Blink Stool Chair

New Stellar Works collections have arrived at Backhouse and they have us dreaming of an interior refresh

If all this time once again confined to your home has ignited an appetite for updating your interiors, you’re not alone. Our furniture gets such a workout during this time (especially seating and bedding), and if something isn’t up to scratch either functionally or aesthetically, it very soon becomes apparent. However, some furniture pieces are so covetable, there doesn’t have to be anything ‘wrong’ with our current set-up to warrant swapping them in — such is the case with Shanghai and London-based brand Stellar Works.

Available exclusively at Backhouse in New Zealand, Stellar Works bridges several dichotomies within its collections — the character of heritage and the innovation of modernity; the personal touch of craftsmanship and the accessibility of industry; and principles of both Western and Eastern design, namely European and Japanese. It works with several renowned designers to create its collections, including Yabu Pushelberg, Space Copenhagen and the late Vilhelm Wohlert. 

Freja Stool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.
Slow Dining Chair and Freja Barstool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.

New to Backhouse and in-store now, the Freja stool and bench are an excellent example of this East-meets-West sensibility. The sculptural yet pared-back pieces comprise solid wooden frames and legs that, when seen from different angles, optically interweave, and the seats are crafted from woven paper cord or smooth, plain leather. Overall, the direction of this Space Copenhagen-designed range presents as a blend of “sculptural furniture with the soothing visual appeal of Scandinavian furniture-making traditions and a Japanese mode of expression”. 

From Left: Blink Dining Chair featured in One Riviera Park Shanghai by Steve Leung Design Group; Blink Barstool featured in Barcelona Apartment by Jaime Beriestaina studio.

Another range to arrive just in the nick of time is the Blink collection. Designed by international design firm Yabu Pushelberg, the Blink pieces are minimal and modernist, yet can happily coexist with other design principles in a space. The Blink console would be a sleek addition to an entryway or living area, and the vanity harnesses this same silhouette but with the addition of a spherical mirror that seems to half float in the metal frame. The bar stools are also beautiful; light and playful yet cocooning with a comfortable low back and seat, these stools are available in two heights and are perfect to pull up to a kitchen counter or high table.

Taylor Valet by Yabu Pushelberg for Stellar Works, featured in the Red Hill House by Tom Robertson Architects and Simone Haag.

Yabu Pushelberg’s other Stellar Works range, the Taylor collection, is also now available at Backhouse — comprising slick, versatile seating and a minimalist dining table, the Taylor pieces are both contemporary and timeless.

Each one of these ranges speaks to high quality, impeccable craftsmanship and meticulous design. While Backhouse’s Wellington and Auckland showrooms are closed during alert level 4, the team is still working from home with purchases delivering from level 3 onwards. So, if there’s something that has caught your eye, there’s no need to delay.


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Bring Bar Non Solo to your abode with this mouth-watering recipe for braised meatballs and Pomodoro sauce

Having opened its doors two weeks ago, Bar Non Solo (the sister venue to beloved Parnell institution Non Solo Pizza) may not have had enough of a chance to welcome the city into its delightful space just yet, but we are resolute that it will be one of the first places we make a beeline for when we’re able to dine out again. Located in the refurbished space that previously housed The Deck at Ostro, Bar Non Solo overlooks the lights of Britomart, offering a convivial go-to for after-work drinks, pre-dinner snacks and lively nightcaps. As with its Parnell sister, the food is incredible, and to tide us over until we can once again visit in person, the team has kindly shared its recipe for braised meatballs in Pomodoro sauce.

Bar Non Solo’s Braised Meatballs in Pomodoro Sauce Recipe

Pomodoro sauce
½ cup olive oil
4 garlic cloves
1 onion, diced
1 cup leeks, finely chopped
1 cup spring onion, chopped
125mls prosecco
5 cups tinned tomatoes, chopped
1 cup fresh parsley, chopped
1 cup fresh basil, chopped
Sea salt to season

Meatballs (makes 36 meatballs)
4 tbsp olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
500g ground pork
500g ground veal
500g ground beef
¼ tsp red pepper flakes
85g minced prosciutto (or ham)
1 cup breadcrumbs
2 eggs
1 cup gruyere, finely grated
60ml cream
100g butter
2 bay leaves
Salt and pepper to season
Crusty bread to serve with

Pomodoro sauce
1. In a heavy-based rondeau (a wide, shallow pan) combine the oil, garlic, leeks, and spring onion.
2. Cook over medium heat for 10-15 minutes until lightly golden. 
3. Add prosecco and cook for a further 10 minutes.
4. Add the tomatoes, bring to a boil, stirring well. Lower the heat to a simmer. 
5. Cover the pan and cook for 1-1.5 hours, stirring occasionally. 
6. Add parsley and basil and cook for a further 15 minutes. Do not strain.
7. Remove the sauce from the heat, add fresh herbs. Season with salt and put to the side. 

1. In a large pot heat olive oil. Cook onions and garlic for about 10 minutes, until translucent. 
2. Season with salt and let cool.
3. In a large bowl, mix the ground meats with black pepper, red pepper flakes, and salt. 
4. Mix the chilled onion and garlic into the meat mixture, along with prosciutto. Add the breadcrumbs, eggs, gruyere and cream. Chill for 1 hour. 
5. Once chilled, rolled into 4 centimetre balls. 
6. Heat a large pot or heavy-based frypan. Add butter and bay leaves. Once the butter has melted and is starting to brown, add the desired amount of meatballs (the recommended serving is 4-6 per person). 
7. Gently add the meatballs and brown evenly. 
8. Once golden in colour, cover with Pomodoro sauce. 
9. Cook on low heat for 15-20 minutes, stirring occasionally until cooked and firm. 
10. Serve with crusty warm bread.



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Esk Valley Hillside Malbec Merlot Cabernet Franc Syrah 2019 from the new Great Dirt range.

Esk Valley bottles the best of Hawke’s Bay with a wine collection that heroes the region’s finest vineyards

When it comes to wine, the terroir is incredibly important. Down to earth in the most discerning way, the characteristics of soil and site are responsible for bestowing each bottle with personality. As we all crave a sense of place, particularly at the moment, the provenance of a vineyard is revealed in a glass of wine, and memories of the season it was made are evoked.

Proud of its unique terroir, Esk Valley is home to some of the most exceptional vineyards in the Hawke’s Bay. The winery’s new Great Dirt collection has been crafted to hero the unique qualities of the vineyards that have long proven to create the most striking and thought-provoking wines. It’s a strikingly simple concept to let their natural resources shine.

Winemaker Gordon Russell.

“Every vineyard has a unique fingerprint that you can taste in its wine,” says Winemaker Gordon Russell. “[But] while all wines echo the site in which the grapes are grown, only a very small number can create truly fine wine.”

The Esk Valley Seabed Chardonnay 2019 hails from the Howard’s vineyard on the edge of the Ahuriri Estuary in Bay View. A former seabed, uplifted by the 1931 Hawke’s Bay earthquake, it imparts a salinity in this inimitable wine.

Sister wine to the renowned Heipipi The Terraces blend, the Esk Valley Hillside Malbec Merlot Cabernet Franc Syrah 2019 offers an alternative taste of the limestone and seashell laden soils of one of their finest vineyards, The Terraces. It sways towards red fruit and plum, as opposed to the distinctive brambly character of Heipipi.

Also from The Terraces, this time from a tiny plot of limestone soil, the Hillside Syrah 2019 is a unique and special drop — a lighter and more fragrant expression of Syrah compared to Esk Valley’s well-known examples of the Gimblett Gravels.

From left: Seabed Chardonnay 2019; Hillside Syrah 2019; Hillside Malbec Merlot Cabernet Franc Syrah 2019; River Gravel Merlot Malbec Cabernet Sauvignon 2019.

In the depth of the Gimblett Gravels, the River Gravel Merlot Malbec Cabernet Sauvignon 2019 is carefully crafted with a combination of three tiny vineyard plots of greywacke river gravel, which was formed in the wake of the 1867 Ngaruroro River flood. The ultimate selection of heat reflective soils produces a powerful, structured wine to be saved up in the cellar.

With a traditional, hands-off approach to producing its wines, Great Dirt is a true showcase of unquestionably great soil, and a rightful reflection of the natural environment of Hawke’s Bay — from wherever you may be sipping.

“While our analogue approach takes more time and more craft than is usual in today’s world, we believe we have created not only the most inspired, but the most inspiring wines,” says Russell. “[We] look forward to sharing the Great Dirt range with the world’s wine lovers.”



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National Museum of Natural History, Washington, D.C.

Recharge your creative spirit on a virtual tour of the world’s most famous galleries and museums

As we once again turn our attention to seeking cultural enrichment from the safety and comfort of our sofas, a trip to The Louvre or the National Museum of Natural History seems tempting indeed. Get your culture fix with the best virtual tours from the world’s most famous galleries and museums.

Left to right: Woman with Yellow Hair and Vase of Flowers by Pablo Picasso

The Louvre, Paris
A palace to call home for the Mona Lisa — and before that for 16th and 17th century French kings — the Louvre Museum is full of masterpieces as well as intrigue. It’s brought into the 21st century with dedicated virtual tours for some of its favourite recent exhibitions. The Advent of the Artist takes a closer look at the transition from the craftsmen of the classical period to the artists of the Renaissance, including Rembrandt. Founding Myths looks at legendary inspirations from Hercules to Darth Vader. Meanwhile, Louvre Kids has a host of interactive resources, while Mona Lisa: Beyond the Glass creates a virtual reality visit from the art world’s most famous sitter.

Guggenheim, New York City
Even if your body is in New Zealand, you can have a New York state of mind by visiting the Guggenheim. Kick back, relax, and roam the signature white rooms of Frank Lloyd Wright’s famous curved building. Google Arts & Culture is serving up a digital tour of the museum’s praised contemporary art and unique architecture via its Street View feature, which allows you to get up close to the wonders of Vasily Kandinsky and Pablo Picasso.

Van Gogh Museum, Amsterdam
Hold onto your ears because Google’s virtual iteration of the Van Gogh Museum is the next best thing to Canal-hopping in Amsterdam after one of the city’s signature brownies. Home to the largest collection of artworks by Vincent van Gogh in the world, it’s here that you can browse a colossal repertoire of paintings, drawings and letters including The Yellow House and Bedroom in Arles. If there’s anything that will get you inspired to pick up a pencil while holed up, it’s this.

Renoir’s Bal du Moulin de la Galette

Musée d’Orsay, Paris
Make yourself a lavish cheeseboard, pour a nice glass of red and transport yourself to Paris via your laptop screen. Thanks to Google, it is possible to experience the wonders of the beautiful Musée d’Orsay including Renoir’s Bal du Moulin de la Galette and Cezanne’s Apples and Oranges. Tour the vast collection of impressionist artwork and take a virtual peek at masterpieces from the likes of Monet, Manet and Van Gogh.

Vatican Museums, Rome
If you worship at the altar of art, take a virtual trip to the Vatican. From the Sistine Chapel and Raphael’s Room to the New Wing, you can be immersed in their famous frescoes by Michelangelo and halls of Roman relics. If it’s architecture you are after, you can aslo ‘wander’ around the rest of Vatican City with a You Visit tour that takes in Saint Peter’s Basilica and Square, with a narrative guide for each interactive space.

National Museum of Natural History, Washington, D.C.
The National Museum of Natural History offers hours of scrolling via its virtual tours of current, past and permanent exhibitions, and even a behind-the-scenes look at the specimen jars that stock up the research stations. It houses the world’s largest natural history collection containing some of the most famous and intriguing artefacts, like the allegedly cursed Hope Diamond. Current exhibition Outbreak: Epidemics in a Connected World is rather timely.

The Rosetta Stone

British Museum, London
Counting the Rosetta Stone, the Sutton Hoo Ship Burial Helmet, the statue of Amenhotep III, the Lewis Chessmen and The Easter Island Statue among many of its artefacts, London’s British Museum has some serious grunt. All of the museum’s awe-inducing relics are available online to browse.


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Hearty and wholesome, this dumpling soup recipe is the perfect winter warmer

A classic from kitchen whizz Miss Polly’s Kitchen, this warming broth is filled to the brim with umami flavours. Incorporating healthy vegetables, slurp-worthy noodles and convenient store-bought dumplings, this recipe can easily be tweaked to suit what fresh ingredients you have on hand.

Dumpling Noodle Soup Recipe
Serves 2-3

2 eggs
12 store-bought dumplings (pork and prawn recommended)
200g fresh egg noodles

2 tsp light olive oil
4 cloves of garlic, grated
½ tsp dried chilli flakes
1 tbsp of sesame oil
1 tbsp of miso paste
2 tbsp tomato paste
½ eggplant, chopped
1 zucchini, chopped
10 button mushrooms, quartered
2.5 cups vegetable stock
2.5 cups of water
1 tbsp of mirin
2 tbsp rice wine vinegar
2 ½ tbsp soy sauce
2 tbsp fish sauce

To serve
A handful of spinach, finely sliced
A sprinkle of toasted sesame seeds
1 spring onion, sliced

1. Prepare and chop the vegetables, ready for cooking.
2. Heat a large pot on medium heat and add a good splash of oil.
3. Using a zester, grate the garlic into the pot, add the chilli flakes followed by the sesame oil, miso paste and tomato paste and cook for 5 minutes.
4. Now, add the eggplant to the paste mix and stir, ensuring the eggplant is covered with the paste and cook for a further 5 minutes.
5. At the same time, in another pot, bring water to the boil and add the eggs, cook for 6 minutes — once cooked, let them cool for a few minutes and carefully remove the shell.
6. Add the mushrooms to the large pot, mixing this with the eggplant for a minute.
7. Then add all of the remaining liquids — stock, water, mirin, rice wine vinegar, soy sauce and fish sauce. Simmer for 12 minutes.
8. Toss the frozen dumplings into the broth and cook further 8 minutes.
9. Meanwhile, cook your noodles in a separate pot. Once cooked, drain and serve.

To serve: Place the raw zucchini in the bottom of the bowl with the finely sliced spinach, add the noodles and the dumplings with the vegetable broth. Slice your boiled egg in half to add to the bowl, then sprinkle with sesame seeds and sliced spring onions.

Note: You can add any other vegetables that you have in the fridge, or substitute the dumplings for some prawns.



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Sweet, fragrant and oh-so simple, this may just be the best ginger slice recipe ever

When it comes to a mid-morning or mid-afternoon pick-me-up, there’s almost nothing that beats a freshly made slice and a hot cuppa. Liv Glazebrook, the baking genius behind Kitchen of Treats, has very kindly shared with us her recipe for ginger pistachio slice. Sweet and fragrant from the ginger, with just the right amount of texture from the nuts, this no-bake slice is simply delicious. She says it’s one of her favourites, ever, and that’s how you know it’s got to be good.

Ginger Pistachio Slice Recipe

1 cup raw pistachios
125g butter, diced
1 packet Super Wine biscuits — crushed
½ tin condensed milk
1 cup desiccated coconut
60g crystallised ginger, chopped finely
2 tsp ground ginger

1¾ cups icing sugar
80g butter, softened
2 tbsp golden syrup
2 tsp ground ginger
2 tbsp milk
20g crystallised ginger

1. Line a slice tin with baking paper (Liv used a 20cm x 27cm tray).
2. Lightly roast the pistachio nuts and then roughly chop. Set half a cup aside to garnish.
3. Melt the butter and condensed milk together in a medium-sized saucepan over low heat.
4. Add the crushed biscuits, coconut, crystallised ginger and ground ginger as well as half the pistachio nuts.
5. Using the back of a spoon, evenly press the mixture into the slice tin and refrigerate.

1. Using an electric beater, beat together the icing sugar, butter, golden syrup, ground ginger and milk together until smooth.
2. Spread evenly over the base and sprinkle with remaining pistachios and crystallised ginger. Return to refrigerator.
3. Once cool, chop into squares and enjoy! This slice is best stored in the fridge.



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Capitol Complex Chair By PIERRE JEANNERET FOR CASSINA from Matisse.

Flipping tradition on its head, this exquisite workplace will inspire your home office

To transform a historic, central Amsterdam building into a family office, the Dutch outpost of renowned design firm Framework, joined forces with their French counterparts for the first time (although judging by the result, it will hardly be the last) matching Parisian luxury with elegant, Dutch materiality in a workplace that defies expectations. 

Within the 220-square-metre space, comprising four single rooms and one meeting room, clean lines and sophisticated details set the stage for an office that really feels more like an expertly furnished home. Generous swathes of timber, both on the restored, centuries-old floors and in the sleek, French oak panelling, act as a warm and inviting canvas on which Framework has layered intriguing art, sculptural design pieces with furniture classics.

Trust desk BY Poltrona Frau from Studio Italia, Lampe Athena Lamp by Herve van der Streaten, Sculpture by Florian Tomballe.

With the client a young art collector, the Framework teams introduced a mix of works by French, Italian and Dutch artists, including abstract sculptures by Antwerp-based artist Florian Tomballe and a range of wall pieces by artists like Lucas Hardonk. Even the furniture feels deliberately artistic, with pieces like the famous Pierre Jeanneret chairs, a Poltrona Frau Trust desk, a sublime, custom-made brass desk by New York-based Patrick Parrish Gallery and trio of vintage armchairs, conceived in 1968 by Italian designer, artist and musician Luciano Frigerio, carefully handpicked to cultivate an air of comfortable sophistication. 

From its calm atmosphere to its refined, private spaces, this office is a place one would happily spend the weekdays — a workplace that doesn’t adhere to the sterile norms of its conventional forebears but instead, posits the idea of a quiet, inviting environment as crucial to the productivity of those who work within it. And considering the changes that have occurred around corporate culture in the last year, this idea feels more relevant than ever before. 

Image credit: Kasia Gatkowska


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Most Wanted: How to make Jervois Steak House’s famous beef tartare

If you love ordering beef tartare when dining out but have always been too nervous to try making it at home, we suggest trying your hand at the famous Jervois Steak House recipe — certainly one of the restaurant’s signature dishes. It might be remarkably simple to put together, but this means the freshness and quality of your ingredients is paramount. Read on for JSH Executive Chef Gareth Stewart’s top tips and find the recipe below.

“Beef tartare is a quintessential steakhouse dish; diners will often judge the quality of a restaurant on its execution. It’s also something that’s both impressive and a bit different to serve at a dinner party. At Jervois Steak House, we’ve kept our ingredients classic, but with the presentation, we’ve changed the model so you mix in the garnishes yourself. Make sure you foster a close relationship with your butcher; tell them you’re making tartare so they can give you the highest quality cut of meat with no sinew or fat. And remember to always keep it on ice right up until serving, so it’s properly chilled.”

Tip: Look out for meat that is too red and really spongy to the touch. Firm meat that has a darker colour means that it has had time in the hook which is what you want. We use Taupō Farms at JSH which is sustainably and ethically farmed. Grass-fed is also perfect for tartare as it has the best flavour when eaten raw.

For local butchers operating via contactless delivery, consult our guide to the specialty stores trading during lockdown.

Jervois Steak House’s Classic Grass-Fed Beef Tartare Recipe
Serves 4

360g beef eye fillet
2 tsp Worcestershire sauce
3-4 drops Tabasco sauce (or any preferred hot sauce)
1 each medium-sized baguette for toasts
150ml extra virgin olive oil for brushing the toasts
8 tsp finely chopped shallot
4 tsp finely chopped parsley
4 tsp finely chopped capers
4 tsp finely chopped cornichons
4 tsp Dijon mustard
4 raw egg yolks
Flaky salt, for seasoning
Black pepper

Pastry brush
Medium-to-large sized round pastry cutter

1. Preheat the oven on the grill setting, for toasting the bread.

2. Slice the bread into 16-20 thin slices and lay onto a baking tray. Brush with extra virgin olive oil and season with flaky salt. Toast until golden on both sides.

3. Season the beef with salt and pepper and combine with the Worcestershire sauce and hot sauce in the bowl. Divide the seasoned beef into four balls.

4. Place a pastry ring cutter onto a serving plate and push one of the beef balls into the ring to make it level. Repeat for the remaining three plates.

5. Leaving space for the yolk in the centre, place the shallot, parsley, capers, cornichons and mustard in small piles around the top of the seasoned beef.

6. Separate the eggs using the shell to catch the yolk and carefully place the yolk into the centre.

7. Season the yolk with a pinch of flaky salt.

8. Leave it up to your guests to break the yolk and mix everything together and use the toast to scoop up your classic beef tartare.



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This impressive coastal terrace house finds perfect harmony between the urban and the organic

Magnificent views over Bronte Beach and the Pacific Ocean are just the beginning of this terraced house’s multifaceted appeal. With Tobias Partners having overseen the new-build’s architectural and interior design, its form climbs the steep slope from the street with both assured solidity and openness, an immediate materiality to its crisp structure and clean lines. 

haller modular system BY USM from ECC.

Ample use of light-coloured concrete and contrasting charcoal metal surfaces certainly contribute to this sturdiness, yet the building appears to have taken on board the vernacular of its coastal site, brimming with natural elements that mean it perfectly balances the urban and the organic. These include darkened wood doors and slatted panels, a spectacular marble kitchen island and skillful planting and landscaping throughout that add charming, verdant touches. 


The terraced layout approaches with ease a 13 metre climb from street level to the site’s highest point, reducing the overall bulk. The house’s lower levels encompass garage car parking, a swimming pool that looks out over the ocean, the main entry and a guest bedroom. Moving upwards, the main living and entertaining spaces include an entertaining terrace and a sheltered grassy courtyard while, perched at the top, are the family’s bedrooms and bathrooms. 


Internal rooms are also distributed by the multi-levelled building, with several attached outdoor spaces letting natural light flood the home and inviting in a refreshing cross-flow breeze. Just as this home exists in harmony with the surrounding environment, so too are the indoor and outdoor spaces within it able to be traversed as one, for a delightful al fresco meal or to simply soak up some sun and that breathtaking view. 

A base of enduring, timeless materials is ripe for the addition of furnishings that bestow personality and quirk. In the entranceway, a modular system from USM’s Haller collection acts as both definition for the space and a display shelf, brimming with eye-catching objet d’art, sculptural lamps and curated books, providing an interesting gallery of sorts upon arrival or when viewed from the outside-in. The same effect is bestowed by a playful mix of mid-century modern and contemporary furniture designs, some rendered in saturated colour that feel purposeful in the space among others in pared back neutrals. 

For a project that opens itself up so ardently to the elements, the team at Tobias Partners have still managed to create a home that cocoons its residents in privacy and comfort. A dynamic and joyful haven that offers peace and respite, with a healthy dose of sea air.

Image credit: Justin Alexander


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Soul Bar & Bistro.

Lockdown cocktail recipes for at-home happy hour, courtesy of Viaduct Harbour

Bars may not be open for patrons currently, but we can still benefit from the expertise of some of Auckland’s top mixologists while at home. Luckily for us, four of our favourite Viaduct Harbour venues have each shared a recipe for a scrumptious cocktail, perfect for impressing our bubbles and taking the edge off.

Drop the Beet by Soul Bar and Bistro

45ml tequila
15ml port
15ml ginger syrup
5ml beetroot juice
15ml pineapple juice
30ml lime juice
tsp raspberry jam

1. Combine tequila, port, ginger syrup, beetroot juice, pineapple juice, lime juice, raspberry jam in a cocktail shaker. 
2. Add ice and shake hard. 
3. Strain into rocks glass over large ice cube. 

N.B. To substitute for port, combine equal parts red wine and white sugar and reduce on the stove by half. Allow this to cool completely before using. 

N.B. To make ginger syrup, peel and roughly chop 200g ginger. Muddle in a small saucepan, add 500g white sugar, 500ml water, and stir until sugar has dissolved. Put on medium heat for 10 minutes and allow to cool before straining out the solids. Will keep for one week, refrigerated. 

Rooftop at QT.

Jammin’ Quarantini by Rooftop at QT

2 parts gin 
1.5 parts jam, any flavour you have at home
1 part fresh citrus
1 part egg white

Shake hard with ice and strain into a cocktail glass. 

N.B. “Parts” are an easy way to measure if you don’t have a measuring device at home. For example, use a shot glass!

Hello Beasty.

Yuzu Spumoni by Hello Beasty

30ml Campari
60ml Orange Juice
40-50ml East Imperial Yuzu Tonic to finish

1. Stack your favourite highball glass with ice — note, this is not a huge drink, so dial up the ingredients according to your glassware.
2. Shake together the Campari and juice with ice — it’ll go lovely and foamy.
3. Strain over ice, then top with the yuzu tonic and give it a quick stir.
4. Garnish with a slice of orange, put your feet up (again) and enjoy.

To make a classic Japanese Spumoni: use traditional tonic and swap the OJ for grapefruit juice.

Parasol & Swing.

Staying Ahead by Parasol & Swing

60ml quality Scotch (or whatever whisky you have)
20ml fresh lemon juice
20ml of your shrub (see below)
2 dashes of bitters (optional)
1 egg white (optional)

1 part fruit
1 part white sugar
1 part apple cider vinegar

1. Add all ingredients to a shaker and shake vigorously.
2. If you are adding the egg white, first shake the liquids to emulsify the whites.
3. Then, add your ice to the shaker, shake it very hard for 10-15 seconds and pour the contents into a rocks glass.

Bartender’s notes:
To make the shrub, combine equal parts fruit, white sugar and apple cider vinegar in a pot. Heat until the sugar dissolves, then strain and chill. Parasol & Swing owner Jason Rosen made his from a combination of guava jelly, maple syrup and apple cider vinegar. You can substitute the fruit element for berries, jams, apple sauce or any type of fruit you prefer. The cocktail will also work with a liqueur or even just a fruit syrup.



Have you tried Receptionist Safehouse? The inner-city coffee shop you need to know about

End your week right with one of the best Sunday lunches in town

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