Fusion Cuisine: Mixing and Matching Culinary Traditions for Bold Flavours

In the realm of culinary exploration, fusion cuisine stands as a beacon of creativity, offering a playground where diverse culinary traditions converge to create entirely new flavor experiences. 

This innovative approach to cooking transcends borders, blending ingredients, techniques, and cultural influences to produce dishes that tantalise the taste buds and challenge traditional notions of cuisine. 

With its ability to marry the familiar with the exotic, fusion cuisine opens up a whole world of possibilities for adventurous food enthusiasts seeking bold and unforgettable dining experiences.

The Art of Fusion:

At its core, fusion cuisine is a celebration of diversity, embracing the myriad flavors and ingredients found across different cultures. It draws inspiration from a rich tapestry of culinary traditions, including Asian, Mediterranean, Latin American, and beyond, weaving them together to form harmonious and unexpected combinations. Whether it's a Japanese-inspired taco, a Thai-infused pizza, or a Mexican-Indian curry, fusion cuisine knows no bounds, constantly pushing the boundaries of taste and innovation.

One of the hallmarks of fusion cuisine is its emphasis on balance. By carefully blending contrasting flavors, textures, and spices, chefs can create dishes that are greater than the sum of their parts. For example, the heat of a traditional Mexican salsa can be tempered by the creaminess of Greek tzatziki, resulting in a harmonious fusion of flavours that dance on the palate. Similarly, the umami richness of Japanese miso can lend depth to Italian pasta dishes, while the brightness of citrus can elevate the richness of Indian curries.

Embracing Fusion:

Embracing fusion cuisine opens up a world of culinary possibilities, inviting both home cooks and professional chefs alike to experiment with new ingredients and techniques. For those looking to embark on their own fusion culinary adventures, the key lies in understanding the flavor profiles and cooking styles of different cuisines, and fearlessly mixing and matching them to create something uniquely delicious.

However, while fusion cuisine encourages creativity and experimentation, it's important to approach it with respect for the cultural traditions from which it draws inspiration. By honoring the origins of the ingredients and techniques used, chefs can ensure that their fusion creations are both innovative and respectful of the culinary heritage they represent.

The Future of Fusion:

As the world becomes increasingly interconnected, fusion cuisine is poised to continue its ascent, evolving and adapting to reflect the ever-changing tastes and preferences of global food enthusiasts. With access to a vast array of ingredients from around the world and a growing appetite for culinary exploration, the possibilities for fusion cuisine are truly limitless.

In conclusion, fusion cuisine represents a thrilling convergence of culinary traditions, offering a canvas upon which chefs can paint bold and vibrant flavor combinations. By embracing diversity and pushing the boundaries of traditional cooking, fusion cuisine invites us to embark on a gastronomic journey that celebrates the richness and complexity of global food culture. So, whether you're a seasoned chef or an adventurous home cook, why not step into the world of fusion cuisine and discover the endless possibilities that await? After all, in the kitchen, the only limit is your imagination.

Award-Winning Chef Jamie Rogers Named Executive Head Chef at the Millbrook Inn

There's good news for diners and lovers of good food in Devon in the Westcountry, because South Pool's Millbrook Inn has just announced the appointment of Jamie Rogers as its new executive chef.

Jamie, the celebrated owner of Kingsbridge's award-winning Twenty Seven restaurant, brings with him a whole wealth of experience and numerous accolades.

Recognised and acclaimed for his outstanding food, Jamie, who grew up in Wales, began his chef's career in Devon, beginning as a salad prep worker and cooking pot washer in the Cricket Inn in Beesands. 

Since that start to his career he's worked in some of the area's leading kitchens, including Tanners and the Barbican Kitchen, the Barbican's Glassblowing House, South Sands Hotel, plus the Langdon Court Hotel. He has also participated in Masterchef: The Professionals and was South West Chef of the Year.

Jamie said: “I'm thrilled to be joining the Millbrook Inn as their executive chef. It's a pub I've been an admirer for several years. Its reputation for serving some of the area's best food is well-deserved. I'm obviously looking forward to contributing to its continued success."

Jamie isn't abandoning his foodies haven, Twenty Seven which he opened back in 2018 and quickly established it as a destination for foodies across Devon and beyond, which he will continue to operate. The Millbrook Inn, also justifiably famed for its culinary offerings will provide Jamie with a new outlet for his skills. 

This will include using a Josper, an indoor oven that allows cooking over living flames. Jamie said: “The Josper will enable me to be really creative with my cooking."

Owners of The Millbrook Inn the Owens family, source most of the ingredients Jamie will cook with from Fowlescombe Farm, their family farm, with organic native and rare breed meats, plus home grown vegetables and fruit from the market garden.

“That much of the food is sourced from Fowlescombe Farm is an added bonus as I've always been committed to using top quality, local ingredients whenever possible," added Jamie.

The Owens family, who also own some holiday cottages near the pub, are pleased that delighted with the appointment of Jamie hss been appointed, saying: and said: “We are really excited that Jamie has joined us.”

Celebrate Holi At Mandira's Kitchen

4th April, 6.30-10pm

Venue:  Mandira's Kitchen, Silent Pool, Shere Road, Albury, Guildford, Surrey. GU5 9BW

Email: enquiries@mandiraskitchen.com

Telephone 01483 940789

Join them for a Holi Extravaganza as they paint the town red, blue, green, and every colour of the rainbow as they celebrate spring, love, and new life at this special pop-up dining experience at Mandira's Kitchen. 

This culinary 3-course Holi feast embraces all the rich traditions and spices of this absolutely joyous occasion, includes savoury Chaats, decadent desserts plus a delicious Holi Special Pulao and tasty Chicken/Mushroom Rezala.

Holi is known as the festival of colours or the festival of love. It marks the arrival of spring and the triumph of good over evil. 

During Holi, people come together and they have play with colours, have fun, dance, and enjoy delicious food.

It's a vibrant and joyous celebration that promotes unity and happiness among people who participate.

Paper suits are included for the colour celebrations on the field or please wear dark clothing  that you don't mind getting messy. And practice your throwing!

Tickets are £55 per person and there are only 40 places available, so don't miss your opportunity to be a part of this unique experience. Book your tickets now and let the festivities begin!

Celebrate Holi at Mandira's Kitchen (mandiraskitchen.com)

Menu

Tikka Chole Chaat

(Crispy potato patties topped with spiced chickpeas, tangy chutneys, and crunchy sev, evoking the lively streets of Holi festivities. (Dairy)

Bhel Puri

(Crispy puffed rice, tangy tamarind chutney, and zesty spices, reminiscent of colourful street-side celebrations. (Nuts, Gluten)

Kachori Chaat

(Flaky pastry shells filled with aromatic spiced lentils, yogurt, and chutneys, capturing the essence of Holi's vibrant flavours. (Dairy, Gluten)

Sandwich Dhokla

(Fluffy steamed lentil cakes sandwiched together with vibrant chutneys, offering a delightful fusion of textures and tastes, perfect for festive gatherings. )

Holi Special Pulao

(Fragrant basmati rice prepared with spices, symbolising the vibrant colours of Holi. Rajma Creamy kidney beans cooked in a rich tomato gravy, embodying the warmth and abundance of the season.)

Chicken Rezala

(Succulent chicken simmered in a fragrant yogurt-based gravy, infused with delicate spices, reminiscent of festive feasts)

Or Mushroom Rezala

(Tender mushrooms cooked in a luscious yogurt and cream sauce, delicately spiced and bursting with flavour)

Poppadums, Chutney, Raita, Puri (Puffed Bread)

Jalebi with Rabri

(Crispy golden spirals soaked in fragrant sugar syrup, served with creamy reduced milk, a quintessential treat to sweeten the festivities.)

Gujiya

(Golden-fried pastries filled with a rich mixture of khoya, nuts, and spices, capturing the essence of traditional Holi sweets.)

Served with Masala Chai or upgrade to Bubbles (extra £6 secures this) 

Branded Foodie Corporate Gifting Hampers from Letterbox Hampers

Of the absolutely perfect size, crammed with specially selected exclusively British treats, all hand-wrapped and branded to suit your needs, the Letterbox Corporate Hampers make the perfect gift for all occasions.

No matter what they are for: A sincere thank-you to a valued client or customer, a special reward for a member of your team who went above and beyond on a consistent basis, or something to make your conference presence really memorable or a wonderful Christmas gift from your business, their collection of corporate hampers will be exactly what you need.

There's no minimum order amount, you can order completely bespoke hampers and there's also a next day delivery service available for when time is of the essence, their corporate hampers make for the perfect gifts for a range of occasions.

Want to learn more? Visit their website https://www.letterboxhamper.com. You can email Jonathan jonathan@letterboxhamper.com or give them a call on 01326 378180. 

Would you drink alcohol-free beer if it was on draught in your local?

Making alcohol-free beer widely available on draught in pubs and bars could help people who are wanting to switch over to alcohol-free beers. 

That's the belief expressed in a new study published in Addiction today. Pubs and bars which participated in a University of Bristol-led trial of the concept actually witnessed an increase in sales of non-alcoholic draught beer.

In partnership with Bristol City Council, researchers from the University's Tobacco and Alcohol Research Group (TARG) recruited 14 pubs and bars across Bristol which were happy to change the drinks that they offered on draught for a limited period of time.

Previous research by the same group, using an online experiment showed increasing the proportion of alcohol-free options make people more likely to select an alcohol-free drink over an alcoholic one.

In the current study, participating pubs and bars offered only alcoholic beer on draught for two weeks, and an alcohol-free option on draught for two weeks, and did this twice (over two months in total). The order in which this happened was randomised. The researchers measured the amount of alcoholic and alcohol-free beer sold, plus total monetary takings, across the different periods.

The researchers learned when an alcohol-free option was available the pubs and bars sold, on average, 29 litres less of alcoholic beer per week, equivalent to 51 pints and a five per cent reduction in sales. However, this was replaced by an equivalent increase in sales of alcohol-free beer, suggesting customers were simply going for a different option. Vitally, there was no net impact on overall monetary takings, suggesting the change wasn’t hurting the takings of the pubs and bars which took part.

Even small changes in drinking behaviour could have an important public health benefit. A five per cent reduction in consumption, if scaled up, could reduce the harms associated with alcohol.

The research team opined: "Although alcohol-free options have been available for a considerable period in many pubs and bars, they haven't had the same visual prominence as alcoholic drinks and are very rarely sold on draught."

The opinion of That's Food and Drink is that whilst we are broadly in favour of the offering of alcohol-free draught beers, ales and lagers, that the flavour and mouthfeel of the alcohol-free drinks must be as good as if not better than their alcoholic equivalents.

My own experience with an alcohol-free beer on draught in a pub I was visiting when I was on anti-biotics was that it tasted nothing like the alcoholic version of the beer. In fact it tasted pretty vile to be honest.

Crafting Your Own Gins at Home Using Vodka as a Base

By coincidence when we at That's Food and Drink received  the news about James May's newly released gins, my wife and I were experimenting with a DIY gin making kit.

So, we decided to run a feature on making gin at home and the result is: Crafting Your Own Gins at Home Using Vodka as a Base.

In recent years, the art of craft distilling has surged in popularity, with enthusiasts exploring unique flavors and botanical combinations in their homemade spirits. 

One such endeavor is the creation of homemade gins, a process that allows for endless experimentation and customisation. Contrary to popular belief, you don't need a traditional pot still or elaborate equipment to embark on this journey. With a bottle of vodka as your starting point and a selection of botanicals, you can craft your own delicious gin right in your own kitchen. So let's get into the fascinating world of DIY gin-making.

Choosing Your Base:

Vodka serves as the perfect base for crafting homemade gin due to its neutral flavour profile. It provides a clean canvas upon which you can layer your chosen botanicals, allowing their intricate flavours to shine through. 

Opt for a high-quality, unflavoured vodka to ensure the best results. While some purists may insist on using a traditional grain-based vodka, others find success with alternatives such as potato or grape-based vodkas. Ultimately, the choice is yours, so feel free to experiment with different options to discover your preferred base.

Selecting Botanicals:

The magic of gin lies in its botanical blend, typically dominated by juniper berries but complemented by a diverse array of herbs, spices, fruits, and flowers. When selecting botanicals for your homemade gin, let your creativity guide you. Juniper berries are a must-have, providing the classic piney flavour that defines gin. 

Beyond juniper, consider adding botanicals such as coriander seeds, citrus peels, cardamom pods, lavender, or even unconventional choices like rose petals, fresh ginger root or lemongrass. The possibilities are endless, so don't hesitate to experiment with different combinations until you find the perfect blend that suits your taste preferences.

The Infusion Process:

Infusing vodka with botanicals is where the magic truly happens. To begin, gather your chosen botanicals and add them to a clean, airtight container. There's no strict recipe to follow here, feel free to adjust the quantities based on your personal preferences and desired flavour profile. 

Once your botanical blend is assembled, pour your vodka over the botanicals, ensuring that they are fully submerged. Seal the container tightly and place it in a cool, dark place to infuse. The duration of the infusion process can vary depending on the potency of your chosen botanicals and your desired flavour intensity. As a general guideline, aim for anywhere from 24 hours to several weeks, tasting periodically until you achieve the desired flavour profile.

Straining and Bottling:

Once the infusion period is complete, it's time to strain your homemade gin to remove the spent botanicals and sediment. Line a fine mesh strainer with cheesecloth or a coffee filter and carefully pour the infused vodka through the strainer into a clean container. 

Press gently on the botanicals to extract any remaining liquid, then discard the spent ingredients in your composter 

Your homemade gin is now ready to be bottled and enjoyed. Transfer the strained gin into glass bottles or jars, ensuring that they are clean and airtight to preserve the freshness of your creation. Don't forget to label your bottles with the date of creation and the botanicals used, it's always satisfying to look back on your flavour experiments.

Crafting your own gin at home using vodka as a base is a rewarding and creative endeavor that allows you to tailor your spirits to your exact specifications. Whether you prefer a classic London dry style or a more adventurous botanical blend, the possibilities for experimentation are endless. 

With a bit of patience and a willingness to explore different flavours, you can create unique and delicious gins that rival those found on supermarket shelves or in your pub. 

So gather your botanicals, pour yourself a glass of creativity, and embark on the journey of homemade gin-making. Cheers to the art of craft distilling!

Also, we'll let you know how our first batch of gin goes. Wish us luck!

Introducing James May Gins

James May is a TV Presenter, automotive enthusiast, musician (Pendle College, Lancaster University, where he studied flute and piano) and the landlord of a pub in Wiltshire. And now he has entered the world of gin making.

But rather than just sticking his face on a bottle of gin made by someone else, he took the different, more honest path of crafting his very own uniquely different gin flavours. 

His range of savoury gins tested by the enthusiastic customers at the pub he co-owns in Wiltshire, has garnered numerous awards, is now available in 41 countries, constantly sells out and has even been deemed good enough to go in the fish batter at the pub. 

Mostly famed for presenting Top Gear and The Grand Tour, James, with West Countryman Gus Colquhoun and Hugh Anderson of Downtown Distillery, has created a range of truly remarkable and utterly original gins using combinations of botanicals that no-one has ever even considered before, such as -parsnip, mustard and beetroot. 

Each of his gins are based on ideas from James' love of cooking and experience of global travelling. His first flavour, Asian Parsnip combines British parsnips with a hint of exotic spices. 

His latest, London Drizzle, aims to recreate the uniquely British feeling of rain on a damp London summer's day. All things the British public, plus, as it turns out, a fairly large wodge of American Gin Drinkers, are keen to try. 

A little bit of history. In September 2020 James became co-owner of The Royal Oak Swallocliffe in Wiltshire.

He thought it might be a great idea to create a gin for his customers. James has travelled extensively during his TV career and as a consequence, experienced a vast range of foods and flavour combinations in some fairly interesting locations. 

His thinking was that as he enjoyed experimenting with cooking, so why not experiment with gin? Local man Hugh's nano-distillery is about half an hour from James' pub, and many hours were spent experimenting with different flavours.

Said James: “Originally, I'd intended to make enough to sell in the pub. But Hugh suggested a run of 1,000 litres, about 1420 bottles. That's quite a lot for a village pub, so we decided to put the gin for sale online as a signed, numbered limited edition. 

"Amazingly, it sold out within days, rather than the few years I'd anticipated. Our experiment has since turned into a gin-fuelled monster. Like most things involving gin, it got a bit out of hand.”

Flavours available include: Asian Parsnip, American Mustard and London Drizzle.

To learn more and to buy visit www.jamesgin.com.

New flavours from Brothers Cider, including a Festival special

Renowned, 15th generation family-owned British cider maker, Brothers is excited to announce the total relaunch of the brand, replacing the existing range with four new bold yet simple refreshing fruit flavoured ciders to bring on the good times this year.

Brothers’ brand-new canned premium fruit ciders offer something for all, and are the perfect accompaniment for any occasion to help you relax and fuel that festival feeling. Festival feeling? More on that, later. 

Made with only all natural ingredients and flavourings and now with less sugar, the new Brothers ciders offer a tasty, clean thirst-quenching experience.

The colourful new cans, easily chillable, carried, enjoyed and recycled, depict the fresh fruit flavours that await you with each deliciously refreshing mouthful. So now it’s easier than ever to transport yourself and your cider.

The new Brothers range consists of:

Un-berrylievable (3.4% ABV) Join a world of Un-Berrylievable flavours, where crisp apples and juicy berries dance in a perfect cider harmony. A refreshing twist that’ll amuse your taste buds

Berry Sub-Lime (3.4% ABV): Get ready to be tickled by the tangy, tasty lime and charmed by the burst of raspberry refreshment in our cider. It’ll leave your taste buds delirious! 

Best of the Zest (3.4% ABV): When life gives you oranges and lemons; Brothers  make cider! Their citrus combination will awaken your senses and deliver a refreshment in every sip

App-solutely Pear-fect (7.0% ABV): The best of both worlds. Apple and pears. A refreshingly balanced cider that’s a sip of pure orchard goodness.

Brothers has always been a proud of its roots in Somerset and using apples that come from orchards just six miles from their mill, as well as water that comes from their own on-site spring, these home-grown premium ciders are deliciously authentic and distinctively Brothers.

Always inclusive, Brother’s loves all fruit, no matter what shape or size, which is why each cider is made using all the fruit, wonky and all, to minimise waste and maximise taste!

Plus, to ensure everyone can join in on the good times, all the new range of delicious flavours are Vegan friendly and gluten-free.

And now, festivals! Incidentally, Brothers will be the Official Cider of world-famous Glastonbury Festival for its 29th year this summer.

Brothers will be showcasing their unreleased, Festival Apple flavour as part of the cider offerings and to celebrate, they are giving you the chance to win one of ten pairs of tickets to this sold-out festival. To enter the instant-win competition, all you need to do is scan the QR code on cans, input the unique code located on the underside of ring-pull tabs and then keep everything crossed! 

Competition codes are to be found on 330ml and 500ml cans, and both on single cans and cans within multipacks, with each individual can offering one opportunity to win. The promotion runs until 31 May, so don’t delay on letting the good time roll!

New Brothers cider will be available to purchase from Tesco and Morrisons from February and Asda from mid-April, RRP £1.75 for a 500mml can.

For more information, please visit: www.brotherscider.co.uk.

Mastering the Art of Perfect Cake Icing: A Step-by-Step Guide

Cake icing is not merely a topping; it's an art form that elevates a good cake to greatness. The perfect icing can transform a simple cake into a masterpiece, adding flavour, texture, and visual appeal. 

Whether you're a novice baker or a seasoned pro, mastering the art of cake icing is essential for creating memorable desserts. In this guide, we'll delve into the techniques and tips to ensure your cake icing is of the highest quality.

Step 1: Choose the Right Ingredients

Quality ingredients are the foundation of delicious icing. Opt for unsalted butter for a rich flavor and smooth texture. For a lighter icing, consider using vegetable shortening or a combination of butter and shortening. Use pure vanilla extract for the best flavor, and sift icing sugar to remove any lumps, ensuring a silky-smooth consistency.

Step 2: Achieve the Perfect Consistency

The key to achieving the perfect icing consistency lies in finding the right balance between firmness and spreadability. Begin by creaming the butter until light and fluffy, then gradually add the powdered sugar, beating well after each addition. For a thicker icing, add more powdered sugar, and for a thinner consistency, add a splash of milk or cream.

Step 3: Flavour and Colour Your Icing

Enhance the flavour of your icing with extracts, such as almond, lemon, or orange, to complement the flavor of your cake. For chocolate icing, use high-quality cocoa powder or melted chocolate for an indulgent treat. Experiment with different food colouring gels to achieve vibrant hues, but remember that a little goes a long way.

Step 4: Master the Techniques

There are various techniques for applying icing to a cake, each offering a different aesthetic appeal. For a rustic look, use a spatula to create swirls and peaks. For a smooth finish, apply a thin layer of icing as a crumb coat, then chill the cake before adding a final layer. Invest in piping bags and tips for intricate designs, such as rosettes, borders, and lettering.

Step 5: Practice Patience and Precision

Patience is key when it comes to cake icing. Take your time to ensure each layer is even and smooth, and use a cake turntable for easy maneuverability. If you make a mistake, don't worry, icing is forgiving, and you can always scrape it off and start again. Remember that practice makes perfect, so don't be afraid to experiment and refine your skills.

Step 6: Store and Serve with Care

Once your cake is beautifully iced, store it in a cool, dry place away from direct sunlight to prevent the icing from melting or becoming too soft. If you're not serving the cake immediately, cover it with a cake dome or plastic wrap to keep it fresh. When it's time to serve, use a sharp knife dipped in hot water to achieve clean slices.

Conclusion:

Mastering the art of cake icing requires practice, patience, and precision, but the results are well worth the effort. By choosing the right ingredients, achieving the perfect consistency, mastering various techniques, and practicing patience and precision, you can create stunning cakes that are as delicious as they are beautiful. 

So, roll up your sleeves, grab your spatula, and let your creativity shine as you embark on your cake icing journey. With dedication and practice, you'll soon be icing cakes like a pro.

DukesHill Launch Finest Grade Japanese A5 Wagyu Beef

Premium meat and artisanal fine foods supplier, DukesHill, is justifiably proud to announce the launch of their Japanese A5 grade wagyu sirloin and ribeye beef; representing the highest quality grade beef available worldwide.

While DukesHill is already famous for its artisanal approach to ham production, the introduction of Japanese A5 Grade wagyu underscores its outstanding commitment to sourcing and producing the finest foods and drinks. 

DukesHill's CEO Mark Gallagher said “We're absolutely thrilled to announce the launch of Japanese A5 grade wagyu beef here at DukesHill. 

Famed all over the world for being in a league of its very own, wagyu beef represents the epitome of the highest quality beef. 

With ist exceptional marbling, rich and creamy flavour and melt in the mouth tenderness, wagyu beef is a sought after delicacy, loved by food enthusiasts and chefs worldwide.”

Japanese wagyu cows have been bred and selected for their predisposition to marbling, the distribution of intramuscular fat that creates its signature tenderness and rich buttery flavours. Beyond good genetics, Japanese wagyu cattle are reared to avoid any stress to the animals, to avoid overworking muscles. 

DukesHill's decision to offer A5 grade wagyu reflects its dedication to offering the finest examples of produce across its fine food range. 

In Japan, beef is graded by its marbling, shape, fat colour and meat colour, before being scored 1 for poor quality and 5 representing excellent quality. The higher yield of quality meat (72% or higher) results in an A grade.

As a proud royal warrant holder, DukesHill takes pride in sourcing welfare-assured meat from producers that uphold the highest standards of craftsmanship and authenticity. Consumers are assured by transparency and traceability in every bite.

DukesHill's Japanese A5 Wagyu Sirloin Steak (300g) £59 and Ribeye Steak (300g) £59 will be available from 10th April at www.dukeshill.co.uk.