Start getting used to the idea that everything (mainly manufactured) in the near future will be “Printed”. Including your food! Chocolate is the start of the hyped 3D tech leaking into the edible department. Invented last year, University of Exeter’s Dr. Ling Hao, has finally released the “Choc Creator” to sell. I predict these will be raved about in Japan for “Giri-Choco” (義理チョコ) or even more so, “Honmei Choco” (本命チョコ) on Valentine’s Day.

It’s difficult to avoid tourism when diving deep into Florence. The historic sights need to be seen at least once, and if you do not know any locals- those calm side streets are a bit of a time risk to explore. I did my fair share winding up and down residential roads and alleyways full of arches- but all that was experienced was just a mere peak into life in Florence. We had our local recommendations of course, planned for eating.

Trattoria Sostanza [Il Troia] is the place to indulge in chargrilled black, chicken. But we did not end up there as (almost) all things in Italy are closed at the awkward hour of 3 pm.

For dessert after a random lunch of crispy salmon, we dove straight to the center to explore the Duomo, and indulge at Cafe Gilli. I highly recommend!

In a food processor, hand mixer, or the related, blend 250g dates till smooth, with cocoa (to taste) and a pinch of salt.
Dice in 100-150g chestnuts, and candied ginger to preference (Make sure not to blend too well).
Roll the mix into balls, and let them sit in the freezer for 5-10 minutes.
Take them out, and roll in (unsweetened) cocoa powder for a balance to the richness.
Keep cold.

You can also switch up the ingredients, as this is inspired by Japanese flavours. I couldn’t find roasted chestnuts this time, so I ended up using macadamia nuts. They’re best when stored in the freezer.

Antica Macelleria Cecchini is a world renown boucherie due to its owner, Dario. Located in the Chianti District of Tuscany, Italy, one must drive a good distance- as the town is surrounded by vast countryside filled with vineyards. It is such a mission to get to this tiny shop that upon entering, you’re greeted with a freshly poured glass of wine and well-seasoned nibbles.






Dario Cecchini continues to perfect the techniques that go into the cutting and cooking of meat. Upon his thirty five years of career, he has created several complimentary products that bring out heavenly flavours of a meal. And at the pinnacle, his salt is the gold of Italian culinary. My family cannot go to Tuscany without stocking up to brag and hoard it. But, no matter what my batty god auntie says about it being exclusive, you can order the salt for yourself and have it shipped internationally! Just send them an email.

Measure Matcha to amount needed for a strong cup, and bring water to a boil.
Whisk Matcha into the water while on low heat, till it blends and foams.
Then, heat Skim Milk, whisking it on medium heat till a thick layer of foam forms.

Pour Matcha tea to a quarter of the glass.
Then fill with milk and a little foam. Leave room on top.

Scoop foam onto top of the latte, and sprinkle with powder and sweetener if wanted.
Stir milk and matcha gradually together with something slender, avoiding disruption of foam.

I eat vegan food, but I’m not vegan. Raw treats, less sugar, gluten-free, healthy fats- vegan treats are at the top of my baking list. As I’m a fiend when it comes to recipe hunting, I think I’ve just replaced my favorite vegan blog. LookBook CookBook is a place for vegan friendly fashionistas. Each post’s star isn’t the clothes though, it’s the food.

The cakes were covered in the custom colored white chocolate, with the inside red velvet cake, boxes black, and outside coating- violet.

A little more about her balls:
Lê’s handmade approach to design carries over into her epicurean pursuits. Mirroring her omnipresent cherry red lipstick is the red velvet interior of her cake balls, SWEET JEWELS. Hailed by Daily Candy as the “belle of the balls,” Lê’s confectionary treats are created by crumbling red velvet cake into cream cheese frosting which is then dipped in chocolate and rolled in coconut. Currently available by special order.

In addition to Sweet Jewels, Julie also has a jewelry line called Crunchy Jewels. Her jewelry is sold in stores from places such as New York, to Japan and Dubai. They’re creatively remade from vintage necklaces thus making them one-of-a-kind jewelry. Her latest collection has incorporated yarn and string alongside the chains.

Aside from making jewelry and cakes, there’s more to Julie:
“Librarian by day, creative force by night, Brooklyn based Julie Tran Lê is a Renaissance woman of sorts. Armed with her Master’s degree in information & library science, Lê heads the Metropolitan Museum of Art’s Costume Institute Library, where she helps designers and scholars research fashion history. The job informs her own love of vintage, which is directly expressed in Lê’s preference for dressing in the ladylike silhouettes of the 1950s – a decade that has not only shaped her unique sense of style, but influenced her choice of design projects. In forging a new definition of elegance and domestic goddessness, Lê has created a jewelry line and a mini baking empire.”

She has received press from the likes of Nylon, Nylon Japan, W Magazine, the New York Observer, Vice, Women’s Health, Daily Candy, Sportswear International, The Today Show, and VOGUE.COM.