IN THE MIX

By Nicola Corfield, Photography by Fernando Valencia September 2015 LIFESTYLE Read in PDF format N8/2015
IN THE MIX Ibiza’s brightest new gastronomic talent Tess Prince joins forces with mixology guru Chris Edwardes to create an exclusive fusion of flavour for ÏU MAG

“I like to bring the unexpected,” says Tess Prince, private chef and founder of the new foodie website Love Food Ibiza. Since moving to the island three years ago, Prince’s penchant for the unexpected has garnered huge praise. Her colourful combinations of rustic flavours and fresh local produce, all beautifully presented in a distinctively quirky, feminine style, has fast made her one of the White Isle’s most soughtafter chefs. With an ever-growing list of private clients – from superstar DJs to island VIPs – the launch of bespoke secret picnics around the island, and television and radio appearances now beckoning, the buzz around this multitalented chef and writer looks set to continue apace. It’s not surprising that Prince is making waves in the culinary world. “The injoke in our family is that I held a stirring spoon before I held a pen,” she laughs. “I’ve meddled around with food from the time I was old enough to walk – I love the beauty of it, the colours, the shapes.” Prince’s creative influences range from fashion to nature to surrealist photography by the likes of David LaChapelle. “But at the moment, I’m trying to stay true to Ibiza,” she says. “I’m drawn to all cuisines, but I get so much inspiration from the artisans here, and in my cooking I want to keep going back to the old roots of the island. That’s how Love Food Ibiza came to light: I want to give something back and highlight the people and the producers here.” Alongside interviewing local artisans and uncovering traditional recipes, Prince is also experimenting with innovative takes on modern cuisine. Her recent collaborations have brought her together with the award-winning mixologist Chris Edwardes, owner of Hidden bar in Cala San Vicente. Previously head bartender at the Groucho and at Damien Hirst’s Pharmacy, Edwardes also created the boutique hotel Blanch House in Brighton with his wife Amanda, cementing his legendary status in the industry. The couple moved to Ibiza in 2010, setting up Aura’s cocktail bar, and Edwardes now alternates running Hidden with private consultancy work – including creating the cocktail list and training the staff at the Ushuaïa Tower. Prince and Edwardes have known each other since Prince moved to the island, and he is now the resident mixologist on the Love Food Ibiza site. The duo are currently experimenting with fusing their skills and incorporating food ingredients – particularly healthy products – into cocktails. “For a long time now I’ve been getting inspiration from dessert recipes and food recipes,” says Edwardes. “There’s more crossover now between chefs and bartenders. People are also becoming much more conscious about what they’re putting inside them, so there’s a big upsurge in responsible drinking, and trying to cut back on sugars especially.” Combining their expertise, the pair have devised three exclusive recipes for ÏU MAG. A zingy non-alcoholic green concoction features a mix of superfoods, from local bee pollen to spirulina, chia seeds and coconut water, for a virtuous health kick. Next up is a detox/retox cocktail blending superfoods from the island, such as Tea of Life Kombucha and Organic Açaí, with goji berries and the unusual smoky flavours of Mezcal Amores and Aperol. The final recipe is a decadent take on an ice-cream sundae, with salted caramel, dark chocolate and Chris’s special chocolate sauce spiked with 23-year-old rum. All are a perfect fusion of the pair’s skills, blurring the lines between cooking and mixology. “For me, Chris is the best mixologist on the planet,” says Prince. “He’s cutting-edge and he can push the boundaries. But certainly I know flavour combinations that work well with foods and desserts, and he also looks to me for some of the styling too. He’s going to push things in a different direction to me, so together it’s a marriage of excellence!”

SUPER GREEN BUZ

  • 1 avocado
  • 1/4 cucumber
  • 1 kiwi
  • 300 ml coconut water
  • 1 tsp spirulina
  • 1 tsp wheatgrass
  • A handful of spinach
  • Juice of half a lime
  • 2 tsp bee pollen
  • 1 tsp chia seeds

Blend all of the ingredients apart of the lime, bee pollen and chia seeds in a high speed blender. Then squeeze in the lime and stir. Put a teaspoon of bee pollen at the bottom of a cocktail glass and then pour the super smoothie on the top, Scatter a teaspoon of chia seeds and bee pollen on top and decorate with honeysuckle.

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