Brash Higgins

packaging

Brash Higgins is Brad Hickey's wine label. In 2007 Brad, a New York City sommelier, swapped his wine knife for a pair of secateurs and came to work vintage in McLaren Vale. In true Aussie tradition, his name was summarily changed to 'Brash' which provided a ready alias to work under the radar – Brash Higgins.

Swear Words had a great deal of fun creating labels that had to be as brash as Brash. Big, bold, interesting and balanced wine needed labels to suit.

» see all brash higgins, food & wine, brand identity

Os Kitchen & Wine Bar

brand identity

Inspired by a want to enhance his local community and work closer to his home and family, Alastair Dobbs (most recently restaurant manager at Enoteca on Richmond's Church Street) opened a kitchen & wine bar two minutes from his house in Hampton.

Os offers a flexible lunch and dinner menu where you can indulge in a three-course meal, or pop in for a plate of charcuterie and glass of wine. It's adaptable and that's how Dobbs and his wife Marie, planned it.

Reap Food Rescue

websites

We are very proud to be involved with the OzHarvest crew to help deliver Reap.org.au. OzHarvest and similar organisations (e.g. Second Bite) are all about rescuing food that would otherwise end up as landfill, re-distributing it to people in need, but they only operate in larger cities. Reap steps in to fill this void at a regional level, showing people how easy it is to rescue food in their own town with little more than an esky and some initiative.

Swear Words was asked to create a fancy, fresh and caring brandmark, in addition to building an online tool that gives people the knowledge to rescue food and allow them to connect with other food rescuers.

Start rescuing food at www.reap.org.au now.

Market Lane Coffee Club Gift Certificate

promotion

Our latest work for Market Lane is this little letterpress job for their coffee club. It's no secret we love the letterpress and it lends a gorgeous tactility to this application. It's a very special gift of a very special product - Market Lane Coffee.

Get one here: www.marketlane.com.au/coffeeclub.asp

Scott Larritt

» see all food and wine, market lane, retail, print collateral, stationery, packaging, coffee, packaging, brand identity, photography

Market Lane Coffee

environmental design

Market Lane is a small, specialty micro-roaster and café, located in Prahran Market, Melbourne. They source and roast specialty coffee from single farms, estates and cooperatives.

A cooperation between architect Deborah Litchfield, stylist Claire Evans and Swear Words, the design of Market Lane is a mixture of natural warmth and industrial cool. Earthy textures and colours take the edge off a clinical and scientific concept focussed on coffee education.

Shots styled by Claire Larritt-Evans and shot by Tony Mott.

» see all food and wine, market lane, claire larritt-evans

Staying Sharp

Self Love

Swear Words the pencil, now in stock.

Noir

richmond review club

Richmond newbie, Noir Restaurant, has taken over the old site of our beloved Flavours of Lakhoum on Swan St. We reviewed Lakhoum a couple of years ago, but it lost its way when the new owners couldn't quite cut the hommus. So when the Noir sign went up, we were excited but not holding out much hope for the "cursed" space.

Our concerns were immediately washed away by the amazing Pacific Oysters we shared as an appetiser. In fact, the entire entree list looked so good that we ordered them all to share, supping on deliciousness such as Gin Cured Ocean Trout, Duck Gnocchi, Snapper Pie...

Jose was overcome by enthusiasm for the new place and posted a review to Urbanspoon while we were eating....
"Terrific. Menu is well thought out and the entrees are nothing short of artistry. 'Tis a pleasure when what you put in your mouth tastes as good as it looks. Highly recommended -- the queues at dinner would suggest they are onto a winner."

175 Swan Street
Richmond Victoria 3121.
Ph. 03 94283585

The Premises, Kensington

richmond review club

This has become our regular haunt on Saturday mornings after swimming lessons. Supreme coffee from baristas at the peak of their powers guarantees we regularly skip the espresso machine at home and head straight for heaven in a cup on Bellair Street.

Nestled in between about a billion other cafes on the same street, this is the one to hit for consistent, aromatic and downright yummy coffee. Fresh baked muffins to boot.

There may be some Ks to cover if you're on the wrong side of the yarra, but the trip to Kensington is well worth it if you are a coffee fiend.

4 thumbs up. - Jose Maturana (& son)

Portland Food Inspiration

captured

A couple of us Swearers did a little food, bikes and branding research in Portland, USA... and wow were we impressed. All the photos can be viewed via our Facebook page, so check it out and be sure to show your love and LIKE US.

Here is the direct link to the Portland Food Inspiration Album

Cheers
Adam Lana

Butterflies in the Garden

richmond review club

The Richmond Review Club is naval gazing again, this time delivering a fresh tasting recipe inspired by a dish I immensely enjoyed at Sopra, in Sydney's Surrey Hills. I've dubbed this dish, in the most wankiest of fashions, Butterflies in the Garden, or put simply, Mushy Peas & Pasta Farfalle.

- A good hunk of peas
- Handful of fresh mint leaves
- A pack of coloured pasta farfalle
- Bacon or pancetta roughly but finely chopped
- Mytrleford butter, olive oil, butter and salt
- 1-2 cloves of garlic, halved or quarteed
- White wine vinegar
- Good parmesan (my aussie favourite is Millel)

So you can serve it nice 'n hot, crack this dish while the pasta cooks (8-10 min). Get your pea water boiling with a couple of mint leaves. Throw the bacon bits and garlic into a fry pan and get 'em bubbling, then blast 'em in the oven or grill so they turn crisp. With the peas, don't over cook them, just get 'em hot and drain (keeping at least a cup of water). Put 'em in a processor, add the cooked garlic, butter, oil and season to taste. Give the peas a blast, then add retained water and mix to milkshake consistency. Season to taste and add a dash of the white wine vinegar.

Serve your pasta, add the sauce, sprinkle with your crispy bacon bits, add the parmagiana and you're done. YUM, well at least me and my family think so. Adam Lana