Clever ice cream spoon
This so-called 15.0% ice cream spoon is made from solid aluminum which is heat-conducting. The heat of your hand makes the ice cream melt to easily lick of the ice of the spoon.
This so-called 15.0% ice cream spoon is made from solid aluminum which is heat-conducting. The heat of your hand makes the ice cream melt to easily lick of the ice of the spoon.
The Museum Aan de Stroom (MAS) is a diamond in the Antwerp harbor area, next to old cranes and a marina. The imposing building is located in a relatively unknown part of the city and houses a museum, the raw Café Storm and two star restaurant ‘t Zilte by Viki Geunes. With this mix of interests the area attracts a diverse audience.
Tip: Also check ‘Antwerpen Proeft’ from 16 to 19 August.
It is not a ‘real’ hotel, because of the missing licenses, but a range of shops, a café and a clothing shop of the leading Dutch design production company Droog. Droog creates products, projects and events around the world in collaboration with designers, clients and partners, located in Amsterdam. Hotel Droog is an exhibition space and test space and opens officially in September.
The In-N-Out pop-up restaurant that opened on the 24th of July in Singapore was sold out within 5 minutes. The fast food chain tests if it should expand to Asia, another pop-up store for one day opened in Tokyo in March.
Because not everbody has the skills of Jiro Ono ***, the Japanese have introduced the sushi bazooka. A practical tool for home made sushi.
Nice idea, but maybe a little less functional… a cup made of a cookie. You sure do surprise your guests!
At restaurant Ivy in Rotterdam (The Netherlands) they serve very original ‘sweets’ with their coffee service. Original Ivy sweets and cookies served on a cloud of cotton candy. Not only the coffee service is original, during the dinner you will be pleasantly surprised by the dishes from François Geurds.
Cocoagraphs are artisan chocolate bars printed with edible Polaroid-style photographs. Calling to mind nostalgia for years past, these charming confections are completely custom, printed with any photograph, logo, or image of your choice. With each cocoagraph handmade to order, all users have to do is upload a photo and choose the ingredients from milk, white, dark or organic dark chocolate. Watch the video that explains the process.
Michelin star chef Paco Roncero has created a research workshop together with Guia Repsol, HP, LandRover, NH Hoteles and Miele. The futuristic room is used to experiment with new creations and the influence of the surroundings. Elements like certain colors, shapes and flavors on the experience are tested and environmental comfort variables such as temperature, humidity, sound and light can be manipulated as well.
The vegetable glass house of restaurant Vork & Mes is the location of the Groen, Groener, Groente! food congress on September the 24th. Chef Jonathan Karpathios grows most of the vegetables for the restaurant himself and the menu consists 80 percent out of vegetables. After the congress there is a talkshow in Vork & Mes with Niven Kunz, Brenda Frunt, Ruud Wunneberg and Harold Hamersma.
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This so-called 15.0% ice cream spoon is made from solid aluminum which is heat-conducting. The heat of your hand makes the ice cream melt to easily lick of the ice of the spoon.
The Museum Aan de Stroom (MAS) is a diamond in the Antwerp harbor area, next to old cranes and a marina. The imposing building is located in a relatively unknown part of the city and houses a museum, the raw Café Storm and two star restaurant ‘t Zilte by Viki Geunes. With this mix of interests the area attracts a diverse audience.
Tip: Also check ‘Antwerpen Proeft’ from 16 to 19 August.
It is not a ‘real’ hotel, because of the missing licenses, but a range of shops, a café and a clothing shop of the leading Dutch design production company Droog. Droog creates products, projects and events around the world in collaboration with designers, clients and partners, located in Amsterdam. Hotel Droog is an exhibition space and test space and opens officially in September.
The In-N-Out pop-up restaurant that opened on the 24th of July in Singapore was sold out within 5 minutes. The fast food chain tests if it should expand to Asia, another pop-up store for one day opened in Tokyo in March.
Because not everbody has the skills of Jiro Ono ***, the Japanese have introduced the sushi bazooka. A practical tool for home made sushi.
Nice idea, but maybe a little less functional… a cup made of a cookie. You sure do surprise your guests!
At restaurant Ivy in Rotterdam (The Netherlands) they serve very original ‘sweets’ with their coffee service. Original Ivy sweets and cookies served on a cloud of cotton candy. Not only the coffee service is original, during the dinner you will be pleasantly surprised by the dishes from François Geurds.
Cocoagraphs are artisan chocolate bars printed with edible Polaroid-style photographs. Calling to mind nostalgia for years past, these charming confections are completely custom, printed with any photograph, logo, or image of your choice. With each cocoagraph handmade to order, all users have to do is upload a photo and choose the ingredients from milk, white, dark or organic dark chocolate. Watch the video that explains the process.
Michelin star chef Paco Roncero has created a research workshop together with Guia Repsol, HP, LandRover, NH Hoteles and Miele. The futuristic room is used to experiment with new creations and the influence of the surroundings. Elements like certain colors, shapes and flavors on the experience are tested and environmental comfort variables such as temperature, humidity, sound and light can be manipulated as well.
The vegetable glass house of restaurant Vork & Mes is the location of the Groen, Groener, Groente! food congress on September the 24th. Chef Jonathan Karpathios grows most of the vegetables for the restaurant himself and the menu consists 80 percent out of vegetables. After the congress there is a talkshow in Vork & Mes with Niven Kunz, Brenda Frunt, Ruud Wunneberg and Harold Hamersma.
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