This savoury-sweet salmon is quick and easy to make but fancy enough to impress your guests. The melody of flavours combined with beautiful texture of the salmon makes this dish one to remember !

Ingredients

• 1/3 c. honey
• 1/4 c. low-sodium soy sauce
• 2 tbsp. lemon juice
• 1 tsp. red pepper flakes
• 3 tbsp. extra-virgin olive oil, divided
• 4 6-oz. salmon fillets, patted dry with a paper towel
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 lemon, sliced into rounds

Directions

1. Step 1: In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. 
2. Step 2: In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
3. Step 3: Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
4. Step 4: Garnish with sliced lemon and serve

It’s all about love

Col’cacchio specialises in traditionally inspired Italian food with its famous, thin-based pizzas and a variety of freshly prepared salads and pastas. It’s obvious from the moment you bite into one of their mouth-watering dishes that it’s made with the utmost love and care. The atmosphere is tangible, the food delectable and the love deliciously obvious. 

And this is key to their success and the reason why South African’s love this brand. Whether enjoying their food in one of their easy going restaurants or ordering through Uber eats everyone knows – nothings tastes better than Col’cacchio

THE STORY

This is just your typical boy meets girl, boy falls in love with girl, boy and girl join forces as master entrepreneur and master restauranteur to create South Africa’s most loved eatery story. Michael Terespolsky and Kinga Baranowska’s  vision was to build a restaurant that would serve the most mouthwatering, Italian-inspired meals made with love and the finest, freshest ingredients. ​ 

With artisanal wood-fired pizzas, sumptuous pastas and gourmet salads, it was not long before the Col’Cacchio’s magic spread far and wide. Now, 31 years later, with restaurants across Southern Africa, the mention of Col’Cacchio sends taste buds into a wild frenzy. It’s more than a menu. It’s a celebration. A journey. A story of 31 years in the making, of love, passion, adventure and loads of pizza.

Yes you really have arrived Col’cacchio. Keep doing what you are doing. We couldn’t be prouder to name you as one of our valued clients !

­Even if your culinary repertoire doesn’t go beyond boiling an egg or pasta and dumping on some store-bought tomato sauce, you are sure to have heard at least some cooking rules in your lifetime. For instance, while you were boiling the aforementioned pasta, you may have heard of one the following three rules: add olive oil to the water to prevent the pasta from sticking, throw pasta on the wall if it sticks, it’s done and rinse pasta after its finished draining. But have you ever stopped and wondered why exactly these techniques work time and again? Perhaps you’ve thought there must be some science behind it. Well, the fact is there is quite a bit of molecular transformation and interaction going on while you cook, and there is a whole discipline of study dedicated to it called molecular gastronomy.

If you haven’t heard of molecular gastronomy, Chef Heston Blumenthal or cooking terms like spherification and sous vide, this is a great place to start. In this article, we’ll get you up to speed with this fascinating discipline and if you’re up for some culinary experimentation, we’ll even show you some simple molecular gastronomy techniques you can try at home with unique spins on old favourites.

What Is Molecular Gastronomy?

It all started with the temperamental soufflé that wouldn’t rise. Long before the bizarre culinary marvels of chef Heston Blumenthal in his 3-Michelin star restaurant, The Fat Duck, there was chemist, Hervé This and the frustrating soufflé. After several kitchen mishaps, This became obsessed with this dish and started to question the time-honoured rules behind cooking. He theorised that there must be a whole world of undiscovered cooking ‘precisions’ to explore and he was right. Just like everything else, food molecules obey specific processes that describe the behaviour of solids, liquids and gases, and if properly researched this new way of thinking about food can revolutionise cooking. Thus, together with Nicholas Kurti, This created the academic discipline of molecular gastronomy.

At first, their new field of study had very little interest of the outside, however, as soon as it was discovered that their understanding of the science behind cooking could lead to new and creative culinary creations, the world of fine-dining changed forever. This transformation led to the development of several well-known, shocking but supposedly delicious meals like snail porridge, meat fruit, and egg and bacon ice cream that has become the obsession of foodies from around the world.

How Does Molecular Gastronomy Work?

Molecular gastronomy uses special techniques, ingredients and cooking principles to encourage favourable chemical reaction to occur. These reactions produce surprising new flavours and textures that you never thought were possible. Though it may seem overly scientific, there is actually a range of molecular gastronomy techniques that you can easily try at home, for instance cooking meat sous vide.

What Is Sous Vide?

Sous Vide is a French term that means “under vacuum”. The idea behind this cooking technique is to prepare meat without losing all of its delicious natural moisture. Basically it involves cooking meat in a vacuum-sealed container by submerging it into a temperature-controlled water bath after which it is opened and finished off in a hot frying pan. The result is a cut of meat that is juicy, tender and supremely delicious.

How To Prepare Steak Sous Vide

Ingredients:

• 400g boneless steak of about 40mm thickness
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 3 sprigs rosemary
• 3 sprigs thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

Method:

Rub steak on all sides with garlic powder, onion powder, salt and pepper and place in a steak bag. Lightly bruise rosemary and thyme to release their oils and place them in the steak bag.

Vacuum seal or partially close the bag and completely submerge it in a hot water bath of 130°C. Cook the steak in the water bath for 2½ hours at a constant temperature of 130°C.

Remove the bag from the water and let it rest for 15 minutes to absorb some of the juices. Remove the steak from the bag and pat dry with paper towels. Season with salt and pepper, and let it air dry for a few minutes.

Heat a large cast-iron skillet, add the olive oil and cook the steak on all sides for 1-2 minutes or until a nice crust forms around the meat. Slice the steak against the grain, season and serve!

How To Prepare Salmon Sous Vide

Ingredients:

• 650g salmon fillet (scaled, trimmed and cut into 4 pieces)
• 500ml ice water
• 60ml olive oil
• 30ml kosher salt
• Finely chopped fresh dill
• Finely chopped fresh chives
• Lemon wedges

Method:

First, you need to prepare a brine for the salmon. Dissolve salt in ice water and combine it with olive oil in a Ziploc bag. Add salmon with some dill and pepper for flavour. Push as much air out of the bag and seal. Refrigerate for 30 minutes.

Remove salmon, pat it dry and transfer it to another bag along with 15ml olive oil. Again, remove as much air from the bag as possible and seal.

Immerse the bag in water preheated to 50°C and cook for 1 hour at a constant temperature. Stir every 7-10 minutes to prevent hot and cold spots.

Once cooked, remove the salmon fillets from the bag and sear skin side for 45 seconds over high heat.

Garnish with chopped dill and chives, and serve with lemon wedges.

What Is Spherification?

Described as beads that explode in the mouth with a juicy pop, spherification involves the distillation of flavour into delicious caviar-like spheres. This cooking process relies on a simple gelling reaction between calcium chloride and alginate, a gumlike substance extracted from seaweed or algae. Spherification can be used to create an array of dishes with spectacular flavour combinations, for example, fresh oysters with passion fruit caviar and molecular mojito spheres.

How To Prepare Fresh Oysters With Passion Fruit Caviar

Ingredients:

• ½ cup vegetable oil
• ⅓ cup passion fruit juice puree
• ¼ teaspoon agar-agar powder
• Freshly shucked oysters

Method:

Chill the vegetable oil in a tall glass.

Mix the passion fruit puree and agar-agar in a saucepan and bring to the boil.

Simmer until the agar-agar dissolves and cool for 5 minutes.

Take a straw and fill it with the cooled mixture and drop droplets one at a time from the straw into the cooled oil.

The caviar droplets will form on contact with the oil.

Strain the caviar out of the glass and rinse with water.

Pop on your fresh oysters and serve!

How To Prepare Molecular Mojito Spheres

Ingredients:

• 4 wedges of lime
• 5ml sugar
• 30ml white rum
• 60ml soda water
• 24 fresh mint leaves
• 1ml calcium lactate
• 12 small mint leaves (for the mold)
• 500ml water
• 2,5ml sodium alginate

Method:

In a glass, smash calcium lactate, sugar and lime together with a muddler. Add rum and soda, and stir until the calcium lactate dissolves. Strain.

Fill every mold of your silicone tray with one small mint leaf and the mojito mixture. Freeze.

Blend together the water and sodium alginate in a bowl and set aside for 15 minutes.

Remove frozen mojito molds from the silicone tray and add them to the water bath leaving enough space between them so that they don’t stick together. Allow them to set for 3 minutes while gently stirring.

Transfer the transformed spheres from the bath using a slotted spoon. Give them a quick rinse and serve immediately.

What Is Flavour Juxtaposition?

Flavour juxtaposition is yet another molecular gastronomy technique and is perhaps one of the most important tenets of the discipline. According to Hervé This, juxtaposition can be used to intensify a more flavourful ingredient by pairing it with a much less flavourful ingredient. You can also intensify the flavour of two dominant flavours by pairing them together, for instance, chocolate and orange. The science behind this technique is that foods with similar volatile molecules (those that leave food as a vapour and waft to your nose) taste good together. This has led to some daring but delicious pairings like avocado and coffee, bacon and pistachios, and watermelon and black pepper – a must-try for summer.

How To Prepare Watermelon Salad With Feta And Black Pepper

Ingredients:

• 12 cups cubed watermelon
• ¼ olive oil
• 3 juiced limes
• 1 cup fresh mint
• 1½ cups crumbled feta cheese
• Salt and pepper to taste
• Chopped cucumber (optional)

Method:

Skin the watermelon and cut it into cubes.

Chop the cucumber (optional)

Whisk together olive oil, lime juice, salt and pepper to prepare a dressing.

Place watermelon in a large salad bowl, top with chopped mint, cucumber, salad dressing and crumbled feta.

Stir to combine and grind some extra black pepper on top.

How To Prepare White Chocolate Discs With Caviar

Ingredients:

• 125g quality white chocolate
• 30g Sevruga caviar

Method:

Melt the chocolate carefully using a bain-marie or microwave until the chocolate is liquid and completely smooth.

Spread the chocolate on a sheet of parchment paper using a pallet knife, place on a flat surface and refrigerate till it hardens.

Once hard, cut the chocolate into its desired shape using a knife or circular cutter.

To serve, spoon some caviar on top of the disc and eat.

The sensation of this flavour juxtaposition is heightened if you place the entire disc on the tongue to melt. This way the flavour and tasting sensation changes gradually with the introduction of caviar to melted chocolate.

How To Prepare Peach Tarts With Goat Cheese

Ingredients:

• 1 sheet frozen puff pastry
• 450g ripe peaches, pitted and cut into wedges
• 120g goat cheese
• 30ml honey
• freshly ground black pepper to taste

Method:

Preheat oven to 210°C and line a baking sheet with parchment paper.

Cut the pastry into 6 squares and place on the baking sheet. Use a fork to prick the pastry all over. Spread a spoonful of goat cheese on each square and top with peaches. Season with black pepper.

Bake for 20 to 25 minutes. Rotate the pan halfway through to ensure an even bake. The pastry is done once its puffed and golden, and the peaches are soft.

Drizzle with honey before serving.

Though it may seem strange at first, the key to molecular gastronomy is experimentation. There are so many interesting flavour and texture combinations out there to surprise and stun your guests. Invest in quality kitchenware from Core Catering Supplies and start with something simple like sous vide and with time and the right kit you’ll quickly work yourself up to the truly marvellous and miraculous. It pays to keep things fresh and exciting, so start crafting new and creative culinary creations today!

World famous executive pastry chef Mark Perkins is taking High Tea to new artistic heights at London’s Rosewood Hotel, creating delectable high tea treats inspired by legends of the art world such as Bansky, Jackson Pollock and Yoyoi Kusama.

Each delicate creation is a masterpiece, decorated in the manner of the painter. Splatters for Pollack, a mini graffiti photo wall for Banksy to name a few. In London’s fiercely competitive hotel world standing out is always important and this clever and stylish idea is a sure winner.

Sorry Kids! Not for you. These deliciously refreshing and fabulous popsicle recipes are just what you need this Summer.

WARNING! You won’t be able to stop after one!

GIN & TONIC POPS

I’ll take my G&T Frozen please!

VIEW RECIPE

BLOODY MARY POPS

Got to just love that celery stick !

VIEW RECIPE

STRAWBERRY MOJITO POPS

Who doesn’t love a Mojito on a hot summers day?

VIEW RECIPE

TEQUILA SUNRISE

You’ll want to eat these until sunrise!

VIEW RECIPE

WATERMELON MOJITO POPS

The fruit cancels out the sugar and alcohol, right?

VIEW RECIPE

FROZEN COSMO POPS

Quite possibly the only thing cooler than you !

VIEW RECIPE

As health and wellness become a top priority for many, customers are looking for dishes that not only taste good but also provide various health benefits. With this in mind, it’s essential for chefs and restaurant owners to stay on top of the latest health trends and adapt their menu options accordingly. We take a look at the top five healthy food trends.

1. Superfoods on the menu: avocado, quinoa, kale, turmeric, and more 

Superfoods are nutrient-dense foods packed with vitamins, minerals, antioxidants, and other beneficial compounds. These foods have been shown to have various health benefits, including reducing the risk of chronic diseases, improving heart health, and supporting weight loss.Avocados are high in healthy monounsaturated fats that can lower cholesterol levels and reduce the risk of heart disease. They also contain Vitamin K, which is essential for bone health and numerous other vitamins like folate, which is vital for pregnant women. 

Berries are a great source of antioxidants, which help protect against cell damage from free radicals. In addition, they contain fibre which can help improve digestion, as well as Vitamin C, which helps with the absorption of iron.

Dark Leafy Greens such as spinach and kale are loaded with fiber, calcium, vitamin C, iron, potassium, folate, beta-carotene, and magnesium. All these nutrients work together to boost immunity, improve digestion, regulate hormone balance, promote eye health, reduce inflammation, aid in detoxification and more! 

Nuts and Seeds are packed with healthy fats and plant proteins. They also provide essential minerals such as zinc, magnesium, selenium, and copper. All these nutrients contribute to improved cardiovascular health and brain function.

Legumes such as beans, lentils, and peas contain protein, soluble fiber, B vitamins like folate and B6, as well as minerals such as iron and potassium.

Incorporating superfoods into healthy menu items is a great way to add a boost of nutrition to dishes while also making them more appealing to health-conscious customers. For example, a salad topped with quinoa, kale and turmeric would be a flavourful and nutritious option. Alternatively, a smoothie made with acai and bluwould be a delicious way to offer a dose of antioxidants.

2. Functional ingredients add more than just flavor

Functional ingredients are ingredients that have been shown to have specific health benefits. These ingredients can include probiotics, antioxidants, omega-3 fatty acids, and more.Probiotics are beneficial bacteria and microorganisms in certain foods like yogurt and fermented vegetables. They help maintain a healthy digestive system by restoring the natural balance of bacteria in the gut and preventing the overgrowth of harmful bacteria. Some probiotics may also help with skin conditions such as eczema and psoriasis and boost immunity.

Prebiotics are food components that feed probiotic bacteria in the gut, allowing them to flourish. Foods rich in prebiotics include garlic, onions, artichokes, chicory root, and asparagus. Prebiotics have been shown to improve digestion, reduce constipation and bloating, and increase mineral absorption from other foods consumed at the same time.

Omega-3 fatty acids are essential fats found mainly in fatty fish like salmon, tuna, sardines, mackerel, herring, anchovies and trout. These fats can help protect against heart disease by reducing inflammation throughout the body and improving blood cholesterol levels. They may also play a role in brain development during pregnancy and infancy.

Antioxidants protect cells from damage caused by oxidation — an imbalance between oxygen molecules (free radicals) and other molecules in our bodies that can lead to cell damage. Foods high in antioxidants include berries (such as blueberries), nuts (like walnuts), green tea and dark leafy greens (like spinach).

Dietary fiber is important for digestion because it helps slow digestion so that nutrients can be absorbed more effectively into your body. It also helps reduce cholesterol levels by binding with bile acids produced by your liver for digestion. Good sources of dietary fibre include fruits (especially apples), legumes (such as beans), whole grains (like oats), nuts (like almonds), seeds (like flaxseeds), leafy greens (such as kale), bran cereals, potatoes, squash, cucumbers, carrots, Brussel spouts and avocados.

3. Next-level ingredients: Coming to a restaurant menu near you soon

Next-level ingredients are unique and innovative ingredients used to create healthy menu options. These ingredients can include edible flowers, matcha, and insects. For example, edible flowers such as nasturtiums and pansies can add a pop of color and flavor to dishes. Matcha, a type of green tea powder, is an excellent source of antioxidants and can add a unique flavor to dishes. Finally, insects like crickets are a sustainable and nutritious alternative protein source.

Here are some more to consider:Red quinoa richer in protein than regular quinoa and contains more antioxidants per gram than blueberries. It’s also an excellent source of iron and dietary fiber, which helps keep blood sugar levels steady throughout the day! For a faster, more consistent way of preparing quinoa.

Pumpkin seeds provide essential minerals like magnesium and phosphorus, which are beneficial for our overall well-being – they also contain zinc which helps support a healthy immune system.

Chlorella is known for its detoxifying powers due to its high chlorophyll content – it is also a great source of antioxidants. It has been said to help reduce cholesterol levels when consumed regularly.

Maca root is full of vitamins B, C, E, and amino acids. Research suggests that consuming maca root may help improve energy levels while helping regulate hormone balance in the body.²

Moringa has leaves with high amounts of Vitamin A, C and K, making it an incredibly nutritious food – research suggests that consuming moringa can help reduce inflammation in the body while improving cardiovascular health.

Wheatgrass is loaded with antioxidants such as vitamins C and E and chlorophyll, which helps protect our cells from damage caused by free radicals. Its high iron content provides us with more energy throughout the day!

4. How disease management is changing healthy menu options

Food has long been viewed as a vital component of good health. In recent years, the concept of food as medicine—or using dietary modifications to treat and manage disease—has gained much attention in the medical field.

As disease management becomes an increasingly important focus for customers, many restaurants are adapting healthy menu options to meet these needs. This might include offering gluten-free, low-sugar, and low-sodium options for customers with celiac disease, diabetes, and hypertension.

Additionally, providing nutritional information for dishes can help customers make informed choices about what to order. And creating disease management-focused items can be a great way to attract customers with specific dietary needs.

5. Eating for the planet: Understanding the climatarian diet

The Climatarian diet is a new trend gaining popularity among health-conscious customers. It is a diet focused on reducing the environmental impact of food production by choosing foods with a lower carbon footprint. This might include eating a plant-based diet, choosing locally-sourced ingredients, and avoiding heavily processed foods.

By offering Climatarian-friendly menu options, restaurants can attract environmentally-conscious customers and show their commitment to sustainability. This can include incorporating plant-based options and reducing food waste. Be sure to provide information about the environmental impact of menu items, so customers can make informed choices about what they order.

Offering healthy options broadens your audience

Adding healthy menu options can help increase business at a restaurant by appealing to a wider range of customers. Many diners are looking for healthier options, whether for dietary restrictions or personal preferences. By catering to the growing demand for healthy food, your restaurant can differentiate itself from competitors and increase its customer base.

The best part about the Fresh Watermelon Cake it is that you only need three ingredients to make it. It’s delicious, and even more so now because juicy watermelons are ripe and readily available at the grocery stores. It’s gluten-free and low in sugar, so it is also a great alternative to cake for those with dietary considerations.

INGREDIENTS:

• 1 large whole seedless watermelon
• 2 1/2 cups 580g heavy whipping cream
• 1/4 cup 50g sugar
• Seeds from one vanilla bean
• Mint sprigs for garnish optional

DIRECTIONS:

• Using a large sharp knife, cut the top and bottom off of the watermelon flat and save the ends for later use. Turn the watermelon upright and carve away the rind in downward strips until all of the green and white pith is removed and you’re left with a red, ripe center. Carve away small pieces from the sides and top until the center is roughly cake-shaped.
• In a large mixing bowl, beat the heavy cream on high speed with an electric hand mixer until it begins to thicken. Add the sugar one tablespoon at a time, and then the vanilla bean seeds. Beat until the mixture is thick and spreadable, about 3 minutes.
• Transfer the watermelon to a cake stand or serving plate and pat the outside with paper towels to remove excess water. Spread the whipped cream over the entire surface of the watermelon. Use a melon baller to cut round pieces of melon from the two reserved ends. Place them on the top centre of the cake and garnish with mint sprigs, if using. Store the cake in the refrigerator.