what’s cooking
A taste of the tropics
WITH the launch of the brand new Mango & Cream fl avour, Mövenpick, the super premium ice-cream producer, is offering a taste of the tropics, all year round.
The smooth, velvety Panna ice-
cream base is perfectly-matched with a refi ned, mango sorbet for an intense yet refreshing fl avour sensation. The inclusion of juicy, sun-ripened mangos adds depth of fl avour, enhancing the overall fruitiness and providing a real taste of the exotic. This tropical ice-cream sits perfectly alongside cooling fruit sorbets such as Mövenpick Lemon & Lime or Grapefruit & Orange, and is the perfect complement to creamy desserts, such as Sticky Rice with Coconut Cream. Alternatively, blend coconut milk, pineapple juice and Mango & Cream ice-cream for a refreshing fruit smoothie – simply add a shot of rum for an innovative twist on a Pina Colada.
01483 205 500
www.moevenpick-icecream.com
Espresso sees red
THE latest craze to hit the beverage sector is red espresso – the word’s fi rst espresso made from Rooibos tea – now available for the fi rst time in the UK from Cream Supplies. Essentially, this is
a premium quality Rooibos tea that
has been refi ned, under patent, to a consistency that allows it to be used in a semi-automatic espresso machine. Its fl avour is naturally sweet with slightly earthy undertones and it provides a full-bodied, rich and well- rounded mouth-feel with a refreshing, clean fi nish. It is dark red in colour and produces
an excellent crema so that, visually, it has the appearance of espresso coffee. In the same way, it lends itself well to the speciality drinks usually associated with coffee – cappuccinos, lattes, macchiatos and so forth. However, it is entirely caffeine-free and has over fi ve times the antioxidants of green tea.
0845 226 3024
www.creamsupplies.co.uk
Turn up the heat
THIS summer, iconic Indian Food brand Patak’s will reinforce its position as curry paste category leader with a campaign to drive summer sales of the pastes range.
New print advertisements will highlight the versatility of the pastes as a store cupboard essential for creating recipes throughout the year, with a focus on summer and BBQ. Despite representing 93% of the segment, Patak’s aims to drive growth in the curry pastes category by educating consumers about how to use the pastes in recipes and meal areas above and beyond traditional winter curries, via a series of press adverts featuring appealing summer recipe photography.
The advertisements will appear in 12 food and lifestyle titles from May 3 and run for four weeks over the summer months. The new advertisements will be supported with a consumer recipe campaign promoting 20 new summer recipes which have been created by Patak’s to show off the pastes’ versatility and inspire consumers this summer, including marinades, sauces and salads and BBQ ideas.
www.pataks.com www.worldfoodawards.com Cooking up a storm
THE National Chef of the Year competition, which is now in its 39th year, is open to all chefs who are 23 years or older and who work in any sector of the catering industry; this includes hotels, restaurants, pubs, universities and contract caterers. The deadline for entries to this year’s competition is May 12, 2011.
Celebrating the multi-cultural nature of the UK is the key aim of the competition and the revised format, which was intro- duced last year, is certainly helping to showcase that desire.
This year the categories will be divided up as follows: • Asian/Oriental • Modern British/European • Rest of the World/Other
Every stage of the competition will feature intense scrutiny of entrants by an experienced panel of judges. Jun Tanaka, executive chef at Pearl Restaurant & Bar in London, who was one of the judges at last year’s fi nal, said: “There are so many talented chefs in the UK and it is important that we champion these individuals. “I would encourage chefs from around the country to enter this prestigious award and gain the recognition they deserve for their skills.”
01293 610 329
www.craftguildofchefs.org Steak a claim
LINCAT, the UK’s leading manufacturer of commercial catering equipment for cooking, holding and display, has added two powerful, high-output electric chargrills to its heavy duty Opus 700 range of prime cooking equipment. Electric chargrills are often not as fast or powerful as their gas counterparts, but the new electric 11.2kW and 2 x 8.25kW models from Lincat are capable of cooking 75 and 110 steaks per hour respectively. This makes them more than capable of meeting the rapid cooking requirements of the largest commercial kitchen. Lincat’s new electric chargrills impart an authentic chargrilled or barbecued
fl avour to food, through the controlled ignition of fat and fl aring. Food quality is also enhanced by an in-built water bath, which provides humidity to help keep food succulent and reduce shrinkage. The new chargrills incorporate independently-controlled multiple heat zones for maximum versatility, whilst removable, durable, segmented cast iron grids impart attractive branding marks to food. “Chargrilled or barbecued food is an increasingly popular option for diners,” said Nick McDonald, marketing director of Lincat. “Our electric chargrills are easy to use and straightforward to clean.”
01522 875 555
lincat.co.uk To advertise in this section call Jill McLintock on 0141 567 6003 April 28, 2011 - SLTN - 43
www.rational-uk.com Tel. 01582 480388
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