I love these hot steamed sponge-type puddings, especially during the winter. This recipe is a real favourite – serve it sliced with the sauce poured over then add a dollop of vanilla ice cream for a touch of luxury. Cooked in 7 – 8 minutes instead of hours in the steamer, what could be easier? The sauce is great too. It sets on standing, any left over can be stored in the … [Read more...]
Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus Recipe, by Chef Damian Wawrzyniak
Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus Recipe, by Chef Damian Wawrzyniak. Pork Belly Brine: 1000ml of Apple Vinegar 400g Brown Sugar 200g of Kosher Salt (if other salt, use half of the Kosher salt weight) 1kg of Pork Belly Method: Bring vinegar to the boil, combine all ingredients, take off the heat, cool down to 4C. Place Pork … [Read more...]
How’s this for Dinner? Ham and Vegetable ‘Stir Fry’
Substitute Quorn for the ham, if you want to go vegetarian with this recipe for a really hearty, colourful meal – and try serving it on a bed of ‘tomato’ flavoured pasta for a real change. Serves 4 Ingredients 100g dry pasta– spaghetti or tagliatelle works best ½ red pepper ½ green pepper 1 red onion, cut into slices 100g broccoli, cut into small florets 2 … [Read more...]
Contactless Ice Dispensers for Maximum Hygiene
Hoshizaki’s compact, countertop DCM machines dispense cubelet ice and/or water, straight into a glass or jug at the touch of a button (a lever option is also available in some models*) meaning that the user has no direct physical contact with the ice. They are the perfect solution for ensuring that proper standards of hygiene can be maintained in situations where multiple … [Read more...]
The Fat Duck ventures down under
To celebrate its twentieth anniversary, The Fat Duck Group have recently opened the latest restaurant in its portfolio with the introduction of The Fat Duck, Melbourne. Fulfilling a long-held dream to open a restaurant in Australia, the company will relocate to the award-winning Crown Towers hotel in Southbank for a period of six months. Showcasing a unique dining experience, … [Read more...]