ISSUE 100 | JANUARY/FEBRUARY 2019 | WWW.AFOODIEWORLD.COM
Peas at Last
THIS HUMBLE VEG IS BREAKING NEW GROUND Food Off the Grid
The Food Nomad
Kombucha 101
Margaret River is a bona fide food nirvana
The culinary wonders of Dubai, The City of Gold
How to make your own digestive wonder-drink
join foodie club today Invitations to one-of-a-kind events Monthly deals & Foodie giveaways The hottest F&B news and updates
fr to join at www.afoodieworld.com @foodiehk
@foodiehk
afoodieworld
@afoodieworld
INTRODUCTION
YEAR OF THE PIG This feels very literally like the year of the pig for me, and not for the reason that you might immediately assume. The CEO
wild boars of Lamma have returned to
Lily Ng
our neighbourhood (they appear every
CTO
couple years to wreak a bit of havoc on
Derek Kean COO Shirin Ong EDITOR-IN-CHIEF
the local bins—who knows where they go in between). There are usually one or two, but this year brought with it a whole clan
Alicia Walker
of little piggies that aren’t so little and now
EDITOR-AT-LARGE
crowd the path on my walk home every
Cover image courtesy of Ceyhun Özden
Celia Hu
eve. They used to be the skittish sort that would tear into the woods
DIGITAL EDITOR
at the first sign of off-the-ferry footfall, but not this new breed. Perhaps
Stephanie Pliakas ART DIRECTOR
their more mellow attitude is due to the flexitarian outlook and new
Jen Paolini
alternative meats that are taking Hong Kong by storm—specifically, in
IT SPECIALIST & DPO
this case, Omnipork—and further solidifying their comfortable footing
Dale Foo
around the human species as they devour the delights of the garbage
DIRECTOR OF BUSINESS DEVELOPMENT Jason Strickland EVENTS & COMMUNICATIONS ASSOCIATE
cans. The pigs are taking back Hong Kong, one hoof at a time. And although the mess they bring is large, the irony is not
Jeniffer Chiat
lost on this resident. As we all continue to care more about where
CONTRIBUTORS
our food comes from, its impact on our bodies and the environment,
Cindy Lam, Laura Williams,
and viewing meat as an occasional indulgence rather than the main
Hannah Chung, James Barker
protein of every meal, it seems the year of the pig really is the pig’s year.
PUBLISHED BY Foodie Group Ltd.
So, here’s to thinking more about what we eat,
7/F Remex Centre,
and no more pigging out.
42 Wong Chuk Hang Road, Wong Chuk Hang, Hong Kong www.afoodieworld.com
Alicia Walker, Editor-in-Chief alicia@afoodieworld.com
PRINTED BY Teams Printing Co., Ltd.
If you’d like us to help you to promote your brand, please contact our team at sales@afoodieworld.com, 3791 2564
“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.” — SALLY EDWARDS
Foodie is published bi-monthly, 6 times a year. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect
LOVE FOOD? JOIN THE FOODIE COMMUNITY!
to any products, goods or services that may be advertised or referred to in this issue or for any errors, omissions or mistakes in any such advertisements or references. Foodie and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved.
@foodiehk
@foodiehk
afoodieworld
www.afoodieworld.com
@afoodieworld
INSIDE THIS ISSUE
08
14
13
02
INSIDE THIS ISSUE
30
08
14
26
PEAS AT LAST
FOOD OFF THE GRID: MARGARET RIVER
LITTLE HK KITCHEN
This humble little veg is breaking ground as a protein alternative
Not just about the wines, this
wholesome recipes to make in
to animal-based products
region of Western Oz is a bona
your kitchen
Laura Williams with this month’s
fide nirvana for food explorers
12 FOODIE CLUB A round-up of the deliciousness at our recent Foodie Club events
30
20
MEATLESS MONTHLY
THE FOOD NOMAD: DUBAI
Cindy Lam makes our vegetarian
We look deeper into the culinary
homemade soba in kombu broth
days super easy with her
13
wonders of the City of Gold
MEET THE WINEMAKER: JEREMY MULLER
25 KOMBUCHA 101
THE ZERO WASTE DIARIES
The viticulturalist behind
James Barker details how to
Our zero waste hero Hannah
Peccavi Wines spills the grapes
start your own batch of this
Chung chews over the problem
on the success of his vineyard
digestive wonder-drink
of gum and the plastic within it
32
03
FO R STA RT E RS
f or starters T H E H OT T EST NEWS B I TES
VACCINE FOR BEES Although the plight of the honey bees is well known, their numbers are still rapidly dwindling. Due to complex factors like disappearing habitats, climate change, pesticides, as well as numerous additional challenges facing the species, it represents a larger problem with the rising instability of the world’s overall ecosystem. To combat part of this ongoing issue, scientists in Helsinki have created an edible vaccine that could provide a cure for at least a portion of the vanishing pollinator’s population. This particular vaccine would fight against microbial infections and would be consumed through a sugar patty available to the queen who would eventually innoculate the hive through her offspring. Promising as it seems, there are still plenty of regulatory hoops to jump through to get the vaccine to market and ensure it’s safe for the bees as well as the people who will eat the honey.
NOT JUST DELIVERY mortar location dubbed The Food Market in Sai Ying Pun. Designed as a customer-facing deliveryonly kitchen space, it enables diners to order food for takeaway, or for delivery later, from within the shop rather than online, while also preparing food orders from the Deliveroo site. The Food Market will also provide a platform for the company’s restaurant partners to showcase and trial virtual concepts with customers. 58 HIGH STREET, SAI YING PUN 04
PHOTOGRAPHY: DAMIEN TUPINIER / UNSPLASH, DELIVEROO
Deliveroo have launched their first brick-and-
FOOD TECH
FOOD
TECH
The latest and greatest ideas being cooked up in tech kitchens:
3D-PRINTED MEAT-FREE STEAK Continuing the vegetarian meats conversation even further, alongside the meat-mimicking products globally emerging as the protein frontrunners of the future, now comes the first 3D-printed version. Italian bioengineer Giuseppe Scionti has created a 3D-printed meat-free steak made from vegetable proteins like rice, peas, and seaweed to craft a paste that, when printed, looks and feels like a raw steak. Although there are various vegan meatball, nugget, and burgers available, this is the first food invention to tackle the “fibrous flesh” market of imitating meat with vegetable proteins. Created by Spanish startup Novameat, this heralds another innovation tool for reducing consumers’ meat intake by providing a fleshy plant-based, meat-like product for shoppers craving a juicy steak when a burger just won’t do.
DIGITALLY MEASURING FLAVOUR The first artifical intelligence app for measuring flavour has been increasing in popularity for businesses aiming to digitally analyse the flavour profiles PHOTOGRAPHY: GASTROGRAPH AI, NOVAMEAT
of their products. Gastrograph AI predicts what consumers taste and innovates to match the evolution of consumer preferences. Through a series of AI input levels, users enter flavour categories that go deeper into specifics with each choice to pinpoint detailed flavours that are then analysed and shown in the app’s web-like interface. Early adopters of the app have been brewers, who use it to ensure their beers maintain a consistent flavour over time when faced with agricultural ingredients, which naturally vary. AVAILABLE ON APPLE APP STORE 05
PROMOTION
Eco-Chic Chinese New Year Pudding & Festive Feasts
Hotel ICON’s Above & Beyond unveils custom-made CNY packaging with local fashion brand Loom Loop This year, to honour the Lunar New Year, sky-high restaurant Above & Beyond have reached new heights with their collaboration with Hong Kong fashion brand Loom Loop. All the restaurant’s authentic Chinese New Year puddings are wrapped with the exclusive custom-made eco-chic cloth packaging from the award-winning design duo Polly Ho and Andy Wong. Inspired by a landscape painting written in poetry, Polly combined peach blossom and goldfish with vivid colour to bring luck, prosperity, and longevity to your loved ones as well as containing a mouthwatering pudding with traditional premium ingredients from Executive Chef Paul Tsui. The three flavours—Turnip Pudding with Yunnan Ham and Preserved Meat, Taro Pudding with Conpoy, and Preserved Meat—are available from 4 January 2019 until 4 February 2019 for $268 each.
06
PROMOTION
Festive Hamper
Authentic Chinese delicacies are the perfect gift for family. Share the joy this holiday with a hamper filled with delights like Australian Abalone head and preserved Chinese sausage. Available from now until 4 February 2019 for $2,398.
Lunar New Year Feasts
To celebrate the prosperous and joyful year ahead, Chef Paul has crafted the following specials to bring in the new year with a bang!
Dried Oyster Special Menu at Above & Beyond
Enjoy a carefully-crafted oyster extravaganza menu with dishes like Pan-fried Dried Oyster with Shredded Dried Bonito! Available from 1 January–28 February 2019.
Chinese New Year Fireworks Set Dinner at Above & Beyond
Begin the new year by indulging in a delectable set dinner while sipping on a glass of G.H. Mumm champagne and delightful dishes such as Deep-fried Goose Liver Rolls with Truffle and Mushroom and Steamed Sweetened Bird’s Nest Pudding. Available on 6 February 2019.
Poolside Chinese New Year Fireworks
Dress warm and experience the Chinese New Year fireworks by the poolside with unlimited G. H. Mumm Champagne, nibbles and snappy music for a lively start to the new year. Available on 6 February 2019. Chef’s Recommendations for Chinese New Year
Chef Paul presents symbolic dishes that harmonise with the Chinese wishes for the upcoming year that include Braised Sea Cucumber with Dry Shrimp Roe and Pomelo Peel and Braised Goose Web with Japanese Mushroom and Fish Maw. Available from 1–19 February 2019. For reservations for any of the above, please call 3400 1318 or email aboveandbeyond@hotel-icon.com Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon 07
PEAS AT LAST
08
PEAS AT LAST
PEAS AT LAST ALICIA WALKER explores the pod-shaped future of food Peas are the new rock stars of the food-tech world. Yes,
is helpful for building muscle, and is quite low on the
peas. It turns out the tiny green vegetables you were
allergenic profile as it’s gluten and dairy friendly, but it’s
hiding in that last spoonful of mash as a kid are the new
still part of the legume family, which means for people
building blocks for many a plant-based product that
sensitive to legumes, they need to be aware. The body
desires a nutritionally dense, yet environmentally sound
recognises and prefers real, wholesome protein choices,
alternative to animal products. From beef burgers and
either from animal or plant sources, and ensuring one
chicken strips to yoghurt, ice cream, mayo and milk,
has sufficient digestive capacity to break down proteins
peas are now forming the bedrock of vegan options for
is critical and often overlooked.“ In short, do give peas
our favourite foods.
a chance and consider pea-based products as valuable additional alternatives to eating less meat and dairy
WHY PEAS?
products, but eat them alongside other proteins and
You see, scientists have uncovered some very positive
plenty of whole foods to ensure you’re getting the full
attributes that extend beyond the conventional
gamut of nutrition your body needs.
knowledge about these little balls of goodness. It turns out that yellow split peas, commonly being used in new
THE PEA MAKERS IMPACTING THE INDUSTRY
pea-protein products, can texturally mimic meat and
US plant-based start-up Beyond Meat exploded onto
dairy. They are also nutritionally comparable in a variety
the scene in 2016, backed by Bill Gates, amid a rise in
of protein, iron, and amino acid levels and contain no
consumers choosing flexitarian lifestyles to reduce
gluten or lactose, making them rare to cause allergic
their own meat consumption in order to improve their
reactions. Peas are low in calories as well as absent of
health and the negative impact on the environment. The
the unhealthy fats found in meat, but they are naturally
Beyond Burger is completely vegan and made from a pea
rich in protein, so they don’t require much processing to
protein, along with beetroot for colour, that delivers the
extract this protein. After decades of being pushed to
fibrous texture of ground beef as well as the juiciness
the side of the plate, these tiny protein powerhouses find
and aroma. In addition to being cholesterol, antibiotic,
themselves as the unlikely contender in the battle taking
hormone- and GMO-free, this plant-based patty is richer
on the meat, cheese, and egg markets.
in both protein and iron than beef. The burger launched
But, before you place all your pea-based
in Hong Kong in 2017, and Beyond Meat has recently
eggs in one basket, peas are still not the only source
announced its UK expansion into Tesco supermarkets
of protein you’ll ever need. Peas can indeed be a solid
as part of its plans to be available internationally.
source, but they don’t contain everything your body gets
Similarly, Hong Kong-based company Right
from consuming animal products. Functional medicine
Treat has created the increasingly popular Omnipork.
practitioner and clinical nutritionist Miles Price says,
It’s also made from a plant-based blend, with the main
“Pea protein is a great source of amino acids, it has a
protein coming from peas, along with non-GMO soy,
good BCAA (branched chain amino acid) profile, which
mushrooms, and rice. This pork-mimicking product 09
PEAS AT LAST
comes out a whopping 71 per cent lower in saturated
this pea milk and got in touch with Ripple’s founders, Neil
fats and 62 per cent lower in calories than conventional
Renninger and Adam Lowry, to find out about the impact
pork, as well as being higher in fibre, calcium, and
their new “milk” is having on the industry. And, no, it isn’t
iron. This goes alongside the obvious environmental
green (or, worse, yellow).
considerations that no smart little piggies were harmed
What about chicken? In New Zealand,
purest form, protein has no taste. So when we set out
a company called Sunfed Meats recently launched
to make Ripple, we found that peas are among the most
chicken-free chicken made largely of a pea protein. Its
widely available crops in North America today. Strip
growing popularity is leading the food-tech start-up
away everything else, and you’re left with the purest
to expand into other mock meats within the country,
plant-based protein on Earth, which we were able to
hopefully expanding to our shores in the near future.
harness and use as the cornerstone of Ripple Foods.
In the dairy sector, our pals at JUST make
Across the board, we found that almost all alternatives
their popular JUST Mayo with a pea protein rather than
to traditional dairy milk lacked not only great taste, but
eggs. There’s also a dairy-free Greek yoghurt alternative
the nutrition that milk is meant to provide. Our mission
from Daiya that is protein comparable with regular dairy
from the beginning was simple: for food to be good, we
yoghurt, and even the dessert giants at Ben & Jerry’s
think it needs to taste great, nourish your body, and leave
have used a pea protein to produce a few vegan varieties
a small footprint on the planet.
of their ice cream—all using those humble little veggies Peas are now being utilised in many alternative
that are tough to keep on a fork. And, now, making waves in the milk world is
products. What is it that makes them so versatile as
US-based company Ripple, launching what is said to be
an animal-substitute? Adam (A): Peas are low in fat,
the most texturally similar milk alternative to date, using
cholesterol free and, most importantly, are an excellent
yellow split peas. We were curious to find out more about
source of protein. Comparatively speaking, almond milk > From left to right: Sunfed’s chicken-free chicken, Ripple pea milk 10
PHOTOGRAPHY: SUNFED MEATS, RIPPLE FOODS
Did it start with the pea or the milk? Neil (N): In its
in its production.
PEAS AT LAST
has one gram of protein per serving. Coconut milk has none. Cashew milk has none. And given their abundance, peas were the perfect vehicle to get us where we needed to be. Ripple has eight times the protein of almond milk and half the sugar of dairy milk, while also being lower in calories than milk, and, most importantly, it has the creamy, delicious texture that other dairy-free alternatives are missing. Unlike almonds, which require irrigation, or cattle, which contribute to deforestation and greenhouse-gas emissions, peas have a small environmental footprint and require significantly less water than dairy, almond, cashew or coconut milk.
What does pea milk taste like? A: Ripple products are rich and creamy and, to the surprise of many, don’t taste like peas! It has a very neutral flavour and a dairy-like aroma. Ripple milks are high in protein, which gives it body and richness, two things that make your coffee or tea creamy. And with its neutral flavour, it doesn’t make your coffee taste like nuts or soybeans.
What colour is it? A: The colour is a very pale off-white. It’s not quite as white as dairy milk, but close. It’s the plant sources (pea, sunflower) that give it that little bit of colour.
Have you had any adverse responses to the term “pea milk”? A: “Pea milk” is an odd term. Ultimately, the consumer wants to know that it’s plant based and what it is that it’s made from.
When will Ripple be available in Hong Kong and other markets? A: We don’t have a timeline for entering the Hong Kong market at this time, but we are certainly getting a lot of interest. The opportunity for Ripple in Asia is huge, and one we’re excited to get after. Due to the historical lack of dairy products in the market, combined with a very high rate of
PHOTOGRAPHY: CEYHUN ÖZDEN / PEXELS
lactose intolerance among Asian consumers, I think plant-based dairy is a natural fit.
What kind of feedback have you had? What do children think of it? A: Kids love Ripple! Because it actually tastes like milk. And that’s generally been the reaction from most people. In fact, we’ve had many lactoseintolerant people try it and say they worried they were going to have an adverse reaction because it tasted so much like dairy milk! 11
FOODIE CLUB
Discover all the fun from our Foodie Club events. Join us by signing up on www.afoodieworld.com. It’s free!
secret supper
napa valley vintners
We ended 2018 at Foodie Club on a high note by taking
Our very first event of 2019 also started the year with a
over thirty adventurous Foodies on a mysterious, yet
bang with an amazing five-course dinner prepared by
delicious journey with us that started on a random
Aberdeen Street Social and paired with ten different
street in HKU. Our eager guests were kept in the dark
wines from five different wineries courtesy of Napa
until they inched closer to a nameless restaurant space,
Valley Vintners in California, a global leader in producing
where the aromatic smell of coffee beans and fresh
responsible and sustainable wines. With renowned
tea leaves invited them in for our final Secret Supper of
Master of Wine, Debra Meiburg, along with winery
the year. They found themselves in the newly-launched
experts from Napa Valley Vintners gracing the event, our
hybrid space of Caterierge and The Tea Academics,
Foodies got a chance to glean useful facts on organic,
both sister companies of home-grown brand, The Coffee
biodynamic, and sustainably-made wines while they tried
Academics. Exuding a cosy vibe with a Scandinavian-
them out on their taste buds.
meets-industrial interior, the space will host private
After kick-starting the year with great food
dining events and workshop in the future. The night held
and drinks, we know a tasty future awaits our Foodie Club
many surprises that started with our Foodies concocting
members throughout 2019. If you want to be part of the
their own tea or coffee cocktail, a delicious feast, to then
action, join us now for free at www.afoodieworld.com/
ending the night with a Christmas gift lucky draw where
foodie-club!
everyone walked away with goodies.
> From left to right: Coffee demonstration, turkey wellington, Secret Supper lucky draw winners 12
MEET THE WINEMAKER
MEET THE WINEMAKER JEREMY MULLER dreamed of escaping the corporate world and launching a family-run vineyard. He did just that north of Margaret River in Yallingup, Western Australia, a region with a Mediterranean-style climate known for producing particularly sublime Chardonnay and Cabernet Sauvignon. We talk with the man behind Peccavi Wines about his journey amongst the vines How did you get into winemaking? Bought a vineyard,
Can you tell us about some of the techniques you
panicked, then signed up for a course at UC Davis, along
use? Making high end wine the traditional way is about
with hiring the best consultant I could find.
patience and not cutting corners. I think people would be surprised to learn that we are up every six hours to
Peccavi is Latin for “I have sinned”. How did you decide
hand-plunge the wines. And every time between getting
on this as a name for your vineyard? It was so difficult
ready, plunging, and then cleaning, the process takes
finding the right name as I was looking for something
about two hours, which means that for about a month
a little cheeky that wouldn’t cheapen the brand. It was
a year the most sleep I’d ever get in one go is four hours.
then I remembered a perfect story from history class at school about the famous British General, Charles Napier,
What do you think are some for the biggest challenges
and I thought Peccavi would be perfect; especially when
facing the wine industry right now? Succession
added to ‘No Regrets’ as a second label.
planning. I keep hearing how so many of the younger generations don’t want to get into farming and I’m
What makes it unique among the other vineyards in
already trying to find ways to keep my boys interested.
the Margaret River area? We have one of the highest elevations in Margaret River, some of the best soils and
What do the wines mean to you personally? Personally,
many different aspects, which lend to greater complexity
they are the culmination of a multi-year quest. Having
in the wines.
left a particularly aggressive industry where everything was measured in dollars and cents to then find a way to
How would you classify your winemaking style? Hands
produce something tangible. In addition, there is nothing
off, with as little intervention as possible; let the vineyard
better than seeing a stranger enjoying a wine I’ve actually
do the talking.
made myself. 13
FOOD OFF THE GRID
FOOD OFF THE GRID: MARGARET RIVER ALICIA WALKER takes a trip to Western Australia’s food and wine marvel Chances are you’ll know Margaret River for its prolific
The people here are incredibly welcoming, and alongside
and well-respected vineyards that are busily producing
the wineries and boutiques that charm the region,
some of the most exciting and innovative vintages in the
an array of craft breweries are cropping up that cater
world. The Mediterranean-style climate of the Margaret
towards family meals. The wines are equalled by the
River region, three hours south of Perth, creates near-
impressive cuisine that is local, seasonal, and faultlessly
perfect grape-growing conditions, while the swells of
executed by some of the best chefs in Australia. Our trip
the Indian Ocean provoke some of the best surf breaks
took place on the cusp of the summer season, towards
anywhere in the world. The waters of the dramatic
the end of November, which offered up balmy beach
coastline from the small hamlet of Yallingup down to
days and crisp evenings, ideal for terrace dining and
the Margaret River domain host migratory whale pods,
vineyard visits, and the ability to take in the Margaret
where we were regaled with columns of water shooting
River Gourmet Escape, an annual dining festival that
skyward from humpback whales and dolphins spiralling
draws in legendary chefs and a plethora of food-tourism
in the surf, along with countless kangaroos, possums,
events to the area. Here is one eating path to consider
blue-tongues lizards, and splendid fairywrens—and
journeying down on a visit to the majesty of the Margaret
that’s just the wildlife.
River region: > Top: Gourmet Beach BBQ 14
FOOD OFF THE GRID
MARGARET RIVER GOURMET ESCAPE
cooking in the UK and Australia, saying, “Eating seafood
GOURMET VILLAGE
by the sea is a whole lot different than eating it by the
This sprawling food festival, laid out over the vast territory
Thames.” While Jack quipped, “I used to do it differently,
of Leeuwin Estate, a beautifully groomed vineyard, was
until I realised Dad was right all along.” They explained
our first introduction to the Margaret River Gourmet
the food they had prepared, which included dishes of
Escape. The grounds were elegantly arranged with
swordfish, mussels, squid, potatoes, and pomegranate-
rows of tented tasting stalls of food and wine vendors,
topped salads, posed graciously for photos, and took
in addition to live music, talks, and masterclasses and a
part in lengthy chats with their fans. Fresh seafood
live cooking studio stage with chefs like Tetsuya Wakuda,
and free-flow wine with your feet in the sand in the
Ashley Palmer-Watts, and Nigella Lawson showcasing
company of legendary chefs made for an epic event,
their culinary skills for the crowds. LEEUWIN ESTATE,
alone worth travelling for. Held annually mid-November.
STEVENS ROAD, MARGARET RIVER, WA 6285
WWW.GOURMETESCAPE.COM.AU
GOURMET BEACH BBQ WITH RICK STEIN
RESTAURANTS & CAFÉS
The heart-stirring shores of Castle Rock Beach, adorned
BUNKERS BEACH HOUSE
with grand tepees, simple strands of lights, and
For breakfast, head to this little hamlet in the dunes of
showstopping fish-filled barbecues, provided a glorious
Bunkers Bay with the clearest water and whitest sands
setting for the final event of the three-day Gourmet
you’ll ever see. It’s an exciting whale-watching spot and
Escape. It was topped off by the charming banter from
the perfect place to enjoy a fresh baked muffin, yolky
the hosts, the beloved father-and-son chef team of
eggs, Tasmanian smoked salmon and avo toast or some
Rick and Jack Stein, who good-naturedly ribbed each
audacious vanilla waffles with caramelised banana and
other throughout. To the delight of the surrounding
honeycomb butter. FARM BREAK LANE, BUNKER BAY,
guests, Rick commented on the differences between
NATURALISTE, WA 6281, +61 (0)8 9756 8284
> From left to right, top to bottom: Chefs Jack and Rick Stein, Margaret River Gourmet Escape, breakfast at Bunkers Beach House 15
FOOD OFF THE GRID
LITTLE FISH
YARRI
This South African eatery in the area of Yallingup was
In the town of Dunsborough lies a gold mine of a
buzzing even on a Tuesday night. Hearty portions meant
restaurant, unassuming from the exterior and a culinary
welcome leftovers of the memorable blackened red
wonderland inside. Open for less than a year, this
snapper and house-speciality spare ribs with thick-cut
open kitchen is devising world-class cuisine like burnt
chips and seasonal stir-fried veg. There was no trace
pumpkin on nori cracker spiced with togarashi, kingfish
left of the chilli mussels that were gone in minutes—a
with sesame adorned with lush green strawberries, and
must if visiting this atmospheric restaurant overlooking
wood-grilled prawns with saltbush and XO sauce. Yarri
a lake and an art gallery, surrounded by ‘roo filled forests.
uses sustainable ingredients from small producers,
KOORABIN DRIVE, YALLINGUP, WA 6281, +61 (0)8 9755 2455
reflecting the six seasons of Western Australia’s Nyungar people, and delivers incredible service with wine
PRONTO CINO
recommendations paired expertly with their divine and
You’ll want to stop for a picturesque view of the
daring dishes. 6/16 CYRILLEAN WAY, DUNSBOROUGH, WA
splendour surrounding this recognisable red coffee van.
6281, +61 (0)8 9786 5030
You can catch up on all the local goss’ while enjoying a freshly ground, strong and creamy bespoke coffee from
WINERIES
Mark Balinski, while his wife Shelley has a selection of
ARAVINA ESTATE
nourishing cakes and cookies to munch on while you
Although we didn’t get a chance to dine here, we stopped
wag your chin. SLIPPERY ROCKS CAR PARK, YALLINGUP,
in to marvel at the stunning estate and to check out the
WA 6282, +61 408 081 818
incongruently uber-cool surf museum and collection of > From left to right, top to bottom: Lemon tree and circular garden at Cullen Wines, duck parfait with chicken skin at Vasse Felix, burnt pumpkin on nori cracker at Yarri 16
FOOD OFF THE GRID
retro muscle cars along with the kitsch neon-flecked
PIERRO
Bridget Bardot–dedicated Riviera Bar. 61 THORNTON
We popped into this intimate cellar for a taste of their
ROAD, YALLINGUP, WA 6282, +61 (0)8 9750 1111
eccentric wines, all dubbed into character profiles from the flavours they exude—Lady Chardonnay, for her
CULLEN WINES
“white peach and nectarine skin and playful citrus in
This charming biodynamic winery navigates its grape-
her eye, dressed in layers of creamy silk underpinned
growing by the moon and the stars and makes its
with steely structure”, Lord Pino’s, “the beloved uncle,
cuisine from what’s sprouting in its spiral garden.
dressed in weighty velvet with his cologne leaving hints
The fascinating story behind this family-run, naturally
of briar and brambly aromas”, and the Hon. L.T.C., “a
powered, and carbon-neutral estate is worth further
superb companion with whom to enjoy fresh seafood”.
delving into if you get the chance. We tasted the sublime
The wines are as enchanting as their descriptions, and
potted rabbit served with grilled chicory, gribiche, and
we were fully charmed. 4051 CAVES ROAD, WILLYABRUP,
sourdough crispbread as well as a dessert made from
WA 6280,+61 (0)8 9755 6220
the honeycomb of the on-site hives. Then we tried the wine. The minimal intervention and natural techniques
VASSE FELIX
make undeniably beautiful wines that are equally as
Our first cellar door visit was an impactful one. We
captivating as the food from this lovely estate. 4323
chose to induct ourselves at the very first winery
CAVES ROAD, WILYABRUP, WA 6280, +61 (08) 9755 5277
in the region, established in 1967, but one that has
> From left to right, top to bottom: Pork with seaweed, miso, and eel at Vasse Felix, olive groves at Eagle Bay, honeycomb ice cream at Cullen Wines 17
FOOD OFF THE GRID
aged like a… well, you know. The wines are renowned
the Saturday morning Margaret River Farmer’s Market.
as national benchmarks, and we discovered our
With around 50 stalls showcasing the best of the region,
favourite Semillion Sauvignon Blanc here along with
from fresh produce to local wares to homemade goods,
a spectacular Heytesbury Chardonnay that made a
everything tastes amazing. It’s all about appreciating the
lasting impression. The estate also houses an art gallery
fruits of the fertile soil of the region, sustainability, and
offering ever-changing exhibitions as well as a sculpture
minimal food miles here. LOT 272, BUSSELL HIGHWAY,
walk throughout the grounds. The restaurant produces
MARGARET RIVER, WA 6285
striking dishes like a decadent duck parfait with crispy chicken skin, chitarra pasta with walnuts, broad beans
MARGARET RIVER VENISON
and Pecorino crowned with flowers, and an elegant
If you’re keen to try some local Aussie game, stop by
pairing of pork with seaweed, miso and eel—dishes that
Margaret River Venison. Grab a bit of kangaroo biltong,
are still roaming around and reappearing frequently in
emu salami, crocodile chorizo or venison in various
our ever-present food recall. CAVES ROAD, COWARAMUP,
guises from this sweet little farm shop. 5103 CAVES ROAD,
WA 6284, +61 (0)8 9756 5000
GRACETOWN, WA 6284, +61 (0)8 9755 5028
SHOPS
PROVIDORE
EAGLE BAY OLIVES
This shop is an emporium for home cooks. With infused
This gourmet shop churns out abundant varieties of
olive oils of every description—from blood orange to
table olives, tapenades, pestos, dukkah, and seasonal
lemon—fresh syrups of fig and vanilla and raspberry and
jams. Produced in small batches in-house, all are gluten-
cherry balsamics, you’ll want to take it all home. Wines,
and preservative-free. A selection of handmade olive-
liqueurs, jams, dressings, spice mixes and cookware—
wood kitchen utensils and boards, olive oil toiletries, and
you’ll need an extra luggage allowance after visiting this
hand-painted ceramics make great gifts for those back
award-winning wonder shop. 448 TOM CULLITY DRIVE,
home. 521 CAPE NATURALISTE ROAD, EAGLE BAY, WA 6281,
WILYABRUP, WA 6280, +61 (0)8 9755 6355
+61 (0)8 9755 3188
YALLINGUP WOODFIRED BAKERY THE MARGARET RIVER CHOCOLATE CO
Show up at the right time (around 4pm) and you’ll be
This shop is worth a detour just to wander the aisles,
able to grab the bread warm and fragrant the minute it
perusing all the chocolate-covered madness. Have a
comes out of the oven. Soft-interiored bricks of white,
peek through the chocolate window and watch the
rye, and fruit loaf are the livelihood of this German baker,
magic makers at work, sip on hot chocolate, or sample
who supplies local shops and restaurants straight from
the goods from giant buckets of milk, dark and white
his wood-fired volcanic stone oven. 7 MCLACHLAN ROAD,
pastelles. Trying to tear yourself away will not be as
QUINDALUP, WA 6281, +61 (0)8 9756 6306
smooth as the chocolate you encounter. 415 HARMAN’S MILL ROAD, METRICUP, WA 6280, +61 (0)8 9755 6555
Special thanks to Rob and Claire Schlipper for the most magnificent unofficial tour of Yallingup and the
MARGARET RIVER FARMER’S MARKET
Margaret River region. It is an incredibly special place
If you’re too short on time to visit all the farm shops in the
where enchanting food, wine and memories are made.
area (make more time!), you can get a good dose from 18
FOOD OFF THE GRID
> From left to right, top to bottom: Margaret River Farmers’ Market, Peccavi vineyard, tree-lined road in Yallingup, Castle Rock Beach, kangaroo biltong from Margaret River Venison, Providore 19
> From left to right, top to bottom: Dubai skyline, shakshouka at Baker & Spice, The Flamingo Room by Tashas, Palazzo Versace Dubai, traditional boat at the Dubai Museum 20
PHOTOGRAPHY: DAVID RODRIGO / UNSPLASH, BAKER & SPICE, THE FLAMINGO ROOM BY TASHAS, PALAZZO VERSACE DUBAI
THE FOOD NOMAD
THE FOOD NOMAD
THE FOOD NOMAD: DUBAI CELIA HU loses herself in the culinary wonders of The City of Gold Superlatives are often used when it comes to describing Dubai; this port city by the desert grew from a humble past of nomadic herders and pearl divers into a shining pinnacle of modernity. Dubai is all about extremes, from its sizzling 48°C degree summers to its astonishing cityscape that seemed to rise overnight like a shimmering oasis of glass and steel. The largest, most populous city in the United Arab Emirates, Dubai got its jumpstart with the discovery of oil in 1966, but has transformed itself into a global business and trade hub. It’s home to the world’s tallest freestanding hotel, the Burj Al Arab, the world’s tallest man-made structure, the Burj Kahlifa, and the world’s largest shopping centre, the Dubai Mall. There’s even a smattering of man-made islands that resemble palm trees and the world map! In 2020, it will also play host to the World Expo. We recently grabbed our own magic carpet ride on a luxurious A380 double-decker Emirates aircraft to see what this jewel of the Middle East has to offer for a brief two-day trip.
DAY ONE 7AM— HOTEL CHECK-IN
11:30AM—BIRD’S-EYE VIEW
Drop off your bags and freshen up at one of the city’s
Get the lay of the land with a helicopter tour over Dubai.
many world-class hotels. On our particular trip, we stayed
Whizz by the Burj Khalifa, marvel at the man-made
at Palazzo Versace in Creekside, where everything from
islands of Palm Jumeirah, and gaze at the wetland
the sheets to the breakfast plates were veneered, of
sanctuary of Ras al Khor. A range of companies offer
course, in Versace fabulousness. JADDAF WATERFRONT,
tours, but HeliDubai seems the most established.
+971 4 556 8888
WWW.HELIDUBAI.COM
9AM—BREAKFAST WITH A VIEW
12:30PM—LAVISH LUNCHES
Grab a seat on the terrace of Baker & Spice at the Souk
Sure, you’ve just stepped off the plane, but that doesn’t
Al Bahar location in Downtown Dubai to get not only the
mean you aren’t “in the know”. See and be seen at The
most delicious shakshouka, but also a perfect view of
Flamingo Room by Tashas, an opulent restaurant best
the Burj Khalifa and Dubai Fountain. Eggs are poached
described as a love child between Wes Anderson’s Grand
in a vibrant homemade tomato and red peppers sauce
Budapest Hotel and the glitzy world of Gatsby. Marble
full of garlicky and spicy goodness to create this classic
floors contrast with salmon pink walls and a massive light
Middle Eastern breakfast dish, and plenty of fresh
installation reminds us of Japanese rice paper wafers. A
farmhouse bread is served alongside to mop up all
wide range of dishes are on offer, spanning from white
this eggy deliciousness. G-3, LEVEL 2, SOUK AL BAHAR,
fish ceviche to beetroot quinoa salad. JUMEIRAH AL
DOWNTOWN DUBAI, +971 4 4252240
NASEEM, MANDINAT JUMEIRAH, +971 42 44 7278 21
THE FOOD NOMAD
4PM—SOUK OUT
1920s. Push through the doors and you’ll find yourself
Take a ride on a classic abra boat, Dubai’s most
in a secret garden, an oasis full of turquoise benches,
traditional form of transportation. Drift down the creek
lace curtains, and flowers oozing with old-world charm.
like merchants did centuries ago and disembark at the
Emirati foods reign supreme here, along with over 150
gold and spice souks. A labyrinth of covered walkways
kinds of teas! Try the balaleet, a vermicelli dish infused
lead to hundreds of vendors. Try your luck at bargaining,
with sugar, cardamom, rose water and saffron, or break
but make sure to stick to actual stores and not street
into some freshly-baked khameer bread. AL FAHIDI
stalls if you want to buy real gold, as only stores are
STREET, BUR DUBAI, +971 4 353 5071
galaxy of flavours with huge golden bowls of saffron and
10PM—GOLDFINGER
steep towers of perfumed spices. SPICE SOUK: SIKKAT AL
As the name suggests, Gold on 27 at the decadent Burj Al
KHAIL ROAD. GOLD SOUK: 54 AL KHOR STREET.
Arab Jumeirah has somewhat of a gold theme going on. Step into a space draped in gold on almost every surface.
7PM—TASTE OF THE EMIRATES
After all, nothing at the Burj Al Arab is understated. Sip
A short walk from the souks in the Al Fahidi Historical
enticing cocktails such as the mysteriously named From
Neighbourhood is a national treasure—Arabian Tea
Kohl to Crystal, an aromatic mix of vodka, gin, vermouth
House. Founded by Ali Al Rais and lovingly restored,
blanc, white tea liqueur, sumac, and za’atar leaves. 27/F,
the venue once belonged to a pearl merchant in the
BURJ AL ARAB JUMEIRAH, UMM SUQEIM, +971 4 301 7600
> From left to right, top to bottom: Khameer hallomi za'atar from Arabian Tea House, spice souk, Gold on 27 22
PHOTOGRAPHY: ARABIAN TEA HOUSE, JUMEIRAH
monitored by strict government regulations. Discover a
THE FOOD NOMAD
DAY TWO 9:30AM—CULTURE TRIP
2PM—RETAIL THERAPY
Arrive at least 20 minutes early before the 10am opening
Visit the world’s biggest shopping centre at Dubai Mall
time at Jumeirah Mosque to sign up for a guided tour.
for some serious retail therapy. With over a thousand
Built under the supervision of the late Sheikh Rashid bin
vendors, an aquarium, ice rink, virtual reality park, a
Saeed Al Maktoum, the mosque is not only the site for
haunted house, a make-belief land called KidZania for
worship, but also for cultural exchange. Each 75-minute
the little ones, and even a complete dinosaur skeleton
tour is conducted by the Sheikh Mohammed Centre
dating back to the Jurassic, there’s literally something for
for Cultural Understanding, and is an open dialogue for
everyone here. FINANCIAL CENTRE ROAD
visitors to ask any questions they have about Islam. An Emirati fuala (or tea time) is served during the visit. For the
4PM—DESERT SAFARI
more adventurous visitors, try the camel milk ice cream
A safari is probably the best way to get acquainted with
at the Jumeirah Majilis Cafe. Modest dress is expected
this desert city. Scale sand dunes in a four-wheel jeep,
for both genders, meaning no shorts, sleeveless shirts,
watch a falcon show, then arrive at a traditional Bedouin-
or short skirts. Ladies must cover their hair when inside
style camp for a ride on a camel and a sumptuous
the mosque. AL JUMEIRAH ROAD, OPENS DAILY AT 10AM
dinner under the stars while seated on beautiful Arabian
EXCEPT FOR FRIDAYS
carpets. There’s a large variety of tour operators but we highly recommend going with Arabian Adventures as
12:30PM—TIKKA TIKKA TIME
they have their own exclusive campsite and a permit
Indians and Pakistanis have been in Dubai for centuries,
to operate in the Dubai Desert Conservation Reserve.
which means the subcontinent’s flavours have travelled
WWW.ARABIAN-ADVENTURES.COM
and developed well in this region. Locals will point you to Ravi’s for some of Dubai’s most authentic subcontinent If theme parks are more your cup of tea, there’s a
fare. This is a humble shop with plastic chairs and
huge selection to choose from, including the Atlantis
simple decor, and the most legendary chicken tikka.
Resort, Motiongate, Bollywood Park, LegoLand, and
Mutton kebabs, biriyani and dal fry compete for table
LegoLand Water Park. Fly with Emirates to any of their
space alongside freshly-baked naans. Wash it all down
157 destinations in 85 countries and you can arrange for
with some sweet lassi or perfumed chai. SHOP 245, AL
a stopover in Dubai for that extra bit of adventure.
DHIYAFA RD, OPP. UNION CO-OPERATIVE SOCIETY, SATWA
> From left to right: Desert safari with Arabian Adventures 23
THE FOOD NOMAD
UP IN THE AIR There’s nothing quite like relaxing at takeoff with a glass of bubbly. And if you ever have the opulent opportunity to fly First Class with Emirates, that glass would be full of vintage Dom Pérignon. Since the early 1990s, Emirates have been working with Dom Pérignon, and the airline is now its largest global partner. Out of the $147 million budget spent on alcohol purchases in 2017, $100 million was spent in France, focusing predominantly in the Bordeaux region. Emirates even offer exclusive access to the 2008 Dom Pérignon vintage since they’ve purchased that entire year’s production! Since 2006, the airline has invested more than $700 million into its wine program, with over 7 million bottles currently in storage in its exclusive cellar in Burgundy, France. Besides wines, the airline spent a whopping $10.5 million on spirits and beers last year, with an Emirates exclusive on the very decadent Hennessy Paradis Imperial. This means if you are a big indulger, you can almost drink the full value of your ticket on the flight!
A TASTE OF THE METRICS BEHIND EACH MEAL ONBOARD EMIRATES
28 plastic bottles are 2,500 bottles of Champagne are loaded on flights daily
recycled to make each economy class blanket
No piggy in sight—the entire catering centre is halal-certified
On flights to India, there are 10 different menus catering to different kinds of curries
220,000 meals are packed in the Emirates Dubai Catering Centre every day
All cutlery in First, Business, and Economy class are reusable 24
KOMBUCHA 101
KOMBUCHA 101 It might seem daunting to enter the world of fermentation but concocting this sparkling probiotic beverage will make you feel like a straight up kitchen scientist. Kombucha is incredibly good for the gut, and most importantly, it’s delicious. JIA Group Bar Specialist JAMES BARKER walks us through the origins of the fermented tea and tips for a top batch
ORIGIN
it’s generally easy to find someone to hand one over.
The first recorded use of kombucha was in China over
The scoby is the mother culture that sits in a jar with
two thousand years ago during the Tsin Dynasty and was
the tea and sugar and helps it to ferment. In the case of
known as “The Tea of Immortality”. For over a thousand
kombucha, the yeast on the scoby eats the sugar in the
years, it has been used widely in China, Japan and
tea liquid and creates Co2 bubbles and a small amount
Central Europe.
of alcohol. Use loose-leaf tea and instead of brewing hot, brew the tea cold for eight hours, which extracts a fuller
HOW FERMENTATION WORKS
spectrum of flavours from the leaves. Once infused, the
Fermentation is the name for a process where sugar is
tea is then fermented for a week. After the first week-
consumed by yeast and in turn the yeast creates Co2
long fermentation, the liquid is siphoned off and bottled
gas (fizziness) and a small amount of
with an additional small amount of sugar,
alcohol. Because the yeast consumes
around 25 grams per litre, and left to
sugar, it also makes a liquid less
ferment for a further 48 hours. This is
sweet. The longer a liquid
the second fermentation, or “bottle
ferments, the less sweet it
fermentation”, as it’s referred
will become until eventually
to in brewing terms. The
it turns to vinegar.
sugar is consumed by the
PHOTOGRAPHY: MICHAEL GARTEN / WIKIPEDIA
yeast and creates a build-up HOW TO MAKE
of Co2 in the bottle, which
KOMBUCHA
naturally
carbonates
the
Kombucha is made from
drink and gives it its fizziness.
black tea and sugar, and
Through
is made with the help of a
fermentation,
symbiotic colony of bacteria
the flavour of the tea from
and yeast called a scoby.
sweet to tangy. Depending
You’ll need to find someone
on the season—as warmer
who makes kombucha to
air temperatures affect the
donate a scoby to you to
speed of fermentation in
begin—a
new
scoby
is
this
process it
of
changes
the tanks—the kombucha is
made with each batch, so
ready after around 10 days. 25
LITTLE HK KITCHEN
26
LITTLE HK KITCHEN
LITTLE HONG KONG KITCHEN Recipe blogger and homecook extraordinaire LAURA WILLIAMS shares her recipes for wholesome dishes to get you inspired in the kitchen. www.mylittlehongkongkitchen.com
ITALIAN-STYLE STUFFED PEPPERS SERVES 4 — PREP TIME: 10 MINS — COOK TIME: 30 MINS FOR BELL PEPPERS:
4 bell peppers 1 cup couscous 100g sun-dried tomatoes 80g pitted olives 100g jarred sweet pepperdew peppers 1 bunch of fresh basil 1 bunch of fresh parsley 1 ball of mozzarella 100g toasted pine nuts 50g dried breadcrumbs FOR PESTO:
1 bunch of fresh basil 1 garlic clove 30g toasted pine nuts 30g Parmesan cheese Olive oil to loosen 1. Pre-heat the oven to 200°C. Slice the bell peppers in half lengthways and remove the seeds. Rub the peppers with olive oil and season with salt and pepper. Place them, inside facing up, into a baking dish and bake in the oven for 20 minutes until the peppers have slightly softened and charred. 2. Make the filling by placing the couscous into a large bowl. Add boiling water until it covers the grains by 1cm. Set aside. Make the pesto by placing the basil, garlic, Parmesan, and pine nuts into a food processor. Blitz into a pulp. Slowly add olive oil while pulsing until you achieve a green paste. 3. Once the couscous has absorbed the water, take a fork and gently loosen the grains. Add in two tablespoons of the pesto and mix through the couscous. Season with salt and black pepper. 4. Chop the herbs, mozzarella, sun-dried tomatoes, olives, peppers and add them to the couscous. 5. Once the bell peppers are partly cooked, remove from the oven and fill each one with the couscous filling. Top each pepper with a sprinkling of breadcrumbs and a final drizzle of olive oil before placing back into the oven for a further ten minutes. 27
LITTLE HK KITCHEN
28
LITTLE HK KITCHEN
SPAGHETTI & MEATBALLS SERVES 4 — PREP TIME: 20 MINS — COOK TIME: 15 MINS FOR MEATBALLS:
200g beef mince 200g pork mince 100ml milk 1 slice of stale crusty bread 1 garlic clove 1 red chilli 1 handful of fresh chopped parsley ½ diced white onion 1 egg 2 tbsp plain flour Salt and pepper to season FOR SAUCE:
½ white onion 1 garlic clove 800g chopped tomatoes, tinned 1 tbsp tomato purée 1 tsp sugar 1 tsp dried oregano 75ml red wine Salt and pepper to season Cooked pasta to serve 1. To make the meatballs, tear up the stale bread and place into a bowl with the milk. Allow to absorb and soften. Place the diced onion into a frying pan with a drizzle of olive oil. Chop the garlic and chilli and add to the onions. Fry the mixture until soft and place into a bowl to cool. 2. Place the beef and pork mince into a large mixing bowl. Add in the cooled onion mix, parsley, egg, and salt and pepper to taste. Squeeze the softened bread to remove the excess milk and add to the bowl. Use your hand to combine the mixture well. 3. Dust your hands with flour and create a golfball-sized meatball. Place on a tray and repeat with the rest of the mixture. To cook, place a drizzle of olive oil in a deep frying pan and fry the meatballs for a few minutes until browned all over. Remove from the pan and set aside. 4. Using the same pan, make the sauce. Add in a touch more olive oil and the chopped onion and garlic. Fry until soft. Deglaze the bottom of the pan by adding in the red wine and stir to remove the sticky goodness from the bottom. Add in the tomatoes, sugar, oregano, and tomato purée. Stir to combine and simmer for a few minutes. 5. Add in the meatballs and allow to simmer in the tomato sauce for around ten minutes to allow them to cook through. Serve the meatballs stirred through cooked spaghetti and finish off with chopped parsley and a grating of Parmesan cheese. 29
MEATLESS MONTHLY
30
MEATLESS MONTHLY
MEATLESS MONTHLY CINDY LAM of OLIVE OLY KITCHEN cooks delicious vegetarian recipes that support local farms. This delicious clean bowl of soup noodles will help nourish your system after a marathon of festive food. www.oliveolykitchen.com
SOBA IN GINGERY FENNEL KOMBU BROTH SERVES 1 — PREP TIME: 10 MINS — COOK TIME: 35 MINS FOR BROTH:
1 kombu 1 litre of water 3 dried shiitake mushrooms, soaked in hot water for 30 minutes 1 small bowl of fresh shaved fennel with stems 150-200g broccoli and cauliflowers florets and stems 1 thumb-sized ginger, thinly cut 2 tbsp soy sauce 2 tbsp mirin 1 tbsp brown sugar FOR SOBA:
80-100g soba 100-150g fried tofu, cut into triangles 1 small bunch of chopped spring onions Toasted sesame and shichimi togarashi (optional) 1. Soak kombu in a small pot of water for at least 1–2 hours. Bring to a boil and remove kombu as soon as water starts to boil. Add ginger and the stems of broccoli, cauliflowers, and fennel. Let simmer on low heat for 15 minutes. 2. Use a strainer to remove the vegetable chunks. Add soy sauce, mirin, and brown sugar to the broth and bring to a boil again. Season to taste. 3. Preheat the oven to 180–200ºC. On a baking tray, mix caulifowers and broccoli with some olive oil. Roast the vegetables for 20 minutes until they are browned. 4. Bring two pots of water to a boil. Use one to cook the soba according to package directions and the other one to re-soak the soba after it has been rinsed in ice cold water. This will help to keep your soba hot without losing its texture. 5. Assemble the soba, fried tofu, roasted vegetables, and freshly-shaved fennel in a bowl before adding the hot broth. Garnish with spring onions, sesame, and sprinkles of shichimi togarashi. Serve immediately. 31
THE ZERO WASTE DIARIES
GUM: A STICKY SITUATION HANNAH CHUNG is on a zero waste challenge. She seeks eco alternatives and green solutions for everyday living and aims to achieve a zero waste life.
“Swallow a piece of gum and it’ll stay in your body for
millions to remove from pavements around the globe. It
12 years,” goes the old wives’ tale. And now that we
seems Singapore got it right and abolished it altogether
know nearly all the gum on the market today is made
dating back to 1992; perhaps others should follow suit.
out of synthetic plastics, the tales of it being harmful
Going back to the beginning, gum was
to your body may not seem so far fetched. Even more
made from a natural rubber substance called chicle,
disconcerting is to think that all those chewed up chunks
from the sapodilla trees of Central America. Chicle was
of gum you chomped on as a child and naughtily stuck
the common ingredient used for gum production pre-
under the desks at school, or even the ones you diligently
Second World War and it was only in the 1960s that
discarded in the bin, still exist in the same form today and
manufacturers started switching from this natural rubber
will outlive you for many more years in the future.
to the more affordable synthetic rubbers. For those that
Gum is completely non-recyclable, non-
can’t quite give up their chewing gum habit but want
biodegradable, and detrimental to sea life, breaking down
an eco-alternative, or for chicle-curious chewers, we’ve
into microplastics that end up in the ocean. It’s also the
taste-tested two brands of gum that have gone back to
second most littered item after cigarette butts and costs
natural chicle as their main ingredient. 32
PHOTOGRAPHY: ALEKS DOROHOVICH / UNSPLASH
Follow her journey on Instagram at @thezerowastechallenge
THE ZERO WASTE DIARIES
For more zero waste tips and green solutions to try at home, visit www.afoodieworld.com/users/hannah
THE HUMBLE CO. Mint or Lemon Flavour: $24 for 12pcs from Foodcraft.hk The box is made from simple recyclable paper packaging and inside contains small round balls of gum. You’ll give your jaw a good workout here (which is claimed to be a good thing according to dentists), and the gum owns a subtle flavour akin to a weak cup of peppermint tea that then fades after around five minutes of flavour-filled chewing. These are sugar-free, sweetened with xylitol, and the tang of the lemon flavour was favoured over the mint by our tasters.
SIMPLY GUM Mint or Cinnamon Flavour: $22.54 for 15pcs from iHerb.com This fancy packaging makes it look like a more premium product, and we were rather impressed by the set of ‘post chew wraps’ cleverly built into the box to save you having to find an old tissue. Disappointingly, they’ve gone a bit too natural in the appearance of the actual gum that resembled fish food pellets rather than chewing gum. The mint taste was even weaker than the Humble Co. brand, really harking back to pre-war times. Their cinnamon flavour, however, was a hit especially amongst our North American tasters.
WILL THIS BECOME A REGULAR PURCHASE? Probably not. We gave up chewing gum long ago and although we appreciate these brands and what they stand for, we’ll probably continue to abstain altogether. But for those that love their gum-chewing habit, both these brands will break down naturally and give you a guilt-free chew. If breath freshness is your chief concern, for a more natural way to
PHOTOGRAPHY: SEED HONG KONG / FACEBOOK, SIMPLY GUM, @ EVERIMAGESPHOTO / INSTAGRAM
go about it, try out oil pulling in the morning. Simply swish around a tablespoon of oil (coconut, olive, sesame) in your mouth for five to twenty minutes to pull out toxins and keep your mouth healthy and fresh.
> From left to right: The Humble Co. chewing gum, Simply Gum flavours, Simply Gum’s post-chew wraps
What will we be eating in the future? How will innovation and technology change our dining experience? How do we create a sustainable food cycle? The award-winning Food's Future Summit is an unprecedented gathering of international experts and conscious consumers to explore key innovations, trends, and issues in food. Gain groundbreaking insights and networks and stay ahead in the global dining space.
ARE YOU READY TO TAKE PART IN OUR FOOD’S FUTURE? For partnerships, contact future@afoodieworld.com or visit www.foods-future.com.