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As we venture towards the park’s grassy lawn for our shoot, the sun is high in the sky and the ever-game women of catering service Relish Kitchen are laden with delicious dishes. Evidently, packing for a picnic isn’t always as easy as tossing a few sandwiches and a bottle of wine into a basket, then heading out the door – although there’s no reason why a casual summer meal can’t be that if you so desire. At Relish Kitchen, however, the key is pairing simple, outdoor-friendly ingredients with a touch of creativity.
"We picked really simple, summery foods," says Relish Kitchen’s creative director, Taryne Napolitano, explaining the day’s menu. "You want to make sure the food won’t get compromised on the way, hence choosing greens such as watercress and snow pea shoots, which won’t wilt under the dressing. Season your salad with shards of preserved lemons rather than a heavy dressing that would kill the leaves by the time you shake your blanket onto the grass."
While Relish Kitchen’s culinary repertoire features canapés and fine-dining dishes as well as casual feasts, simple, honest cooking is where its chefs truly shine. "We tinkered briefly with molecular gastronomy," reveals Taryne. "But we prefer to concentrate our efforts on refining simple techniques. My mother brought us up on a super-healthy diet and I find this is still a big influence on the way I cook."
往公園嫩綠草地進發準備拍攝時，太陽高掛天上、Relish Kitchen到會服務的專業女士們紛紛忙於佈置美味食品。事實證明，野餐不盡是把三文治和酒往籃裡拋去、走到戶外即成，但當然，如你喜愛輕鬆享用聚餐，悠閒隨意的夏日美食又有何不可？Relish Kitchen的關鍵在於配搭簡單、適合戶外享用的創意食品。
「我們選的是滿載夏日情感的簡單美食。」Relish Kitchen創意總監Taryne Napolitano解釋是日餐單時表示：「確保食物在送運途中不會變得無精打采，所以我提議來點綠色材料如水田芥和荷蘭豆，不會被醬汁浸得不像樣。用檸檬醃料而非重身醬料調味，不令綠葉走樣。」
然而，簡單並不代表「一式一樣」或「乏味無趣」。自2005年成立以來，Relish Kitchen深受Taryne的澳大利亞傳統啟發，美食靈感無不源自她跟意大利丈夫兼主廚Fabrizio Napolitano每年夏季的歐洲旅遊，打造出現代餐單如燉燜蔬菜配點心。她興奮指：「我喜愛到會全因可根據主題和菜式而改變，不像餐廳般限制多多。」
But simple by no means translates to homogenous or boring. Although Relish Kitchen has been inspired by Taryne’s Antipodean heritage since its founding in 2005, its many offerings are also influenced by her annual summer travels to Europe with her Italian husband, chef Fabrizio Napolitano, leading to a modern menu that’s likely to feature ratatouille alongside dim sum. "What I love about catering is that you can chop and change with themes and cuisines, unlike the constraints of a restaurant," she enthuses.
Most recently, Relish Kitchen has been experimenting with edible flowers and pared-back cakes without frosting, otherwise known as naked cakes. "I love that the emphasis is on the quality of the cake itself, so you have to put effort and thought into the flavours," says Taryne. "Plum and almond with white chocolate ganache, lime and coconut with vanilla cream cheese filling, orange polenta pistachio…"
Come summer, Relish Kitchen finds itself inundated with orders for luxury boat trips, as well as picnic-style cuisine with plenty of light salads and fresh fruits. "The whole idea of a picnic is to take your time," Taryne concludes. "So include morsels that you can snack on. And no picnic would be complete without a good bottle of wine or a refreshing cocktail." //
最近， Relish Kitchen一直熱衷試驗可食用花兒和造型低調的無糖霜蛋糕，又稱為「裸蛋糕」。「我喜愛把重點放在蛋糕本身，所以你要在味道方面投入極大思慮。」Taryne指：「帶李子和杏仁的白巧克力醬、青檸、椰子和香草忌廉芝士餡、橙玉米粥開心果……」
夏日逼近，Relish Kitchen接到不少豪華遊艇的訂單，還要準備輕盈沙律和新鮮水果的野餐式美食。「野餐的大要就是讓你悠閒享受時間。」Taryne總結指：「帶少量零食。記著，沒有好酒或雞尾酒就不算是野餐呢。」 //