TASTY LOVERS: DOMINIC HAYDN RAWLE & URSINA GYSI

 

Dominik Haydn Rawle and Ursina Gysi are constantly chased by street style photographers. Originally from Switzerland and England/Australia the young couple has a strong sense for outstanding style.

For I LOVE YOU NO.09 Ursina and Dominik portrayed each other from their own unique perspectives. Moreover we talked about food rituals and favorites and asked them to share their yummiest recipe.

Where are you from?

Ursina is from Chur, Switzerland and I was born

in Tunbridge Wells in England but grew up for the

most part in Manly, Australia.

What’s your favorite meal?

Rendang, Salt and Pepper Crab, Sylvia`s Buah

Keluak, and the Mackerel Menu at Natori.

Which are your favorite restaurants from around the globe? 
Friends Corner, Zürich for the Kottu Roti 
and Dried chilis.
Eichhörnli, Zürich for Züri Geschnetzeltes.
Rheinfelder Bierhalle, Zürich for the Jumbo Schnitzel.
And the Restaurant Kronenhalle.
East Coast Seafood, Singapore.

Sami`s, Singapore. Le Martel, Paris.
Aux Deux Amis, Paris.
Le Chateaubriand, Paris.
Butcher on Sundays for roasted lamb 
on the corner of rue du Faubourg du Temple 
and rue Saint-Maur, Paris.

Fiore, Brooklyn.
Bozu, Brooklyn.
Zaitzeff Burgers, East Village.
Natori, St. Marks Place.
Omen in Soho.

Did you ever follow a specific diet?

Yes, juice, citrus, and protein.

Is there something you would never eat?

1000 year eggs, Durian, and various different

kinds of soy because they taste fucking awful.

Whats your favorite food?

D: Limes.

U: Vegtables, fish, and yogurt.

Which products end up regularly in your

shopping basket?

Ginger, dried fish, eggs.

What do you like to snack when you wake up

hungry at night?

D: Water.

U: Actually this never happens to me.

Do you have food rituals ?

U: My breakfast is

Bircher muesli with

fruits and yogurt every morning. 

Spicy Lentil Soup

2 cups of green lentils well washed

In winter add 2 sweet potatos, 
in summer add

2 chopped eggplants

4 large red onions chopped

8 big cloves of garlic diced

3 thumbs of ginger diced

4 over ripe limes

fish sauce to taste

light soya to taste

chilli powder to taste

black pepper to taste

fish curry powder to taste

1 can of coconut milk

1 large bunch of parsley washed

crème fraîche or sour cream

Brown onions in a large very hot saucepan while

lentils soak in luke warm water. When onions are

almost brown add garlic and ginger. Warm some

water, add curry and chilli powder to it, as much

as you can handle. When onions, garlic, and

ginger are good and brown, rinse off the lentils,

add them and the simmering water 
to the large saucepan.

Let this cook down for 20 minutes, then add soy,

fish sauce, and the juice of one or two limes.

Cook the whole thing down for at least 30 minutes

adding water as needed.

When you think it’s getting good give it a little

while. Then add your eggplant or sweet potato,

coconut milk, and cook it all through.

Once it’s all cooked and too spicy for at least one

guest, turn off the heat and let it sit. Cut up your

parsley and mix lime juice through it.

Serve in bowls, mix a good handful of lime-juiced

parsley into each bowl and spoon a dollop of

cream fraîche or sour cream on top.

PHOTOS: DOMINIC HAYDN RAWLE 

FASHION: URSINA GYSI