glamorous life. So when I heard my apartment bell ring the other day — quelle surprise! — it was a hand delivered pint of Chozen Ice Cream, to whom it’s handler had the unfortunate experience of finding me in my most bewitching ensemble to date: my robe. At 3pm in the afternoon. Very glamorous. Read more
As a visual learner, the illustrated cooking instructions for the recipes on Recipe Look are easier for me to follow than the standard written recipes found in most cookbooks. I wish Hugh Fearnley Whittingstall would do an illustrated River Cottage book.
Here’s a meme blog I can roll with cuz I loves me some meat, although I can’t eat wheat, so half of these dishes won’t be on my menu.
Back in the day, New Zealand pop absurdists, Split Enz were the finest damn Australasian band around. This track, I Walk Away, off their final album — Spellbound — is their ultimate moment: a hefty dose of pure melodic majestry, wrapped around the aching lyrics and quirky arrangements of genius frontman, Neil Finn.
For some reason it’s rare that you see London in this light. Nightscapes of big cities are usually reserved for New York and Tokyo, for example. Perhaps the comparatively scarce skyscrapers makes the city less photogenic in that respect. So photographer Jason Hawkes’ work is long overdue — he has really brought the city to life, and given it that lick of golden light that a long-exposure is good for.
Those old issues of Popular Mechanics that forecasted the wondrous technological developments of tomorrow now seem dated and more representative of the times in which they were published than the times they tried to predict. Read more
Sam the Sham and the Pharaohs are primarily remembered for the song Wooly Bully, but I’ve been incessantly listening to Little Red Riding Hood. As a metalhead, any song that features howling makes me happy.
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‘NaCo was created in 1999 by Tijuana’s Edoardo Chavarín and Mazatlan’s Robby Vient, schoolmates at the Art Center College of Design in Pasadena, California. Read more
WE'RE POSTING / SOME OF THE BEST
Get lost in a daydream or a craving for something sweet while gazing at these cool sculptures by Brooklyn-based WiNK WiNK PONY. Made using clay, tree bark, wood, and mossy moss.
Nerd-attack! Man, this TARDIS zipper robe is so much cooler than any Star Wars crap people are hawking this days. This is for the true gangsta nerd.
Christoph Niemann illustrates a nightmare flight
New York Times illustrator Christoph Niemann has created a brilliant visual diary outlining the peril and pitfalls that beset the everyday passenger based on his recent experience flying from New York to his home town of Berlin. Read more
Cookie Boy’s creative cookie designs
I don’t eat cookies, so good thing Cookie Boy’s cookies are little pieces of art too pretty and cute to eat. Read more
Communication prosthesis by Sascha Nordmeyer
This ‘communication prosthesis’ by designer Sascha Nordmeyer is hilarious and awesome. I want to wear one to a job interview.
This Powder Necklace features a pearlized Turbo Cinereus shell with tiny holes drilled into the bottom, filled with a sparkling silver-colored powder that when gently tapped, sprinkles a light dusting on the wearer’s chest. Designed by Stephanie Simek. Read more
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