In the continuing debate/trend of modern food evolution and exploration, a finely-crafted magazine like Condiment comes along to shake up all our discussions on food design and inspiration. The second issue of this Australian-based publication recently dropped, and I must admit it looks most excellent. With content ranging from Riley Payne's pencil illustrations to an interview/tour of Christoph Keller and his Eau De Vie distillery to a collaboration with BLESS N°42 Plaedoeyer der Jetztzeit (on every page!), Condiment provides a stylish look into food as consumable art and, of course, a friendly reminder of just how far we've come since the tuna tower craze of '98.
