“In the past we have seen that ‘popular diets’ like for example Montignac and Atkins, did wonders (sales wise) for restaurants offering meals prepared within the limits of those diets. Would this be possible with the Scandinavian diet as well?” Our guest writer, Julia Soldic explains….
The masses are embracing the Scandinavian diet, the eatable solution to prolonged life expectancy – Why?
The Gordon Street Garage in West Perth is located in a former garage. The restaurant is based on the idea of simple and local produce. The coffee is for example roasted and ground on location which allows the garage to daily serve different types of coffee. The dishes on the menu are yard-to-table inspired and mostly designed to share. The restaurant has an industrial-chic interior which shows the origin of the building. A lot of furniture and fittings are even made from the wood and steel of the original garage itself. The large space of the Gordon Street Garage is divided into different zones to create a wide range of dining experiences. A part of the space is arranged for a quick cup of coffee, the large bar and high tables are created for a cocktail and a bar snack and another part of the area is used for extensive lunches or dinners. Watch the video for an impression of the Gordon Street Garage.
A temporary potato store will open in Amsterdam on 26 September. The pop-up store ‘Pieperboetiek’ (pieper is a Dutch nickname for a potato) will be opened for two weeks and is dedicated to potatoes. Besides giving information, 30 kinds of potatoes are sold as well. All types of potatoes are organic and grown locally in the Netherlands. The goal of the store is to reduce the gap between the city and countryside. Visitors can ask questions to potato farmers, a fries-debate is held and a potato dinner is organized. The ‘Pieperboetiek’ is an initiative of Krispijn van den Dries, a biodynamic farmer and slightly a potato activist. Earlier Krispijn protested against the low prizes of potatoes by dumping 6.000 kilos of potatoes on the Dam in Amsterdam. Krispijn is, together with city farmer and journalist Felicia Alberding and the Youth Food Movement, committed to an honest food system and better relationships between the city and the countryside.
Photo by Eric Kleinberg
Photo by Eric Kleinberg
Photo by Rahi RezvaniThe Jane in Antwerp beautifully designed by Piet Boon and is highlighted at the website of ‘The Restaurant & Bar Design Awards’. We think it might be one of the title candidates for the award in 2015. The restaurant of Sergio Herman and Nick Bril was opened in March in a chapel of the former military hospital of Antwerp. The preparations of the opening took three years: not only the dishes, but everything around it had to include the vision and feeling of both chefs. A collaboration between artists, designers and deejays was established. With the motto ‘food is our religion’, the kitchen is situated at the place of the altar. Other eye-catchers are the specially printed windows, a neon skull and the 800 kilo chandelier.
It all started as a April fools’ prank last spring: chopsticks that are able to analyze the quality of food. This summer Chinese web giant Baidu launched a prototype of smart chopsticks that focuses on health and hygiene. The smart chopsticks will tell you whether the oil that has been used is fresh: sensors of the chopsticks discover the oil’s temperature and judges its fitness for consumption. Poor food safety is a big problem in China, one of the concerns is ‘gutter oil’. ‘Gutter oil’ is illegal cooking oil what is made by reprocessing waste oil or by dredging up leftovers from restaurants.
Chef Grant Achatz of restaurant Alinea is only 30 years old and no. 9 on ‘The World’s 50 Best Restaurants’ by San Pellegrino. As all his European colleagues particularly create a feast on the plate, this chef creates a complete show with the whole experience but in an understated, un-American way. Marjolein van Spronsen experienced it and concludes in her blog; “This is in the restaurant world, “Think different, Act different’, a rollercoaster ride from three hours that gives you a ‘dazzling experience’ of tastes and experiences”.
Jonnie and Thérèse Boer of ‘De Librije’*** and ‘Librije’s zusje’** opened restaurant ‘t Klooster at Wijk bij Duurstede on 1 September. This restaurant is taken over by former employee Jeroen van Hensbergen and his wife Natasja van Hensbergen. Jeroen and Natasja transformed brasserie ‘t Klooster into a restaurant where high-quality, creative and affordable dishes are served. A special aspect is that the restaurant serves a menu especially for people who had a gastric bypass or gastric sleeve. Natasja herself had gastric bypass surgery and realized that it was very difficult to join others in dining for a full evening. “Jeroen cooks in ‘t Klooster a special menu where the portioning is adapted to the wishes of the guests and where the intolerances and the use of sugar are taking into account.”
NEXTDELI is a new player in the field of food concepts and introduced new products: The Bacon Bullets and The Bacon Balls. The products are inspired on the Dutch well-known ‘Kroket’ and ‘Bitterbal’ and have a bacon flavour. The Bacon Balls and Bullets distinguish themselves from the ‘Kroket’ and ‘Bitterbal’ in three ways: ‘The Crunch’, ‘The Bacon’ and ‘The Taste’. The products have a special crunch because of the use of American breadcrumb. The Bacon can be tasted in the creamy filling and the Taste refers to the spicy aftertaste. The products are made of organic bacon and no additives and preservatives are added. A special sauce is developed to replace the mustard that is usually used with ‘kroketten’ and ‘bitterballen’. The Gunshot sauce looks a lot like a mustard-sauce, but has a sweet touch from honey and a touch of BBQ.
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
This summer we’ve eaten the Italian dish Arancini in the bar of restaurant Filini at the Radisson Blu Aqua Hotel in Chicago. We ate this dish several times in Italian restaurants in America and Australia, but the few times I was in Italy, I haven’t seen it on the menu. Although the dish is probably served there as well. I have not seen this dish in the Netherlands before, although it is a simple dish to make. The dish consist out of deep fried balls of risotto with mozzarella cheese and smoked ham in the middle. A simple and delicious starter and because of the Dutch association with the ‘bitterballen’ it could become very popular in the Netherlands as well ^Marjolein van Spronsen
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
“In the past we have seen that ‘popular diets’ like for example Montignac and Atkins, did wonders (sales wise) for restaurants offering meals prepared within the limits of those diets. Would this be possible with the Scandinavian diet as well?” Our guest writer, Julia Soldic explains….
The masses are embracing the Scandinavian diet, the eatable solution to prolonged life expectancy – Why?
The Gordon Street Garage in West Perth is located in a former garage. The restaurant is based on the idea of simple and local produce. The coffee is for example roasted and ground on location which allows the garage to daily serve different types of coffee. The dishes on the menu are yard-to-table inspired and mostly designed to share. The restaurant has an industrial-chic interior which shows the origin of the building. A lot of furniture and fittings are even made from the wood and steel of the original garage itself. The large space of the Gordon Street Garage is divided into different zones to create a wide range of dining experiences. A part of the space is arranged for a quick cup of coffee, the large bar and high tables are created for a cocktail and a bar snack and another part of the area is used for extensive lunches or dinners. Watch the video for an impression of the Gordon Street Garage.
A temporary potato store will open in Amsterdam on 26 September. The pop-up store ‘Pieperboetiek’ (pieper is a Dutch nickname for a potato) will be opened for two weeks and is dedicated to potatoes. Besides giving information, 30 kinds of potatoes are sold as well. All types of potatoes are organic and grown locally in the Netherlands. The goal of the store is to reduce the gap between the city and countryside. Visitors can ask questions to potato farmers, a fries-debate is held and a potato dinner is organized. The ‘Pieperboetiek’ is an initiative of Krispijn van den Dries, a biodynamic farmer and slightly a potato activist. Earlier Krispijn protested against the low prizes of potatoes by dumping 6.000 kilos of potatoes on the Dam in Amsterdam. Krispijn is, together with city farmer and journalist Felicia Alberding and the Youth Food Movement, committed to an honest food system and better relationships between the city and the countryside.
The Jane in Antwerp beautifully designed by Piet Boon and is highlighted at the website of ‘The Restaurant & Bar Design Awards’. We think it might be one of the title candidates for the award in 2015. The restaurant of Sergio Herman and Nick Bril was opened in March in a chapel of the former military hospital of Antwerp. The preparations of the opening took three years: not only the dishes, but everything around it had to include the vision and feeling of both chefs. A collaboration between artists, designers and deejays was established. With the motto ‘food is our religion’, the kitchen is situated at the place of the altar. Other eye-catchers are the specially printed windows, a neon skull and the 800 kilo chandelier.
It all started as a April fools’ prank last spring: chopsticks that are able to analyze the quality of food. This summer Chinese web giant Baidu launched a prototype of smart chopsticks that focuses on health and hygiene. The smart chopsticks will tell you whether the oil that has been used is fresh: sensors of the chopsticks discover the oil’s temperature and judges its fitness for consumption. Poor food safety is a big problem in China, one of the concerns is ‘gutter oil’. ‘Gutter oil’ is illegal cooking oil what is made by reprocessing waste oil or by dredging up leftovers from restaurants.
Chef Grant Achatz of restaurant Alinea is only 30 years old and no. 9 on ‘The World’s 50 Best Restaurants’ by San Pellegrino. As all his European colleagues particularly create a feast on the plate, this chef creates a complete show with the whole experience but in an understated, un-American way. Marjolein van Spronsen experienced it and concludes in her blog; “This is in the restaurant world, “Think different, Act different’, a rollercoaster ride from three hours that gives you a ‘dazzling experience’ of tastes and experiences”.
Jonnie and Thérèse Boer of ‘De Librije’*** and ‘Librije’s zusje’** opened restaurant ‘t Klooster at Wijk bij Duurstede on 1 September. This restaurant is taken over by former employee Jeroen van Hensbergen and his wife Natasja van Hensbergen. Jeroen and Natasja transformed brasserie ‘t Klooster into a restaurant where high-quality, creative and affordable dishes are served. A special aspect is that the restaurant serves a menu especially for people who had a gastric bypass or gastric sleeve. Natasja herself had gastric bypass surgery and realized that it was very difficult to join others in dining for a full evening. “Jeroen cooks in ‘t Klooster a special menu where the portioning is adapted to the wishes of the guests and where the intolerances and the use of sugar are taking into account.”
NEXTDELI is a new player in the field of food concepts and introduced new products: The Bacon Bullets and The Bacon Balls. The products are inspired on the Dutch well-known ‘Kroket’ and ‘Bitterbal’ and have a bacon flavour. The Bacon Balls and Bullets distinguish themselves from the ‘Kroket’ and ‘Bitterbal’ in three ways: ‘The Crunch’, ‘The Bacon’ and ‘The Taste’. The products have a special crunch because of the use of American breadcrumb. The Bacon can be tasted in the creamy filling and the Taste refers to the spicy aftertaste. The products are made of organic bacon and no additives and preservatives are added. A special sauce is developed to replace the mustard that is usually used with ‘kroketten’ and ‘bitterballen’. The Gunshot sauce looks a lot like a mustard-sauce, but has a sweet touch from honey and a touch of BBQ.
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
This summer we’ve eaten the Italian dish Arancini in the bar of restaurant Filini at the Radisson Blu Aqua Hotel in Chicago. We ate this dish several times in Italian restaurants in America and Australia, but the few times I was in Italy, I haven’t seen it on the menu. Although the dish is probably served there as well. I have not seen this dish in the Netherlands before, although it is a simple dish to make. The dish consist out of deep fried balls of risotto with mozzarella cheese and smoked ham in the middle. A simple and delicious starter and because of the Dutch association with the ‘bitterballen’ it could become very popular in the Netherlands as well ^Marjolein van Spronsen
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