Ohn Mar WinHertfordshire, GB
UK based illustrator who adores food in most shapes and forms.
Originally from Burma, Ohn Mar's earliest memory is actually the smell of jasmine flowers, toasted spices, and freshly cooked rice. She has been illustrating for 20 years, within editorial (magazines and books) greetings cards and web design. Ohn Mar has most recently been illustrating food packaging for small and well known brands. She is very proud this year TDAC published a book of 30 illustrated recipes that appeared on their site, and can now be bought on Amazon.
Ohn Mar takes part in a sketch a day challenge which she posts on Instagram, She likes to have fun with her illustrations, often combining line art with hand lettering and texture.
Recipes By Ohn Mar Win
A selection of cocktails inspired by Hawaii. Ever since Harry Yee created the “Blue Hawaii” nearly 45 years ago, tropical cocktails have been part of the Hawaiian experience as white sand beaches and waterfalls. Imagine sipping some of these cocktails admiring some of the tropical views at sunset. Almost all are served with decorative wedge of pineapple, a fresh orchid, or a small paper umbrella.
What started as a sketch a day watercolour project has been turned into this! I loved exploring all the different coloured items and I was able to tick off a wish list of weird and wonderful fruit and veg I've always wanted to paint.
No British Christmas is complete without a Christmas Pudding. Early Christmas puddings contained meat, as well as onions, wine, spices and dried fruit. The tradition of Christmas pudding did not appear in England until introduced to the Victorians by Prince Albert, husband of Queen Victoria. By this time the pudding looked and tasted much as it does today. Although some feel it has fallen in favour, it has an iconic role in vintage Christmas themes.
Hot chocolate and candy canes are classic winter treats, and in this recipe you can combine them to get something even better! I wanted to create a cosy atmosphere where folks may have had winter trek and they're now just chillaxing with a delicious winter warmer.
This is a collaboration with myself and food stylist, chef and author Nicole Herft. She says 'Chinese food is my all time favourite - I totally love this dish too! It's so yummy and can literally be cooked in 5 minutes if everything is already sliced.' Its's also a really healthy and low carb recipe too!
Two weeks in the South of France was not good for my waistline this summer. We ate baguettes everyday as part of picnics on nature trails or trips to the beach. They were always partnered with lovely fresh produce, delicious cheeses, and fragrant fruit. I felt it was worth while finding a easy recipe to relive those summer memories
There's a chain of sweet (candy) shops selling old school treats - and one has just opened up in my home town.
This is a super easy and fail safe cream and meringue delicousness adored by kids and adults alike. The kids love to arrange the fruit on top in their own unique way. The pulp of two passion fruit can be added for a extra flavour.
This is such an simple recipe to make, but the results are wonderful. The kids love helping with this, from digging the carrots up to blending this lovely coloured soup. Its very satisfying and perfect for the colder months.
I spent several months travelling round S. India and just loved this flavour combination. Cochin is full of spice warehouses and the smell is delightful. Do try to source fresh curry leaves as it makes such a difference. The curry sauce could also be used with thinly sliced chicken breast.
A collaboration with MiMi Aye - a fellow Burmese, food blogger & author. This maybe the best known Burmese dish, a little like laksa but more subtle and lightly curried. The focus is on texture as much as flavour
This is a colourful and warming dish of fragrant rice with lightly spiced vegetables. You can use most vegetables - try broccoli, cauliflower, carrots or green beans, whatever is in season. It all creates a beautiful blend of flavours.
Fresh line caught mackerel in the summer is a joy. They are so distinctive with iridescent skin & silver streaks. Mackerel are great for grilling or BBQ as it holds well & can handle the robust flavours of chilli & garlic.