PURE VOL .1
SEASALTED LEMON SORBET HONG YI PLAYS WITH FOOD FOR 30 DAYS
MALTA ISLAND THE MALTESE ISLANDS ARE LIKE NOWHERE ELSE.
CONTENTS Note from the Editor 3
Pure 02
For Foods
For Travel
For Art
Seasalted Lemon Sorbet 7
Melta 15
Red Hong Yi 19
Seasonal Pumpkin Pie 9
The Maltese Islands are like nowhere else
Plays with food for 30 Days
Mashed Sweet Potato 13
Pure 03 Novenber 2013
EDITOR ROSA PARK
Portrait of Our Editor
Pure 03 Novenber 2013
n WE ARE A QUARTERLY FOOD AND TRAVEL MAGAZINE BASED IN SAN FRANCISCO • Editor by Rosa Park Photography by Jonathan Gregson
Have you come across PURE magazine yet? It is a beautifully designed quarterly publication from San Francisco, U.S. PURE celebrates all things about small gatherings and on simple ways to spend time together—whether it is over food, travelling or other meaningful activities. It is hard not to be inspired by the great photography and is a lovely reminder to enjoy the simplicity of being with family and friends. PURE is a magazine rooted in our passions—for food, for travel. And for books too, with all the wonderful things we can share. Each quarterly volume of PURE contains detailed ecpositions of edible topics, treavel destinations, as well as profiles on products, people and places—chosen because we are relevant, interesting, or have simple caught your attention,
Pure 04 Novenber 2013
SEASALTED LEMON SORBET
• Receipe by James Stapleton Phtography by James Stapleton & Oscar West
Pure 05 Novenber 2013
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Like the blue horizon of the sea, the opportunities that life gives you seem unending. It is our choice whether to take a sour, sweet or salty path… or to take an adventurous mixture of all of them. I made the recipe of this sweetsoursalty Lemonicecream for my beautiful life. →→→
Pure 06 Novenber 2013
←←←
Ingredients: •
3 cups sugar
•
Zest of 2 lemons (can be in big strips)
•
1 1/4 cups fresh lemon juice
•
3/4 cup of extra virgin olive oil
•
1/2 - 1 tsp. sea salt Preparation:
1. In a medium saucepan or pot, bring 3 cups of water, the sugar, and the lemon zest to a boil. Reduce the heat to maintain a steady simmer
3. Freeze the mixture in an ice cream maker according to the manufacturer's instructions or use the How to Make Ice Cream Without an Ice Cream Maker method.
and cook for about 10 minutes. Take the pan off the heat and let the
4. To create a slice-able loaf, line a loaf pan with a layer or two of plastic
lemon sugar syrup cool to room temperature (you can speed this up
wrap. Transfer the sorbet to the loaf pan, cover with plastic wrap, and
by transferring the syrup to a metal bowl).
freeze until relatively solid. If you don't care about slicing, simple
2. Remove the lemon zest from the sugar syrup. Combine the sugar syrup with the lemon juice, olive oil, and salt. Stir to combine and dissolve the salt. Chill the mixture until cool.
Pure 07 Novenber 2013
transfer the mixture to a freezer-safe bowl or other container, cover, and freeze until relatively solid. Because of the sugar and olive oil, this sorbet remains somewhat flexible and never freezes to a rockhard consistency.
This creamy lemon sorbet gets its wonderful texture from a bit of olive oil in the mix. For an elegant presentation, freeze it in a loaf pan and cut it into slices. I like this sorbet with a bit of a salty edge, but that's not for everyone. Start with the 1/2 tsp. option and increase from there to test your own salty dessert boundary.
Pure 08 Novenber 2013
MALTA • By James Stapleton Phtography by James Stapleton & Oscar West
Pure 09 Novenber 2013
The Malta Islands
THE MALTESE ISLANDS ARE SITUATED IN THE CENTRAL MEDITERRANEAN, SOUTH OF SICILY AND EAST OF THE TUNISIAN COAST. MALTA IS THE LARGEST INHABITED ISLAND OF THIS TINY ARCHIPELAGO. A PLACE OF GENTLY ROLLING LIMESTONE PLANES AND STEEP SEA CLIFFS, IT HAS AN ANCIENT HISTORY THAT STRETCHES BACK TO 5200BC. →→→
Pure 10 Novenber 2013
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The Maltese Islands are like nowhere else. Here you’ll find great prehistoric temples, fossil-studded cliffs, glittering hidden coves, thrilling diving opportunities and a history of remarkable intensity.
Churchs in Malta
Pure 11 Novenber 2013
←←← You're never far from the Mediterranean here; in Gozo you can see the sea from almost everywhere you go. The islands' beaches are small and perfectly formed; there are also some breathtakingly beautiful coves to swim in. This is also one of the world's finest places to go diving, with a wealth of sites ranging from sunken WWII bombers to dramatic undersea caves. To cap it all, much of what you'll eat will come from the sea's bounty. People here are warm and welcoming, but also have a certain gentle reserve. It's the kind of place where if you ask for directions you'll get a cheerful reply, and maybe even be guided part of your way for good measure. The country is staunchly Roman Catholic, with mighty churches towering over diminutive villages. But there's also the beguiling mix of cultures that's stewed over generations. The Malti language sounds Arabic, but is speckled with Italian, French and English words, and local food packs in Sicilian and Middle Eastern flavours, while making use of local ingredients like rabbit and honey. Even the local fishing boats resonate with history, their prows painted with eyes as their Phoenician predecessors' were several millennia ago. Malta and Gozo are home to some of the world’s most impressive prehistoric sites, including gigantic temples set atop sea cliffs, and the Hal Saflieni Hypogeum, the 5000-year-old underground necropolis carved perfectly from the living rock. A visit to any of them will stay with you long after you've left the island. It's also remarkable to visit somewhere where the history of savage warfare – all due to Malta's geographical significance – is so enduringly evident. The islands have an embattled feel, even in today's peaceful times, with their walled cities, great fortresses, fortifications running over remote hills, and myriad underground tunnels that became homes away from home during WWII bombardment. Though building upon an already overcrowded landscape is a favoured activity of the Maltese, many parts of the island still manage to retain a sense of timelessness. This back-in-time atmosphere is even more pronounced on Gozo, where horses and carts are sometimes seen on country lanes, and quiet villages combine Italianate architecture with incongruous English red post boxes and blue police lamps. Lately, however, Malta's beautiful 17th-century capital, Valletta, has received some substantial 21st-century sparkle. The city has a new Renzo Piano–designed gateway, parliament building and open-air auditorium built on the elegiac ruins of the city’s opera house.
Pure 12 Novenber 2013
RED HONG YI
Pure 13 Novenber 2013
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Artist who Plays with her Food for 30 Days • Article by Christopher Jobson Photography by Louis Pang
For almost every day last month Malaysian artist/architect Hong Yi (who often goes by the nickname Red) created a fun illustration made with common (and occasionally not so common) food. Her parameters were simple: the image had to be comprised entirely of food and the only backdrop could be a white plate. With that in mind Yi set out to create landscapes, animals, homages to pop culture, and even a multi-frame telling of the three little pigs. The project, which still appears to be ongoing, has been documented heavily around the web. →→→
Pure 14 Novenber 2013
ÂRed’s paint, but not with a paintbrush
Pure 15 Novenber 2013
“Known as the artist who ‘loves to paint, but not with a paintbrush’, her works have been featured by media around the world”
←←← Hong Yi, who goes by the nickname ‘Red’, is
BBDO, Mercedes Benz, Esquire and Astro,
a Malaysian artist-architect. She was given the
was invited as a presenter at the 6th and 7th
nickname because her name, Hong, sounds like
EG Conference in Monterey, California, at
the word ‘red’ in Mandarin. Red’s grandparents
TEDxkl 2013 in Kuala Lumpur, at the APEC
and father left Shanghai, China in the ’60s
Young Entrepreneur’s Summit 2013 in Beijing,
during the start of the Cultural Revolution and
and lectured in design universities Domus
moved to Malaysia where she was born and
Academy and NABA in Milan. She was named
raised. Growing up, she heard stories about how
Esquire Magazine’s ’12 Brilliant Malaysians’
life in China, but never imagined that one day
of 2013 and given Perspective Global Hong
she would find herself going to China to work.
Kong’s 2013 ’40 Under 40 Designers’ award.
After graduating from university in Australia,
Red currently runs her own design studio and
she took up an offer to work for Australian
lives and works between Shanghai and Malaysia.
architecture firm HASSELL in their Shanghai
She wants to continue to use mundane, ordinary
office, and was completely taken with the city.
and often overlooked objects to make beautiful
The city’s contradicting charms and chaos
art and through her art and the internet, connect
inspired her to start creating art using local
people throughout the world.
everyday materials as her medium. Known as the artist who ‘loves to paint, but not with a paintbrush’, her works have been featured by media around the world including Huffington Post, Wall Street Journal, ABC, CNN, NBC and the Daily Mail. Her works have been viewed by millions on both Youtube and Youku. She has worked with clients such as Hewlett Packard, Unilever, Nespresso, AT&T,
Pure 16 Novenber 2013