Lady Bug appetizer

2-5-2012

Not ready for a real insect snack? Try these lady bugs as appetizer!

Clever cutting board

1-5-2012

Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.

Sandwiches and cakes on two weels

1-5-2012

The owner of the French company Tifamade combined her two passions, good food and biking. She delivers home-made sandwiches and cake by bike. A nice idea for a summer afternoon pick nick or a party.

Queen’s Day inspiration: orange sushi

27-4-2012

In Rotterdam (The Netherlands) the Iizo sushi café prepares a robot to make only orange sushi for Queen’s Day. The sushi will be in orange shells made of soy or have a layer of orange fish eggs.

Salinity Monitor Spoon

25-4-2012

This spoon measures the level of salinity in your food (liquid, sauce). A great tool for guests with high blood pressure.

Flower Power

24-4-2012

Every month you’ll receive an alcohol free cocktail recipe from Happy Drinks. This month it’s ‘Flower Power’, with edible flowers. The recipe is only available in Dutch.

Completely Touch free tap

24-4-2012

 

(advertorial) The new miscea CLASSIC® has many exciting new features, such as the handy miscea remote control that allows you to effortlessly configure a number of settings of your miscea to your own personal preferences. This means, adjusting the amount of soap, disinfectant or the starting water temperature of your miscea CLASSIC® has never been faster or easier! The Miscea Classic is shown at the Foodtech 2012 in Rosmalen, The Netherlands.

Fries as healthy as possible

23-4-2012

The fries from NYF are made from select Russet and Russet Burbank potatoes. They leave the skin on for extra flavor and nutrition. The potatoes are cooked in non-hydrogenated (trans fat, cholesterol free) sunflower oil in an unique 3-stage cooking process to create the perfect fry texture hot and crisp on the outside, and light and fluffy on the inside.

Bubbels and Oysters for members

20-4-2012

Restaurant De Wits organizes a special Sunday for it’s members. There are free workshops during the afternoon (for example making pasta, taste wine or oysters) and a (paid) pre-taste of five new menu dishes at the evening. A simple but effective concept. Why? It creates community bonding, the free activities are interesting and there is a good change that people will return.

The only thing that scares

20-4-2012

Droste’s wants to emphasize the rural and spacious character of their the farm lodges in Twente. They do it in an original way with a photo of an electric cattle fence. The newsletter is minimalistic and there are no offers in it.

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