About
Cooking for friends and family has always played a big part in our lives, and it's always been a philosophy of the more, the merrier. After cooking dinner for friends one night - a taco banquet - some drawings of the meal emerged. Little sketches were done on napkins, each showing something different about the meal - a chilli bush dripping pearls of sweat, a towering stack of tortillas, a cactus field and their sunset shadows, a bowl full of lime wedges on a floral tablecloth. We loved how the sketches created narratives beyond the plate, so we decided to explore this further with PALATE.
Each edition features 13 recipes coupled with especially-crafted illustrations by artists from around the world. The works vary greatly in style and content, from figurative watercolours to abstract digital collages, lifting recipes of the pages and into the imagination.
Through PALATE, we are excited to provide readers with an edible and visual feast, and to showcase the work of incredibly talented artists.
In April this year we printed a pilot run of Palate, which debuted at the Food Book Fair in Brooklyn. We are now ready to go to print with the first two issues, and would be very grateful for your help to get the series off the ground!
What you can expect in each issue
Recipes & photos - Each edition features 13 original recipes developed by us, all designed to nourish the taste buds and the soul. All meals of the day are covered, and ingredients encompass the full flavour spectrum, with a focus on dishes vibrant in taste and appearance, sustainable in ethos.
Artworks - Accompanying each recipe is an illustration inspired by the dish, especially crafted by visual artists from around the world. The artists produce their work in their own style and medium, and depicting their unique sense of the dish.
Interviews with the artists - This is where you can get to know each artists and their food habits and perspectives better - their signature dish, the ingredients they always have in their cupboard, and what they would eat for their last meal on earth.
SAMPLE SPREADS
Issue One, 2015
Almond Milk Porridge with Figs, Warmed Honey and Thyme illustrated by Karolina Burdon // Crab Crepes illustrated by Atelier Bingo // Crumpets illustrated by Joe Baker // Sugar-cured Ocean Trout with Beetroot and Pistachio Cream illustrated by Ines Longevial // Squid Tentacle Burger on Black Buns illustrated by Jay Barnham // Beetroot Soup with Chocolate Bread illustrated by Thembi Hanify // Rare Beef with Oyster Mayonnaise illustrated by Ellie Foreman-Peck // Marbled Ravioli with Peppered Ricotta, Cherry Tomato and Sage Butter Sauce illustrated by Ky Anderson // Seafood Gumbo by Victoria Topping // Shredded Beef Tortillas with Grilled Peppers & Crema illustrated by Max Berry // Pineapple and Licorice Cupcakes illustrated by Stanislas Piechaczek // Chickpea, Chocolate and Rum Cake illustrated by Billie Justice Thomson // Smoked Sugar Macarons with Salted Chocolate Ganache illustrated by Simona Pastore.
Issue Two, 2015
Corn Cakes with Pancetta, Fried egg, Green Harissa illustrated by Hyesu Lee // Toast with Peperonata and White Anchovies illustrated by Gio Pastori // Whole Wheat and Chia Waffles with Caramelised Pears, Butterscotch and Creme Fraiche illustrated by Shawna-X // Fennel seed, Sesame Seed Cookies illustrated by Emiko Isobe // Almond soup with Crisp Brussels Sprouts and Black Garlic illustrated by Courtney Knight // Eggplant Donburi with Japanese Pickles illustrated by Anna Vu (Good Food Crap Drawing) // Pomegranate Molasses Braised Lamb, Mixed Grain and Kale Pilaf, Labneh illustrated by Paul Windle// Sake and Miso Butter Clams with Soba Noodles illustrated by Driton // Salad of Crispy Rice, Confit Shallots, Charred Onions illustrated by Nadia Hernandez // Herb Ravioli with Duck Sauce illustrated by Barry P // Polenta Cake with Peaches Poached in Moscato and Bay, Sour Custard illustrated by Karolina Burdon // Rose Ice Cream, White Chocolate Shortbread, Sherbet illustrated by Alessandra Genualdo // Dark Chocolate and Burnt Butter Tart illustrated by Merjin.
Who are we anyway?
The creators
As sisters, we have cooked and lived together in different parts of the world, spent an unusual time in the kitchen. We have a food blog, have guest cheffed at events and in restaurants, and had a cookbook published in 2013 by Murdoch Books called ‘The Bookery Cook: Art to Eat’.
Jessie (IG: @jessie_ttt, Twitter: @jessiettt) has studied Marketing and Linguistics. She has worked in the arts, cultural and travel sectors as a digital marketing specialist. She writes for Vice Munchies and Intrepid Travel blog, is a commissioned recipe author, and is about to study Patisserie at Cordon Bleu in Tokyo.
Georgie (IG/ Twitter: @vivandiare) is a multimedia adventurer and general vibe consultant currently running a start up with her Canada based business partner. She can be found anywhere between London, Paris, New York and Nelson, BC.
Maxine (IG: @maxijazz, Twitter: @glittersaurus) studied Fashion Design and Business. After a stint with Chanel she realised her true creative and soul passion was in food and cooking, so she traded her power suit for a chef jacket and studied at the International Culinary Centre in New York. Maxie has since had restaurant experience in New York and Australia and now works privately in London.
The artists
The growing network of accomplished artists span countries across the globe, and work in various visual art mediums. Their enthusiasm for food and their creative prowess is showcased in Palate.
“I chose this dish for this mixture of pistachio and sugar that is not only visual beautiful but seemed so good ! A perfect mixture of flavor, texture and color. I wanted to simplify the maximum forms.” - Ines Longevial (Paris, France), Sugar-cured ocean trout with Pistachio cream and beetroot
“Looking at these macaroons took me to the highest level of dreaming! I developed a thousand analogies. At first I thought they seemed like boobies or earrings, but then, thinking about the structure, the image appeared.. Sugar domes! And which if not Brunelleschi’s dome?!” - Simone Pastore (Milan, Italy), Smoked Sugar Macarons with Chocolate Ganache
“The ingredients are so unique that I thought about showing them off individually, which is why the Illustration is more of a deconstructed version (imagine an Ikea furniture manual for a burger). This recipe, to me, is very fun and full of flavour and great for parties, so I wanted to keep the art bright and exciting to reflect this.” - Jay Barnham (London, UK), Squid Tentacles on Squid Ink Bun
What's in it for you
By supporting the launch of PALATE Journal, you are supporting both the exposure of a talented group of artists, as well as fostering kitchen adventures, food daydreams and shared meals around the world.
- Recognition - all backers will be acknowledged on the PALATE website (www.palate-journal.com).
- Digital publications - a download link will be emailed to backers.
- Hard copy publications - these will be shipped to backers all over the world from our printer in Canada.
- Annual subscription (digital or hard copy) - the first 2 issues will be emailed or posted to backers on the publication has been printed, then the next 2 issues will be posted at 3 month intervals after this.
- Seat at the table - this is a dinner for you and up to 7 guests with a menu curated and cooked by two of the founders of PALATE, at a location of your choice in the London area.
What the money will cover
Printing and distribution costs, artist payments, recipe development, food photography for Issues 1 and 2 of PALATE.
Risks and challenges
Everything is in place - from content to printing and distribution, so we believe the risks here are minimal. The publications are 90% ready to go. We have secured a reputable printer and distributor with extensive experience in the global magazine industry, particularly familiar dealing with food and art publications. We plan to grow the readership and exposure through leveraging our existing following as cookbook and blog authors and network of supporters in the industry.
Reaching our funding goal means PALATE will be available in November.
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Funding period
- (28 days)