OYSTERSANDMARTINI
Whatissexyfood?
Currently:InFashion
Paintingaroundfood-interviewwithDaisyIles
Winetopourwhentryingtoimpress Threewaystohaveyouroysters
You’reMexicanSoYouMustLikeSpicyFood
Review-MargoRestaurant
Pre-word
Thislittlepublicationmeanssomuchtome.AsentenceIhavebeensaying for almost 15 years is, “What if I’ve misunderstood my life purpose, and I shouldworkinfoodinstead?”
Thisthoughthasbeenechoinglouderandlouderinmymindoverthelast fewyears.That’swhenOysters&Martiniwasborn—withoutaclearideaof what it is or what it will become. Restaurant reviews; recipes; food drawings; dinner parties, or tableware—it has been all of these things becausetheyreflecteverythingIloveaboutfood Notjustthephysicalactof eating,buteverythingthatsurroundsit.
This publication was born out of a desire for something like this. I want someone to describe how something tastes, how life-changing it was for them,andwhichbottleofwinetheytalkedtheirdatetobedwith.Foodhas always been a magical force for connection, bringing people together in profoundways.
Iamdeeplythankfulforallthecontributors—forsharingthisexcitement andtrustingme,evenwithoutknowingexactlywhatformatthiswouldtake.
The first issue is celebrating food around things that’s spicy. From first datestowhybeingabletotolerateheatgivesyouabadgeofhonour.From sexy oysters to spicy vodka sauce. It’s hot and we like it this way. What a waytocelebratethebirthofthispublication!
Here’stothefirstone.Andtomanymoretocome.
Withloveandaliverfullofpet-nat,
WHATISSEXY FOOD?
words:AnniMara
I texted my boyfriend asking if he would like a fish-fingerrollwithfriedeggforlunch,ashewas letting me know that he is on his way home, to which he replied as if I had just sent him a photograph of my bare chest. “That’s a hot message”,hesaid.
Oh,youmeanthesoft,white,pillow-likerollthat melts into a sweet sponge in your mouth when you bite into it, a oozy yellow egg yolk with a crispy fish finger complimenting the whole bite. Ohyeah,darling.Comehome,I’llmakesureyou walkintoawarm,fishfingersandwichwaitingfor you.
Food is functional, primal—a necessity, not a seduction. Yet, here I was, effortlessly weaving sensuality into something as humble as a fishfingerroll.Foodandsexoccupysimilarspacesin the human psyche: both are essential, messy, indulgent.Botharepleasureswecrave,consume, and sometimes even feel guilty about enjoying. Even when most of us can easily associate eggplants and peaches for something saucy, they are not the most appealing ingredients when we try to talk someone to bed. Perhaps there are foodsthatsoundssexyorlooksexy,butneverat the same time. And then again - what is in food that puts them into those categories at the first place? There is seemingly nothing sexy about somethingthatissoessentialtohumansurvivallikeeating,likebreathingoxygen,likesex.
Andlet’snotforgettheactoffeedinganotherperson— agesturesointimateitoftentranscendsthefooditself. Whetherit’sasharedforkfulofdessertinarestaurant or a piece of fruit offered between smiles, feeding someone can feel like the ultimate connection. It’s a moment of vulnerability and trust, an unspoken exchangethatsays,“Iwantyoutoenjoythisasmuchas Ido.”
Perhaps that’s why food so often plays a role in love stories—it’snotjustaboutsustenancebutaboutshared pleasure,alanguageofitsown.
Butwhataboutthelessobviousplayers?Thefoodsthat don’tneedcandlelightorasultrysoundtracktoseduce, such as the perfect crunch of a baguette crust or the intoxicating aroma of garlic sizzling in olive oil. These are the everyday moments of culinary intimacy that don’t scream sexy but whisper it in their own way. A ripe tomato, bursting with juice. The sharp tang of freshly grated Parmesan. “Oh, darling, I cooked you dinner!”
Food,atitscore,isinherentlysensual.Itrequires all five senses: the sight of glistening fat on a steak, the sound of a spoon cracking through crème caramel, the aroma of fresh basil, the texture of silky custard, and the taste of salt dissolving on your tongue. It engages us in ways that go beyond sustenance and into something deeper,somethingprimal.
So, what makes food sexy? Is it the context, the company, or the act of sharing? Is it the indulgenceofeatingwithyourhands,feelingthe juices run down your chin? Or is it simply the pleasureofsomethingsogooditfeelsalittlebit naughty?
Perhaps it’s all of these things. Food and desire are inseparable because they are, at their heart, aboutconnection—whethertoanotherperson,to the moment, or to ourselves. A fish-finger roll mightnotfittheclassicdefinitionof“sexyfood,” butintherighthands,intherightmoment,it’sas seductiveasanythingelse.
Andwhenmyboyfriendarrivedhomeandwalked through the door that afternoon, his smile told meIwas,indeed,right.OM
Maxine McCrann ©
I N F A S H I O N
InFashionisareoccurringsection,wherewelookintothecurrentfoodtrendthatthepeoplearecurrentlylookingfor.Justlike thingschangeinthefastfashionstores,foodtrendscomeandgoasfastasthenextvideoonyourInstagramreel.
O D K A S A U C E
Thefactis-peoplelike,andalwayswilllike,simplefood Thereistimeandspaceforitwhichwillneverdisappearandwillnever playanyrivalryforfinedining
Youngpeople(orpeopleintheirearly30’s,whostillthinkthattheyareintheirearlytwenties)liketothinkthatsomesortofmagic happens,whentheyaddasimple,butratherunusualingredienttotheircookeryanditwillsomehowappearimmediatelyspecial
YourneighbourhoodcoolrestaurantsarenowservingclassicalMargarita,butwithvodkasauceinstead,charginganextra£3and whenyousayourorderoutloudinthetableyoucanhearaapprovedmumbling.Youarecool.Youarehip.Youareindeedintouch withwhatisinfashion,likewearingyourdad’searly80’scapwithcoolslogansonit,thereissomethingsounashamedaboutvisiting classicalingredientsandaddingthemtoyourmeals
Ascoolasvodkasoundsinyoursauce,itdoeshavesomebenefitstowhyithasbeenaddedthere Andno,youdonottastethevodka init Vodkaisaneutralspirit,soitdoesn’timpartastrongflavourbutratherenhancesandmeltsintotheexistingflavours It’sadded theretohelpreleaseandemphasisethearomaoftomatoesandspicesAnditdoesaddsomecreaminessandwarmth
Canyoumakeabangingsaucewithoutaddingvodka?Absolutely ButisitcooltopourasplashofAbsolutconfidentiallytoyoursauce whencooking?Probably,absolutelytoo
S P I C Y V O D K A S A U C E R E C I P E
2tbspoliveoil(30ml)
1smallonion,finelychopped
3clovesgarlic,minced 1tspredchiliflakes(adjusttotaste)
400gcannedcrushedtomatoes
60mlvodka
120mlheavycream
50ggratedParmesancheese
Saltandpepper,totaste
Freshbasil(optional,forgarnish)
Heattheoliveoilinalargepanovermediumheat Addtheonionandsautéfor3-4minutesuntilsoftened Stirinthegarlicandred chili flakes, cooking for an additional minute until fragrant Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally Pourinthevodkaandcookforanother3-4minutestoletthealcoholevaporate Lowertheheatandstirintheheavy cream,mixingwelluntilthesauceissmoothAddtheParmesancheeseandstiruntilmeltedSeasonwithsaltandpeppertotaste Serveoveryourfavouritepastaandgarnishwithfreshbasil,ifdesired
ARTIST INTERVIEW
Daisy Iles paints fruits. And tableware and meals under the sun, preferably eaten by the sea. Paintings that translate into everyday eating experience, often dismissed by it’s normality.
DAISY C ILES
Daisy C Iles is a Scottish artist who captures the every day moments on paper Or on canvas Whichever she prefers For those who hold facts close to their heart, she achieved a First Class Degree from the Painting and Printmaking Department at the Glasgow School of Art in 2021 and was awarded the Armour Prize for her Graduate Degree Showcase.
Currently living and working from Amsterdam she creates work which is often inspired by moments that happen around the table, full of food and people
Your art has such a strong connection to food and dining what first drew you to explore these themes?
I make work to communicate my experiences, and some of my happiest moments are when I am in my kitchen or sitting at a dining table surrounded by good food and people I care about. I capture moments through colour, form and texture, and it just so happens that most situations involving food are rich in these.
“Here
is my most recent list from my sketchbook: mint, red chilli, lemon, rug, send letter, rain, washing, vertical stripes.”
What role does food play in your everyday life beyond art?
Food is, and always has been, incredibly important to me Most of my memories stem from food and I think I could very easily write a food timeline of my life thus far I can specifically remember what I ate every Saturday morning after my tap dancing class when I was 9, the snacks I enjoyed on Summer holidays when I was little which help me to differentiate between the different places and years, the dinners I made as a student when I first moved to Glasgow, a very indulgent ice cream order on a date at the beginning of my relationship and the time I tried my first Dutch Bitterballen when I moved to Amsterdam.
How do you choose the specific dishes, utensils, or dining experiences that become the focus of your work?
I work from memory and from observation, and I use drawing as a tool to capture specific moments of intimacy, enjoyment and repetition I also sometimes work from lists
Here is my most recent list from my sketchbook; mint, red chilli, lemon, rug, send letter, rain, washing, vertical stripes I’ll choose a drawing or a list and I’ll start painting from them I never really know what’s going to happen but that can be nice It’s particularly nice when I feel like I have captured something special I have an appreciation for interiors and what people choose to surround themselves with If someone has a particularly memorable table cloth or candle stick-holder the likelihood of it ending up in one of my paintings is high.
Many people see food as nourishment or a social experience. How do you interpret food in the context of your art?
Food adds a richness to my art I see it as an endless source of inspiration Some of my most successful ideas have come from simple food observations such as cutting lemon slices and looking at the pattern they make on the chopping board I record initial observations in my sketchbook and then play about with similar ideas
Have any particular meals or dining moments left a lasting impression on your artistic vision?
I come from a large family so family dinners can be loud and chaotic I particularly enjoy trying to capture the energy of these mealtimes Equally, I also enjoy smaller, quieter moments where I can really take everything in.
If you were to describe your art as a dish, what would it be and why?
I would like my art to be a delicious ramen. This past year I have been studying on the Turps Correspondence Course with the Turps Art School and I have had a lot of time to seriously consider why I am making what I am making and what I hope to achieve in my new work I primarily paint, however I am also a printmaker, and I enjoy making collages too I would like to integrate the different parts of my practice and create work that contains all of these elements And so, my goal is to eventually create a delicious ramen with clean flavours that work together in harmony
How do you see parallels between the act of creating art and preparing a meal?
Everyone has their own specific way of working I apply some of the same thinking from my studio to the kitchen I am very organised and tidy, and I like to have a clear plan of action However, sometimes I get swept up in the act of what I am making and I like to just go with it, similar to making a painting and taking a risk I would say this often pays off more than it doesn’t
Do you have a favourite dish or ingredient that inspires you the most?
If you were to look through my sketchbook you would see a lot of fruit and veg. I love creating patterns with shapes I see in them
ARTISTPROFILE
FAVOURITE SNACK
Whichever apple is in season, sliced, with a big dollop of smooth peanut butter for dunking my apple slices into.
FAVOURITE DRINK
An icy cold Gin and Tonic with lots of fresh lime However, the drink of my dreams that I’ll make if I’m feeling fancy or it’s a special occasion is an elevated Gin and Tonic made with Hills and Harbour gin, Franklin & Sons tonic and a thin slice of fresh Mango
FAVOURITE SANDWICH
I moved to Amsterdam this year and I’m lucky enough to have a really good Bagel Shop within walking distance from my flat My go-to order is an everything bagel toasted with cream cheese and fresh sliced tomato Very simple but so good.
FAVOURITE THING TO EAT IN THE STUDIO
I’m not a big eater in the studio as I mostly work with oil based materials which are very messy but you can always find me with a massive mug of peppermint tea (which also doubles as a great hand warmer in Autumn and Winter).
FAVOURITE SPICE
Cinnamon It’s Winter and I love porridge for breakfast when it’s cold I add a sprinkle to my porridge with some cooked apple
YOU CAN ALWAYS FIND IN MY FRIDGE
A Scottish Mature Cheddar I make sure to bring some back to Amsterdam with me whenever I visit Glasgow
THREE WAYS TO HAV
Oysters: salty, briny, and utterly divisive. They’re the Marmiteofthesea youeitherlovethemorrecoilatthe very thought. But never neutral. Those who relish the creamy,saltyrushofanoysterinonemouthful,forthemit makes the perfect combination of indulgence and simplicity.Andwhenyourfriendsorfamilyshareyourlove for these treasures, oysters become an effortlessly chic starterforanydinnerparty.
Decorate your table, crack open some oysters (make sure to get a proper knife for it). Pair these delicate morsels withachilledglassofChablisorsomecelebratoryfizzfor a touch of glamour. Feeling adventurous? Step up your gamewithaclassicmartini.Asplashofdryvermouthand 50ml of vodka (or gin, if vodka is not yet your thing) stirred over ice creates a sophisticated pairing for your oysters. The crisp, clean notes of the cocktail cut through the brininess, offering a balance that’s as elegant as it is satisfying
Oysters invite creativity, making them as much about the ritualasthetaste.Whetherservedplainwithasqueezeof lemon,accompaniedbyasharpmignonette,orpairedwith a well-crafted drink, they’re a simple way to transform a gatheringintosomethingunforgettable Justbeprepared there’s rarely a neutral opinion when oysters are on the menu!
VE YOUR OYSTERS
ZestyCucumberRelish
2tbspfinelydicedcucumber
1tspricevinegar
1tspfreshlimejuice
½tsphoney
Pinchofseasalt
1tspchoppedfreshdill
SpicyCitrusPonzu
2tbspsoysauce
1tbspricevinegar
1tbspfreshorangejuice
1tsplimejuice
½tspgratedginger
½tspchilioil(adjusttotaste)
1tspfinelychoppedgreenonions(optionalgarnish)
TheClassic
3shallots,finelydiced 100mlredwinevinegar
CrackedBlackPepper
For all recipes, mix all ingredients in a small bowl. Letsitfor10minutestoallowflavourstocombine. Spoonasmallamountontoeachoyster.
W I N E S T O P O U R W H E N T R Y I N G T O I M P R E S S
I’ll
setthescene.You’vebeenonafew dateswithanewloveinterest.Theysuggest adinnerattheirplaceforyournextround of courting “I’ll bring the wine,” you enthusiastically blurt out completely unprompted You panic Why did you suggest that? Your wine knowledge is average at best, and you really want to impressthisnewpotentiallifepartner
At this stage, the easiest thing to suggest would be to break the bank on a top Grower Champagne, First Growth Bordeaux, or Grand Cru Burgundy - very impressive However,95%ofthepopulation (myselfincluded)don’thavethebudgetfor such delights, and an even higher percentagedon’tactuallycare Whatwillreallyimpressyouradmireris coming in armed with something tasty, somethingabitdifferent(nottoodifferent), and something with a backstory. Step in you–thestoryteller.
Tuffeau Blanc de Blancs Brut Nature, PlouetFils,Loire,France,2022-£1599
Whatever the question, fizz is usually a great answer However, when choosing your sparkler, it doesn’t need to be an arbitrary question of ‘cheap Prosecco or expensive Champagne?’ I find that the wines that sit in the middle of that spectrumare,alotofthetime,muchmore interesting
TuffeauBlancdeBlancsfromPlouetFilsis a sparkling wine made from 100% Chardonnay grapes in the ‘méthode traditionnelle’or‘thesamewaytheymake Champagne,’asyou’remorelikelytosayto yourbuddingnewloverOtherexamplesof fizzywinesusingthismethodareCremant orCava–butjustmakesuretobuygood quality – the extra few quid for Spain’s mostfamoussparklingexportwillsaveyou fromreachingfortheRennies
Hailing from the Loire Valley, ‘Tuffeau’ refers to the chalky soils of that region, which, coupled with its distinct lack of sugar(brutnature),contributetoabonedry wine with beautiful, steely minerality, brightappleandcitrusyflavours.It’sthe perfect start to a night in – and with a trendycrowncapyoudon’tevenneedto learnhowtopopacork.
Pazo Señorans, Albariño, Rías Baixas, Spain,2023-£2380RRP
When it comes to whites, in 2025, a bogstandard bottle of Pinot Grigio or Sauvignon Blancisn’tgoingtocutit–especiallyifyouare outtoimpress Thereis,however,areasonfor thepopularityofsuchwines Theyareeasyto drink – bright, lively, refreshing – all great buzzwordsforthedrinkabilityofcheapwhite plonk With that in mind, a safe bet when choosingawhiteistogoalongtheselines,but justturnupthevolumealittle Albariño is a grape variety that grows in NorthernSpainandPortugal(whereit’scalled Alvarinho) and thrives in coastal regions like RíasBaixasWiththevineyardssituatedrighton the coast, wines made from Albariño have a beautifulsalinefreshnessthatwillmakeyoucry outforanoysterorsix(whichI’mledtobelieve isanaphrodisiac–gofigure) Thegrapesfor Pazo Señorans Albariño are hand-harvested fromsustainablygrownvinesandfermentedin stainlesssteeltanks–enhancingthosearomatic fresh flavours of nectarine, citrus zest, and white flowers that will have you and your partnerquicklyreachingforasecondglass PazoSeñoransareoneoftheverytopproducers in the region, and widely recognized as a benchmarkforpremiumAlbariño–agrapethat is definitely having its moment right now. A delicious,saltymoment.
Eric Texier, Brézème Rouge, Northern Rhône,2022–£2995RRP
All good wine stories start with a nuclear scientistfallinginlovewithwinemakingonrock climbingtripstotheRhôneValley–right?Well, thatisthestoryofEricTexier,who,withhiswife Laurence,nowfarms12hectaresofvinesacross BrézèmeandtheArdèche Theyfarmeverything organically,onlyusenativeyeasts,anddon’tuse much sulphur – the thing that Instagram has probablybeentellingyougivesyouaheadache after drinking two bottles of supermarket red Thisisnaturalwine,butnotasyouknowit NorthernRhôneiswhereSyrahwasbornand whereSyrahisKing–alsoknownasShirazby theAussies Butthisisn’tlikeredsyoumayhave tried from Down Under – here, the climate is cooler,andthesoilsarerichinlimestone,aiding a slow growing season and giving the wine characteranddepthThisisabigwinefromabig personality – a wine with an abundance of bramblyblackfruitflavoursandblackpeppery spice
EricTexier’sBrézèmeRougeiseverythingyou shouldtrytobeonadatenight It’scomforting, it’sunconfrontational,it’scharmingbutit’snot toopolished Unlikesomeofitsneighboursfrom morefamousareasintheRhône,it’salittlemore roughandtumble–whichisexactlyhowany gooddinnerdateshouldend.
ITALIAN-INSPIRED RESTAURANT, BUILT ON A PASSION FOR SHARING GOOD FOOD AND DRINKS WITH FAMILY AND FRIENDS
WE LOVE THINGS
1 FRANK CERAMICS DEDICATED PLATE
Frank (also known as the person behind the ceramics) is a self-taught artist who makes the experience of eating interesting All of her work is hand-formed, hand-drawn, and hand-sanded The plates are food-safe, but perhaps don’t put it in your dishwasher just yet @frankceramics
2 HAL HAINES BUTTER DISH
Hal is an interdisciplinary artist mostly working in ceramics and painting onto board, up-cycled furniture and textiles His tableware collection includes hand-painted plates, but also this animation-like house butter dish, which makes it itself a centre piece to every kitchen it’s placed at @halhaines studio
3 GATHER HAND-BLOWN MARTINI GLASSES
The only thing better than a food is conversation-starter tableware And you can make sure that Gather Glass gets your guests talking, because Phoebe Stubbs, who is the founder of Gather, makes sure that the glassware of your dreams becomes your reality Based in London, the tableware is inspired by old paintings, as ensuring that your 1920's dreams can come true in 2024!
@gather glass
4. TBCO COTTON PLACEMATS
There are countless reasons why no table setting should be without a placemat, and TBCO's cotton placemats bring both practicality and elegance to the table Unlike the standard hard-cover placemats designed solely to protect your surface and define a space for your guests, those soft cotton placemats makes the table pop Effortlessly blending functionality with style, ensuring your table is beautifully dressed Just like you
@wearetbco
“YOU’RE M SO YOU LIKE SPICY
WHATISITABOUTSPICETHATMAKESTOLERAT ASSUMPTIONTHAT,DEPENDINGONWHEREYOU
LOTOFCHILIIN
By Regina Arna
I left Mexico City in the year 2016 on my 19th birthday to move just around the corner- to Perth, Scotland While packing a suitcase originally planned for only a year (plot twist, I stayed 8) my mom made sure to carefully wrap inside my socks, a precious bottle of Valentina and Bufalo Hot Sauce They shared space between precious, melancholic family tokens like family photographs or my grandma’s knitted vests; and survived a risky 12 hour flight to London, an hour flight to Edinburgh, plus an extra 45 minute drive to Perth
Why would my family and I cared so much to travel 8,321km with a condiment?
I like to say to people that Mexican food was NOT originally spicy, and that we always cooked plain food before we added up our extensive choice of salsas, and it was THAT, what foreigners would be scared of. I was lucky enough to never say that in front of another Mexican for almost a decade, because gals, was I wrong In pre Hispanic times, around 64 types of chillies were used for flavour and ancient medicinal purposes, some so highly valued,
that it was considered a gift from the gods and only the elders of the tribe were allowed to prepare and consume After the Spanish conquest, and currently, around 200 creole varieties have been used locally and internationally, whether raw as a garnish, cooked, roasted, fried, in sauces, moles, consommés, stuffed like a Chile en Nogada, and even in desserts and jams
The modern chokehold that spice has on the country is unmistakable. Every single household will have a bought or homemade salsa; Salsa Macha,
MEXICAN MUST Y FOOD”
NGITABADGEOFHONOR,ALONGWITHTHE U'REFROM,YOUMUSTBEABLETOHANDLEA YOURFOOD?
au Martínez
Salsa de Chipotle, Salsa Roja, Verde o de Aguacate, some families, even their own blend.
Mexican parties or weddings don’t have the traditional dessert table anymore, instead, Brides or Grooms have a big selection of sweets that can be “bedazzle” with chilli powder or Chamoy paste. Cinemas don’t serve sweet or salty popcorn anymore. instead, you can add a flavoured powder of your favourite spicy crisps. It’s not a thought of my own knowing that the effect chillies have on Mexicans are Physical and Psychological.
The Physical reason, being a scientific one too, it’s the sensation of spiciness (Capsaicin), which stimulates the release of endorphins related to the feeling of pleasure, which is why eating chilies helps increase serotonin levels.
So after increasingly eating spicy food, we get addicted to the small intakes of pain, resulting to the appearance of standard food, what we call, “sin chiste” aka, plain or boring.
And while slowly gaining what you consider as an “impressive” tolerance, the risks could get closer
and closer, one salsa at a time. Risks you ask? Yes, like haemorrhoids, heartburn, all kinds of intestinal problems, including the rare proved case of stomach cancer.
My own brother woke up one night thinking he was having a heart attack, but after collecting a hefty pile of medical bills, turns out he just had a severe case of heartburn. When the doctor forbade him spicy food, I could swear the reaction was as if he was just told he had a few months to live.
THERE I WAS, AN OVERCONFIDENT, PRESUMPTUOUS WEE
GAL, QUICKLY FACED WITH THE REALITY OF MY LACK OF KOREAN FOOD KNOWLEDGE, SHORT-TEMPERED STOMACH AND SUDDEN LOSS OF IDENTITY. AT THE END OF THE NIGHT, I WALKED BACK HOME IN SILENCE WITH A GIFTED 500G BOX OF GOCHUJANG PASTE TO TRAIN MY RESISTANCE
The women in the family each had a task to make sure he wasn’t eating spicy food behind our backs. Since he drove me to school every morning, we had to end the habit of stopping at the 7/11 for our usual Gatorade and spicy crisps for breakfast…that’sright,breakfast,5daysaweek.
My mom would check his fingers for that recognisable red food dye you would getfromhisfavouritecrisps.TakisFlamingHot,RunnersorChipsFuego.
And my older sister who shared friends and concur parties with him, would keepaneyethattherewasnosalsasonhisafter-partytacos.Hisrecoverywasa fast one, of course, yet another case of why women live longer. But today, he’s theproudownerofthreeshelvesfilledby16hotsaucesand9typesofchillioils orpowders.
Let’s take a little step back and go over the psychological reason, where one is supposedly knighted by the community with an apparent “bravery” of showing offyourspiceintake.
What is it about proving you can take spice? Why do we want that label as if it’s going be immortalised under our yearbook picture, quoting “The Best Spice Tolerance”. Is it all just to show your friends, partner, mom or local taquero that you’re “macho” enough to take his salsas and earn a certain type of validation?
Don’t get me wrong, there’s an incredible and addictive sense ofnarcissismwhenyou’relivingabroadforthefirsttime,and there’s an unspoken respect Mexicans and other Latinos get forthereputationofourspicyeatinghabits.
But in cases like mine, where I used to partake on the infrequent drips of Valentina or pickled jalapeños, I suddenly feltpowerlessinaforeignplace.
I can still recall that first dinner I hosted with the Korean girls from an art course I did back in Glasgow; they prepared dishes like Tteokbokki or Bulgogi beef drenched in Gochujang sauce. There I was, an overconfident, presumptuous wee gal, quickly faced with the reality of my lack of Korean food knowledge, short-tempered stomach and sudden loss of identity. At the end of the night, I walked back home in silence and with a gifted 500g box of Gochujang pastetotrainmyresistance.
With time, practice and some constant failure, I cultivated a bigger love for spice, which has made me acknowledge the difference between indulging and appreciating what Mexican Cuisinehastooffer.
Chile Ancho, Guajillo, de Morita, Pasilla or de Árbol. I was lucky enough to have shops like Lupe Pintos in Glasgow or Mexican Mama online, where I could still work along this time-honouredingredientshalfaworldaway.
I’ll similarly be honest and say I still haven’t master these particular ingredients, from forgetting their name, to their uses; itget’s one’sheadaround whyitwastheelders thathad controloverthiselementsallthewaytoprimevaltimes.It’sa lifetime’sworthofknowledgeandmastering.
Other known and popular spices that were brought by trade, were unreachable or limited to certain socio-economic classes. In Mexico, compared to other food chain components, the chilli has been mostly an inexpensive product; whether you harvest them, or buy them in el mercado, this ingredient has been passed for over generations for more than 5,000 years. It has seen the highs and lows of an entire civilisation, and it has stuck around, which in my opinion, means el Chile has never, and will never be a judgemental ingredient, it can elevate or humble anyone, doesn’tmatterwhoyouareorwhereyoucomefrom.
Travelling around South East Asia, I started the journey knowing that Ihadtoberespectful not only toforeign food in general, but to foreign spice. The same way as I would expect peopletravellingtomyhomecountryforthefirsttime.Places like Thailand or Malaysia have thought me the joy and integrity that spice has in a community or even a whole country.
Wether you do it to show it off as if it was a boy-scout badge, or for pure personal pleasure, it makes me question how could a small fruit (yes, fruit!) can keep such a narrative, about its people, the nature and its climate, the history and thedeepcareitgoesbeyondit.OM
Performingtheactofeatingonadatecanbeequallysexyandvulnerable.Butmostlysexy, right?
LADYLIKE
WordsbyLW
WehaddecidedtomeetatCamdenmarket,Isawherbeforeshesawme,lookingimpossiblyprettystanding onthebridgebythelock.Wewentonawalkalongthecanalbeforedeciding11.45amwassurelylunchtime somewhere, and headed back to start the challenging task of choosing from one of the many vendors. Indonesiancurry?Hotdogwithanarrayofboujitoppings?Orperhapssomeweinerschnitzelorcalamari...?
Thissituationusedtobemyworstnightmare.Iusedtobethegirlwhowashorrifiedbythethoughtofeating onadate;yearsofbeingplaguedbyeatingdisordersmadetheconsumptionoffoodfeellikeashamefulactof weakness,tobecarriedoutinprivateifatall.Somanypeoplehavethisafflictiontovaryingdegrees;taking shymouthfulsbehindhands,orderingthesaladwhenreallytheywantedthefishandchips.Yearsofsocietal pressureshaveingrainedinusthatweshouldbedemure,delicate,small.Thisisahugeshame,astheactof eatingwithsomeoneshouldbeenjoyable!Pleasurable.Infact,itcanbesexyashell.
ThereisasceneisSexandtheCity,whereCarrieisonadatewithJackBerger(theguythatdumpedherona post-it).TheyaresatinarestauranteatingcheeseburgersandCarrietakesahugebite,hermouthalmosttoo full to chew properly, and put simply, looks really fucking cool. Fun, uninhibited, carefree - I remember thinking,‘that’sthegirlIwanttobeonadate’.Tonotbeafraidofgettingfoodaroundmymouthorlickoff thesaucedrippingdownmyarms.Togeticecreamontheendofmynoseandeatwithmyhands(where appropriate I mean, I’m not an animal). Food gives us the energy to have fun! To romp with friends and lovers,andactuallyengagewiththeworld.Learningthislessonhasservedmewellinsomanywaysbeyond food.Backtotheaforementioneddatethough...intheend,weoptedonaparathawrapthatencasedsome very saucy and very messy curry. I grabbed extra napkins because the odds of one of us getting it down ourselveswashigh.
Naturally,itwasme-thepaperwrappinggaveupandmeandmyjeansendedupcoveredinbrightorange sauce.SheimmediatelycroucheddownandwipedthesauceoffmykneeasIattemptedtogetitoffmyhands. Thiswasdatefivebytheway,onourfirstdate,wehadgonefordumplingsandIputoneinmymouthnot knowingitwasfilledwithsoup...I’msureyoucanpicturetherepercussionsastheliquidsquirtedeverywhere. Since it was a Monday lunch time, the only sensible thing to do next was to head to a bar for margaritas (seriously,Mondaymargaritasneedtobeathing).Bynow,IcanonlyassumeIhaveestablishedmyselfasthe epitomeofclassanddecorum.Iamsomuchhappierasthisgirlthough,apersonthatdoesn’ttakethemselves tooseriouslyandactuallyenjoyslifeinallitsmessy,saucy,glory.Besides,shekissedmegoodbye,soIcan’t havedonethatbadly.
“the liquidsquirted everywhere”
REVIEW
by:AnniMara
68 MILLER STREET, GLASGOW, UNITED KINGDOM G1 1DT
RESTARAUNT SPOTLIGHT
Margo was fully booked before it even opened and that says a lot Even after the initial buzz and the first bookings, word of mouth kept it consistently packed, with reservations filling up wellinadvance
From the same owners as the much-loved Ox and Finch in Glasgow, Margo is their latest venture in the city's restaurant scene Thankfully, it’s located in the city centre, which is exactly where a restaurant like this belongs Let’s be honest Glasgow’s downtown has long needed a slice of the West End’s charm, and Margo delivers that effortlessly. Despite its impressive size covering around 180 seats (correct me if I’m wrong) Margo feels intimate. The open kitchen, one of my personal favourites, adds to the experience. There’s something captivating about watching chefs work seamlessly, sending out dishes one plate atthetime
When I sent photos of our meal to my family group, the immediate reaction was, “So much food! Did you actually finish it all?” And let me tellyou yes,wedid.Orrather,Idid.
We kicked things off with focaccia and confit garlic butter, reminding ourselves to “save room for the next dishes” Good thing we did, because the beetroot and goat’s curd tortelloni demanded a sponge to soak up the sauce And let’s not forget the skate wing with trout roe and green peppercorns letthefocacciadoitssponge-likejobagain!
Margo is class It’s not trying (and I stress the word trying) to be overly innovative, groundbreaking, or flashy Instead, it’s a great restaurant serving great food, making you feel like you’re part of an extravagant dinner party It’s there, it’s safe - in the best way possible- every dish is consistently excellent , eating a brilliant plate of food and having abesttime.
It’s a restaurant for all occasions whether it’s a special night out, a graduation, a birthday, or an anniversary.It’sdependableinthebestpossibleway, ensuring you’re well looked after while enjoying exceptionalfoodandawonderfulatmosphere.
Thank you, Margo, for planting your roots in the city centre. Here’s hoping you inspire future restaurants tofollow Butdon’tworry youwerethefirst TheOG
photos:MargoRestaurantInstagram
Contributors
ARTISTINTERVIEW-PAGE12-17-DAISYC.ILES
DaisyIlesisaScottishpainterandprintmaker.CurrentlylivingandworkingfromAmsterdamshecreateswork whichisofteninspiredbymomentsthathappenaroundthetable,fulloffoodandpeople.
@daisyiles
WINESTODRINKWHENTRYINGTOIMPRESS-PAGE20-21-GAVINSUTTIE
GavinSuttieisawineprofessional,currentlyworkingfortheScottishwineimporterAllianceWine.AsanexsommelierandrestaurantmanagerinbothScotlandandMelbourne,hisknowledgeofwineandfoodallowshimto shareinsightsthatbridgethegapbetweenvineyardandtable,makingwineaccessibleandengagingforall.
@gavinsuttie
YOU’REMEXICANSOYOUMUSTLIKESPICYFOOD-PAGE24-26-REGINAARNAU MARTINEZ
ReginaArnauMartinezisaMexicanartist.SheisagraduateoftheGlasgowSchoolofArt'sFineArtPhotography andhaslivedinGlasgowforoveradecade.Herpracticeincludesphotography,writing.Deeplypassionateabout food,sheiscurrentlytravelingtheworld,exploringculturesandstoriesthroughtheirculinarytraditions.
@the_gealach
LADYLIKE-PAGE28-LW
LWisaEnglishartist,basedinScotlandwhofindsinspirationinlife’ssmaller,quietermoments.Workingprimarily withacrylicgouacheandimpossiblytinypaintbrushes,LW’spaintingsarerichinintricatedetailandhidden wonders.
Ifyouwishtobefeaturedorcollaborateinthefutureissues,pleasesendanemailto oystersandmartini@gmail.com @oystersandmartini