MUNCHIES: How did this particular project come about and what was your relationship like before MENU?Robbie Postma: We actually met at work, five years ago. We immediately hit it off and were always talking about food and about cool art projects that we came across. We thought, wouldn't it be insane if we found some found a way to combine our different expertises and come up with something new? The first shoot was at Robert's place. After that, we knew we were onto something.
VEGETABLES. (Variety of carrots, radish and courgette.)
SEAFOOD. (Octopus ink, lobster, mussels, mackerel skin, octopus suckles, sea urchin and razor clams.)
WINE. (Glass of red wine.)
MEAT. (Charcoal, smoke and an aged prime rib.)
SPICES. (Vanilla, rock salt, star anise, coriander seeds, nutmeg, mace, white pepper, red peppers, cardamom and cinnamon, curry powder.)
STARCH. (Black rice, white rice, yellow peas, borlotti beans, quinoa and wheat.)
SWEETS. (White chocolate, dark chocolate and raspberries.)
COFFEE. (Six differently roasted burns of coffee beans.)