The Coconut Team consists of Malcolm and Steve, who live in Shenzhen, China. They wanted to create an opportunity for creative designers to use their creativity to change the world.
Sous Mon Arbre Pendant Lamps
April 28, 2013 By Leave a Comment
Ligne Roset and Florian Brillet have collaborated to create Sous Mon Arbre pendant lamp. A pendant lamp that easily moves from inside the house to the garden, and can be hung on tree branches within reach of a power point.
The pendant lamp sells for between €77 and €240 in France.
Converted Stables By Atelier DATA
April 18, 2013 By Leave a Comment
Atelier DATA converted a row of stables in rural Portugal into a summer retreat for a small family. The result is an open airy building, that stands up against the heat of a Portuguese summer.
Apero Bar & Restaurant
April 8, 2013 By Leave a Comment
In stark contrast to the hotel it is in, the Apero Bar & Restaurant was decorated with industrial finishes like cast aluminium wall lamps and reclaimed timber tables. The Ampersand Hotel on the other hand is a decadent, luxurious hotel on Harrington Road in the heart of London. Dexter Moren and Associates, the firm that redesigned the Apero Bar & Restaurant, created flexible zones throughout the space where people could have communal breakfasts or private dining.
Chocolate Salon Zurich
March 11, 2013 By Leave a Comment
From the 22nd to the 24th of March this year, chocolate lovers and workers alike will descend on Zurich to attend Le Salon du Chocolat. Everyday there will be chocolate themed entertainment for everyone, from the fashion concious to children, to chefs and aspiring patisseries.
Homemade Oreos And Milk
February 7, 2013 By Leave a Comment
Every child (and adult) knows the comfort that can be found in a glass of cold milk and a plate of Oreos, but can you imagine the amount of comfort if the Oreos were home-made. These Oreos are home-made by Maria at Flour Child who got them from Smitten Kitchen and they look amazing.
* The full recipe is available at both Smitten Kitchen and Flour Child along with the recipe for the filling
Strawberry Mascarpone Cake
February 4, 2013 By Leave a Comment
This strawberry mascarpone cake combines fresh, in season fruit with tart, creamy mascarpone cream on a sweet, sponge sandwich. It might look complicated, but with instructions from Leela on She Simmers, the cake is a breeze to make.
* Simply choose fruit that is in season at your local market to personalise this beautiful dessert, instructions available on She Simmers
Delicious Brown Butter Caramels
January 9, 2013 By Leave a Comment
After researching recipes all morning, Angie from Eclectic Recipes made some brown butter caramels that look out of this world. Besides making your house smell like Willy Wonka’s Chocolate Factory, they make a great house warming present.
* The full recipe is available on Eclectic Recipes and can be personalised with the addition of nuts, candied peel or chocolate chips
Dirty Candy Vegetarian Restaurant
January 2, 2013 By Leave a Comment
Dirty Candy Restaurant is located on 430 e, 9th Street, New York City and is a purely vegetarian restaurant. Dirty Candy is not your typical vegetarian restaurant where everything is steamed and poached, some of the dishes are seriously decadent with enough butter to stop a heart at 50 paces.
* Amanda Cohen, the chef does not care about your health or your politics, she does care about cooking vegetables and cooking them well and that’s what makes Dirty Candy special
Chocoflan Mexican Dessert
December 29, 2012 By Leave a Comment
Paula Kittelson from Blogging Foods has devised a beautifully constructed cross between a chocolate cake and a flan or crème caramel called the Chocoflan. Her recipe was featured on the Betty Crocker Recipes page.
The dessert is Mexican because it is called Dia Y Noche and represents day and night.
* The Chocoflan recipe can be found on Betty Crocker‘s recipes
