Tempo Doeloe ('the time of the past')

WORK ~ We have a huge harvest of leeks. Great, of course, but how do you process all these members of the Allium family? At that moment in autumn, I always open the book 'De Geur van Witte Rijst' (‘the fragrance of white rice’) , and cook my aunt Bep's 'sambal goreng leek'. And fill the freezer. And remember her while cutting and washing these home-grown vegetables with white flesh and leafy green tops.

Go Tan was a client for whom our studio cooked, styled and photographed all recipes for the book ‘De Geur van Witte Rijst’ , a beautiful initiative by Han Go to keep the Indo Dutch cuisine, the culinary heritage of people of mixed ancestry with roots in the former Dutch East Indies, alive for future generations. It was a great adventure to collect handwritten notebooks full of tasty recipes, cook them at home, to search for suitable props in vintage stores and to photograph in the style of the history of these recipes. If you ask me this maybe oldest fusion kitchen deserves an English translation too. What a unique project it was!