Kinfolk’s First Event in Berlin- a Herbal Infusion Workshop.
Not a Cloud in the Sky. Just a Bunch of Fucking Cranes.
A staggering testament to a staggering history.
Kaffee and Kuchen.
It’s suddenly winter in Berlin. Luckily Meirei, Prenzlauer Berg’s Alpine cafe, has charm, cappuccini and unholy Strudel on lock.
Meirei @ KOLLWITZSTRASSE 42
Montag bis Freitag 8 - 19 Uhr
Samstag 9 - 18 Uhr
Sonntag 10 - 18 Uhr
Wochenmarkt am Winterfeldplatz.
Away from the yummymummies of Kollwitzplatz, the Wochenmarkt am Winterfledplatz is a breath of fresh air. Surrounded by Turkish cafes and internet shops rather than boutiques and concept store, the market reflects a humbler experience of Berlin. On a chilly Wednesday morning, the square isn’t heaving. The stalls are loosely strung out. The shoppers aren’t pushing prams, they’re pushing 70. And while you may choose to skip the dubious clothing options, you can linger over a dominoes match.
Truth be told, it was far more enjoyable. The produce, fantastic. The patrons, leathery. The sellers, wryly amusing.
Stonking Nosh at Markethalle9.
Lusting for your Loin: A fantastic reintroduction to the headier spices and heavier flavors of autumn.
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
I can take my cue from the brisker mornings and crisper air. Not quite ready to embrace the start of autumn, it is time to embrace the end of summer- to pickle, perserve and package its last remains
Slow roasted tomatoes are not revolutionary, but their simplicity and their depth of flavor cannot be understated. A hearty glug of olive oil, a dusting of salt and pepper and 3-4 hours in the oven (300F), transforms the tomato into an exquisite accompaniment to a slice of Manchego or a perfect base to a sauce. Defrost a package during winter, and their intensified tomatoey flavour will be a pleasant reminder of the summer past and the summer to come.
Where Anglomania, Food and Illustration intersect.
Joel Penkman’s British food illustrations pulls at expat heartstrings. With a simple subject, a simple composition and a touch of childlike whimsy, a threesome of walnut whips and a halved pork pie have never evoked so much nostalgia.
British Food Series 1 (left to right): Scotch Egg, Mushy Peas, Fish Fingers, Pickled Eggs, Goosberries, Colman’s Mustard, Eccles Cake, Blancmange, Tunnocks Tea Cake.