Alternatives

Alternatives

‘No dessert until you eat your cricket’: Insects set to enter menus after EU ruling

Ramen noodle topped with fried worms and crickets in a Tokyo restaurant. © Kim Kyung-Hoon / Reuters Insect-based snacks could soon swarm the European market after new regulations came into force this month – bringing creepy crawly menus one step closer to reality. It’s estimated that at least 2 billion people on the planet currently …

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Waterless Woks

A water utility says Asian restaurants in one big city could collectively save millions of dollars by upgrading their cooking facilities. With increasing populations and dwindling supplies of potable water in many parts of the world, many advances have been made – water-saving toilets, showers and washing machines, low-flow faucets and waterless urinals. But one …

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Food truck forefathers

When the food truck forefathers — tias and tios peddling warm antojitos; halal meat vendors nourishing the bellies of nocturnal drivers; the breakfast, hot dog, pretzel and nuts pushcart operators indulging tourists and on-the-go urbanites — set up shop each day, they aren’t exactly sourcing gourmet ingredients like white truffles, fumikake and aged cheddar. Same …

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WE SHOULD have known the revolution would start with a burger

A Quest for an All-American Burger… Without Meat Tristan Lutze news.com.au WE SHOULD have known the revolution would start with a burger. In an effort to fight the growing impact of our diets on the environment, a company called ‘Impossible Foods’ has set out to do the impossible: create a meat-free burger so delicious, so juicy, …

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Vinegars

Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor. Unopened, most vinegars will last for …

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Make DIY sprinkles with just a few ingredients

  1. Have you seen the ingredients in commercial sprinkles? Carnauba wax? Cellulose gum?  Trust me, there is truly no comparison between something artificial and commercially produced versus something – anything – homemade. 2. You can customize the color to match your party theme, school colors, or a child’s favorite shade. How cool is that? 3. You can flavor …

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Chicken from Peas

Chris Skelton/Fairfax NZ Shama Lee, chief executive of Sunfed Meats, the Auckland-based company developing ‘meat analogues’ from vegetable proteins. It looks like chicken and it tastes like chicken, but the “meat” in this stir-fry comes from Canadian yellow peas – and it could be in supermarket butchery aisles by July. Auckland businesswoman Shama Lee wants …

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Asparagus Mousse

“Can you make me an asparagus mousse?” Raymond asked me one lunchtime. I made the mousse and sent it through to his table in the dining room. I was smoking a Marlboro outside when Raymond suddenly came dashing through the kitchen’s back doorway, full of excitement. “The mousse,” he said to me, “it’s spectacular. How …

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