The Macallan Distillery in Craigellachie, Scotland, goes underground. It looks just like more of the rolling landscape of Scotland’s bucolic Speyside region – until you spot the ventilation panels. It’s not a secret Highland bunker, but the Macallan’s new distillery, designed by Rogers Stirk Harbour + Partners (the architectural firm behind London Heathrow Terminal 5). The world‑famous distillery has occupied the same 158‑hectare estate since it was founded in 1824, and it was important that the new building, completed last year, have minimal visual impact on the area, while also allowing for an increase in production. Set into the sloping land, the design mimics the Highlands’ undulating hills with a timber roof covered in grasses and wildflowers. Inside: a circular whisky bar with more than 950 bottles and one perfect view of the surrounding barley fields and oak trees – the ideal spot for savouring the terroir that’s in your glass.
Kosuke Araki transforms table scraps into tableware Tokyo‑based designer Kosuke Araki’s work resembles traditional Japanese lacquerware, but his elegant black cups, plates and bowls are made using carbonized food waste (including vegetable peels, bones and shells he collected), calling on us to question how we consume. Pieces from his Anima collection will show in the Design Transfigured/Waste Reimagined group exhibit, debuting this fall in Washington, D.C., at Georgetown University Art Galleries.
Cookbook meets outdoor‑adventure memoir in Meredith Erickson’s Alpine Cooking ($66, Penguin Random House), which will satisfy your yen for Europe’s rustic mountaintop fare with dishes like schlutzkrapfen (stuffed half‑moon pasta) and Salzburger nockerl (Austrian soufflé).
Tawâw: Progressive Indigenous Cuisine ($35, House of Anansi Press) serves up recipes from award‑winning chef Shane Chartrand, including his famed dish War Paint: a smoked game bird with a red‑pepper‑sauce handprint.
Home cooks wanting an education in Japanese flavours can take a page from The Gaijin Cookbook ($43, Raincoast Books), chef Ivan Orkin’s personal take on the cuisine that made his career.
Restaurants are opting for Insta‑makeovers For establishments vying to be Internet‑famous, a bold interior may trump having a celebrity chef at the helm. “An over‑the‑top space can put a restaurant on the map, making it memorable and recognizable,” says designer Tiffany Pratt, whose photogenic projects include Toronto’s Café Cancan, which features confetti‑like terrazzo floors and rose‑coloured walls. Millennial pink (Sketch, London), street art (Bibo, Hong Kong) and flora galore (The Florist, Liverpool) are markers of the esthetic – instant Insta‑bait.
3‑D‑printed food is on the menu At Restaurant Smink in Wolvega, Netherlands, the dishes aren’t just cooked – they’re shaped with a byFlow Focus 3D Food Printer. Everything from cookie batter to puréed vegetables can be put into the printer’s syringe‑like cartridges, which then output elaborate designs, like sculptural sauces – similar to a robot baker piping fancy patterns. Even more sci‑fi: Soon, 3‑D food printers will be used to make bespoke dishes on the spot. Sushi Singularity, opening in Tokyo next year, plans to serve hyper‑personalized, 3‑D‑printed sushi based on each guest’s biometric data.
Taste the best of Montreal in one spot Opening soon in Centre Eaton de Montréal, Time Out Market Montréal is stacked with local tastemakers. The 40,000‑square‑foot food hall will feature 16 eateries, including a gourmet burger joint by chef Normand Laprise (of Toqué! fame), an outpost of the Plateau’s favourite Portuguese rotisserie chicken joint, Romados, and a new dessert spot from Hof Kelsten’s Jeffrey Finkelstein (the city’s buzziest baker).
A Calgary band brings eco‑merch to the table Reuben and the Dark is expanding its merch beyond the T‑shirt. For their third album, un | love (released October 25), the environmentally conscious folk rockers teamed up with Toronto brand Ruby Sunn to create a limited‑edition roll‑up cutlery set ($57). Made from a sustainable hemp and cotton blend and hand‑dyed with natural indigo, the wrap holds a bamboo straw and cleaner, knife, spoon, fork and chopsticks, making it perfect for your next trip – or tour.