Tastemakers - Number 4

Tastemakers Number 4 – 2020

A what?!

A teamixologist!

Coffee & choice stress

boost

your immunity with tea

2 l Tastemakers

content 4 Shopping: Black

6 Make the most of tea 8 Teatipsy 11 Improving your resistance with tea 12 Shopping: Coffee 14 This is how you select your favourite coffee 16 It’s all about coffee 18 Bubbles & Wine 20 Shopping: The most beautiful children’s gifts 22 Hooray!

Miffy turned 65!

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Inspiring stories This is already the fourth edition of our magazine and again there is much to share. An edition that features all the inspiring stories around our Bredemeijer®, Leopold Vienna and Zilverstad brands.

Did you know that… ...tea is hugely suitable for making cocktails. With or without alcohol and with all kinds of tasty additives. Of course you could leave the mixing up to the real connoisseur but wouldn’t it be fun to experiment with flavours at home? Looking for some inspiration? Read the interview with tea barista Chester Liao starting on page 9. ...coffee is a fantastic product to be used in endless variations.

The flavour depends on a multitude of factors. The bean variety and whether or not you mix them, the grind level, the flow rate...

Discover your favourite flavour by creating your own variations.

To help you get started we’ve provided some information about coffee on pages 14 and 15. ...Miffy turned 65? Obviously, we can’t allow the birthday of Dick Bruna’s world famous bunny to pass just like that. In order to put dear Miffy in the limelight we present a number of special editions in our collection.

Enjoy reading!

Esther de Wit Marketing Bredemeijer Group

P.S. You can view the collections of the Bredemeijer®, Leopold Vienna and Zilverstad brands in our catalogue. You are welcome to order it on info@bredemeijergroup.com.

4 l Tastemakers

SHOPPING

Duet® Bella Ronde 1.2 L | Stainless steel 101006

Life is like a cup of tea . . . it’s all in how you make it.

black Duet® Design Saturn 1.2 L | Stainless steel 111003 Tea box Bamboo 6 compartments 184006 9 compartments 184007 12 compartments 184008

Teakettle 2.5 L | Stainless steel 171002

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Tea box with 6 canisters

Tea box with 4 canisters

Bamboo

and tea measuring spoon

184009

Bamboo 184005

Wuhan 1.0 L | Cast iron 153005

Silhouet Umea 0.5 L | Stoneware 142008 (Available this autumn)

Coaster for teapot Bamboo 194002

Photo frame Sweet Memory 10 x 15 cm 7984031

DuetÂŽ Design Boston

13 x 18 cm 7985031

1.2 L | Stainless steel

15 x 20 cm 7986031

111004

6 l Tastemakers

MAKE THE MOST OF TEA

The naked truth about tea Tea; a woolly socks image? In his new book Tea is Sexy Ken Calander proves that it can be different. The tea sommelier followed an intensive, 4-month training with Mei Lan Hsiao of the Antwerp Tea Sommelier Centre and is currently on a mission to breathe new life into the image of tea. ‘I’ve worked in a tea shop for years and noticed that tea is often associated with old people, illnesses and open sandals. If

Tea is sexy Available for € 29,95 ISBN 9789463880053 teabyteacoachken.be

you type #tea on Instagram, thousands of photos appear of teapots and cups, but what you don’t see are fun and hip people. I want to show that tea can also be young, trendy and sexy,’ the man from Flanders

shares. One of the ways of showing that is through naked tea drinkers and delicious tea cocktails, but also through thorough explanations of the different types of tea, flavours and recipes.

Tea bubbles

Preparing matcha in 6 steps Matcha is a Japanese green tea that is ground into a powder in a traditional manner. Using the chasen, the Japanese word for matcha whisk, you beat bubbles in the tea creating a foam layer. Here’s how to do it yourself: Needed: 80 ml boiled water | 1 gr matcha (unsweetened) | earthenware bowl | chasen (matcha whisk) | matcha bamboo spoon | sieve Preparation: 1. Bring the water to the boil. 2. Heat the bowl with boiled water. Then empty it and pat it dry. 3. Leave the water to cool until approx. 90 °C by opening the pot/water kettle and waiting for about 10 minutes. 4. Sieve one gram of matcha (2 bamboo spoons or ½ teaspoon) into a matcha bowl.

5. Add 80 ml of water. 6. Beat the tea with a matcha whisk using “W”-shaped whisking motions until it develops into foam.

It should take about 30 seconds. Now your cup of matcha tea is ready to drink!

The Irish couple Anne Irwin and Oscar Woolley, who started selling tea at farmers’ markets and music festivals in Belfast 15 years ago, have by now acquired an international tea brand with price-winning loose teas and herbal blends. From the start, Suki Tea’s priority has been the ethically responsible sourcing of quality teas. The same applies to their new Suki Tea sparkling ice tea which is currently available in two thirst quenching flavours: white tea, apple and elderflower and black tea with peach.

Price per four € 9,- / per 24 € 45,suki-tea.com

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RECIPE

Greeny from Detox Water

chervil. 2. Peel the kiwis and cut them as well as the cucumber into thin slices using a grater. 3. Arrange the ice cubes, the chervil and the kiwi and cucumber slices in a large carafe. 4. Very gently add the water for a lovely and transparent effect. 5. Place in fridge and leave to draw for 20 minutes up to 5 hours.

Detox Water

Photography: Émilie Guelpa

A herbal thirst quencher with kiwi, cucumber and chervil.

Ingredients: • 2 kiwis • 1 mini cucumber • 1 bunch of chervil • a couple of ice cubes • 1.5 L water

Water, fresh fruit, vegetables, grains, herbs and spices; that’s all you need to make tasty cold water drinks and hot infusions.

Naturopath Angèle FerreuxMaeght collected 70 recipes for tasty and healthy thirst quenchers in the new book Detox Water.

Ptthee

An organic herbal tea that restores nature and offers the farmer a new earning model is what young entrepreneurs Matthijs Westerwoudt and Daan van Diepen, who won the ASN Bank World Price last year, had in mind. ‘Intensive agriculture has put biodiversity in the Netherlands under pressure’, Matthijs claims. ‘We consider it our mission to, in collaboration with farmers, develop new earning models resulting in farmers not working against nature, but with nature.

At this moment in time almost all herbal tea drank here comes from abroad while a large part of these herbs are also grown in the Netherlands.’ The herbal teas from Ptthee can be ordered loose or in a packet.

They will then be posted to you.

Available for € 17,95

Preparation: 1.

Thoroughly wash the mini cucumber and

ISBN 9789461432254

Price Trial Package € 19,99

goodcook.nl

ptthee.nl

DIY sun cream with green tea This is how to make your own SPF 15 sun cream using green tea, a natural protector against UV radiation.

Needed: • 1 cup of coconut oil with green tea • ¼ cup of beeswax • ⅓ cup of red raspberry seed oil • ⅛ cup of shea butter • 2 teaspoons non nano zinc oxide • 1 tsp vitamin E oil • 20 drops of carrot seed oil

Preparation: 1. Combine the coconut oil, beeswax and shea butter in an au-bain-marie pan.

2. Heat at a low heat until everything has melted. Remove from the heat and leave the mixture to cool for 1-2 minutes.

3. Add the remaining ingre­ dients and stir. As the zinc oxide will make the mixture a lot thicker you should add this ingredient last. 4. Pour into a pot and leave to cool completely. Replace the lid and store in a dry and cool place.

Source: helloglow.co

8 l Tastemakers

Text koffieTcacao magazine Photography Ceresus B.V.

How does one become a tea mixologist?

Tea tipsy

‘I’m from Taiwan, a nation totally dedicated to oolong tea. Both young and old drink oolong tea all day long. I’m quite attached to the flavour as well. So, when I moved to Los Angeles, California, about 10 years ago, I decided to sell natural hot and cold teas at a small farmers’ market near the Universal Studios amusement park. The other market salesmen were so impressed that they offered me their organic produce – fruit, vegetables and syrups – to be added to my teas. Once I started experimen­ ting there was no stopping me.

It is in the nature of tea to mix well with fruit flavours but I also found out that the malt taste in oolong matches that of whiskey or brandy. Eventually I received an invitation from Universal Studios to create a number of signature tea cocktails for them and train their bartenders.’

Why should we embrace tea

By now, functions such as wine sommelier, bartender, barista and tea sommelier have become quite established in the hospitality sector. A tea barista or tea mixologist, however, is definitely the next level. Chester Liao, trainer at Teatalk Academy Taiwan, has been mixing his knowledge of tea with that of cocktails for years. He explains how we can lavishly entertain with tea cocktails at home or at work.

cocktails?

‘Tea cocktails, with or without alcohol, make for a healthier alternative during diners or parties. For starters, tea is an antioxidant. Furthermore, it requires far less additives because tea already offers a diverse taste palette by nature. For instance, if you want to prepare a non-alcoholic cocktail, tea would make it very easy to copy the characteristic flavours of an Old Fashioned or Bloody Mary.’

Bredemeijer Group l 9

Is that the reason why tea, as

What is the most important to

you see it, deserves the same

remember when preparing tea

podium as wine and coffee?

cocktails?

‘Certainly. Apart from water tea is the most consumed beverage in the world. It contains more than 600 aromas.

That incredible diversity in flavours is determined by all steps taken from the moment of harvesting. By increasing your knowledge of the different tea varieties and processing methods, and by a lot of experimenting with the brewing method, quantity, hardness and temperature of the water, you can prepare teas in such a way that they will really surprise you. In this respect, we recently created a blend at the TeaTalk Academy of different medium-roasted oolongs resulting in the release of Dutch Gouda cheese aromas.’

‘Shake it well. The more you shake, the more molecules are released. They become creamy and explode in your mouth causing the release of all other tea aromas. Before you start, make sure the tea is ready at hand. Ice cubes are a second essential ingredient.

Opting for the right type is important here.

An Old Fashioned cocktail with whiskey and wood fire-roasted oolong requires big ice cubes.

This so-called “aged ice” must have been frozen for at least a week preventing it from melting too quickly. When you prepare a mojito with lemon, mint, white sugar and a light, flowery oolong tea, however, you use crushed ice as it

Once I started experimen­ting there was no stopping me

immediately melts in your mouth reducing the acidity in this way.’

Can you use any tea variety?

‘We believe that each tea, with or without alcohol, is very suitable for cocktails. The most used are black, green and oolong teas. Oolong is popular as it absorbs the alcohol well making its mixing easier.

We are, however, convinced that you can create a tasty cocktail with any tea variety.

Here, it doesn’t matter whether you use a single origin, loose tea or a teabag from the supermarket. As a tea mixologist it is your task to ensure that, after mixing, all the flavours are balanced and that the cocktail looks fantastic. This is why I always pay attention during my workshops to ingredients

10 l Tastemakers

and techniques that ensure a certain layered quality.’

What exactly do you mean by “layered quality”?

‘Guests love cocktails that are layered in taste, colour and even temperature. Sweet sources such as honey, brown sugar, milk or vegetable drinks help to substantially increase

How hot can the freshly made tea be?

‘That totally depends on the tea variety used and the ulti­ mate flavour profile of the cocktail you strive for. The ideal temperature is some­ where between 40 and 60 °C and for preparing tea cocktails medium-soft water would be best. If the tea is

are released. A strong, fruity oolong may hold its own in a cocktail, but you will lose the lovely flowery aromas when using lighter tea varieties.

Thus, the lighter the tea, the lower the brewing temperature.’

Which tea varieties suit which alcoholic beverages well?

‘Light tea varieties with delicate flowery aromas, such as green, Jasmin or white tea, are usually a good match for white spirits, such as vodka, tequila and white rum. The more oxidised tea varieties, such as oolong and black tea, are a good match for whiskey and brandy. The smoky character and wood tones complement each other.’

Finally, how do you get off to a flying start with tea cocktails at home or in the hospitality

the contrast in a tea cocktail. When I want to taste the tea at the bottom of the glass, I have to weigh it down by adding sugar or salt. Tea at the top? In that case I start with a heavier substance, such as milk. If, in addition to this, you know how to play with temperature, as in going from hot to cold in one sip, a real explosion of flavour unfolds in the mouth.’

too hot, the ice will melt in the shaker causing the cocktail to become watery very quickly.

Moreover, the higher the temperature, the more caffeine and thus bitter substances

sector?

‘It’s really quite simple. First, bring out your favourite tea and brew it according to the usual recipe. Wait about 15-20 minutes until the tea has cooled off to about 40 °C. Pour the tea and the ice into a shaker, and maybe add some brown sugar or sugar syrup if you have a sweet tooth. Then add about 25 milli­ litres per distilled beverage of your choice and give it a taste.

If you are satisfied with the taste, shake the mixture well, 10-15 times, and fine strain in a glass. Restaurants can brew the teas on the day so that the tea in­fusions are ready behind the bar for use in the evening.’

Follow Chester Liao @teabartender

Bredemeijer Group l 11

Improving your resistance with tea

can drink the tea to prevent stomach and bowel cramps and other aches and pains.

Echinacea purpurea tea This herb, also named purple coneflower, can be recognised by the little purple flower you may have noticed on the packaging of vitamin pills. All good substances in this herb ensure an increased resistance, a strengthened immune system and have an anti-inflammatory effect. In other words, a healthy flower perfectly suitable to add to tea!

Elderberry tea Worldwide, tea is a popular beverage. This, in itself, is good news since drinking tea is considered healthy. Various tea varieties will support your health in a positive manner. Would you like to learn more? We will discuss several varieties here as well as their physical advantages.

Green tea Green tea strengthens your resistance. In addition, it has an antibacterial and detoxing effect, can reduce nausea, pain and stress and can help the metabolism.

Another quality attributed to green tea is that it could support the process of losing weight and that it encourages a good night’s rest. You can achieve the optimum effect by drinking three to four cups of green tea each day.

Ginger tea Ginger is a multi-faceted spice that can be added to tea. You may or may not enjoy its specific taste but the fact remains that ginger is very healthy.

It strengthens your immune system and in this protects you against infections, colds and the flu. It also improves the

blood circulation in your body.

One of the advantages here is that muscles, for example, recover more quickly after some intensive effort. And, ginger speeds up your digestion and helps burn fat.

Chamomile tea Chamomile tea is known for its calming qualities and can help you relax. For this reason the tea is often used as a means of support if you suffer from insomnia. In addition, you

Elderberry is full of healthy vitamins and contains a high dose of vitamin C. This vitamin alone has a positive effect on your resistance but this little berry also contains plenty of other healthy substances that increase your resistance and strongly resist viruses.

Lemon tea Not a herb this time but a fruit with a good effect on your resistance as it contains lots of vitamin C which is good for your immune system. Very tasty if you add a little spoonful of honey.

12 l Tastemakers

SHOPPING

Espresso maker Trevi 6 cups | Stainless steel Satin finish LV113018

coffee Coffee set Vicenza 800 ml | Stainless steel Borosilicate glass Shiny black LV113013 Copper LV113014

Coffee & tea maker double walled Napoli 700 ml | Stainless steel/Satin finish LV113017

Coffee mill Bologna Stainless steel | Glass LV143001

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Coffee set Palermo 900 ml | Stoneware LV114000 (Available this autumn)

Espresso maker Ancona 6 cups | Stainless steel Polished LV113015 Satin finish LV113016 (Available this autumn) Coffee & tea maker Shiny 600 ml | Stainless steel | Borosilicate glass LV117013

What goes best with a cup of coffee?

Another cup . . .

Coffee & tea maker Puglia 1.0 L | Polypropylene | Borosilicate glass LV117018

Coffee & tea maker Carona 1.0 L | Stainless steel | Borosilicate glass Polished LV117015 | Black LV117016

14 l Tastemakers

This is how you select your favourite coffee

When you’re in the coffee section of the supermarket or a specialist shop, there is so much to choose from.

Ground coffee or whole beans? Robusta or Arabica? Blend or single origin?

And we haven’t even mentioned the number of coffee brands

Each type has its own unique flavour that, to a large extent, determines how your ultimate cup of coffee will taste. Which coffee you opt for depends on your own preferences. There are, however, some factors to be aware of when selecting a coffee that suits you best.

Quality There are huge price differen­ ces where coffee is concerned.

The more expensive coffees are often of better quality but that is by no means a guarantee. The concept of whatever

you choose being a matter of taste, applies here as well. The one can be completely satisfied with a cheap filter coffee and the other prefers to buy the most expensive special coffee.

ter more 100% Arabica coffee than 100% Robusta. The types are often mixed which means there are plenty of delicious coffees to be found made of an Arabica and Robusta blend.

Blend or Single Origin Coffee Types Arabica coffee has a refined, soft and fruity flavour. Pure Robusta coffee has a strong, bitter and sharp flavour and contains more caffeine than Arabica coffee. Robusta is often used for espressos.

You will, in general, encoun-

A blend consists of coffee beans from several countries that, together, form a mixture. In addition, there is single origin or single estate coffee.

Single origin is coffee from a single country and single estate comes from a single farmer in a single country.

Bredemeijer Group l 15

when sniffing beans, you will also not taste much.

Beans or Ground Coffee Whether you opt for coffee beans or ground coffee depends on the machine used to make the coffee. If you use a machine that grinds fresh beans, the choice is simple.

If you have a filter machine, you could opt for ground filter coffee but you could also grind the beans fresh at home.

A coffee grinder will provide you with freshly ground coffee in no time at all. The fresher the ground coffee, the more flavour.

Grind Coarseness It is sometimes indicated on filter coffee packaging how

and when you extract too little flavour your coffee will become acidic. Finding the right balance is what’s at stake here. Always use a fine grind for espresso and, in general, a coarser grind for filter coffee.

Flavour Intensity On most coffee packaging you can find a “flavour intensity” reference, usually presented in the form of a rating. The higher the rating, the higher the intensity. The flavour inten­ sity is determined by the roast level of the coffee.

A lighter roasting (lower intensity) produces a mild flavour with fruity tones, without it becoming bitter.

The darker the beans are roasted (higher intensity), the more bitter tones will emerge and the more intense the coffee will taste.

The Choice

The more specific, the more pronounced the flavours become. By tasting the different types you will discover which one you like best.

Freshness The older the coffee becomes, the less flavour it will have.

Some coffee brands show the date of when the beans were roasted on the packaging. The more recent the beans were roasted, the better the flavour.

Tip: If you can’t smell much

fine or coarse the coffee was ground. The finer the grind, the more flavour you can extract.

The coarser, however, the less flavour you can extract. But, if you extract too much flavour your coffee will taste bitter

All these elements influence the ultimate coffee flavour. When making a choice, consider each component and opt for your preference. It is, of course, also great fun to try the various coffees to figure out your favourite in this way.

And once you’ve selec­ ted a coffee, the time has finally come to make the coffee. Lastly, you can determine the ultimate taste of your cup of coffee by the type of water you use, how quickly you pour it, the temperature of the water, the brewing method, the associated filters and, of course, the recipe.

16 l Tastemakers

IT’S MAKE ALL THE ABOUT MOST COFFEE OF TEA

Green coffee soft drink The Berlin-based company Selo provides a refreshing caffeine boost. Green coffee lies at the basis of their soft drink which contains as much caffeine as a double espresso. The nonroasted, sun-dried coffee beans are purchased from the Coocafé Cooperative in the Sierra Nevada (Colombia), where 38 farmers focus on the cultivation, harvest and processing of organic Arabica coffee.

BOOK

“Puur Koffie” Katrien Pauwels has been at the helm of OR Coffee Roasters with branches in Gent and Brussels for more than 10 years. She also became the co-owner of green coffee importer Cup-A-Lot in 2017. She shares all the new knowledge she collected throughout the years in a reviewed version of the book she published in 2016; Puur Koffie.

For points of sale visit drinkselo.com

Did you know that. . . coffee contributes to the moisture balance?

resin and then giving it a lick of gold paint. Just in case coffee is close to your heart...

In the book she takes a more in-depth approach to the term speciality coffee and sketches a detailed picture of the work preceding one’s daily coffee dose. From the types of coffee beans and the impact roasting has on the flavour to selecting the coffee that suits you best.

Step-by-step she explains the brewing methods of slow coffee (Chemex, AeroPress and French Press) and espresso coffees, thereby paying attention to the grinding methods and the different milk alternatives of today. A separate chapter is dedicated to doing business in and with coffee.

This year also heralded the introduction to the market of a reviewed version of its little sister, Puur Thee, written by tea sommelier Veerle Stoffels.

Available for € 7,75

Available for € 35,99,

dreichdesign.bigcartel.com

ISBN 9789401461566, lannoo.be

A consumer study showed that 40 percent of consumers think that coffee has a dehydrating effect. Not that strange in itself as it was (unjustly) claimed for many years that drinking coffee has a negative impact on the moisture balance in your body. Various studies show, however, that despite a slight diuretic effect a moderate consumption of coffee does not have an adverse effect on the total moisture balance at all. More than that, good quality studies amongst sportsmen and women show that a moderate coffee consumption while practising sports increases the duration performance while keeping the moisture balance at the right level. So, by all means have another cup of coffee!

Golden Coffee pin Under the name of Dreich Design, the Scottish designer Brian Lawrence Dickson crea­ tes wearable pins made from everyday objects. He previously created a bubble gum pin and currently there is the coffee bean. He creates the pin by turning a real coffee bean into a mould, filling it with epoxy

Bredemeijer Group l 17

3x favourite coffee spot in The Hague

@Coffeelicious

Single Estate Coffee Roasters After having been ‘hidden’ at the location of their coffee roasting plant at an industrial site in Maasdijk for 11 years, the doors of Single Estate’s own coffee bar in The Hague finally opened at the end of Septem­ ber 2019. The charm of the monumental building with its high windows, the long bar with the black stone terrazzo top and built-in Modbar as well as the Scandinavian-feel interior make Single Estate Coffee Roasters a must-visit. Further­ more, it could just be that World Aero­ Press Champion 2020, Wendelien van Bunnik-Verver, head barista of Single Estate, is the one preparing your coffee.

Piet Heinstraat 15

Coffeelicious The fourth branch of coffee chain Coffeelicious can be found along the stately Lange Voorhout. Together with her husband Marc, Fiona Stoger opened the first branch of

Coffeelicious in Dordrecht eight years ago and since then the concept has remained unchanged. A monumental building awaits you in The Hague as well, with authentic ornaments, a British-feel interior including parrot wallpaper and an extensive menu boasting home-made tarts, rolls and the ever popular high tea.

A lesson from coffee pioneer Tim Wendelboe It is important to remain up to date as there are new developments in the field of coffee each day. Coffee podcasts will bring you up to speed while you’re washing dishes, buying groceries or doing other chores! Since December 2019 there have been podcasts by one of the biggest names in the world of coffee: Tim Wendelboe. timwendelboe.podbean.com

Lange Voorhout 58

Perron X Coffee

The Coffee Jacket

The well-known Amsterdam coffee roasting house, Lot Sixty One, opened the doors to its The Hague branch in the city centre in October 2018.

Contrary to the branch in Amsterdam, the coffee house on the Torenstraat also serves breakfast and brunch and was recently renamed Perron X Coffee (by LOT61). However, not much has changed. The grinder still processes coffee roasted by LOT61 and the menu that includes, among other things, a good “Aussie/Kiwi style brunch”, has remained the same as well.

Queen Máxima managed to make the old postal bag a hot item in 2009 by attending an art fair dressed in a burlap designer jacket by Jan Taminiau.

And who knows? The same may be happening with the coffee bag as the German brand “The Coffee Jacket” introduced a comparable piece of design, made of used burlap coffee bags used for transporting coffee beans from Asia, Africa and South America! The jackets, that are all originals showing original prints of coffee producers, are hand-made.

Torenstraat 98

Prices from € 297,the-coffee-jacket.com

18 l Tastemakers

A standard champagne bottle contains approxi­ mately 50 million bubbles.

The loveliest champagnes are of-

It is actually better to

ten made of grapes

drink champagne from a wineglass instead of a champagne glass. Our taste is connected to our sense of smell and a champagne glass

that have only been

When opening

pressed once.

a bottle of champagne, the cork shouldn’t pop

offers less space for any

but hiss. In this way

aroma to develop.

the bubbles are retained best.

A bottle of champagne must mature for at least 15 months before it can be transported and consumed.

BUBBLES Champagne bowl Double walled Stainless steel/Polished 8726070

Champagne bowl Double walled | Stainless steel Polished/Satin finish 8727070 Champagne cooler Double walled Stainless steel/Polished 8725070 Bottle cooler Double walled Stainless steel/Satin finish LV213000

Bredemeijer Group l 19

One bottle of wine requires the processing of approx.

In addition to

700 grapes. This boils

being used for

down to about 125

closing off a bottle,

grapes per glass.

cork is also a fungus developed during the production process.

Blue grapes are not only used for the production of red wine, but also for white wine. When used for white wine, the peel must be removed as quickly as possible preventing the wine from colouring red.

Always hold your wineglass by its stem.

This prevents the heat of

& WINE

your hand having an impact Leftover wine but you don’t want to throw it out? Freeze it.

on the temperature of the wine, thereby affecting the taste.

At a later stage, and this works really well, you could use the thawed wine for cooking, for example.

Champagne cooler Double walled Stainless steel/Satin finish LV223000

Champagne cooler Stainless steel/ Polished LV00330

Champagne cooler with stand Stainless steel/Satin finish LV223003 Stand for champagne cooler Stainless steel/Polished LV01402

20 l Tastemakers

SHOPPING

Children’s cutlery Nature friends 4 pieces | Stainless steel

The most beautiful children’s gifts

6835070

Children’s spoon Racing car Silver plated lacquered 7518261

Children’s cutlery Farm animals 4 pieces | Stainless steel 6834070 Children’s cutlery Plain 4 pieces | Stainless steel 6836070

Money box Cargo bike Silver colour 6165061

Bredemeijer Group l 21

Jewellery music box Unicorn Coloured with silver plated lacquered rim 7420231

Money box Unicorn Silver colour 6164061

Money box Mermaid Silver colour 6180061

Let me d you a little more, before you’r e not little anymore!

Growth chart ruler with pink and blue ribbon Silver colour 6026061

Money box Farmer’s barn Silver colour 6158061

Photo frame Stork Silver plated lacquered 5 x 8 cm 8133231 10 x 15 cm 8132231

22 l Miffy turned 65!

Hooray!

Miffy turned 65!

Miffy celebrates her 65th birthday! The world famous bunny was born in 1955. Spiritual father Dick Bruna was on holiday that year in Egmond aan Zee and told his eldest son a story about a white bunny walking in the holiday home’s garden each night before going to bed. This bunny became a source of inspiration and when Dick started drawing she appeared on paper.

During her first years Miffy resembled a cloth covered toy animal with ungainly ears. Only from 1963 onwards she resembles the bunny we still know today, boasting black eyes, pointy ears and chubby cheeks.

The shapes become even more rounded from 1979.

Miffy appeals to children and adults all over the world. She is positive, uncomplicated and innocent and is completely open to new experiences. The original name – Nijntje – was derived from the Dutch word “konijntje” (bunny) making it a logical name for everyone who speaks Dutch. The easy to pronounce Miffy was chosen to accommodate foreign speakers.

Dick Bruna Dick Bruna became known through his drawings, illustrations and designs. It was the simple illustrations in bright co­ lours that made him success­ful.

The images he created seem to tell the story themselves which basically means that he design­ ed his own language. In addition to Miffy, Bruna produced approx. 2,000 book covers (as well as posters and play bills), particularly for the “Zwarte Beertjes” pocketbook series.

To commemorate the 65th birthday of Miffy, Zilverstad presents two limited-edition products. The money box and the tooth box come with a colourful dress to celebrate the joyous occasion.

Money box Miffy 65th anniversary

First tooth/haircurl box Miffy 65th

Silver plated lacquered

anniversary | Silver plated lacquered

6852061

6877061

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zilver stad Children’s dinner set 6 pieces | Bamboo fiber | Stainless steel 4254070 Money box Children’s cutlery

Silver plated lacquered

4 pieces | Stainless steel

6851261

6832940

XL 6850261 Rattle Silver plated 2000801 Silver 2000010

Sonogramframe Silver plated lacquered 6909231

Photo frame with little ducks Silver plated lacquered 6910261

Music box Silver plated lacquered 6901261

Colophon Editors: koffieTcacao magazine, Myrre Keuning, Esther de Wit Art direction: Liesbeth Thomas, t4design Concept: Kega Bredemeijer Group B.V. Savannahweg 59 3542 AW Utrecht The Netherlands www.bredemeijergroup.com Tel.: +31 (0)88 – 730 29 00 Fax: +31 (0)88 – 730 29 99 E-mail: info@bredemeijergroup.com