Nuna popsicle is art!
15-1-2015
Will Nuna be the next big thing in popsicle trends? Nuna is a popsicle created by a team of specialists in the disciplines of culinary art, architecture, design and science.
The Nuna Design, ‘Form follows taste’
Nuna popsicles are unique in the unwillingness to compromise while realizing a simple idea. The crystal/pyramid shape is just the starting element in the design language of Nuna. It’s supposed to reflect the sensation of ice crystals bursting on the tongue while causing a unique and intense tingling in the mouth. The visual experience of the crystal/pyramid shape thus continues as a sensory experience on the tongue. The crystal taste must be an adventure for the tongue. This is made possible with the help of the molecular cuisine. The internal product development theme was „Form follows taste“. The popsicle has a bamboo stick which provides a sturdier grip than the typical narrow wood one.
The Nuna taste experience, The flavours
The team that developed Nuna wants to offer an unlimited variety of flavours: seasonal, regional and depending on the kind of occasion and event. The popsicle is made with organic fresh fruits, fruit juices and selected spices completing each flavor. Some of the flavours contain alcohol – turning the frozen popsicle into a frozen cocktail on a stick.
The flavours that might go in production are at the moment; Framboise, Strawberry Mint, Pear Ginger, Muro (Blood Orange) Honey, Mango Lemon, Peach Lime, Matcha (Green Tea) Lemongrass, Red Starrenette (Apple) Cardamom, Cosmopolitan, Campari & Ginger Orange, Mojito and Vodka Lime.
Where can we taste Nuna?
This year Nina will have a slow launch and will be part of selected art openings (Nuna was exhibited as a design object at MART, Italy, Museum of Modern and Contemporary Art of Trento and Rovere), fashion shows, music festivals and in selected clubs, (rooftop) bars etc. The possible cities where Nuna will be launched are Berlin, New York, Miami as well as London and Tokio.
This popsicle is art!
Second store for De Bakkerswinkel in Rotterdam
13-1-2015
De Bakkerswinkel opened the doors of their second store in Rotterdam (The Netherlands) on 9 January.
Everybody can go to the bakery for breakfast, freshly made sandwiches, a high tea, cake, coffee or a drink with snacks. Besides a big restaurant there is a takeaway shop where you can get a quick coffee and different sandwiches but also buy a cake or marmalade.
Interior
The bakery is located in a former bank office. Designer Piet Hein Eek designed the bakery. De Bakkerswinkel creates new products with respect for the traditional ingredients, Piet Hein Eek designed the restaurant/store in the same way, with respect and understanding of the materials.
De Bakkerswinkel
De Bakkerswinkel is a growing company with eight locations in Amsterdam, Utrecht, The Hague, Zoetermeer and Rotterdam (all in The Netherlands). ‘De Bakkerswinkel’ is not a chain, each location is unique and has its own atmosphere and identity tailored to the environment. Each branch contains a store, a restaurant, a traditional bakery and kitchen that can be seen by guests.
Piet Hekker is the founder and owner of De Bakkerswinkel. He wanted to create a place where people feel at home. The funding is realized through crowdfunding. With crowdfunding a lot of guests are participating in ‘De Bakkerswinkel’! We earlier wrote about De Bakkerswinkel in Amsterdam West who recently also opened in the evenings.
Dutch Stars Favorites
13-1-2015
The 4 favorite cresses from Dutch chefs who got a new Michelin star in the end of 2014.
The 2015 ‘Dutch Stars Favorites’ consists of Aclla Cress, Basil Cress, BlinQ Cress and Shiso Green. This is a balanced blend of subtle flavours according to Koppert Cress, however, each flavour has a distinctive effect on the taste experience of a dish. The ‘Dutch Stars Favorites’ includes 4 boxes of every kind, nice for smaller kitchens where a full box of one cress is too much. The selection is offered in a ‘Dutch Blue’ box.
Dutch Stars Favorites
The favorite cresses are selected by a number of chefs from Dutch restaurants who received a new Michelin star, end 2014. With the composition of the ‘Dutch Stars Favorites’, Koppert Cress starts a new tradition. Every year, after the presentation of the Michelin stars a new composition will be made by chefs. In the video François Geurts from Restaurant FG (Rotterdam, The Netherlands) indicates how he uses the cress.
The Crushi is crunchy sushi
12-1-2015
Jeroen van de Velde and Martijn Klein are the designers of Crushi. Crushi is sushi with a crunchy, tasteful layer.
Crushi
The crunchy sushi is a snack with fresh ingredients and has a low amount of calories. This makes the crunchy sushi a responsible choice. The crunchy sushi doesn’t contain artificial colours nor flavours.
Crushi is created at the kitchen of restaurant Inspired in Utrecht (The Netherlands), and is based on two different foodtrends: sushi and fingerfood. The crunchy sushi will be launched at the Horecava 2015 from 12 till 15 January. The California Crushi will be presented and consist out of: surimi, wakame and Japanese omelet. Later on there will be more varieties.
Piazza Duomo at Harrods
9-1-2015
Since September 2014 , Harrods welcomes five of Italy’s best restaurants in their pop-up concept #Stelle di Stelle. This month the three-Michelin-starred restaurant ‘Piazza Duomo’ by Enrico Crippa takes the lead
Piazza Duomo
Enrico Crippa is famous among the young generation of Italian chefs. Crippa has worked with Europe’s most famous chefs like Ferran Adrià, Michel Bras en Antoine Westermann. In 2005 Crippa opened Ristorante Piazza Duomo in Alba, Italy. Piazza Duomo serves raw ingredients selected from the restaurant’s own vegetable garden that encompasses 5 acres of land.
Piazza Duomo five-course menu at Harrods will feature:
– Veal in tuna sauce
– Alta Langa potato cream with quail egg and Lapsang Souchong
– Agnolotti del Plin stuffed with three roasts, served with roast meat juices
– Fassona beef braised with Barolo and polenta
– ‘Relanghe’ hazelnut cake and cold zabaglione with Moscato wine
There will be a lunch and a dinner round each day. The menu is priced at £ 65 for lunch (a reduced version of the menu), or £ 115 for the whole menu. You can make a reservation till 31 January.
Stelle di Stelle
Stelle di Stelle works together with Identità Golose, a culinary organisation that wants to promote the traditional Italian kitchen and gastronomic delights worldwide. There has been a Stelle di Stelle at London and New York. The next edition will take place in Chicago September 2015.
Restaurant recipes from Amsterdam at Bilder & De Clercq
9-1-2015
The restaurant recipes and ingredients from well-known Amsterdam restaurants are soon available at Bilder & De Clercq shops. From 22 January onwards the dinner-shops at the Clercqstraat and Ceintuurbaan will sell a new signature dish from a restaurant in Amsterdam. The step-by-step recipes come with the necessary ingredients measured in the right quantity.
Participating restaurants
The first three participating restaurants are Envy, Par Hasard and Americano Bar & Kitchen. The following participating restaurants that share one of their restaurant recipes are revealed after the launch. The shop creates a brilliant crossover with the Amsterdam restaurant industry and vice versa.
About Bilder & De Clercq
Bilder & De Clercq was set up by Roger Leopold and Diederik van Gelder. Both live in Amsterdam and daily had to contend with the question “what will I have for dinner tonight?”. Finding the right dishes and ingredients was a frustrating quest that they want to end for everyone with their shop.
Inspire with restaurant recipes
At the dinner-store it’s easy to get inspiration for the right dinner with 14 different dishes available, there is always plenty of choice. The right quantities are exactly measured. Each week, three new dishes are introduced and now monthly restaurant recipes with ingredients will be available as well.
Espressobar
Next to dinner inspiration, Bilder & De Clercq sells hand-made bread and a wide variety for breakfast, lunch and drinks as well. With a few tables and an espresso bar shoppers can enjoy a cappuccino with carrot cake while having a break.
Bakery through crowdfunding
7-1-2015
BAQ, a bakery café in Groningen (The Netherlands) can open its doors through crowdfunding.
Patrick, Ellen and Evelien are the owners of BAQ. With already three locations in Drenthe they now want to open their fourth bakery in Groningen. This requires an investment of at least € 25.000, =. By a crowdfunding campaign via CrowdAboutNow they’ve already have raised 146% of the required € 25.000, =.
Funding
The funding will be used for the required bank guarantee to rent the property and for the purchase of an oven, pastry vitrine, a bread slicing machine, freezer, other kitchen equipment, the interior and marketing. When there will be raised more than the required amount, the additional funding will be used for the purchase of solar panels. The more successful the crowdfunding is, the more sustainable the bakery café will be.
Products
BAQ bakery café works together with local farmers and millers. The bread is made without additives, e-numbers and lactose. They are have a wide range of spelled bread and sourdough. You can go to the bakery for a cup of coffee with some cake or for a delicious lunch.
Thank you
The crowdfunding campaign takes 60 days and lasts until 12 March, 2015. Investments starts from € 100, = with a return of 4% each year for five years. BAQ bakery café is thanking their investors with different rewards per invested amount. For example they are giving a lovely high tea or offer a workshop for making bread to thank for the confidence in the company.
The vending machine of the future
6-1-2015
The Luce X2 Touch TV vending machine uses facial recognition and could deny you an unhealthy snack if you gave the machine an insight in your medical records and the product could harm you. The future of vending machines in hospitals and schools and offices?
The future is near with this vending machine
The Luce X2 Touch TV vending machine is created by Italy-based Rheavendors and recently launched in the UK by Smart Vend Solutions, the machine features a touchscreen display to select an item just like a standard vending machine. However, customers with an account can go through a facial recognition check – to approve the snack (or not) before it’s delivered.
In the last two years, Rheavendors developed the facial mapping software for the machines to allow or disallow products based on the user’s age, gender or dietary needs. For example, if the machine is configured to identify an individual with a nut allergy, it will then prevent the user from ordering a particular item with traces of nuts.
Smart Vend Solutions managing director, Malcolm Standage, about the vending machine: “Now touch screen technology, cashless payment systems, Smartphone integration and automatic dispensing is shaping the future of the industry and we want Smart Vend Solutions to be positioned as a specialist in this marketplace. Through our exclusive partnership with Rheavendors, we are determined to explore unprecedented avenues and endless possibilities in vending. Launching the very first full production facial recognition technology represents an advancement which will bring unlimited benefits to businesses and consumers across the UK.” If you want to know more, contact their office.
Food waste recycling Seattle
5-1-2015
In Seattle it is no longer allowed to throw food and food waste in the bin from 1 January onwards. Enforcement of the new rule will start from July, which implicates that each standard family bin that contains more than 10% recyclable and / or food waste will receive a $ 1,- fine on the next waste bill. Multi-family property owners with too much food waste in trash will get a $ 50, – fine after two warnings.
Recycling for companies
This system of warnings and fines applies to all companies. Before, there were only food recycling rules for catering establishments. Bins in (public) eateries used by consumers are excluded if there are sufficient alternatives to recycle food waste.
Waste target of Seattle
Seattle has set a target to recycle 60 percent of waste in 2015 and is putting effort in achieving this. In 2013 they achieved a recycling percentage of 56%, the city dumps 100,000 tons of food waste in landfills annually. With this new law, Seattle want to divert 38.000 tons of food waste from landfills into composting.
Designer chocolate Christmas tree
24-12-2014
Spectacular showpieces of chocolate has been a ‘Christmas’ tradition by chocolatiers in Paris, New York, Hong Kong, London and other cities all over the world. The Patissier (with flagship stores in Oegstgeest and the Market Hall in Rotterdam, The Netherlands) started this tradition 4 years ago in Oegstgeest and created their designer chocolate Christmas tree, ‘Drops to Christmas’ this year.
Designer chocolate Christmas tree
The designer chocolate Christmas tree consists of 500 hand-poured chocolate balls, made from Valhrona chocolate. The total width is 50 centimeters and the tree is 1.25 meters high. The tree is made by 2 patissiers who worked for 14 days to finish it. 15 kilos of chocolate was processed for the artwork. The ‘Christmas baubles’ tree is a gift by The Patissier to Rotterdam and it’s beautiful new Market Hall. The tree can be admired until 31 December at The Patissier, freshunit 83 in the Market Hall.
