Concept and styling Francesca Sarti - photos by Tom
Mannion
Courtesy Caesarstone
Books: A Material Menu: Designs for the Culinary Aesthetic. A
Material Menu: Designs for the Culinary Aesthetic book explores the boundaries
between food and design. It is leading
quartz manufacturer, Caesarstone first conceptual cookbook with eight recipes
by food design studio Arabeschi di Latte’s Francesca Sarti and inspired by the four
elemental concepts - Earth – Ice – Fire - Air presented by renowned British
designer Tom Dixon’s Caesarstone quartz designed kitchen installation during
Milan Design Week.
AIR
Egg Tower - Caesarstone surfaces - 4004 Raw Concrete - 6134
Georgian Bluffs
"The
book gave me the chance to develop our Milan menu and work on eight new recipes
to represent the elements that would provoke the taste buds, tantalize the eyes
and echo Caesarstone’s work surfaces in a way that would further explore the
boundaries between food and design. I think of this as a feeling of 'rawness' –
to show the materials in a way that appeals to all the senses, which really
echoes Caesarstone's aesthetic."
Francesca
Sarti, Arabeschi di Latte
ICE
Water
is the basis of life on earth. In its natural state – sea or freshwater, liquid
or frozen – it always contains some dissolved salt. This fact – and the
coolness of ice – inspired the recipes for Salty
Lemonade and Icefish Fritters to
represent this refreshing and essential element.
Concept and styling Francesca Sarti - photos by Tom
Mannion
Courtesy
Caesarstone
ICE
Salty Lemonade - Makes 1 glass
1 salted lemon wedge - 2 tbsp lemon balm, syrup or honey
Sprig of fresh lemon balm - Sparkling water or soda
Salted Lemons
12 medium unwaxed lemons - 350g coarse sea salt
4 fresh bay leaves - Handful coriander seeds
10 cardamom pods, lightly crushed
Caesarstone surfaces - 5143 White Attica, 6134 - Georgian Bluffs
FIRE
Fire is a mesmerizing and fascinating
element, mystically transforming many unpalatable foods into highly delicious
treats. Sage smoke adds an aromatic note to the often disregarded cauliflower,
crowned by roasting to achieve a nutty taste. Meanwhile, the sweet goat’s
cheesecake, Torteau Fromager,
elicits a delicate kiss of bitterness when lightly charred.
Concept and styling Francesca Sarti - photos by Tom
Mannion
Courtesy
Caesarstone
FIRE
The Dark
Trophy - Serves 4
1 purple
cauliflower - 2 tbsp olive oil - 1 tsp sea salt
1 tsp black
lava salt or rock salt - Juice of 1 lemon
Bunch of fresh sage
Caesarstone surfaces - 6003 Coastal Grey - 5100 Vanilla
Noir
AIR
Invisible,
uplifting and essential for life, air also serves as the elemental structural
ingredient in the following recipes for Egg
Tower and Snow Soup. Air may
seem like nothing, but without it, these recipes – and life itself – would
simply not exist.
Concept and styling Francesca Sarti - photos by Tom
Mannion
Courtesy
Caesarstone
AIR
Snow Soup - Serves 4
1 fresh,
shelled coconut - 1 white fungus, soaked and puffed up
2 egg whites
- 100ml coconut juice - 100ml milk
20g panela
sugar or brown sugar
A few pandan
leaves or 1 small stalk of bruised lemongrass
Caesarstone surface - 6134 Georgian Bluffs
EARTH
Earth
is perhaps the most deeply warming, comforting and homely of all the elements.
It is the perfect starting point for all recipes because without the earth to
grow crops and nurture animals, there would be very little to cook. These
recipes for Stones Sandwiches and Italian Testaroli pasta are a witty
expression of the very nature of earth and some of its ground-dwelling
inhabitants.
Concept and styling Francesca Sarti - photos by Tom
Mannion
Courtesy
Caesarstone
EARTH
Stones Sandwiches - Serves 4
Sourdough bread
750g spelt
flour - 720ml water - Rye flour
Spices:
licorice or coffee powder, turmeric, poppy seeds
Handful of
oats - Sea salt
Filling
100g fresh
or dried black chanterelles - Olive oil -1 clove garlic
1 sprig
thyme - Sea salt and pepper
Pickled
walnuts or pickled onion
Caesarstone
surface - 5380 Emperadoro
The
Restaurant by Caesarstone and Tom Dixon for Milan’s Salone del Mobile 2016
“The idea was to inspire architects and designers by showing
them
how, through the concept of the four elements, food and
surfaces can interact in different ways, delivering a food experience that
challenges all the senses.”
Tom
Dixon
Above. The Earth Kitchen was inspired by Roman aqueducts,
Caesarstone surfaces were configured, contorted and curved to show their pliant
properties.
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