ISSUE 105 | DECEMBER 2019 | WWW.AFOODIEWORLD.COM
Christmas Countdown
FESTIVE MENUS, GIFTS, AND SEASONAL RECIPES TO GET YOUR HOLIDAY SORTED
Whoot! has arrived, and HK's dining scene just got more rewarding.
Find out what all the Whoot! is about inside.
INTRODUCTION
RED, WHITE, AND PRETTY GREEN Year on year, we at Foodie get a little bit wiser about just how to eat more mindfully, CEO Lily Ng CTO Derek Kean COO Shirin Ong E D I TO R-I N-C H I E F
ethically and sustainably. Yet, it's important that we emphasise that we are still able to dine very, very well. We are celebrating exactly that this year with a mixture of traditional Christmas fare and more unconventional seasonal eating ideas.
Alicia Walker E D I TO R-AT-LA RG E
We’ve got our favourite green-minded chef,
Celia Hu
Tom Burney, giving us tips and tricks for
D I G I TA L E D I TO R
eating greener festive feasts and reducing
Stephanie Pliakas DESIGNER Miho Yawata I T S P E C I A L I S T & D PO Dale Foo D I R E CTO R O F B U S I N E S S D E V E LO P M E N T
Christmas dinner waste, as well as our regular Christmas round-up of all the specials, events and gifting ideas (hello, whisky advent calendar!) that’ll give you and your loved ones a big dose of Christmas cheer. We also head for the hills of Italy to discover every delicious food that
Jason Strickland
hails from that beautifully boot-shaped country. There are recipe ideas
EVENTS &
for the holidays –both conventional and un– to get your taste buds
CO M M U N I CAT I O N S A S S O C I AT E S
driving you into the kitchen to start generating the smells of home
Jeniffer Chiat, Angela Wong
cooking, which is what really gets the holiday spirit flowing through
CO N T R I B U TO R S Cindy Lam, Laura Williams, Tom Burney
our bones. Eat well and be merry!
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Alicia Walker, Editor-in-Chief alicia@afoodieworld.com
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Laura Williams
Cindy Lam
Tom Burney
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INSIDE THIS ISSUE
06
18
10
02
INSIDE THIS ISSUE
26
06
CHEWIN' THE FAT WITH... CHRIS HANSELMAN
18
30
FOOD OFF THE GRID: ITALY
MEATLESS MONTHLY
Chris Dwyer travels north to south
Cindy Lam makes our
The founder of Pacific Rich
discovering the edible delights of the
vegetarian days super
Seafood talks all things
different regions of Il Bel Paese
under the sea
10
CHRISTMAS COUNTDOWN A feast for the eyes with a host of holiday specials, hampers and happenings
32
26 MY LITTLE HONG KONG KITCHEN
GREEN KITCHEN EXPERIMENTS Chef Tom Burney hands
Laura Williams with this month’s
out tips for making a
wholesome recipes to make
greener Christmas dinner
at home
this year. And they are all super easy! 03
FO R STA RT E RS
f or starters T HE HOT T E ST NE WS B I T ES
BEAN-FREE LAB-MADE COFFEE
A BUZZ ABOUT NEW PROTEIN
Looks like our coffee orders just got longer. Coffee
Things are about to get a whole lot buggier. We’ve been
without the beans is the next product to enter the
introduced to cricket flour, mealworm farms and, now, fruit
molecular food space. Instead of the traditional
fly grubs. With no greenhouse gas emissions and low water
coffee grounds, Seattle-based Atomo has developed
requirements, the larvae can multiply by 250 times during
what the co-founders are calling “the Tesla of coffee”
their week-long lifespan. Seafood behemoth Thai Union
in an effort to mitigate the negative effects coffee
Group has committed a whopping $30 million to Israeli
farming can have on deforestation. As the drive for
start-up, Flying SpArk, which produces the protein from the
more sustainable F&B options continues to gain
fly larvae. Mmmm, sounds like supper.
steam, will molecular coffee be the next thing? One oat-milk, no foam, bean-free molecular latte please!
ESCAPING AEROPLANE FOOD Often the airport can be considered slim pickings for eating options. But Hong Kong has had a spate of interesting new openings in recent times. These include the blessed burgers – both meaty and plantbased – from Beef & Liberty; the famed US gourmet coffee and food shop Dean & Deluca, British comfort food from Gordon Ramsay’s new Plane Food To Go, followed by the critically acclaimed celeb chef’s latest opening, and first in HK, Wolfgang Puck Kitchen, serving up California-casual high-quality seasonal fare with an Asian twist. There’s definitely a case now for filling up before getting on board instead of enduring whatever may come to your single-serving tray.
04
CHEWIN' THE FAT
CHEWIN’ THE FAT WITH... CHRIS HANSELMAN The founder of sustainable seafood supplier Pacific Rich Resources has launched Hong Kong's first online
As well as providing sustainable seafood direct
the movement of Atlantic cod further north, as they prefer
to local doorsteps, Chris Hanselman shares his oceanic
colder waters to spawn, and b) at the same time, wild-caught
expertise in blogs with subjects like underloved fish –
salmon on the west coast are moving further south, due to
what to buy, how to cook – only buying fish that’s in season;
the plentiful food being available in the warmer waters. So
altering fishing quotas; aquaculture and much more.
changes in climate are affecting the fish life cycles, growth,
and then of course fishermen need to move and fish greater
We were keen to tap into his wealth of
knowledge on this complicated subject.
distances to catch.
Chris, how is climate change affecting sustainable seafood?
Is the flavour of the fish being affected? I don’t think there
The bottom line is that climate change is occurring, and
is much change in the flavour of the fish per se due to this.
it is affecting the sustainability of seafood. One effect is
But, of course, there will be ramifications. If the waters are
simple. Because of the slight increase in water temperature,
warmer, the fish could grow more quickly. This means softer
fish shellfish are more prone to disease. An example was a
meat. If they have to swim further, then they will have more
whole season of oysters been wiped out in Mexico, due to
oily meat. Because they are eating alternate diets, their taste
the onset of an innate virus, which came to life because
will change, but I would suggest not to a noticeable extent.
of the warmth. Two other complementary examples are a) 06
P H OTO G R A P H Y: B A R R A M U N D I D I S H A N D C H R I S H A N S E L M A N
market for 100%-responsibly-sourced seafood
CHEWIN' THE FAT
How are these changes affecting what we see in the supermarket? At the moment, there is no change, as the supermarkets purchase on price and products that are caught and then frozen, so they are available all through the year. What we need to do is drive them to change and supply seasonal seafood. Firstly, it is a sustainability initiative, and secondly, it means that you are getting the best fish at the best time of year. But we the consumer must
Are there any new developments in the sustainable seafood
push for this. The supermarkets will not change.
world or anecdotes you can share? It’s a very sensitive
How are the prices of sustainable fish changing? There
area, and one has to pick one’s fights. Salmon in Canada
is a belief in the market that sustainable-accredited
is a hot topic at the moment. Did you know that sockeye
seafood is more expensive. It is not. Most producers in
salmon only really run (migrate to rivers to spawn) every
the world realise that they must produce seafood with
four years, the next one being in 2022? Hence the need for
suitable accreditation so the major markets in the world
aquaculture. The issues are: what should be farmed, where,
– Europe and the USA/ Canada – demand it. So it is the
and how. In Hong Kong, my frustration is the attitude of the
norm. If there is a substantial price increase, it is because
supermarkets. They really should lead and be educators. I
the supermarkets are seeing an opportunity to inflate
believe strongly that people want to make a difference, but
prices. It’s a bit like paying more for organic beef or grain
we must have a proper plan.
fed. It is just a marketing technique. But the cost price is Are there types of fish that people hadn't previously been
fundamentally the same.
interested in that are going to become bigger sellers in What are your thoughts on RFID technology and gill
the future because of the lack of availability of previous
tagging on individual fish to know exactly where they're
favourites? There aren’t really any new wild-caught fish,
coming from? I think this is fine with some farmed fish,
but when we talk about seasonal catches, there are also
but for wild caught, it is a little excessive – well intended
by-catch fish that were previously labelled “trash fish”; I
but excessive. If the accreditation and audit system for
prefer to call them “underloved fish”. Some of these include:
fisheries and people in the supply chain is done correctly,
Atlantic butterfish with white, flaky, oily meat, which gets
that should be enough. If RFID was fully implemented, that
caught alongside squid; dogfish, also known as rock salmon
would be a huge cost increase, the processors would balk,
or rock cod in Europe, is good for fish and chips. Ground
and the sales price would definitely have to increase. A step
feeders get a bad rap, but given the popularity of halibut,
too far at this stage I think.
which can be a bit pricey in Hong Kong, look for gray sole, torbey sole, yellowtail flounder or American plaice. Pacific grenadier is a by-catch of black cod and tastes like tilapia, with better flavour and texture. PACIFIC RICH RESOURCES, Suite A, 27/F, 8 Hart Avenue, Tsim Sha Tsui, Kowloon, Hong Kong www.pacificrichresources.com > From left to right: shrimp and raw tuna
07
PROMOTION
Can We Get A WHOOT WHOOT!
H O N G KO N G’S D I N I N G S C E N E J U S T G OT A W H O L E LO T M O R E R E W A R D I N G
Heading out to our favourite restaurant always
We’re talking a cup of coffee on the house, a side of fries, or
puts a little skip in our step but now we’re being gratified
a dessert to end the meal, taken right off your bill. Earning
with more than just the wonderful food in our happy
tokens is a snap, you can get them just by logging in daily,
bellies. Just launched dining rewards programme Whoot!
dining, submitting reviews of your favourite restaurants
now adds an extra-wide smile to our faces with freebies
and even when you first download the app!
(who doesn’t love free stuff!).
Founded by two brothers, Shawn and Howard,
Whoot! is a fun twist on a rewarded dining platform, with offers just waiting to be redeemed all over Hong Kong. They’ve made it easy all within the Whoot! app, which is free to download and use. The fun twist? Whoot! Tokens, their in-app currency, which diners can simply earn and trade in for free food and drinks at any partner restaurant. > Above: promoters at the Whoot! road show 08
P H OTO G R A P H Y: W H O OT! AT R B H K
an incredible array of partner restaurants and over 400
PROMOTION
rainbow. Whoot! helps diners discover this gem, that’s not only aesthetically a hipster haven, but also has the most Instagrammable crepe cakes to go with that cup of coffee, and a chic little clothes shop inside too! If you didn’t know about it already, it’s time to join Whoot! and find all the other secret spots people are keeping to themselves.
And what’s the reason the restaurants love it so
much? They gain new customers at a low cost with a high
As co-founder Shawn puts it, “Eating out is
exposure that leads to a large increase in sales. The app
a favourite pastime with most people dining out several
allows diners to quickly locate and search for restaurants
times a week. It, therefore, made sense to upgrade the
in their area or based on cuisine and price range. Plus
experience for everyone. Whoot! members are rewarded for
the loyalty aspect keeps those same customers returning
dining and can make savings too. Plus, the more tokens they
over and over again. It cuts out all the need for email lists
earn and redeem, the greater the reward. Whilst businesses
and physical stamp cards and gives eateries a platform to
can benefit from increased customers and loyalty as a
showcase their signature dishes to their valued clientele.
result. It’s win-win for everyone.”
You’ll also discover great new restaurants and
hidden gems with Whoot! all over the city. Partners on the app include greats like Welcome Little Vegas, Babbo Trattoria, Sweet Dreamer Dessert, Happy Lamb Pot, and Presotea. And you know, it’s not just the freebies that make Whoot! so engaging, the beauty of the app lies with the relationships.
Take Shiotama, the cosy Japanese restaurant in
Causeway Bay that has been with Whoot! since the app’s
inception. When a customer walks into Shiotama, they are
how well, and how easily, this partnership works. So the
treated like friends, it’s an instant connection that the diner
customers are happy to be received so warmly and the
makes with the restaurant, and what’s more fun than being
restaurants are ecstatic to be welcoming in new diners and
so warmly greeted at an eatery you’ve never visited before.
repeat business thanks to the custom reward aspect.
And take hEat in Wanchai, a fine dining
The three examples above are just a taste of
Free to download, the Whoot! app is available
restaurant that has hooked Whoot! diners on their extensive
from the App Store and Google Play. You’ll nab your first
list of tapas, oysters and Japanese cod fish all available on
token right after registration and then can work your way
the reward programme. The reason diners keep returning?
up through Bronze, Silver, Gold, and Diamond Token status
Crazy, delicious food and the Whoot! system of “the more
increasing your rewards as you climb the food-filled ladder.
you dine, the greater the reward”.
It’s also an excellent way to narrow down the options for
Another great case is the super sweet “Healing,
where to dine in this ever-increasingly restaurant-filled
go yard”, an independent cafe nestled in an industrial
city with hotspots easily searchable by location and cuisine
building in Cheung Sha Wan. This little pot of gold coffee
while you’re on the go. Free tiramisu just down the street?
shop is exactly like what you find at the end of the
Yes, please, my taste buds are taking me there now. > From left to right: Whoot! at RBHK and Whoot! minibus
Download Whoot! now and start stacking up those tokens that lead you to free food. Follow Whoot! and stay up to date @whoot_hk on Instagram and whoot.hk on Facebook to see what everybody else is eating and earning. 09
CHRISTMAS COUNTDOWN
CHRISTMAS COUNTDOWN ‘Tis the season to feast your eyes on a host of holiday specials, hampers, and happenings to ring in the Yuletide season GET INTO THE SPIRIT OF CHRISTMAS How better to start the countdown to Christmas Day than with a whisky advent calendar? Why have we been bothering with chocolate ones when we could’ve had little windows of whisky each day? Each advent calendar includes 24 tiny whisky or gin bottles from Tiffany’s New York Bar at the InterContinental Grand Stanford Hong
for Scotch connoisseurs for $2,988, and if you’re feeling really flush, you can opt for the limited Deluxe Edition 2019
IT’S BEGINNING TO SMELL A LOT LIKE CHRISTMAS
for $15,888, featuring old and rare whisky bottles of 30
This season is always a time of year when the aromas
years or more.
wafting through the air are extra fragrant. This continues
To order a daily dram for the whisky lover in your life, call
with a collaboration between Madame Fù and Neal’s Yard
2731 2831 or visit, bit.ly/ICGS_Xmas2019
Remedies for a special Christmas aromatherapy workshop
> Above: Madame Fù and Neal's Yard Remedies special Christmas aromatherapy workshop and afternoon tea set 10
P H OTO G R A P H Y: C H O C O LAT E S B Y RYA N L F O OT E
Kong. There are options for $1,988, a more tailored version
CHRISTMAS COUNTDOWN
and tea event. Give a little gift to yourself by learning to blend different woody, citrus, and spicy essential oils from an experienced aromatherapist into a unique perfume to take home. You’ll also be introduced to the new frankinscense range and enjoy a specially curated afternoon tea featuring natural treats inspired by the Neal’s Yard ethos. Set within the cool confines of Tai Kwun’s contemporary Chinese restaurant, this sounds like a pretty fragrant way to get into the holiday spirit. The workshop will take place on Saturday, 30th November, from 11am–3pm for $450. Call 2114 2118 to reserve.
MERRY CHEESE’MAS If the holiday season just screams indulgence for you, what TOY AND TEA TIME
could be more binge-worthy than sinking yourself into a
Head to Cordis if you want to enchant your imagination and
beautiful cheese coma? PLAYT is here for all your cheese-
taste buds this December. The luxury hotel’s Alibi restaurant
needs that you may not even know you were needing. Over
is offering the “Voyages of Discovery – Christmas in London”
10 cheeses are celebrated in various froms at a live station
Afternoon Tea with international storytelling company
that includes scallop cheese chowder in cheesy puff pastry,
PAPINEE. From 1–31 December, every day from 3–5pm, for
quattro formaggi and Buffalo wings with blue cheese dip;
$555 for two, you’ll join Henry Strix the Owl on his journey
cheesy lobster noodles, roasted eel cream cheese roll and
to London to celebrate the festive season. Enjoying an array
soft shell crab hard roll with cheese. The desserts are
of British savoury and sweet treats from the duck confit
cheese filled of course too with half baked cheese tarts
croquettes, roasted chestnut and bacon quiche to the white
and cheesecake and festive sea salt raclette cheese gelato,
peach Earl Grey tea trifle and scone with clotted cream and
alongside regular Christmas favourites. There’s even a
fig jam plus a whole bunch more along with two glasses of
cheese fondue for those dreaming of the Swiss Alps in this
Spiced Romance mocktail. Each guest will also get to take
not-so-wintery wonderland of Hong Kong. Available from 7
home a mini Henry Strix the Owl with monogram ornament.
December 2019.
Book at 3552 3028 or cdhkg.restaurants@cordishotels.com
Book at 2839 3311 or playt@parklane.com.hk
> From left: Cordis “Voyages of Discovery – Christmas in London” afternoon tea and PLAYT cheese fondue 11
PROMOTION
Have Yourself A Murray
Little Christmas
I T ’ S F E S T I V E F A M I LY F U N AT H O N G KO N G ’ S R E N O W N E D L U X U RY H O T E L W I T H H O L I D AY B R U N C H E S , T E A S A N D PA R T I E S F O R T H E H O L I D AY S E A S O N MERRY AND BRIGHT BRUNCHES
Set amidst the stars
family and friends at The Tai Pan and Garden Lounge. From
is the hotel’s stunning
7 to 22 December enjoy a semi-buffet teeming with salads,
rooftop
restaurant
smoked seafood, charcuterie and mains made-to-order.
and
Popinjays.
You can indulge in the Christmas Day brunch for $798
For a truly celebratory
with gingerbread decorating station, ornament making
Christmas
station for kids or the New Year’s Day brunch for $698. Or
Christmas Day, tuck in
head up to Popinjays for their sumptuous Champagne and
to an extravagant six-course Christmas dinner featuring
Seafood brunch for $988 and includes a bountiful Plateau
European classics with a modern touch such as Scallop
de Fruits De Mer, live carving stations for roasted turkey
Carpaccio and Aquitaine Caviar, Foie Gras à la Ficelle,
and barbecued meats. Live Christmas carols and visits
Irish King Langoustine with Perigord Black Truffles and
from Santa Claus himself are available at both restaurants
Grand Veneur Wild Venison. You’ll experience the best
on Christmas Day.
bar,
Eve
and
> Above: The Tai Pan Christmas Sphere Dessert 12
P H OTO G R A P H Y: P O P I N J AY S C H R I S T M A S B R U N C H
FABULOUS FEASTS
Celebrate the season with long, lavish brunches with
PROMOTION
of festive repertoire with
includes a glass of house pour to ring in the new year.
a glorious way to end the
Free-flow packages are also on offer where bottomless
year for $1,288. Or enjoy
alcohol will flow from 9.30pm to 3am. Tickets for free-flow
The Tai Pan’s
packages are available until 15 December for the early bird
artisanal
seasonal
produce
price of $1,488, as well as table packages available for a
with
highlights of Tasmanian
truly opulent evening from $7,888.
Ocean Trout, Maine Lobster Consommé Prime
and
Beef
CLAUS AND PAWS FOR TEA
Grilled
Tenderloin.
Their plush 5-course Christmas Eve menu comes in at $1,088, or the deluxe 5-course Christmas Day dinner for $988, or the bountiful 6-course Gala Dinner for $1,088 on New Year’s Eve. Along with premium ingredients like
Patagonian
51 Toothfish
and
Mayura
Farms
Wagyu Beef, the New Year’s Eve Gala dinner offers a $1,888 option, which also grants access to Popinjays’ countdown party at the rooftop. If you prefer to host at home, you can order in The Murray
Join the Flamboyant Festive Rooftop Afternoon Tea
Free-Range
which
available from 1 December 2018 to 5 January 2020 and
comes with a chestnut-sage stuffing, buttermilk-whipped
priced at $728 for two persons. Or the Garden Lounge is
potatoes, roasted winter vegetables, giblet gravy and
serving its signature Christmas Afternoon Tea for $688 for
spiced cranberry sauce. For $1,988, the boutique bird can
2 guests, with sweet and savoury bites and a dessert trolley
feed between eight to ten persons and presents an elegant
filled with Christmas treats. The pet favorite, Paws For
and hassle-free Christmas dinner.
Tea will return 14 and 15 December with customised dog
California-raised
Organic Turkey,
scones and doggy treats for guests’ furry friends at $449
SHAKE YOUR TAIL FEATHERS COUNTDOWN PARTY
per person. GLITTERING GIFTING The
Murray
Hamper
is always going to go down well, no matter who is the recipient of this basket full of luxurious treats. ChockPopinjays will be hopping with their New Year’s Eve party
full
this year. Featuring a line of live DJ performances that
goodies of Cinco Jotas
with
gorgeous
will open with DJ Yukiko and culminate with celebrity DJ
5J hand-carved Ibérico
Tom Price blowing the roof off this holiday season before
Bellota Pata and Loison Italian festive panettone, and a
closing it down to the feel-good beats of DJ Patrice. Your
bottle of Niccolo Signature Prosecco. Priced at $2,888, this
ticket awaits with an entry ticket price of $488, which
hamper is guaranteed to impress.
> Clockwise from top left: Popinjays Christmas Pudding, Garden Lounge festive afternoon tea, The Murray Hamper and Popinjays NYE
For enquiries and reservations, please call 3141 8888 or email festive.themurray@niccolohotels.com. 13
CHRISTMAS COUNTDOWN
SPEND YOUR HOLIDAY EATING YOUR WAY AROUND HK If you’re looking to reconnect with your roots, or discover new flavours, why not book in for a holiday edition of Humid with a Chance of Fishballs. This Michelin-recommended food tour company was founded by Virgina Chan, who specialises in going off-the-beaten-path, preserving and showcasing old Hong Kong craftsmanship and providing an insider look at Hong Kong daily life. The tour heads out to the lesser-known parts like Kowloon City and Sham Shui Po for authentic flair and flavours. Book
at
www.humidwithachanceoffishballs.com
with
coupon code XMAS2019 to get 15% off. SWEET BABY CHEESUS We’ve always been fans of a good holiday pun, and Beef & Liberty have brought back this old chestnut, the Sweet Baby Cheesus ($139): a burger worthy of the name, with beef topped with blue and Brie cheeses, cranberry sauce, onion jam and house pickles. They’ve also got a veggie Cheese & Beets ($49) special with deep-fried goat’s cheese, beetroot and watercress, and you can add the perfect ending with a warm Christmas cookie & cream ($69), made with Christmas spices, raisins, dark chocolate and cream. Top that off with a pumpkin vanilla shake ($89) to gift yourself with a truly decadent and calorific cuppa this Christmas. Check out www.beef-liberty.com for all their locations.
> From left: Beef and Liberty Sweet Baby Cheesus burger and Humid with a Chance of Fishballs Tours 14
CHRISTMAS COUNTDOWN
YE OLDE CHRISTMAS If you’re looking for a super-traditional Christmas Day feast, the Conrad Macao is doing it by the numbers. You’ve got your classic roast turkey, you’ve got all the trimmings, you’ve got Christmas cake, gingerbread, mince pies, you’ve even got little cupcakes iced to look like Christmas trees. You name it – it’s the festive food of your dreams along with a quick escape across the water for a little holiday during the holidays. For the lunch buffet, prices range for Christmas Eve to New Year’s Eve range from MOP$298–
A YULE TREE AT THE HARBOUR GRAND
$388 and the buffet dinner is $498.
The Harbour Grand’s Corner Café has perfected the art
Call +853 8113 8910 or email
of the classic Christmas yule log cake. These beautiful
macau.grandorbit.reservation@conradhotels.com
Christmas desserts come in different flavours of traditional chocolate, mango, strawberry, charcoal, and egg white & cream. Order a whole cake for $248/pound or try them all piece by piece for $48 per slice. We say, throw another log in my belly! Call 2996 8098 to order.
> From above clockwise: Conrad Macao buffet, Harbour Grand's Corner Café Christmas yule log cake and Conrad Macao Grand Orbit buffet 15
PROMOTION
A Taste Of The Phuture
T H I S D E L I C I O U S P LA N T- B A S E D M E AT I S WITHIN OUR REACH Alternative
are
particular interest in sustainable living. Together, they
becoming more the norm in
meats
are launching this inspiring, innovative and tasty product
the marketplace as people’s
line, starting with their plant-based minced pork. Made
minds have been opened to
primarily of non-GMO soy, chickpea and pea protein, they
the environmental crisis the
use only minimal ingredients and minimal processing to
planet is facing. Pushing the
create Phuture Minced Pork, that looks, smells, tastes and
limits into a whole new sphere
feels like real meat.
of how flavourful plant-based meat can be, comes Phuture
with plant-based minced pork that’s healthy, nutritious, and
environmental awareness, cruelty-free and living healthy,
Promoting food sustainability and security,
incredibly delicious.
the first plant-based alternative pork by Phuture Meats Founded in 2018, Phuture
will be launched in early 2020.
Limited aims to create a variety
Read more at www.facebook.com/phuturefoods
of plant-based meat for the Asian market. Phuture is the brainchild of Jack Yap and Jin Yin Lim both vegetarians for over eight years and passionate about the environment. Jack is a serial entrepreneur and seasoned professional in the F&B industry as well as being an avid chef, founding seven restaurants over the past six years. Jin Yin has built his career overseeing the development of innovative and sustainable system designs for buildings and has a 17
FO O D O F F T H E G R I D : I TA LY
LIVING LA DOLCE VITA: AN ITALIAN TASTING TOUR Chris Dwyer travels north to south discovering the edible delights of the different regions of Il Bel Paese Ahhhh, bella Italia. The country where
for one ingredient. But, most of all, the impression was
everything you eat has been lovingly handmade by an
reinforced that eating was never about fuelling up, never
ancient, smiling nonna from the finest produce that
about grabbing something to fill a gap – but always about
couldn't be more local. Fresh ravioli are made with eggs
pleasure in all its myriad forms.
from her backyard chickens, flour from the mill down the
road and then they're filled with ricotta from her neighbour.
from north to south, via inland mountain lakes and volcanic
Or so we'd like to think.
islands, all punctuated by simply brilliant things to eat. It
The truth is, of course, that nowhere - not
all started in a village called Paganica outside the small
even Italy – is immune to industrialised food and big agri-
town of L'Aquila, just 90 minutes' drive north-east of Rome.
business. But Italy does still have more than its fair share
It's home to some of the world's finest saffron (zafferano)
of producers and chefs, winemakers and artisans, meaning
production, but we were here to see one man. Mr De Paulis
that food still underscores life in a way that most countries
is a fourth-generation prosciutto maker, known as one of
will never fully understand.
Italy's very best salumi producers.
An early summer tour proved this point – and
My two-week visit crisscrossed the country
Since 1924, generations of his family have
then some. It reminded that from the aperitivo through
produced just 150 legs of prosciutto a year. It's so good –
to a post-dessert grappa, dinner could take three, four,
and sustainable – thanks to their technique of manually
sometimes five hours – with almost no one looking at
working the pork in ancient methods, then seasoning and
their phone. People would drive miles out of their way
letting it dry in the air of mountainous Gran Sasso. Tasting 18
P H OTO G R A P H Y: C A P O F A RO TA R A N T I N O
FO O D O F F T H E G R I D : I TA LY
former stockbroker took over his father's restaurant when he died in 1999, despite knowing nothing about cooking. Twenty years later, he holds a reputation as something of a bread genius, not to mention three Michelin stars and the #51 spot on The World's 50 Best Restaurants for his sublime restaurant Reale.
We experience his food first at ALT Stazione del
Gusto, his contemporary and design-driven roadside café on the only road linking the Adriatic and The Mediterranean. is truly believing as the flavours sing of happy animals
This is a temple to his extraordinary signature bread and
raised in one of Europe's most beautiful and wild regions.
also bomba, a sensational sort of street food. In both
Don't miss the other meats, cheeses, wines and assorted
savoury and sweet versions – such as with mozzarella and
produce in his tiny shop which truly makes you wish it was
tomato or filled with fruit creams – these are basically the
your local.
greatest, lightest doughnuts you'll ever eat.
It's then an hour's drive through breathtaking
Next comes his fine-dining restaurant Reale,
Abruzzo to get to another tiny artisanal producer, Gregorio
sitting in a beautiful ancient vineyard surrounded by rose
Rotolo, just outside the picturesque lake town of Scanno.
gardens and rooms where you can stay the night. It's also
A relative newcomer, making his cheeses for only half a
home to his award-winning culinary school for serious
century, this shepherd looks like a cross between Santa
immersion in the art and science of food. Dinner left this
Claus and one of his elves, especially when wearing his
diner almost speechless, such was the innovation, execution
trademark woolly hat.
and complete lack of reference points to dishes I've eaten
before.
He uses oak barrels from esteemed local
winery Valle Reale to make cheese including pecorino,
ricotta and caciocavallo barricato. Its name has an equine
ethereal, an ash potato reminded me of a creation at
link because as the cheese ages and hangs, it looks like legs
Mugaritz in the Basque Country. Most of all, his truly perfect
dangling either side of a saddle. He also makes sensational
pasta, capellini and tomato water. If it sounds simple, it
salumi from legs of sheep, flavouring them only with wild
couldn't be further from the truth. Hugely labour-intensive,
fennel, salt and pepper, explaining how in days gone by,
technically brilliant, utterly delicious.
they'd simply dry the legs in the sun.
Vigneto di Popoli, Vendemmia 2013 and a Valle Reale San
With the ham and cheese in hand, you have
A roasted tomato glazed with honey was
Incredible local wines were paired, notably a
the perfect excuse to take a bottle of Valle Reale's San Calisto Montepulciano D'Abruzzo (available in Hong Kong from Certa in Wanchai) and hike up into the hills behind his small workshop – where brown bears and wolves still roam – before enjoying a picnic with views that truly beat them all.
Staying in stunning Abruzzo, we head next to
visit one of Italy's gastronomic superstars, the supremely talented but decidedly modest chef Niko Romito. The
> From left to right: Paganica prosciutto and Scannese shepherd cheese
19
FO O D O F F T H E G R I D : I TA LY
Calisto Montepulciano D'Abruzzo. To finish a remarkable
hundreds of kilograms a day of biscuits.
meal, a fitting dessert of licorice granita, white vinegar,
white chocolate and balsamic vinegar, which took
honey-like vin santo to slightly soften them, but they're
agrodolce – the southern Italian flavour profile of sweet
just as good with coffee or as an ingredient in your own
and sour – to new heights. (Incidentally, Romito's cuisine -
creations.
and his famed bread – are also served at Bulgari hotels in
Beijing, Shanghai, Bali and more.)
local Tuscan hazelnuts or pistachios, but my favourite
The renaissance jewel of Florence came calling
were the brilliantly named brutti e buoni – in other words
next, a city replete with legendary dishes. There were the
ugly-but-good, knobbly little almond-rich bites. Handily
famed tripe-filled panini called lampredotto that came
these days, Mattei sell online and deliver, but they're also
with vibrant green salsa verde, the soothing soup ribollita
available in global stores including our own Lane Crawford.
with kale, bread and beans, or huge bistecca Fiorentina
T-bone steaks.
a food jewel if ever there was one. Travellers have waxed
But it was again a humble artisanal food
lyrical for millennia about the unique culinary attractions
producer who particularly entranced this visitor. Antonio
of this spectacular island. The volcanic soil is largely
Mattei have been making biscuits since 1858, before
responsible as it provides the perfect base for amazing
Italy as the country we know today was even founded.
local produce. From large knobbly lemons to strawberries
Their most famous creation are cantucci, made with just
so good they'd make you weep, grapes behind legendary
five ingredients: wheat flour, eggs, sugar, almonds and
wines to cheeses that truly taste of the wild, you are never
pine nuts.
going to go hungry here.
When you visit their charming and original
Cantucci are designed to be dipped in the
There are also biscuits with chocolate chips,
Finally, from Florence a direct flight to Sicily,
One way to truly understand this rich tapestry
home in Prato, a few minutes on the train from Florence's
of produce and influences is to hit up the Anna Tasca Lanza
central station, they'll even let you have a look around the
cookery school. It sits on the beautiful Regaleali wine
fragrant workshop space, where a team of just 23 make
estate in the heartland of central Sicily, itself a unique
> From left clockwise: bomba by Niko Romito, Anna Tasca Lanza cookery school, capers, a selection of bread, Capofaro estate and caponata 20
FO O D O F F T H E G R I D : I TA LY
terroir that contributes to stunning wines and much more.
finest artisanal Italian production, we drive vertiginous
The winemaker tells us on a tour of the
roads overlooking azure seas until we reach a smallholding.
property. "We're not in the south of Italy – we're in the
This is where Italy's most prized capers are found, so
north of Africa." This reminds us that, at its closest points,
much so that they have been celebrated by the Slow Food
Sicily sits less than 100 miles from Tunisia.
movement.
Over glasses of Regaleali's famed Rosso del
These capers are still picked by hand from
Conte, lunch at the cooking school founded by the famed
May to August, with elderly workers starting at 5am to
food writer and activist Anna Tasca Lanza was a revelation.
beat the heat. They're then laid out to dry in cool spots
She sadly passed away in 2010, but her daughter Fabrizia
and then mixed with coarse local sea salt before being
Lanza took on running the “experiential food education”
cured by being transferred between different buckets and
programmes that teach guests as much about farming,
containers. In a month, they are ready and can keep for up
sustainability and culture as about food.
to three years. Firm, sharp and sweet, they're perfect in a
We started with incredible involtini of
tomato sauce, with seafood or, best of all, in the Sicilian
aubergine where ricotta (from sheep grazing a nearby hill)
sweet-and-sour classic caponata, a vegetable dish to beat
was bound into aubergine, Parmesan, tomato and oregano.
them all.
Then fish with a lovely salmoriglio sauce that simply
The finest imaginable produce, made with
combines garlic, lemon juice, olive oil and seasoning. To
integrity, at the heart and soul of a dish? That's Italy on
finish, we ate a lemon curd with lemons from less than
a plate.
50 yards away, served with “sour cherries from the trees
KEY ADDRESSES:
behind you”, as Fabrizia explained. As we were told later,
Paganica Prosciutto
with a smile, this food was "less ‘farm to table’ and more
Salumificio Ugo de Paulis, 1 Via Fioretta, 67100 Paganica
‘arm to table’.”
Scannese Cheese
Our final Italian stop came in the breath-
Bio Agriturismo Valle Scannese, 67038 Scanno
taking Aeolian Islands, a short ferry ride from the Sicilian
www.facebook.com/Bioagriturismovallescannese
mainland. One of them is Stromboli, infamous for its
Niko Romito's ALT Stazione del Gusto
volcanic activity, but our destination of Salina was 35km
Strada Statale, 67031 Castel di Sangro www.altstazionedelgusto.it
distant, meaning that the gently smoking giant provided
Niko Romito's Reale Restaurant
jaw-dropping night-time shows.
Piana Santa Liberata, 67031 Castel di Sangro AQ
Salina is home to the Capofaro estate,
www.nikoromito.com/en/reale
where Malvasia vines yield brilliant sweet and aromatic
Antonio Mattei
wines. Guests can stay in the beautiful rooms and suites,
Via Ricasoli 20, 59100 Prato www.antoniomattei.com
including some under the original lighthouse that gives
Regaleali estate
the estate its name. Memorable meals from Chef Ludovico
www.tascadalmerita.it/en/estate/regaleali
De Vivo start with bread voted the “best on the table in
Anna Tasca Lanza cookery school
Italy” by the country's esteemed Gambero Rosso restaurant
www.annatascalanza.com
guide. He lets the produce shine, including something that
Capofaro estate
grows wild across the estate and has a varietal distinct to
www.capofaro.it/en Certa wines
Salina: capers.
www.certa.com.hk
Finishing our journey as we started, with the 21
PROMOTION
LEE KUM KEE
BRINGS ASIAN FLAVOURS TO THE WORLD These simple recipes will add a delicious new component to your family meals
Lee Kum Kee was established in 1888 by
Spanning over three centuries, Lee Kum Kee
its founder Mr. Lee Kum Sheung. After 131 years, it’s
has offered over 200 choices of sauces and condiments
no accident that Lee Kum Kee is still using traditional
ranging from oyster sauce, soy sauce, chilli products, cooking
recipes to produce the same legendary results. Lee
ingredients and vinegars to over 100 countries and regions.
Kum Kee has become a well-known household name
Lee Kum Kee’s sauces have been trusted to enhance the
of Chinese sauces and condiments with the mission of
flavours of any dish across thousands of menus around the
“Promoting Chinese Culinary Culture Worldwide”, as
world, bringing out “The Flavour is Kee.” With continuous
well as an international brand that symbolises quality
breakthroughs and innovations, Lee Kum Kee has evolved
and trust.
into the world leader in the Chinese condiment industry.
1888
Birth of Oyster Sauce and Lee Kum Kee
Use of Fresh Oysters
1980
Continuous Package Revamp
Production Line Upgrade
2012
Sauces Ventured into Space
L E E K U M K E E Q U I C K F ACT S •
Oyster sauce was invented by accident. Lee Kum Kee’s founder forgot to put out the fire while cooking oysters and a thick layer of brown paste with a fabulous taste was formed on the wok. This was the birth of oyster sauce.
•
The symbolism of the Lee Kum Kee logo represents a “cultural bridge" between east and west, a connection for all those who share a passion for Chinese and Asian food. While the unique purple text represents Lee Kum Kee’s "Constant Entrepreneurship".
•
Lee Kum Kee is adamant about the quality management philosophy of “100-1=0”. This means they tolerate zero error throughout the whole manufacturing process “from Farm to Fork”, conveying the message of “quality never compromised”.
•
Lee Kum Kee sauces were selected for the use on the spacecraft Shenzhou 9, 10 and 11 with its stringent quality standards. In 2015, astronauts brought along Lee Kum Kee’s Sriracha Mayo to NASA’s International Space Station.
22
PROMOTION
HOISIN PEANUT SAUCE FOR SPRING ROLLS SERV ES 4 — PR EP T IME: 2 MIN — COOK T IME: 3 MIN
INGREDIENTS:
3 tbsp Lee Kum Kee Hoisin Sauce 2 tbsp peanut butter 1 tsp Lee Kum Kee Pure Sesame Oil 1 tbsp Lee Kum Kee Minced Garlic 1/3 cup water or coconut milk peanuts for garnish, optional
1. In a small saucepan over medium heat, combine Lee Kum Kee Hoisin Sauce, peanut butter, Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Minced Garlic with a whisk. 2. Bring to a gentle simmer and slowly whisk in the water or coconut milk. 3. Heat until the sauce is glossy and smooth. You also want the sauce to have a slightly runny texture, so add more liquid until you get the desired consistency. 4. Serve the sauce with a peanut garnish and spring rolls.
23
PROMOTION
24
PROMOTION
BACON KIMCHI CHEESEBURGERS SERVES 2 — P REP T IME: 10 M IN — CO O K TI ME: 10 M IN
I N G R E D I E N T S:
1 lb ground chuck beef 2 burger buns 1/2 cup kimchi, chopped 4 slices American cheese 2–4 slices of cooked bacon salt and pepper to taste Lee Kum Kee Sriracha Mayo
1. Divide beef into four equal portions. Flatten each portion into a patty that is the size of the burger bun and indent the centre with your finger. Season the patties with salt and pepper to taste. 2. Heat a cast-iron skillet over medium-high heat. Place patties seasoned side down in the pan and season the other side. Cook two minutes and flip. 3. Put one slice of cheese on each patty immediately. Continue to cook for two minutes, then move patties onto a plate to cool. 4. Toast buns in the same skillet, cut side down then arrange buns on plates. 5. On the bottom half of each bun, spread Lee Kum Kee Sriracha Mayo. Add two burger patties to each burger. Then add bacon and kimchi. Put more Lee Kum Kee Sriracha Mayo on the cut side of the top bun. 6. Close burgers and serve.
Scan to visit www.corporate.lkk.com/en
25
MY LITTLE HK KITCHEN
26
MY LITTLE HK KITCHEN
MY LITTLE HONG KONG KITCHEN Recipe blogger and home-cook extraordinaire LA U RA W I L L I A M S shares her recipes for wholesome dishes to get you inspired in the kitchen. www.mylittlehongkongkitchen.com
C A U L I F LO W E R A N D PA R S N I P S O U P SERVES: 4–6 — P REP T IME: 15 M IN — CO O K TI ME: 1 H O U R I N G R E D I E N T S:
1 large head cauliflower
1 tbsp butter
3 large parsnips
bunch fresh thyme
1 onion
700ml vegetable stock
2 cloves garlic
2 tbsp natural yoghurt
3 tbsp olive oil 1. Preheat oven to 200ºC. Begin by breaking or chopping the cauliflower into small florets. Place into a bowl. Now, peel and chop two parsnips into cubes around 2cm big and place into the bowl with the cauliflower. Add in the leaves from 2 sprigs of thyme, 2 tbsp olive oil and a good pinch of salt and pepper. Gently toss the ingredients together and place onto a baking tray. Roast for 45 minutes, or until the vegetables are golden and cooked through. 2. When the roasted vegetables are almost cooked, finely slice an onion and place into a large saucepan with 1 tbsp olive oil and the butter. Allow the onions to cook and soften for a minute or two. Crush the garlic into the onion mix and add a few more leaves of thyme. Continue to cook until the onion is completely softened and the garlic is cooked through. 3. Reserving a spoonful of the roasted cauliflower for serving, add the rest of the roasted vegetables to the pan with onions. Mix through for a minute or two and then add in the vegetable stock. Bring to a boil and then reduce to a simmer for 5–10 minutes. 4. While the soup is cooking, use a potato peeler to peel the last parsnip into long strips. Place these thin strips onto a baking tray and add a touch of oil and salt and pepper. Cook at 200ºC for 10–20 minutes, ensuring you regularly check them to prevent burning. When the strips are golden and crisp, remove from the oven. 5. Use a stick blender to blend the soup into a smooth, creamy texture. Add a little water if it's too thick and to reach your preferred consistency. Stir a spoonful of yoghurt through the soup for extra creaminess and serve topped with the reserved roasted cauliflower florets and parsnip crisps. 27
MY LITTLE HK KITCHEN
28
MY LITTLE HK KITCHEN
P U M P K I N G N O CC H I W I T H S AG E, P E A S A N D PA N C E T TA SERVES: 4 A S A MAIN, 6 A S A STARTER — P REP TI ME: 20 M IN — CO O K TI ME: 1.5 H O U R S I N G R E D I E N T S:
1 large Hokkaido pumpkin or
200g diced pancetta
butternut squash
8–10 sage leaves
2 large baking potatoes
150g frozen peas
200–250g plain flour
Parmesan to serve
1 large egg 1. Preheat oven to 210ºC. Slice the pumpkin or squash in half and score vertically and horizontally with a knife to create a square pattern (this will allow the vegetable to cook more quickly). Use a fork to prick the potatoes all over. Place the pumpkin and potatoes onto a baking tray and cook in the oven for an hour, or until everything is cooked and soft all the way through. Allow the vegetables to cool slightly. 2. While the potatoes are still warm, press them through a potato ricer and into a bowl. 3. Use the ricer to press the pumpkin into a separate saucepan. The pumpkin will have a little extra water in it. Cook the pumpkin purée over a medium heat to remove the water. After around 5 minutes, this will become a lot drier. Allow to cool slightly and add into the potato mix. Reserve a couple of spoonfuls of the pumpkin purée for serving. 4. Combine the pumpkin and potato mix well and then add in a pinch of salt and pepper and the egg. Mix well. Add a little of the flour into the mix and combine gently into a dough. At this point, tip out onto a clean surface and continue to add the flour until you have a soft dough. Take care not to add too much flour or overwork the dough as this will make it tough. Dust a piece of cling film with flour and place the dough on it. Wrap well and allow to rest in the fridge for 30 minutes. 5. When the dough has rested, remove from the fridge. Dust the surface with flour, take a quarter of the mix (wrapping the rest back up) and roll into a long sausage shape until it is around 1 inch thick all the way through. Using a sharp knife, cut small pieces of the dough around 1 inch long all the way down. Continue this with each quarter of the dough. 6. To cook, place a deep pan of boiling water over medium heat. Drop each gnocchi into the pan, one at a time. They will initially sink to the bottom. Give the pan one gentle stir when they are all in and allow to cook for 2 minutes. When the gnocchi float to the surface, they are cooked. I recommend cooking only half the gnocchi dough at a time. 7. While the gnocchi cook, place a frying pan over a medium heat and add in the pancetta. Allow the pancetta to heat gently and release its own oils into the pan. As it does this it will become crisp. Now add in the sage. Allow this to cook in the pancetta oil. As the gnocchi float to the top, use a slotted spoon to remove them from the water and add to the pancetta and sage. Toss the gnocchi through the mix so that it is well coated in the oils and begins to slightly crisp. Add in the peas and mix well until they are soft. 8. To serve, spoon a little pumpkin purée onto a plate and swirl into a large circle. Top with the crispy gnocchi and finish with the cooked pancetta, peas and sage. Grate a little Parmesan cheese on top to finish. 29
MEATLESS MONTHLY
30
MEATLESS MONTHLY
MEATLESS MONTHLY C I N DY LA M of O L I V E O LY K I TC H E N cooks delicious vegetarian recipes that support local farms. www.oliveolykitchen.com
S P I CY ROA S T E D P U M P K I N W I T H S AG E P E S TO R I S OT TO Not only a perfect primo for vegans or vegetarians, this recipe is so versatile and can easily be adapted. Have the leftover purée any which way you want, be it in a pasta dish or simply a spread. SERVES: 2–4 — P REP T IME: 10 MIN — CO O K TI ME: 40 M IN
½ medium-sized pumpkin, cut into 1½ inch cubes
F O R T H E S AG E P E S TO:
1 clove garlic
½ cup fresh sage leaves
1 tsp ground paprika
1 cup fresh flat-leaf parsley
1 tsp ground cinnamon
½ cup walnuts, toasted
½ onion, chopped finely
½ garlic
1 cup arborio rice
½ cup freshly grated Parmesan cheese plus extra
½ glass Prosecco (dry white wine as alternative)
for serving (can skip if you are vegan)
800ml vegetable stock (keep it warm by heating slowly)
1–2 tbsp lemon juice
extra-virgin olive oil
½ cup extra-virgin olive oil
zest of 1 lemon
breadcrumbs, toasted, for serving
1. Preheat oven at 200ºC. Pulse sage, parsley, walnuts, garlic, lemon juice and zest in food processor then slowly pour in the olive oil while pulsing. Stir in Parmesan cheese manually. Set aside. 2. Season the pumpkins with paprika, cinnamon, salt and pepper along with a few drizzles of olive oil. Mix and spread evenly on a baking tray. Bake for about 15–20 minutes, until soft and golden. 3. Transfer the roasted pumpkin cubes and garlic to a food processor and blend until smooth. 4. Preheat a saucepan with a drizzle of olive oil on medium heat, cook the onions until tender and translucent. 5. Toss in the rice and evenly coat with the onion mixture before adding the Prosecco. 6. Add a couple ladles of the vegetable stock and stir until absorbed. Repeat this step by adding a ladle at a time on low heat for about 15 minutes. 7. Add about 2/3 cup of the pumpkin purée and 1–2 tbsp of the sage pesto along with another ladle of the stock. Stir and let the rice absorb. Repeat this step by adding one ladle at a time for about another 5 minutes until the rice is creamy and thick. 8. Serve the risotto with a drizzle of olive oil, grated Parmesan and toasted breadcrumbs.
31
GREEN KITCHEN EXPERIMENTS
GREEN KITCHEN EXPERIMENTS
Festive Edition C H E F TO M B U R N E Y of I N V I S I B L E K I TC H E N investigates new methods for cooking in greener ways
GREEN CHRISTMAS DINNER R U L E 1: I T ’S A L L A B O U T T H E S I D E S
If cooked well, the side dishes really are
the best things on the plate. So why not ditch the meat altogether? As long as you have an amazing gravy, it’s a very easy thing to do, and people really aren’t going to miss the meat (hands up if dry, bland turkey is your favourite meat?)
If you love turkey, go for a free-range or
organic option. This is the same advice I’d give for eating any meat at any time of year, and it stretches to seafood too: eat less, eat better. Better means your source is better and the supply chain is shorter and less mass-produced.
A
season
for
giving,
receiving
and
overindulging – Christmas dinner is meant to be a feast, right? The truth is that in terms of keeping a green kitchen, it’s normally one of the worst meals of the year. By following two simple rules (and a few pointers), you can turn that around, boost your culinary kudos and create new family traditions at the same time. > From left: festive slaw, cranberry tart 32
GREEN KITCHEN EXPERIMENTS
like this one – as food wastage will significantly drop if your food is tastier! R U L E 2: S H A R E!
The more, the merrier they say, and it is doubly
true around the holidays. Cooking for two people produces proportionally more kitchen waste than cooking for 20, so inviting friends and family is more fun and reduces waste. Plus, there are more people to take home any leftovers you do have.
Of course, you don’t want to run out of food,
This is a simple rule for a more sustainable way to
so planning a smaller main course along with lots of small
eat meat.
starter dishes and desserts that can be delayed is a great
Always look up the farm your meat comes
idea. Keep some cheese in the fridge that can fill a gap or
from. Is the farm a real place or actually a quaint brand
be saved for another time without creating wastage.
name? Is it within 500km of you? By checking where your
meat or seafood comes from, it does a lot towards making
someone who will make a soup out of it. Wash and recycle
your diet more sustainable. Seek out sustainably certified
your foil or turkey tray. Freeze any leftovers you’re not
seafood. If you’re looking for smoked salmon, the blue MSC
likely to eat within three days so that they don't end up
tag is still the most widely used label, and you can now
pumping nitrogen into a landfill.
find it at Hong Kong supermarkets.
Try using Omnipork instead of pork meat for
snacks you won’t end up eating, start looking close to
stuffing balls. Mixed with breadcrumbs, chopped dried
home and plate up a few extra meals for domestic helpers
fruit and some fresh herbs, fry them up and no one will be
to share with friends.
the wiser (and you’ll actually get compliments on them!)
You can choose whether or not you actually reveal they
wastage, make better use of your leftovers and share the
are, in fact, meat free.
love. You’ll not only be doing your bit for the world, but
you’ll be loved by those in your own little world too.
In terms of side dishes, go to town here. For
If you have cooked turkey, give the bones to
If you’ve cooked too much or overbought
Reduce meat, cook better veggies, reduce
me, a good Christmas dinner is like tapas – everything complements everything else with contrasting flavours. Think about sweet, spice, salt, acid, savouriness and heat and consider different textures of smooth, crunchy, crispy, and silky soft to make your Christmas dinner exciting to the palate.
When you can, buy your veg from local farmers’
markets. Beetroot, broccoli and cauliflower are often great in December, but if you have to go to the supermarket, you have the trade-off between buying more local loosepacked vegetables rather than plastic-wrapped organics, which may be more sustainably produced at the source before hopping on the plane. Use local sweet potatoes instead of air-freighted Idaho spuds. If no one likes sprouts – don’t cook sprouts! Add a little spice and honey to your root veggies and make sure you’re not under seasoning anything. From my 20 years of experience as a chef, most people don’t use anywhere near enough salt and pepper to make their cooking tasty. It’s probably the biggest thing you can do to reduce wastage – especially for big meals
> From left: vegetables from local farmers’ market, vegetarian buffet
Ask Tom your own kitchen queries and he’ll experiment to find the answer! Email him at asktom@afoodieworld.com 33