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The Guest Curator: Emma Ranne

We’re excited to introduce our latest guest curator, Emma Ranne, a content producer and food creative. Emma lives in Helsinki, hosts supper clubs and delivers the most beautifully curated imagery and recipes that genuinely feel like works of art.

Read below to find out her top tips on seasonal tablescapes, her favourite staple Christmas recipe and discover her curation of favourite still life artworks. 

Favourite artwork of all time?
I adore the dreamy and playful paintings of Matisse. His use of big and bold colours truly speaks to me. On the other hand, the still-life works of Tove Jansson captivate me with their calmness. Her style is more tranquil and muted, yet incredibly inviting.

Where do you go for inspiration?
While Instagram is a daily source of inspiration for me, there's more magic in finding creativity from offline experiences. Art galleries, journeys to new places, intimate restaurant evenings, and even the simple joy of exploring the fruit and vegetable aisle at the grocery store— it’s offline encounters like this that hold a special place in feeding my imagination.

A tablescape design motto to live by?

When it comes to setting the table, I believe in letting one's imagination run wild. As long as there's space for the food to have its attention and for people seated across from each other to engage in conversation, I don't think there's such a thing as 'too much'.

What’s an essential at your festive table?
Candlelight and elements from nature—to me, they bring an irreplaceable charm to the atmosphere.

What’s the ultimate Christmas recipe?
My favourite Christmas dish is rice porridge which we eat throughout December in Finland. On Christmas Eve it’s a tradition to hide a blanched almond in the porridge pot; finding it on your plate promises good fortune for the year ahead. Here’s my version:

Christmas Porridge for 4:

  2 dI porridge rice (or risotto rice)

4 dl water

1 stick of cinnamon

7 dl almond or oat milk

A good pinch of salt

Toppings: Ceylon cinnamon, grated nutmeg, steamed milk, honey  and a knob of butter

Combine water, rice, a cinnamon stick, and salt in a saucepan, bringing it to a gentle simmer under the lid. Let it cook for 10 minutes before introducing the milk. Continue simmering for an additional 30-40 minutes until the rice is fully cooked. Add a dash of steamed milk when serving, and be generous with your cinnamon!

FOLLOW EMMA RANNE:

Emma's Instagram

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