Wecook

interview: presentation:

NOMA NORDI FOOD & WINE RESTAURANT

GORDON

RAMSAY

MOLECULAR GASTRONOMY

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editor's note Welcome to the first ever issue of WeCOOK Food Magazine, a free magazine celebrating just how great food is. Our first edition is packed full of gorgeous recipes from the best food bloggers on the web, interviews with acomplished, famous writers and reviews of the newest cookbooks hitting the shelves.

Plus our city-focus feature including restaurant reviews, competitions, sanctuary cafĂŠ and regular columns on feeding your companions a diet, being green-fingered, cupcakes and drinks.What makes us extra special is that we're free to view and we always will be.

3 Eating and gaming. Given the Western world's admittedly serious issues with obesity and over-eating, publishing an issue of The Escapist about food may seem a little hare-brained, if not outright reckless.

After all, we're supposed to all be in this together, aren't we? Why on earth would we put more ammunition in the gun? Good thing, then, that we've decided to take a slightly different course.

While there is plenty of reading material out there already on the subject of which flavor of Doritos goes best with BioShock, we're willing to BET the health-conscious gamer could use a little guidance on how to get started on the path to good eating.

So if you like what you're reading then please share and consider donating whatever you can to help keep us going! I hopeyou enjoy issue 1 follow us on Facebook and Twitter to keep up-to-date with the latest in-between publications, where we’ll be running regular competitions and hosting opinion polls.We'd also love to hear any feedback you have, so please keep in touch.

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ROAST CHICKEN WITH COUSCOUS

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MACKEREL PASTA SALAD

6 NOMA NORDI FOOD & WINE RESTAURANT The restaurant is located in an old warehouse on the waterfront in the Christianshavn

10 50'S RETROSTYLE Smeg is an Italian home appliance manufacturer based in Guastalla

14 FOOD RECIPES 27 INTERVIEW: GORDON RAMSAY The crazy chef

34 ESSENCE OF OIL From our round up of olive oil desserts to our own one pot olive oil.

36 MOLECULAR GASTRONOMY 42 THE CHRISTMAS TABLE Captivating Ideas For Christmas Table Settings In Your Dining Room

46 THE CHRISTMAS TREE Christmas balls with different colors and other items of your choice

50 CHRISTMAS DRINKS

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NOMA NORDI FOOD & WINE RESTAURANT

The restaurant is located in an old warehouse on the waterfront in the Christianshavn neighbourhood of central Copenhagen.

7 The building is situated by the Greenlandic Trading Square, which for 200 years was a centre for trade to and from the Faroe Islands, Finnmark, Iceland, and in particular, Greenland.

Dry fish, salted herring, whale oil and skins are among the goods that were stored in and around the warehouse before being sold off to European markets. In 2003 the warehouse was turned into North Atlantic House, a centre for the art and culture of the North Atlantic region.

The restaurant’s interior is designed by Space Copenhagen.

The cuisine of Noma is Nordic/Scandinavian; the restaurant’s founders René Redzepi and Claus Meyer have attempted to redefine this Nordic cuisine. The cuisine of Noma can be considered more an interpretation of Nordic food than classical Nordic food itself. Famous dishes include ‘The Hen and the Egg’.

AWARDS & RANKINGS Noma has won t he Restaurant magazine award for Best Restaurant three years in a row, dating back from 2010. ● In 2010, the restaurant, as a relative

newcomer, startlingly stole the crown th for four consecutive years. This came soon after previous fi rst and second place chefs Ferran Adria and Heston Blumenthal announced that they would be temporarily closing their restaurants.

At the time, Noma was viewed as the head of a new movement to spread New Nordic cuisine. ● In 2011, with El Bulli having withdrawn

from the competition, Noma was easily named the Best Restaurant for the sec-

ond straight year. It was selected by a worldwide panel of journalists, chefs, restaurateurs, and food lovers. The restaurant continued its dominance without having earned a third Michelin Star. ● In 2012, René Redzepi won the award for

Noma yet again, being praised by Restaurant as being “the standard bearer for the New Nordic movement” and winning respect for his attention to detail and innovative approach. ● In 2013, Noma was voted the second

best restaurant in the world, having lost the first place position to El Celler de Can Roca in Girona, Catalonia, Spain.

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● In 2014, Noma regained the title.

René Redzepi

TEMPORARY LOCATIONS From 28 July to 6 August 2012, Noma decamped to London for a 10-day pop-up restaurant hosted by Claridge's in Mayfair, while the restaurant in Copenhagen was closed from 22 July to 13 August for refurbishment. Redzepi, along with head chef Matt Orlando and staff from the restaurant served up a £195-per-head nine-course menu that included live ants foraged in Denmark and flown to London.

STAFF Owner and founder René Redzepi has formerly worked at restaurants such as The French Laundry, elBulli, Kong Hans Kælder and Le Jardin des Sens. The Chef de cuisine is Matt Orlando, who met Redzepi whilst working at The Fat Duck and sommelier is Norwegian Mads Kleppe.

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50'S RETROSTYLE Smeg is an Italian home appliance manufacturer based in Guastalla, near Reggio Emilia in the north of the country.

Smeg has 17 subsidiaries worldwide

STAND MIXER CREAM Diecast aluminum powder coated body Zincalloy powder coated base with stainless steel bowl lock

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BLENDER CREAM Aesthetic Die cast aluminum coated body Backlit chrome knob

2 SLICE TOASTER Powder coated steel body Stainless steel ball lever knob Backlit chrome knob

DISHWASHER Retro Built-in Dishwasher in Cream Energy 14 place settings 10 programmes, incl. quick wash 5 temperatures Water: 15 litres Energy: 1.08 kWh

CORTINA OVEN 60CM “Cortina” Electric Thermoventilated Oven, Cream Energy Rating A

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REFRIGERATOR-FREEZ Double door Refrigerator-Freezer, Pastel blue Right hand hinges Storage volume fresh food Glass shelves 1 balcony shelf with transparent cover 2 adjustable balcony shelves

THE BIG MEAL

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THE PERFECT ROAST POTATOES CRUNCHY, FLUFFY, SPOT-ON SPUDS INGREDIENTS FLAVOUR COMBO 1

FLAVOUR COMBO 2

1.5 kg Maris Piper potatoes, peeled

50 g butter, cut into little cubes

sea salt

1 bunch fresh sage, roughly torn

freshly ground black pepper

1 clementine

olive oil

2 tablespoons goose fat

1 bulb garlic, broken into cloves

1 bunch fresh thyme, leaves picked

red wine vinegar

2 fresh bay leaves

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2 good lugs olive oil

Everyone loves roasties – a few tricks & flavour combos will give you a real crowd pleaser PREPARATION One thing's for sure, if you can master the perfect roast potatoes, you're well on your way to the perfect Christmas dinner. This year, with a few extra tricks, I've managed to get them spot on.

I've discovered that the humble potato masher is the secret to the perfect roastie, and you lot out there will be able to make these at home no problem. I've done a lot of potatoes, as it's always better to have too many so you've got some leftover. I don't expect you to have different flavoured spuds for Christmas, I'm just giving you options so you can choose whatever's perfect for you.

Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an evensize - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes.

Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.

ROAST CHICKEN WITH COUSCOUS WITH LOADS OF VEGGIES, HERBS & SPICES INGREDIENTS FLAVOUR COMBO 1

FLAVOUR COMBO 2

1.6 kg higher-welfare chicken

1 heaped teaspoon ground cumin

1 lemon, halved

200 g jarred roasted red peppers,

2 red onions, peeled & cut into quarters

drained & roughly chopped

2 carrots, peeled and cut into chunks

1 teaspoon smoked paprika

sprigs fresh mint, leaves picked & chopped

1 tablespoon ground coriander

olive oil

250 g couscous

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extra virgin olive oil

I love this simple Moroccan-style couscous dish – the sweet roast vegetables really make it sing

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PREPARATION Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs – this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.

Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the

onions and carrots to the tray. Roast for a further hour, or until golden and cooked through – the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.

Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm.

Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.

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MACKEREL PASTA SALAD COLOURFUL, DELICIOUS AND GOOD FOR YOU! INGREDIENTS FLAVOUR COMBO 1

FLAVOUR COMBO 2

4 handfuls green beans, topped but not tailed

freshly ground black pepper

400 g farfalle or other dried pasta

1 jar good-quality mackerel, drained and

2 handfuls black olives, stones in

broke into big pieces

juice of 1 lemon

400 g ripe cherry tomatoes, halved

extra virgin olive oil

1 smalL bunch fresh flat-leaf parsley, leaves

sea salt

picked

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Packed with goodness, this simple pasta salad is a bit of a hero it fills you up and tastes great PREPARATION Bring a large saucepan of salted water to the boil and drop in your green beans. Cook for 4 minutes or until just soft and cooked through. Lift them out with a slotted spoon and drain.

Put the olives on a chopping board and squash them with the bottom of a mug so the stones pop out. Throw the stones away and lightly chop the olives.

Add the pasta to the water and cook according to packet instructions. Serve it al dente, like they do in Italy – this means the pasta is just cooked, but still has a little bite. Drain in a colander and rinse under cold water until cool.

Squeeze the lemon juice into a big mixing bowl and add three times the amount of olive oil.

Season with salt and pepper. Drop the cooked beans, pasta, olives, mackerel and halved tomatoes into the dressing and toss until everything's mixed together.

ROAST CARROT & FENNEL SOUP COLOURFUL, DELICIOUS AND GOOD FOR YOU! INGREDIENTS RESERVED TO SERVE

FOR THE FLATBREADS

1 kg carrots, peeled, trimmed and sliced

1 tsp fennel seeds

2 bulbs of fennel, trimmed and sliced

250 g strong bread flour

2 cloves of garlic, unpeeled

1/2 tsp fast-action dried yeast

1.6 litres vegetable stock

1 tsp sugar

100 ml single cream, to serve

1 tbsp olive oil, plus extra for shaping

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A sweet and aromatic soup with super-easy flatbreads for dunking PREPARATION Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.

Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender,

until completely smooth.

Now make the flatbreads. Toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of salt.

Dissolve the yeast and sugar in 100ml of handhot (not boiling) water, then add it to the flour mixture with the oil and 60–75ml of hot water and mix until you have a soft, but not sticky, dough.

Knead for 5 minutes.

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CHRISTMAS ROAST DUCK WITH SPICY NOODLES & CRUNCHY VEG INGREDIENTS FOR THE DUCK

FOR THE GRAVY

1 duck (roughly 1.6kg)

1 bulb of garlic, halved across the middle

sea salt

2 carrots, trimmed and sliced

reshly ground black pepper

2 red onions, peeled and sliced

2 heaped teaspoons of five-spice

3 tablespoons plain flour

1 clementine

100 ml Marsala

6 fresh bay leaves

1 litre organic chicken stock

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Crispy duck is amazing in stir-fries and works really well with this zingy Asian-style dressing PREPARATION When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day). Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.

Remove the duck to the tray of roast veg while you finish your gravy. Add the flour to the brokendown veg, then mash everything together with a

potato masher, scraping up all the sticky goodness from the bottom. Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two.

Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste. Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.

ROASTED HAM GORGEOUS SERVED EITHER HOT OR COLD INGREDIENTS FOR THE HAM

GARNI

3-4 kg middle cut higher-welfare gammon with

1 bay leaf, for the bouquet garni

the knuckle left on

1 sprig fresh thyme

2 carrots, roughly chopped

2 oranges

2 sticks celery, roughly chopped

2 tablespoons sea salt

2 bay leaves

3 tablespoons freshly ground black pepper

16 black peppercorns

1 jar thin-rind marmalade

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Cooking a ham the traditional way is so satisfying and perfect for a special Sunday lunch PREPARATION Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.

Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste. Shred or carve up the duck,.

Remove the duck to the tray of roast veg while you finish your gravy. Add the flour to the brokendown veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.

Serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings Cook at 180째C/350째F/gas 4 for around 1 hour 20 minutes.

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SOUVLAKI WICKED KEBABS WITH TZATZIKI & GRILLED PEPPERS INGREDIENTS FOR THE KEBABS

FOR THE TZATZIKI

800 g higher-welfare leg of pork, shin if you

½ large cucumber

can get it, cut into 2cm chunks

200 ml fat-free natural yoghurt

1 tablespoon dried mint

1 small clove garlic, peeled

1 tablespoon dried oregano

1 heaped teaspoon dried mint

juice of 1 lemon

1½ teaspoons red wine vinegar

100 ml good-quality olive oil 2 cloves garlic, peeled and finely grated

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Real Greek kebabs are fresh and full of flavour, and this souvlaki recipe comes up with the goods PREPARATION If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.

bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.

Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a

Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze

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GORDON JAMES

RAMSAY

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Gordon in a Nutshell Ramsay was born on 8 November 1966 in Johnstone, Renfrewshire, Scotland.

From the age of five, he was raised in Stratford-upon-Avon, Warwickshire, England. Ramsay is the second of four children. He has an older sister, Diane; a younger brother, Ronnie; and a younger sister, Yvonne. Ramsay's father, Gordon James Senior (died 1997), was — at various times — a swimming pool manager, a welder, and a shopkeeper;

THE CRAZY CHEF Gordon James Ramsay, Jr. born 8 November 1966 is a Scottish born British chef and restaurateur.

By this time, Ramsay's interest in cooking had already begun, and rather than be known as the football player with the gammy knee, at age 19, Ramsay paid more serious attention to his culinary education.

After weighing his options, Ramsay enrolled at North Oxfordshire Technica Management. He describes his decision to enter catering college as "an accident, a complete accident".

In the early 1980s, he worked as a commis chef at the Wroxton House Hotel then ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner's wife Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harvey's.

From there, Ramsay moved to Paris to work. In Master Chef Season 3, Episode 18, Gordon Ramsay states that Guy Savoy was his mentor.

He continued his training in France for three years, before giving in to the physical and mental stress of the kitchens and taking a year to work as a personal chef on the private yacht Idlewild, based in Bermuda.

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THE DEVIL HIMSELF? Gordon Ramsay is known as the bete noir of the cooking world, a foul mouthed perfectionist who doesn’t suffer fools gladly

32 third book, ‘Chef for all Seasons’, was shortly followed by ‘Beyond Boiling Point’ a sequel to C4’s original documentary. Gordon won his third Michelin star in the Great Britain & Ireland Red Guide. However, the opening of Amaryllis in Glasgow wasn't such a success and having won a Michelin star, the restaurant eventually closed.

During this time, the Gordon Ramsay Scholar Award was launched with the aim of encouraging young chefs. That same year Gordon also opened ‘Verre’ in Dubai.

In what became ‘water cooler’ television, ‘Ramsey’s Hell’s Kitchen’ saw the volatile chef give a variety of micro-celebrities a memorable tongue-lashing, notably former.

Conservative MP Edwina Curry and Coronation Street actress Amanda Barrie, who was actually moved to hit him after provocation.

Ramsey branded the celebrity chefs a ‘bunch of whingers’ and complained to the press that most of the stars ‘hadn’t done a day’s work in their lives’ Ramsay's success has been achieved through Gordon Ramsay Holdings Limited, with his fatherin-law Chris Hutcheson, which takes care of all his restaurants, media and consultancy work.

However, the chef, who is majority shareholder in the firm, fired his partner in 2010, sparking a public row that threatened to tear the family apart.

Unhappy with his dismissal over alleged misuse of company funds, Chris and Greta Hutcheson severed their ties with Ramsay and wife Tana, prompting the chef to write an open letter asking his mother in-law to rescind the decision for the sake of the family.

"Raw Carrot ?!

Fine if you're a f*cking rabbit"

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GET TO KNOW HIM! Ramsay's reputation is built upon his goal of culinary perfection. Since the airing of Boiling Point which followed Ramsay's quest of earning three Michelin stars, the chef has also become infamous for his fiery temper and use of expletives.

Ramsay once famously ejected food critic A. A. Gill along with his dining companion, Joan Collins, from his restaurant, leading Gill to state that "Ramsay is a wonderful chef, just a really second-rate human being.

Ramsay admitted in his autobiography that he did not mind if Gill insulted his food, but a personal insult he was not going to stand for. Ramsay has also had confrontations with his kitchen staff, including one incident that resulted in the pastry chef calling the police.

TELEVISION ● In 2004, Ramsay appeared in two British

television series. Ramsay's Kitchen Nightmares aired on Channel 4 ● Ιn 2007. Hell's Kitchen was a

reality show, which aired on ITV1, ● In May 2005, the FOX

network introduced Ramsay to American audiences in a US version of Hell's Kitchen ● In 2010, Ram-

HEAD CHEF ● In 1997, Aubergine won its second

Michelin star.

say served as a producer and judge on the US version of MasterChef.

● In 2007, Ramsay opened his fi rst restau-

rant in Ireland, Gordon Ramsay at Powerscourtw ● In May 2008 he opened his fi rst restau-

rant, Boxwood, on the US west coast in The London West Hollywood Hotel ● On 9 August 2011, Ramsay opened his

fi rst Canadian restaurant, Laurier Gordon Ramsay in Montreal.

● In 2012, Fox an-

nounced the coming of Ramsay's fourth series for the Fox network, Hotel Hell the series is similar to Kitchen Nightmares, except that it focuses on struggling

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ESSENCE OF OIL From our round up of olive oil desserts to our own one pot olive oil. With that in mind we’re taking it back to basics today how to create delicious infused olive oils that are perfect for gifts. You’ll be surprised at just how easy it is. Take a look!

THAI CHILI OIL INGREDIENTS: 3/4 cup extra virgin olive oil 2 tablespoons dried chilis

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INSTRUCTIONS: Combine chilis and olive oil in a small saucepan over low heat.Let oil and herbs simmer over low heat for approximately 20 minutes Strain out chilis, and pour into a clean, dry glass container. Store in the refrigerator for up to two weeks.

HERBED OLIVE OIL INGREDIENTS: 3/4 cup extra virgin olive oil 1 bunch mixed herbs (rosemary, sage, thyme) INSTRUCTIONS: Wash and fully dry the fresh herbs. Combine herbs and olive oil in a small saucepan over low heat.Let oil and herbs simmer over low heat for approximately 20 minutes. Strain out the herbs, and pour into a clean, dry glass container.

LEMON OLIVE OIL INGREDIENTS: 3/4 cup extra virgin olive oil peel of 1 lemon INSTRUCTIONS: Make sure as much of the pith as possible is removed from your lemon peel. See our limoncello recipe for instructions on how to do that. Combine oil and lemon peel in a small saucepan over low heat.

Let oil and lemon simmer over low heat for approximately 20 minutes. Strain out lemon peels, and pour oil into a clean dry glass container.

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GARLIC & PEPPER OLIVE OIL INGREDIENTS: 3/4 cup extra virgin olive oil 2 garlic cloves, peeled 1 teaspoon black peppercorns INSTRUCTIONS: Combine garlic cloves, black peppercorns, and oil in a small saucepan over low heat.Let oil, garlic, and peppercorns simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.Strain out the garlic and peppercorns, and pour into a clean, dry glass bottle.Store in the refrigerator for up to two weeks.

Molecular gastronomy experiments have resulted in new innovative dishes

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MOLECULAR GASTRONOMY WHAT IS MOLECULAR GASTRONOMY? Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis.

Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result?

New and innovative dining experiences.

The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking.

Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.

Many modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine".

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THE POSSIBILITIES ARE ENDLESS Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. Ferran Adria from El Bulli restaurant used alginates to create his system of spherification which gelled spheres that literally burst in your mouth.

Heston Blumenthal from The Fat Duck restaurant discovered the ability of fat to hold flavor and created a dish that had three flavors -basil, olive and onion - with each taste being perceived in sequence. The potential of molecular gastronomy is enormous.

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It is revolutionizing traditional cooking and transforming dining into a surprising emotional and sensory experience.

IS IT SAFE? When people hear the words molecular gastronomy or molecular cuisine for the first time they often mistakenly view it as unhealthy, synthetic, chemical, dehumanizing and unnatural. This is not surprising given that molecular gastronomy often relies on fuming flasks of liquid nitrogen, led-blinking water baths, syringes, tabletop distilleries, PH meters and shelves of food chemicals with names like carrageenan, maltodextrin and xanthan.

My wife's first reaction when I surprised her with a liquid pea spherical raviolo was to say "Can I eat this? Is this safe? Why don't YOU try it first?".

The truth is that the "chemicals" used in molecular gastronomy are all of biological origin. Even though they have been purified and some of them processed, the raw material origin is usually marine, plant, animal or microbial.

There is still some debate out there about the healthiness of molecular gastronomy Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar,

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ΤΗΕ PERFECT

Χ-MAS

where to go • what to eat • what to drink

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ΤΗΕ CHRISTMAS TABLE Captivating Ideas For Christmas Table Settings In Your Dining Room Wonderful ideas for christmas table settings by red yellow fruits arranging on the middle feat glass and white plates placed on the brown wooden table.

Astonishing ideas for christmas table settings by white flowers on the glass vase combined with yellow plates and glass on the long white table.

Gorgeous ideas for christmas table settings by flowers and small green plants on the pot placed on the middle of table completed with silver balls and eating utensils.

Mesmerizing ideas for christmas table settings by white candles and red flowers on the middle of brown wooden table combined with red cups and glass. Exciting ideas for christmas table settings by white candles on the glass placed on the mirror base combined with eating utensils on the brown wooden table.

Amazing ideas for christmas table settings by red and golden balls on the gray layer tray between white candles and glass on the white table cloth completed with eating utensils on the brown wooden table. Captivating ideas for christmas table settings by red apples with pineapples on the top and beside combined with glass also plates and candles on the brown wooden table.

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GET INSPIRED! Ideas for christmas table settings, christmas table setting decoration ideas, ideas for christmas table settings for australia.

46 Sorted in Interior Ideas, with Remarkable ideas for christmas table settings by red bals with candles on the glass placed on the mirror base.

Mesmerizing ideas for christmas table settings by red candles with glass stand feat plates and eating utensils on the white table cloth. Surprising ideas for christmas table settings by white plates placed on the white green napkins feat red candles also foods on the middle.

Interesting Ideas For Christmas Table Settings By Paper Christmas Trees With Red Candles And Balls Combined With Golden White Plates With Yellow Rose And Red Ribbon Placed On The White Table Cloth Charming Ideas For Christmas Table Settings By White Candles On The Glass Placed On The Red Leaves Surrounded By White Plates And Eating Utensils On The Round White Wooden TableExciting Ideas For Christmas Table Settings

By White Candles On The Glass Placed On The Mirror Base Combined With Eating Utensils On The Brown Wooden Table Interesting Ideas For Christmas Table Settings By Red White Candies On The Middle Feat Plates And Red White Glass On eSurprising Ideas For Christmas Table Settings By White Plates Placed On he Middle Labeled with decorations for christmas table settings, ideas for christmas dinner table settings, images for christmas table settings. ideas for christmas party table settings, christmas craft ideas for table settings, Remarkable Ideas For Christmas Table Settings

By Red Bals With Candles On The Glass Placed On The Mirror Base deas For Christmas Table Settings By Car From Red Yellow Cylinder Can With Red White Candies As Wheels Placed On The Black Table

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THE CHRISTMAS TREE Christmas balls with different colors and other items of your choice The countdown to the Christmas holiday in 2014 has started, it is coming soon and this is why we have to prepare our homes for receiving this important occasion.

Preparing your home comes through decorating it and this includes indoor and outdoor decoration not just one of them because they complement each other. You have to start thinking about that day, how you are going to decorate your home and how it will look.

In order to start planning for decorating your home, you need to look for some Christmas decorating ideas to inspire you and to choose the best of them for your own home.

Decorating your home is not a problem, so you have to ease the stress of decorating it for the new year through using everyday items that you already have at your home and through asking your family to help you in decorating the home. The masterpiece of the Christmas day is the Christmas tree that can be decorated through using ornaments, fairy lights, Christmas balls with different colors and other items of your choice. There are different forms that can be used as substitutes for the traditional Christmas tree and they are made of wood or formed through using books.

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CHRISTMAS ORNAMENTS All what you need for getting a dazzling house that is beautifully decorated

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It is important to care about decorating the Christmas tree, but what about the rest and the other places at your home? You have the window sill, mantel, dining table and the stairs.

For decorating these places, you can use candle holders, wreaths, pinecones that can be used as centerpieces or for decorating the Christmas tree, fairy lights and Christmas balls of course.

You can fold napkins in a creative way that looks like Christmas tree to decorate the dinning table and if you want to make Christmas ornaments on your own, you can use different materials such as paper, wood or even dough.

The outdoor decoration is not less important than the indoor one as it invites the guests to enter your home. For the outdoor decoration for Christmas holiday, you can use tree stands that are necessary for holding Christmas trees, fairy lights and wreaths.

Deciding the best decoration for your home depends on you as you know what your home needs and what are the ideas that can be easily performed.

All what you need for getting a dazzling house that is beautifully decorated is to ease your stress to give your mind the chance to imagine and create the best decoration.

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POMEGRANATE SHOTS FULL OF SEASONAL INGREDIENTS

INGREDIENTS pomegranates 1 bottle gin 1/2 ozfresh lemon juice 1/4 ozfresh pomegranate juice 1 oz simple syrup

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This short gin cocktail recipe might be small and so simple, but it packs a proper flavour punch

PREPARATION This cocktail is great served at the end of a meal. The first time I had it was in a bar called MG Garage in Sydney, where they brought out frozen glasses, frozen gin and a tray full of pomegranates at the end of our meal. Since then I've used it as a good trick after a meal to clean the palate and relaunch the conversation. Buy a good-quality bottle of gin – you normally get what you pay for. Pop it in the freezer for an hour, along with a shot glass for each of your guests.

Peel some pomegranates and remove the

beautiful deep purple-red capsules from inside.

At the end of the meal, simply fill your shot glass with pomegranate seeds, pour in your iced gin and shoot the cocktail back.

Shake all ingredients well with ice and strain into a chilled martini glass. Add a dash of rose water if available. Garnish with flamed orange peel, and serve. Our fan Murray W. on Facebook recommends trying the recipe with Grand Mariner [or Cointreau] instead of simple syrup.

CHRISTMAS NEGRONI MADE WITH AN INFUSED GIN INGREDIENTS 70 ml infused gin, (recipe below) 50 ml Martini bitters 50 ml Martini bianco 2 slices of orange 4 cloves zest of 2 oranges 2 bay leaves

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500 ml Bombay sapphire gin

Infusing your gin with wintery spices gives this classic Italian cocktail a festive feel and you a warming glow

PREPARATION Make your infused gin as far ahead as you can.

Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8–10 minutes, until it forms a light syrup. Take off the heat and leave to cool.

Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.

To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses.

Using a vegetable peeler carefully remove 8 pieces of zest from the orange and set aside.

Squeeze the juice of the orange into a large jug and add the cloves Serve immediately with a piece of orange zest curled into a twist in each glass.

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INCREDIBLE MULLED CIDER GORGEOUS HOT OR COLD INGREDIENTS 2 litres good-quality traditional cider 3-4 star anise ¼ nutmeg, finely grated into the pan 1 vanilla pod, halved juice of 1 orange juice of 2 clementines 1 pomegranate, juice and seeds of 4–5 tablespoons caster sugar

It’s not hard to make this from scratch, just pick up a few bottles of decent scrumpy

PREPARATION Pour the cider into a large pan on a low heat and let it warm through for a few minutes. Add all the spices and juices and turn the heat up.

Once boiling, turn down to a simmer and leave to tick away for 5–8 minutes. As everything infuses you'll get delicious layers of flavour. Taste it and add sugar as you like. You don't want it sweet; you just want the sugar to join the spices in a harmonious taste.

When you're happy with the flavours, ladle into glasses or mugs and serve warm.

Pour all of the cider into a large pan on a low heat and warm it through for a few minutes. Add all of the spices and fruit juices and turn the heat up. Once boiling, turn down to a simmer and leave to tick away for 5 to 8 minutes. As everything infuses

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WINTER SIDECAR A CLASSIC WITH SOME SEASONAL SPICE

INGREDIENTS juice from 1 ½ Meyer lemon 2 tablespoons white sugar 4 maraschino cherries with stems cup fresh Meyer lemon juice (about 1½ large Meyer lemons) ½ cup cognac cup Grand Marnier

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ice

The sidecar cocktail has been around for over a century but the cinnamon rim

PREPARATION Pour the juice of 1 lemon into a small dish. Pour the sugar into another. Dip the edge of each glass into first the lemon, then the sugar. Set the glasses aside while you make the drinks.

Mix together the cognac, lemon juice and Grand Marnier together in a 2-cup measuring cup.

Fill a cocktail shaker ¾ full with ice, add the the cocktail mix and shake for 30 seconds.

Add some ice to the sugar-rimmed glasses and pour the cocktails. Garnish with cherries.

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CHRISTMAS PUNCH FULL OF SEASONAL INGREDIENTS INGREDIENTS 75 ml clementine juice 150 ml Benedictine liqueur 225 ml Dewar’s white label scotch whiskey 300 ml cranberry juice 1 vanilla pod, seeds of 1 clementine, thinly sliced 3 sour cherries

An old-school punch bowl is a really nice idea at a party and this festively flavoured

PREPARATION Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch.

Serve in a large jug or bowl half-filled with. Mix well and allow to dilute for 5 minutes before serving. Spear three cranberries alternately with two mint leaves on each wooden skewer.

Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.

In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine.

Garnish each glass with a swizzle stick.

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editor's note Welcome to the first ever issue of WeCOOK Food Magazine, a free magazine celebrating just how great food is. Our first edition is packed full of gorgeous recipes from the best food bloggers on the web, interviews with acomplished, famous writers and reviews of the newest cookbooks hitting the shelves.

Plus our city-focus feature including restaurant reviews, competitions, sanctuary cafĂŠ and regular columns on feeding your companions a diet, being green-fingered, cupcakes and drinks.What makes us extra special is that we're free to view and we always will be.

Eating and gaming. Given the Western world's admittedly serious issues with obesity and over-eating, publishing an issue of The Escapist about food may seem a little hare-brained, if not outright reckless.

After all, we're supposed to all be in this together, aren't we? Why on earth would we put more ammunition in the gun? Good thing, then, that we've decided to take a slightly different course.

While there is plenty of reading material out there already on the subject of which flavor of Doritos goes best with BioShock, we're willing to BET the health-conscious gamer could use a little guidance on how to get started on the path to good eating.

So if you like what you're reading then please share and consider donating whatever you can to help keep us going! I hopeyou enjoy issue 1 follow us on Facebook and Twitter to keep up-to-date with the latest in-between publications, where we’ll be running regular competitions and hosting opinion polls.We'd also love to hear any feedback you have, so please keep in touch.

Yours,

Aria Arv

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SEXY SWEDISH BUNS

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INDIVIDUAL HAZELNUT

64 PANELLA PASTY & BAKERY Opened in 1929, this fiery hot spot produces delicious cakes, breads, pizzas daily

69 WILLIAMS SANOMA PRODUCTS Smeg is an Italian home appliance manufacturer based in Guastalla

70 DECORATING TIP The classic plain pastry tip is a professional’s essential

71 PASTRY RECIPES 85 INTERVIEW: JOHNNY LUZZINI Τhe pastry chef

92 CUPCAKES Cupcakes have taken on a life of their own over the last five years or so. Enjoy!

98 KRONOTROP COFFEE BAR & ROASTERY Ιstanbul Food and Beverage, the last khronotropic Coffee Bar & Roastery

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PANELLA Opened in 1929, this fiery hot spot produces delicious cakes, breads, pizzas daily and offers traditional style

THOSE WHO WORK FOR PANELLA Panella enhances the work and passion of many professionals, to give you every hour of the day and bread freshly baked pizzas, and freshly trimmed and finished. In fact Galaxy Panella work 4 bakers, who prepare bread, pizza and baked goods, as well that part of the aperitif; with them also work five pastry chefs, cooks 3, and an assistant cook. In our laboratory we then gastronomic 3 "artists" that deal with creating our artistic bread, and all the products that enrich the proposed Panella - Art Bread.

In the dining room and at the bar alternate 14 people and 7 committed, which together with our bartender and our sommelier take care of all our customers.

THE GARDEN For some years Panella has given new life to the space outside the local Largo Leopardi, right in front of the Auditorium of Maecenas.

Only 10 years ago this space was a drive way, while today it is a space available all year round for every moment of your day, be it breakfast, lunch or a drink with friends.

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PANELLA IS MULTICULTURALISM

COCKTAIL

Placed between two basilicas, the Basilica of St. John Lateran and the Basilica of Santa Maria Maggiore, Panella is in a crossroads of cultures for centuries. Today is the proximity to Piazza Vittorio Emanuele, the heart of Rome multiethnic, pushing Panella to continue in its pursuit of flavors from around the world, to suit every taste and need.

According to the spirit that distinguishes Panella, also in the list of cocktail recipes you'll find classic, with cocktail famous all over the world, and the original mix, some of which are made exclusively by our barman. What do you prefer? A classic martini cocktail, or want to leave you.

Panella is not just bread, pastries and culinary delights: in the morning from Panella begins with cappuccinos, croissants, apple dumplings, juices, centrifuges, braids ... in short: a little of everything '! And of course there is our Cappuccino of the Carbonari, with its ancient secret recipe, that the coldest days is a panacea of absolute effectiveness.

OUR COFFEE Our blend of coffee, served with our special "creamy", is original and exclusive, designed especially by Panella along with the roasting Circi, and tuning after several months to make the most of our Victoria, the beautiful coffee machine in vertical machining.

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WILLIAMS SONOMA inspiring cooks everywhere

FONDANT SCULPTURING TOOL SET Create an endless array of decorations out of fondant or gumpaste with Ateco’s professional-quality sculpturing tools for embellishing cakes, cupcakes and other treats with irresistible charm.

FONDANT CRIMPER TOOL SET With Ateco’s professional-quality crimping tools, it’s quick and easy to embellish rolled fondant or gumpaste with decorative borders and intricate patterns.

BAKING CUPS, SET Everything's coming up tulips when your bake your favorite cupcakes or muffins in these charming little cups.

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DECORATING TIPS The classic plain pastry tip is a professional’s essential, useful for everything from creating large-scale outlines, balls, beading and lattices to piping choux pastry for ladyfingers.

PLAIN PASTRY Professional-quality tips for decorating cakes, cookies, pastries and more.

Precision-crafted of stainless steel for exceptional durability.

The larger the tip number, the larger the opening size. Use with buttercream, royal icing, whipped cream, mashed potatoes, choux paste and more.

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OPEN STAR PASTRY Professional-quality tips for decorating cakes, cookies, pastries and more.

Precision-crafted of stainless steel for exceptional durability.

The larger the tip number, the larger the opening size. Use with buttercream, royal icing, whipped cream, mashed potatoes and more.

CLOSED STAR PASTRY Professional-quality tips for decorating cakes, cookies, pastries and more.

Precision-crafted of stainless steel for exceptional durability. The larger the tip number, the larger the opening size.

Use with buttercream, royal icing, whipped

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SUGAR RUSH

CHOCOLATE TRUFFLES DINNER-PARTY TREATS

INGREDIENTS 300 g dairy-free dark chocolate

1 handful of desiccated coconut

3 tablespoons coconut oil

1 handful of mixed nuts, such as pecans, hazel-

240 ml light coconut milk

nuts and macadamias

1 teaspoon vanilla bean paste, or

2 tablespoons cocoa powder

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Truffles are perfect for dinner parties – make them beforehand, then pop them in the fridge until you’re ready to serve PREPARATION Chop the chocolate into small pieces, then place into a bowl with the coconut oil. Heat the coconut milk in a small pan over a low heat, then pour into the bowl and stir gently to combine – it's important not to mix too quickly.

Stir in the vanilla bean paste or vanilla extract.

Cover the bowl with cling film, then place in the fridge to set for at least 4 hours.

When the truffle mixture has almost set, toast the desiccated coconut over a medium heat for 1 to 2 minutes, or until lightly golden. Tip onto a

plate, then return the pan to a medium heat and add the nuts. Toast for around 2 minutes, or until golden, then leave to cool for a few minutes.

Finely chop, then place onto a second plate.

Spread out the cocoa powder onto a third plate.

Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. Roll the balls in either the toasted coconut or chopped nuts, or for a simple finish, roll them in the cocoa powder. Return the decorated truffles to the fridge and serve.

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SEXY SWEDISH BUNS BEAUTIFUL BLUEBERRY BRIOCHE-LIKE DOUGHY TREATS INGREDIENTS FOR THE DOUGH

FOR THE FILLING

7 g packet yeast

400 g blueberries

375 ml milk, warm

75 g caster sugar

2 large free-range eggs

1 orange

1 pinch sea salt 200 g caster sugar

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50 g butter, melted

Sweet bread, sour berries, a little kick of cardamom – these blueberry buns are off the chart PREPARATION Chop the chocolate into small pieces, then place into a bowl with the coconut oil. Heat the coconut milk in a small pan over a low heat, then pour into the bowl and stir gently to combine – it's important not to mix too quickly.

Stir in the vanilla bean paste or vanilla extract.

Cover the bowl with cling film, then place in the fridge to set for at least 4 hours.

When the truffle mixture has almost set, toast the desiccated coconut over a medium heat for 1 to 2 minutes, or until lightly golden. Tip onto a

plate, then return the pan to a medium heat and add the nuts. Toast for around 2 minutes, or until golden, then leave to cool for a few minutes.

Finely chop, then place onto a second plate.

Spread out the cocoa powder onto a third plate.

Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. Roll the balls in either the toasted coconut or chopped nuts, or for a simple finish, roll them in the cocoa powder. Return the decorated truffles to the fridge and serve.

PUDDING & ICE CREAM SUNDAE THE INDULGING TREAT

INGREDIENTS 200 g Christmas pudding, leftover

r500 ml good-quaity vanilla ice cream

6 tablespoons cranberry sauce

1 large handful flaked almonds, toasted

red or mulled wine

100 g good-quality dark chocolate (70%

2 teaspoons sugar, to taste, optional

cocoa solids)

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If you didn't scoff the lot on the big day, this recipe uses up leftover Christmas pud brilliantly PREPARATION Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through.

If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.

Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.

Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

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VEGAN VICTORIA SPONGE VEGAN, GLUTEN-FREE, DAIRY-FREE & SIMPLY DELICIOUS INGREDIENTS FOR THE SPONGE

FOR THE FILLING

300 g dairy-free margarine300 g gluten-free

200 g icing sugar, plus extra for dusting

plain flour, plus extra for dusting

100 g dairy-free margarine

300 g golden caster sugar

100 g fresh raspberries

2 vanilla pods

4 tablespoons raspberry jam

200 g soya yogurt 2 teaspoons gluten-free baking powder

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If you want a Victoria sponge recipe that tastes incredible, then this is the one for you!

PREPARATION Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined.

Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it's a little

thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar into a large bowl, then add the margarine and beat until smooth. If it's a little thick, add a splash of milk to loosen.

INDIVIDUAL HAZELNUT SWEET LITTLE FRENCH PUDDING CUPS

INGREDIENTS

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100 g skinned hazelnuts, plus extra hazelnuts,

2 large free-range eggs

finely ground, to serve (optional)

3 large free-range egg yolks

80 g unsalted butter

180 ml full-cream milk

115 g self-raising flour

1 vanilla pod, split lengthways

115 g ground almonds

50 g good-quality dark chocolate (70% co-

60 g golden caster sugar

coa solids), bashed up

You can't go wrong with a gooey-centred chocolate sponge, and these are a real hit at dinner parties PREPARATION Melt the butter gently in a saucepan. Brush 8 cappuccino cups, or 150ml cups or ramekins with a little of the butter, then dust them with some of the ground hazelnuts. Tap out any extra nuts and set aside with the remaining nuts and pan of butter.

Sieve the flour into a bowl with a pinch of salt, then carefully mix with the almonds, sugar, eggs and egg yolks, zest and milk.

Using a knife, scrape out the seeds from the vanilla pod. Add to the mixture, along with the set

aside hazelnuts. Fold in the butter and the orange juice. Divide among the cups, then poke the pieces of chocolate into the middle of each.

Place the cups on a tray and bake for 15 minutes, until risen but not quite cooked through in the middle. This will make them moist and delicious!

Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraÎche.

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ROCKY ROAD KILL VEGAN, GLUTEN-FREE, DAIRY-FREE & UTTERLY DELICIOUS INGREDIENTS 250 g unsalted butter

25 g coconut flakes

400 g dark chocolate

1 large handful of marshmallows

100 g golden syrup

2 large meringues

250 g digestive biscuits

1 handful of chocolate biscuits

100 g mixed dried cherries

icing sugar, for dusting

100 g shelled walnuts

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If you want a Victoria sponge recipe that tastes incredible, then this is the one for you!

PREPARATION Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a medium pan with boiling water and simmer over a low heat. Place a heatproof bowl over the pan of simmering water and melt the butter, chocolate and golden syrup together, stirring well.

Once the mixture is smooth, wrap the digestive biscuits in a clean tea towel and bash with a rolling pin into rough pieces, then add to the mixture. Add the dried fruit, walnuts, coconut flakes and marshmallows, then break in the meringue, reserving some for later.

Mix everything together until well combined then pour the mixture into the lined tin. Scatter over some coconut flakes, push in a few chocolate biscuits to make tombstones and dot pieces of meringue around the biscuits.

Pop in the fridge for at least 2 hours, or until set. Once firm, remove from the fridge, carefully remove from the tin and finish with a dusting of icing sugar. Cut into squares and give out to trick or treaters.

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Johnny in a Nutshell His father was a plumbing and heating technician, his mother a veterinarian assistant and wildlife rehabilitator. During his childhood Iuzzini's palate was nourished by the fresh vegetables that were grown in his mother's garden, developing a special love for rhubarb and Concord grapes. Often cooking for the family, Johnny exprimented with box cake recipes where he often added ingredients on-hand to make genuinely unique desserts.

THE PASTRY CHEF Johny Iuzzini was born August 31, 1974 and raised in the Catskills region of New York.

During his externship at the Culinary Institute of America, Iuzzini worked with pastry chef Lincoln Carson at Luxe, now Corporate Pastry Chef for Michael Mina's Mina Group restaurant management company. Carson, who had formerly worked for Francois Payard at Le Bernadin in Midtown Manhattan, coaxed Johnny to visit Payard, now working at the original Daniel on Manhattan's Upper East Side. After spending a day with Payard, Iuzzini was offered a job as pastry chef at Daniel, which he accepted, working weekends until graduation.

During the next three and a half years, he mastered all dessert stations and became Payard's close assistant. When Payard opened his renowned Payard Pâtisserie and Bistro in 1997, Iuzzini was selected as sous chef, while continuing to work at Daniel.

In 1998, burned out from the hectic pace, Johnny took a break from the kitchen to travel the world. He visited Hong Kong, Australia and Italy. In France he studied pastry technique while staging at several of the country's finest patisseries including Ladurée in Paris, École du Grand Chocolat et Patisserie in Tain l’Hermitage, and Patisserie Chereau in Nice, as well as the Hotel Paris in Monte

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Carlo. After eight months around the world, he returned to New York to work for chef/owner Daniel Boulud, opening Café Boulud and the new Daniel as Executive Sous Chef.

In 2001 Boulud promoted the 26 year old Iuzzini to Executive Pastry Chef.

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In May 2002, chef/owner Jean-Georges Vongerichten selected Iuzzini for the position of Executive Pastry Chef at Restaurant Jean Georges, including the restaurant's café, Nougatine. It is during this period of his career that Johnny achieved his most distinguished recognition and awards, including “Best Pastry Chef”

by New York Magazine in 2002, “Outstanding Pastry Chef of the Year” nomination by the James Beard Foundation in 2003, and “Ten Best Pastry Chefs in America” by Pastry Art and Design Magazine in 2003 and 2004.

When Jean-Georges opened Perry Street in 2005, Iuzzini added Executive Pastry Chef role for that location to his responsibilities. The following year, 2006, Johnny was awarded Outstanding Pastry Chef of the Year by the James Beard Foundation. 2007 landed him among the honorees of the title of “10 Most Influential Chefs in America” from forbes.com, as one of the “Tastemaking Chefs”.

In 2011 Iuzzini left the kitchen and started his pastry and culinary arts consulting company, Sugar Fueled, Inc. He is a member of Macy's Culinary Council,performing demonstrations of pastry techniques to live audiences around the United States. Over a twelve month period, Johnny will create eight signature éclair recipes exclusively for Le Méridien inspired by his travels throughout to the hotel's destinations.

The Culinary Institute of America and served as Executive Pastry Chef at New York Times

JOHNNY IUZZINI Executive Pastry chef of Jean Georges and Nougatine

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TELEVISION

CHARITY

In September 2010 Iuzzini was enlisted for two seasons as head judge on the American reality competition show Top Chef: Just Desserts on the Bravo cable television network This show, a spinoff of the highly successful Top Chef, focused exclusively on desserts. The pastry chef contestants battled weekly for the top prize in the familiar Top Chef format featuring both “Quickfire Challenge” and “Elimination Challenge” tests.

Luzzini donates a significant amount of personal time supporting many charities, including Cookies for Kids' Cancer, a non-profit organization dedicated to raising funds for pediatric cancer research, Share Our Strength, the TJ Martell Foundation, Autism Speaks, Just Food, and the Jubilee Family Development Center. Johnny is also an ambassador for The Family Reach Foundation, a charity that helps families with a child or parent afflicted with cancer. Johnny also donates time to Waves for Water, a charity that promotes projects to provide clean water to those in need around the world.

Each season featured nine episodes plus a finale. In 2011 the show received the GLAAD Media Award nomination for Outstanding Reality Program. On October 23, 2014 he appeared as a competitor in the "Superstar Sabotage" tournament of Cutthroat Kitchen.

CULINARY EDUCATION Luzzini attended The Culinary Institute of America in Hyde Park, New York, graduating in 1994 with a Baking and Pastry Arts degree.

PERSONAL LIFE Luzzini lives in New York City and spends relaxation time in his cabin in the Catskills mountains.

Johnny drives a Land Rover Defender and a Honda CBR600RR sportbike on the race track.

Johnny is an avid New York Giants fan and can often be found tailgaiting at home games.

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CUPCAKES Cupcakes have taken on a life of their own over the last five years or so. Enjoy!

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The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons.

ekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.

The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.

While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ram-

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized

While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing. cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens. Τhese recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

While English fairy cakes vary in size more than American cupcakes.

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MARGARITA INGREDIENTS FOR THE CUPCAKES: 1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter 2 eggs, at room temperature Zest and juice of 1½ limes 2 tablespoons tequila ¼ teaspoon vanilla extract

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TO BRUSH THE CUPCAKES: 1 to 2 tablespoons tequila FOR THE TEQUILA-LIME: 1 cup unsalted butter2¾ cups 1 t2 tablespoons tequila Pinch of coarse salt

PREPARATION Preheat the oven to 325 degrees F. In a medium bowl, whisk together the flour, baking powder and salt; set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila.

Mix until combined. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches.

Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

BANANA INGREDIENTS FOR THE BANANACUPCAKES: 2¾ cups all-purpose flour 1¼ teaspoons baking 1 teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter ¼ cup vegetable 1¾ cups granulated sugar 2 teaspoons vanilla FOR THE VANILLA CREAM:

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3 cups half-and-half 6 large egg yolks ½ cup granulated sugar 3 tablespoons cornstarch ¼ teaspoon salt 1 teaspoon vanilla extract

PREPARATION Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.Whisk togeter the flour, baking powder, baking soda, and salt together into a large bowl and set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy,

about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas.

Beat until just combined. Turn the mixer to low.

TO SERVE: You can either top these with the pastry cream and refrigerate until ready to serve; or keep the cupcakes at room temperature and top with the pastry cream right before serving.

RED VELVET INGREDIENTS FOR THE CUPCAKES: 4 tablespoons unsalted butter, ¾ cup granulated sugar 2½ tablespoons cocoa powder 3 tablespoons red food coloring ½ teaspoon vanilla extract ½ cup buttermilk 1 cup + 2 tablespoons flour ½ teaspoon salt ½ teaspoon baking soda

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FOR THE CREAM CHEESE: 4 ounces butter 4 ounces cream cheese 2½ cups powdered sugar 1 tablespoon vanilla extract

PREPARATION Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium

speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Again, reduce the mixer speed to low and add the salt.

TIRAMISU INGREDIENTS FOR THE CUPCAKES: 1¼ cups cake flour ¾ teaspoon baking powder ½ teaspoon coarse salt ¼ cup milk 4 tablespoons unsalted butter 3 whole eggs plus 3 egg yolks 1 cup granulated sugar FOR THE COFFEE SYRUP:

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1/3 cup plus strong coffee 1 ounce marsala wine ¼ cup granulated sugar FOR THE MASCARPONE: 1 cup heavy cream 8 ounces mascarpone cheese ½ cup sugar

PREPARATION Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes.

Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod. With an electric

mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

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KRONOTROP COFFEE BAR & ROASERY

Istanbul Food and Beverage Group's ambition, the last chronotropic Coffee Bar & Roastery.

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Kronotropic, using all means which may be the way to be able to have the best roast coffee.

The coffee world "Tesla" called and Northern California manually produced "Loring Smartroast" began roasting coffee roasting machine.

Known to be particularly vulnerable and have achieved the extraordinary clean flavors Loring also the world "The Green" roasting machine.

Loring dream of many Kavurmac覺, only a part of the steps to be taken.

Really good coffee in the science and art of the approach road to the chronotropic team that sits on a delicate balance, continues to continuous research and education.

And is going to education abroad as well as various places of the world's experts is coming to Istanbul to work with chronotropic team.

This will conduct extensive training and research center, the third wave coffee experience in a comprehensive and ambitious to push the limits of sharing coffee with depth perception Examine coffee freaks.

Take the best coffee directly from the manufacturer of the core can be found in the most advanced roasting the coffee enthusiasts using the technique of plaster their arms to create an exciting experience chronotropic, then pleasant venue opened in Cihangir, a roasting plant

ABOUT COFFEE Coffee world marked the 3rd wave called period chronotropic "less & ravaged their place" coffee Ethiopia kernel (Yirgacheff to, Limu, Sidamo), El Salvador (Finca Bosque Ly), Kenya (Gikiri me, Thirik), Brazil (Daterr A), Guatemala (La pendiente, Bella Vista), Mexico (Nayarit Terruno to Rezervace), Indonesia (Sulawesi Tana Toraja),

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These farms are among the factors that makes it special is not only the perfect core to produce passion at the same time both land and natural resources active steps of great importance they take to protect

But the chronotropic success story best core of at least one so other parts with more attention next to the election, that noble core of the business of the people of a roasting will be at the forefront of the best features by master and complex flavors That enrich the taste way too dark to escape in small quantities roasting on, is infused with the right equipment and the right technique.

All this will be carried out at any stage of an error that can transform an ordinary coffee product at a time. Already coffee separates the majority of other gourmet products, this is the feature of being an unfinished product ...

Who signed the last part of this success story is undoubtedly holding alarm Barister scene. Specialty coffee culture in the Barista with no longer ordinary figure in the back bench, able-quality relationships with customers, guiding them about coffee, their tastes, gusto, and has taken on a character living with outlook on life.

This has changed the service and presentation dynamics, warmer, bringing folksy and egalitarian environment ... with hand craftsmanship, coffee prepared with diligence and with passion, do not pass this coffee decorate the latte art, and who willingly work with the same attention as the equipment without mentioning our baristas ..

Now at this stage of the chain coffee houses take the same, or in expensive cafes in the hotel lobby, or herself as 'good' Let us quote the coffee in the restaurant that defines the presentation. None of our predicament is not sound? Better yet would not have to say a few years ago would have been more accurate. Specialty Coffee We see examples of this movement is roughly defined as the quality and in order to move out with delicious coffee and passion to tell better after we have a realistic example

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"Imagine you go to an expensive restaurant ... do you want a bottle of wine OR...."

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KATIE ALICE The English Garden collection inspired by vintage floral designs. Once upon a time...

HIGHLAND FLING WITH VINTAGESTAG Setting out to create an entire table setting for the first time, a vintage stag design has been added to the floral and Tartan Highland Fling range over a collection of tableware, glass and home dĂŠcor items.

COTTAGE FLOWER Cottage flower was the first Katie Alice design for Creative Tops and for that reason holds an enduring fondness for many.

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Happily, Katie Alice, which focused on all the things she loved.

Since then, and for the last four years, self-taught designer Katie Alice has been eagerly working away from her coffee cup covered desk to create over for the Katie Alice brand.

HIGHLAND FLING The cozy Highland Fling design takes it’s inspiration from a chilly January trip to Edinburgh where the necessity for a tartan blanket soon evoked a fancy for a tartan tableware range!

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ENGLISH GARDEN A fresh, spring-like range with crisp white porcelain and a sprawling floral and wildlife design that reflect a real love of the English Country garden. he lovely shade of periwinkle blue inspired by a particular delphinium along with the trademark ditsy polka dot now sits across a wide range of bright and happy kitchen and teastory products.

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presentation:

interview:

PANELLA

JOHNNY

PASTRY & BAKERY STORE

CUPCAKES!

LUZZINI