Inspired by the 64 arts of KamaSutra, LXV Wine is a
luxury California wine, crafted in honor of the divine
sensuality within you… the 65th Sutra.

Every release of LXV showcases a small-lot, hand-crafted wine inspired by a particular art. We invite inspirational winemakers and artists to share their philosophies on wine, art and sensuality, through images, interviews, events, and by curating their work. Expressed through a rich wine experience, LXV indulges in the game of love, heightening the intensity of sensation and intimacy.

Creative Agency: RISE Design Studio.
Client: LXV Wine.
Art Director:  Paul Henderson.
Photography: Angela Marklew.
Country: United States.

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Ingredients:

500 gr of chestnut flour,
100 gr raisins,
50 gr walnuts,
50 gr pine-nuts,
Few rosemary needles,
1 tablespoon olive oil,
Pinch salt,
Water.

Preparation:

In a large bowl, using a wooden spoon, mix together the chestnut meal and enough water to form a smooth batter. Add the olive oil and a pinch of salt and stir well. Put aside approximately 1 tablespoon of pine-nuts, and raisins and incorporate the remaining to the batter, mixing well. The batter should be rather thick. Pour the batter in a well oiled (olive oil) baking pan and sprinkle the top with the remaining pine nuts, raisins and rosemary needles. Bake at 180°c for about one hour. The cake is done when a fine brown crackly crust forms on the top. Can be served warm or cooled.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 60 minutes.

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Ingredients:

1 tablespoon vanilla extract,
80 gr ground almonds,
150 gr plain flour,
110 gr butter – softened,
1 free-range egg yolk – beaten,
60 gr icing sugar – plus extra for dusting.

Preparation:

Mix all the ingredients together in a bowl with your hands until you form a dough and wrap in a cling-film and chill for 60 minutes. Preheat the oven at 160 degrees, roll pieces of the dough out into 6cm long finger tick rolls and curve each into crescents. Bake on a greased baking tray for 15 minutes. While still hot sift icing sugar on the crescents.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 30 minutes + 60 minutes resting time for the dough.
Cooking time: 15 minutes.

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YO! Sushi launches its biggest winter campaign supported by TV advertising for the first time in the brand’s history.
RAMEN vs HUNGER runs until the middle of February with the advertising campaign on air from the 5th November.

Designed to be a meal in itself and served in an extra large bowl, Executive Chef Mike Lewis has created five ramen dishes – Five Spice Gyū Ramen (beef), Miso-Dare Chicken Ramen, Kaisen Ramen (fishcake), all priced at £8, whilst Chāsiū Pork Ramen and Kitsune Ramen (vegetable) will be £7. Dishes will be available at all 64 UK YO! Sushi restaurants from launch. Miso-Dare Chicken Ramen In keeping with Japanese tradition, guests will be able to add chilli oil, garlic and sesame to taste.

Dedicated to sustainability and sourcing local and ethical produce, YO! Sushi has ensured that the majority of ingredients are British, whilst the fish is sustainable and the eggs are free-range.

YO! Sushi continues to serve 100,000 guests every week (5 million every year).

Creative Agency: Kent Lyons.
Client: Yo! Sushi.
Art Director: Noel Lyons – Partner, Mark Diggins – Senior Deisgner – Kent Lyons.
Copywriter: Mark Diggins – Senior Designer, Noel Lyons – Partner – Kent Lyons.
Digital Strategist: Sarah Coften – Smithfield Agency.
Production company: DogBite productions.
Published: November 2012.

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ECOLOSOPHY

www.facecup.it

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Ingredients:

1 litre coconut milk,
200 gr Arborio rice,
100 gr sugar,
1 tablespoon vanilla essence,
Cinnamon.

Preparation:

In a large sauce pan over medium heat, bring to boil the arborio rice, the coconut milk the vanilla essence and the sugar. Stirring constantly the first few minutes to make sure that all the ingredients combine well. Reduce the heat to low, cover and let simmer for about 25-30 minutes. Stir occasionally to prevent the bottom from sticking. Once the rice is tender thick and creamy remove from the heat.

Spoon the rice pudding into individual serving dish and dust with the cinnamon, put under the grill for a couple of seconds. Best if served  warm and why not add a scoop of vanilla ice cream!

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 10 minutes.
Cooking time: 40 minutes.

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Ingredients:

For the pizza dough:

1 kg white flour and extra for dusting,
1 level tablespoon fine sea salt,
2 x 7 gr sachets of dried yeast,
1 tablespoon golden caster sugar,
4 tablespoons extra virgin olive oil,
650 ml lukewarm water.

For the spinach pesto:

4 cloves of garlic,
80 gr of grated Parmesan,
A good bunch of basil leaves,
200 gr fresh or frozen spinach leaves,
Salt,
Pepper,
Olive oil,
Mozzarella.

Preparation:

Start by making the pizza dough, sieve the flour together with the salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 500ml of water and leave for a few minutes. Pour the liquid mixture into the well and using a fork bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Add more water if needed and knead until you have a smooth springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm place for about an hour until the dough has doubled in size.

In the mean time prepare the pesto sauce. Put the garlic and Parmesan in a food processor and pulse until well blended. Add in basil leaves, salt, pepper and enough olive oil to form a paste. Continue to pulse until a green paste has formed. You may need to add more olive oil. Take the spinach leave and chop them roughly (If using frozen spinach leaves let them thaw properly and drain them well). Mix the spinach leave to the pesto sauce and set aside.

Remove the dough from the bowl and put it back on your flour-dusted surface and knead it to push the air out, knock the dough a couple of times. Set it again in the bowl and cover it with the same damp cloth, leave it to rest for another 30 minutes.

Preheat the oven, roll the dough out into rough circles. Spread evenly the pesto and add the mozzarella cut into chunks. Put in the oven and cook until crispy.

You have enough dough to make approximately 6 pizzas, the dough not used may be frozen.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 40 minutes + resting time for the dough.
Cooking time: 25 minutes.

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Enter the chance of winning a fab prize!

All you need to do is like our Facebook page and share it, comment and share our articles, tell us which is your preferred recipes, submit your latest culinary creations… interact with us as you please!
Our top fan will win a HANNspree digital photo alarm clock frame thanks to AtoZ Electonics.

You can check your ranking position on our Facebook page Top Fan tab. Competition closing date is Sunday 5 August 2012 at hr 16.00 (local time). The winner will be announced on Monday 6 August 2012 at 12.00 pm (local time) through our Facebook page. Prize is non-transferable, non-negotiable and no cash alternatives will be offered. Competition is open to Maltese residents only. Terms and conditions apply*.

The Hannspree Xv-S Photo Alarm Clock SG4311SB features a 4.3″ LCD screen with a translucent decorative cover. The interplay of reflections on the multi-faceted bezel provides a visual sensation of depth akin to the sparkles in a diamond. With its all black mirror finish, the SG4311SB radiates style and self-confidence. Large and intuitive buttons, together with the traditional alarm clock switch design, makes for ease of use.

Seven different styles of animated wallpaper are available and may be set to change for special themes. The SG4311SB may act as digital photo frame, music player and an FM receiver with 25 favourite-stations. In another thoughtful touch, when the alarm goes off during your cooking, you can hit the green snooze button to check your cooking timing. There is also a cooking (sleep) function that plays your favourite music and photo recipes for 10, 30, 60 or 90 minutes.

In addition to the calendar, snooze function, and auto lighting, three default alarm tones are provided. The USB 2.0 port may be used to transfer photos and music effortlessly. Even if the SG411SB runs out of power, all of your settings will be retained for up to 3 days, saving time and effort.

AtoZ Electonics.
70, Pitkali Road, Attard, Malta
Cospicua Road, Paola, Malta

Our Top Fan & Winner is…

Amanda Clive Zahra Lee  // 287 points – Ranked 1st

Nathalie Chircop // 174 points – Ranked 2nd
Flavia Zammit // 162 points – Ranked 3rd
Katia Borg Bonaci // 89 points – Ranked 4th
Elaine Bonnici // 63 points – Ranked 5th

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The idea behind the the packaging used is to respect the philosophy of the brand and thus avoiding the use of synthetic or chemical materials,including plastic. The basic materials used for the design are sack cloth, ecological black ink, recycled paper, cardboard and natural fibre string.

The concept has been designed to show essentially the product, as naturally as possible. The typography and composition are very simple, making it easy to discern the information given.

Each label includes: on the outer part  the detailed product information (grams, origin, category…), and as an added value, on the  inside a healthy recipe to prepare a dish including that particular vegetable or fruit.

The consumer can save these labels to make a little recipe collection by binding them with the little string provided.

The recipes change according to the season, type of product, and required ingredients. In this way the consumer gets a new recipe every time they purchase fruits or vegetables distributed by the brand.

Graphic Designer: Carla Cascales Alimbau.
Brand: Masia Can Carbonell.
Media: Print, packaging.
Country: Spain.

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Ingredients:

4 tuna steaks,
300 gr green beans,
200 gr cherry tomatoes – halved,
Small bunch of parsley,
Small bunch of basil,
4 anchovies fillets,
1 tablespoon capers,
1 garlic clove,
Juice of a lemon,
100 ml olive oil,
Salt,
Fresh pepper.

Preparation:

Toss in salted boiling water the green beans and cook until tender. Drain well and set aside. Cut the cherry tomatoes in half and add them to the green beans.

Prepare the summer vinaigrette by roughly whizzing in a food processor the parsley, the basil, the anchovies and the garlic, add the olive oil bit by bit until you reach a smooth consistency, add oil if needit, season with salt and freshly ground pepper.

Heat a non stick pan and grill the tuna for 2-3 minutes each side or until it colours well. Remove from the pan and serve on a bed of dressed green beans salad with a drizzle of summer vinaigrette.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 10 minutes.
Cooking time: 20 minutes.

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