This week we're combining our two great loves (food and dungas), and tucking into two new food-themed prints – the Happy Hamper AND a collab with the lovely artist Mable Tan!
Mable Tan is a surface designer based in sunny Melbourne, Australia. Her style is fun and joyful, drawing inspiration from kindness, self-care, nature and birds. As an all-round creative person, Mable loves devoting her time and energy to creating beautiful things, because it makes her deliriously happy!
To celebrate the launch of our tastiest prints yet, we teamed up with MOB and hosted a cook off – using ingredients inspired by each print.
You can watch the full video on our Insta to see how the team got on, or if you fancy trying them out for yourself, we’ve shared both recipes below. You can pick your fave and have the perfect dish to compliment either of our delicious new designs – YUM.
MABLE TAN & YAK
Sardines on Toast with Caramelised Tomato Oil and Minty Onion Salad
¼ of a Red Onion
1 Slice of Crusty Bread
3 Tbsps of Extra Virgin Olive Oil
3 Cloves of Garlic
3 Tbsps Tomato Puree
2 Tsps Red Wine Vinegar
1 Tsp Light Brown Sugar
½ Tsp Chilli Flakes
1 Tin of Sardines in Oil
3 Sprigs of Mint
Thinly slice the red onion, or use a mandolin if you have one. Add the sliced onion into a bowl of ice water- this will help them crisp up. Set aside.
Thinly slice 2 garlic cloves and add into a small frying pan with the extra virgin olive oil. Place the pan on medium heat and let the garlic slowly cook for 2-3 mins until starting to go golden. Stir through the tomato puree and cook until it goes dark red and caramelises, 3-5 mins. Remove from the heat and add half of the red wine vinegar, light brown sugar and chilli flakes, season with salt.
Toast the bread and rub the remaining garlic clove all over. Place the sardines onto the toast and pour over the caramelised tomato and oil mixture. Pick the mint leaves and drain and pat the onions dry. Add the remaining red wine vinegar with 1 tsp of olive oil to the onions and toss together. Stir the mint through the onions and top the sardine toast with the mint and onion salad.
Crispy Garlicky Mushrooms with Lemon & Burrata
200g mixed mushrooms - we like a mix of oyster, shiitake and chestnut
4 garlic cloves
½ tsp Chilli flakes
3 sprigs of thyme
Ball of burrata
Big big glug of olive oil
Toasted focaccia for serving
Tear or slice the mushrooms, pick thyme leaves, peel and finely slice garlic. Heat a nice big glug of oil in a frying pan and fry the mushrooms over a high heat in a single layer until really golden and starting to crisp. Add the garlic, thyme and chilli flakes and continue cooking until the garlic is really nice and golden, it won't take long!
Zest and juice lemon. Remove the pan from the heat and add in the lemon juice. Season with salt and pepper.
Spoon the mushrooms over the burrata and garnish with the red oil and lemon zest.
Bon Appetit! 🍝