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TRANSCRIPT
foodwatching April 2015
foodwatching April 2015 | www.thefoodpeople.co.uk 1
Index • INTRODUCTION
• SUMMARY
• OUR TREND PREDICTIONS
• RESTAURANTS
• CHEFS TO WATCH
• EXTREME AGEING
• PARIS SANDWICH & SNACK
• IN THE NEWS
• NEW TO MARKET
• IN DEEP – SAVOURY JAMS
• SHOWS AND EXPOS
• FOODIE BOOKS
foodwatching April 2015 | www.thefoodpeople.co.uk 2
• IFE INNOVATION WINNERS
• MAY 2015 FOODWATCHING
Introduction We hope that this report stimulates ideas for new, exciting and
inspirational products and services that grow your business.
foodwatching brings to you what’s hot, new, interesting, radical and
inspirational on the global food scene. As this scene is ever
changing we bring this thought provoking information to you
monthly.
This is your report. We want you to cut it, paste it, copy it and use it
as a source of inspiration within your business and with your
clients. You can even add your own sector specific examples and
ideas. All we ask is that you credit us by stating the date as well as
foodwatching at thefoodpeople.
Discover tomorrow's food trends today
foodwatching April 2015 | www.thefoodpeople.co.uk 3
Introduction Tracking foods trends is a crucial way to understand what consumers
are doing now and may be doing next, which should inspire you to
dream up new food concepts, ideas and experiences to excite your
consumer and anticipate their needs.
foodwatching is qualitative, we compile it by looking, watching, talking,
reading, eating, cooking, shopping, travelling, surfing, consuming, dining and
generally immersing in the world of food, food services and food experts.
Remember all trends do not apply to all consumers, one man’s heaven is
another man’s hell, or to put in another way, beauty is in the eye of the
beholder.
Despite it’s size and frequency foodwatching can not cover everything that
is happening in food, the world is too big and a month is a long time in food,
so we’ve decided to cover the things that we believe apply to the majority of
food businesses.
Discover tomorrow's food trends today
Why participate in foodwatching
foodwatching April 2015 | www.thefoodpeople.co.uk 4
foodwatching foodwatching
| food-wa-tching | verb
observing an occurrence or series of occurrences that
illustrate a product or service that satisfies mans basic
need for food and drink* in a unique, new, different,
innovative, inspirational or unusual way.
* Foodwatching can also include observing some non food and
drink examples as we think these are really useful in this
context
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executivesummary • Dirty French - This latest trend has been set by a New York restaurant of the same name. To sum it up, it takes the building blocks of
French cuisine then muddies things up by throwing in an element from a completely different global cuisine.
• Vienna – the history, stories, flavours and some recipes – no! not the secret one – of the cakes and pastries of Vienna!
• Restaurants - Bruno Loubet has opened the Grain Store Unleashed a pop up where an even more experimental and adventurous approach
is being taken – unleashing Bruno’s culinary imagination. Afternoon tea Arzak style is being served at the Halkin Hotel in London, with the
menu drawing on the principles of Basque cuisine. Big Fernand has arrived in London from France serving ‘Hamburges’ made from British
meat but the main speciality is the French cheese, they have a big focus on customer service with a goal of serving within 40 seconds!
Staying with burgers is Black Tap in Soho concentrating on American classics but also catering for the health conscious. Danny Meyer has
opened Porchlight in New York serving Southern Style cocktails alongside Southern influenced bar snacks served on an ‘inside’ porch
complete with rocking chairs.
• Extreme Ageing - chefs are pushing the boundaries of beef by hanging the meat for increasing periods of time and calling it ‘extreme
ageing’, maturing meat much like a fine cheese.
• Paris Sandwich and Snack Show – we bring you the top 5 trends!
• IFE 2015 – the winners of the World Innovation Awards
• In the news – Mark Moriarty is named UK Young Chef of the Year, thieves steal the cruffin recipe, Munchery launches in NYC, Fruit Fairies
revolutionize student food and eventually, cultivated truffles are a success.
• New to Market- fish and chips on a stick, pulled BBQ salmon, Cheez-It all cheese puffs, functional health salads and powerhouse bowls.
• In deep – savoury jams
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summaryinwords
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Dirty French Vienna bakes The Grain Store Unleashed Basque style afternoon tea Big Fernand French burgers Porchlight – Southern style Extreme ageing Fruit Fairies Cultivated truffles Fish and chips on a stick Functional salads Pulled BBQ Salmon Savoury jams
Ourpredictions
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Food Trends Map 2015-16 Dirty French
fits into
• informal indulgence
• food experience
global trends for 2015-16
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Dirty French – what’s it all about?
This latest trend has been set by a New
York restaurant of the same name. To
sum it up, it takes the building blocks
of French cuisine then muddies things
up by throwing in an element from a
completely different global cuisine.
At first glance the menu will seem as any
other typical French menu – divided into
Hors d’Oeuvres, Salade, Poisson etc.
However, closer inspection will reveal the
trout meunière is speckled with sesame
seeds, and the house version of frisée aux
lardons is garnished with a strange
ingredient called “sizzling giblets.” The
roasted clams are flavoured with “berbere
spices,” the haricots verts aren’t
haricots verts at all (they’re “haricots
asiatiques”), and the usual baguette-
and-butter service has been replaced
by fresh-baked Moroccan-style
flatbreads, which are hoisted to the
table with a smear of fromage blanc
scattered, like a robust gourmet version
of the old supermarket classic Boursin,
with herbes de Provence.
The lamb carpaccio has a similar
Moroccan kick to it - it’s pooled with
guajillo-chile oil on top and plated
under a scrim of yogurt. The mille-
feuille is inventively constructed with
slivers of
The trend is in its infancy, as are many of the chefs following it – but we suggest you keep your ear to the ground on this one!
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trumpet mushrooms and green Thai
curry, and the house tuna tartare is
touched with Thai chile and designed to
be eaten as a satisfyingly messy finger
food, with torn strips of crackly, roti-style
“crêpe Indochine.”
But if you’re thinking this is (dare we
say) fusion food – you’re not looking
close enough. Note the styles -
“meunière”, “mille-feuille”, “tartare” and
the ingredients - “haricots verts”, “frisée”
and “lardons” – all very French aren’t
they. And that’s the point.
Dirty French – the restaurant
The menu here is so fascinating, we
really could mention every single dish
and unravel the countries within. But
we’ll just stick with a few of our
favourites that hopefully give you a
snapshot if the diversity within!
In no particular order….
Banh Mi – duck confit, foie gras,
cornichon
Steak au Poivre – short rib, lime
cornichon
Terrine – Foie gras, crispy bric, burnt
lemon
Salmon Maison – potato, dill, blackening
spices
Americaine – Monkfish, cayenne, coconut
Beignets – chicory, caramel sauce
Gateau – chocolate ganache, cocoa
cake, pistachio yoghurt
Tatin – pineapple, banana, rum raisin ice
cream
Tarte – preserved lemon, almond,
toasted meringue
“Dishes like Duck à l’Orange with ras el
hanout and preserved oranges and Trout
Amandine with sesame and apricots
remain true to their French roots but are
restyled with flavours that explore the
breadth and depth of the global French
culinary influence”
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New York http://www.dirtyfrench.com/#menus
French Louie There are several ‘DF’ restaurants emerging from the States and Canada, influenced in particular by Montreal and New Orleans due to French communities and history. French Louie in Brooklyn has a nod to all French enclaves including New Orleans and Montreal; i.e. snails with grits or skate meunière with "dirty rice"
The country slopes eastward and southward from the Kjólen Mountains along the Norwegian border, where the highest point is Kebnekaise at 6,965ft in Lapland.
In the north are mountains and many lakes. To the south and east are central lowlands and south of them are fertile areas of forest, valley, and plain.
Along Sweden's rocky coast, chopped up by bays and inlets, are many islands, the largest of which are Gotland and Öland.
In the north are mountains and many lakes. To the south and east are central lowlands and south of them are fertile areas of forest, valley, and plain.
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Brooklyn
http://frenchlouienyc.com/
Claudette Provence
Chef Wade Moises and Chef de Cuisine Koren Grieveson’s
menus focus on local produce, seafood and North African
aromatics found in the Provençal kitchen.
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New York
http://claudettenyc.com
Cherche Midi Keith McNally at Cherche Midi updates old-
fashioned dishes like frogs' legs and
elevates bistro-friendly fare like salad
niçoise and skate meunière.
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New York
http://www.cherchemidiny.com/
Le Pigeon Somewhat longer established, was Le
Pigeon in Portland, Oregon ahead of it’s
time? Well, now it’s time HAS come, and
there’s defiantly a dirty link – the
restaurants cookery book is called Le
Pigeon: Cooking at The Dirty Bird!
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Portland
http://lepigeon.com/
Elan
Chef David Waltuck returns five years after the closing of his
iconic Chanterelle with more idiosyncratic fine-dining
extrapolation at his new spot in the Flatiron District.
Their name “élan” reflects the energy and style of both the food and
the setting: the space is casual yet sophisticated, and likewise our
menu strikes a balance between refined and whimsical. David’s
cuisine draws on his experience and his interests, from classic
French terrines to the Chinese takeout-inspired “General Tso’s
Sweetbreads.”
Foie Gras Pop with fig and pistachio
Grilled Seafood Sausage with sauerkraut
“General Tso’s” Sweetbreads with leeks, oranges, and chiles
Apple sundae with halvah and butterscotch.
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New York
http://elannyc.com/
Tentatively dabbling….
Not quite ready, but just dipping their toe into the water of
Dirty French are Pierre Koffman and The Clove Club…
With just a nod to the movement, Pierre Koffman has Scallops with
Thai spices on the menu currently.
And slightly more upmarket and only a bit of twist but James at
Clove Club is doing Burgundy Dinner. Perhaps a bit less dirty but
shows French influences with modern techniques etc.
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Dirty fries go gourmet Glamming up everyday frites is a great way
to dirty up your fries.
Lardo, Portland, Oregon. Their skin-on
beauties are mixed with pork scraps, marinated
peppers, fried herbs, and Parmesan to make
for an unexpectedly colourful dish.
Christopher’s, Covent Garden, London.
Here the Martini bar dresses up posh fries with
flakes of rich, earthy truffles and a sprinkling of
Parmesan.
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Some US takes on this trend is to smother fries in cheesy sauces as a
way to dirty them, but this is slightly different to the new movement of Dirty French
Ourpredictions
Ah…Vienna
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Food Trends Map 2015-16 Viennese cakes and
pastries
fits into
• What’s the story
•Back to the future
global trends for 2015-16
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Sachertorte
In 1832, Prince Metternich asked his court kitchen to create a
special dessert for a reception. Due to the illness of the chef, it
fell to the 16-year-old apprentice Franz Sacher (1816-1907) to
dream something up: and thus the Original Sacher-Torte, now
famous all over the world, was born ...
The Original Sacher-Torte has been the most famous cake in the
world since 1832 and the original recipe remains a well-kept secret
of Hotel Sacher, Wein. Only the Original Sacher-Torte is produced
according to this original recipe. The basis of the entire confection
is a chocolate cake, thinly coated by hand with best-quality apricot
jam. The chocolate icing on top of it is the crowning glory.
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THE best place to taste your first Sachertorte
http://www.sacher.com/sacher-cafes/
Sachertorte – a recipe Ingredients
140g/5oz plain chocolate
140g/5oz unsalted butter, softened
115g/4oz caster sugar
½ tsp vanilla extract
5 free-range eggs, separated
85g/3oz ground almonds
55g/2oz plain flour, sieved
For the topping and the icing
6 tbsp apricot jam, sieved
140g/5oz plain chocolate
200ml/7fl oz double cream
25g/1oz milk chocolate
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Grease a deep 23cm/9in round cake tin
then line the base with greaseproof
paper.
Break the chocolate into pieces, melt
gently in a bowl set over a pan of hot
water, stirring occasionally, then cool
slightly. Beat the butter in a bowl until
really soft, then gradually beat in the
sugar until the mixture is light and fluffy.
Add the cooled chocolate and the
vanilla extract and beat again. Add the
egg yolks, then fold in the ground
almonds and sieved flour. The mixture
will be quite thick at this stage.
In a separate bowl, whisk the egg
whites until they are stiff but not dry.
Add about one-third to the chocolate
mixture and stir in vigorously. Gently
fold in the remaining egg whites. Pour
the mixture into the prepared tin and
level the surface.
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Bake in the oven for about 45-50
minutes, or until well risen at the top and
the cake springs back when lightly
pressed with a finger. Leave to cool in
the tin for a few minutes then turn out,
peel off the paper and finish cooling on a
wire rack.
To make the topping, heat the apricot
jam in a small pan and then brush evenly
over the top and sides of the cold cake.
Allow to set.
Make the icing by breaking the plain
chocolate into pieces. Heat the cream
until piping hot, remove from the heat
and add the chocolate. Stir until the
chocolate has melted, then cool till a
coating consistency. Then pour the icing
on to the centre of the cake. Spread it
gently over the top and down the sides,
and leave to set.
For the ‘icing’ writing, break the milk
chocolate into pieces then melt gently in
a bowl set over a pan of hot water.
Spoon into a small paper icing bag or
polythene bag and snip off the corner.
Pipe ‘Sacher’ across the top and leave to
set.
Kaiserschmarrn Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake
made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split
into pieces while frying, sprinkled with powdered sugar, and served hot with
plum sauce on the side or on top.
Also known as "Emporers Trifle" this dish is a true staple in Viennese cuisine and can
not only be served as dessert but also as a main course.
Kaiserschmarren can be prepared in different ways. When making Kaiserschmarren the
egg whites are usually separated from the yolk and beaten until stiff; then the flour and
the yolks are mixed with sugar, and the other ingredients are added, including: nuts,
cherries, plums, apple jam, or small pieces of apple, or caramelized raisins and slivered
almonds. The last mentioned ingredients (nuts, cherries, plums, apple jam, or small
pieces of apple, or caramelized raisins and chopped almonds) aren't in the original
recipe and just additions made by some cooks based on their personal preferences. In
the original recipe there are only rum-soaked raisins.
The pancake is split with two forks into pieces while frying and usually sprinkled with
powdered sugar, then served hot with apple or plum sauce or various fruit compotes,
including plum, lingonberry, strawberry, or apple. Kaiserschmarren is eaten like a
dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants
and taverns in the Austrian Alps, as a quite filling meal.
Traditionally, Kaiserschmarren is accompanied with Zwetschkenröster, a fruit compote
made out of plums.
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Drooling yet?!
Kaiserschmarrn – a recipe
Ingredients:
6 eggs
350–400 ml milk
180–200 g finely ground flour
3 tbsp crystal sugar, for the topping
2 tbsp raisins
1 packet (8g) vanilla sugar
A dash of rum
Some grated lemon rind
A pinch of salt
Approx. 50 g butter for frying
1 tablespoon of butter shavings and
crystal sugar, for caramelising
Icing sugar and cinnamon for dusting
How to prepare it:
Place the raisins in a bowl, mix with the
rum and leave to stand for approx. 15
minutes. Separate the eggs and place
the yolks in a mixing bowl. Pour in the
milk, flavour with some grated lemon
rind and vanilla sugar, and add the
flour. Mix to form a smooth dough.
Beat the egg whites together with the
sugar and a small pinch of salt until it
forms a firm peak, and fold into the
dough mix. Pre-heat the oven to 180
°C.
Melt the butter in a heatproof (coated)
Serve with baked plums, a berry or fruit compote.
foodwatching April 2015 | www.thefoodpeople.co.uk 24
dish. Pour in the mixture and after 1–2
minutes sprinkle the soaked raisins over
the top. Cook the underside until light
brown, turn over using a spatula and
bake for 6–8 minutes in the pre-heated
oven until golden brown.
Tear the ‘Schmarren’ into small pieces,
using two forks. Sprinkle the butter
shavings over the top, add some crystal
sugar, and caramelize in the broiler
under high top heat.
Remove from the oven and arrange on
pre-heated plates. Dust with
confectioners sugar and cinnamon.
Apple Strudel
The oldest surviving recipe now
resides in the Vienna City Library, but
it is by no means the definitive one.
Suffice to say that variations on the
strudel can be found throughout central
and eastern Europe, and it's also certainly
related to the filo pastry desserts of the
Balkans and the Middle East. As the
Oxford Companion to Food notes, "all
countries in which it is known take great
pride in it, and several claim to have
invented it."
Fair enough – the combination of thin,
crisp layered pastry and soft, sweet fruit is
a winner whichever side of the Danube
you live.
Lots of recipes claim that readymade filo
pastry is perfectly acceptable for strudel.
Nigel Slater admits it's a "cop-out … but a
good one and one that is used by more
than a few cafes".
Simon Hopkinson and Lindsay Bareham,
however, disagree: "To make a really
fine strudel, you have to make your own
pastry," they insist, before going on to
claim that this is "actually quite good fun
to make … and the texture is uniquely
crisp yet yielding".
Now for the filling…
Traditionally, the fruit is bulked out with
breadcrumbs, which soak up the juices
as it cooks – but wars have nearly
developed over this debate!
Some fillings include nuts, some ground
almonds. Some spread the filling out and
roll the pastry around it creating a swirl,
others just roll it up like a sausage roll to
keep more distinct pastry layers – and
more crunch.
And we haven’t even mentioned the fruit!
So you can see how recipes can easily
differ and arguments arise!
One thing is for certain – strudel is NOT made with puff pastry as many
commercial products seem to use!
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Apple Strudel – a recipe Serves 6
For the pastry:
285g plain flour
1 free-range egg
150g water
100g butter, melted
2 tbsp demerara sugar
50g flaked almonds
Icing sugar, to serve
For the filling:
425g russet apples
425g Granny Smith apples
75g currants, soaked for at least a couple
of hours in 4 tbsp apple brandy and
drained
Grated zest of ½ lemon
50g soft light brown sugar
½ tsp ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
1. To make the pastry, sift the flour on
to a clean worksurface and add a pinch
of salt, and make a well in the middle.
Beat together the egg, water and 1 tsp
melted butter and then mix enough of
this into the flour to make a soft, sticky
dough – add a little at a time so you
don't overdo it, the dough shouldn't be
wet.
2. Now comes the fun bit – repeatedly
throw the dough from shoulder height
on to the worksurface for 15 minutes
until it becomes elastic and loses its
stickiness. Wrap it in clingfilm and leave
it at room temperature for half an hour
while you make the filling.
3. Preheat the oven to 200C, and place
a greased baking tray on to the middle
shelf. Peel and core the apples, and cut
them into chunks. Put these into a large
bowl and mix in the rest of the filling
ingredients.
4. Clear a large worksurface or table
and cover with a clean tea towel or
kitchen paper (if it has a strong pattern,
that will make your life easier later).
Dust lightly with flour, and divide the
dough in half.
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Keep one half wrapped in clingfilm at
room temperature while you make the
first strudel, then repeat the process with
it.
5. Roll out the dough as thinly as
possible with a lightly floured pin. When
you can't roll it any more thinly, begin
gently stretching it using your whole
hands – it will be springy, but keep on
going until you can see the pattern of the
tea towel (or read some print) through it.
Try not to tear it – any small holes can
be patched up with excess pastry.
6. Brush the rolled out pastry with butter
and sprinkle with half the demerara
sugar. Spoon half the filling in a line
down one end of the pastry and then,
using the tea towel to help you, roll up
the pastry into a sausage shape. Repeat
with the rest of the pastry and filling.
7. Gently lift both rolls on to the greased
baking sheet and curve into a crescent
shape. Brush with melted butter and
sprinkle with flaked almonds, then bake
for 30–40 minutes until the pastry is
golden and the apples cooked. Dust with
icing sugar and allow to cool slightly
before serving.
Buchteln Buchteln are sweet Buns typically made
with yeast and frequently they are stuffed
with jam.
You will find this traditional dish all around the
alps in the heart of Europe but often you might
not be able to recognize it on a menu because
of the many names it is known for. Buchteln
are also known as Wuchteln, Rohrnudeln and
Ofennudeln in German, the names pretty much
depend on the location. But Austrians call them
Buchteln.
The original Bohemian and Austrian Buchtel
includes a jam stuffing, more precisely a harder
Prune Jam and very often you will find that the
Buchten are served with a homemade Vanilla
Sauce. The main reason for that is, that the
baked Buchtel dough is a bit on the dryer side
of life and the pure creamy Vanilla flavours
enrich the dish 10 times more, making it the
perfect food combination.
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Buchteln a la Sacher style
Gugelhupf
A gugelhupf is a large cake baked in a distinctive ring shape.
Sometimes it is known outside of Austria as a bundt cake.
Essentially, Gugelhupf is a yeast or sponge cake baked in a
peculiar high creased cake form with a tube in the middle, and
served with caster sugar sprinkled on top. Its fine taste comes from
chopped dried orange peels used in the dough. Varieties include
adding raisins or creating a marble cake by blending dark dough
with chocolate with the original light dough.
Originally the Gugelhupf was a cake of the poor. During the 19th
century, Habsburg Emperor Francis Joseph himself made the cake
socially acceptable among the Austrian bourgeoisie. He liked the
cake so much that he ordered it for his daily breakfast. Soon,
bourgeois Viennese households adopted it as their favourite cake
for afternoon tea, and the Gugelhupf entered the Empire’s
crownlands in Eastern Europe.
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Colourful and elaborate cake rings are used to cook the gugelhupf in
Viennoiserie – Austrian or French?
What exactly is Viennoiserie and how
is it different from pâtisserie?
In general, “pastry” (in French,
“pâtisserie“) refers to a wide variety of
baked products made from ingredients
such as flour, sugar, milk, butter,
shortening, leavening, and/or eggs. It’s
not necessary, of course, that each of
these ingredients be used in every kind of
pastry dough; that’s why every pastry is
special in its own way. In fact, there are at
least nine or ten different kinds of pastry
dough used in French baking to produce
baked goods as varied as brioche and the
sable. Generally speaking, pastry can be
differentiated from bread by its higher fat
content, which gives it a flakier or
crumblier texture.
Understanding the very basic distinction
between bread and pastry leads us to the
next very important (if less
straightforward) distinction in French
baking: viennoiserie or pâtisserie?
Viennoiserie refers to a family of French
pastries made from (1) a pâte viennoise
(a leavened, sweetened dough so-
named because of its origin in Vienna)
or (2) a pâte feuilletée (puff pastry
dough, which is not leavened but puffs
during cooking because of its many
layers of dough and the air that rests
between them).
It was an Austrian military officer,
August Zang, who introduced
Viennese-style baked goods to to a
larger French public than that which
resided at Versailles when he opened
his Boulangerie Viennoise on Paris’s
rue de Richelieu sometime between
1837 and 1839. It was not until 1877,
however, that the first reference to
pâtisseries viennoises appeared in
foodwatching April 2015 | www.thefoodpeople.co.uk 29
print, in the book Le nabob by French
author Alphonse Daudet. It did not take
long, though, for Viennese-style pastries
to become more synonymous with Paris
than with Vienna. Generally speaking,
one can recognize a viennoiserie by its
bread-like quality.
Well-known examples of viennoiserie
include brioche (the closest pastry to
“bread” and what Marie Antoinette
reportedly said the peasants should eat
in lieu of the bread they did not have),
the croissant, the chausson aux pommes
(the French equivalent of an apple
turnover), the pain au chocolat, the pain
aux raisins, and the palmier.
So many!...... We’ve mentioned the big ones, but there are so,
so many more cakes, bakes and desserts that
are synonymous with Austria, particularly
Vienna.
Kipferl
The vanille kipferl originated in Austria and become
even yummier after 2 to 3 days...but only for those
who can resist long enough. If desired, the two ends
of the kipferl can be dipped in warm chocolate and
then left to cool.
Sacher-Faschingskrapfen
Carnival in Vienna has a lot of delicious desserts to
offer. The Carnival Doughnut is one of them and
typical of Vienna.
Topfenknödel (Curd cheese dumplings)
Originally, the Topfenknödel come from the Czech
Republic, but very soon they became a permanent
component of the Viennese cuisine. In comparison
to the curd balls (popular in Germany), you don’t
have to bake but boil them.
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Delicious delicates bites
Delicious desserts Milchrahmstrudel à la Sacher (Milk and Curd
Cheese Strudel)
If you believe the legend, this sweet temptation - in
Vienna called „Müllirahmstrudel“ - has its origin in
the “Rote Stadl“, a restaurant in the beautiful Vienna
Woods. Whilst it looks nothing special, the skill lies
in the perfect preparation of this Viennese delicacy:
The dough should become thin and transparent
enough to read the newspaper through it.
Mohr im Hemd à la Sacher (Chocolate Hazelnut
Pudding)
The „Mohr im Hemd“ (literally: „moor in a shirt“) is a
typical dessert of the Viennese cuisine. In fact it is a
small, dark bundt cake with hot chocolate sauce and
whipped cream.
Plum cake (Zwetschkenfleck) with hazelnut
crumble
The literal meaning of Zwetschkenfleck is "plum
patch". In Vienna it means plum cake, a traditional
dessert from the Viennese cuisine. Similar to the
famous apple strudel it can be found in almost every
coffeehouse in Vienna. And there’s of course a
good reason for this phenomenon.
foodwatching April 2015 | www.thefoodpeople.co.uk 31
More substantial puddings
Beautiful to behold Cream Slices à la Sacher
The Viennese Cuisine and its desserts have a long tradition. And so every Viennese pastry shop uses its special recipes which are well-guarded secrets. For example at the coffeehouse and pastry shop “Aida“ the cream slices – made of crisp pastry and whipped cream - have been created by using an unchanged recipe for more than 80 years. Or try the cream slices at the K.u.K. (Imperial and Royal) Court Confectionary Bakery “Demel” which was spoiling even Emperor Franz Joseph and his wife Sisi with its special version.
Cardinal Slices
The Cardinal Slices are a popular dessert of the Viennese cuisine and taste divine – in the truest sense of the word. In fact, the name of the Viennese delicacy results from its visual appearance. The sponge mixture in combination with beaten egg whites corresponds perfectly to the colours of the Catholic Church – yellow and white.
Viennese Sacher Cubes à la Sacher
The Sacherwürfel (cubes) consist of the same ingredients as it’s full size parent, the Sachertorte These small delicacies from the Viennese cuisine are perfect for an occasional little snack.
foodwatching April 2015 | www.thefoodpeople.co.uk 32
A post-shopping treat!
Fine and fluffy Biskuitroulade (sponge roulade)
The general definition of “roulade“ is “something rolled up”. This description can denote a hearty meal or a sweet dish. The Biskuitroulade (sponge roulade) is a dessert. This low-fat classic from the Viennese cuisine captivates with easy preparation and the tempting combination of fluffy dough and fruity apricot jam.
Punschkrapfen (fondant fancies)
How about enjoying a Viennse Punschkrapfen, a real classic from the Viennese baking tradition made of fluffy cake, marmalade, a touch of rum and Cointreau and pink punch glaze? The history of this sweet delicacy goes back a long time. But who invented this wonderful recipe? A K & K Hofzuckerbäcker (royal confectioner) or a sweet Viennese girl – this remains a mystery.
Esterházy Torte
The Esterházytorte was named after the diplomat Paul III. Anton Esterházy. It’s a cream cake which was originally created by confectioners in Budapest at the beginning of the 20th century, but soon found its way into Viennese dessert cuisine. It consists of a light yellow buttercream, usually between five layers of sponge cake base, and is covered by white sugar glaze as well as brittle, candied fruits and chocolate.
foodwatching April 2015 | www.thefoodpeople.co.uk 33
Some of the finest sponge in the world can be found in Vienna
Quite unique Malakov Chocolate Torte
The Viennese cuisine has an excellent reputation. Especially cakes are a class of their own, for instance the famous Malakov Torte. Reportedly, it was created in Vienna in honour of the French marshal Pélissier who was awarded the title Duc de Malakoff after he had successfully defeated the Russian fortress Malakow during Crimea War. The cake’s particularity is that it does not have to be baked. It is a layer cake made from ladyfingers (savoiardi) and whipped cream.
Yeast dumplings
Yeast dumplings are a very popular dessert from the Viennese cuisine. The dumplings are quite big, of hemispherical shape and filled with plum butter. The classic Viennese way of preparation is to douse them with melted butter and sprinkle with a mixture of ground poppy seed and powdered sugar. Just before serving.
Sacher omelet
This is no ordinary omelet, made from a mixture of just egg and milk – it’s a typical Viennese sweet dish, very similar to a Palatschinke (pancake). The difference being , the omelets’ flavour comes largely from the egg yolks in the mixture, whilst in a Palatschinke, the filling takes centre stage.
Cream cheese strudel
The cream cheese strudel is made of delicate strudel pastry, filled with curd cheese or sour cream and originally found its way into Viennese cuisine via Hungary. As legend has it, a Hungarian cook prepared the pastry that flimsy that one could look through and read letters lying beneath. Usually filled with raisins and served with warm custard, it’s a typical Viennese sweet dish which you definitely have to savour!
foodwatching April 2015 | www.thefoodpeople.co.uk 34
Dishes and methods quite unique to Vienna
Take a tour of Vienna and taste the best on offer Fancy a trip to the Austrian capital to taste the best cakes, bakes and desserts the city has to
offer? Make sure these places are on your list!
Café Mozart
2 Albertinaplatz, Vienna, 1010, http://www.cafe-mozart.at/
Named after the famous composer, Café Mozart was founded all the way back in 1794, just years after
the legend's death. Throughout its time, the café has hosted many of Austria's most famous musicians,
composers and writers, all who came to pass the time and take a drink. Stop by and enjoy one of the
many specialty house coffees, including the "Mozart," a double mocha with Mozart liqueur. Along with
that, try one of the tasty Viennese pastries and tarts made fresh each day.
Kurkonditorei Oberlaa
Neuer Markt 16, Vienna, 1010, http://www.oberlaa-wien.at/de/patisserie/torten.html
Handmade cakes and pastries with the promise of no artificial colourings or flavours. If you like
macaroons, try or take-away a box of LaaKronen, made with butter-cream, almond flour and sugar, and
available in seven flavours including hazelnut, lemon and raspberry.
Diglas
Wollzeile 10, Vienna, 1010 (Near St. Stephen’s), http://www.diglas.at/index.php
Café Diglas, one of the classic traditional Viennese coffee houses in a very central location.
foodwatching April 2015 | www.thefoodpeople.co.uk 35
Take a tour of Vienna and taste the best on offer Café Gloriette
Schlosspark Schönbrunn, Vienna, 1130, http://www.gloriette-cafe.at/home.html
A good cup of coffee, good cakes, pastries and breakfast buffet, but the main attraction is the building
itself and the view over Schloss Schoenbrunn to the skyline of the city.
Aida
Singerstrasse 1, Vienna, 1010, http://aida.at/?lang=en
Aida has over 20 branches in Vienna and they are difficult to miss: they are very pink. The best known
is on St Stephen's Square at the junction of Singerstrasse.
Demel Konditorei
Kohlmarkt 14, Vienna, 1010, http://www.demel.at/en/index_en_flash.htm
Demel is as much a delight to the eye as to the taste buds. It retained its title of "Imperial and Royal
Court Confectionary Bakery" even just after the collapse of the monarchy when it was officially
forbidden to do so.
Sluka
Rathausplatz 8, Vienna, 1010, http://www.sluka.at/
Handmade cakes and pastries.
foodwatching April 2015 | www.thefoodpeople.co.uk 36
Take a tour of Vienna and taste the best on offer
Gerstner
Kaerntner Strasse 13-15, Vienna, 1010, http://www.gerstner.at/index.html
Amid the growing number of chain-stores, Gerstner, with its wood panel facade and elegant interior, is
a reminder of why the Kaerntnerstrasse was so famous for its style. Its delicate cakes, pastries and
selection of truffles are as delightful as the atmosphere.
Café Sacher
Philharmonikerstrasse 4, Vienna, 1010, http://www.sacher.com/
One of the most famous places in Vienna, serving one of the most famous cakes in the world. The
Sacher Torte was first baked in 1832; it is still baked in-house to the original recipe. Although it is
clearly a chocolate cake with an apricot jam filling, the full recipe remains a secret.
Heiner
Wollzeile 9, Vienna, 1010, http://www.heiner.co.at/
You will find a Heiner on the Kaerntnerstrass, which is very pleasant, but the Heiner a few minutes walk
away on the Wollzeille is absolutely delightful. Both serve all the traditional cakes (Sachertorte,
Dobostorte and Esterhazytorte) and the traditional warm pastries (Topfenknödel, Kipferlschmarrn,
Topfenpalatschinken and Dukatenbuchteln). There are also excellent home-made ice-creams.
foodwatching April 2015 | www.thefoodpeople.co.uk 37
restaurants Bruno Loubet Grain Store Unleashed Afternoon tea Arzak style The Rosewood Hotel Pulia Home Burger Big Fernand Tapas Revolution Black Top Amused Porchlight Charcoal BBQ The Brass Monkey Ali’s Place McDonalds Bunts, Petites and Fried Pies
foodwatching April 2015 | www.thefoodpeople.co.uk 38
Bruno Loubet Grain Store Unleashed The Grain Store Unleashed is an exciting
new concept by Bruno Loubet popping up
in The Zetter Hotel in Clerkenwell.
Opening on Monday 13th April for a limited time
only The Grain Store Unleashed will focus on
vegetables, with Bruno taking an even more
experimental and adventurous approach to
dishes, allowing his culinary imagination to be
…..unleashed!
foodwatching April 2015 | www.thefoodpeople.co.uk 39
Afternoon tea Arzak style Try afternoon tea with a distinctly Spanish twist. Ametsa with Arzak Instruction (or should that be CONstruction!) — The Halkin’s Michelin-starred restaurant — is offering a unique take on the British tradition, served with the flair and passion that has become the restaurant's trademark.
Created by Michelin-starred chef Sergi Sanz, the afternoon tea menu draws on the principles of Basque cuisine. The usual sandwiches have been replaced by a selection of savoury tapas, followed by series of desserts that match extraordinary taste with stunning presentation.
Taken in the Halkin bar and lounge, each afternoon tea is served with a choice of Jing Teas. For an extra special occasion, guests can indulge with a chilled glass of Spanish cava.
Ametsa with Arzak Instruction afternoon tea is available every day between 3pm and 5pm, priced at £26 per person (£30 per person with a glass of cava).
foodwatching April 2015 | www.thefoodpeople.co.uk 40
SAVOURY
Strawberry and Tomato Soup (served cold)
Traditional Basque Skewer
Spider Crab Tempura
Iberico Ham and Manchego Cheese Pillow
Pork Croquette
SWEET
Lime Custard and Banana Tartlet
Charred Sweets
Blackberry Yoghurt
Catalan Cream with Cinnamon
Chocolate with Churros
The Rosewood Hotel, London – Organic Market The Rosewood London has recently
launched its weekly Slow Food & Living
Market in the serenity of the hotel’s grand
inner courtyard.
Newly appointed Executive Chef, Amandine
Chaignot, is at the hem of the Slow Food and
Living market, which recreates the traditional
marketplace shopping experience in Holborn
and celebrates good, clean and fair produce
from local growers and artisans.
The weekly market, open every Sunday come
rain or shine from 10.30 am – 3 pm is
endorsed by Slow Food UK and is the only
dedicated Slow Food & Living market in
London.
#rosewoodlondonmarket
www.rosewoodhotels.com
foodwatching April 2015 | www.thefoodpeople.co.uk 41
Pulia
Menu:
Focaccia,
Panzerotti
Pizza rustica,
different types of parmigiana,
Natural organic smoothies
Specialist coffees.
Rustici (puff party delicacies),
Crocche di patate (potatoes with a
variety of fillings)
Pasticciotto (custard pie).
London
@puliauk
foodwatching April 2015 | www.thefoodpeople.co.uk 42
Pulia is an Italian Deli where you can also eat
in, it describes itself as a ‘Unique new multi-
sensory Italian deli concept’. Pulia already has
sites in Milan, Venice, Torino and Florence but
this is the first store outside of Italy and it is
situated near Borough Market.
Pulia specialises in Food from Puglia, the heel of
Italy. Ingredients have been carefully selected
and in partnership with the best food artisans from
Puglia, it serves an authentic range of products
aimed at reliving the colours, scents and flavours
of the food traditions of southern Italy.
Home Burger Menu: BBQ beach hut
Beef patty topped with slow cooked BBQ beef
brisket, homeslaw, pickled red onions,
lettuce, BBQ sauce, toasted bun
Bacon duplex with cheese
Add an extra storey to the bacon bungalow
with cheese. 2x beef patties, oak smoked
bacon, double cheddar & American cheese,
fried onion relish, pickles, tomato, lettuce,
home sauce, toasted bun.
Greenhouse
BBQ mushrooms, cheddar & American
cheese, fried onions, tomato, lettuce.
Bacon duplex with cheese
Add an extra storey to the bacon bungalow
with cheese. 2x beef patties, oak smoked
bacon, double cheddar & American cheese,
fried onion relish, pickles, tomato, lettuce,
home sauce, toasted bun.
Fried chicken shack
Buttermilk fried chicken, homeslaw, avocado,
tomato, lettuce, chipotle mayo, toasted bun.
Chilli cheese condo
Beef patty, green jalapeno chillies, cheddar &
American cheese, iceberg lettuce, red onion,
mustard, toasted bun
London http://www.homeburger.co.uk
foodwatching April 2015 | www.thefoodpeople.co.uk 43
A new burger take-away delivery service has
arrived in Holloway Road delivering: Burgers,
Fries, shakes and pies. Customers can order
on line or by phone and deliveries are made by
bike. Homeburger is a high end delivery
concept and is filling the gap for a quality
burger delivered direct to your door.
The team at Homeburger headed up by Dave
Corbineau have spent a long time perfecting the
cooking method and packaging to ensure that the
gourmet burgers reach their customers in perfect
condition. The menu will also include fries, shakes
,soft drinks and beers together with a range of
sweet pies. The team are launching the service
steadily to ensure that they can make it work
before growing too fast.
Big Fernand This French hamburger chain has crossed the
channel and arrived in London and is trying to
persuade the Burger obsessed London crowd
to: ”Stop eating burgers, eat Hamburgés!”
They started well by giving Burgers away free
to the local crowd in their opening week but
then once they started to charge the feedback
was clear , the prices were way too expensive,
Londoners know the value of a Burger! The
crew at Big Fernand have listened and have
since dropped their prices. The menu looks fab
so we are sure the crowds are back queuing
again!
The meat will be British but the main focus on the
menu will be French cheese. There are five
combinations to choose from including chicken,
beef, veal and lamb served with homemade
sauces and sides. The menu has not been adapted
for the UK audience as the team at Big Fernand felt
we would be ready for the same French menu but
that they would tweak it post launch if required.
There is a strong focus on customer service with
the goal of serving customers within 40 seconds.
foodwatching April 2015 | www.thefoodpeople.co.uk 44
London
http://www.bigfernand.co.uk
Menu:
Burgers:
Le Big Fernand: Beef, Tomme
de Savoir Cheese, sun-dried
tomatoes, parsley, Tata
Fernande ( homemade cocktail
sauce)
Le Batholome: Beef, Raclette
Cheese, Pork Bacon,
Caramelised onions, Chives,
Bebe Frenand (homemade BBQ
sauce and Tata Fernande
(homemade cocktail sauce)
Le Victor: Veal Creamy blue
cheese, Caramelised Onions,
Coriander. Tonton Fernand
(homemade sweet mayonnaise)
L’Alphonse: Lamb, Tomme de
Savoie Cheese, grilled
aubergine, coriander, Tonton
Fernand ( homemade sweet
mayonnaise)
Tapas Revolution Tapas Revolution Shoreditch brings the vibrant tapas
bars of Madrid to London's East End. The Tapas bar
chain is by Madrid-born and bred chef Omar Allibhoy
who is becoming a bit of celebrity TV Chef. Tapas
Revolution Shoreditch is latest of the chain to open
and serves authentic tapas, delicious wine, exclusive
craft beer, award-winning gin in a second to none
tapas bar atmosphere.
Brunch Menu:
Pan con Tomate, grilled bread rubbed with garlic,
penjar tomatoes and olive oil.
Ingles, Fried Eggs served with smoked pancetta,
homemade beans, morcilla black pudding, chorizo,
confit tomato, Portobello mushroom and grilled
sourdough bread.
Brioche Cadillus, made with soft brioche bun
grilled with butter:
Chorizo grilled chorizo sausage, rocket, honey
sauce.
Calamares deep fried squid with alioli and rocket.
Huevo Frito fried egg, crispy smoked bacon with a
spicy, sweet and sour mojo dulce
Valenciano, cinnamon infused orange fruit salad,
yogurt, granola, blueberries and lime zest
London
http://www.tapasrevolution.com
foodwatching April 2015 | www.thefoodpeople.co.uk 45
Black Tap Black Tap is all about creative
gourmet burgers, modern sides,
shakes & draft/craft beers served in a
small, casually hip space in the heart
of Soho. Executive Chef Joe Isidori
has developed a menu that focuses
on the American Classics but there
are also dishes for the health
conscious.
The Burgers are made with style and
move beyond the traditional cheese
burger to include dishes such as The
Steak au Poivre Burger and a burger
made with chorizo and jalapeno. In
addition there are some sweet offerings
milkshakes made with nutella or dulce
de leche.
foodwatching April 2015 | www.thefoodpeople.co.uk 46
New York
http://www.blacktapnyc.com/
Menu:
The all-American burger, lettuce, tomato, pickles,
American cheese & special sauce
The steak au poivre burger ,prime steak burger
with blue cheese & green peppercorn sauce
The spicy Mexican, Chorizo burger with jack
cheese, pickled jalapeño & chipotle mayo
The lamb burger, Grass-fed lamb burger with
Swiss cheese house-made pickles & house
buttermilk-dill
The Californian, Organic turkey burger with
avocado, Swiss cheese & truffle mayo
The falafel burger, Tahini, pickled onion, Greek
feta & hummus
The Greg Norman Wagyu beef, house buttermilk-
dill, blue cheese & arugula
Add ons : Fried egg, bacon , avocado, extra
cheese
When looking at the Amused Menu
you may be inclined to think: “How
many grilled cheeses Is enough?!”
The offer is a mix of playful small
plates, shared plates of gourmet
grilled cheeses and craft cocktails. A
husband and wife team who run an
outside catering company serving
creative food opened Amused on the
site of their eatery ‘Say Cheese’
which they needed to change.
It is only open Friday through to Sunday
which could be to stop customers over
doing the grilled cheese, though it is
more likely to be something to do with
the owners trying to upgrade their offer.
They needed to move away from being
a school boy hang out during the week
which ‘Say Cheese’ their original
restaurant had become. Amused is a
more grown up place to eat.
foodwatching April 2015 | www.thefoodpeople.co.uk 47
New York
http://amusednyc.com
Amused Menu:
Grilled cheese
White American/Potato Bread
Monterey Jack/Muenster/Pesto
Gruyere/Candied Bacon/Peasant
Bread
Swiss/Parmesan/Truffle/Peasant
Bread
Swiss/Gruyere/Apple /Tuscan
Bread
Smoked Gouda/Fig/Peasant Bread
White Cheddar/Tomato Bacon
Marmalade Artisan Rustic Bread
Baby Cuban/Swiss/Muenster
Mesquite Beer Mustard/House
made Pickles
Kale Caesar Salad
croutons/shaved asiago Kitchen
Sink Salad everything & anything!
Iceberg Wedge bacon/sweet grape
tomatoes blue cheese dressing
Mediterranean Kale Salad golden
raisins/pepita seeds sesame
lemon vinaigrette Mesclun
Greens honey goat cheese fig
vinaigrette/wild berries
Porchlight
.
New York
http://www.porchlightbar.com
foodwatching April 2015 | www.thefoodpeople.co.uk 48
Legendary restaurateur Danny Meyer opened Porchlight this his first
standalone bar together with Mark Maynard-Parisi, who already
works with him as the senior managing partner Meyer’s barbecue
chain, Blue Smoke. Porchlight will serve Southern-style cocktails
alongside Southern style influenced bar snacks . To complete the
Southern feel it also has an actual porch inside, yes inside, furnished
with rocking chairs !
Food, a short menu, includes snacks like smoked beef jerky and jars of
pickles, together with larger plates such as avocado and crab toast, fried
frogs legs, and a $16 bison burger. The focus is on the cocktails and the
range of spirits and the bar staff intend to keep a record of the regular’s
orders, their ‘usual's !
Menu:
Somethin’
Smoky Beef Jerky
Salt & Vinegar Gaufrettes
Sugar & Spice Popcorn
Somethin’More
Boiled peanut Hummus
Avocado & Crab Toast
Shrimp & Shrimp
Somethin’Sweet
Warm rice pudding
Baked Cookies
Charcoal BBQ
foodwatching April 2015 | www.thefoodpeople.co.uk 49
Los Angeles http://www.charcoalsilverlake.com
A modern Kansas city style of BBQ offers a
unique dinning experience a range of deep
rooted competition style of dishes along with a
strong attention to detail with the ingredients and
service. The inspiration comes from all regions of
bbq mecca’s in the united states and from around
the world .
The superb quality of meats smoked are dry rubbed
with a mixture of numerous spices, cooked “low and
slow” with a custom blend of hard woods while
lacquered with a one of a kind tomato and molasses
based sauce. At charcoal silverlake bbq the time
honored bbq mentality is embraced by bringing
community and family’s together with the local
culture, inspired cocktail’s from only American made
bourbons, rye’s, whiskey and crafted beers set in a
casual but upbeat welcoming atmosphere
Menu:
Snakes & Sides:
Handcrafted Pickles
Bucket of Bacon
Mac-n-Cheese
Pork Belly Confit
Hard Wood Smoked
Pork Back Ribs
Hand Crafted Sausages
Brisket, dry rubbed & hand cut thick
Lamb Shank
Open faced pulled pork , organic
greens, fried egg, crispy chicharones
Salads:
Baby Wedge: iceberg, smoked bacon
& St Agur blue cheese
Mason jar: argula, manchego &
candid pecans
Desserts
Cobbler
Banana Bignets
The Brass Monkey Menu:
Appetizers:
Beef Tartare quail egg, garlic aioli,
house-made giardiniera, grilled bread
Spanish Calamari wild boar sausage,
roasted tomato sauce, chickpea relish
crab fondue lump crab, six-cheese
fondue, toasted bread
soup & salads:
lobster bisque classic bisque with
lobster meat, chives
baby spinach baby beets, pickled
fennel, oranges, gorgonzola dolce,
walnuts.
Munchies:
fish Styx battered and fried fresh
Icelandic cod with a crunchy panko
breading. dip it in our house-made
tartar sauce
meatballs wild boar meatballs with
classic grape jelly glaze and roasted
grapes
sloppy thirds three sloppy joe sliders
made from ground lamb, served with
tangy bbq, sweet-dill pickles, fried
onions
Chicago http://www.brassmonkeychicago.com
foodwatching April 2015 | www.thefoodpeople.co.uk 50
The Brass Monkey is a 70’s inspired 100
seater restaurant and bar with décor , drinks
list ( including a contemporary take on a
Harvey Wallbanger) and food together 70s
music wafting from speakers. The menu is a
collaboration between Bushala and chef
Kendal Duque (Sepia, Tru, NoMi) with
execution by executive chef Ryan Wombacher
(Siena Tavern), is a blend of influences from
French cuisine contrasted with dishes from
American cuisine from the '70s .
Dishes such as a French bread Pizza ( remember
those frozen favourites?!), their contemporary
take on cheese balls , TV Dinner meat loaf ,
served on a dinner tray! and a range of sliders.
The drink menu evokes the '70s, as well—think a
Tang concoction and a contemporary take on the
Harvey Wallbanger. In addition there will be a
distillery , operational in 3-6 months and
producing whiskey, bourbon, rye, vodka, gin and
maybe more.
foodwatching April 2015 | www.thefoodpeople.co.uk 51
Chicago
http://www.alsplacesf.com
Al’s Place This is the first solo project for
Aaron London, who's held a
Michelin star and been nominated
for a James Beard Award. The
menu is unusual, offering
exclusively pescetarian dishes with
a few rotating meat items as
"sides." Waiting staff can help
diners to pair the main plates with
the meat dishes, or just enjoy a
meal of smaller plates.
London has always been critically
acclaimed for his unique
interpretations of vegetables and this
menu is now exception. Dishes such
as brine-fermented fries with a vegan,
apple-based BBQ sauce to sunchoke
curry with cod, black lime, and
grapefruit.
Menu:
Cold/Cool-
Baby lettuces, herbed avocado, quince
crumble
Lightly cured trout, crispy potatoes, green
fig mousse
Asparagus, currant soffritto, burrata, potato
chips and skin purée
Assorted brassicas, yuzu, pickled radish,
wild mushrooms
Warm/Hot -
Sunchoke curry, black lime-cod, grapefruit
Yellow eye bean stew, torn bread
Tonnarelli, green garlic, bergamot, bottarga
Black cod ‘taco’, dried peach, galangal,
smoked avocado
Grits, goat’s milk curds, peas, yellow foot
chanterelles
Trout, green peaches, almond, crab butter
Duck with strawberry mole
Jowl ham, seaweed, anchovies
Fish mullet, preserved lime, garlic dip
Poached pullet egg, olive oil
foodwatching April 2015 | www.thefoodpeople.co.uk 52
McDonalds
Southern California
McDonalds Southern California all day fried sweet pies Just in time for spring, McDonald's
announces the introduction of
three new offers in all Southern
California stores; Brand new fresh
baked goods, and the return of
both Fried Pies and Social Hour.
For the first time ever, consumers can
start their day with decadent baked
goods. Fresh from the oven Bundt
Cakes and Petite Pastries will be
available as a delicious addition to our
freshly brewed McCafe Coffee, or a
simple morning snack. Bundt cakes
are currently offered in cinnamon and
chocolate flavours, while Petite
Pastries can be enjoyed in both
cinnamon and cherry flavours. Both
will be sold at a recommended price
of $1.99
Back by popular demand, visitors can
now enjoy a Fried Pie any time of the
day, in Apple Pie or Cherry Pie
flavours, both pairing well with a
smoothie or iced tea.
Starting 6th April and running through next
month, McDonalds brings back its
McCafe Social Hour, where guests can
enjoy the famous "buy one, get one" offer
Monday through Friday from 2-5pm. Now
when you can't decide if you want an
afternoon pick me up iced coffee or a
frozen treat Frozen Strawberry
Lemonade, you don't have to!
"Spring has sprung, and McDonald's is
thrilled to offer sweet treats to all of our
guests, all day long," said Clay Paschen
III, President, McDonald's Operators'
Association of Southern California. "The
launch of these three new items is an
example of our dedication to providing
fresh, innovative and delicious food items
throughout the year."
The new Bundt Cakes, Petite Pastries
and Fried Pies will be available all year,
with a rotation of flavours. McCafe Social
Hour is available through May 10.
chefstowatch The James Beard Awards are to be held on Monday 4th May 2015 in the Lyric Opera of Chicago.
Semi finalists in the Outstanding Chef category include
Traci Des Jardins, Jardiniere, San Francisco
And semi finalist in the Outstanding pastry chef include
Bill Corbett, Absinthe Group, San Francisco
Good luck to them both, and here is a little taster of their artistry
foodwatching April 2015 | www.thefoodpeople.co.uk 53
Traci Des Jardin Highly acclaimed chef Traci Des Jardins has multiple restaurants in the San Francisco area, including the award-winning Jardinière. A native of Northern California, Traci Des Jardins has five restaurants in San Francisco, including Jardiniere, Arquello, The Commissary, Mijita Cocina Mexicana and Public House.
Before opening Jardinière in San Francisco in 1997, Traci worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Traci’s style is also influenced by her Mexican and French-Acadian grandparents, who taught her how to cook.
In 2004 Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican flavours of her youth. Six years later she launched Public House, a sports bar serving California-influenced pub food at AT&T Park , home of the San Francisco Giants.
San Francisco's historic Presidio became home to two new restaurants from Traci in 2014: The Commissary, featuring Spanish-influenced California cuisine, and Arguello, serving Mexican fare. Launched in partnership with the Bon Appétit Management Company and the Presido Trust the two restaurants opened to critical acclaim, including Esquire's list of 2014's Best New Restaurants (for The Commissary).
Known as one of the top female chefs in the country, Traci is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.
foodwatching April 2015 | www.thefoodpeople.co.uk 54
San Francisco
http://www.tracidesjardins.com//
Traci Des Jardin
foodwatching April 2015 | www.thefoodpeople.co.uk 55
Menu: Jardinière
Jardinière’s menu reflects the most vibrant foods of
the season, with an emphasis on organic,
sustainable and locally sourced meat and produce.
Brassicas, abalone, farro verde, brown butter
Asparagus,fried bread, salsa verde, tonnato
Tajarin, fort bragg sea urchin, snow pea, meyer
lemon.
Garganelli, charred octopus, castelvetrano, pine
nut.
Duck breast, confit, salted kumquat, lentil.
Chicken, artichoke, dandelion, seeded bread
sauce.
Wagyu flat iron, carrot, crispy shallot, chimichurri.
Wagyu beef lardons
Duck fat potato
Lemon chiboust winter citrus , pistachio
Chocolate s'more smoked almond dried cherry
Mascarpone Panna Cotta strawberry puffed
grain granola
Menu : The Commissary
A Spanish-influenced California cuisine is
driven by sustainable, locally-sourced
ingredients.
Crispy new potatoes, salsa brava
Calabaza croquettas, charred orange aioli
Pork albondigas
Kale and treviso salad, braeburn apple,
manchego
Little gem salad, manchego, cured anchovy,
fried bread
Octopus, potatoes, olives, lemon
Roast cuttlefish, arroz verde, squid ink
Roasted gambas, fennel, chickpea, citrus,
olives, chickpea galetta brassicas, harissa
vinaigrette
Jamon wrapped trout, trumpet mushrooms,
sherry, tarragon
Churros, chocolate, and rum milk jam
quince marcona almond tart, goats milk
frozen yogurt, pedro ximenez 10
Torrijas, huckleberries, bay leaf caramel,
hazelnut ice cream
Traci Des Jardin Arguello: Menu
Arguello is located in the historic Presidio Officers’
Club as a multifaceted cultural destination. It features
Mexican cuisine capturing the cultural heritage of the
Presidio and a contemporary bar with craft cocktails.
Jicama, citrus and avocado salad
Shrimp, squid, octopus, spicy cocktail sauce
Little gem salad, radish, cilantro, cotija cheese
Roasted squash, escarole, queso fresco, cumin-
pumpkin seed vinaigrette
Mushroom quesadilla, epazote, tomatillo-avocado
salsa
Rolled chicken taquitos, tomatillo-avocado salsa,
cotija, iceberg served with house made corn tortillas
Roasted squash, epazote, parsley, cilantro, onions,
poblanos, queso fresco
Whole shrimp al ajillo, cilantro rice
Caramelized pork shoulder, orange-serrano 'pico de
gallo', cabbage salad
Flan-caramel custard
Paletas: strawberry, coconut, mango cream,
foodwatching April 2015 | www.thefoodpeople.co.uk 3
Public House: Menu
Public House, a modern sports pub, is designed
to be a year-round destination for great sports
watching. The menu is Californian inspired Pub
food.
Baked Macaroni & Cheese, Provolone,
Cheddar, Gouda
Crispy Cauliflower, Golden Raisins, Capers,
Peppers, Balsamic
Romaine, Jicama, Radish, Cucumber, Cotija
Cheese, Lime Vinaigrette
Crab Louie, Little Gems, Cherry Tomatoes, Egg,
Radish, Red Onion
Spicy Pulled Pork Sliders, Cabbage Onion
Slaw
Cioppino, Dungeness Crab, Mussels, Clams,
Fennel, Grilled Bread
Southern Fried Chicken, Yukon Gold Mashed
Potatoes, Jalapeno Slaw
Yukon Gold Mashed Potatoes
Barbecue Brussel Sprouts, Toasted Almonds
Butterscotch Pudding, Cream, Cookie
Crumbles
Humphrey Slocombe Ice Cream Sandwiches
Bill Corbett Bill Corbett joined The Absinthe Group (TAG) in January 2011 as
Executive Pastry Chef. With more than a decade of pastry experience
at some of the most highly regarded restaurants, he has risen rapidly
among the nation’s top pastry chefs. Within just a year of overseeing
all of the menus at Absinthe, Arlequin Café, Boxing Room, and
Comstock Saloon, Corbett was honored with the “Best Pastry Chef
2011” award from San Francisco magazine.
A Canada native, Corbett worked his way up from dishwasher to
kitchen-manager to pastry-cook during his youth. After several years
kitchen-hopping, he traded Canada for Florida, and shortly thereafter
moved to New York City to pursue his career in pastry. In 2004 he was
hired by B. R. Guest Restaurants to work under Executive Pastry-Chef
Lincoln Carson. Together the two managed pastry-production for the
group’s seven properties
From 2007 Corbett held the pastry-chef positions at Dona and Anthos,
where his desserts drew rave reviews from New York critics and
StarChefs.com named him “Rising-Star Pastry-Chef.”
In late 2009, Corbett joined the highly acclaimed Coi as executive pastry-
chef for chef-owner Daniel Patterson. Corbett also helped Patterson to open
Plum restaurant in Oakland.
Highlights of his menu’s with TAG include Apple Tarte Tatin with iced
buttermilk, hazelnut, and toffee purée; Huckleberry Parfait with yogurt panna
cotta, huckleberry meringue, and lemon streusel; Bourbon Banana Split with
banana cake and bourbon ice cream; and seasonal morning pastries.
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San Francisco
http://absinthe.com/about/bill-corbett/
Bill Corbett
Absinthe Brasserie & Bar: Menu
Absinthe Brasserie & Bar is one of the most
romantic and popular fine-dining establishments in
San Francisco, serving classic and creative
upscale American-influenced French brasserie and
Northern Italian cuisine for lunch and dinner.
Mains:
Coke Farm Baby Greens barrel-aged feta, brioche
crisps, poached apples, cardamom walnuts,
champagne vinaigrette
Roasted Beet Salad mixed chicories, whipped
fromage blanc, port-poached Asian pears,
Desserts:
German chocolate cake milk chocolate mousse,
pressed coconut, candied
Buttermilk panna cotta basil meringue,
strawberry compote, strawberry crumb
Carrot cake lavender honey ice cream, yogurt
mousse, candied walnuts
Chocolate Pot De Crème Valrhona Nyangbo
chocolate, crème Chantilly
Mint Pavlova Earl Grey ice cream, Meyer lemon
curd, Earl Grey crumb
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Arlequin Cafe Menu:
Arlequin Cafe & Food-To-Go is located in the Hayes
Valley neighborhood of San Francisco, California. It
serves artisanal sandwiches, salads, beverages and
desserts at reasonable prices
Sandwiches:
Arlequin Meatball pork-beef meatballs, provolone &
parmesan cheese, San Marzano tomato sauce, basil,
torpedo roll.
Grilled Veggie Sandwich grilled peppers, grilled
onions, spinach, zucchini, spicy cabbage, sun-dried-
tomato jam,
Moroccan spiced lentil purée, lavash wrap
Grilled Cheese Sandwich aged provolone, cheddar,
gruyere cheese, olive-basil pesto, griddled levain bread
Salads:
Local Farmed Greens green apples, Muscat grapes,
candied walnuts, blue cheese, crumbled croutons,
banyuls vinaigrette
Desserts & Pastries:
Morning bun, Monkey bread, Biscotti
Brioche, Doughnuts assorted flavours
Croissants plain; sweet and savoury
Pretzel plain or chocolate
Scones assorted flavours
Sticky bun ,Brownie, Cookies assorted flavours
Bill Corbett
Boxing Room Menu:
The Boxing Room celebrates the Cajun and Creole dishes
of New Orleans and coastal Louisiana, coupled with
seasonal Northern California ingredients
Cajun Boiled Peanuts
Crispy Boudin Balls creole mustard aioli
Fried Gator creole remoulade, lemon
Taste of the Swamp: turtle soup, fried frog legs, alligator
sauce piquant
Smoked Chicken & Andouille Gumbo Duck & Andouille
Sausage Jambalaya crispy duck confit, smoked duck,
trinity, brown rice
Rabbit & Dumplings carrots, turnips, cipolinni onions,
cornmeal dumplings
Mushroom & Broccoli Bread Pudding leeks, parmesan
cheese, truffle oil
Desserts:
Bourbon pudding - banana cake, bourbon caramel, oat
crispies
Chocolate Bread Pudding caramel ice cream, cara cara
orange
Beignets chocolate espresso cream
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Comstock Saloon Menu:
Named after Henry Comstock and the famed Comstock
Lode, which brought mining fortunes to the City by the Bay,
Comstock Saloon occupies a historic space that has
served as a watering hole for San Franciscans since 1907
Pickled egg - with arbol chile, sea salt
Cabot cheddar pimento cheese with saltines
Little gems salad - garlic-anchovy dressing, radish,
carmody
Andouille Scotch egg - with mustard aioli
Crispy chicken livers - pepper jelly, pickled jalapeno, pan
de mie
Roasted beet salad - carrots, sunchokes, tahini,
pistachios, lemon
Lamb meatballs - ricotta salata and garlic bread
Mushroom pot pie - leek puree, frisee, arugula, pepato
Comstock burger - dressed, cheddar, pickle, fries
Roasted half-chicken - root-vegetable panzanella,
watercress, rosemary vinaigrette
Desserts
Bourbon pudding - banana cake, bourbon caramel, oat
crispies
Guinness Chocolate Malt Cake - malted milk ice cream,
chocolate crumb, cocoa caramel
Caramelized Apple Hand Pies - burnt cinnamon Crème
Anglais
extremeageing For some chefs the standard 28-day aged beef is not long enough. 35 days? 42 days? No and Nope. Not long enough…60 days or 90 days? Or how about 140 days? Or 459 days? Well the longer the better it seems – chefs are pushing the boundaries of beef by hanging the meat for increasing periods of time and calling it ‘extreme aging’, maturing meat much like a fine cheese. With mould blooms this controlled decomposition creates flavours such as truffle, umami and blue cheese to the developing roast beef aroma.
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Extreme ageing is big – mould is even better!
We’ve known this is the case for
centuries, but now chefs are using the
similar principles for beef.
The slow creep of 14-day aged beef has
steadily increased over the years to 28
days as consumers accept and
understand maturation improves flavour
and tenderness. But now chefs are
pushing the bacteria barriers with 35,
even 42 days of dry-ageing. But think
that’s long – they haven’t even started!
Two words keep chefs on their toes and
ahead of the game – ‘what if’.
What if we age it to 60 days?, heck no, 90
days! Before you know it some crazy
dude at the Dallas Chop House dared
to mature his steak for 459 days – we
kid you not. It makes Eleven Madison
Park’s attempt at 140-day aged steak
seem a baby in comparison.
But this side of the pond in London, age
is trending too; there is a grass-fed 55-
day steak at Hawksmoor, and 70-day
Danish beef at Mash in Soho, and at
the Canary Wharf branch of Goodman
steakhouse executive chef Olly Bird
has gone for “extreme ageing” with its
latest 180-day aged rib now on sale.
Intense flavour at Dallas Chop House
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It’s all about the flavour
Mould blooms, controlled
decomposition, musky blue cheese
notes – all ways in which to describe
this latest steak phenomenon!
In Cumbria, James Cross of Lake Road
Kitchen, Ambleside serves steaks aged
for 90 to 100 days, at which point: “There
is a pronounced increase in the meat’s
flavour complexity.” But Cross’s record
sits with his “specialist” 199-day aged
beef. But he’s not a novice at this you
understand, Cross was introduced to this
method of ‘controlled decomposition’ by
George Faison whilst working at Per Se,
then latterly Noma. Here they would hang
whole carcasses of 13-year-old retired
dairy cows for six months.
From 90 days onwards, mould blooms
begin to appear on the exterior fat, adding
flavours such as truffle, umami and blue
cheese to the already developing roast
beef aroma. Here’s a brief guide to the
changing flavours over time:
79-day steak – sweet, yielding and
flavoursome, its buttery fat already packs
a distinct blue cheese flavour.
99-day steak - dense, drier, less tender,
but it has taken on a beautifully even
char (watery meat twists as it cooks; it
won’t lie flat in the pan). Musky blue
cheese notes run throughout the meat
via its marbling, but without dominating
its natural beefy character.
199-day steak – explosive! game-tinged
beefiness, bosky flavours; ripe
cheesiness; fatty, almost floral
sweetness; chemical astringency. Like
really strong, extra-matured cheese.
199-day steak. Whatever you do, do NOT screw up when cooking it
– it’s a long wait until the next batch is ready!
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OK, let’s talk money! At £21.50 for 100g at Goodman’s prices is
anyone going to buy it? You bet they are,
and chefs are going to continue to produce
it.
One slight area of controversy is they prefer
grain-fed cattle. Grain-fed is the only beef that
has the necessary marbling, without which the
meat would dry out too quickly.
But we’re not talking about huge demand here.
The flavour is so intense, so overwhelming that
a couple of mouthfuls are all you need. Cross
sees his 150-plus-day steaks – so far only
served to guinea pigs – as a future tasting
menu item, which will be served in small
portions with, say, a few pickled blueberries.
Beef aged this long is a tasting experience
destined for your memory, not burgers!
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Wait until someone dry ages Wagyu for 199 days!
It IS beef, but not as you’d know it.
Carnevino in Las Vegas has plenty of
competition along the Strip. But it has a
little secret up its sleeve – extreme-aged
beef.
One reviewer on Tripadvisor spoke highly of
it, giving an insight into what to expect.
“Now, a word of caution to the wise: Extreme
dry aged beef (i.e. one that has sat to dry for
> 90-120 days in a meat chamber) is NOT for
everyone; it is definitely an acquired taste
(with very concentrated flavour) that is (or
should be) primarily targeted at the diehard,
experienced meat lovers with discriminating
tastes. Anyway, I'm glad to report that the last
time I was at Carnevino's I tried the dry aged
bone-in ribeye and it was simply heavenly, as
always. Lamentably, they had ran out of the
240-days riserva.”
Las Vegas http://carnevino.com/menu/
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Parissandwich&snack Top 5 Trends from the show
•Natural and fresh
•Doughnuts
•Gluten free
•New formats
•Miniaturization
foodwatching April 2015 | www.thefoodpeople.co.uk 65
Natural & Fresh
One of the key themes in evidence at this year’s Sandwich &
Snacking Show in Paris was the emphasis on naturalness and
freshness of both ingredients and the product.
Several companies were keen to stress the shorter shelf-life of
their various products which, although it goes against the
manufacturers’ grain, helps the customer’s perception of the
products freshness and possible healthiness.
Hand in hand alongside this went the idea of minimally-processed
ingredients. Allowing natural flavours, colours and textures to shine
through was emphasised by the less-fussy, more transparent
packaging, allowing the customer to better see what was within.
Czon is a French company that brands itself as ‘natural fashion
food’/ it offers a ‘range of fresh, ready to use fruits and vegetables’
for culinary and snacking use
www.czon.com
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Doughnuts
It is really only the tiniest exaggeration to say that every bakery
stand had a range of doughnuts. But only the tiniest one...
Doughnuts of all sizes and colours were in abundant evidence.
Many were from the mass manufacturers bringing a taste of
Americanisation to the European palates. Others were small,
artisinal but no less fun for it.
Continuing the theme of miniaturisation, little versions were
common alongside their larger counterparts, but almost every
doughnut was ring-shaped. Very few, although there were definitely
some around, filled ball doughnuts could be seen.
A few cronut-inspired offerings were there looking delicious,
decadent and, next to their significantly more garish cousins, more
elegant.
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Gluten-free
A huge trend across all areas of the Sandwich and Snacking Show
2015 was the Gluten-free alternatives
Major bakery manufacturers from across Europe were keen to
show their customers that the need for Gluten-free products had
been well heeded.
Every product had a gluten-free alternative – from sourdough
breads to classic pastries to doughnuts. Even those products
traditionally containing no gluten, such as the ever-popular
macarons, were being touted as such.
Interestingly, of all the ‘free-from’ options available to us in the UK,
this show seemed to only have the gluten-free. Perhaps the sugar-
free / nut-free / soya-free and so forth version will be in evidence in
coming years...
British company Finsbury Foods had a large stand showcasing
their gluten-free alternatives.
www.finsburyfoods.co.uk
Macarons – gluten-free but now loudly proclaimed as such!
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Formats
A common approach to culinary innovation is to look at existing dishes
and re-imagine them in different formats. Many exhibitors and entrants to
the Snacking Show’s competitive elements looked to do this for various
dishes.
Three Michelin starred chef Michel Bras has created the Capucin concept
of filled and rolled crépes. The various outlets taking up this new format
are reporting good business.
Whilst not new in Italy, the Piadina is becoming popular across Europe.
Essentially think of pizza toppings on a folded, griddled flatbread.
The toastie – a classic in many parts of the world. But one new idea is to
make the triangular Breville-style toastie with various breads – pancakes,
tortillas, rye breads, even sponge cake with sweet or savoury fillings!
Pidy are pushing their eclairs as an ideal bread/roll alternative to a
sandwich. www.pidy.be
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Miniaturisation
A big theme for the Snacking Show 2015 was miniaturisation.
Almost every type of snack, sandwich or cake had a mini-version.
Even classical French patisserie, such as gateaux opera or éclairs,
were given the mini treatment. How small? One bite portions were
typical.
The principle behind this concept is that snackers are looking for
variety not only across various dayparts but within their specific
snacking time too. Having a bite-sized burger followed by a bite-
sized macaron almost recreates a meal for flavours and textures.
Miniature burgers and sandwiches
foodwatching April 2015 | www.thefoodpeople.co.uk 70
IFE World Food Innovation Awards 2015
foodwatching April 2015 | www.thefoodpeople.co.uk 71
2015 World Food Innovation Awards
foodwatching April 2015 | www.thefoodpeople.co.uk 72
The IFE, the UK’s largest food and drink
exhibition, judged 340 entries from 30
countries across 16 areas in six categories
• Finished products
• Ingredients
• Packaging
• Brands
• Manufacturing and Processing
• Sustainability
• Marketing
2015 World Food Innovation Awards
Best convenience-food innovation
Yowk – The New Egg Company
Best snacking innovation
Jelly Squeeze – Caterers Choice
Best new children’s food
Mini Nom Noms – Mini Nom Noms
Best confectionery innovation
Edible Alcoholic Pastilles – Smith & Sinclair
Best new breakfast innovation
FUEL10K Protibrik – FUELYOUR10KHOURS
foodwatching April 2015 | www.thefoodpeople.co.uk 73
2015 World Food Innovation Awards
foodwatching April 2015 | www.thefoodpeople.co.uk 74
Best new condiment or marinade
iASC Something Fishy Irish Shellfish Culinary Butter –
iASC Irish Atlantic Seafood Company
Best new food concept
Mini Nom Noms – Mini Nom Noms
Best new food ingredient
Spice Drops – Holy Lama Naturals
Best new packaging design
Liquiglide – Liquiglide Inc.
Best convenience or on-the-go packaging
Shake Me Pasta Pot – RPC Barrier Containers
Best new brand or business
Mini Nom Noms – Mini Nom Noms
2015 World Food Innovation Awards Best brand extension or limited edition
Mondelez Oreo Sandwich – R&R Ice Cream
Best free-from product
Clive’s Gluten-Free Pies – Buckfast Organic Bakery,
Clive’s Pies
Best environmental or CSR initiative
Wyke Farms 100% Green – Wyke Farms
Best food manufacturing or processing innovation
Steam Infusion – OAL Group
Fresh Ideas Award
Yowk – The New Egg Company
foodwatching April 2015 | www.thefoodpeople.co.uk 75
inthenews Mark Moriarty named UK Young Chef of the Year
Cruffgate – thieves steal cruffin recipe
Nutritional breakfast bars on the go
Munchery launches in NYC
Fruit Fairies revolutionize student food
Shop24 installed at University of Illinois
Cultivated truffles are a success
foodwatching April 2015 | www.thefoodpeople.co.uk 76
Mark Moriarty named as UK Young Chef of the Year
Being touted as the next ‘Jamie
Oliver’, Mark is the 23-year-old sous
chef at The Culinary Counter in Ireland
and he has gone through to win the S.
Pellegrino UK Chef if the Year 2015.
Beating nine other up-and-coming young
chefs, he was judged at a cook-off in
Harrods by four of the UK's leading chefs,
who hold five Michelin stars between
them; Clare Smyth (Chef Patron at the
eponymous Gordon Ramsay), Atul
Kochhar (Chef Patron at Benares), Dan
Doherty (Executive Chef at Duck &
Waffle), and Oliver Dunne (owner of Bon
Appétit).
His winning dish of Celeriac baked in
barley and fermented hay, cured and
smoked celeriac was inspired by "a
humble ingredient taking centre stage."
The semi-finalists:
• Stephen Holland; Sous chef at the
Lough Erne Resort
• Sarunas Godovan; Chef at the
Tankardstown House
• Alberto Fluttero; Chef de Partie at Le
Gavroche
• Antonio Sanzone; Chef at Caffè
Caldesi
• Garrett Keown; Sous chef at The Bell
Inn
• Gavin Kellett; Chef at The Manos
House
• Jamie Coleman; Sous chef at the
Saunton Sands Hotel
• Maria Elena Martinez Otero; Chef de
Partie at the Four Seasons Hotel
(Dublin)
• Simone Cantafio; Chef at The
Vineyard
His winning dish
foodwatching April 2015 | www.thefoodpeople.co.uk 77
Cruffgate emerges as theives steal cruffin recipe The cruffin, a muffin-croissant hybrid that
is the signature of Ry Stephen, a 28-year-
old pastry chef in his shop, Mr Holmes
Bakehouse. Now the recipe has been
stolen.
Causing a similar feeding frenzy to the cronut,
this light pastry that takes days to make and is
sold out before you can say cruffin, is a closely
guarded secret. Well, it WAS until thieves left
expensive baking equipment, iPads and money
alone, in favour of a piece of paper!
Mr. Stephen does not think it was an inside job.
He said he trusts his employees and has told
them, “You can have any recipe you want,
provided you know how to execute it.” Plus a
new surveillance system had been installed,
but was not yet operational, although the
employees did not know that.
foodwatching April 2015 | www.thefoodpeople.co.uk 78
Keep an eye out for imitations!
Nutritional snack bars make breakfast an on-the-go meal
No bowl or milk necessary for the
modern American breakfast. The most
important meal of the day in the U.S. is
shifting away from the familiar snap,
crackle, and pop of cold breakfast
cereals to embrace the convenient
goodness packed into the food
industry's increasing array of
nutritional and cereal bars.
Over the past decade, 3 of the 4
breakfast-type foods with the fastest
growing popularity were healthy, portable
snacks such as cereal bars, according to
according to the report Nutritional and
Cereal Bars in the U.S., 4th Edition by
market research publisher Packaged
Facts.
Between 2004 and 2014 the number of
households using cereal bars increased
50% and the number consuming chewy
granola (category that includes granola
bars) increased 33%. The popularity of
granola also grew substantially, with
nearly 80% more households using it.
At the same time, the number of
households using cold cereal was up by
only 4%. Meanwhile other traditional
breakfast foods such as bacon,
sausage and eggs barely kept up with
the growth in the adult population.
Between 2009 and 2014 the number of
adults using nutritional bars increased
11%. In addition, around 44% of adults
used cereal/granola bars in 2014.
Ultimately, the overall market for snack bars, including both nutritional and cereal/granola bars, is projected to approach $8 billion in 2019. This represents cumulative growth of 30% and a compound annual growth rate of 5%.
foodwatching April 2015 | www.thefoodpeople.co.uk 79
Packaged Facts expects that sales of
nutritional and cereal/granola bars will
benefit from the acceleration of a broad
range of trends affecting the eating
habits of Americans. These include a
permanent shift away from "three square
meals a day" to grazing throughout the
day; the desire for consumers to seek
out alternative foods for breakfast; the
fact that nutritional and cereal/granola
bars present an efficient platform for
packaged food engineers to respond to
the very latest in food concerns of
healthy-eating consumers; rapid growth
in the number of Americans actively
engaged in fitness and weight
management programs; and continuous
innovation on the part of manufacturers
and marketers of nutritional and
cereal/granola bars.
Munchery launches in NYC
Munchery, a versatile, chef-driven food
delivery service, has launched its first
East Coast endeavour in New York
City, bridging the gap between
restaurant cuisine and home cooking.
Already serving San Francisco and
Seattle – with a Los Angeles launch in
2015 and ten other cities on the horizon –
cofounders Tri Tran and Conrad Chu look
forward to helping New Yorkers reclaim
dinnertime.
"Answering 'What's for dinner?' is hard!"
says Tran. "Munchery is our way of
making it easier for people like us –
people with busy schedules, adventurous
palates, and household budgets."
With this goal in mind, local chefs with
pedigrees that include Daniel, Blue
Smoke and Aureole prepare individual
entrees, salads, sides and desserts, as
well as healthy and tempting kids'
meals, at the Munchery kitchen in the
heart of the city.
Meals are made with fresh, seasonal
ingredients that are sourced from local,
organic sources as much as possible.
Dishes are fully cooked, chilled for
maximum freshness, and served in
oven- and microwave-safe containers
for easy heating in less than ten
minutes. Garnishes and sauces come
on the side, so diners can add the final
touch to their taste.
www.munchery.com
foodwatching April 2015 | www.thefoodpeople.co.uk 80
Since each dish (including kids' meals) is
created by a specific chef, people can
order from their favorites, rate dishes,
leave suggestions and even
communicate directly with individual
chefs. Prices range from $9 to $15 for
entrees, about $6 for sides and salads,
and from $2 to $7 for drinks and
desserts. Kids' meals are about $6.
In keeping with the belief that everyone
deserves a nourishing dinner made with
quality ingredients, Munchery has
partnered with City Harvest to feed a
New Yorker in need with every order.
Partnerships in San Francisco and
Seattle include the Marin Food Bank and
Northwest Harvest, respectively.
Fruit Fairies will revolutionize the way students do food
Fruit Fairies, a student start-up based
in Ann Arbor, Michigan, has an
innovative business model that will
make it affordable for college students
across the country to consistently eat
healthier foods.
Their team- two sophomores at the
University of Michigan- argues that too
many college campuses struggle to
provide students with the healthy foods
that they demand: "Over 60% of our
student sample claimed that they felt
driven to improve their diets, yet were not
able to because the healthy options
available to them were unaffordable or
inconvenient." Their company offers an
effective solution to this problem that they
hope will improve college campuses
throughout the nation.
Fruit Fairies offers a service that allows
customers to subscribe to have healthy
food baskets delivered to their doorsteps
once per week. The baskets, thoughtfully
designed for the college lifestyle, include
Fruit, Vegetable, Nut/Seed, Fruit-Snack,
and Soylent, with additional options
released periodically. On Sundays, their
all-student staff assembles the baskets
and delivers them to doorsteps across
campus.
By only running on Sundays, delivering
themselves, and buying the food
products in bulk from wholesale
distributors, they are able to significantly
cut down on storage, operations, and
employment costs, allowing them to sell
the baskets at a lower price. Essentially
their unique business model gives
students the opportunity to consistently
have healthy, affordable foods without
having to go anywhere.
http://www.fruitfairies.com/
foodwatching April 2015 | www.thefoodpeople.co.uk 81
Shop24 installed at University of Illinois campus
Shop24 is the market-leading, self-contained, totally automated and refrigerated convenience store designed to enable 24/7 accessible consumer purchasing. Now there are installed at the University of Illinois – Springfield.
Conveniently located bwtween the on-campus dorm cluster and the student union, the Shop24 store complements other UIS amenities by increasing the variety of packaged goods available on campus and providing 24/7 shopping convenience.
"Sales for the first seven days of operation exceeded forecast by nearly forty percent," said Dave Brotherton, Vice President, Marketing and Business Development of Shop24 Global. "The results we saw are a testament to optimum site location and product assortment, the hard work of the UIS operations team, and their close collaboration with Shop24 client services to maximize uptime."
Dave continues: "2015 and beyond will see a greater number of on-campus new store locations like the UIS store as we deepen our relationships within the higher education sales channel and with the national convenience, foodservice, and vending operators that also serve it."
foodwatching April 2015 | www.thefoodpeople.co.uk 82
Students have never had it so easy!
Cultivated truffles are a success (10yrs after planting!)
Paul Thomas, a Dragon’s Den winner,
planted the his first truffle under an
oak tree somewhere in Leicestershire
10 years ago. Now it’s ready for
harvesting.
The burgundy truffle, Tuber uncinatum,
used to be relatively common in the UK
but was lost over the last century. The key
thing for is soil types: it needs this
alkaline, calciferous soil, but while we've
got plenty of that in the UK, we generally
need the ancient woodlands to support it.
The entrepreneur is hoping to find mature
truffles later this year and begin a
profitable business within a few years.
Wild English truffles sell for £400 a kilo,
but Dr Thomas is hoping to bring the price
below £300.
"They should be higher quality than the
wild types," he added. "The system is
very similar and the only difference in
terms of quality is we are checking the
sites rigorously every seven to ten days,
so you're getting them at peak maturity."
Imagine a fine grating of this over some of that extreme aged beef!
foodwatching April 2015 | www.thefoodpeople.co.uk 83
newtomarket Street Style Seafood
Pulled BBQ Salmon
Popchips add hot and sweet flavours
Cheez-It crunch’d puffs
New line functional health salads
Organic Powerhouse Grains Bistro Bowl
foodwatching April 2015 | www.thefoodpeople.co.uk 84
Street Style Seafood
High Liner Foods, the leading value-
added seafood supplier in North
America, has launched Street Style
Seafood, a new line of seafood
products in the FPI brand for the U.S.
foodservice market.
The inspiration for the line is today's
exciting trend of chef-inspired food being
offered in non-traditional venues such as
food trucks, pop-up restaurants and grab-
and-go kiosks for all-day flexible eating
appeal.
Street Style Seafood is ideal for many
menu parts including shareables,
appetizers, small plates and on-the-go
dining. It provides operators with growth
opportunities by meeting the need for
innovative, premium quality, and portable
snack options. Inspired by the flavours of
the world and the hot street vendor trend,
Street Style Seafood offers something for
everyone.
Included in the new line are:
Shrimpanadas™: Available in three
flavors: Shrimp & Chipotle Pepper,
Shrimp & Black Bean and Shrimp &
Mango Salsa.
Fish N' Chips On A Stick: Available in
two varieties: on a stick and as a strip.
Featuring hand-cut cod strips coated
with a crispy French Fry coating,
Tempura Battered Sushi: These bite-size
California rolls are tempura battered for
a deliciously crunchy take on sushi.
Classic Sushi : A popular favourite, High
Liner Foods' California Roll includes
Surimi, carrots and creamy avocado.
The item gives operators the thaw-and-
serve simplicity for back-of-house ease,
eliminating the need for expensive sushi
prep activity altogether.
http://www.highlinerfs.com/products/new-products/street-style-seafood
foodwatching April 2015 | www.thefoodpeople.co.uk 85
Move over pulled bbq pork – it’s salmon’s turn!
High Liner Foods, the leading value-
added seafood supplier in North
America, has introduced Pulled BBQ
Salmon.
Made with premium Atlantic Salmon, new
Pulled BBQ Salmon leverages two of
today's most popular trends in
foodservice: the use of savoury barbecue
sauces and compelling new salmon
options. Pulled BBQ Salmon contains no
preservatives and is a source of protein
and Omega 3s. The product is also an
exciting new twist on a classic preparation
that will generate menu excitement and
interest for foodservice operators.
As a fully cooked "heat and eat" item,
Pulled BBQ Salmon is easy to prepare
and comes in pre-portioned 2.5 lb.
vacuum packs. Operators can boil or
steam the product in the bag for heat-
and-serve simplicity.
A Pulled BBQ Salmon sandwich is the
recommended menu application as an
alternative to traditional pork, but in
addition to sandwiches, Pulled BBQ
Salmon is also ideal for burritos and
tacos, wraps, as a salad topper and in
creative appetizers.
http://www.highlinerfs.com/products/new-products/pulledbbqsalmon/
foodwatching April 2015 | www.thefoodpeople.co.uk 86
Pulled BBQ Salmon comes in two
flavours:
Traditional: A deliciously tangy, tomato-
based barbecue sauce with just the right
amount of sweetness and natural
smokiness.
Sriracha: A hot & sassy barbecue taste
featuring the famous sweet-heat taste of
Sriracha sauce. High Liner Foods didn't
tame the heat in this one, so real
Sriracha lovers won't be disappointed.
Popchips launched two new flavour innovations
at the Natural Products Expo West trade show in
Anaheim, CA. The brand's newest offerings,
which hit stores nationwide this summer,
include:
Crazy Hot Potato: The brand's spiciest product to-
date flavoured using the habanero pepper, balanced
with a cheesy note.
Cinnamon Twist Sweet Potato: This satisfyingly
sweet vegan-friendly variety combines sugar,
cinnamon and a hint of tangy apple on a sweet
potato chip.
Like all popchips products, the new flavours are
created using heat, pressure, and no oil in the
popping process. The chips contain no artificial
ingredients, no trans-fat, are gluten-free, kosher and
have less than half the fat of fried chips. Both new
flavours will hit store shelves this summer in 3.5 oz.
bag for the suggested retail price of $2.99. Crazy
Hot Potato will also be available in 1 oz. bags for the
suggested retail price of $1.49.
Popchips add hot and sweet flavours to range
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On trend flavours
http://www.popchips.com/
Cheez-It® is making its first ever
appearance in the chip aisle by
introducing Cheez-It Crunch'd™, its first
ever cheesy puff. Made with 100 percent
real cheese and a bold new taste, this three-
dimensional snack delivers a crunchin'
that Cheez-It fans won't stop munchin'
Crunch'd is offered in two wickedly delicious
flavors, including Cheddar Cheese and Hot &
Spicy.
Cheddar Cheese – crunchy cheese puff baked
snack made with cheddar goodness
Hot & Spicy – made with 100% real cheese in
a Tabasco® Hot & Spicy fiery flavour
Cheez-It Crunch’d puff made with 100% real cheese
foodwatching April 2015 | www.thefoodpeople.co.uk 88
http://www.kelloggcompany.com
New line of functional health salad kits
Market research indicated that
functional foods or foods that provide
added health benefits are on trend and
relevant to consumers. Research also
indicates that 55% of adults prefer
buying packaged foods for nutritional
benefits rather than supplements. Fresh Express' newest line of salad kits,
Functional Health Salad Kits are
redefining salads by focusing on a specific
health need and delivering benefits
against those needs – in the most
delicious and convenient way possible.
Functional Health Salad Kits are available
in Heart Health, Antioxidant, and Digestive
Health
Heart Health Kit: Not only is the Heart Health Kit good for your taste buds, it's
good for your heart! While many factors affect heart disease, the No. 1 cause of
death in the United States, diets low in saturated fat and cholesterol may reduce
the risk of this disease.[3] The Heart Health Kit includes ingredients specifically
chosen for their health benefits, such as spinach, kale, beet tops, shredded
broccoli, shredded carrots, dried cranberries, and sliced almonds with basil
balsamic vinaigrette that combined qualify the kit as heart healthy.
Antioxidant Kit: Antioxidants such as vitamins C and E work hard in the body to
maintain cell and tissue health. The Antioxidant Kit with a tantalizing blend of
spinach, baby kale, red cabbage, shredded carrots, feta cheese, sunflower kernels,
and dried blueberries with pomegranate blueberry vinaigrette provides an excellent
source of vitamins C and a good source of vitamin E.
Digestive Health Kit: Fiber helps maintain a healthy digestive system. Women
need 25 grams of fiber per day, and men need 38 grams per day, according to the
Institute of Medicine. The Digestive Health Kit contains 3 grams of fiber per serving,
and features a flavorful mix of spinach, baby kale, pak choi, beet tops, shredded
carrots, dates, sliced almonds, and flaxseed with a sesame ginger dressing.
Fresh Express USA http://www.FreshExpress.com
foodwatching April 2015 | www.thefoodpeople.co.uk 89
Organic Powerhouse Grains Bistro Bowl Salad
Ready Pac is delighting consumers
with the new Organic Powerhouse
Grains Bistro® Bowl —a completely
vegan, superfood-filled salad with
ingredients that reap 'super' nutritional
benefits.
Broad access to nutritional information
has helped superfoods sky rocket in
popularity. These nutrient-dense foods
have been popular with consumers
seeking alternative options that meet their
nutrition needs. Research also shows that
that 'superfoods' like quinoa and wheat
berries are capable of boosting protein
intake, improving energy, preventing
disease, and aiding in weight loss.
The Organic Powerhouse Grains Bistro Bowl
salad is part of a growing line of products for
the health conscious, on-the-go consumer.
The salad contains several nutrient-dense
ingredients, including:
•100% vegan ingredients and certified
organic
•6g plant-based protein
•Alternative grains (quinoa and wheat berry)
•Spring mix greens, carrots, red cabbage,
raisins, sliced almonds
The Organic Powerhouse Grains Bistro Bowl
salad is only 260 calories
http://www.readypac.com/products
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indeep Savoury Jams
foodwatching April 2015 | www.thefoodpeople.co.uk 91
Savoury jam
Savoury jams and jellies, even marmalades in some parts of
the world, are growing in popularity.
Eaten as a complimentary condiment and adding interest to dishes
is very fashionable and something that can be tried out at Michelin
star level, off the shelf and home made.
The latter is driven by the increasing popularity of people growing
their own vegetables at home. It’s very easy to eat up all that
excess fruit you grow as it requires little if no further preparation;
but a glut of courgettes, tomatoes, green beans or sweetcorn can
leave you overwhelmed, and dreading the thought of seeing it go to
waste a great option is to make savoury jams.
After all, there’s only so much pickle and chutney one can eat!
foodwatching April 2015 | www.thefoodpeople.co.uk 92
Take a look at your grocery store shelves and you’ll find them (savoury) jam packed!
What is savoury jam?
Savoury Jam is a food condiments
designed to go with and balance
particular savoury foods; their
“partners”
Savoury Jams are made just like jam, first
slowly simmering fruit to a lava-like
flowing consistency; but that’s just the
beginning.
Flavours are added that will give sweet,
spicy, hot, earthy, fresh or sour tones until
a perfect balance of texture and flavour is
achieved.
To understand why there’s a need for
savoury jam, think about when we eat
something spicy or savoury, we often feel
like something cool and sweet afterwards;
perhaps ice-cream. After that, we often
feel like something salty to balance the
sweetness, to take away that sensation or
after-taste of the cream.
Like the need for a sweet ice-cream after
eating spicy, seasoned or salty food, our
palates look for the opposite flavour to
balance out our favourite meat, chicken,
seafood or vegetable dishes. While
these proteins are deliciously savoury
and a little rich and fatty, our palate is
looking for the flavours to complement
that salt, fat and richness, to mellow out
the tastes with a clean citrus or sharp
herby flavour, a roasted warm spice or
fresh lemon zest. Texture too is
important.
The idea is to create balance and a burst
of flavour on the palate and to add layers
and textures to interest our palate. The
overall result is a Yum moment; the one
you get when something tastes just right;
ticks all the sensation boxes! It is in fact,
a balanced and complete taste.
More versatile than sweet jam!
foodwatching April 2015 | www.thefoodpeople.co.uk 93
The rise in popularity
When Chicago chef Gregory Ellis
makes a pork belly sandwich, he
doesn't stop at the belly. In addition to
a fried egg and kumquat chow-chow,
he adds a mystery ingredient -- bacon
jam.
"People don't know what to expect," says
Ellis, chef at the breakfast, brunch and
lunch spot 2 Sparrows. "When they think
bacon they're not expecting any of the
sweetness that comes with it. It pleases
everyone and they like it after they try it."
The jam's next stop on his menu: French
toast.
Bacon jam may coast on its key
attraction, the bacon, but the idea of
savoury jam has been around for ages.
Hot pepper jam has long been a Southern
staple, topping slabs of cream cheese at
cocktail parties and luncheons. But today,
chefs, gourmet food companies and home
canners are taking savoury ingredients
to the next level, turning everything from
garlic and onions to carrots and saffron
into sweet condiments.
"I'm always looking at ways to open
people's eyes to the different
opportunities in preserve making," says
Marisa McClellan, creator of the blog
"Food in Jars" and author most recently
of "Preserving by the Pint." ''One of
these things is savoury jam."
The trend in home canning and
preserving took off around 2009, fuelled
by the do-it-yourself movement and the
poor economy. Savoury jams, observers
say, offer the next stop for people who've
already mastered strawberry and
blueberry. Savoury jams are most often
glossy, sticky, sweet-ish concoctions
that occupy the space between chunky
relishes made of pickled items and
smoother spreads and purees.
The pig is a popular choice for savoury jam
foodwatching April 2015 | www.thefoodpeople.co.uk 94
….still growing!
Their popularity is still growing,
canners say, pushed by the gourmet
world's unrelenting appetite for new
items.
For instance, gourmet food purveyor
Stonewall Kitchens introduced a bacon
jam just this year. Company executives
say demand for their savoury jams
continues to rise, and that the items sell
as well as their sweet jams.
McClellan might set apricot rosemary jam
next to goat cheese, spread tomato jam
on roasted sweet potato rounds or whirr it
in the food processor with cream cheese
for dip.
A dollop of caramelized shallot jam livens
up a grain bowl, she says, and a ramekin
of peach-Sriracha jam makes a great
dipping sauce.
Sean Timberlake, founder of Punk
Domestics, an aggregation site on all
things canning and preserving, features
recipes for strawberry rhubarb jalapeno
jam, onion jam with rosemary, even
zucchini marmalade, a concoction of
shredded zucchini, orange and lemon.
And of course, there's bacon jam. But
the number one search on his site?
Tomato jam. "It awakens people to the
idea that tomato is actually a fruit,"
Timberlake says. "We always think of
tomato as a vegetable, but when you
taste it in this other setting, people are
like, 'Oh, I totally get it.' They
experience the fruit differently than they
have before."
Goodbye relish, hello jam!
foodwatching April 2015 | www.thefoodpeople.co.uk 95
McClellan says tomato jam also is the
most popular item on her blog. She has
several versions -- peach and yellow
tomato jam, orange tomato with smoked
paprika -- but straight up tomato jam is
the perennial favorite on both sites.
Perhaps tomato jam does well because
it is familiar, just a baby step from
ketchup.
"And yet it's a world apart," says
Timberlake, who spreads tomato jam on
burgers, BLTs and macaroni and
cheese. "It's not ketchup. It's definitely
tomato."
Striking the right balance when making your own
Sugar
Whether making sweet or savoury
preserves, granulated sugar is the most
versatile sugar to use. Soft brown sugar
and molasses add depth to savoury
chutneys, particularly onion-based
recipes. The caramel flavour of
Demerara sugar is delicious in Seville
orange marmalades, fruit syrups and
fruits in alcohol.
Salt
Salt is used to draw out the moisture
from vegetables when making pickles.
Unlike chutneys where ingredients are
cooked slowly until the excess water has
evaporated, pickled vegetables need to
remain crisp and crunchy. Water laden
vegetables like cucumbers must be
salted overnight to remove excess water,
then rinsed and drained before being
quickly cooked in a vinegar, sugar and
spice mixture.
Vinegar
As far as vinegars are concerned, cider
vinegar boosts the colour and flavour in
fruity chutneys and also helps reduce the
time chutneys need to mature. Wine
vinegars give a more subtle flavour and
are good for pickling spiced fruits such as
plums or peaches. Making your own fruit,
herb or spice vinegars can add another
dimension to your pickles, chutneys and
dressings. To make raspberry or
blackberry vinegar put 450g/1lb of fresh
raspberries or blackberries into
600ml/20floz white wine vinegar and
leave for a week before straining through
muslin and pouring into sterilised bottles.
Or make herb vinegar, substituting the
fruit for 25g/1oz of fresh tarragon or mint.
The flavour principles are the same when making savoury jams
foodwatching April 2015 | www.thefoodpeople.co.uk 96
Oil
Flavoured oils are surprisingly easy to
make. Chilli oil is probably the most
popular and versatile. But you could try
adding fresh herbs, orange peel and
crushed coriander seeds, lemon peel or
chillies to olive oil (not extra-virgin) or
sunflower oil. Leave in a cool dark place
for a couple of weeks, remembering to
shake it everyday, then strain into bottles
and use within 6 months. Don’t use raw
garlic as it can cause botulism, not a
welcome gift in any hamper. Roast it
beforehand or cook for several minutes in
the oil before straining.
Alcohol
Steeping fruit in alcohol is one of the
easiest preserving methods. Sloe gin is
probably the best known, but you don’t
have to stop there. The only thing is, you
will have to be patient – it takes at least a
few weeks and up to a few months for the
fruit and alcohol to really mingle.
Who’s doing what with flavours… Cottage Delight, UK
Here they focus on the chilli.
Flavours include:
Smoked chilli / Chilli / Roasted garlic / Mango & Habanero chilli / Red bell pepper & Ancho chilli
http://www.cottagedelight.co.uk/our-shop/savoury-selection/savoury-jams.html
American Spoon, USA
This sweet and savoury jam features chunks of sweet Michigan Northern Spy apples and deeply caramelized onions scented with thyme and balsamic vinegar.
https://www.spoon.com/apple-onion-jam.html
Stonewall Kitchen, USA
With layers of robust flavour, this artfully crafted collection is ideal for people who enjoy bold and unique tastes. Together you'll find our Roasted Garlic Onion Jam, Hot Pepper Peach Jam and our Maple Bacon Onion Jam. Each one is great for glazing vegetables, combining with cream cheese for quick and flavorful appetizers or for making amazing cooking sauces.
http://www.stonewallkitchen.com/shop/gifts/101377.html
foodwatching April 2015 | www.thefoodpeople.co.uk 97
It’s all about flavour layering
Who’s doing what with flavours… Spoonfed foods, Australia
The Spoonfed Original & Best Savoury Jam range is sold across Australia through select quality food retail outlets including Delis, Butchers, Fruit and Vegetable Markets and Providores. They have a well thought out, extensive range which includes:
Lamb Jam - a blend of mint, rosemary, the visible chunks of apple and other spices to create the perfect partner with lamb.
Pork Jam - unleash the fresh flavours of golden pineapple, apple and expertly blended Asian spices for a tangy, fragrant jam that will perfectly match pork, duck, chicken, prawns or grilled fish.
Snag Jam - beautiful smoked tomatoes are enlivened with a hint of chilli and other spices to create the world’s first snag jam. Just the smell is sensational. Enjoy with any barbecue or grilled meat.
foodwatching April 2015 | www.thefoodpeople.co.uk 98
Australia
https://spoonfedfoods.com.au/
Savoury marmalade
Strictly speaking, marmalade is a preserve made from citrus
fruit, especially bitter oranges, but the East India Company are
applying it to their savoury jams.
Prescribed by The East India Company to all its Officers as a
breakfast essential on their adventures abroad, marmalades
remain today an indispensable part of every British pantry. Today
their savoury range of olive, fig, tomato and onion marmalades take
a spin on the traditional sweet varieties to surprise and delight.
Flavours include:
Green & black olive
Olive & fig
Olive & orange
Onion & raisin
Tomato & thyme
foodwatching April 2015 | www.thefoodpeople.co.uk 99
UK
http://www.eicfinefoods.com/
A recipe for the hot favourite – Tomato & basil jam
This simple spiced savoury jam tastes
great with cheeses, cold meats and
antipasti, or as a dipping sauce.
Ingredients
650g/1lb 7oz ripe tomatoes, skinned,
chopped
2 shallots, finely chopped
2 garlic cloves, crushed
½ red chilli, deseeded, finely chopped
½ lemon, zest and juice
1 tbsp balsamic vinegar
½ tsp pectin
225g/8oz caster sugar
1 tbsp finely chopped fresh basil leaves
Preparation method
Put the tomatoes, shallots, garlic, chilli,
lemon zest and juice, vinegar and
pectin in a saucepan and bring to the
boil.
Stir in the sugar, then continue to boil
until the mixture reaches 103C (use a
sugar thermometer for this; it should
take about 20 minutes). Remove the
pan from the heat and stir in the basil.
Set aside to cool for 20 minutes.
Pour the jam into sterilised jars, seal
and set aside until completely cooled.
This jam will keep for up to 6 months.
Make use of all those tomatoes
foodwatching April 2015 | www.thefoodpeople.co.uk 10
0
Bacon jam
Probably the front-runner in the
savoury jam stakes, this umami spread
has gone from weird to niche to a
trend that’s here to stay.
The original bacon spread came from
Skillet. They began with a simple bacon
variety, now they have added to their
range with Fennel & Black Pepper.
Bacon by Brad Smoliak has to be called
just that – bacon. Technically he is not
allowed to call it jam as according to the
Canadian Food Inspection Agency
(CFIA), jam must contain at least 52%
fruit. And thankfully in this case, there’s
no fruit. Bacon, bacon and more bacon.
Ed Hick from Ireland loves all things
bacon – he’s even made a bacon vodka!
But his bacon jam has it all - salt (from the
bacon), sweet (onion, maple and sugar),
sour (vinegar), bitter (coffee) and umami
(slow-cooked meat), not to mention the
hit on fat receptors from the bacon fat.
This little jar packs a punch.
http://www.hicks.ie/
Eat 17 Bacon Jam is onion jam meets
smoky bacon and punters are loving it
on burgers.
http://www.eat17baconjam.co.uk/
The Bacon Jams are from Dallas, Texas
(where they know a thing or two about
burgers). Theirs come in Black pepper,
Chili and garlic or Original.
thebaconjams.com/
foodwatching April 2015 | www.thefoodpeople.co.uk 10
1
A recipe for the trendy one – Bacon jam
This Martha Stewart recipe will
transform your breakfast time!
Ingredients
1 1/2 pounds sliced bacon, cut crosswise
into 1-inch pieces
2 cups finely chopped shallots (from 3
large or 8 small shallots)
4 small cloves garlic, chopped (about 1
tablespoon)
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 cup bourbon
1/4 cup maple syrup
1/3 cup sherry vinegar
1/3 cup packed light-brown sugar
Preparation method
Spread half of bacon in a single layer in
a large skillet and cook over medium
heat, stirring frequently, until browned,
20 to 23 minutes. Transfer to paper
towels to drain. Remove fat; clean pan.
Repeat with remaining bacon, reserving
browned bits and 1 tablespoon fat in
pan.
Add shallots and garlic to pan and cook
over medium heat, stirring, until
translucent, about 5 minutes. Add chili
powder, ginger, and mustard and cook,
stirring, 1 minute. Increase heat to high;
add bourbon and maple syrup. Bring to
a boil, scraping up browned bits.
Lasts up to 4 weeks – we doubt it!
foodwatching April 2015 | www.thefoodpeople.co.uk 10
2
Add vinegar and brown sugar and
return to a boil. Add reserved bacon;
reduce heat to low. Simmer, stirring
occasionally, until liquid reduces to a
thick glaze, about 10 minutes.
Transfer mixture to a food processor
and pulse until it has the consistency of
a chunky jam. Refrigerate in an airtight
container at least 1 hour and up to 4
weeks.
Menuwatching
Who’s doing what and where!
Buffalo with chilli & mint, pecorino & amazing chilli jam. Jamies Italian
Pesto & mozzarella tartlet, tomato & chilli jam. Mole Inn
Fillet of Loch Duart salmon. chorizo jam, crispy espelette polenta, buttered curly kale, baba ganoush,
tempura soft shell crab. Orange Tree, Thornham, Norfolk.
Brie & Parma ham bruschetta Melted brie, Parma ham with onion jam, pesto and rocket, drizzled with olive
oil. Fire & Stone
Seared Ross-shire Scallops – Tomato Chilli Ginger Jam – Orange & Cardamom Reduction. Sangster’s
Pumpkin Risotto, Crumbled Golden Cross Goat’s Cheese & Red Onion Jam. Gumstool Inn
Cheddar & onion jam. Perkin Reveller
Duck liver ‘sandwich’ Duck liver parfait, pain d’epices, chicory jam. L’Ortolan
Braised and Smoked Beef Short Rib Sandwich with Comte Cheese, Bacon Jam, Pickles and French Fries.
Jam Tree Clapham
Christmas spiced foie gras, macaroon foie gras jelly, roast chestnut & pumpkin jam. The Hambrough
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3
Menuwatching
Who’s doing what and where!
Roller Disco Burger rare breed beef, pineapple bacon jam, cheese, bun sauce. Rotary Bar and Diner
Organic beetroot, soft goat’s curd cheese, marinated fennel and chilli jam. Peat Inn
Grilled Pork Ribeye, Mac & Jack Cheese, Pulled Pork Tinkerbelle Pepper, Bacon Jam Potatoes. Martins
Arms
Goat Cheese & Pumpkin Jam, Beetroots, Toasted Seeds & Pickled Pumpkin. Ginger Pig
Berkswell Cheese with Hazelnut, Beetroot and Shallot Jam. Kitchen W8
Cheese board with Monte Enebro, Idiazabal, Picos, Epoisses & smoked chilli jam . Donostia
Smoked black pudding, grits, bacon jam. Caravan on Exmouth
Calcot Organic Black Angus Beef Burger, Bacon Jam, Mature Cheddar & Calcot Chips. Gumstool Inn
Roast Anjou pigeon, baked quinoa, juniper baked kohlrabi, beetroot, cassava chips, bacon jam. The Black
Rat
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4
TasteSpotting
Following the world of bloggers and
pinners…
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5
TasteSpotting
Following the world of bloggers and
pinners…
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6
foodshowsandexpos
Food shows and expos UK
Food shows and expos world wide
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foodshowsandexpos UK 2015
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foodshowsandexpos WW 2015
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bestsellingcookbooks
Best selling cookbooks UK
Best selling cookbooks US
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Bestsellers UK – March 2015
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Bestsellers USA – March 2015
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lookingforward
That’s all for now!
Hopefully you are now feeling informed, inspired, excited and
full of great new ideas to challenge and grow your business.
The Key now is to take action before someone else does!
May 15 foodwatching will be out on Monday 11th May 2015
11th
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foodwatching
April 2015
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