Tasty cooking with insects – The Insect Cookbook
12-4-2012
Mid April the first Dutch insect cookbook will be available in stores, created by entomology professors Arnold van Huis and Marcel Dicke and cooking teacher Henk van Gurp. With recipes like grasshopper skewers, insect cookies, flower power insect salad and much more. In the Netherlands, insects are rare as a dish, but 80% of the world population eats insects. The ‘fruits de terre’ are full of proteins and have a much smaller environmental footprint. This cookbook provides besides recipes facts and figures about buying and preserving insects as well. It also features interviews with top chefs and growers.
Reusable brown paper bag
11-4-2012
Do you like the classic brown paper bag of bread, but you think it is annoying that you can use only once and that the bag will quickly tear apart. Try this new paper bag, the bag is insulated and therefore reusable and also good for the environment.
Make-up pallette
11-4-2012
A nice idea for Mother’s Day, a chocolate pallette. Christophe Roussel made ??a nice make-up set of edible chocolate, a nice alternative for the traditional box of chocolates.
Omelet and a waffle at once
11-4-2012
The ideal breakfast, an omelet with a waffle. It can now at the same time with the new ‘Warning Breakfast Express’.
Ice cream salon with characters
6-4-2012
Once upon a Milkshake is an ice cream salon with different characters for every flavour. Inspired by various writers who tell stories about their travels and experiences, they created a character for each product with a short story. The characters include: Agent Red Velvet (cacao with cream cheese), Honey Nougat (premium nougat and honey) and Spooky Mocha (aromatic coffee beans and chocolate).
Restaurant Day
5-4-2012
Restaurant Day is a day where anyone can set up a restaurant, café or bar. It can be anywhere, like at your home, at the office or on a street corner! The next Restaurant Day is planned on the 19th of May.
Martin Creed unveils restaurant at Sketch
4-4-2012
Martin Creed was given a completely open brief to design the Sketch restaurant in London. The only note was that it could function as a restaurant. He used 96 different types of marble and all objects in the restaurant, from cuttlery, tables, chairs to glassware are different. The Master Chef Pierre Gagnaire makes the experience complete by cooking visually dishes, therefore art and food go hand in hand at Sketch.
Frozen beer foam
4-4-2012
The Kirin brewery has lauched Ichiban Shibori’ with frozen beerfoam. The foam is edible like a sorbet and doesn’t make the beer watery.
Magnum Pleasure Hunt 2
4-4-2012
Magnum continues it’s Pleasure Hunt succes with a sequel. Brands like Bing and KLM are visible in the interactive game as well as the Fasano Hotel in Rio de Janeiro receives an extra (sixth) star by the main character. Play the Pleasure Hunt here here.
Chocolate Easter room at Cavendish Hotel
2-4-2012
The Cavendish Hotel in London devised a competition, where the winner and his or her beloved can spend Easter Eve in their special designed chocolate room. Topchocolatiers have done their best to make as many objects as edible such as flowers, slippers and even the toothbrush! In total, more than 100 kilograms of chocolate is used.
