Archive for June, 2013

The buzz at The Nordic Food Lab

Wednesday, June 5th, 2013
Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.
Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”
And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.
And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.
Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.

bee

Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”

And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.

bee plate

And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.

Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Forage & feast!

Monday, June 3rd, 2013
Blogger http://lanaloustyle.com captured the second edition of Linteloo at Weylandts in Joburg beautifully. We reported on the Cape Town event here. http://blog.lqf.co.za/2013/05/linteloo-at-weylandts/#more-999

Blogger lanaloustyle.com has captured Dutch design and food evening: Linteloo at Weylandts beautifully. We reported on the event here.  Thank you Lana for your beautiful words and photographs!

Weylandts-evening-1 (1)An excerpt: “We experienced a sensory and visual delight that’s certainly difficult to explain. Starting with a wooden tree adorned with bird houses and nests filled with intriguing colourful ‘balls’. You had no idea what you were biting into, which made the experience all the more fun. Potted salmon in squid ink crumbs, Beetroot and spiced lime in beetroot crumbs and Saffron risotto rolled in parmesan snow… the flavours were exceptional and so creative.” Read the rest of Lana’s piece here.

Weylandts-Dutch-Evening-6

Weylandts-Dutch-Evening-7 (1)Weylandts-Dutch-Evening-9 (1)