Fish Tales by Bart van Olphen
14-11-2013
With Instagram videos of 15 seconds, the Dutch fish expert Bart van Olphen shows dishes, tips and tricks about cooking with fish. With this, he wants to demonstrate that it is easier to cook with fish than most people think and in the meantime raise awareness of responsible fishing. Chef Bart van Olphen committed to consuming sustainably caught fish and is author of a couple of Dutch fish cookbooks ‘The Fishes Cookbook’, ‘The Dutch viskookboek’ and ‘Working with fish’. And it’s the first Instagram cooking show!
Culinary artworks
13-11-2013
Samantha Lee, mother of two children, makes beautiful artworks of dishes. Samantha Lee started creating these artworks to ensure that her children never skip their lunch. It is a great way to let your children eat vegetables and fruit. The creations range from animals and Hello Kitty to cartoon characters.
Gluten-free festival
13-11-2013
Increasingly we’re noticing more attention to gluten-free products. McDonald’s has recently joined the trend with a gluten-free bun. But we spotted a gluten-free pizza at Domino’s pizza in London in 2012. The gluten-free products provide a good example of transparency. Both companies ensure that the bun and pizza crust are gluten-free, but they also indicate that they are prepared in a kitchen where gluten are processed, which mean that traces of gluten can be found in the meal. The only way to avoid this is to fully dedicate your restaurant to gluten-free meals. Read more…
Dutch’ Game
12-11-2013
There are barely any products available from wild goose. Approximately 10% of all shot goose are left in the nature, a much larger percentage is partly used. ‘Hollands Wild’ finds that inacceptable food waste and wants to use the goose meat sustainably. Earlier we wrote about small producers that process goose meat into products like Gans Lekker and Schiphol goose croquettes. ‘Hollands Wild’ will focus on bringing the individual initiatives together in producing a sustainable goose meat connection from hunter to producer, including the collection, chilled transport, storage and distribution of goose meat. With this connection they are able to provide the growing demand for natural, sustainable meat.
Culinary mustache
11-11-2013
When you order a dish at restaurant Kom Eten there is a chance that you will get a mustache served. Not a real hairy mustache, but a dish in the shape of a mustache. The Movember campaign calls for worldwide attention for prostate and testicular cancer by encouraging men to grow moustaches and raise funds. Restaurant Kom Eten has set up a great promotion during the Movember month. The restaurant serves as much dishes as possible in the shape of a mustache and 5% of sales will go to charity. Want extra discount of the ‘mustache’ dishes? Ask fathers, grandfathers, brothers and other Mo bro’s and get 10% off the bill.
Happy Healthy
8-11-2013
Healthy food and superfood has become very popular over the course of the past few years. Look around and you will see more and more pictures of healthy food on Facebook and Instagram. Superfood is 100% natural healthy food and rich in nutrients like vitamins, minerals and more. It improves the immune system and may reduce the risk of heart disease. Popular superfoods are chia seeds, cacao, hemp seed, goji berries, bee pollen and more.
Turkey to go
7-11-2013
An increasing number of holidays are celebrated in the Netherlands, as well as Thanksgiving. Restaurant Midtown Grill, the steakhouse of Marriott Amsterdam, will introduce the ‘Turkey to Go’ concept on November 26 to get people acquainted with the American tradition to the Dutch. The restaurant will offer different to-go turkey packages, so people can eat a traditional Thanksgiving dish at home. The packages contain matching wines. It’s a good solution for those who don’t have time to cook or can’t prepare a juicy turkey. During Thanksgiving the restaurant also offers a special Thanksgiving menu for those who prefer to eat out.
The feminine hamburger
7-11-2013
The Japanese fast food chain ‘Freshness Burger’ has developed a special ‘Liberation Wrapper’ for the Japanese women. The fast food chain noticed that their large size burgers were only a hit with the men and not with the women. Most Japanese women have an ‘ochobo’ (a small and modest mouth) and see this a paragon of beauty. During dinner they cover their mouths and eating a giant burger is not appropriate. Freshness Burgers has developed a special burger packaging with an imprint of a face with an ‘ochobo’ mouth. So, Japanese women can unabashedly enjoy a double cheeseburger.
Foodpairing with cookies
6-11-2013
The Flemish cookie baker Jules Destrooper has taken its authentic cookies to ‘taste professors’ of the University of Leuven (Louvain) and ‘Foodpairing’. Just like famous chefs, foodies, mixologists and taste professors they are on the lookout for the ideal taste combinations. The University of Leuven (Louvain) has a specialized device for it, a gas chromatograph connected to a mass spectroscope that measures aroma molecules in food and beverage. Products that have similarities in scent appear to combine very well and are visualized in a Foodpairing tree. The taste analysis of the Almond bread, Natural butter waffle and Cinnamon cookie products are surprisingly connected to taste allies like mushrooms, ginger and caviar.
All about grapefruit
5-11-2013
I hadn’t seen it on the menu for a while; half a grapefruit. During a brunch at The Breslin Bar and Dining Room in the Ace Hotel in New York I ate a super yummy grapefruit with ginger sugar flakes and mint. But again the same problem as always, the cutting isn’t easy and is often not done well, with the effect that you have to do it yourself or miss parts. I don’t understand why it’s not served in ‘clean cut’ wedges, much easier to eat! Marjolein van Spronsen
