Sunday, 6 October 2024
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How to Set Up and Run Your Own Food and Drink Blog: A Guide
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At That’s Food and Drink, we've built a space where we celebrate the best of culinary delights, and we want to help you do the same! Why? Because there's always room for more high quality food and drink blogs.
In this post, we’ll walk you through the essential steps to set up and run a successful food and drink blog, just like we’ve done at That’s Food and Drink. Whether you're a novice blogger or have dabbled in content creation before, these tips will help you find your voice in the foodie community.
Step 1: Choose a Niche
Food blogging is a vast world, and finding your unique angle is key to standing out. At That’s Food and Drink, we cover a range of topics from restaurant reviews to product recommendations and recipes. However, you might want to narrow your focus. Here are a few niche ideas to consider:
Restaurant Reviews: Share your experiences at local restaurants, cafes, and food stalls.
Recipes: Focus on creating unique recipes, or specialise in certain types of cuisine (e.g., vegan, gluten-free, desserts).
Food Travel: Explore culinary experiences from different parts of the world.
Drinks: Craft beer, fine wine, cocktails, or non-alcoholic beverages.
Product Reviews: Highlight new or interesting food and drink products.
Once you’ve chosen your niche, stick to it. Consistency will help you build an audience that knows what to expect from your blog.
Step 2: Set Up Your Blog
There are plenty of platforms available for setting up a blog. If you’re looking for a quick and easy start, Blogger (like we use at That’s Food and Drink) is an excellent option. It’s user-friendly and free. And will, once you are an established blogger, allow you to host adverts on their system for free.
Alternatively, you can opt for platforms like WordPress or Wix, which offer more customisation options if you're ready to invest in a more professional look.
Here’s what you’ll need to do:
Choose a name: Your blog’s name should reflect your niche and be easy to remember. Make sure to check for domain availability if you want to have a custom URL.
Set up hosting and domain: If you’re serious about your blog, purchasing a custom domain will give it a professional edge (e.g., www.yourblogname.com).
Pick a theme: Choose a clean and visually appealing design. Food and drink blogs are highly visual, so ensure that your images take centre stage.
Install plugins (if applicable): On platforms like WordPress, plugins can enhance your site’s functionality. Look for ones that improve SEO, help optimise images, or create social media sharing buttons.
Step 3: Create High-Quality Content
Content is king, especially in the food blogging world. Quality writing and visuals are the keys to building an audience. Here’s how to get started:
Writing blog posts: Write in a conversational tone, share personal stories, and offer detailed reviews or step-by-step guides. Your personality is what will make readers connect with your content. Be sure to proofread thoroughly to maintain professionalism.
Take stunning photos: Food is all about visual appeal. You don’t need a fancy camera to start, but good lighting and attention to detail are crucial. Try natural lighting and experiment with composition. Over time, you can invest in a better camera and props to enhance your photos.
Create a posting schedule: Consistency is key in blogging. Whether it’s once a week or twice a month, stick to a regular schedule so your readers know when to expect new content.
Step 4: Promote Your Blog
After creating quality content, promoting your blog is essential to growing your readership. Here are some effective strategies:
Social media: Share your posts on Instagram, Pinterest, Facebook, and Twitter. Food and drink are particularly popular on platforms like Instagram and Pinterest because of their visual nature. Use relevant hashtags and engage with the community to increase your reach.
Collaborate with others: Reach out to other bloggers for guest posts or collaborations. Working with other creators in your niche can introduce you to new audiences.
SEO: Search engine optimisation helps people find your blog through Google and other search engines. Use keywords naturally in your posts, add meta descriptions, and use alt text on your images to improve your chances of ranking.
Networking: Attend food events, restaurant openings, or trade shows. Meeting people in the industry can lead to exciting opportunities, like invitations to review new products or restaurants.
Step 5: Monetise Your Blog (Optional)
Once your blog gains some traction, you might want to think about monetising your content. There are several ways to turn your passion into income:
Affiliate marketing: Partner with food and drink brands to earn a commission on products you recommend.
Sponsored posts: Work with brands that align with your blog's values to create sponsored content.
Ad revenue: Platforms like Google AdSense allow you to display ads on your blog and earn income based on clicks or impressions.
Sell products or services: Offer eBooks, recipe books, or even coaching sessions for aspiring bloggers or chefs.
Step 6: Stay Inspired and Keep Learning
Blogging, especially about food and drink, is constantly evolving. Stay on top of trends, try new recipes or restaurants, and never stop learning. Whether it’s improving your photography skills or diving into video content (like vlogging or tutorials), evolving your skills will keep your blog fresh and engaging.
At That’s Food and Drink, we’re always experimenting and expanding our content, and that keeps both us and our readers excited!
One of our latest experimental ideas has been to link our YouTube channel to our That's Food and Drink blog and our sister blog, That's Christmas.
Final Thoughts
Starting a food and drink blog is a rewarding experience. It allows you to share your passion, connect with others, and maybe even turn a hobby into a career. Remember, success doesn’t happen overnight, but with dedication, creativity, and consistent effort, your blog can flourish.
So, grab your camera, whip up a new recipe, or review that charming restaurant down the street – your food blogging adventure awaits! Happy blogging!
Feel free to adapt this structure to reflect your personal style or area of interest, and best of luck on your blogging journey!
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Recipe: Rich Christmas Cake Without Dried Fruit – A Festive Delight for All
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However, for those allergic to dried fruits, the traditional recipe can seem a little out of reach. But worry not, because this alternative version is just as indulgent, without a raisin or currant in sight!
This rich Christmas cake, full of festive spices, nuts, and fresh fruit, will fill your home with the same comforting aromas while keeping your celebrations allergen-free.
Ingredients:
For the Cake:
250g unsalted butter (softened)
200g dark brown sugar
4 large eggs
300g plain flour
100g ground almonds
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
100g chopped nuts (pecans, almonds, or walnuts – your choice!)
200g grated fresh apple (choose a firm variety like Granny Smith)
150g fresh or frozen cranberries (if you prefer a touch of tartness)
Zest of 1 orange
Zest of 1 lemon
100ml orange juice (freshly squeezed if possible)
For Decoration:
200g marzipan
400g fondant icing
Festive decorations (e.g. edible gold stars, sugar snowflakes, or holly)
Method:
Prepare the Cake Tin
Preheat your oven to 150°C (130°C fan). Grease a deep, 20cm round cake tin and line the base and sides with baking parchment. Make sure to double-line the sides if you want to protect your cake from overbaking, especially since this cake will need a long, slow cook.
Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and dark brown sugar until light and fluffy. This can take a good 3–5 minutes. Don’t rush – this step helps to ensure a tender cake.
Add the Eggs
Add the eggs one at a time, beating well between each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour to bring it back together.
Mix in the Dry Ingredients
In a separate bowl, combine the plain flour, ground almonds, baking powder, and spices (cinnamon, nutmeg, and ginger). Sift these into the wet mixture, gently folding them in until just combined.
Fold in the Fresh Ingredients
Stir in the chopped nuts, grated apple, fresh cranberries, orange zest, lemon zest, and orange juice. These will add texture, moisture, and a natural sweetness to your cake, making up for the absence of dried fruit.
Bake the Cake
Spoon the mixture into your prepared tin and level the top with the back of a spoon. Bake for 2–2½ hours, checking after 2 hours. The cake is done when a skewer inserted into the centre comes out clean. If the cake starts browning too quickly, cover it with a sheet of foil.
Cool the Cake
Once baked, leave the cake to cool in its tin for 30 minutes before transferring it to a wire rack to cool completely. This cooling process is essential for the cake to set properly.
Decorating Your Christmas Cake:
Once your cake is fully cooled, it’s time for the fun part: decorating! Roll out your marzipan to about 0.5cm thickness and cover the entire cake, smoothing the sides and top. Leave it to set for a few hours or overnight if possible.
After the marzipan has set, roll out the fondant icing and cover the cake in the same way. Now you can add your personal festive touch with edible decorations – whether that’s simple sugar snowflakes, shimmering gold stars, or a classic holly and berries design.
Storage:
This cake keeps beautifully when stored in an airtight tin, making it perfect to bake ahead. While it doesn’t contain dried fruit that traditionally preserves a Christmas cake, it still lasts well for up to 2 weeks, staying moist and rich in flavour.
Final Thoughts:
This rich Christmas cake offers all the luxury of the festive season, minus the dried fruit. Its moist texture, packed with nuts, fresh apple, cranberries, and spices, makes it a showstopper for anyone at your Christmas table. Plus, it’s an ideal alternative for those who need a cake that’s allergen-friendly without compromising on that festive indulgence we all love. Happy baking and Merry Christmas!
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DAABON Launches World’s First Carbon Neutral Palm Oil
While many palm oil companies worldwide are focused on trying to meet the requirements of the European Union Deforestation Regulation (EUDR), DAABON is not only ready for that regulation but is preparing for the future, with its carbon neutral palm oil.
DAABON’s carbon-neutral organic palm oil has a Life Cycle Assessment (LCA) calculated CO2eq of -977kg per tonne, cradle to gate, making it ideal for palm oil users who are serious about sustainability and cutting their Scope 3 carbon emissions. The carbon footprint of DAABON’s organic palm oil compares extremely favourably to industry averages, including for certified sustainable palm oil.
The carbon-neutral organic palm oil comes from Daabon’s CI Tequendama SAS mill in northern Colombia. The LCA was conducted using Ecopalma’s carbon footprint estimation tool, harmonised with the ISO 14067 standard.
The full LCA can be found at https://www.daabon.com/en/sustainability_studies.
Globally, the average carbon footprint of conventional palm oil is +5,340kg CO2eq per tonne, with RSPO certified sustainable segregated palm oil averaging +3,410kg per tonne and best-in-class RSPO certified sustainable palm oil averaging +1,470kg per tonne. The average across DAABON’s two mills is +150kg per tonne.
The palm oil industry is making significant strides in sustainability, driven by voluntary certification schemes like the Roundtable on Sustainable Palm Oil (RSPO) and new legislation like the upcoming European Union Deforestation Regulation (EUDR).
Introducing the first carbon-neutral palm oil represents another huge step forward, as Manuel Davila, MD of DAABON UK and EU, explains:
“Tackling the carbon footprint is the natural next step in making palm oil truly sustainable – and we’re delighted to have achieved this milestone. We genuinely believe DAABON carbon-neutral palm oil sets the gold standard for sustainability worldwide.
“Our next step is to replicate this at our other refinery, with the eventual goal of making all the palm oil we offer become carbon-negative and climate-positive. Of course, there is still some way to go to cut the emissions associated with onward transport and global shipping – but it’s a fantastic start that will help our customers to cut their Scope 3 emissions and drive significant sustainability improvements.”
DAABON is firmly committed to sustainability, providing fully traceable to the farm, organic, certified sustainable and EUDR-compliant palm oil. The company holds a series of sustainability accreditations, including RSPO, Fair Trade, Regenerative Organic Certification, Organic Certification, and Non-GMO Project.
Today, as a signatory of The Climate Pledge, DAABON is committed to having net zero carbon emissions by 2040, exemplifying its ongoing commitment to combat climate change.
The company is also rated as the most transparent palm oil producer in the world by SPOTT for its ESG policies. SPOTT is a tool developed by the Zoological Society of London to track transparency and support sustainability across the palm oil, timber and natural rubber supply chains.
DAABON carbon-neutral palm oil is available now.
Additional information about DAABON UK can be found at https://www.daabonuk.com and internationally at https://www.daabon.com/en
Saturday, 5 October 2024
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