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Showing posts from September, 2017

10 Picture Perfect Pies for Thanksgiving

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10 PICTURE PERFECT PIES FOR THANKSGIVING Stuck in a rut with Thanksgiving desserts? Let us inspire you with this tantalizing selection of pies for Thanksgiving which are sure to tempt you into donning your baker's apron. From classic pumpkin pie to a lemon meringue dessert, for the traditionalist or the experimentalist, there's a pie to satisfy your sweet tooth and that of your guests. Keep autumn flavors alive by serving sweet potato pie, sophisticated pumpkin tartlets, traditional apple pie or go for a chocolatey Mississippi mud pie. Feeling energetic? You could always try making up a couple of options to include a gluten free pecan pie. Take a look and embrace the holiday with a picture perfect pie for Thanksgiving. PUMPKIN PIE WITH CRANBERRY GARNISH Nothing says Thanksgiving quite like a pumpkin pie. Here's a classic recipe with the festive addition of sugar frosted cranberries on top. SWEET POTATO PIE Sweet potato pie is a Southern favorite. Not only are sweet po

Fun Food Art though the Lens of Federica Cogo

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FUN FOOD ART THROUGH THE LENS OF FEDERICA COGO A selection of pictures from 'Ritratti industriali', a food photography project by Federica Cogo, portraying the duality of animals and the food they produce. Hens, cows and pigs: they produce food, yet also end up as food themselves. With her project titled Ritratti industriali (Industrial portraits) Italian photographer Federica Cogo has turned her attention to food and, more specifically, to the relationship between animals and people. As consumer products, the animals are portrayed amidst what they produce, or what they are destined to become, all of which is interpreted in a “light-hearted” pop style. We interviewed Federica Cogo, asking her to tell us more about her Ritratti industriali, a project centred on the topic of food and expressed in the form of still life photography. Here are some amazing pictures of Ritratti industriali, click on the images to enlarge. How did you first become interested in still life food p

Grant Achatz: Aviary New York is The Testing Ground

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GRANT ACHATZ: AVIARY NEW YORK IS THE TESTING GROUND It’s showtime in Manhattan for Grant Achatz this week as he completes a “personal goal” with the opening of The Aviary restaurant in New York, a huge dining space on the 35th floor of the Mandarin Oriental Hotel. “Since The French Laundry and opening Alinea, there’s always been a mythical thing with New York as the best culinary city globally,” explains Achatz just hours after opening night, "to be a part of that fabric is always something I’ve aspired to do.” The Aviary is a powerhouse that kicks out a distinct combination of cocktails and cuisine, Achatz and his long time business partner, Nick Kokonas, have been operating the same venue in Chicago for seven years but, apart from one-offs and pop-ups, this is their first opening outside the city. “I’ve always bucked against the idea that you have to be in New York,” explains Achatz, “I joke with my chef friends here, they’ve always poke and prod at me, ‘you’re a big fis

Another Restaurant Wants to Return its Michelin Star

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ANOTHER RESTAURANT WANTS TO RETURN ITS MICHELIN STAR A restaurant in Scotland is following the lead of French chef Sebastian Bras , who last week announced that he would like his restaurant Le Sequet to be stripped of its three star status. According to a report in Big Hospitality , the family behind the Boath House Hotel close to Inverness, the Mathesons, want to relinquish their one Michelin star because they feel the pressure of living up the expectations of what a Guide restaurant should be is hitting them financially and causing them immense personal stress. Having held a star for 10 years, the restaurant has no idea if they will retain it in the upcoming Guide, but the Mathesons say they are seeking a switch to a more informal style of dining and plan to launch a more casual cafe next year, having already changed their menu. The Michelin Guide to the UK and Ireland is released on 2 October. Check out last year's guide here . tags http://bit.ly/2fwYpA8

Cherimoya from A to Z: 26 Things to Know

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CHERIMOYA FROM A TO Z: 26 THINGS TO KNOW A list of cherimoya facts and figures you can't miss: varieties, nutritional facts and how to enjoy this tropical fruit at its best. Annona cherimola. is the scientific name of this fruit bearing plant. Banana. How can we describe the taste of cherimoya? Try this: a unique mix of banana and pineapple , maybe with a touch of strawberry, pear, papaya and peach. Like the banana, its taste varies a great deal according to how mature the fruit is. Custard Apple. This is another name given to the cherimoya. Diet. An ideal fruit for those wishing to control their appetite, since it has a filling effect, is nutritious and protein-rich. Ecuador. Together with Peru , Ecuador is the homeland of this fruit which can only be farmed in particular climatic and environmental conditions. Fino de Jete. A variety of cherimoya that comes from Malaga and Granada, in Southern Spain , which has been awarded European PDO status (Protected Designation of Or

González Beristáin Receives Lifetime Achievement Award

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GUILLERMO GONZÁLEZ BERISTÁIN RECEIVES LIFETIME ACHIEVEMENT AWARD Chef Guillermo González Beristáin is The Diners Club Lifetime Achievement winner for Latin America’s 50 Best Restaurants 2017. Beristáin, mentor at S.Pellegrino Young Chef 2016, owns and operates the kitchen at the Pangea restaurant in Monterrey, Mexico, where he has spent over 20 years opening restaurants and training young chefs from across Latin America. Food snaps: Pangea Facebook. He describes Pangea as the project of his lifetime and, in the video below, talks about his love for cooking and the evolution he’s seen happen across the Mexican food scene. Beristáin will receive his award at Latin America’s 50 Best Restaurants ceremony on October 24th in Bogota, Colombia. Get ready as we’ll be bringing you all the news from the night, plus a livestream of the event as and when it happens. http://bit.ly/2fvNgQ5

Grant Achatz Opens Aviary New York: Here's The Menu

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GRANT ACHATZ OPENS AVIARY NEW YORK: HERE'S THE MENU Grant Achatz has opened the doors to The Aviary New York, a project that’s been in the works for nearly six years and a restaurant that’s ready to wow visitors with an eclectic mix of delicious cuisine and delectable cocktails. Sitting on the top floor of The Mandarin Oriental hotel with epic views of New York, The Aviary is the first time Achatz and his long-time business partner Nick Kokonas have opened in the city - and they’ve done it with a bang. The Aviary is a beautiful, heigh ceiling, hotel restaurant that’s packed with sleek design and comfortable luxury. The menu consists of a diverse collection of cocktails produced by drinks director Micha Melton and his team of highly trained liquid chefs. (Seriously, there is an open kitchen at the front of the room packed with chefs shaking, twisting and balancing drinks - they even shout out orders like most pro kitchens) The drinks menu is split between classics and Aviary c

Restaurant Faces Backlash for Hanging Cow

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RESTAURANT FACES BACKLASH FOR HANGING COW A restaurant in Australia has faced an online backlash after hanging a taxidermy cow from its ceiling over diners tables. Etica Pizza in Adelaide, which serves both meat and dairy products, hung the preserved eight year old Fresian-Hereford to draw attention to “the true consequence of consuming dairy,” they say. The restaurant prides itself on the high welfare standards of its producers. But it seems the message hasn’t quite got across, with many people taking to the internet to brand the installation ‘disgusting’ and ‘obscene,’ the BBC reports . An online petition asking the restaurant to remove the cow, known as Schvitzy, has thus far drawn over 5000 signatures. Co-owner Federico Pisanelli told the BBC that the the cow has provoked many positive responses too since it was hung three months ago, and that all of the meat was consumed following slaughter. Read a statement below. http://bit.ly/2ftCppJ

4 Cocktails to Try at London Cocktail Week 2017

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4 COCKTAILS TO TRY AT LONDON COCKTAIL WEEK 2017 London Cocktail Week returns from 2-8 October, with over 250 bars participating in the celebration of all things shaken, stirred and strained, now in its eighth year. Thirsty drinkers will be treated to all manner of pop-ups, tastings, masterclasses and booze fuelled-festivities all over the capital, with participating bars offering cocktails at a very reasonable, for London, £6 a pop, provided you have a special digital pass, available from the website. One pop-up of note sees Jillian Vose, Beverage Director at New York's The Dead Rabbit, which topped The World's 50 Best Bars 2016 list , heading to The Star of Bethnal Green to serve a special Irish whisky-focused menu. With all this going on, it's difficult to know where to start on the drinks front, so here are four cocktails that have caught our eye, and where to drink them. QUEEN BEE Ketel One Vodka, Goji Berry Juice, Bee Pollen and Pineapple Juice SPICE VELVET Ron Zaca

Watch a Teaser for Noma 2.0

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WATCH A TEASER FOR NOMA 2.0 The team behind Noma , the pioneering Copenhagen restaurant headed by chef René Redzepi , have released a new video teaser ahead of the restaurant’s reopening at a new site in the city in early 2018 . As you may know, the restaurant shuttered in February 2017 . Since then the team have been busy with a much talked about pop-up in Mexico and have spent the summer travelling Northern Europe sourcing ingredients for the all new menu, which we’re hugely excited to see. We previously teased a taste of some of the ingredients you might be seeing at Noma 2.0 , but the new video, shot on the Faroe Islands, gives the full lowdown on exactly what they’ve been doing and where they’ve been. Stay tuned for more news about one of the most anticipated restaurant reopenings of recent times. Watch the video below and further down watch Redzepi speaking at the recent #50BestTalks event in Barcelona . An update on noma 2.0  from  Rene Redzepi  on  Vimeo . http:/

3 Ways To Make The Dairy-Free Chocolate Pudding Of Your Dreams

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3 WAYS TO MAKE THE DAIRY-FREE CHOCOLATE PUDDING OF YOUR DREAMS Chocolate pudding is one of those comforting desserts that no one can resist. How can you pass up an opportunity to indulge in a rich and creamy chocolate pudding? Traditional chocolate pudding is made with milk and eggs. So what's a good alternative for a dairy-free chocolate pudding? Here we have three different chocolate pudding recipes that are vegan, gluten free and 100% dairy free so you can indulge in all your chocolatey dreams. Take a look: DAIRY-FREE CHOCOLATE PUDDING WITHOUT REFINED SUGAR First up is an interesting dairy-free chocolate pudding recipe from Whole Foods . This recipe calls for dates, bananas, cocoa and an unconventional ingredient: avocados! The results are to die for. DAIRY-FREE CHOCOLATE PUDDING WITH COCONUT Coconut cream takes the place of milk in this delectable Paleo chocolate pudding. The recipe is sweetened with honey and flavored with vanilla extract. Yum! Find the recipe here . D

The Ultimate Kitchen Thermometer

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THE ULTIMATE KITCHEN THERMOMETER You might not think the kitchen thermometer needs any reworking but the Swedish design team from Professional Secrets certainly don’t agree with you. That’s why they set about created a new professional thermometer that can deliver great quality results at a price affordable enough for passionate home cooks. The company are calling their creation 'the ultimate kitchen thermometer' and are seeking funds on Kickstarter to get begin production of their design. (so far they’ve raised $37,000 towards a $49,000 goal). They say they have worked with professional chefs and engineered a device that will deliver industrial results at home appliance prices, the thermometers will cost $79 when they launch in 2018. The design of the finished product is good with some cool features, for example, the display will always read the right way as it changes depending on whatever way the thermometer sits, it displays decimal readings for super accurate monitoring

Gavin Kaysen: It Takes Discipline, Humility and Drive

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GAVIN KAYSEN: IT TAKES DISCIPLINE, HUMILITY AND DRIVE We catch up with the USA S.Pellegrino Young Chef 2018 Mentor, Gavin Kaysen, to find out more about how he will approach his role for the upcoming competition. Gavin Kaysen is the owner of the Spoon and Stable Restaurant in Minneapolis and is one of a handful of chefs from the USA to stand and represent his country at the biannual Bocuse d’Or culinary competition in Lyon, France. It was 2007 when Kaysen first competed at the event, placing 14th, but it’s a position that shouldn’t be overlooked. It was Kaysen’s participation that marked the beginning of a long journey for team USA, Kaysen himself playing a huge part in the running of a foundation formed by Thomas Keller, Daniel Boulud and Paul Bocuse to help strengthen the performance of team USA at what has been called the Olympics of food. It was 2015 when they won Silver, following up in 2017 with Gold, Kaysen was Vice President of the team. Kaysen will offer up some of th

Best Pubs and Restaurants in The UK 2017

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BEST PUBS AND RESTAURANTS IN THE UK 2017 PHOTO FREEMASONS / FACEBOOK The results of the AA Hospitality Awards , which ranks the best restaurants and pubs across the UK, have been released. The awards, now in their 20th year, represent a number of different categories, including specific awards for the best pubs in Wales, England and Scotland. The overall Restaurant of The Year went to The Freemasons in Clitheroe, while Phil Howard’s newest venture, Elystan Street, won the category of Best Restaurant in London. The Pub of The Year in England went to The Bell in Wiltshire, while Pub of The Year in Scotland was The Bow Bar in Edinburgh. The awards also highlighted a Chef of The Year, recognising the work of John Williams who works as the executive chef at The Ritz. Below is a list of some of the highlights. Restaurant of The Year: The Freemasons Pub of The Year in England: The Bell Pub of The Year in Scotland: The Bow Bar  Pub of The Year in Wales: Bryn Tyrch Restaurant of

Make Edward Lee’s 22-Ingredient BBQ Sauce

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MAKE EDWARD LEE’S 22-INGREDIENT BBQ SAUCE Here’s a great video from the Mind of a Chef archive, featuring Edward Lee’s 22 ingredient version of a BBQ mop sauce. BBQ sauces differ from State to State in the US, as this infographic explains , and from chef to chef, something Lee eludes too when explaining why his sauce has so many ingredients – essentially he’s taken the secret ingredients of all the people he’s met and combined them into one sauce. Those ingredients include bourbon, coffee, cola, Chinese fermented black bean paste and raisins. That’s on top of the standard base flavours of tomato, vinegar, mustard, sugar and spices. It’s called a mop sauce because you just gently mop it onto the meat, in this case smoked goat. We’d happily mop all of that sauce up, straight from the pot. http://bit.ly/2wjBSxa

Restaurant Offers Chefs £1K Golden Hello

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RESTAURANT OFFERS CHEFS £1K GOLDEN HELLO A London restaurant is offering new chefs a £1000 ($1340) golden hello in an effort to tackle the city's chefs shortage. Gauthier , helmed by French chef Alexis Gauthier , has promised chefs the figure as a signing on bonus if they pass their trial and commit to working there for a year. Chefs will also have access to a research and development fund of up to £250 a month that can be used for eating out expenses and staff trips. Speaking to Eater London , Gauthier said a “toxic cocktail” of high living costs, Brexit and other factors was making the UK capital less attractive to young chefs at a time when the city has probably never had a better gastronomic offering. “London is not such an exotic destination for chefs anymore,” says Gautier. “It is the best place on earth to eat but it’s a very expensive to live. Chefs now have to think twice before moving to London because often they are not well remunerated.” Alexis Gauthier Gauthier says

How To Prepare Leeks for Soup

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HOW TO PREPARE LEEKS FOR SOUP If you like the taste of onions but find them a bit too pungent try cooking with leeks instead. Leeks are a relative of onions and garlic and although they look like giant scallions their flavor is much milder. Native to the Mediterranean, leeks offer not only a world of flavor but they rich in vitamin A and K. Leeks also possess compounds that may improve eye health and may even prevent cancer, according to this medical study . Sautéed leeks make a great base for egg dishes and braises but they are especially delicious in soups. Just follow these tips for how to prepare leeks for soup: wash the leeks under running water trim off the dark green leafy tops and the roots slice the leeks in half and cut into thin slices place the leeks in a bowl of cold water swirl the leeks and allow the grit to fall to the bottom of the bowl remove the leeks and place in a colander to drain Then follow this easy recipe for cream of leek and potato soup with caramelized s

The Science of Salami

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THE SCIENCE OF SALAMI A closer look at one of the most delicious charcuterie specialities: salami. Why is it so irresistible? Science answers. The flavour of salami , according to its more expert enthusiasts, eludes any precise definition: spicy, sweet, hot and savoury. What can be defined without any shadow of a doubt is the satisfying sensation perceived by our taste buds when we pop a slice of it into our mouths. What is the secret behind so much enjoyment if we are not even able to describe its flavour accurately? First of all, salami owes its wide spectrum of flavours to the way it is made, which consists of minced pork mixed with sugar, spices and saltpeter. The latter ingredient is a compound that was known long ago to the ancient Chinese and Greek populations, even though its use in food only became widespread in the Middle Ages. It is actually Potassium Nitrate (KNO3) and in charcuterie products it acts as a preservative, as well as enhancing the processes and flavours of

Ex Jiro Ono Student Talks About His Sushi Lessons

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EX JIRO ONO STUDENT TALKS ABOUT HIS SUSHI LESSONS Many people consume sushi without ever considering the art of the tradition, the rich cultural heritage behind the techniques, or the years and years it takes chefs to come close to mastering the craft of something that’s consumed in seconds. Daisuke Nakazawa is a chef who certainly appreciates all of the above, mainly because sushi has been his life’s dedication. He trained with Jiro Ono in Tokyo and featured on the world famous Jiro Dreams of Sushi documentary, and in the video below produced by Tasty , Nakazawa explains just what it took him to start his story into the world of sushi. Nakazawa now runs the Sushi Nakazawa restaurant in New York and it’s fascinating to hear from a chef who has dedicated his entire life to the pursuit of sushi perfection. DON’T MISS: JIRO ONO’S GUIDE ON HOW TO EAT SUSHI. http://bit.ly/2wjCSS2