Ten tips for painting food by Anna Koska
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Ten tips for painting food by Anna Koska

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GO AND FIND THE REAL THING – There are limits to this of course. In the case of some obscure fish, I’m not often in a position to don a wetsuit and jump in the deep if it lives at the bottom of the inky blue, but there’s always a fish market. HANDLE THE THING – If it’s got bones, feel where they lie. If it’s got skin, get familiar with the feel and texture: hairy, bald, feathery, scaly, bit gooey, slippery, a bit want-to-put-it-down-and-run. Move it around. Check out the way the shadows play on the dips and curves. TAKE IT HOME TO MEET THE FAMILY – If I…

Linda Plant at home (shot by Rich Hendry)
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Ten tips on interior design from Linda Plant

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KEEP IT SIMPLE, MAKE IT INTERESTING – Don’t clutter. Mix traditional and modern; for example, a modern piece of art looks great in a classical setting. Don’t be afraid of bold colour and bold texture. SIZE MATTERS – Say goodbye to lots of little bits of furniture and hello to a couple of larger scale choice pieces. ACCESSORISE – The one accessory I couldn’t live without is white flowers – they bring life to a space. If in doubt, add white orchids – it never fails. I also love using groups of objects of different sizes as it creates interest. WALLS AND CEILINGS – Art is a must for creating…

Egg Variation [Photo:Chris Hoover/ Modernist Cuisine, LLC]
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Ten facts about Modernist Cuisine at Home:

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Modernist Cuisine at Home is written by Nathan Myhrvold and Maxime Bilet, along with over 20 other contributors including chefs, machinists, photographers and editors. There are a total of 210,000 words making up Modernist Cuisine at Home. The cover is of a de-constructed grilled cheese sandwich. Its recipe doesn’t actually exist in the book though the different components are covered in the section on grilled cheese sandwiches. The weighty (9.9lbs) book’s foreword is by Martha Stewart… and Thomas Keller. At the beginning of the book, there is a two-page user guide. It teaches you, amongst other things like scaling recipes, how to use the book. There are two parts. Part…