Journal

Chef Jack New discusses the art of building a plate and Jenny Dorset's creation is brought alive through a step-by-step guide. Plating is like poetry, it is an art and requires a level of understanding to display. From Story on a Plate, we look at the tools needed to construct beautiful plates.

“We wanted to find amazing natural surroundings so we could bring our guests out to the farm instead of bringing the vegetables to the guests,” explain restaurateurs Mette Helbæk and Flemming Hansen. After the success of rooftop farm ØsterGRO, Copenhagen, the pair found their next calling a Swedish forest.

Bedded in a system of medicine and practices with historical roots, Asia's ancient healing systems have outlived most great societies. Protagonists are now linking ancient treatments with contemporary innovations, methods such as Ayurveda are gaining global appeal. We delve into a Kari Molvar chapter from Be Well.

Recipes for readers to inspire impromptu new morning rituals that break the cycle of isolation. Through Simone Hawlisch's photography and recipes, we explore spontaneous solutions that are often hidden in your cupboard to add a little magic to your next breakfast.

Swedish chefs and writers Anette Dieng and Ingela Persson have established a reputation around plant-based food and organic produce. Through Eat Your Greens!, they take us food journey over 800 recipes from over 40 vegetables. They show that a little imagination can reduce food waste at home. Here's a taste of what to expect from the book.

American-born and now Danish-based, Matt Orlando is using his wealth of culinary schooling to foster a new, more sustainable model for his restaurant Amass. Using an in-house garden and other mechanisms, he has begun to drastically reduce his carbon footprint while focusing on vegetables.