Sunday Paper Edition 009: A Moment in the Sun
03 July 2021
A Moment in the Sun
This month, our Sunday Paper Issue 009 is celebrates time off. Whether you are able to get away to the beach or even a picnic closer to home, here is our curation for some well-deserved time in the sunshine.
What We're Reading
As we’re heading to the beach later this month, we’re reaching for an oldie but a goodie; Patricia Highsmith’s The Talented Mr Ripley. This suspenseful classic truly stands the test of time and has everything you could ever wish for in a summer novel. A stunning Italian setting, a psychologically intoxicating love triangle, complex characters and…murder. We think Graham Greene put it perfectly when he dubbed Highsmith “the poet of apprehension”. Head to your favourite independent bookshop and pick up a copy now! Or maybe you can even find a vintage copy at a used book store?
Cultural Event On Our Radar
After having made stops at the Venice Biennale and Tate Modern, the iconic choreographer William Forsythe’s installation Nowhere and Everywhere at the Same Time No.2, is now having its Asian premiere at Hong Kong’s Freespace in Kowloon. Between the 4th and 9th of July, visitors will be invited to literally step inside the artwork and create their own dance and unexpected movement patters as they navigate their way through a labyrinthine grid of pendulums suspended from the ceiling.
How We’re Cooling Down
Joe Trivelli, Head Chef at London’s beloved River Café and author of The Modern Italian Cook, has generously shared a cooling recipe celebrating peak peach season. We hope that you will find it as refreshing and delicious as we do!
Gelato Alle Pesche - Peach Ice Cream
What’s better than a fresh peach? Peach ice cream.
FOR 6:
350ml whole milk
30g cornflour
120g caster sugar
A tiny pinch of sea salt
700g peaches
½ lemon (optional)
Whisk a ladleful of the milk into the cornflour, being careful not to make any lumps. Then heat the rest of the milk in a pan with 70g of the sugar and the salt. When hot but not boiling, whisk in the cornflour mixture. Cook, stirring continuously, over a medium-low heat for 4-5 minutes until thickened. Do not let it boil. Remove from the heat, allow to cool down and then chill in the fridge, preferably overnight.
In the meantime, segment, stone and cook the peaches with the rest of the sugar in 100ml water. Whizz in a food processor, adding a squeeze of lemon to taste for added tartness if necessary. Stir into the ice cream base.
Churn in an ice cream machine according to the manufacturer’s instructions. Best eaten as soon as it’s scoopable, after about 1-2 hours in the freezer, but this ice cream will keep for a week. Remove from the freezer well ahead of serving to soften once frozen solid.
What We're Drinking
For the perfect summertime cocktail, we asked our friend Jan Woroniecki at Kavka Vodka to share his favourite summer cocktail recipes. Kavka champions artisanal craft and uncompromised quality, something we believe in firmly at Métier. It’s made from old fashioned production techniques which accentuate flavour and the graphic design of the label is an added bonus. This Thursday, we will have a martini making class with Jan at our London flagship. If you are in town, come join us at 59 South Audley and or else we will stream on IG LIVE. Until then, we hope you enjoy these recipes!
Polish Pimms
50ml Kavka vodka
10ml fresh lemon juice
10ml sugar syrup (or to taste)
Fresh fruit
Angostura bitters
Topped up with ginger ale
Cucumber Martini
Light and refreshing martini style
50ml Kavka vodka
about 2 inches of cucumber roughly chopped
5 leaves of mint
Muddled in a mortar
Then add
50ml lemon juice
5ml elderflower cordial
20ml of green Chartreuse
Shake over ice and strain into a martini glass
Garnish with cucumber strips
How We’re Relaxing
To unwind and get into a more mellow mood, we will also be downloading Gelong Thubten’s A Monk’s Guide to Happiness – Meditation in the 21st Century. (You can of course read the physical copy of book but the author’s voice is so soothing that listening to him becomes a real treat.) Summer can be a great time to establish new, positive habits and this is a perfect way to get started. Thubten has been a Tibetan Buddhist monk for more than two decades and has dedicated his life to teaching meditation and mindfulness to people from all walks of life; artists, school children, prison inmates, UN workers and senior executives, to name but a few. We especially like how each chapter is accompanied by specific guided meditation to illustrate the topic covered.
Métier VACANZA Launching This Week
This week we will be launching Métier VACANZA, our limited edition summer capsule. We are incredibly excited to unveil it to you. Here is part of Melissa’s design mood board so you can see what’s coming soon to the Métier shores! Signup here to be the first to hear.
Métier du Jour
The perfect companion for summer days, we have newly introduced our travel backgammon set in Izamal Yellow, named after the yellow Mexican city of Izamal. Need a refresher course on how to play? Click here to learn the rules of backgammon.