Pumpkins are the ultimate symbol of fall. Bright and bountiful, these gorgeous globes burst onto the scene every autumn, starring in everything from pies to lattes, soups, bread, salads, and so much more. Everyone loves pumpkins, so why don’t we embrace them for more than a couple of months a year?

“Pumpkins are nutritional powerhouses – I don’t understand why we don’t eat them more!” says Chrissy Denton. According to the Hong Kong-based nutritionist, pumpkins are as healthy as they are delicious. “They provide us with high amounts of vitamins, minerals and antioxidants, supporting everything from the immune system to our heart, liver and kidneys,” she explains.

Pumpkins are particularly rich in beta carotene, which gives them their signature radiant orange hue. Once consumed, our bodies convert that pigment into vitamin A – an essential building block for eye health. Pumpkins also deliver a dose of all-important antioxidants, powerful molecules that fight free radicals.

“Antioxidants help protect against things like cancer and other chronic conditions and lower the risk of heart disease,” says Denton, adding that vitamin C, a naturally occurring antioxidant in pumpkin, is also a natural stress-buster. “Our adrenal glands absolutely love vitamin C, and they help to regulate our body’s stress response – sometimes necessary over the holiday period!”

To properly harness this superfood’s potent nutritional benefits, Denton recommends incorporating it into our diets year-round. As a native New Zealander, she grew up with Sunday roast dinners, where roasted pumpkin drizzled in olive oil and fresh rosemary was a staple.

Her other favorite ways to enjoy pumpkin in the spring and summer include pumpkin hummus or roasted pumpkin salad. They also add more nutrients to sweet treats, such as bread loaves, muffins, cakes, or brownies.

Looking for some pumpkin recipe inspiration? Here is one of Denton’s favorite pumpkin-based recipes to try out any time of year.

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The Recipe: Pumpkin & Ginger Soup

INGREDIENTS:

• 1 kg pumpkin
• 2 shallots
• 75g ginger
• A few sprigs of fresh herbs, such as chives and mint
• Extra virgin olive oil
• 1 litre organic vegetable stock
• 125 ml coconut milk, plus extra to serve
• ½ tablespoon chilli powder
• 1 lime

DIRECTIONS:

1. Deseed and chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
3. Add the stock, coconut milk and chilli powder. Season, then bring to a boil and simmer for 40 minutes.
4. Blitz in a food processor, then serve with fresh herbs, lime juice and a splash of coconut milk.

Just type in #charcuterie or #cheeseplate on Instagram, and watch your feed fill with images of artfully arranged platters of gourmet cheeses, cured meats, nuts, fruits, veggies and spreads. This appetizer staple has skyrocketed in popularity recently, awakening the imaginations of millennials who love to entertain.

“At the heart of it, charcuterie boards are really about human connection,” says Boo Simms, on the allure of aesthetically pleasing meat and cheese spreads. “They are beautiful, nourishing and bring people together.”

Boo and her identical twin sister, Sarah, are the masterminds behind Lady & Larder. This Santa Monica shop has become a hub for the Los Angeles community, thanks to an emphasis on hyperlocal producers and farmers.

It has also earned national attention for its show-stopping grazing boards, featured by O Magazine, Cosmopolitan, Forbes and Buzzfeed’s viral food platform, Tasty. Snackable masterpieces, Lady & Larder’s creations have become so sought-after that popular US homewares retailer Williams Sonoma now carries the brand.

The Simms launched their business in 2016, first as a delivery-only brand that offered three sizes of cheese and charcuterie boards. With a combined background in restaurant operations, private kitchens and food styling, the twins financed the company with their credit cards then steadily grew the business through word-of-mouth.

In 2019, they opened a brick-and-mortar shop, where they also sell locally grown flowers, fresh bread, gourmet canned goods, and wine. “We called Lady & Larder ‘our little dream shop’ because it’s filled with all of our favorite things,” says Sarah. “We wanted a shop that celebrated a true sense of place – about 90% of our cheese, wine, goods and beer are locally sourced from here in California.”

Community is at the heart of everything they do, from stocking local producers to sharing their love for high-quality, artisanal foods with fellow Angelenos. And that mission has become even more pronounced during COVID-19.

“This global pandemic has magnified everything precious in life, like relationships and access to food,” explains Sarah. “Freshly baked bread, small-batch cheese, wildflower honey, seasonal jam – it all feels like actual gold.”

That’s also why they support small-scale businesses on their grazing boards. “Smaller producers and farms always have the best quality,” says Sarah. “We love the personal connection, attention to detail, and passion that you find when working with smaller local producers.”

This simple, straightforward approach for clean, local, gourmet foods has earned them so much success in the grazing game. “Our secret really isn’t a secret,” says Boo. “We find the very best ingredients we can get our hands on and then champion the farmers and makers who create those ingredients.”

Interested in making your own photo-worthy grazing board? Follow these six tips, which Lady & Larder teach in their virtual DIY Cheese Board workshops:

1. Aim for room temperature. Always serve your cheese and cured meats at room temperature, so you can really taste them. If it’s too cold, the flavor will be muted; too warm, and the cheese and meat could lose their optimal textures.

2. Work with odd numbers. Choose one, three or five cheeses and meats depending on the size of the board. Remember to choose a nice variety of flavors and textures, like pairing a creamy brie alongside a bold bleu or nutty manchego.

3. Add volume. When it comes to laying out sliced meats, don’t let them fall flat. Salami, for example, can be folded in half and fanned out like a deck of cards.

4. Freshen it up. Slice up some fresh fruit, such as blueberries or apple slices, to add zing and zest to your board. Pro tip: whatever is in season will taste the best!

5. Go green. Garnish with unexpected greenery, like herbs from your garden, edible flowers, or a few sprigs from a lemon tree. 

Need more inspiration? Find more ideas for flavours, producers and assembly via their Instagram page, @ladyandlarder.

Backyard barbecues are a special kind of a way to entertain – arguably a cut (pun intended) above the rest! There’s nothing better than bringing people together for a communal cookout, plates loaded with potato salads and perfectly charred meats. But how to plan the perfect BBQ? We tapped Kita Roberts for her sizzling tips.

Roberts is the creative mind behind popular barbecue blog, Girl Carnivore. Describing it as “a little snarky, a little sassy, and filled with recipes for real people in real kitchens,” Roberts says she started the blog in 2013 as a passion project to explore her interest in meat.

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“I decided I wanted to do something different,” says Roberts. “I poured myself some tequila, and thought about what set me apart. There just happened to be hog casings hanging from the window – I was learning to make sausage at the time – and that gave me the idea for a food blog about meat, something that wouldn’t take itself too seriously.”

From beginner barbecue recipes, like bacon-fat glazed smoked Brussels sprouts, to more advanced artistry like perfectly cooked, fork-tender beef tenderloin, Girl Carnivore boasts an impressive arsenal of flame-broiled recipes that has won over the internet’s carnivores in the eight years since its inception. 

With adventure and experimentation in the site’s DNA, Roberts says she’s constantly discovering new ways to appreciate meat, from local ranching and farming operations around the United States to showcasing lesser-known cuts of meat, such as beef cheeks, oxtail, or different cuts from the shoulder, ribs or rear.

“We often get stuck with what we know at the market,” explains Roberts. “I personally feel it’s important to honor the animal from nose to tail, and find ways to utilize every part when we harvest livestock or game.”

A nod to the past, Roberts embraces a simpler, more sustainable approach in her work. Going back to the basics, she says, is what barbecuing is all about.

“You’re literally playing with fire,” explains Roberts. “It’s cooking in its most basic form, and yet I still don’t get it right every time. There is something so captivating about cooking over a live fire that just calms me down.”

For anyone new to outdoor grilling, Roberts has a few choice tips for beginners. She says knowing how to build a two-zone fire – a source of both direct and indirect heat – is essential, and helps to prevent burning your meat. Opt for cuts that are on sale (so you won’t mind sacrificing them), and when in doubt, go for chicken. 

“I break every new grill in with poultry,” says Roberts. “A whole chicken is perfect for learning; it teaches you about proper seasoning, hot spots on the grill, flare-ups, everything. Just always make sure the bird is cooked through to 165 degrees Fahrenheit, and in the worst-case scenario, you won’t break your wallet in the process.” 

This self-taught cook says she typically has people over for dinner at least six days a week, and loves firing up her grill for any occasion – so she also knows a thing or two about hosting a cookout! Here are some of her best tips for throwing a down-home barbecue event that’s the talk of the town: 

1. Do the Prep Work
Roberts suggests planning dishes that you can prepare ahead of time – say, a smoked pork shoulder or brisket – or meats that will cook quickly, like steaks or sausages. Not only does it remove the guesswork, it also means you won’t be hiding from your guests behind the grill all day. “I plan my menu a week ahead of time. Any condiments, sauces or chopping, I do 24 hours ahead of time, and store in individual containers for an easy action plan on the big day.”

2. Invest in the Atmosphere
Sure, the meat is always the star of the show at a barbecue. But that doesn’t mean that your guests won’t appreciate small touches that make them feel welcome. “A cocktail station and a good playlist go a long way!” laughs Roberts, adding that she’s partial to welcoming guests with a cocktail in a signature glass that will make them feel special from the get-go.

3. Don’t Forget to Relax!
Barbecues can add more pressure than a normal dinner party, since you can’t control factors like the weather or environment. But Roberts says the best trick of the trade is to relax and have fun. “The reality is that anyone you have invited wants to be there and wouldn’t care if you ordered pizza. Try to enjoy yourself – and have a backup delivery option just in case!”

“When you work with clay, you become very fluid – it’s an emotional material,” explains ceramicist Jeanne K Allen, who manages a pottery studio and gallery in the picturesque hamlet of Croton Falls, New York.

Allen has aided the development of the Railyard Arts Studio Shop with owner and fellow artist Jill Leary in 2019, as a hub for local artists to meet, create, collaborate and showcase their work. Today, the studio is home to a thriving community of creatives and has proved to be a springboard for Allen’s own craftsmanship.

“I’ve always been interested in natural materials, and how they could be used to create beautiful, functional objects,” says Allen, who started pottery when she was in high school. She went on to study art and design at Syracuse University, where she was one of the first women in the school’s Industrial and Product Design program.

After Allen completed her degree, she went on to have a long and distinguished career in the corporate domain, playing a pivotal role on the Barnes & Noble and Dansk design teams. As an Asian woman walking into boardrooms in the 1980s and ‘90s, Allen says the furniture was designed for men.

“I’m not a very tall or big person, and I remember the meeting room chairs were just too big. So whenever it was my turn to speak, I would stand up to make my point, just to feel like I could be seen and heard.”

Despite the environment, Allen thrived in her career and quickly established a reputation for bringing well-designed, beautiful products to the market. “It’s funny – I didn’t see it then, but looking back, I really was very lucky. I was given a lot of mentoring and opportunities.”

After she retired from the corporate world in 2018, the mother-of-two left the boardroom behind and returned to her first creative passion: ceramics. Sitting down at her pottery wheel, Allen once again fell in love with the art form.

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“When you throw clay, you actually have to become part of it,” she says. “You have to feel it and move with it. A lot of potters will shut their eyes so that they can feel how they’re moving and what they’re working with, and I think that’s very unique.”

The power of ceramics is nothing new, she says. The artform has made a mark on history, having served humans with their form and function for thousands of years. “If you go to a museum, there are beautiful, functional ceramic pieces everywhere that represent different eras and lifestyles,” says Allen. “Even in old paintings, you’ll notice that it’s ceramics that are often enriching somebody’s life in their home environment.”

The tactile nature, timeless quality and rich history of ceramics have kept Allen glued to the wheel over the past three years. And while honing her skills and feeding her passion, Allen has developed her own personal style – clear geometrics, beautiful designs, eye-catching yet simple embellishments – that’s reflected in each of her pieces.

For example, a collection of white mugs features a charming butterfly or a bumblebee. Wheel-thrown appetizer plates juxtapose natural clay rims with white, teal or naturally glazed centers. Meanwhile, a copper-hued pitcher, glossy navy blue mugs, a seafoam green bowl with white trim strike just the right balance of classic and creative.

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“You would think that you would be able to change your artistic style over a period of time, but just like your personality, that element of you is always there,” she says. “I try to experiment with different techniques, but they always seem to be very organic, clean forms.”

When it comes to choosing ceramics for your home, Allen says it’s all about your preferences, lifestyle and what brings you joy. “Be true to yourself, and understand the difference between genuine quality and an imitation,” advises Allen. “I think people who like beautiful, pure forms will gravitate towards BOMSHBEE, because the products are always impressively authentic.”

Allen says tableware and art are two of the easiest ways to elevate your space and fill your day with an extra dose of beauty. “If you want to create an environment that reflects who you are and what you believe in, do it with your tableware or something that will enrich your home for years to come.”

When Amy Powell and Christina Lau Tam first met at the Four Seasons Hong Kong in 2018, it was only natural that the two would wind up talking about their favorite topic: wine.

At the time, Tam had been working as a wine writer while earning her wine certification. Powell, who had previously worked for a French wine importer in New York City, was the director of communications at the luxury hotel. Each possessed more knowledge, experience and passion than your average wine enthusiast, and they shared a sentiment that something was missing from Hong Kong’s wine scene.

“We agreed that we don’t have that same kind of neighborhood wine shop experience that other cities have,” says Powell. “We find that people get very stuck in their ways here, buying the same bottle of wine over and over again.”

Powell and Tam pooled their expertise and networks in the food and beverage industry to launch their wine subscription box company, TOASST, in November 2019. Highlighting lesser-known grape varietals, up-and-coming regions, and smaller, often sustainable producers, husband-and-wife teams and woman-run wineries, TOASST’s selections are designed to bring new flavor experiences into their customers’ homes – a sort of “neighborhood sommelier.” The boxes also include tasting notes, food pairings, and short profiles on each bottle and winery.

“The information we provide is what a sommelier would do, and we’re enabling our customers to inhabit that role,” says Tam. “Our members will have a dinner party, bring the wines out, and be able to talk about them with authority. They become experts on them.”

Powell notes that TOASST’s approach does more than just impress at parties; it aligns with a modern shift in consumer preferences. “People are becoming better-informed consumers about what they eat, and they expect the same about what they’re drinking.”

Looking for a wine recommendation for your next brunch picnic, or dinner party this summer? Try one of these hidden gems, hand-selected by the experts for their delicious flavors and fascinating backstories.

1. Vilafonté Seriously Old Dirt (South Africa)

Pour it into: BOMSHBEE’s O Wine glasses

“I love a universal wine glass like BOMSHBEE’s O Wine because it takes away all the complexities of which glassware to serve with,” says Powell.

That’s a good thing, because this impressive red from South Africa’s Western Cape deserves all of your attention. A Bordeaux blend with a tongue-in-cheek name, Seriously Old Dirt, refers to the ancient vilafonté soils used to produce the winery’s signature grapes.

“It has this round, silky finish with elegant tannins, balanced acidity, and bright cherry fruit,” says Powell. “It’s got a little bit of something for everybody! You really can enjoy a red like this year-round.”

2. JANSZ Premium Cuvee (Tasmania)

Pour it into: BOMSHBEE’s O Champagne glasses

“We reach for this bottle when we want to introduce people to what sparkling wine can be like outside of Champagne,” says Powell. Tasmania’s cooler climate, she explains, lends itself particularly well to this wine. It’s a blend of chardonnay and pinot noir – a perfect crowd-pleaser during the hotter months.

“It’s got a bit of creamy brioche, but it’s also a New World wine, so there are tropical aromas of citrus, strawberry and lemon,” she says. Both she and Tam are self-confessed sparkling wine fanatics, and they say that a long elegant flute – like BOMSHBEE’s O Champagne glasses – is essential to showcase the wine’s fine and lingering bubble stream.

3. Ca’del Bosco Franciacorta Cuvee Prestige Brut NV (Italy): Chandelier Eidos

Pour it into: BOMSHBEE’s Chandelier Eidos glasses

“People usually associate Italian sparkling wine with prosecco, but there are actually other types,” Tam says. “Franciacorta, in the northeast of Italy, is a tiny region dedicated to sparkling wine. There are five sparkling wine houses there, and we carry Ca’del Bosco – a lovely family winery.”

Compared to the JANSZ, Tam describes the wine as having a more textural, slightly more refined feel. “It’s Champagne quality, but with a more mineral finish,” she explains. “It’s on the yeasty side but drier, which is why we like the broad, shallow bowl of BOMSHBEE’s Chandelier Eidos. It captures the apple and pear aromas, as well as the depth of this particular wine.”

4. And don’t forget… Mineral or sparkling water

Pour it into: BOMSHBEE’s Optic DOF glasses

Water might not seem as sexy as a lush red or an effervescent sparkling, but both experts insist that it’s integral to enjoying your wine-tasting experience. “People often ask us how they can get more into wine without suffering from hangovers,” says Tam. “Staying hydrated is my best advice; I always have a glass of water beside me when I’m doing a tasting. You’ll enjoy your wine so much more with a clear head the next day.”

To keep the tablescape as elegant as possible, Tam says she prefers a sophisticated water glass that feels at home among the vintage coupes, slender flutes and dramatic, wide-bowled wine glasses. Crafted with mouth-blown soda lime glass with subtle vertical lines that catch the light, Tam says BOMSHBEE’s Optic DOF is a winner in her book.

Photo Credits: Ben Marans Photography

Growing up in Madison, New Jersey, a picturesque town about 25 miles from Manhattan, Emily Ficke remembers a childhood where the scent of fresh herbs was always in the air. “Our mom is an avid gardener, and I was always tasked with picking the herbs for dinner,” she says. “The smell of basil and rosemary – it just brings me right back to memories of grilling in the summertime.”

Inspired by meaningful experiences, Emily and her brother Matt launched their own candle company, East Lane Candles, at the end of 2020. Named after the street they grew up on, the artisanal candle brand is a collection of coconut-soy wax candles with scents inspired by the siblings’ favorite American destinations.

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Their first batch of hand-poured candles showcases four locations – Aspen, Monterey, Manchester, and Nantucket – places that the brother-and-sister duo had visited many times and fell in love with. “We felt each destination was a place where we could escape and really take in the moment,” says Emily.

As it happens, the idea for East Lane Candles came about on a road trip where the duo drove from Aspen, Colorado in the Rocky Mountains to seaside Monterey, California on the scenic west coast, with several stops along the way.

“We were seeing the country and hiking in national parks, and that’s where we had the idea for what eventually became East Lane,” recalls Emily. “We chose to use locations as the theme for our candles, because we wanted to create something that was relatable, and motivated by real experiences.”

The Nantucket candle – inspired by the upmarket island off Cape Cod’s south coast, and the town that launched a thousand dirty limericks – is a blend of fruity and floral aromas, with balmy, graceful notes of hydrangea, lily, peony and pear. Meanwhile Aspen, evokes the great outdoors and untamed wilderness, with heady peppermint, pine and eucalyptus.

“We look at local ingredients and the experiences you might have while visiting. From there, we source various fragrance oils and test possible combinations,” says Emily, who hand pours each candle from her home studio in Pennsylvania.

Research informs much of their experimentation, and Matt credits the work of Luca Turin – a scientist and author who specializes in olfaction, perfumery and the human experience of smell – as a particular inspiration for him.

“There’s a scientific link between memory and smell,” says Matt. “The scents we encounter are effectively stored as specific emotions that are personal to the individual. It’s a complex subject, but we’re fascinated by this relationship.”

An incredible 75 percent of the emotions we generate each day are due to scent, says Matt. And humans are 100 times more likely to remember something they smell over something they see, hear, or touch. It’s a potent sense that can stimulate more positivity, relaxation and enjoyment in our daily lives – something that everyone could use more of these days.

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“We aim to inspire memories! A lot of people have been unable to travel during the last year, and we hope our candles allow them to ‘revisit’ places they previously enjoyed,” says Emily.

Passionate travellers and avid explorers of the country’s natural wonders, Emily and Matt were adamant about operating a sustainable business from Day 1. The company uses biodegradable packaging, sells products in bundles to reduce shipping emissions, and sources everything locally, from eco-friendly cotton wicks to clean-burning coconut-soy wax.

They also sought out a modern, minimalist design for the candle’s glassware, so it could easily be repurposed and enjoyed as a rocks glass – ideal for a happy hour at home. That’s where BOMSHBEE comes in. East Lane’s second batch of candles – Yosemite, Zion and Haleakala – take inspiration from America’s national parks, and the siblings chose BOMSHBEE’s Ring DOF glassware as the vessel for the new collection.

“We love the BOMSHBEE glassware! First, the rings on top and bottom really isolate the flame, so it burns in the middle. The look is clean and modern, and the glass is the perfect size for your favorite cocktail,” says Emily.

Speaking of cocktails, there’s nothing better to end the day like a margarita – whether you’ve been hiking the high ridges of Zion National Park, or just want to savor a well-deserved drink from your porch on a summery night.

Try your hand at making this mezcal version, courtesy of East Lane Candles:

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The Drink: East Lane Candle’s Mezcal Margarita
Servings: 2

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Ingredients:

• 3oz mezcal
• 2oz orange liqueur
• 1.5oz freshly squeezed lime juice (roughly 2 limes)
• 2 teaspoons agave nectar
• Salt & lime zest for glass rim (optional)

Directions:

1. Are you a fan of salt on the rim? Take it up a notch by adding lime zest. Grab a shallow dish, fill it with salt and lime zest, and mix together. Run a lime wedge along the beautiful bold rim of your BOMSHBEE glass, then dip into the mixture.
2. In a cocktail shaker, combine mezcal, orange liqueur, lime juice and agave nectar. Pro tip, margaritas are best shaken not stirred. Shake away!
3. Do a taste test. If you would like more sweetness, add another teaspoon of agave nectar.
4. Fill your glass with ice, pour, serve and enjoy!

Carolyn Pascual White has always had a natural flair for making cocktails. “[My friends and family] always asked me to come up with cocktails for things like wedding events or baby showers. It’s never something I’ve done professionally – I’ve never even worked at a bar – but I’ve always had a personal interest in cocktails.”

So it’s no surprise that, in 2018, Pascual White pursued her calling when she started The Social Sipper, a blog focusing on fresh and delicious drinks that anyone can make at home with minimal ingredients. “I started it as a creative outlet – a way to share the creations I made at home,” says the San Diego-based blogger. “Cocktails are kind of like art, and I like to think of mixing and presenting a good drink as creating an experience.”

A food stylist by trade, Pascual White knows a thing or two about creating dining experiences. Together with husband Travis, a professional photographer, the pair take beautiful, scroll-stopping photos that have earned them a sizable, loyal following on social media. “Our audience is mostly people just like me. They aren’t bartenders; they just want to make a good cocktail at home, so we keep it simple.”

Inspired by her travels, seasonal produce, and ingredients readily found in her local supermarket, Pascual White has developed and perfected a library of tantalizing libations over the past three years. Her signature style? Sticking to time-tested classics – think sours, fizzes, and spritzes – with an unconventional twist that’s easy to pull off. In her recipe collection, you’ll find ambrosial concoctions like a Coconut Water Gimlet or Turmeric Pina Colada.

Since the pandemic began, Pascual White says she’s noticed more people have shown an interest in making cocktails and food photography. To get that perfect image, she recommends setting up the shot in natural light with a pretty garnish and one or two raw ingredients, and using your phone’s camera settings to capture as much detail as possible – using your fingertips on the screen to zoom in is a strict no-no.

And when it comes to home bar essentials, Pascual White shares four go-to’s that every cocktail enthusiast should have on hand:

1. A Trusty Muddler
“You can definitely get away with making cocktails at home without tons of fancy equipment, but I always have a muddler,” says Pascual White, adding that a wooden spoon can work in a pinch. Most of her recipes call for this handy tool, which is used to mash fresh fruits, herbs and spices to release flavour, aroma and colour in the bottom of a glass before you add any liquids.

2. A Jigger 
It’s easy to overdo it when you’re getting started. Pascual White advises being pragmatic and heading off a potential hangover by keeping an eye on your pours with a jigger. Or simply a measuring cup or spoon – any reliable measuring tool. “It’s just so much safer and gets your recipes closer to where you want them to be!”

3. Gorgeous Garnishes
Adding a final touch – even something simple like an orange slice – enhances your drink of choice, adds Pascual White. Her go-to garnish? “I love edible flowers! I use them all the time because they just elevate the whole presentation,” she says, listing pansies, marigolds and chamomile flowers as three of her favourites.

4. Showstopping Glassware
“I definitely think that we eat and drink with our eyes first,” insists Pascual White. “Even the prettiest cocktail isn’t going to taste as good if you serve it in your everyday water cups. So upgrading your glassware helps to bring your drinks to the next level.”

These days, she’s partial to BOMSHBEE’s Chandelier glassware. “I love that it has so many unique details – it’s like a showpiece in and of itself. When you have glassware that’s this interesting, half the work is already done because the presentation is so on point!”

This week, try shaking things up in your home with Pascual White’s easy-to-make (and drink!) Mezcal Passionfruit Cocktail recipe, that’s just the right blend of sweet, smokey and citrus.

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The Drink: Mezcal Passion Fruit Cocktail by The Social Sipper
Servings: 1

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Ingredients:

• 2 oz mezcal (or 1 oz mezcal and 1 oz tequila)
• Juice and pulp from 1 large passion fruit
• 1 oz fresh lime juice
• 1/2 oz agave
• Garnish: lime wheel, passion fruit and pineapple frond

Directions:

1. Add mezcal, passion fruit, lime juice and agave to a cocktail shaker with ice and shake until chilled.
2. Strain into a cocktail glass over crushed ice.
3. Garnish with a lime wheel, passion fruit and a pineapple frond. Enjoy!

Living through a pandemic has caused many of us to re-evaluate our lifestyles, including our choice of homeware. We speak with Shana Buchanan, founder of home decor brand iDecorate, about how mindfully chosen objects can create a happier, healthier home.

What makes a house a home? Is it where you go to sleep, hang your clothes, eat your meals, watch Netflix? A home can certainly include all those things, but it can also be so much more – as so many of us discovered last year. After the pandemic confined billions of people to their homes for the better part of a year, it prompted us to re-evaluate our surroundings and how they impact our wellbeing.

“We worked with all the top interior designers and architects in Sydney. And we did lots of celebrity homes, fitting window furnishings for celebrities like Nicole Kidman, Rupert and Wendi Murdoch, and Baz Luhrmann.”

Buchanan launched her own design business, iDecorate, after she moved to Hong Kong in 2011. Originally launched as a customisable online showroom for designing a dream space, her company eventually pivoted to e-commerce, selling bespoke and high-quality homewares online that provided a much-needed alternative to the deluge of mass-market, cheap products found in Hong Kong homeware stores.

“I noticed that there was a gap in Asia for cool, handcrafted products that are a world away from the mass market – something that people could have in their homes that looked stylish but also made them feel happy,” says Buchanan.

Instead of impulse purchases and cheap, yet disposable, products, Buchanan champions quality over quantity. It’s not about accumulating lots of things, none of which mean anything to you; instead, the interior designer insists on investing in quality objects that have the power to “really make your heart sing.”

“With Taobao or IKEA, there’s no story – and when there’s no story, there’s no emotional attachment,” she says. “Things become easier to throw out and replace – and that’s quite sad, especially when we’re trying to consume less and not add to this environmental crisis that we’re in.”

That’s why, with iDecorate, Buchanan sources her products from artists, designers and boutique shops that are passionate about what they do. In turn, she finds that this inspiration, love and personal touch really resonate with her customers. 

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“So often we find that people connect with something if they love the story or they’ve visited the place it comes from,” she says. “Every time they look at it, there’s that connection there. And that creates both a healthy emotional space and a positive vibe inside your home.”

One of the most important areas of her home are the kitchen and dining room, where she loves to entertain family and friends, always setting a beautiful table for her guests.

“I really love spoiling people with an awesome table setting and awesome food – for me, the way to make a really good first impression while forming new friendships and new relationships,” she says. “And a huge part of that is tableware. My dinner plates, cutlery, serving bowls, pitchers… it all makes me feel really good.”

And that’s all the more important in between lockdowns and restrictions, when many of us have gone months without seeing our nearest and dearest.

“When you can get together, you celebrate. We really appreciate the times where we can have people at home because you might go into lockdown again soon. To be able to have friends and family in your home and break bread together over a beautiful table – I think now it means more than ever.”

So how does a professional foodie like Chung know she’s nailed the shot? “I think ‘I want to lick the screen!’” she laughs, adding that a good picture is more than just what’s on the plate. “Appetizing food is important, but a good food photo should tell a story – it could be even just a bowl with some leftovers or melted ice cream.”

To learn more about how to achieve a screen-licking good picture that’s Instagram gold, we asked the food photography expert for her best tips on setting up and executing a perfect shot of your next dinner spread.

Tip 1: Start with neutral tones

While it’s tempting to buy colorful or patterned tableware that stands out, Chung recommends a simpler approach. It’s easier on the eye – as well as on your budget.

“Choose a set of neutral-colored dinnerware and play with the details on the table instead, like centerpieces, napkins or sauce plates,” says Chung, who uses a Canon Mark 4 DLSR as well as an iPhone 12 Pro. “This is the most flexible and economical way to style your table, since you can create many different setting styles with one set of plates.”

Tip 2: Don’t be afraid to play with texture

An easy way to give your table more character and depth is by adding different textures to it, says Chung. Try layering your tablescape with natural props and materials, which give the eye more to look at as well as creating a cohesive setting.

“Mix and match with natural elements such as wooden boards, stoneware and rattan to create a visual feast of textures,” says the food stylist. She also suggests using earthy materials like glass, ceramics, fabric or – her personal favorite – linen, to dress up a sparse table.

One of Chung’s top pro tips? Try adding raw ingredients from the recipe to the table. “If you pay attention, stylists will always use ingredients to decorate the set because it helps tell the story of the dish. You can never go wrong with food as decoration.”

To enhance a photo’s composition, Chung says she uses different shapes and forms to add more points of interest. For example: if the main dish is in a round dish, add a square napkin or rectangular side plate to the frame.

Tip 3: Use color to build the mood

When it comes to color schemes, Chung says she has two approaches: “Go monochromatic, or go bold!” For the latter, she suggests using an eclectic mix of colors; a good trick is to use shades that are opposite from one another on the color wheel – for example, orange and blue – to strike a more dramatic look.

While she believes colors are “essential” to taking an amazing photo, she says she also chooses them carefully depending on the vibe she’s trying to craft. “I am very careful with my colors because they have the power to influence the overall style, meaning, or even culture of a photo,” says Chung. “For example, I would match peacock green with coral to create something theatrical and quirky, or beige with light grey and cream for a more Japanese zen look.”

Tip 4: It’s all about the angles

What’s the best way to shoot? Chung says she’s an equal opportunist when it comes to angles, taking pictures from several different vantage points depending on the effect she’s after. 

Overhead is best for capturing a feast or giving more context, while an eye-level shot is excellent for artistic, more visually unusual dishes – like the stiff, toasted peaks of a meringue. A 45-degree angle works for most foods because, according to Chung, everything looks delicious from the side and you can create depth of field with the background.

No matter where she’s shooting from, she says it doesn’t always turn out the way she wanted – and that’s fine with her. “I believe in capturing the moment, and if the moment is not right.. the picture is not right,” she says, adding that she doesn’t edit her photos extensively after the shoot – even if they’re not perfect.

Tip 5: Tableware can make or break your photo

“It’s absolutely the key to a good photo,” says Chung. “Tableware carries as much messaging as the food itself. It’s like what clothes mean to people – whatever you wear defines you, and the same idea applies to plates and food.”

Photo Credits: Ben Marans Photography