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Delicious Jewels
Delicious Jewels

diamonds - white gold - brass

Delicious Jewels

Delicious Jewels

To celebrate a new chapter in Hemmerle’s history,
Christian and Yasmin Hemmerle surprised Stefan
with a vegetable-inspired collection and published
Delicious Jewels in 2011, a book that introduces the
jewels along with recipes by celebrated food writer
and author Tamasin Day-Lewis.

The concept of the recipe taps into the alchemical mix
of ingredients – imagination and intuition, originality, creativity, audacity and technical virtuosity – that go to make a Hemmerle jewel. The vegetal theme shows Hemmerle’s affinity with figurative as well as abstract compositions, and their respect for the natural treasures
of the planet. 

The collection highlights nature’s artistry, both vegetal and mineral, turning the mundane into the magnificent.

Delicious Jewels

sapphires - white gold - copper

Delicious Jewels

sapphires - white gold - silver - copper


copper - silver - white gold - demantoid garnets

Red Pepper
Delicious Jewels

garnets - pink gold - copper

Delicious Jewels

diamonds - silver - white gold


sapphires - tsavorites - bronze

Savoy Cabbage

We felt that the cabbage did not
invariably need a pavé setting to come to
life. The crafsmanship of themetal was

Christian Hemmerle

white gold - copper

Delicious Jewels

diamonds - silver - copper - white gold

Delicious Jewels

oriental pearls - diamonds - silver - gold

Sweet Corn


Roast Pumpkin, Toasted Pumpkin Seed, Burrata and Onion Salad
The pumpkin glows radiant and orange in the autumn and early winter and its sweet flesh is marvellous in soups and pies, salads, pasta and risottos or simply roasted with a little garlic, thyme and fresh green or red chilli as a side dish. I favour the red onion squash, or Italian or French pumpkins − which are better textured and less watery and stringy than our English ones − and the butternut squash.  I have added a couple of sweet potatoes to this dish for their subtly different character and colour. You can stick to the pumpkin if you would rather. Serve this salad warm or at room temperature, as a starter, or as a light lunch with good bread. You may not be able to find the purple salad onions I have used to summon up the feeling of autumn, but shallots or white spring onions will also fit the bill. You may also not live near enough a good cheese shop to be able to find the magical burrata from Puglia, which has to be flown in from Italy and is made with mozzarella and cream. Burrata means ‘buttered’. It is richer and creamier than mozzarella di bufala, which you may use in place of it.
Tamasin Day-Lewis

1 red onion squash cut into chunks
2 sweet potatoes cut into quarters
Olive oil
6 spring onions
A handful of pumpkin seeds
1 burrata
A few sprigs of fresh sage leaves
Sea salt and black pepper

Put the squash and sweet potatoes, with their skins, onto a baking tray and sprinkle with a dribble of olive oil and sea salt. Roast for around 25 minutes, a skewer inserted into the flesh should go right through with ease. Remove from the oven and cool to the point at which you can remove the skin.

Roast Pumpkin, Toasted Pumpkin Seed, Burrata and Onion Salad

Meanwhile, place the halved salad onions
on the baking tray with a dribble more
oil and roast for about 15 minutes until
browned and softened, turning them over
at half time.Put a small frying pan on the heat
and when it is hot, throw in the pumpkin
seeds and toast them for around a couple of
minutes until they pop, stirring to turn them,
and not allowing them to blacken. Remove to
a plate. Put a dessert-spoon of olive oil
in the pan, heat until hot and throw in
the sage leaves until they crisp and frizzle,
about a minute. Remove to a plate. Assemble
the salad beginning with the squash and
sweet potato. It looks good on a large, warm,
white plate. Strew the onions over the squash
and then tear the milky burrata with your
hands and scatter it on the plate. Scatter the
pumpkin seeds and sage leaves on top, dribble
over a little more grassy, peppery olive oil and
season to taste.

Delicious Jewels
Delicious Jewels

sapphires - copper - white gold - silver


Jewellery making and food at the top level are not dissimilar, both rely on technique, long experience and tradition, purism and originality without pretentiousness, elegant simplicity at best, both are beautiful to the eye and a joy to the senses.

Tamasin Day-Lewis
Food Writer and Author
Delicious Jewels

Delicious Jewels

Delicious Jewels

Delicious Jewels

jade - silver - white gold