The intersection of colour, taste, texture and fabrics.
The world of food is constantly changing, as is the world of fashion. These two themes run close to each other and fashion’s obsession with food is becoming a fast-growing source of inspiration. One of the most interesting aspects is how food and fashion influence and filter through society in similar ways.
“Food, like fashion, is driven by trends, seasonality and the occasional gust of hype”, Lee Tran Lam, Food writer for Vogue.
Both can be described as a form of art and have the ability to push people to experiment, be inventive, creative and express themselves. You go to a restaurant and by doing so, express who you are or perhaps who you aim to be. It is the same with clothes. But it is also a form of connection and socialization: how many times do we end up talking about our new dinner spots or sharing the new recipes we have discovered online?
Fashion has always been identified as a source of beauty, aesthetics and craftsmanship, and a natural extension of this is the sculptural and artistic forms that can food can take. Just like fashion, culinary trends develop season after season, with new colours, shades and textures. And similarly, as a white shirt can be classic and timeless many dishes are go-to meals that are comforting, delicious or even evocative of your childhood.
This week, we explore this union of style and food and bring together some of our most loved Summer styles with a selection of fresh and easy-to-cook recipes for the upcoming summer period! Let us know what you think!
Instructions: Heat a spoon of oil in a flat frying pan, slice the aubergine and fry them for 8 minutes each side, until they start to brown. Do the same with the halloumi and prepare a bowl with spinach on a side. Chop both the fried halloumi and the aubergine into small cubes and scatter over the salad with the pomegranate seeds and finish with some yoghurt dressing. Top with salt, pepper and mint leaves for the perfect summer salad!
Instructions: Fill a jug with ice and lemonade and top it up with Pimm’s liquor. Then chop some strawberries, oranges, cucumber and berries and add them into the jug together with fresh mint leaves. Stir gently and serve immediately or chill in the fridge for 30 minutes.
Instructions: Heat a spoon of oil in a deep pan, chop half a shallot and let it fry for a couple of minutes until soft. Cut some tomatoes and add them to the pan together with the shallots and let them cook until they start to soften. Bring water to the boil, add the pasta and some coarse salt and simmer for 8 minutes. Once ready, drain the pasta and pour it in the pan, together with fresh ricotta, basil leaves and black pepper, then mix well and gently until the cheese has melted. Serve warm.
Instructions: Pre-heat oven to 300°F. Drop the raspberries and sugar in a food processor and mix until liquefied. Line a baking sheet with parchment paper. Place egg whites and sugar in a bowl and mix vigorously until the meringue is stiff. Drizzle half of the raspberry sauce over the mixture and fold gently to combine. Dollop some mixture on to the prepared baking sheet, ensuring the meringues are roughly the same size, then bake for 25 mins. Once cooked, turn the oven off and leave them to rest for about 2 hours.
Instructions: Fill 1/3 of the ice lolly moulds with the edible flowers. Pour 0.5 lt of Elderflower syrup and two parts water into a jug and mix. Pour the liquid carefully into the lolly moulds. Seal the top of the moulds and place them in the freezer for at least one day. To remove the lollies from the moulds, hold them under warm water for a moment, which will make it easier to remove them. Serve immediately.
Yves Saint Laurent once said, “All elements of life follow a certain style,” but there’s one thing that never goes out of fashion, and that’s good food.