Andrew Stellitano shows just how adventurous you can be with food, using all manner of grub as a medium to create really exciting, forward-thinking design. Not only is he responsible for creating the world’s most expensive mince pie, his innovative techniques include laser cutting lasagne contours for a geographical dish, printing sonnets in cuttlefish ink on pasta, and making filigree lace out of dehydrated banana leaves. And, to top it off he’s included some really great food puns like fortune cookies filled with your browsing trends, and Francis Bacon in bacon. Just too good to eat!
Given this, it’s no surprise he’s collaborated with Bompas & Parr and has a top-notch client list. Follow his blog to see more of his experiments.
- Wrap up warm with this week's Best of the Web
- This is Jane: a charming photo series that displays the empowerment of women
- Brooklyn-based illustrator Aaron Fernandez’s fluorescent editorial commissions
- London-based designer Laura Jouan’s well-considered, monochrome portfolio
- Join Jonathan Barnbrook, Maisie Willoughby, Wallace Henning, Anna Lomax and Jess Bonham at Nicer Tuesdays December
- Legs 11: artist Alfie Kungu’s comically long-trousered figures
- Wes Anderson directs H&M Christmas advert starring Adrien Brody
- The New Look: Looking back at Roundel’s 1980s identity design for British Rail’s Railfreight
- Discussing cinema with Laura Marling on her directorial debut, Soothing
- London’s first crisp restaurant, Hipchips, launches with branding by Ragged Edge
- Richard Sandler’s street photography conveys the intricacies of city life
- A "stress opus" from cartoonist Nadine Redlich