Packed inside this “Amish Popcorn Library” are 12 separately packaged varietals of corn grown in Indiana’s Amish country. Each four ounce bag is one serving—enough for a few light snackers or one hungry human. They’re non-GMO, tender and colorful alternatives to the industrialized kernels inside supermarket bags. And, you’re purchasing directly from a family farm when you buy a box—Brian Lehman’s to be exact.
The brains behind Melbourne’s Smith & Daughters and Smith & Deli, Shannon Martinez and Mo Wyse have put out a second cookbook. Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan) is an aptly named guide to all kinds of impressive and unexpected plant-based dishes. From shepherd’s pie to plakopsy, larb, brownies and more, the recipes evoke the warmth and comfort of home, but are concurrently super-inventive. With helpful guides to basics (like stock and sauces) and the Smith & Deli story (about a Fitzroy favorite with queues streaming out the door), it’s a comprehensive book that spans cuisines, cultures and flavors—and might even satisfy avid non-vegans.
The Dalmore’s Port Wood Reserve, first finished in white American oak barrels and then doubly finished in Graham’s Port pipes, boasts an incredible richness with notes of dark purple fruit and roasted nuts. The port pipes lend a unique profile to the single malt scotch and make this one of the most palatable, and complex, alternative-finished spirits on the market; and, it’s one of the most beautiful in low light—the melded silver logo glistens with the amber hue as its backdrop.
Serve breakfast on breakfast with this Martin Parr tray. The beloved photographer’s blend of dry humor and anthropology is apparent here—and while the Melamine piece is entirely functional, it’s a shame to cover up the 1995 photo. The image was included in Parr’s book British Food, and is just one of the many culinary-focused pictures in the brilliant photographer’s vast body of work.
Crafted by macerating and then steeping shiraz grapes in their high-proof Rare Dry Gin for eight weeks, Four Pillars‘ beautifully colored Bloody Shiraz is unlike anything else. Not a sloe gin nor liqueur, it’s a legitimate gin with shiraz elements. The alcohol is 37.8% so it can be used in cocktails or on the rocks (the team suggests garnishing with a slice of orange) but beware: it’s very drinkable.
The ideal gift for a pickle-enthusiast, The Big Dill box from Mouth is full of zesty treats. Pickled cherry tomatoes, whiskey sour pickles and pickled Thai basil jalapeños are among the selection—with freshness and small-batch manufacturing guaranteed.
A highly rated Italian white wine, Villa Russiz’s Pinot Bianco 2015 vintage carries fruity and floral notes that pair well with light foods. It’s easygoing and fresh from start to finish. For those unaware, Pinot Bianco is drawn from a Pinot Blanc grape, derived from Pinot Gris. Perhaps the best attribute to this delectable wine happens to be the fact that 50% of the income generated from sales goes to the Fondazione Villa Russiz, an orphanage housed within the winery and vineyard properties.
Tom Dixon is known for eccentric designs and playful iterations of everyday objects, and his glorious Bump Jug is no exception. With a high-arching handle, tall spout, and curves for days, it’s a charming design. (Not to mention its dreamy, translucent pink and grey hues). This vessel can hold 750ml and does so with style.
Suntory has established itself as a powerhouse in the whisky world—winning awards for products ranging from the entry level Toki to the overwhelmingly magnificent Yamazaki. International travelers may already be familiar with Suntory’s Roku Gin, but this year it has made its way to the US market. Featuring six distinct Japanese botanicals—including the divine Sakura flower, prickly Sanshō pepper and nuanced Yuzu peel—on top of eight traditional gin botanicals, Roku Gin’s bouquet rewards unlike any other in the category. This is a gin some should actually drink neat.
Marion, from Arizona-based Superstition Meadery, is a fuller-bodied honey wine with dark notes of blueberry, blackberry and raspberry. With a rich, juice-like hue, this 13.5% ABV mead’s flavor profile is unexpected, excellent and award-winning. It’s also best to open this sooner rather than later as fruited meads can age but not for too long.
From stylish kitchen essentials start-up Milo comes a three-piece set of their cast iron cookware. Included are two enameled cocottes (measuring 5.5 and 3.3 quarts) and a 10-inch skillet. Whether for a cooking rookie or somebody setting up house, this set is a kitchen essential.
Between its pyramid shape and glossy golden color, this grater from W&P is certainly a bold kitchen accessory. Thankfully, it’s also functional—with an inverse pyramid handle and four shredding options. Made from plated stainless steel, it’s (of course) food safe, but should be washed by hand.
Everything needed to create a mini herb garden comes in this set from Potting Shed Creations. That includes a recycled US steel box, soil, organic seeds and instructions. An ideal gift for green thumbs and cooks, this window box—if tended with care—will result in fresh and aromatic basil, chives and oregano.
Elegant and creamy, this champagne’s allure lies in a subtle and more accessible effervescence. Made by France’s number one selling champagne brand domestically, Nicolas Feuillatte, it’s a balanced blend—equal parts pinot noir and chardonnay—that’s nuanced but bright. Whether drinking it as an aperitif or with food (think seafood, fish, or even citrus desserts), this is a wine to share with loved ones. The dramatic, textured bottle only adds to the occasion, and was apparently inspired by an opera diva (and her ever-present black pearls) who beguiled Feuillatte.
The humor and ingenuity of the duo behind beloved New York City restaurants Contra and Wildair translates onto every single page in their debut cookbook, A Very Serious Cookbook: Contra Wildair. Jeremiah Stone and Fabián von Hauske cook hyper-seasonally, with undeniable skill, wit and a bit of humility. There’s nothing stuffy about their food—or their love of natural wine—and it has rewarded them and will reward readers.
With 100+ years of printed menu graphics, Menu Design in America is more than a design book—it’s a big slice of nostalgia. With plenty of information by design writer Steven Heller and culinary historian John Mariani, the pages offer a plethora of history surrounding the culinary and graphic arts. Whether the creations are classy, kitsch or somewhere between, they each add value to the rich catalogue.