Wk 30/2014

Noodle salad

A summer noodle salad is the vegetarian dish of the week.  Plenty of summer vege are used like courgettes, stringbeans and carrots which are all sliced into thin slivers.  Cooked together with onions, garlic, fresh broad peas and shiitake mushrooms, a general splash of home-made chicken stock and soy sauce, all the ingredients quickly gives the volume and a colourful palette.  Ramen noodles are cooked at side till al dente and linseed oil mixed in.  When ready to serve, just combine equal amount of vege and noodles together.  Have a quick toss and enjoy it at room temperature (no reheating needed)!  And if desire, drizzle in some hot chilli oil for some kick.  p.s. If you need to undo the cooked bundle noodles, simply ease it off with a quick soak in boiling water.

new

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In 2018, we launched our new identity and website as studio pw/.  Come visit!

Retrospective

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A group of faithful friends and families got together for a retrospective exhibition of late artist, David Paans. We plated up a simple grazing buffet to accompany the artist’s colourful work, a trio band and a very positive vibe. More pictures via our FB. 19.11.2017

Nike

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A seasonal food still life project we’ve been working on for years. Its a continuing cycle that showcase our reinterpretation of the Old Masters. This autumn version also includes the wining pose of Nike the canary bird, couple of cross spiders, an aging bottle of Tia Maria and a stack of forgotten good reads. Much fun in co-operation with Hester Blankestijn.  Also check out our other still life attempts via Hester’s website. 01.11.2017

The flaneurs

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A custom dinner for host OMI Rotterdam who threw a network invitation for Flaneur Magazine from Berlin, in tune to the festive ZigZagCity in June. This event is brought together by OMI Rotterdam, Het Nieuwe Instituut and Goethe-Institut Niederlande.  Take a look at our Facebook page for more impressions.  09.05.2017

Kaapse Kitchen

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Its been a year since we have immersed ourselves as part of Kaapse Brouwers cooking out regularly at The Kaapse Kitchen in Fenix Food Factory.  We thank our growing team for their consistent hard work and laughter and engagment sailing along this steep learning curve.  If you are curious about what we are serving, come by this year during week 27 (04-09 July), week 39 (26 Sept – 01 Oct), week 43 (24-29 Oct) and/or week 47 (21-26 Nov) and have a taste.  We do our best to source our ingredients locally, presenting our seasonal flair and bringing in nutricious platters as organic as possible.  Here are more impressions of our last few involvement.  22.06.2017

FFF.KK

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From 10th-15th of May, we’ve been invited to cook at The Kaapse Kitchen in Fenix Food Factory in Katendrecht.  For almost one whole week, you can come and enjoy our Spring’s menu which includes asparagus, rhubarb, broad beans, lamb and all the seasonal goodness.  Don’t miss it, come support us!  30.04.2016

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A painting, a photograph.  The only entity that can capture a timed moment that carries much significance of its subjects.  The Old Masters did it with flair and exclusivity.  We remake, reinterpret and intervene and it continues.  Bringing what defines a season onto a print, onto a flat exposure.  Work in progress, thoughts brewing and more to slowly come. In collaboration with Hester Blankestijn. 15.09.2015