ONBOARD Magazine winter 2019
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FOOD & DRINK<br />
CHOC-TASTIC<br />
Imagined by Hotel Chocolat, engineered by Dualit, this chocolate<br />
velvetiser comes with its signature magnetic whisk and a snug-fitting lid;<br />
it also sits, cordless, on a kettle-style power base. Yes, it is an expensive,<br />
space-gobbling, single-cup, single-use gadget, but it is very pretty.<br />
€110 www.hotelchocolat.com<br />
EAU SO GOOD<br />
The new water jug from Menu is tall,<br />
slim and simple – specifically created for<br />
the purpose it was intended. There can<br />
be little doubt that the jug is for pouring<br />
water, not wine. The slender, waist-like<br />
shape provides a solid grip and the<br />
elegant lid comes with a mechanism<br />
which automatically opens when you<br />
pour, ensuring that foreign objects stay<br />
out and ice cubes, slices of lemon and<br />
mint leaves stay in.<br />
€60 www.store.menudesignshop.com<br />
MAKING THE CUT<br />
Inspired by the precision and agility<br />
of a scalpel this handmade steak knife<br />
is sharp, nimble and what your steak<br />
deserves. Measuring at just over 8<br />
inches long, Skalpel has been tirelessly<br />
engineered and prototyped to a size,<br />
weight and scale that sits perfectly in<br />
the hand. Skalpel’s smooth edge blade<br />
means this knife won’t drag and tear your<br />
meat when slicing.<br />
€90 www.theskalpel.com<br />
<strong>ONBOARD</strong> | WINTER <strong>2019</strong> | 85
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