THE INKSIDERS – CHEF SERIES: GIZZI ERSKINE & MO COPPOLETTA – FIRST SITTING

THE INKSIDERS – CHEF SERIES: GIZZI ERSKINE & MO COPPOLETTA – FIRST SITTING

Three episodes. Three months. Three incredible chefs. The link? A true love for tattoos.

poster Gizzi

Inksider is a new platform in the tattoo industry. They believe that tattoo is a form of art and that getting inked is an affordable way to have an artwork using your body as a canvas and having your personal diary on skin. Their goal is to give people all the right tools to make a conscious choice, without regretting their tattoo in the future. They handpick the most talented artists to provide you with only quality art.

And for the first in the Chef Series, Inksider has teamed up with Tabl to present huge tattoo fan and celebrity TV chef Gizzi Erskine and internationally renowned artist and designer Mo Coppoletta, owner of the Family Business Tattoo Parlour.

Mo Coppoletta
Mo Coppoletta

 

Gizzi Erskine has crafted an incredible three-course dinner menu, accompanied by a welcome drink made with the fabulous Brighton Gin and red and white wines by Bottle Apostle.

Experience a night where art meets food and listen to Gizzi and Mo, interviewed by Alice Snape from Things & Ink magazine. Hosted in Mark Hix’s CNB Gallery, the evening will explore the connections between food and tattoos, and how both define our personalities. And if that’s not enough, Inksider will be there to give guests all the right tools to make a conscious tattoo choice and inspire your personalised work of art.

Gizzi Erskine
Gizzi Erskine

 

The first sitting is on Thursday 25 February at 6:15pm, seats are limited, check out Tabl for info. And the second sitting is at 9pm on the same day, again check out Tabl for more information.

 

 

Puddings in Film

Our guest blogger is hobbyist film and TV series reviewer and writer Harry Casey-Woodward

The Great British Bake Off is ensnaring everyone in its doughy tendrils and in spirit of all things cake, I’ve been thinking about some of the best scenes in cinematic history involving puds. So in no particular order of preference, here are my choices. I apologise in advance for Matilda not making the list.

Inglorious Basterds (2009) Apple Strudel

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Apple Strudel

Who wouldn’t accept an invitation to eat apple strudel? Perhaps not if the invitation came from the “Jewhunter” or Nazi Colonel Hans Landa played by Christoph Waltz and not if you were a French Jewish woman named Shosanna (Mélanie Laurent), whose family Hans Landa had slaughtered. As much as you want to hate him, Hans has all the charm and vocal fluency of a true Frenchman as he politely interrogates Shosanna about her cinema and her background. He also orders her some apple strudel and a glass of milk, which is what he was drinking when he rooted her family out. When the strudel arrives, he realises he forgot the cream. He orders Shosanna in French to wait for the cream in such an absurd comical manner it’s kind of scary. When the cream arrives, there is a hush and an intimate close up of the cream being spooned onto the strudel. This moment gives me goose bumps, not just because it makes me drool but for the quiet moment in such a tense scene. The same thing happens when Hans takes a moment to chew and the sound of his teeth working on the soft flaky pastry is so crisp and clear it makes my hair stand up. Pudding can cause tension.

The Shining (1980) Chocolate ice cream

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Ice Cream

One of the spookiest yet most touching scenes involving a dessert, or dessert residue as the bowls the characters talk over look empty. Young Danny Torrance (Danny Lloyd), whose dad has just started the caretaker job at the Overlook Hotel for the winter, has been invited to have ice cream with the hotel chef Mr. Hallorann (Scatman Crothers). The only thing sinister about this is that Mr. Hallorann invited Danny with his mind (probably the scariest invite for ice cream on film). Hallorann then goes on to explain that they can communicate mentally thanks to the special psychic gift they both possess. Danny says it comes from a little boy called Tony who lives inside his mouth. Thus begins a rather delicate conversation in which Mr. Hallorann attempts to explain in child’s words the hotel’s dark past that clings to its walls much as the ice cream residue clings to their bowls, before giving a stern warning not to visit a certain room. The audience, having already been informed of the hotel’s violent history, is given a fresh curiosity. Heavy stuff to discuss over ice cream. What increases the impact of this scene is, like in Inglorious Basterds, there is a lack of soundtrack and background noise, so the softness and menace of the atmosphere is heightened.

Jurassic Park (1993) Jelly

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Jelly

Remember, if you’re ever scoffing puddings with your sister/companion and they’re eating jelly, keep an eye on them in case they stare suddenly over your shoulder and start shaking so much the jelly wobbles on their spoon like an overweight belly dancer. Then would be a good time to scarper as they may have just seen a dinosaur’s silhouette, or a shadow-saurus.

Natural Born Killers (1994) Key lime pie

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Key lime pie 

The opening scene of this carnage fest sees our star-crossed psychopathic lovers Mickey and Mallory (Woody Harrelson and Juliette Lewis) stop off at a diner on their cross-country murder spree. Mickey orders key lime pie while Mallory dances to the juke box. She is harassed by two hot-blooded rednecks and the scene explodes in violent hallucinogenic mayhem, ending in Mallory playing eeny-miny-mo with the two remaining survivors, and it all started with a slice of pie. This scene sets the mood for the rest of the film, as does the sharp but sweet, squishy and sickly green nature of the key lime pie.

Chocolat (2000)… Chocolate, of course

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Chocolate 

It is night in a sleepy French town, and a Catholic priest played by Alfred Molina freaks out during Lent and sabotages the delicious window display of his most hated chocolaterie. In the midst of his chocolate-smashing frenzy, a fragment brushes his lips and within seconds he’s cramming every chocolate sculpture between his teeth, consumed by a lust for sweetness as if he’s fallen into the lap of some chocolaty prostitute, before breaking down in tears and falling asleep. He is woken in the morning, smothered in brown residue amongst the wreckage, by the concerned chocolatier. We feel for you Father, we feel for you.

Cakes and Tattoos

Anmar Odendal is a  pastry chef, wedding cake baker and social media addict from Aldeburgh in Suffolk. We chatted to her about her tattoo inspired cakes and cake inspired tattoos as well as her new book venture. 

How old were you when you got your first tattoo? I only got my first tattoo in February 2013! I love the idea of being able to permanently carry with you your experiences and things that you hold special. Getting inked and discovering the world of tattoos has come at the perfect stage of my life, as I am now in a position where my both my style in my career and  personal life have become my trademark. Every tattoo I have tells a story  and means the world to me. It’s my journey, on my skin, that I take with me everywhere. My tattoos make me feel like a million bucks – and if someone doesn’t like it it doesn’t bother me at all. My skin, my way!

Who did it your first tattoo? My first tattoo was only a tiny rainbow infinity sign on my wrist. I know the infinity sign has now become one of those tattoos that every one has – but to me it means “what goes around comes around”. A really horrid relationship just confirmed how much I believed in Karma – and that is what it symbolises to me. I don’t look at it in a negative light at all – I love it and it reminds me I was the stronger one and that I came out better, and stronger on the other side.


My first real tattoo (and I say real as I mean this was designed from my own concept) was done by Dolly at Needles & Nails s in Brighton. She has since moved to Occult in Worthing and has also done my thigh piece for me. I knew she would be the perfect artist for my dream of having a tiered wedding cake tattoo! Her style is bold, mega colourful, girly and super bright. I now have a massive pink wedding cake on my forearm – and I love it. People don’t wonder about my job any more!

How do your friends and family react to your tattoos? I don’t know if anyone really honestly says what they think about tattoos. It’s clear that tattoos are still a big no-no to lots of people and I understand that.  Most reactions have been good as they suit my personality.I am South Africa and grew up on a farm over there. I do sometimes wonder what the reaction will be when I do go home, as tattoos are still very much frowned upon.  People always ask ‘what are you going to look like when you are eighty?’

Why are people so worried about what were going to look like when we are eighty? When I’m eighty my body will tell an amazing story of the live that I have lived!

Do you have any future tattoo plans? Definitely. I had one of my feet done by the amazing Jody Dawber and I still need to have the other one done! The fab Miss Dolly will be doing my other thigh – I’m not so sure what I’ll get, but I look unbalanced with one beautifully tattooed and the other bare.  I also have a space booked with the amazing Hollie West for one of her fab chubby ladies – with a baking theme of course!

When did you start baking and when did you set up your own business? I’m lucky as I come from a family of very talented bakers.  I never specialised as a pastry chef/ baker as I trained as a professional chef, but always found myself in the pastry kitchens. I always loved making cakes,but it was only once I moved to the UK with my then husband that I decided to do it full time and start my own business. I saw a gap in the market in the area for big, bold beautiful cakes and set CRUMB up in 2010.
I am very lucky as Crumb grew really fast and by 2013 I won the regional award for “best wedding cake designer” in the East of England at the National wedding industry awards in London. I am also listed in 2014’s “most incredible wedding cake bakers in the UK”.

What do you usually create? As well as running Crumb I also work as the pastry chef at a local hotel. I create anything and everything really! I always like to say- “If you can dream it, I can bake it!” At the moment my mini meringues and macarons are very popular and I’m doing numerous master classes and workshops teaching eager bakers how to make them. Food demonstrations on stage is another great passion I have – I love theatre cooking – something I never thought I’d get in to!

Do you have any favourite cakes that you have baked? There are many! One of my favourites has to be a massive black, red and white wedding cake that was topped with a life size solid white chocolate skull, red glitter encrusted red roses and black lace for one of my favourite couples ever. I made a very opulent cake for a celebrity couple that also featured in OK! Magazine last year. I love doing big over the top cakes – shows topper cakes – things that Marie Antoinette would have approved of! I also make birthday and other celebration cakes when I have the time – some of my favourites include a Mexican sugar skull cake and some cupcakes topped with designs from the jewellery brand Tatty Devine.

Do you have any future projects?  I am currently working on a new baking recipe book, with a bit of an edge. I’ve rounded up 12 of my favourite female tattoo artists who are all letting their creativity flow and designing their dream wedding/celebration cake in the style and theme of the tattoos that they create. The book will feature all 12 artists, and I will make their artwork into a real cake, with recipes, tutorials and tricks to recreate the cakes, or design your own cake. The book will also contain some amazing other recipes that are my favourites including macarons, meringues, cookies and brownies.

Follow Anmar and her book for exciting news and delicious bakes.

Keep your eyes peeled for a future blog post for Anmar’s recipe on how to make a rainbow unicorn cake…