Meat Free Week in Australia
20-3-2013
“Lamb chop move aside, it’s MY time to shine,” (said Mr Beetroot). This week is the ‘meat free week’ in Australia (18-24 march). During this week Australia needs to think about how much meat they consume, because as a nation they consume way too much. The land-based food sector and also the seafood industry are under pressure. With the meat free week the organisation hopes that people realize that they need to contribute to a brighter future for their environment, animals and farmers by eating less meat and more vegetables. On the website of The Sustainable Table you can download a recipe booklet with meat free recipes.
Easter: Marshmallows and cocktails
20-3-2013
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year ‘chocolate room‘. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com. Who knows your company might be on horecatrends.
During Easter, you do not just make the dishes special, but also the drinks you serve. Very simple yet fun, decorate a cocktail with a bunny or a chicken made of marshmallow. You can choose to make your own marshmallow, or just buy them. While the kids search for eggs, the adults can enjoy their Easter Cocktail….
La Bullipedia a new revolution in gastronomy
19-3-2013
The famous Catalan chef cook Ferran Adrià presented an online encyclopedia called ‘La Bullipedia’ at the University of Barcelona. The project is a new revolution in gastronomy and is primarily adressed to chefs and cooking schools. Ferran Adrià expects that ‘La Bullipedia’ will be operational around January 2016.
Protest Lasagne
18-3-2013
Slow Food Italy conducted, together with a number of restaurants in Italy the campaign ‘Ne le Abbiamo tasche Ripiene!’ last week. This action (from March 6 until March the 17th) was launched to protest against the escalating incidence of food scandals. During this action chefs across the country prepared their traditional filled pasta dishes, revealed the recipe and the exact origin of the ingredients to their customers.
A new edible flower by Koppert Cress
12-3-2013
The company Koppert Cress has developed a new edible flower, named Vananco Leaves. The purple flower with white accents has a neutral taste and is widely applicable. Because of the color the flower matches well with desserts, salads or both fish and meat. The Vananco Leaves are originated in the Asian rainforest and grows in moist places. Koppert Cress offers Vananco Leaves that are specially grown for consumption and can safely be used in dishes.
Paint Your Pizza and then order it
11-3-2013
Paint your own pizza and then order it. This is possible at ‘Paint your Pizza’ a project by the Swedish artist Jonas Lund. New York-based ‘Paint Your Pizza’ arose from another project Lund created last year called The Paintshop, which offers a platform on which online users can collaboratively paint pictures and then sell their creations . ‘Paint Your Pizza’ offers an online “canvas” upon which visitors can create the image of their dream pizza. Through a partnership with New York City’s Famous Original Ray’s Pizza, customers can then order an edible version of their creation for delivery to the door.
Easy Morning Wiener Fruhstuck
11-3-2013
Viral by DDB-Tribal in Vienna, we only post it for those who have problems waking up especially on a Monday morning! An easy breakfast like this at McDonald’s looks really tempting.
Easter: Sea Beggars meal in an egg
7-3-2013
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year Special Easteregg. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com . Who knows your company might be on horecatrends.
Every year on April 1st the liberation of the Spanish occupation by ‘Sea Beggars’ is celebrated in Brielle, The Netherlands. During this day the people of Brielle wear historical clothing and they perform in the open air theater ‘the key to the city’. This year the activity coincides with Easter. Brasserie Hotel De Nymph serves the traditional ‘Sea Beggars’ meal consisting of marrowfats, bacon, fried onions, piccalilli, pickles, stewed meat and boiled potatoes. Because the festival coincides with Easter, Brasserie The Nymph combines Easter with the ‘Sea Beggars’ meal and serves the meal in egg shape.
Bouquet of fruit
5-3-2013
Edible Arrangements sells bouquets made from fresh fruit. The ‘confetti fruit cupcake’ is a festive bouquet of fruit in different forms with cupcakes. For the cupcake, a pineapple is shaped in a cupcake, dipped in white and brown chocolate and topped with festive sprinkles. The cupcake-shaped pineapple is arranged in a cupcake holder together with other fresh fruit. The ‘confetti fruit cupcake’ is a cheerful bouquet to serve for dessert or breakfast. Edible Arrangements has many outlets in America (more than 1.000), but also in the Far East, Middle East and Italy.
Places I have eaten
4-3-2013
OpenTable released a new Facebook App that’s called ‘Places I’ve Eaten’. With this app users can list and rate the restaurants they’ve been to, choose what they will like to visit and see the places that their Facebook friends have listed and rated. With this app users can also search for restaurants based on their rating, places their Facebook friends have visited ore select properties known as kid-friendly and serving vegetarian food. Users can choose to keep their listing private or to make it available on Facebook for others. Earlier the company acquired the FoodSpotting App.
