The Burger Shed
6-2-2014
The famous Australian chef Justin North opened ‘The Burger Shed’ last year. He is the first of many chefs to develop a gourmet burger food concept. Because of the financial crisis in Australia, many customers choose for the opportunity of dining out inexpensively. ‘The Burger Shed’ is designed by Mima Design based on the concept; an inviting restaurant that expresses quality and affordability. The burger restaurant has brick walls, a concrete floor with elements of wooden pallets, raw materials and industrial lighting. Back-to-basics. The menu of ‘The Burger Shed’ focuses on the use of local and high-quality products. The menu offers four types of burgers (beef, lamb, chicken and Portobello), fish tacos and chicken tortillas.
Maison F high-end French fries in Paris
5-2-2014
Late 2013 Maison F opened in Paris, a high-end restaurant specialized in French Fries. They serve the fries with all their dishes. As guest you can choose the size (7 or 10 mm), with or without skin and the taste of the day fries. Clotilde Dusoulier, food blogger from the website Chocolate & Zucchini has eaten fries made of saffron risotto with her duck fillet. The fries are served with dishes that are prepared with products of the best craftsmen. They also have a bar with an extensive cocktail menu. Nice to visit when you’re in Paris!
Van Dobben goes to Sochi
5-2-2014
Master croquette maker Piet Brink from ‘Van Dobben’ travels to Sotsji to make croquettes and ‘bitterballs’. He expects to make an average thousand per day that are sold in the ‘Holland Heineken Huis’. It was hard to arrange the paperwork for the import of frozen croquettes, this way the producer bends a problem into an opportunity.
New pasta restaurant in Rotterdam
30-1-2014
A no nonsense restaurant, eating food as nature intended it: new in Rotterdam is ‘De Pasta Kantine’ (translated as the pasta canteen). Various pasta dishes, salads made from fresh and biological ingredients. Guests can also order half portions to taste a bit of everything. All dishes cost under € 10,= and are available gluten free, except the lasagnas. With the ‘Container for the neighbors’ suggestion guests are attended to take their leftovers home. A bottle of tap water costs € 1,= and sponsors to ‘Dine4Them’, a foundation dedicated to the Youth Care Agency and the Food Bank Rotterdam.
Sweet delights served by the meter from the Pastry Library
28-1-2014
If you are on a vacation in Dubai, want to dine out and love desserts, you should definitely eat at restaurant Stay at The Palm (One&Only resort). They have a menu that’s inspired by the French chef Yannick Alléno (three Michelin stars since 2007). By handing over the menus the waiter already warns you to leave some space for the dessert! And we must say that our meter desserts, prepared by Chef Kevin Lacote based on our tastes, was great! The method of serving is beautiful, a kind of ‘dessert wave’. Guests can also make a selection of friandises from the library, which will be served with your coffee. ^Marjolein
Cragels, the kickoff of the year of hybrid foods
27-1-2014
Cragels – the adventurous hybrid between a croissant and a bagel, the newest “famous” pastry of New York. Originating from The Bagel Store on Bedford Avenue in Williamsburg this is the snack that tries to challenge the cronut in 2014. Saturday January 25, was the first day that the bakery was serving flavored cragels next to the basic cragels and we were there to try them out! They were selling plain, chocolate, bacon-cheddar-egg and parmesan spinach cragels. Personally I was especially impressed by the way both items were actually to be found in the eating sensation. When you take a bite, the first you notice is the flakiness of the croissant but when you are really eating your bite you feel and taste the denseness of the bagel. On top of that the flavor is very full and I have to say the bacon-cheddar-egg cragel was a delight for the taste buds! Hospitality insiders already predicted it.. 2014 will be the year of hybrid foods and I would say, this is a great kickoff!^Leonie van Spronsen
Call it a champagne bar, call it a hotdog store
27-1-2014
Dutch chef-kok Ron Blaauw opened the ‘Ron Gastropub‘ in April with affordable dishes of high gastronomic level. Ron Blaauw will open his new concept ‘The Fat Dog’ in Amsterdam in April. The restaurant will serve handcrafted hotdogs with diverse toppings in combination with a glass of bubbles, wine or gin tonic. The new concept is inspired by Bubbledogs in London, a champagne bar that serves bubbles with hotdogs instead of caviar.
Shepherd Ham
24-1-2014
Shepherd Ham is made from sheep that are taken to graze on moorlands, dikes and other natural grazing and they are accompanied by a shepherd. Shepherd Ham is a local product of Limburg and is soft and full of flavor, available with or without bone. The meat is massaged with fine sea salt and then dry-cured for a length of time. Each Shepherd Ham has its own story: every shepherd has a UBN number that can be traced through the website. So you can see the information about the shepherd and the grazing locations.
Buy a cow
16-1-2014
The need for sustainable produced meat increases. At the website koopeenkoe.nl consumers can buy a ‘horizontal’ part of a cow together with other consumers, also called ‘crowd butching’. The cows of koopeenkoe.nl have three times more space than an average cow and don’t eat manipulated food or antibiotics. If the entire cow is sold, the cow is slaughtered and the meat matured. Buyers receive a 7,5 kilo meat packet for two persons, from steak to sausage. The more people buy a cow, the faster you receive the meat package at home. Because the meat of koopeenkoe.nl goes directly from farmer to consumer, the meat is affordable.
Algae flour by Roquette
13-1-2014
Roquette developed flour based on algae. With this flour it’s possible to bake a brioche without eggs, butter or allergen. With the flour the brioche will contain 70% less fat than normal. During the FiE Innovation Award in Frankfurt this November the High Lipid Algal Flour by Roquette won the overall price for most innovate product and was category winner in the Bakery category. The flour is approved as ingredient by the EU and has the American GRAS-label (Generally Recognized As Safe). Roquette joined the ALGOHUB® research program for developers of ingredients based on micro-algae in 2008. Last year we’ve spotted egg-replacement ingredient ‘Beyond Eggs‘.
