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foodwatchingJanuary 2016

Brothsiclesfrom Broth Bar & Larder,

Sydney

1

Australia & Asia

foodwatching Australia & Asia January 2016 | www.thefoodpeople.co.uk

• FOODIE COOK BOOKS

Index• INTRODUCTION

• SUMMARY

• GETTING KIDS COOKING

• CHEFS TO WATCH

• FOOD SHOWS & EXPOS

foodwatching Australia & Asia January 2016 | www.thefoodpeople.co.uk2

• IN THE NEWS

• FEBRUARY 16 AUSTRALIA & ASIA

• JAPANESE BAKERY INFLUENCES

• RESTAURANTS

• FORWARD THINKING

• IN DEEP – GLOBAL FOODMARKETS

Introduction

We hope that this report stimulates ideas for new, exciting andinspirational products and services that grow your business.foodwatching brings to you what’s hot, new, interesting, radical andinspirational on the global food scene. As this scene is ever changing webring this thought provoking information to you monthly.

This is your report. We want you to cut it, paste it, copy it and use it as asource of inspiration within your business and with your clients. You caneven add your own sector specifi c examples and ideas. All we ask is thatyou credit us by stating the date as well as foodwatching atthefoodpeople.

Discover tomorrow's food trends today


IntroductionTracking foods trends is a crucial way to understand what consumers are doingnow and may be doing next, which should inspire you to dream up new foodconcepts, ideas and experiences to excite your consumer and anticipate theirneeds.

foodwatching is qualitative, we compile it by looking, watching, talking, reading,eating, cooking, shopping, travelling, surfing, consuming, dining and generallyimmersing in the world of food, food services and food experts.

Remember all trends do not apply to all consumers, one man’s heaven is anotherman’s hell, or to put in another way, beauty is in the eye of the beholder.

Despite it’s size and frequency foodwatching can not cover everything that ishappening in food, the world is too big and a month is a long time in food, so we’vedecided to cover the things that we believe apply to the majority of food businesses.

Discover tomorrow's food trends today

Why participate in foodwatching?


foodwatchingfoodwatching

| food-wa-tching | verb

observing an occurrence or series of occurrences thatillustrate a product or service that satisfies mans basic needfor food and drink* in a unique, new, different, innovative,inspirational or unusual way.

* Foodwatching can also include observing some non food and drinkexamples as we think theseare really useful in this context


executivesummary


Getting kids cooking – through play, one-to-one time with parents & carers, books, classes, social media and TV, we take a look how the industry supports (andpersuades) us to cook with children more. Drawing on understanding our food, healthy diets and even peer pressure through soci al media, we explore the ways inwhich we can gets kids in the kitchen at home and school.

Japanese Bakery Influences - We’ve always looked to Japan for innovation, especially the kooky and quirky. Often first to market with products, the country’sinfluence on fashion, food and lifestyle is spreading globally. Japanese bakery influence is decorative precision, colourful creations with much influence fromFrench techniques. It is not only trending in Australia, Selfridges in the UK has named 2016 the Year of Japan. During the first 8 weeks of the new year,Selfridges will be transformed into a slice of Japan with a large focus of that in the Food Hall, in particular Japanese / French pastisserie, showing the globalgrowth of the Japanese influence.

Chefs – This month we look at Ben Sears as his restaurant Moon Park in Sydney is shortlisted as the Best New Restaurant by the Good Food Guide; ClaytonWells of Automata in Sydney which was one of the most anticipated opening of 2015 and Dave Verhaul, a New Zealander in Melbourne whose restaurant Emblafocuses on wood-oven cooked food.

Restaurants – It’s been a busy time down under and what better place to start with than Biggie Smalls, the latest venture from Shane Delia. It’s a take on theupmarket kebab joint with true Middle Eastern flavours. The Craft & Co is perhaps the ultimate in the Housemade Homegrown trend. Paul Biaggio has produced aculinary playground with a café, restaurant, coffee roastery, beer brewery, spirit still, wine store, meat curing depot, cheesery and kitchenware shop! Then there’sBone Broth & Larder – a dedicat ed bone broth bar in Sydney; the best bit? – bone broth popsicle aka brothsicles using bone broth as a base and flavoured in rawcacao, strawberry and kombucha with lime and mint.

In the News – a hormone has been identified by researchers that can suppress sugar and alcohol cravings in mice, which means it could well work with humanstoo. Adriano Zumbo has announced that he will be opening a weekend dessert bar in Melbourne and Daniel Giusti will be giving up his Chef de Cuisine role atNoma to launch a new company that will service school cafeterias in the District of Columbia.

Forward Thinking – McDonald’s in Australia have launched loaded fries with two toppings - Bacon & Cheese or Guacamole & Salsa. Coca Cola launch into thewater category in Australia with Powerade Sports Drops and Pump drops and Sassy Cider launch their high quality product ready for late summer drinking.

In Deep – Here we take a look at the global rise of indoor foodmarkets and food halls. These aren’t just your Saturday market kind of place though – here you’llfind artisan breads, cheese and charcuterie as well as gourmet cafes to eat in, many of which use the provender from the market.

summaryinwords


Getting Kids CookingJapanese Bakery InfluencesBroth Bar & Larder, SingaporeKensington Street Social, SydneyJanice Wong – Cobo, Hong KongJuhu Beach Club, Hong KongChefs to watch…New hormone could help diabeticsBeijing restaurant uses smartphone appMcDonald’s Loaded FriesNew launches from Coca ColaThe global rise of indoor foodmarkets & halls

OurpredictionsGetting Kids Cooking


IN CONTROL

TRUE RESPONSIBILITY & MORALITY

“Getting Kids Cooking”

fits into the trendCraft Expertise

under the sub-trend of Knowledge

Transferfoodwatching Australia & Asia January 2016 | www.thefoodpeople.co.uk9

Popularity across a ll platforms

Let’s face it, kids cookery is popular. Be it those that just like tobake the odd fairy cake to would-be master chefs who canproduce a 3-course meal.

This desire for children to cook comes from many angles – parentswho enjoy the together time, TV shows that inspire, social media thatpull out the competitiveness in them or the awareness of healthyeating and knowing what goes into their food is as important aseating it!

Whatever the driver, there’s no shortage of tools out there to help.Books, websites, courses, parties, utensils designed for smaller hands– there’s plenty out there happy to push them further!


TV shows have inspired children to do more than just rustle up a few fairy cakes

Spending time with children

Cooking with kids, we’ll be honest, can test the patience of angels,but it also be the most rewarding hour you spend with your child.

It represents a pastime that because it requires supervision means aparent/carer has to spend time with their child. No reading a magazinewhilst they are let loose with the food processor! And this, a bond isformed – and yes, that bond does mean you have to eat what is produced!

Often for a child the attentions of a parent are valued, and unlike other‘craft’ activities, cooking smacks of maturation, one is trusted with‘dangerous objects’ they typically only see their parents using. Just seethe joy on a child’s face when they present you with a cupcake sinkingunder the weight of icing adorned with enough silver balls they’ll haveyou on the phone to your dentist before the fist bite!

Looking outward, parents may invest in classes and cookbooks happy inthe consideration that the skill is a valued one. This is ever increasedgiven the visibility of ‘culinary performance’ on social media and thepressure to eat well.

Devoted time


Play, identity a nd responsibility

So, ultimately we are teaching children tobe able to cook for themselves but play isstill an important factor in theestablishment of cooking’s value.

Myriads of novelty/branded cook books areout there to support this.

But outside of what might be strictly definedas play, the child recognises the act as anesteemed one heavily represented on T.V, insocial media and possibly as a typically adultbehaviour.

The 2016 Cassandra Report states that a

high proportion of Gen Z cite cooking aspart of their identity.

Think what you will about this, but it doesillustrate a truth - the younger generationsexpect to be able to act on this and aredeveloping in environments where self-presentation is so important – think selfies.

To such a demographic cooking is aninstrument, a pastime and an assertions ofone’s ability to cope and perform in theadult world.

Let’s remember, it’s cool to cook – especially for boys (thought they might not let on to their mates – yet!)


Many of the products discussed highlight theimportance encouraging such attitudes in theyoung. Independence and all the virtues thatcome with it, from being trusted by adultswith tasks full of uncertainty and an elementof risk.

Good luck kids – the world’s eyes arewatching your cupcakes!

Cassa ndra Report

A brief synopsis…

• Generation Z loosely defined as thatcohort comprised of individuals between theages 7-to-17 purportedly “consider cookingpart of their identity.

• Around 4 in 10 kids “including 51%of teens” report having recently prepared ameal from scratch.

• Food also rates as one of Gen Z’s topobsessions, ranking higher that either music orsports, according to the researcher’swinter/spring 2015 Gen Z report.

• Raised in a foodie culture, Gen Zs seekto hone their culinary skills from ayoung age. They don’t feel that being akid is a restriction

• Role models- youtube/culture ofactualisation

• Kid’s are “empowered by theprocess of preparing a meal and sharingtheir edible masterpieces online.”

• “In fact, they find cooking to be anexciting means of creative expression,making it integral to their personalidentity”

“Cooking not only gives Z’s a sense of accomplishment but it also provides content that they can share on social media to boost their “brand me”


Interesting, but we would do well toremember that just teaching the children tocook from scratch is more than satisfactory.

Knowing what ingredients go into, and howto bake a sponge, or being able to make asimple beef casserole will suffice.

We do not need to put any more pressure onchildren to become the next JuniorMasterchef, or cook dinner for guests – theyhave plenty of pressure like that elsewhere.Posting their successes online only adds totheir worries, even if it does make mummyfeels she has a superstar baker!

Getting them in the kitchenThe first task is to get children interested incooking, and lets face it, doesn’t everyone startwith fairy cakes?

And for many, that’s about the measure of it forsome years – until Spaghetti Bolognese is tried forFriday supper!

There are pallet-loads of cookery books forchildren out there – so which do you choose? Wellthat’s up to you, but we love the Star Wars ones –what kid wouldn’t prefer to knock up a batch ofWookie Cookies or rustle up some Darth Dogs fortea?

The point is, it doesn’t matter what you cook withkids, it’s getting them to have fun, which will inturn inspire them to try more complex things. Thenone day, you’ll come home form work, and theywill have dinner on the table for you.

That’s the plan anyway!


Time for some fun!

Books for bakingLet’s start where everyone does…

Baking with Kids: Make Breads, Muffins,Cookies, Pies, Pizza Dough, and More! By LeahBrooks“One thing I really appreciate about the book isthat all the recipes are "real". Skills learned fromthis book become instantly transferable to anyother similar recipe. Other kids cookbooks are fullof specially decorated/displayed food to appeal tokids. This one has delicious recipes that kids canstill be excited about, without spaghetti noodlewhiskers or other items used to make "kids food".”

Great British Bake Off: Learn to Bake by LindaCollister:“A great buy for any budding baker – child orotherwise. There are detailed explanations toeverything you need to know, from types of sugar towhat ‘baking blind’ means, and recipes are well-illustrated with step-by-step photos. It’s laid outand written more like an ‘adult’ cookbook thanothers on this list, so we’d suggest it’s best suitedfor kids aged 10 and up.”


Both these books gets the building blocks of baking sorted from the off

Ideal for book worms!And great fun too.

The Unofficial Harry Potter Cookbook: FromCauldron Cakes to Knickerbocker Glory--More Than150 Magical Recipes for Muggles and Wizards ByDinah Buchotz

Roald Dahl's Revolting Recipes“Who but Roald Dahl could think up such mouth-watering and deliciously disgusting foods as LickableWallpaper, Stink Bugs Eggs, and Eatable Pillows? Nowthere’s a practical guide to making these and otherdelicacies featured in Charlie and the Chocolate Factory,James and the Giant Peach, and Dahl's other books, witheasy, step-by-step recipes that range from the delectableto the truly revolting. Quentin Blake's illustrationscombine with full-colour photographs of the lusciousresults to perfectly capture Roald Dahls wicked sense offun. “Deliciously playful. Dahl, one suspects, would havebeen tickled." -- Publishers Weekly. The late Roald Dahlwas one of the most beloved storytellers of all time.Quentin Blake has illustrated more than a dozen booksby Roald Dahl.”


Quote or

Web Address & Location

Starting youngKeeping it simple is the key.

Big Meals for Little Hands by Virginie Aladjidi andCaroline Pellissier“If you’re keen to get your kids eating fresh, authenticand seasonal meals, this collection of recipes fromMichelin-starred French chef Sébastien Guénard is agood place to start. It’s arranged in four chapters by theseasons with simple recipes based around keyingredients”

Children's First Cookbook: Have Fun in the Kitchen!by Annabel Karmel“Annabel Karmel has been writing best-sellingcookbooks for 10 years and now she is handing thekitchen over to the kids! From sweet treats to simplefamily meals”

The Minichefs Cookbook by Claire McAvoy“From the woman behind children’s cooking schoolMinichefs, this neat little book is full of creative andchild-friendly twists on the classics – fish-shaped fingers,for example – to get kids involved and eating well withoutpushing them completely outside their comfort zone.‘Doreen’s Banana Bake’ will be going straight into myrecipe collection.”


BrandedWith ranges of both ambient and chilled mealsolutions for young children, these two brandsalso have books to get families cooking whenthey do have the time.

Ella’s Kitchen: The Cookbook“This bright and colourful book from Ella’sKitchen is packed with recipes suitable fromweaning and up so you can feed the whole family inone go. It’s definitely a teamwork book, as somestages of the recipes aren’t child-appropriate, butsuggestions for getting them involved are helpfullymarked with ‘can I help?’ speech bubbles andthey’ll enjoy picking what to cook from the funphotographs.”

The Little Dish Family Cookbook: 101 Family-Friendly Recipes to Make and Enjoy with YourKids by Hillary Graves (Author)Little Dish believes it's essential to get youngchildren hands on with food from an early age inorder to lay the foundations for healthy eatinghabits. That's why this cookbook even includes aspecial 'Skills Chart', which children can use totrack their progress in the kitchen. Little chefsrecei ve a certificate, medal and apron when theyreach important culinary milestones.”


Healthy Making sure they know what’s healthy from a youngage.

Kids' Fun and Healthy Cookbook by Nicola Graimes“Put the fun back into healthy eating with this bright andcolourful cookbook. This lively collection encourageskids to consider what they eat and how it affects theirbodies, without preaching. Yummy interpretations of oldclassics, as well as new recipes destined to becomeclassic help turn eating into a delicious treat.”

Kindy Kitchen By Jessica Rosman and Nettie Lodge“Welcome to KINDY KITCHEN - where fruit and vegiescome to life!How do you get kids to love their fruit and veg? Sparktheir imaginations!In KINDY KITCHEN you'll meet - and eat! - a rainbowfruit serpent, a pineapple crocodile and a cucumber frog,and you'll discover a new flavour of fun with thisamazingly entertaining and seriously adorable cookbook!With its delicious combination of illustrated rhymes and30 juicy fresh fruit and vegetable recipes, KINDYKITCHEN will keep those rumbling little bellies full ofwhat nature intended!”


Ultra-hea lthy!! Going just that little bit further.

Kitchen Garden Cooking with Kids: ByStephanie Alexander“Stephanie Alexander's philosophy is that there isno such thing as special food for children: if food isgood, everyone will enjoy it regardless of age. “

Yo Kids - Let's Go Paleo by Sandra van Schijndel“After the worldwide explosion of the Paleo diet,this book introduces the concept of eatingunprocessed foods, like our ancestors did, to kids.It contains healthy and nutritious paleo recipesespecially designed for a child's lifestyle, fromschool lunches to party snacks to holiday meals.”

Wholefood For Children By Jude Blerau“The underlying philosophy behind Wholefood forChildren is the importance of feeding young,growing children whole and real food, preferablyorganic.”


Getting more adventurousWe LOVE these, it shows children that they arecapable of cooking more than breaded chicken!

The Silver Spoon for Children: Favourite ItalianRecipes“Grown-ups cooks will recognise this as the bambino ofthe bestselling cookbook The Silver Spoon. Here, recipeshave been adapted to make them suitable for young chefsto give them a solid foundation in Italian cooking. Easyto follow but not condescending, it’s a real treat, and thehand drawn illustrations by Harriet Russell areenchanting. We loved the baked macaroni withparmesan.”

Kids Cook French: Les Enfants Cuisinent enFrancaise By Claudine Pepin and Jacques Pepin“According to Jacques Pepin, "the moment for a child tobe in the kitchen is from the moment they are born.""Kids Cook French," written by his daughter ClaudinePepin, is a fun, interactive cookbook for kids thatintroduces them to the art and joy of cooking. It gets theminterested in making their own meals and better eatinghabits, while also teaching them the importance ofculture. Featuring classic, simple dishes inspired byFrench cuisine, each recipe is shown in both French andEnglish and accompanied by charming illustrations. Withan emphasis on fresh ingredients and hands-onpreparation, dishes include traditional starters, maincourses, and desserts.”


All the gear…Let’s face, cooks and chefs are pretty obsessiveabout their equipment, so why shouldn’tchildren start as they mean to go on?!

What child wouldn't love to have a great starter setof cooking tools for kids all conveniently stored intheir very own carrying caddy? The Curious Chef®30-Piece Caddy Collection includes all the kit.Then there’s the veg prep kit – awesome!http://curiouschef.com/

Other suppliers of specialist children’s equipmentinclude:

Cookify (formerly little chef, big chef) provideschef ware and cooking utensils for younger users.http://cookify.co.uk/childrens-chef-outfits

Fishpond: very much geared towards baking.http://www.fishpond.com.au/c/Kitchen/q/Kids+Baking+Set


Meal K its for K ids

We’ve featured at length the ever-growing popularity of home-delivered meal kits, now British company Abel & Cole have oneaimed at children.

Each box comes complete with everything you need to get started -theingredients (you'll just need a dash of salt, pepper and oil from yourkitchen cupboard), recipe cards, plus handy kitchen skills and funactivities. Even better, there'll be loads to discover about fruit and vegeach week.

A recent kit guided children to rise, shine and shake their way to bananamilkshakes, oatmeal cookies and learn how to get the milk from almonds.

Priced at £13.50


https://www.abelandcole.co.uk/

Cookery schools/classes

Want to get the kids into cooking but don’thave time to do it yourself, fear not – thereare plenty of places that will, but for nowwe’re going to focus on a handful ofpremium companies.

Raddish offer classes and summer camps for:• Young children (ages 4-6) eager to work

alongside mom and dad in the kitchen!• Kids & tweens (ages 7-12) with culinary

curiosity and ready for an exciting role inthe family meal.

• Adults (of all skill levels!) looking for afun and visual way to learn to cook.

• Busy families seeking simple ways toprepare and eat good food while spendingtime together and making memories.

• Picky eaters needing a nudge to trysomething new.

• Budding young chefs interested inlearning culinary terms, skills andtechnique.

• Educators (such as homeschool andafterschool enrichment teachers) lookingfor a cooking lesson that incorporatesmath, science, nutrition, geography, andculture through teamwork andindependent projects.

Cooking club membership comes with acooking kit containing recipe guides, skillcards, shopping lists and a table talk carddeck ensuring fun chatter at your next meal.http://www.raddishkids.com/


K itchen K id – sister project to RadishKitchen Kid is all encompassing offering tuition through the use of workshops, parties, courses and camps.

Classroom cooks after school, enrichment programmes carefully integrates core academic subjects, (such as math, science, geography, and culture), and important socialvalues, (such as cooperation, sustainability, and self-reliance), with culinary concepts (like palate development and knife skills) and nutrition education (think fresh vs.processed foods and where food comes from). The various offerings within this genre include:

Books for Cooks - Ideal for Pre-K–1st GradeReading has never tasted so good! This beginning-to-cook class is a perfect way to quench your young chef’s thirst for culinary adventure and develop his or her appetitefor nutritious nibbles. Books are chosen to reinforce academic and social skills, support diverse cultural values, and to coincide with seasonal cuisine. Ingredients arechosen to expand the culinary horizons of our tot-chefs, encouraging them to use all the senses to explore and experience new foods. Healthy recipes may include VeryHungry Caterpillar Snacks, I Will Never Not Ever Eat a Tomato Salsa,Wild Things Pesto Pita Pizza, and Big Moon Tortillas. Children receive a cook-booklet with allrecipes!

Global Eats - Ideal for 2nd–6th GradesCome travel the world… of food! We’ll stamp our passports and explore wonderful cuisines from around the globe! Through the delicious lens of cooking, our lessonsemphasize geography, culture, language, history, and music! Students learn fundamental culinary skills and nutrition education while building self-esteem and exploringtheir creativity. Fun and tasty recipes may include Italian panzanella salad, handmade tortillas with frijoles and salsa verde, Vietnamese spring rolls, French crepes, andNorth African couscous. Students design a multi-cultural cook-booklet throughout the semester.

The Secret Garden - Ideal for 2nd–8th GradesGet cooking with this hands-on garden-based cooking class! This class finds inspiration in seasonal ingredients from the farmers’ markets, as well as the Food Network’sfamed Iron Chef Challenge. Each week students are introduced to a fresh “Secret Ingredient”, such as basil, carrots, garlic, or strawberries, and learn about its journeyfrom seedling to the table. Using all 5 senses to explore the ingredients, students learn about their nutritional, cultural, and culinary properties. Our young chefs may takea trip to the “Cucumber Spa” before making Indian raita, become “Bell Pepper Detectives” whipping up a batch of tri-pepper quesadillas, or make a cornhusk doll andsweet corncakes to better understand the role maize played in early Native American society. Students compile a cookbook of the class recipes, and have the opportunityto bring home seeds to plant in their own garden!


http://www.kitchenkid.com/

Y.U.M. – San Fra nciscoYoung Urban Modern Chefs (Y.U.M. Chefs) is acooking program in San Francisco dedicated toteaching children and adults how to prepare andchoose healthy foods through hands on cookingclasses.

In addition to teaching at our kitchen classroom inthe Mission, Y.U.M. Chefs teaches classes at off-site transitional housing centers, emergencyshelters and community centers because we believethat all children deserve the gift of cooking classes.We currently teach at Hamilton Family Center andSaint Joseph's Family Center. At St Joseph's FamilyCenter there is a beautiful garden. We incorporat ethe garden produce into our lessons, especially thechard, kale and herbs, such as adding chard into ourVietnamese fresh rolls with the adults. Typicallythe adult classes are geared towards teaching adultsbasic kitchen skills on how to make quick familyfriendly nutritious and nourishing meals while on abudget.


Communities | Ethics in Food

Le Manoir a ux Quat’ Sa isons Children’s Course

Your kids can discover the secrets of Raymond Blanc’ cuisine in afast-paced, fun-filled day guaranteed to leave children inspired (andexhausted!)

The full day’s tuition includes an exploration of the gardens. Parents areinvited to join the children and enjoy the fruits of their labours atafternoon tea. There are also classes for parents and children together. Aday class for kids costs £255 per child for children aged 8-11 and adultand child courses are £510.


For budding junior MasterChef‘s!

F ish to Food course @ Billingsgate, London

Schools and Young Peoples Programmes

As a charitabl e company the primary functionof the school is to introduce and educateschool children about fish and promote thehealth benefits of eating seafood. We do thisby delivering courses for young people andlocal community groups. The simple idea ofour schools programmes is to show studentswhat fish look like in their natural state, howthey are prepared and then simple, quickmethods of cooking them. A key part of ourseafood message is understandingsustainability. We focus on the manysustainability issues including methods offishing, responsible sourcing andenvironmental impact.

An opportunity for children to take part in acourse delivered at the Seafood School atBillingsgate. The children would usually besplit into two groups.

One group are introduced to the variety of fishspecies available and discuss how and wherethe fish live focusing on the issue ofsustainability. A fishmonger will demonstratehow fish is prepared ready for cooking andidentify the parts of the fish.

The second group help to prepare a selectionof recipes focusing on the health benefits ofeating seafood and the ease and speed ofcooking. All the dishes prepared are shared ina tasting session. The groups swap over so thechildren take part in both sessions.

http://seafoodtraining.org/intro_to_fish_course_billingsgate_for_secondary_school

" The most amazing thing is that I hated fish before. The reason why is

that I've never eaten it before." -Husain


Get K ids Cooking, Austra liaGet Kids Cooking spans both home and school.

Monthly subscription meal kits are available from$26.95. They contain recipe cards and storecupboard ingredients for cooking at home.

Many schools do not have kitchens where they canteach children to cook, The Kitchen Kart is acompact, mobile kitchen complete with lessons andtraining to Get Kids Cooking in the classroom!Team this with Cook in a Box - a simple, costeffective cooking program, linked to thecurri culum, with recipes and ingredients deliveredto your school.

http://getkidscooking.com.au/


In an increasingly time poor society, “life skills” like cooking are being lost and the primary school environment, as well as at home, is the perfect

place for children to begin this journey.”

Joanne Bowskill, Founder of Get Kids Cooking

K idstir

Kidstir took their experiences as cookbook authors and chefs, andfrom Disney, Parents, Scholastic and Mattel, and developed anexperience that kids and parents love.

With their monthly hands-on kits, kids get to build their own cookbooks,try new foods, and learn all about where food comes from. They also willgain important life skills in the kitchen—and cook up some fun familymemories!

You can start right from breakfast with their kits which include Greeneggs and Ham and Happy Heart Pancakes. Kits also include recipes forsmoothies and a 3-course dinner.

There’s lots of pictoral advice on health too which makes things reallyeasy for kids to understand at a glance.


http://kidstir.com/

Socia l MediaBriena and Britney are sisters who love to cook.Their experiences began at a young age of 5years old.

The girls show you that cooking together can be adelicious learning experience for kids and theirparents.

They posy their kitchen capers in YouTube andhave a million plus views!


The nations next top chefs or too much of living a life on camera?

OurpredictionsJapanese Bakery Influences


IN CONTROL

TRUE RESPONSIBILITY & MORALITY

“Japanese Bakery”

fits into the trendCraft Expertise

under the sub-trend of Housemade & Homegrown


East meets West

We’ve always looked to Japan forinnovation , especially the kooky andquirky. Often first to market with products(many of which go no further!), thecountry’s influence on fashion, food andlifestyle is spreading globally.

If we look at alcohol, a west ern taste for sakehas grown largely down to the introduction ofizakayas – or drinking bars, in the west.Lured into the eastern-style tapas bars thetraditional Japanese drink is growing fast inpopularity, as is Japanese whiskey, andCambridge Gin have launched a JapaneseGin, which includes shiso leaves, sesameseeds and yuzu.

Selfridges has named 2016 the Year of Japan.During the first 8 weeks of the new year,Selfridges will be transformed

into a slice of Japan with a large focus ofthat in the Food Hall, in particular Japanese /French pastisserie, showing the globalgrowth of the Japanese influence.

And it isn’t just food. An article in MarieClaire tells us that Japanese skincareroutines are coming to the UK and specificproducts, that up until now have only beenavailable in Japan, are also becoming morewidely available.

So not overly surprising then is thatJapanese bakeries are appearing in Australiaand Asia, normally mixed with French. Thecountry's patisserie chefs are world leadersafter learning their trade in Paris andbringing it home with their own twists.

Tastes range from sweet stuffed breads todelicately crafted Japanese-style eclairs – alighter take on the French classic.

Anpan – a sweet roll filled with red bean paste


Japanese breadFor those unacquainted with Japanese bread,it’s typically sweeter, softer and usually packedwith pastes, custards, curries or any imaginablecombination of seemingly disparate ingredients.

Anpan (bread filled with sweet bean paste)You haven’t experi enced Japan until you’ve hadyour first anpan. This flour-based bun, alwaystopped with black sesame seeds, is filled with afilling made of sweetened red adzuki beans. Thefirst anpan were allegedly made by Kimuraya, abakery that delivered sweets to the Imperial familyfor centuries.

Anpan is so ubiquitous in Japan that one of thecountry’s most popular cartoon characters is asuperhero with anpan for a head.


Anpan

Japanese bread

Currypan (fried rolls stuffed with curryfilling)Currypan (or kare pan, if we’re gettingtechnical) falls into the category of okazu, orsavoury breads. It’s a bit different from theother typical treats due to the fact that it’sdeep-fried. Curry anything is a hit in Japan(curry rice is like the peanut butter and jellyof the Japanese kid’s lunchbox) and this is aperpetually popular choice at bakeries.

Melonpan (melon-flavored bread)Melonpan can be tricky to identify. Often,they are coloured green or have a swatch ofgreen icing or sugar baked into their top.Sometimes, however, they’re simply plainwhite and you have to really on the name cardto steer you right. So, buyer beware – theydon’t always taste like melon. In fact, thebread got its name from the shape andcommon crosshatching that appears on thetop (which resembles a cantaloupe). You canhave a chocolate melonpan, for example, thathas no hint of melon whatsoever.


Japanese bread

Shokupan (White bread)What? Simple white bread? What on earth would make this atop treat? Well, if you have lived in Japan for any length oftime (and happen to be either Ameri can or used to American-style loaves of bread), you’ll start to realize why the Japanesedon’t eat a lot of sandwiches. Nobody sells any bread! Orrather, they do, but not the thin slices that immediately cometo mind for most of us. No, Japan’s white bread involveslarge pillowy squares which only come five or six in a pack.It’s rarely used for sandwiches – other than the fried porkcutlet delight of katsu-sando – and is mostly reserved forbreakfast, slathered with butter or possibly jam.

Choux cream (cream puffs)We’re not sure what it is about these little balls of glorioustaste that make them so popular here in Japan (and also,apparently, Taiwan). While the outside of a Japanese creampuff is made of a rather dense cake flour, the inside isreminiscent of a Dunkin’ Donuts’ Boston Cream Pie donut,that slightly yellowish custard that isn’t too syrupy sweet butmore like a rich pudding. You may also stumble acrossmatcha (green tea) cream puffs.


Bakeries in Austra lia

Azuma Patisserie, Sydneyhttp://www.azuma.com.au/patisserie/home.php

The Patisserie arm from Kimitaka Azuma who also runsAzuma (sushi, sashimi and Nigiri) and Ton Ton (ramennoodles). Look for the chiffon cakes: plain, honey, earl greytea, green tea, chocolate, Mont blanc, green tea rolled cakes,yuzu tart.(right)

Bake Kobo, Sydneyhttp://www.bakekobosydney.com/

They provide Japanese and European baked products,familiar to not so familiar. Puffy and sweet red-bean rolls;soft buns packed with curry and topped with cheese; and acrunchy-crusted roll that’s gooey with wasabi, fatty baconand mayo. Look too for the mentaiko bread which is a crustywhite bread roll put in the oven with a dollop of mentaikopaste spread on top and into a lengthways deep incision.


Bakeries in Austra lia

Pishon Patisserie & Café, Sydneyhttp://pishonpatisserie.com.au/

Trained in South Korean, French and Japanese bakingtechniques, Joon offers food that is internationally diverse,but with Asian influences as the underlying theme. Both thesavoury Egg Ham Toast and Ham and Cheese Baguetteincorporated East Asian style sweetness by drizzling a sweetglaze or sauce over the bread, which can be slightly unusualto Western palates. Products:

13 Century Almond MuffinAlmond TartBaby ManjuBacon Garlic StickBlack Sesame DoughnutBlueberry ChiffonButter Cream BunCastellaChestnut ManjuCorn Sticky Chinese PancakeCream Cheese CakeRed Bean BreadOrange ChiffonRolled Cake – Green Tea or MangoSliced Green Tea / Mocha Chiffon


Bakeries in Singapore

Boulangerie Asanoyahttp://www.asanoya.asia/

The bakery chain originates from the Karuizawatown in Japan. Founded in the 1930s to serve thecountry's noble class, Asanoya offers a gorgeousselection of rustic Japanese-style breads with aEuropean influence.

Their signature Karuizawa Raisin, a massive singleloaf that weighs over 1kg is studded with thick,juicy raisins, can be ordered in slices (charged bythe weight at $2.60 per 100g) and also comes inBlueberry, Caramel, Green Tea and Sakura. RumRaisin is added to the dough that is made witheggs, wrapped in French bread dough and baked.

This large bread can even reach around 70cm indiameter, and 1,800g in weight. It has a full bodiedconsistency, crusty outside and soft inside.


Other products include:Curry Donut - Blended with 30 different kinds ofspices, lightly seasoned with brown sugar, thedelicious and dense curry is wrapped in crispdough and fried.Cube Loaf - oozing with rich flavour, these littledesserts are truly indulgent. (Green TeaChocolate, Chocolate Lava, Blueberry Cheese &caramel apple)Bonjour Series - Sour cream is kneaded into thedough and slowly baked at a low temperature.The result, extremely soft bread.Tea Bread - Using first flush and highly fragrantearl grey tea leaves, and matched with condensedmilk.Fruit Rye - This is Asanoya's flagship product forover 20 years. Its 4 main ingredients - orangepeel, rum raisin, walnuts and almonds on ryedough is outstanding. Orange peels from France,have a strong flavour. Raisins are soaked in rumliquor to bring its sweetness. Walnuts are lightlycrushed, and almonds are roasted for a fragrantfinish.French Potato - A delightfully yummy wholepotato encased in French bread accented withbutter and mayonnaise. Best eaten lightly toasted.


Donq Bakeryhttps://www.facebook.com/donqbakery

Established for over 100 years in Japan where ithas 180 outlets. Branches are also in Taiwan,Hong Kong and China as well as Singapore.

Menu items include:Cinnamon Roll with milk butter creamChocolate BoulePain au ChocolateMelon PanSasuage CroissantMentaikoApple and Sweet Potato RollSpinach and Sausage no OshokujipanKinako StickCheese Cookie with cream cheese filling



Karafuru Dessertshttps://www.facebook.com/karafurusg/

Michael Liu is the chef, a talented patissier andmenu consultant. Karafuru’s offerings includeéclairs and gourmet yogurt parfaits, re-imagined bytraditional Japanese flavours. Compared to Frenchéclairs which we are more familiar with, these arelight in taste and smaller than their counterpart.

The signature yogurt is made fresh with Hokkaidomilk everyday.

Menu taster:Eclairs:Yuzu: yuzu crème, candied lemon, marzipan andginger sablesSakura Rose: sakura rose crème, marzipan,pineappleUme Shiso: umeboshi crème and shiso leafBlackforest: kirshwasser crème, candied wildcherries, raspberries and dark chocolate



Kkihttp://kki-sweets.com/our-cakes/

Japanese-inspired French mousse cakes:

Kiinabaru: coconut mousse with passionfruit centreMont Blanc: French chestnut paste with freshcream centreFromage Melon: cheese mousse with rock meloncentreLittle Red Riding Hood: dark chocolate mousse,raspberry centreOnigiri: basil milk chocolate with bitter orangeSouffle Cheesecake: In original, melon, milk tea,caramel and pink peach flavoursAntionette: white chocolate mousse with mangocentreNao: strawberry mousse with pistachio centreCafé Dumo: chocolate coffe mousse, praline centre


Bakeries in Hong K ong

Patisserie Yamakawahttps://www.facebook.com/Patisseri eYamakawa/?fref=nf

Whole Cakes:Strawberry Cream CakeChocolate Rum Truffle CakeStrawberry TartRich Chocolate & Passion Fruit Mousse CakeMont BlancMango Cream CakePassion LoveApple Almond CakeBaked Cheese CakeGreen Tea FantasyDark Chocolate Forest CakeMixed Fruit Cream CakeSakura Matcha Pudding CupBlueberry and Cheese Mousse Cake


Bakeries in Hong K ong

Via Tokyohttps://www.facebook.com/viatokyocafe/

Serves Japanese desserts, pastries and soft servesmade with Kyoto matcha powder and Hokkaidomilk.

Matcha Mille FeuilleMatcha ÉclairUji Matcha CheesecakeYuzu Jelly & Yogurt Espuma Matcha Parfait


restaurantsBiggie Smalls, MelbournePierre’s Spot, MelbourneThe Craft & Co, MelbourneBroth Bar & Larder, SydneyKensington Street Social, SydneyLot.1 Sydney, SydneyDehesa, SingaporeMeta, SingaporeBird Bird, SingaporeCobo House by 2am, Hong KongJuhu Beach Club, Hong KongMak Mak, Hong Kong

46 foodwatching Australia & Asia January 2016 | www.thefoodpeople.co.uk

Biggie SmallsBiggie Smalls is the latest from the well known chef, ShaneDelia who is better known for restaurant Maha and his TVseries, Shane Delia’s Spice Journey.

Biggie Smalls is Delia’s take on an upmarket kebab joint. Hetravelled to the States to research his new venture and has gone fora “classic New York diner” with tiles and vinyl.

But this is where he leaves New York. The menu focuses onDelia’s trademark Middle Eastern mash-up with a wide variety offlavours. Each kebab is served on grilled bread brushed withzaatar, quality olive oil and salt. Customers can choose from OldSchool with caramelised garlic yoghurt or New School which isserved with Kewpie Mayo.

Delia’s main aim is for it to be cool and is adamant it will not turninto a TGI Friday or Hard Rock Café.

http://biggiesmalls.com.au/

47

Creating the Contrast | High - Low


Biggie Smalls

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KbabsC.Wallace: flaxseed falafel, leaves, pickled bits, smoked hummusWest Coast: fried shrimp, harissa & almond mayo, leaves, pickled bitsA-rab: lamb, smoked hummus, leaves, pickled bitsEast Coast: Maple glazed pulled pork, crackling, peanut butter hummus,leaves, pickled bitsJuicy: beef kefta, onion & cumin hummus, leaves, pickled bitsDirty South: fried chicken, pumpkin pie hummus, leaves, pickled bit

Other StuffHot Crinkles: Secret Herbs & SpicesPhat Touche: Tomato, Cucumber, Garlic, Mint, IlebergCorn Row: BBQ & Puffed Corn, Spinach, Herbs, Smoked AlmondHummus: Smoked, Pumpkin Pie, Onion & Cumin, Peanut Butter

SweetBombzel: Peanut Butter Caramel Injected PretzelIce Cream Sandwich Turkish D-Lwite: Chocolate, Hazelnuts, TurkishDelightIce cream Sandwich Lemon Pie: White Chocolate & Strawberry


Pierre’s SpotPierre Roelofs, best known for his Dessert Evenings at Café Rosamond andmore recently at Adriano Zumbo’s Fancy Nance, is back with Pierre’s Spot,a pop-up at Green Park Dining.

It is all about soft-serves and re-inventing the childhood favourite, Mr Whippy.His aim is to keep it simple, using high-grade ingredients: cream, vanilla, sugarand skimmed milk powder.

Choose from Milli Vanilli with vanilla meringue, jellies and pound cake, or ThePuffed Daddy which layers date balls, dulce de leche, puffed millet and puffedgolden syrup corn. The final option is the Strawberry Cheesecake with bakedcheesecake puree, fresh strawberry and a cheesecake base rolled into thin wafers.

The pop-up is in collaboration with Jesse Gerner and is a small teaser as Roelofsand the team work towards a larger and more permanent project in the CBD. Theplan is for it to offer a range of soft-serve flavours, homemade sodas, milkshakesand takeaway desserts plus a new secret product that Roelofs claims is somethingentirely new which sounds very exciting. Watch this space.

http://pierres-spot.com.au/

49

Creating the contrast | High - Low


The Craft & CoThese days it is fairly common practice to make items in-house, be itbaking bread or making charcuterie. The Craft & Co inCollingwood has taken this to the next level.

It is the brainchild of Paul Baggio whose background includes runningwholesale food and beverage companies as well as giving marketingadvice to cheese factories, bakers and breweries. He has produced aculinary playground with a café, restaurant, coffee roastery, beerbrewery, spirit still, wine store, meat curing depot, cheesery andkitchenware shop. All spread over 2 floors, some may say there is justtoo much going on!

The ground floor houses the café as well as a large deli and retail spacewhere Enoteca Sileno will sell local olive oils, vinegars, cheeses andcharcuterie which will be made in the rooms upstairs.

Aside from the cocktail bar on level 2, the majority of space will be usedto host “How To” workshops. Baggio will open the facilities up toaspiring “makers” who are keen to have a go at setting them up. Theywill be given access to capital and in turn The Craft & Co will become abenchmark for innovation due to the new ideas that will be comingthrough. At least, this is Baggio’s hope.

http://www.thecraftandco.com.au/

50

Craft Experience | Housemade & Homegrown


Broth Bar & LarderA dedicated bone broth bar has opened in Sydney, following the trendthat is appealing to the health conscious and the fad followers of certaindiets such as the paleo.http://www.staraniseorganic.com/broth-bar-larder/

Owner, Soulla Chamberlain’s mission is to bring nutrient-dense, traditionalwholefoods back to the modern table for health and longevity. She believes asimple cup of broth is not only hugely comforting but also rich in complexflavours and nutrients.

She offers a wide range of products such as smoothies with a bone broth base,soups, brothsicles and broth cubes. The brothsicles come in three flavours:raw cacao, strawberry and kombucha with lime and mint.

The broths served at the Bar are made simply with bones, bay leaves, salt,pepper and thyme. Customers can choose to add a flavour bomb such as asqueeze of lemon, spices, coconut milk or a dash of fish sauce. Aside from thebroth products, you can choose from fermented vegetabl es or a light chickenlive pate.

The larder sells frozen stock vari eties as well as an array of raw chocolate anddate based treats, gluten-free flours, raw-milk cheeses and activated nuts.

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Intelligent Health| Healthy Alternatives


K ensington Street Socia l


Jason Atherton’s Kensington Street Social has finally opened in the Old ClareHotel.

Atherton has been careful not to simply replicate one of his other internationalventures. He is fully aware that the talent in Sydney is second to none and hewould be foolish to leave its success just to his name. Instead he has workedclosely with his culinary team, Robert Daniels who is ex- Coogee Pavilion andTony Gibson of Manly Pavilion to come up with an exciting menu.

The restaurant itself will offer a variety of options to its customers; a café,restaurant or bar open from breakfast through to dinner. For breakfast you may optfor a wild mushroom tea served with bone-marrow toast or an English breakfastcondensed into a house-baked brioche bun.

Lunch and dinner has a more extensive menu, split into sections such as snacks,sharing plates, a raw and cured section and house-made flatbreads. Delightsinclude the brioche wrapped hot dog with apple compote and pork sausage toppedwith cheddar, black pudding crumbs, mayo and vegetable batons or Japanese riceand squid crackers with trout roe and dehydrated cucumber.

The main direction is for the menu to strictly follow the Australian seasons and touse the best Australian producers and farms.

http://kensingtonstreetsocial.com/

Creating the Contrast | Portion Spectrum

Lot.1 Sydney

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Lot.1 Sydney is a new three level venue in the heart of Sydney’s CBD.It focuses on quality spirits, liquor and cocktails as well ascontemporary dining which is headed up by chef Adam Swanson.

Swanson, who is perhaps best known for his appearances on TV’s ReadySteady Cook, has used his background to creat e a menu of traditionalItalian dishes. Seasonal ingredients feature heavily and he adds to them amodern twist such as Kingfish carpaccio with Campari infused granita,dehydrated ruby grapefruit and crispy thin homemade Italian bread.

Aside from the restaurant, the more casual Espresso Bar offers a setting forthose diners that aren’t inclined to linger. Vedura Panini with smokedeggplant, eggplant chips, ricotta and fresh basil and Croissant stuffed withtruffled sal ami, rocket and ricotta are examples of a couple of dishes onoffer.

There are two underground bars one of which hosts an Aperitivo Hourfrom 5pm with specialty cocktails such as Banana Aperol Spritz andNegroni with complimentary snacks.

The interior is striking with architectural timber swirls that run through thevenue, inspired by swirling coffee patterns, copper fixtures, clever lightingand natural sandstone.

http://www.lot1sydney.com.au/Safety in Familiarity | Gourmet Nostalgia


DehesaChef Jean-Philippe Patruno, previously the Head Chef at QuoVaidis in London and executive chef at UNA has opened his firstventure, Dehesa in Singapore’s Central Business District.http://dehesa.com.sg/

At a glance the rest aurant is all about communal dining and nose totail eating. The menu, with a Spanish feel, focuses on the wholepig. Dishes consist of offal and alternative cuts as well as theclassic cuts and is the first of its kind in Singapore.

Patruno is passionate about offal and this comes across in hisinventive dishes such as the Iberico Jowl which is cooked for morethan 2 days and teamed with celeriac mash and Granny Smith apple.For those who are keen to go for something more mainstream thereis a selection of seafood on offer too.

The interior is elegant in design, with the main dining roomadopting the layout of a lounge with high tables and chairssurrounding an open-concept kitchen. Dark green tiles adorn bothcert ain parts of the walls as well as some of the table tops whilst thechairs and banquettes are in brown leather. Tables are left bare withwhite crockery and crystal glasses.

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Bare necessities | Waste Not


DehesaCOLD MEATSPaleta (Shoulder Iberico) Lardo / Candied WalnutsFuet SelectionDehesa Platter of Cold Meats: Pig Head, Pig Ear, Fi Pate, Homemade Saussison, Pickles, Soft Eggs, Rillons, ScratchingsBrawn / Gherkins / Sourdough

SWINECrispy Pig Head / Egg Yolk / CapersIberico Jowls / Celeriac / Granny Smith Pork Belly / Coco Beans / SquidSuckling Pig / Membrillo / Smoked Ratte

MEATSFrit MallorquinOx Tongue / Celeriac / AnchoviesCalves Liver / Kale / Radish Ox Heart / Chillies / PestoMilk-Fed Lamb Sweetbreads / Capers / Parsle

SEAFOODLala / Chillies / SherryOctopus / Lardo / RatteGolden Grouper / Avocado / ChilliesPickled Gong Gong / Garlic / Coriander

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Safety in familiarity | Speciality comfort


MetaClassically-trained Sun Kim who learnt his trade at Waku Ghinin Singapore and Tetsuya’s in Sydney is heading up Meta, a newrestaurant in the Keong Saik area of Singapore.http://metarestaurant.sg/

Featuring three seasonal menus for dinner, one with 5 courses, onewith eight courses and a five course vegetarian men, Kim focuses onFrench cuisine with an Asian twist which he contributes to his SouthKorean heritage.

Dishes include wagyu beef tartare with pear kimchi, egg jelly andrice and Hokkaido scallops with endive, miso and squid ink crackersand Chocolate with sesam, wasabi and yoghurt.

The interiors have been designed by the celebrity interior designer,Peter Tay. He uses a mirror cleverly opposite the open kitchen tomake it feel as if there is a kitchen on both sides of the restaurant.There is seating at the kitchen where diners can observe the chefs atwork as well as the more conventional seating. Black granite andpolished concrete are the main materials used.

56

Closer to the action | Vanishing barriers


Bird BirdArtichoke super chef, Bjorn Shen brings a new eatery to thetrendy Ann Siang Road. His hope is for it to be “intentionallytacky and anti-trendy”.

The restaurant follows on the back of the Bird Bird pop-ups that Shenhas done at places such as the casual food festival Savour in March.There are some familiar items on the menu from the pop-upsincluding fried chicken skin sundae and Thai milk tea slushies.

The interior is retro but not fashionably so. Intentional spellingmistakes on the menu, melamine plates and mismatched chopsticksadd to its quirkiness.

Shen is targeting the lunch crowd though dinner is also available.His signature dish is Thai grilled chicken as well as Som Tum whichis an oversized platter of green papaya salad with crispy chicken skin,salted eggs, fried anchovies, fermented rice vermicelli and fishcrackers.

Other menu items include squid and prawn nuggets with green currydip, Issan Province BBQ Chicken with lemongrass marinade andsmoked chilli nam jim and Mama Coleslaw which comprimescrunchy instant noodle coleslaw, 1000 year old egg and Thai herbs.

https://www.facebook.com/birdbirdsg

57

Safety in Familiarity | Gourmet Nostalgia


Cobo House by 2amAward-winning pastry chef, Janice Wong of 2am: Dessert Bar inSingapore is set to open a new all-day dining restaurant in Spring2016 which is her first in Hong Kong.

Wong is probably best known as the winner of Asia’s Best Pastry Chefaward for two consecutive years of 2013 and 2014 at Asia’s 50 BestRestaurants. She has trained under the world’s best chefs includingGrant Achatz, Thomas Keller and Pierre Herme. Her desserts fusesweet and savoury.

Cobo House will be slightly different in that she will serve savouries aswell as sweet dishes. She will be using artisanal products and freshherbs which will be grown on the restaurant’s rooftop garden.

She will be, of course, bringing with her her signature desserts such ascassis plum which is a blackcurrant bombe, yoghurt elderflower foam,umeshu, cassis pastilles and yuzu caviar and Tsujirihei green tea tartwhich is a green tea liquid tart, rice sherbet and rice crisps.

Foodwatching will bring you further news later in the year when CoboHouse opens.

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Sensorial Experience | Experience is Everything


Juhu Beach Club

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Preeti Mistry’s Juhu Beach Club, which started life as a pop-upin San Francisco, has come to Hong Kong.

Juhu Beach Club is all about Mistry’s innovative take on traditionalIndian favourites. She takes influences from Mumbai street food,Californian seasonal produce and American comfort food and creat esa bold and vibrant menu.

The menu suits everyone, from street food to sandwiches to curries,drinks and cocktails. For example, you might choose a selection ofPavs which are an Indian equival ent to the American slider, withfresh spices and tangy slaws or the Bhel Salad with puffed rice andchutney.

Drinks offered are a mix of American and Indian artisan craft beer,Californian wines and quirky cocktails with ingredients like ginger,cilantro, tamarind and chai spices. Popular classic Indian beveragesare also available, including Masala Chai or Sassy Lassi.

The interior has been designed by the Californian, Candace Camposwho has focused on Bollywood beach vibes.

http://www.juhubeachclub.com.hk/ Closer to the Action | Street Food Culture


Juhu Beach Club

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Desi Jacks sweet, salty, spicy popcorn, peanuts, pistachiosBrussel Sprouts Nest ginger curryleaf butter, fenugreek chutneyBombay Sandwich pressed cheese sandwich, beets, chaat masala,cilantro chutney, cup of tomato soupPapadum n Pickles papadum, housemade pickles and chutneysSticky Wings⚡ 5 spicy chicken wings, sweet and tangy vindalooglaze, nigella cumin dustBhel Salad persimmon, pomegranate, purple potato, picked onion,puffed rice, peanuts, jbc chutneys

Curryleaf Coriander Shrimp Curry vibrant, light tomato sauce,sweet peas, lemon riceTamarind Coconut Veg Curry butternut squash, creminimushrooms, seasonal greens, lemon riceMethi Chicken Leg Curry braised chicken, fresh fenugreek, tomatobutter sauce, lemon riceHoly Cow Short Rib Curry ⚡ ⚡ smokey black cardamom braisedshort rib, root veggies, lemon rice

Vada Pav ⚡ fried potato puff, pickled onions, jbc ghost pepperchutneyChowpatty Chicken grilled green chili chicken, tangy slawPork Vindalated ⚡ pulled pork, vindaloo bbq sauce, cilantro yogurtslaw


Mak Mak

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Yenn Wong, the brains behind many of Hong Kong’s hottestrestaurants such as Fish School. Chachawan and JasonAtherton’s collaborations has just opened Mak Mak which is anode to the well known flavours of Central Thailand.

Situated in one of Hong Kong’s best-known malls, Landmark, MakMak’s interior couldn’t be further from the bright lights and uniformfeel of a mall. Diners enter through a “secret entrance” to a room ofrendered concrete and wood with splashes of colour from tiled wallmosaics, shelves lined with tins and cans and a very prominent pinkneon sign on a beam in the middle of the room.

The menu focuses on recognisable Thai dishes unlike Chachawanwhich explores northern Thailand’s Issan cuisine. It is divided intosections such as salads, omelettes, vegetarian and wok dishes. Dishesinclude goong sarong with king prawns wrapped in a kataifi-like ricevermicelli, deep fried and served with honey mustard mayonnaise,lab tau hoo with diced tofu and salad or soft shell crab green curry.

www.makmak.hk

Done Better | Casual Commonplace


Chefs to Watch

Ben Sears – Moon ParkClayton Wells - AutomataDave Verheul – The Town Mouse


Ben SearsBen Sears is part of the team that owns and runs the well known Moon Park inRedfern, Sydney which has been shortlisted as the Best New Restaurant by theGood Food Guide.

Classically trained, Sears has worked in various establishments, one of the morenotable being Cutler & Co as the Pastry Chef. Keen to get overseas experience, hemoved to the UK and Simon Rogan’s Michelin starred L’Enclume. He acknowledgesthat restaurants in Europe are on a larger scale where you are working with differentseasons and different ingredients and the learning is invaluable.

He returned to Sydney where he became the Head Chef at the infamous Claude’s,working there until it closed its doors. Here he met his partner Eun Hee Ann and uponits closure, they decided to do something quite different together. Moon Park, theirKorean Bistro, was born.

Having both been trained and worked in fine dining, they wanted Moon Park to be afun environment. Drawing on Ann’s background and her families recipes, Searsmixes his classical style with Korean staples. He was keen to offer the normal Koreandishes but to use the best ingredients such as black garlic, spanner crab, rose petalsand puffed wild rice.

What he has creat ed is an experience which draws upon both Korean and Australiancuisine. Whilst some of the dishes are more serious, he shows he can do fun too withhis Moon Pie where he mixes meringues and graham crackers with ginger jelly andchocolate.

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Sydneyhttp://www.moon-park.com.au/


Ben SearsMenu

Moonlight flat claire de lune Cucumber kimchi Ssambab: yangnum smoked eel, puffed wild rice in a big nasturtium Spanner crab and black garlic on seed biscuit Dokbeokki& peanuts Yukhoe ssam: beef tartare with chilli and sweet cabbage Zucchini, mussel and prawn pancake Ham hock, potato and shiiteke pancake with herb salad Diamond shell clams and fresh silken tofu Mekjok bibimbab: a bowl of rice with pork belly, beans and garlic

chive kimchi sweetcorn, tofu, pickled onion, eggplant Charcoal grilled murray cod, squid ink, cabbage namul and wakame Bulgogi beef intercostal, pinenut, pickled garlic, pear Fried chicken, pickled radish, soy & syrup Asparagus, kimchi seasoning, egg yolk, puffed grain Bingsu; white peach ice, condensed milk, strawberry and whisky “Moon Pie”; prune, maesil marshmallow, ginger jelly, graham cracker

& chocolate Sunflower ice cream, passionfruit curd, blackberry yanggaeng.


Clayton WellsClayton Wells first solo venture, Automata was one of the most anticipatedopenings of 2015, as part of the Old Clare Hotel in Chippendale.

Wells has worked in the industry for 15 years, beginning in hotels before moving ontorestaurants. It was when he worked at Peter Gilmore’s Quay that he first understoodjust how good Australian produce is as well as the attention to detail required if youwant to be a truly top restaurant.

In 2011 he travelled to London where he worked with Nuno Mendes on the opening ofViajantes in East London. He was there when the restaurant was awarded its Michelinstar. He then returned to Sydney to help Ben Greeno open Momofuku Seiobo wherehe worked as the sous chef.

Automata is all about him accumulating and using all his experiences gained fromtravelling around the world. He creates fine dining food but serves it in a casualatmosphere where many of the tables are communal and he hopes diners feel they canlinger.

He uses local ingredients as much as he can, sourcing them directly from producers.Fresh herbs are a big feature. He serves just one menu consisting of 5 courses whichhe changes regularly. He doesn’t want people to get tired of eating the same dishesand wants the menu to continually evolve.

It is fair to say that the restaurant has lived up to expectations and that there is stillmuch to come from this young chef.

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Sydneyhttp://www.automata.com.au/


Clayton Wells

Five course set menu

cherries, fermented juice, onions & mustard

raw kingfish, créme fraîche, caper & sour plum

red cabbage, smoked venison, parsley & anchovy

inside skirt, blackened carrot & arame seaweed

pumpkin seed sorbet, blackberry, peach & sherry caramel


Dave VerheulKiwi Dave Verheul made it two years into his psychology degree before he realisedthat what he really wanted to do was cook. So, he moved to Wellington to workunder Martin Bosley at his fine dining restaurant.

Wanting to experience more, he soon moved to London to work under Marcus Wareingat the London Savoy where he honed his classic training, as well as working a stageunder Heston Blumenthal. He returned to New Zealand and Wellington where hebecame the head chef at the well known Matterhorn. The chance to head up The TownMouse in 2013 was too much and so he found himself moving to Melbourne.

He continues working with the modern technique that he was able to really explorewhilst at the Matterhorn. What he has discovered is that the Australian palate is moreexploratory than the New Zealand one so he has been able to flex his experimentalmuscles more coming up with such dishes as Calamari with oyster puree, green apple,dill and fermented apple juice.

His menus are a mix of the really fine dining “fiddly” dishes and more simple dishessuch as the red cabbage which is enormously popular.

He has just opened his latest venture with partner Christian McCabe, Embla whichfocuses on wood-oven cooked food.

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Melbournehttp://thetownmouse.com.au/


Dave VerheulTo startOlives, rosemary, garlic & lemonTuna rillettes, green peppercorns & sourdoughCured meatCucumber & sauce gribicheGoat’s cheese profiterole, caraway, thyme & our honeySmoked duck liver parfait, pickled cucumber & crisp potatoRawOyster, chardonnay vinegar sorbet & lemonSmoked kingfish, baby turnip & sourdough misoBeef tartare, cultured cream, saltbush & lemon myrtleVegetablesAsparagus, comte & sesameRoast cauliflower, almond & broad bean misoFried chat potatoes, yuzu mayonnaiseSlow roast red cabbage, prune, parmesan & red appleCos lettuce, soured cream, lemon verbena, pumpkin seedMeat & fish to shareRainbow trout, baby globe artichoke, rocket & sunflower seedChicken breast, grilled peas, turnip, sesame & tatsoiPork hock, charred carrots, shallots, yeast & yoghurtLamb flank, courgette, pistachio, broad beans & mintSea bream, baked potato, sorrel, camomile & water spinachWhole vadouvan roasted flathead (600g)Black angus intercostals (500g), watercress & green chilli


inthenewsNew hormone could help diabeticsCadbury’s Easter RangeBeijing restaurant uses smartphone appNoosa Food and Wine FestivalZumbo to open weekend dessert barNew venture for Noma’s Chef de Cuisine


Hormone identif ied which could a id diabetes

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A hormone has been identified by researchers that can suppresssugar and alcohol cravings in mice.

A study recently published in the journal Cell Metabolism has foundthat the hormone can send a signal to the brain to reduce theappetite for sugar. The results were also consistent when applied toalcohol-laced water, indicating that the hormone could be used totreat alcoholism.

Dr Steven Kliewer, the report co-senior author says that the findingssuggest additional studies are warranted to assess the effects of thehormone on sweet and alcohol preference and other rewardbehavior in humans.

If successful, it could assist diabetics and obese people withcontrolling their sugar levels.


A preview of Cadbury’s Easter Range

Christmas has barely past but some manufacturers have alreadylaunched their Easter ranges. Cadbury has released a preview of itsrange with three core new products.

Cadbury Dairy Milk Humpty Treat-Size EggThe traditional Humpty Dumpty egg which contains coloured chocolatebuttons has been selling in Australia for over 50 years. This year sees atreat-sized option launched, perfect as part of an East er Egg hunt or as atreat in the lead up to Easter.

Cadbury Dairy Milk Hunt BasketThis has been created for those who wish to organise an Easter Egghunt. Each basket contains 11 individual hollow eggs weighing 17g.

Cadbury Mini Egg JarAn extension to the popular mini egg range. The jar comes with a screwtop lid and contains six 38.5g mini Easter eggs.

All products will be on sale by February 2016.


Beijing resta ura nt adopts smartphone app

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A Beijing restaurant is following the technology trend in China byreplacing its waiters with a smartphone app. It allows the customersnot only to order food but to also seat themselves without any humaninteraction.

Liu Zheng, the owner of the restaurant, explains that they chose to use apopular Chinese messaging app named WeChat as it is currently used byhundreds of millions of Chinese citizens.

By using WeChat on their own personal phones, customers can seatthemselves, view the menu, order and then pay for the menu selections.Once the order has been placed, customers are provided with a number.When this is called out, the customer collects their meal and returns to theirtable.

Zheng has further aspirations in order to cut overheads. In time he saysthere will be no waitress, no cashier, no merchandiser and no chef, all due tothe technology development trend. The first three are understandable but wearen’t sure who will make the food once the chef has gone?


New look Noosa Food and Wine Festiva l

Noosa Food and Wine Festival is to begin a new chapter, supported byTourism and Events Queensland and Tourism Noosa. This follows theevents that led to Noosa Food & Wine Events entering into voluntaryadministration in 2015.

The rejuvenat ed festival will be held from 19 – 22 May and will include arange of events staged in the Festival Village, on Noosa’s main beach as wellas in local restaurants. The aim is to celebrat e the talent and enterprise ofNoosa’s chefs, restaurateurs and producers along with Australia’s leadingculinary talent and wine makers.

The Festival has attracted some of the country’s leading chefs including BenO’Donoghue, Adriano Zumbo and Matt Golinski. Pete Evans will also feature,running a Q&A session on the paleo diet as well as co-hosting a dinner onMain Beach. There will also be a Chefs v Surfers breakfast event.

Tickets will be available at the following websitehttp://www.noosafoodwinefestival.com.au/


Z umbo to open weekend dessert bar

Well known pastry chef, Adriano Zumbo hasannounced that he will be opening a weekend dessertbar in Melbourne.

It will be located in his Italian Café, Little Frankie’s whichis at the front of Fancy Nance. The area will betransformed into a lounge complete with a soft-servemachine and in-house DJ.

On offer will be an a la carte along with a three or fivecourse set menu. Desserts will include peach, vanilla,white chocolate and whey sorbet; lemon tart with thymeice-cream and chocolate, banana, capsicum and red shiso.Cocktails will be designed to match the desserts.

The Zumbo Dessert bar will be open Friday and Saturdayevenings from 15 January and further information can befound at http://www.fancynance.com.au/dessert-bar/


New venture for Noma’s Chef de Cuisine

Daniel Giusti will be giving up his Chef de Cuisine role at Noma tolaunch a new company that will service school cafeterias in the Districtof Columbia.

The purpose of the new company, Brigaid, is to build new kitchens orimprove existing ones at schools and then hire professional chefs to runthem on a permanent basis. The food served will be good quality andhealthy at affordable prices, replacing the current food offerings which aretraditionally salt-heavy mass produced meals and made off-site.

Sam Kass, a former White House senior policy advisor for nutrition policyand a qualified chef, will be working alongside Giusti, advising him onhow to tackle the many hurdl es that are sure to present themselves such aslimited budgets and long-term contracts with established providers.

It is a risky undertaking for Giusti but he says “I have no problem giving itall I’ve got and if I fail, I fail.” He hopes to have a pilot program in placewith the school district by mid to late 2016.


forwardthinkingKrispy Kreme Australia Day doughnutsMcDonald’s Australia Loaded FriesCoca Cola launches into the water category New flavour at Up & GoDevondale’s new milkshakesSassy Cider comes to Australia


K rispy K reme Austra lia Day doughnuts

Krispy Kreme has launched an Australian Day themed doughnutrange available until Australia Day – 26 January.

Lamington – rectangle doughnut with jam and cream filling with the topdipped in chocolate and covered in dessicated coconut.

Vanilla slice – rectangle doughnut with custard filling and white icing ontop finished with chocolate ganache swirls.

Pavlova Passion – original glaze doughnut with cream, passionfruit sauceand meringue crumble.


McDonald’s Austra lia Loaded Fries

McDonald’s Australia have launched their latestnew line, Loaded Fries, available in single andshare servings.

Customers can choose from two toppings, Bacon &Cheese or Guacamole & Salsa. Mark Lollback, theCMO, says that Australians have beenexperimenting with their fries for a long time,dunking and dipping them in everything fromketchup to soft serve ice cream. By launching theloaded fries, they hope that they are helping theircustomers with their flavour experiments.

The fries are priced at $4.10 for a single serve or$6.95 for a share pack.


Coca Cola la unches into the water category

Coca-Cola South Pacific has launched two new products in thewater category which they say will provide consumers new andenhanced choices.

The two products: Powerade Sports Drops and Pump Drops come offthe back of the successful launches of similar products in the US.

Powerade Sports Drop is aimed at active males across a broad agerange. Available in Mountain Blast and Berry Ice flavours, it powerswater by enhancing hydration through the addition of electrolytes toreplace those lost through sweat.

Pump Drops is designed to add a sugar free fl avour blast to water ineither Strawberry Kiwi. Mixed Berry or Pineapple Coconut flavours.The product is target ed at 18 – 34 year olds who are conscious abouttheir health as well as wanting more variety from their waterconsumption.


New f lavour at Up & Go

Up & Go, the breakfast drink, have launched anew limited edition flavour which will be soldexclusively in Coles supermarkets.

The beverage is aimed at those who do not have timeto sit down and have breakfast. It normally comes inseveral standard flavours: chocolat e, strawberry,vanilla and caramel and has the protein, energy andfibre of 2 Weet-Bix and milk in every 250ml serve.

The limited edition flavour was developed afterthousands of customers voted this the flavour theymost wanted to try.


Devondale’s new milkshakes

Devondale, the Australian dairy co-operative,has launched a new range of pre-mademilkshakes.

The milkshakes come in a single 400ml servingin a carton with a straw for easy drinking. FreshDevondale milk is used to make the shakeswhich come in four flavours: double chocolate,strawberry, chocolate and salted caramel andcookies and cream.

Customers must shake them first in order to mixup the ingredients.

They are available now at Coles, Woolworths,IGA and other independent supermarkets.


Sassy Cider comes to Austra lia

Noble Spirits are bringing Sassy’s L’inimitable toAustralia with it launching in early January 2016.

L’inimitable has the perfect balance between a dry cider andthe fruitiness of a semi dried cider. It is perfect as an aperitifor teams beautifully with meat, cheeses such as a Camembertor a Pont L’Eveque or an apple dessert.

It comes in two sized bottles, 330ml or 750ml and has a shelflife of 18 months.

Maison Sassy are a French company, founded in 2014 whomake high quality and elegant cider.


indeepThe global rise of indoor foodmarkets & halls


Closer to the Action | The Market Place

Food HallsFood halls are the latest culinary trend spreading inward from thecoasts, born of an era in which the old way of buying and consumingis new again.

It's a throwback to one-roof shopping from different vendors who had ahand in in the product's creation, with a modern emphasis on the locally-sourced and artisanally-crafted. They give emerging talent a shot atbrick-and-mortar locations, often with fewer start-up costs, and allowestablished chefs a chance to experiment. Across the country, they offera snapshot of a community's culinary identity.

But the focus on handmade products and local talent has led to criticismin other cities that food halls are destinations for the wealthy, that theyserve tourists rather than those who live in the community.

As anyone who has wandered the centuries-old epicurean aisles ofHarrods in London or Le Bon Marché in Paris knows, food halls are nota new phenomenon. The emporiums, which traditionally occupied wholefloors of department stores, have long offered European shoppersartisanal provisions such as pastries and cheeses, as well as preparedfoods to eat on-site.

For years in America, the closest facsimiles were shopping-mall foodcourts. Finally, though, American food halls are having their moment.


Just one of the fine food purveyors at Eataly

The birth & girth of food ha lls

Food halls are found all around the worldand have been for centuries.

Certainly, the glorious gourmet food courts ofEuropean department stores are worth noting;such as London’s Harrods (creat ed in the1800’s) and Paris’s La Grande Epicerie(established 1852), which were bothdeveloped within the complex of larger,luxury department stores.

In Tel Aviv, Israel, the Shuk HaNamal (ThePort Market) was created by Michal Ansky, aSLOW food member and emerging culinarytelevision personality.

Close to the Mediterranean, it features organicproduce, cheeses, olives, homemade pastas,gelato and kosher charcuterie.

Japanese food halls go by the namedepachika, a combination of the words“department store” and “undergroundmall.” Takashimaya in Tokyo is a populardepachika in the basement of a departmentstore where patrons can buy anything froma fancy fruit and whipped cream sandwichto a $175 pair of muskmelons.

Although the American dining scene isclearly lagging behind the deep history ofits international counterparts, the U.S. isstarting to see its fair share of food hallspop up, particularly in New York City.

Diners can try out the European side ofTodd English’s Food Hall at The PlazaHotel, or opt for more quick eats at JeffreyChodorow’s high tech Food

Eat well, shop easy


Parc, where a text message tells you whenyour food is ready. Mario Batali and LidiaBastianich opened Eataly, their Italian-inspired food hall, which features a grocerystore with separate pastry/butcher/past a/bread/cured meat stations,some of which are attached to their ownrestaurant with waiter service.

If that’s not enough, perhaps thegelato/pizza/wine or bookstore will interestyou? Or maybe a class at Lidia’s cookingschool is more your cup of tea. Well, luckilyfor you, this can all be found under one roof.

What’s sparked the trend?

Mario Batali and Joe Bastianich blazed the trail for American food hallsback in 2010, when they opened the first American location of the wildlypopular, high-end Italian food hall Eataly in New York City. A Chicagooutpost followed in 2013.

As Americans become increasingly obsessed with all things culinary — and moreconscientious about where their food comes from — a return to the old-schoolway of food shopping by visiting multiple specialized shops instead of one giantbig-box store seems like a natural evolution. Food halls are stepping up to fill thatinterest, offering a convenient, modern approach.

Whether you trace their origins to the hawker markets of Singapore or Madrid’smarvellous mercados, the Reading Terminal Market in Philadelphia or the FerryBuilding in San Francisco (pictured), there’s now a bona fide boom in theseupscale market halls, where you can eat, try and buy in a mixture of stalls andcounter-service and sit-down restaurants.

Consider the Grand Central Market in Los Angeles, which this year made BonAppetit’s list of America’s top new restaurants even though it’s (1) a food halland (2) been in business since the 1917 – thanks to an influx of gourmet delis,cheese mongers and more that have completely revitalized it.


“These upscale food halls have become successful for the same reason food trucks

did five years ago: convenience,”

Austra lia

David Jones food halls are set to get amake-over now new boss John Dixon (exM&S) has come on board.

Reuters have muted David Jones’ foodbusiness is “a little tired” and that a shake-upmight include closing some David Jonesstores in downtown Sydney and Melbourne,consolidating them into larger stores, andeven considering stand-alone food stores, a laEataly style. Hmmm….

A decade ago Oscar Farinetti set himself thetask of reviving interest in Italian food, andhe’s succeeded magnifi cently. Themastermind of Italian food emporium Eataly,with 11 stores in his native country, 13 inJapan and one each in New York, Chicago,Japan, Istanbul and Dubai, is rumoured to beeyeing off Sydney or Melbourne for his nextoutlet.

“We have many people coming to me fromAustralia saying ‘please, please’ and ‘I want,I want’. But which is the best location,Sydney or Melbourne?” I offer a fence-sitting reply to the effect that Melbournemay have the stronger Italian culinarytraditions whereas Sydney offers theexcitement of an increasingly Asian market.

But it is not just about location. WheneverEataly has set up a presence overseas it hasalways, he says, been in a joint venture,giving a 48 per cent share to a minoritypartner. The search for a suitable Australianpartner continues.

Until then, people can take a stroll down toParisi’s in Sydney’s Rose Bay.http://www.parisisfoodhall.com.au/

See what is going on around the globe whichwill influence Australian food markets.


Stir Market, Los Angeles

This relatively small (4,000-square-foot)hub, made its November 2014 debut in anindustrial-loft-like space in L.A.’s Fairfaxdistrict—a historically Jewishneighbourhood where kosher delis andbakeries are still common.

Like a classic European food hall, Stirfeatures a number of prepared-food stations.There’s a deli serving sandwiches likesmoked-salmon BLTs, a bakery that offersfresh raisin babka and pain au chocolat, and arotisserie station where Provençal roastedchicken and crispy porchetta are sliced toorder.

Founded by Mimi Mok, Jet Tila (FoodNetwork regular), Christopher Barnett, anddesigner Bryan Libit, this multi-facetedeatery has more than a few things up itssleeve when it opens on November 11.Consider:1) Artisan Bakery with daily baked goodies2) Rotisserie serving everything fromroasted chicken with lemon and garlic toporchetta3) Wine and Snack Bar serving charcuteri e,cheese, and vino4) Seasonal salads and sandwiches like redquinoa with kale and

http://www.stirmarket.com/home


cranberries, or smoked salmon BLT withcaper lemon mayo5) Espresso Bar using Intelligentsia Coffee6) Breakfast items like Moroccan bakedeggs, lemon pancakes, and grilled flatbreadwith fried eggs7) Gourmet goods like SQIRL jams,Almond Milk LA, Health-Aide Kombucha,Z Confections, and more.

Amazing what you can pack into a smallspace!

K rog Street Market, Atla nta

Occupied by 13 indie eateries and retail vendors, including theLuminary, a French brasserie helmed by Top Chef contestant EliKirshtein!

Grand Champion BBQ, slings award-winning brisket, pulled pork andribs; and the Little Tart Bakeshop, serves house-baked croissants, briocheand gougères.

Many more are in the works.


http://www.krogstreetmarket.com/

Gansevoort Market, New York There are some major players among the mazeof counters: sushi rockstar David Bouhadanahas Dojo Express, an offshoot of his hit SushiDojo, the excellent Donostia has a tapas counter,and FeelFood is serving its healthy Latin lunchfood.

Ed's Lobster Bar also has an outpost, Tacombi isserving tacos from a VW bus, and Luzzo's willsoon be serving pizza (for now it's giving awayslices from its pizza cart outside). Plus coffee,crepes, pastries, groceries, a Greek yogurt bar, anda counter devoted to pork. And at the back, anopen, skylit space to sit and eat, strung with enoughvines and woven branches to look like agreenhouse.


http://www.gansmarket.com/

Gansevoort grows…

BFC Partners, developer of EmpireOutlets, the first and only outlet centre inNew York City, announced a partnershipwith the creative team behind GansevoortMarket to bring a new culinary destinationto the North Shore waterfront.

The Marketplace at Empire Outlets will be aninnovative artisanal food market showcasingthe best local and international purveyors in arelaxed and elegant environment. Set to openin late 2017, this will be the first market of itskind on Staten Island, marking yet anotherimportant milestone in the transformation ofSt. George as a destination for residents andvisitors alike.

In a nod to the borough's roots as a hub fortrade and commerce and the marketplacesof those times, the industrial-inspiredMRKTPL will tie together the history ofthe New York Harbor with moderncommunal spaces to eat and gather. Withover 12,000-square feet and another 3,000square feet of outdoor dining MRKTPLwill be curated through a lifestyle process,dedicat ed to fitting in with the localcommunity, giving out-of-towners anauthentic New York feel.

Michael Brais and Louis Puopolo withDouglas Elliman Commercial have beenselected by BFC to serve as the exclusiveleasing agents for the food

The bigger the chef names, the bigger the draw


and beverage component at Empire Outlets."Bringing MRKTPL to Staten Island is agame-changer for the borough," said Brais."We want to create a compelling range ofexperi ence with each concept we bring tothis project a destination in its own right.Empire Outlets is creating the opportunityfor residents and visitors coming to StatenIsland to step right into an authentic NewYork shopping and dining experi ence on thewaterfront with one of the greatest urbanviews in the World. We're proud to representthe venture on this distinctive assignment,and look forward to more excitingannouncements in the months to come."

Ponce City Market, Atla nta

Atlanta's landmark Sears, Roebuck & Company building has beentotally renovated to include retail space, offices, residences, and theCentral Food Hall.

Atlanta's beloved Holeman & Finch will be represented with both aburger place and a bakery. Charleston chef Sean Brock is putting asecond location of his Mexican-influenced restaurant Minero here, andrumour has it Hugh Acheson (Empire State South, The National, et al.)also has a project in the works, but nothing has been confirmed yet.When fully completed, expect 400 parking spaces for bikes as well as anoutdoor bar — made from a train boxcar — that will be built out with adeck.

Vendors include Minero, Juice Box, Bellina, Ton Ton, Farm to Ladle,Jia, Dub's Fish Camp, H&F Burger, H&F Bread Co., Simply SeoulKitchen, unnamed Indian street food concept, Honeysuckle Gelato,Dancing Goats Coffee Bar


http://poncecitymarket.com/

Latinicity, Chicago

Brought to you by world-renowned Chef Richard Sandoval,Latinicity provides a delicious twist on Latin street food.

Located on the third floor of Block 37, this multi-sensory experi encefeatures 10 innovative kitchens, a tapas restaurant, coffee café, full bar,market and lounge. A truly unique dining experience, Latinicity bringsthe flavours of Latin America, Spain and Portugal to the heart ofChicago.

http://www.latinicity.com/


The Market HallWith locations in Dallas, Seattle, San Francisco, SanDiego, the concept from LA restaurateur TonyRiviera "brings an upscale restaurant and freshmarket together under one roof."

Expect fresh produce, meat, poultry, seafood, andcharcuterie, as well as beer and wine and a variety ofprepared foods for takeout.

The idea for The Market Hall was born while strollingthrough the streets of Paris, having lunch in Madrid andenjoying dinner in Rome. Their goal was to bring worldclass food to customers taking great pride in their abilityto source unique, handmade cheeses, charcuterie,condiments, olive oils, vinegars, chocolates and preservesfrom small producers in the United States and beyond.

Each of the locations has its own unique products andeach store's design is evocative of the local area. Theirrestaurant menus are created based on the products theycarry in store.

The idea of shopping from their own shelves, creatingdishes and prepared foods from their state of the artkitchen was a dream come true. "We make what we selland we sell what we make" is our approach to everythingwe do at The Market Hall and everyday our chefs createa great selection of dishes for you to enjoy In-house ortake away.

http://www.themarkethall.com/


Making the food they sell from the products they sell

Bourdain’s market – still in the making

“This is going to be a public market,” “Andlike the great public markets of Europe andAsia—and the New York of the past—itwill be designed to be useful and hopefullyloved by its neighbours, an essential featureof a community. This is the first principle.”

In two years, Bourdain is opening a massive,155,000-square-foot, year-round indoor foodmarket at Manhattan’s Pier 57, an abandonedHudson River marine terminal on the HudsonRiver just west of the city’s glamorousMeatpacking and West Chelsea districts.That’s about the size of three football fields—or three Eatalys.

“The front third of the market will be forgrocery shopping. It’s for our New Yorkersand local community,” Werther says.“We’ll have our farmers market, ourbutcher, our baker, our cheesemonger, andmore. So if you are a New Yorker anddon’t want to fight the crowds, you cancome in, shop, and you’re not going tohave to go all the way to the back of thepier. You can also enter and exit from thesides,” Werther added.So while the front of the market will aim toserve the everyday business of hungry NewYorkers, the back of the market will be acreative food party.

“The food, the flavours, the pairings, the smells, and the total experience will be unlike anything New York has seen. That’s the whole point,”


Consider it the mullet of food markets. Andthat “party in the back” will be filled with aninternational assortment of unique foodvendors from around the world—all in oneplace.

“We want to put the community first,”Bourdain stated. “But because of thismarket’s international features and its sizeand general awesomeness, we hope too thatit will attract visitors like Boqueria inBarcelona, or Tsukiji in Tokyo or centralmarkets of Sao Paolo, Saigon, andelsewhere. Democratic. Accessible. A vitalpart of a great city.”

London Union, London

A floating food market on the Thames anda Borough Market-style food hub areamong the ideas being floated by this newventure, backed by names including JamieOliver, Nigella Lawson and YotamOttolenghi.

Street Feast – the hugely successful companybehind the Dalston Yard, Model Market andDinerama street food events – is no more. Inits place comes London Union, a partnershipbetween Street Feast’s founder JonathanDowney and Henry Dimbleby, thepowerhouse behind healthy fast food chainLeon.

London Union’s ambitious plan is to create apermanent, large food market in centralLondon as early as next year – offering bothhot food and produce – as well as running 15local markets across London across the nextfive years.

The company has al ready raised over amillion pounds in investment towards this,from more than 50 different street foodbusinesses and high-profile food industryfigures. These include Jamie Oliver,Nigella Lawson and Yotam Ottolenghialong with chefs Bill Granger, José Pizarroand Stevie Parle; food critics Giles Coren,Tom Parker-Bowles and MarinaO’Loughlin; Polpo founders RussellNorman and Richard Beatty; Wahacafounder Thomasina Miers and Soho HouseCEO and founder Nick Jones.

As well as providing funding, these nameswill also offer help in planning andorganising the events, and many of themalso set to feature at them.

Downey and Dimbleby have their sights ona former Smithfield market building

A location is not yet confirmed, but the pair of confident of opening somewhere around spring 2016.


for London Union’s permanent market,which Dimbleby says will be the “spiritualmothership of what we’re doing”. They arealso in early talks with TfL about thepossibility of a floating market on a jetty onthe Thames near Royal Festival Hall.Neither location is confirmed, but the pair ofconfident of opening somewhere aroundspring 2016.

London Union – filling in the gaps

“London is in danger of being hollowedout,” he says. “It is full of empty spacesthat have been bought by investorsawaiting planning to build flats. We want totake those spaces and use them to createsomething both profitable and positive forLondoners; our markets will offerentertainment, employment and a space forentrepreneurs to get started. They alsobring communities together by giving thema local hub, as we’ve seen in Lewisham.”

Downey neatly sums up London Union’sambitious aim: “London is the greatest city inthe world, but it doesn’t yet have the world’sgreat est food markets. With London Union weare going to change that.”

In 2014, Street Feast ran markets inDalston Yard E8, at Model Market inLewisham, at Riverside Feast by BatterseaPower Station and at Hawker House inBethnal Green.

Between them, these markets were visitedby over 200,000 people.

Dimbleby and Downey plan to develop andgrow the Street Feast model, and to createnew, more permanent street food markets.We estimate that more than 750,000 peoplewill visit our markets in the next twelvemonths, breathing new life into darkspaces, creating hundreds of new jobs andsupporting over 60 street foodentrepreneurs and their businesses.

In the evening, it will transform into a twinkling night market. This market will be the spiritual mothership of the London Union operation.


Within the next five years we plan to openup to 20 new local markets in London. Eachone will be different. It will be designed torefl ect the community it serves and thearchitecture of the sites that it occupies.

Alongside these local markets will be theflagship, - a place that is loved and used byLondoners as well as becoming a must-seedestination for visitors to the city.

This will be a day and night market wherevisitors will be able to grab breakfast at oneof the food stalls, or soak up the atmospherein a more leisurely way at one of themarket’s cafés or restaurants.

Marktha l, RotterdamRotterdam’s new €175m Markthal is a sensoryexplosion. The building, by Dutch architectsMVRDV, opened in October and is the shape ofan extruded horseshoe – into which flats areplugged, which then make up the Markthal’sroof.

Beneath this there are 100 shops and food stands onterraces. You can eat spicy sausage rolls fromSuriname, or frozen yoghurt made at Amy’s. Forgrandma’s Christmas present, what could beat anentire wheel of Gouda cheese, or a leg of jamonIberi co from one of the butchers? The whole placeis open late and is designed to be lively – there arebars too.


http://markthalrotterdam.nl/

EuropeTorvehallerne, CopenhagenInside two glass sheds are more than 60 stalls selling everything fromorganic jams to ornate Danish open-face sandwiches.www.torvehallernekbh.dk.

Markethalle Neun, BerlinFour years ago, a beautiful 1891 building in bohemian Kreuzberg wasrescued from the fate of becoming a commerci al supermarket. Now,Berliners shop here for buttery potatoes, Sironi’s rustic Italian breads,and bratwurst laced with apricots by New Zealander Simon Ellery—a.k.a. The Sausage Man Never Sleeps. Recently, Markthalle launchedSunday’s Breakfast Market, featuring Portuguese custard tarts, andbuns filled with pulled pork, smouldered for hours in a Southern Pridesmoker. On Street Food Thursday, the market turns into party centralwith 20-plus stalls (some run by aspiring chefs) and, often, live music.Among the snacks: kimchi meatball subs from Mr. Susan and cheesyspaetzle with crisp onions at Heisser Hobel, sold from an old EastGerman truck bought on eBay.http://www.markthalleneun.de/

Mercato Centrale, FlorenceThe new Mercato Central e is a chic food court on top of the staunchlyold-school San Lorenzo market. The light-filled 1870s structuregathers singular butchers, bakers and salumi curators.www.mercatocentrale.it


Places where eating is as much of a focus as shopping

foodshowsandexposAustralia & New Zealand

Japan


Foodshowsandexpos Austra lia & New Z eala nd 2016


Foodshowsandexpos Japan 2015


bestsellingcookbooksBest selling cookbooks AustraliaBest selling cookbooks New ZealandBest selling cookbooks Singapore


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Bestsellers Australia –January


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Bestsellers New Zealand - January


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Bestsellers Singapore - January


lookingforward

That’s all for now!

Hopefully you are now feeling informed, inspired, excited and full of great new ideas to challenge and grow your business.

The Key now is to ta ke a ction before someone else does!

February 2016 foodwatching will be out on Monday 15th February

15th

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