Get your Backpack on the road!


 Fill this backpack with all your stuff and take it with you on a day-trip full of adventure!
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Architects + designers + a restaurant = Great mix

Norm Architects of Denmark used industrial pendant lights, woollen blankets and reclaimed wood to create rustic Scandinavian dining rooms at Höst, a new restaurant in Copenhagen.

Norm Architects
Norm Architects


Norm Architects collaborated with Danish designers Menu to create the spaces for restaurant brand Cofoco, which has nine other restaurants in the city, each with a unique design and menu.






Photo’s from

Makes life easy

The ‘Tear off a Scoop’ is a clever Packaging Design for a detergent that integrates a scoop spoon. Simply tear along the dotted line to fashion a spoon, which scoops out sufficient suds for a regular wash.

Designers: Yang Guo, Qiaoge Yang & Wenju Wu


Found on yank designtear_off_scoop3


Beautiful design

You could say a lamp is just a lamp. But when I saw these beautiful designs I’m not so sure anymore. These designs show that a lamp could be much more.


Beautiful design. Italian designer Tommaso Caldera has reinterpreted the classic caged workshop lamp by combining it with a domestic shade.

Photography by Matteo Pastorio



 Duch designer Daniel Hulsbergen of Studio Daniel designed the Satori Lamp for Dutch furniture design company Odesi. He used  materials similar to those he used as a child to make model gliders.



Bergen Academy of Art and Design student Hedda Torgersen designed this desk lamp to look like a “long-legged character”.

Photography by Bjarte Bjørkum



Fish tikka curry

Food with great flavor and a delicious smell is something we really love. We love to cook it and most of all we love to eat it. So tonight it will be a fish tikka curry!


  • 1 lemon1087_1_1396366416_lrg
  • 3 tablespoons tikka curry paste
  • 400 g frozen white fish fillets
  • 1 onion
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 fresh red chili
  • 15 g fresh coriander
  • olive oil
  • 300 g potatoes
  • 2 ripe tomatoes
  • 300 g frozen cauliflower florets
  • 50 g red split lentils
  • 320 g basmati rice
  • 10 cloves
  • 4 tablespoons fat-free natural yoghurt


Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.

Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste. Peel the potatoes, cut them into 2cm chunks, then stir them into the pan and cook everything for 15 minutes, or until softened, stirring occasionally. This will build up great flavour.

Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection.

Around 15 minutes before the curry is ready, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and the cloves. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed. Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don’t be tempted to move it around, just let it colour and crisp up nicely. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over.

Recipe and photo from Jamie Oliver