Journal
Welcome to the behind-the-scenes of Studio Van Low. This is where is keep track of things I’m eating, learning, making or contemplating (and there’s even some archival posts from my blog The Monday Issue RIP 2009-2019). Make yourself a cup of tea and enjoy browsing!
Rating Things I Bought for the Packaging (Asian Grocery Edition)
The Asian grocery store is one of my favourite places to find design inspiration. From colour combinations and layouts, to illustration styles to packaging materials, there’s always something that piques my interest.
The wine bar with the insanely good food (don’t get me wrong, the wine is good too!)
I don’t think the term “wine bar” really suits Poly; it’s almost rude to not give the food some more attention.
Recent donuts
The Sydney donut scene is rather excellent at the moment – lots of variety and something new seems to be popping up all the time. Here are a few recent circular-shaped, baked goods I’ve enjoyed!
Recipe: Chocolate Chunk Meringue Cake
I recently made meringue for the first time and was very delighted by how straightforward and delicious it turned out, so thought I’d share the recipe.
Dinner at Templo (Hobart, Tasmania)
We went to dinner at Templo on a cold, Tassie evening. The restaurant sits on its own, up a hill and a couple of streets away from the North Hobart restaurant strip. Its outfit is small and cosy, seating only 20 people.
Lunch at the Agrarian Kitchen Eatery (Tasmania)
The Agrarian Kitchen is dedicated to local, seasonal produce (demonstrated aptly when we were given a bowl of complimentary radishes, picked straight from the garden).
Three Bars in Singapore
A few weeks ago, I travelled to Singapore – home to late night roti prata, my beloved extended family, and some of the neatest bars around.
Time Stops at Arras
A meal of steak tartare; snapper with confit mushrooms and duck liver; the most diverse and well-curated cheese selection I’ve ever had the pleasure of choosing from; and a buffet of petit fours
Canchánchara
Recently back from her honeymoon in Cuba, my friend Lucinda made me this delightful local cocktail. I thought that the addition of honey with rum made for a particularly tasty concoction, so I asked if she could share the recipe!
Dinner at Movida Bar de Tapas
Tapas is one of my top-five favourite meal structures, up there with buffets, street food, yum cha and sushi trains.
Lunch at 4Fourteen
With dishes featuring the likes of marrow, pigs tails, and tripe, the nose-to-tail philosophy of 4Fourteen makes for an intriguing mealtime.
Lunch at Jamie’s Italian Sydney
“I should have been Italian. There is such diversity in the lifestyle, cooking, traditions and dialects. This is why as a chef I find this country so exciting and what inspired me to create Jamie’s Italian.” – Jamie Oliver