Why So Serious?
Winter sore throat “tea”- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.
Bradley Rogerson | http://bradleyrogerson.com
“I created an identity and packaging that mixes clean and minimal typography with 18th century botanical fruit illustrations to communicate a hand-crafted sensibility while evoking an earlier time where the settlers of Nelson started Saxton Fields (a local orchard in which Saxton Cider takes it name from). The result is a very elegant and sophisticated looking packaging solution that expresses a genuine sense of detail and loving care.”
I am multi-disciplinary designer with over 7 years of high level industry experience across most forms of graphic design and visual communication. Currently based in Auckland, New Zealand and I am available for freelance and contract opportunities.
Roasted Fig and Ricotta Crostini with Sea Salt and Meyer Lemon Zest
5 Mission Figs
1/3 cup Ricotta
1 Meyer Lemon
Extra Virgin Olive Oil
Preheat oven to 350 degrees. Cut the stems off of the figs and slice in half lengthwise. Place on a baking sheet and drizzle with a bit of olive oil, tossing to coat. Roast in oven for 5-10 minutes or until the sugars start to caramelize. Remove from oven and set aside. Slice 5 1/2 slices from french bread and place on a baking sheet. Drizzle with olive oil and toast in the oven until crunchy and starting to brown. Remove from oven and allow to cool slightly. To assemble, spread each crostini with a generous amount of ricotta and spread two fig halves onto each one. Sprinkle with a pinch of sea salt. Using a microplane, zest the lemon over the crostini.