HISTORY OF MAGNUM ICE-CREAM
‘‘ INTENSE MAGNUM PLEASURE THAT STAYS WITH YOU LONGER ’’
The ice cream today known as Magnum was launched in Germany in January 1989 as an upmarket ice cream for the existing Nogger brand, and it was originally manufactured by Frisko in Denmark. The original Magnum (later rebranded as Magnum Classic) consisted of a thick bar of vanilla ice cream on a stick, with real chocolate coating. As there was no real chocolate which could stand the temperature of −40 degrees Celsius, an ad hoc chocolate was developed by Belgian Callebaut. The original Magnum had a weight of 86 grams and a volume of 120 mL). The company also started selling Magnum ice cream cones in 1994 and an ice cream sandwich in 2002.
Moments were introduced which were bite-size ice cream treats with caramel, chocolate, or hazelnut centres, followed later in the year by “mini”, “crunchy” (with almonds), and “light”. Late 2002 saw the launch of Magnum Intense, a chocolate truffle center enveloped in ice cream and covered with chocolate, and the limited edition 7 Deadly Sins series of ice creams, whose flavours were named after the seven deadly sins. Sins was followed by another limited edition range in 2005 in which each flavour was named after one of the senses: Magnum Aroma, Magnum Touch, Magnum Sound, Magnum Taste, and Magnum Sight.
Starting in 1992, the company added Magnum Almond, Double Chocolate, and other flavours. In 2002, Magnum branched into frozen yogurtwith their raspberry fruit swirl covered in milk chocolate.
In 2003, Streets, the brand under which Magnum is sold in Australia and New Zealand, brought out a limited edition series of ice creams known as The Sixties Nine featuring sixties-related names: John Lemon, Wood Choc, Jami Hendrix, ChocWork Orange, Peace ManGO, Cinnaman on the Moon, Cherry Guevara, Candy Warhol and Guava Lamp. Consumers who collected nine of these ice cream sticks could send them off to gain a free Magnum T-shirt. The extreme popularity of the ChocWork Orange resulted in Streets selling it as the “Chocolate Orange” Magnum for some time after the remainder of the range was discontinued. Similarly, the Peppermint Envy of the Seven Deadly Sins range became “Peppermint” and is still available in Australia today.In Greece, the Magnum brand name is owned by Nestlé, so the Unilever ice cream uses the name Magic.
In 2008, Magnum brought out new variants in the UK— Mayan Mystica, a chocolate ice cream Magnum blended with cinnamon, nutmeg and honey flavours; and Magnum Minis available in a variety of flavours. Eva Longoria was the face of Magnum in 2008. Also in 2008, Josh Holloway, from television’s Lost, was selected as the first male spokesperson of Magnum in Turkey. Benicio del Toro and Caroline Correa starred in a television commercial for Magnum Gold, directed by Bryan Singer.
In China, the Magnum name is retained; however, there are fewer varieties—as of 2009 there are only vanilla, cappuccino, and crunchy. Mint and double chocolate were introduced in 2006/7 but were pulled from the market in 2008 (or possibly before).In 2011, Magnum ice cream was launched in the US and Canada with six varieties: Double Caramel, Double Chocolate, Classic, Almond, White and Dark. In 2011, actress Rachel Bilson became the spokesperson for the ice cream brand.
In 2009, Magnum Mini Moments were launched. They came in three types of chocolate: milk, white and dark all with 5 different flavours including almond, truffle etc.
In 2014, The Philippines opened a “make-your-own” or “doit-yourself ” Magnum dessert bar/cafe called Magnum Manila. First branch at SM Aura’s Sky Park, Taguig.
Magnum Cafe Kuala Lumpur T-023, 3rd Floor (same wing as GSC Cinemas) Mid Valley Megamall
Sunday to Thursday (10am to 10pm), Friday & Saturday (10am to 12am, last call at 11.30pm) 5
HISTORY OF THE HARAJU-CUBE -HISTORY
MILK “Milk and Toast and Honey” is the third single released from Swedish pop duo Roxette’s 2001 album Room Service. The single was only released commercially in Europe and Australia and although it did not become a massive hit, Per Gessle had the melody stuck in his head for a year before he wrote anything down. The song also became a major radio hit in South America and many European countries. 103, Empire Damansara, Jalan PJU 8/8, Damansara Perdana, Petaling Jaya.
TOAST Some people said that honey toast were believed to be started from karaoke box in Sapporo Japan but no one know the truth. Honey toast was served at high class disco VIP lounge during the 1980’s in Japan due to the gorgeous look and decoration. After 1990’s they started to get popular in karaoke and family restaurant around Japan. Now you can find honey toast everywhere in Japan. Sun & Tues-Thurs (11am to 11pm) Fri & Sat (11am to 12am) Closed on Mon 7
HONEY Haraju Cube is brings Shibuya honey toasts with tantalising twists to Empire Damansara. The bread rates well for taste & texture, a testament to the experience & expertise of Haraju Cube co-founder Kent, who formerly worked at a Plaza Damansara bakery. The outlet takes pride in its ingredients; even its honey, served on the side, is thoughtfully tuned for a subtle sort of sweetness. +603-7733 5973
HISTORY OF INSIDE SCOOP Around 1950, Hickory Valley Farms opened up a butcher shop in this building (you can still see the name on the front concrete stoop). And then in the 1970′s, Mr.Harold Wetzel bought the property, expanded the building, and it became the new home of Ronnie’s Lawn Mower sales and service. (Most of the local residents remember the building because of the tractor that was on the roof.) Ronnie decided to retire (and make a lot of loyal lawn mower repair customers unhappy) right around the time Penny and Tony Caciolo, also from Coopersburg, had the idea to open an ice cream and coffee shop. After spending countless nights watching their son play baseball and football on the 45 acre sports fields that are behind the building, the Caciolos’ realized that there was NOWHERE to take the kids after games for a celebratory ice cream cone. In addition, there was nowhere to get a good cup a coffee on a chilly football game evening or Saturday morning.After scouring the area for suitable locations for an Old Fashioned, family run, locally owned Ice cream parlor, the current building was found. (It was hard to miss, since it is attached to the baseball and football fields!) Because of the cooperation of the Wetzel family, it appeared that The Inside Scoop had a found a home. Or so it was thought. Then it was realized that a zoning approval was needed because of the unusual residential zoning of this property. After a few meetings, the Coopersburg Mayor, Jonathan Mack, the chief of police, Daniel Trexler, the zoning board, and the borough council gave this project their full support and blessing, so the project was able to move forward. Everyone expected a bureaucratic nightmare, but Coopersburg proved why they are such a great little town. After about 5 months of intense building rehabilitation, The Inside Scoop was born. The philosophy of giving a superior product at a fair price in a friendly, fun atmosphere that helps you forget the worries of the world and escape into your ice cream or coffee, was finally a reality. The memories that the 2 owners (Penny and Tony) had of growing up together in Emmaus and visiting the local ice cream shop on dates when they were 15 seemed to be almost impossible to create in this busy day and age. But it appeared that this impossible task was becoming a reality. The Inside Scoop hopes to create some lasting memories for you as well. Whether it is trying to eat one of our 14 scoop smoking volcano sundaes with your best friends, watching a movie in our lounge, or just relaxing in our living room and playing shuffleboard with family and friends, we hope to provide you with some very memorable experiences. No. 9, Jalan Telawi 3, Bangsar Baru, 59100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur. +603-2202 0235
Monday to Thursday (1pm to 11pm), Friday and Saturdays (12.30pm to 12am) Sunday (12:30pm to 11pm) 9
HISTORY OF DIP & DIP The story of dip ‘n dip started with two friends who had a simple idea and a great love for fine chocolate. They hoped to use their passion to create something exciting that they can share with people. On the 15th of February 2009, we embarked on an adventure started when Firas Daker and Amer Al Haffar opened their first store. What happened soon after was a huge sweet surprise even for them when the little chocolate kiosk grew into a huge global success. What began as a hobby fast transformed into a lifelong mission, supported by their families and partners Dr. Naoras Daker and Mr. Abdulsattar Al Haffar. dip ‘n dip soon opened its doors to chocolate lovers in many countries all over the world. Our global journey has landed us recently in the Canadian borders among many other countries we expanded to. LB-2 The Curve Mutiara Damansara Mall Kuala Lumpur. No.5, Jalan Telawi 3, Bangsar Baru,59100 Kuala Lumpur. +603-7733 4442 +603-2201 5052
10am - 10pm
We are excited to build on our universal success and continue to share our chocolate bliss with dessert lovers around the globe. Dip ‘n dip is the chocolate heaven, and it only takes a single visit to our store to understand why. It is the ultimate entertaining destination where you can enjoy your time and indulge in the wonderland of decadent Belgian chocolate. It is a time out for you and your loved ones. We focus on offering our visitors experience above all. In this sense, we can guarantee that no two customers savor our chocolate the same way. In our continuous efforts to have something for every taste, we offer over 30 dessert items and 55 beverages, all embellished with our unique concept. The hardest decision will be whether to finish it off with milk, dark or white chocolate or the three of them.
1208 S Howard Ave, Tampa, FL 33606 United States.
THE STORY OF BERN’S STEAK HOUSE The story of Bern’s Steak House begins in 1923 when Bern Laxer was born on the Lower East Side of Manhattan. After serving in World War II, Bern returned to New York City where he met his wife, Gert, in a copywriting class at NYU while earning his degree in advertising. Bern and Gert married in 1950, and Bern supported them with his one-man advertising agency. In 1951, Bern and Gert planned to move to California, but they first wanted to visit Bern’s aunt in Tampa. After watching his aunt labor tirelessly in the Chinese restaurant she owned for nearly 40 years, Bern vowed never to enter the restaurant business. During their time in Tampa, they ran out of money so they simply decided to call Tampa home.
Bern found work in advertising with several companies, while also freelance writing a garden newsletter called Garden Notes in his spare time. In 1953, they bought a small luncheonette called The Gator Juice Bar which served orange juice, coffee, and cold sandwiches at lunch time. After several months, the Laxers added cold breakfast and opened earlier in order to accommodate more diners. Bern and Gert spent five days a week working at the luncheonette while Saturdays were reserved for shopping, cleaning, scrubbing, and making repairs in order to prepare for the week ahead. The Laxers served dishes prepared with only the freshest and best ingredients in their small restaurant. Bern passed away in 2002. Gert, now retired, visits occasionally while their son, David, carries on the tradition of running Bern’s Steak House, Bern’s Fine Wines and Spirits, and our sister restaurant, SideBern’s.
RESTAURANT The Bern’s Team
With a quiet, friendly demeanor, David Laxer, son of Bern’s Steak House’s founders, Bern and Gert Laxer, is now guiding this venerable legend and its other two siblings – SideBern’s and Bern’s Fine Wines & Spirits to success. The three businesses continue to adhere to, and use Bern Laxer’s original philosophy, “We Do Things Differently” as a guiding principle that David Laxer believes delineates the business from competitors. This philosophy has kept guests returning again and again and the recognition flowing. Bern’s continues to be celebrated for excellence in food and wine and SideBern’s follows closely winning prestigious honors including a 2012 James Beard semi-finalist nod and recognition annually from DiRona, Wine Spectator Magazine (Bern’s has been awarded the Grand Award since 1981 and SideBern’s, an Award of Excellence since 2002) and Florida Trend Magazine’s, “Golden Spoon Award.” In 2002, Bern’s was inducted into Florida Trend’s newly created Hall of Fame for its dining excellence.
David Laxer - President and Owner
Affectionately called “Hab” by everyone at Bern’s, Habteab emigrated from the small African country of Eritrea in 1983. Since he enjoyed preparing meals for his family when he was young and everyone predicted he would one day be a chef, he attended the Swedish Culinary Institute in Sudan, Africa. When he settled in the United States, he left his culinary career behind and began attending USF to pursue a degree in accounting. But soon, the childhood predictions came true and he decided to return to the kitchen. Hab enjoys cooking because it is so similar to chemistry especially creating new things with his favorite ingredients, garlic, tomato and onion. He says, “It is truly exciting to take different ingredients, textures and flavors and create something completely new and different and at Bern’s we have so many opportunities to utilize some of the best products in the world.”
Habteab Hamde - Chef de Cuisine
RESTAURANT HARRY WAUGH DESSERT ROOM
Experience something decadent…
One of the most famous, and popular, aspects of Bern’s Steak House is its dessert room. Here guests can enjoy a leisurely and intimate end to their dining experience choosing from nearly 50 dessert choices to more than 1,000 dessert wines and spirits. The Harry Waugh Dessert Room was built as a tribute to Mr. Harry Waugh, an internationally known and respected wine connoisseur, director of Chateau Latour and good friend to Bern Laxer. Waugh’s books and personal diaries on wine tasting are well known throughout the world.
While dining at Waugh’s home in London, Laxer was introduced to the idea of building a separate dessert room in his restaurant. After dinner in the formal dining room, Waugh showed Laxer to the “drawing room,” a separate room for coffee, brandy and dessert. It was here that Mr. Waugh posed the question that would forever change the dessert experience at Bern’s Steak House. After returning from London, Bern Laxer announced his plan to build the Harry Waugh Dessert Room. Construction began in March of 1978 was completed and opened in 1985.
Shop 2, 326A King St Newtown Railway Station, Newtown.
THE STORY OF 2 BUBBLES DESSERT BAR We are passionate about our approach to providing incredibly delicious, mouth-watering desserts whilst making every person who walks through our door feel like they are part of our family. We have spent a lot of time researching & developing our own secret recipes for sweet treats that are lovingly handmade daily. It all started when we were traveling around the world, enjoying the opportunity to experience some of the sweet delights unique to various culture.
The surprisingly light and satisfying cold dessert known as Snow Shave from Taiwan, the amazingly delicious waffle and chocolate from Belgium, the rich and silky hot chocolate drink from Italy, of course their delightful gelatoâ€Ś with all these fantastic experiences and memories of desserts we feel that we have to introduce them to Sydney. Come in & taste: the finest hot chocolate [ Milk & Dark] the creamiest frozen yogurt made with real yogurt culture, delicious Belgian waffles made fresh daily from scratch & served with pure Belgian milk chocolate, yummy homemade cakes, delicately crafted gelato in various flavours made instore, healthy and tasty snow/ice shave. The list goes on & on.
Come in & taste: the finest hot chocolate [ Milk & Dark] the creamiest frozen yogurt made with real yogurt culture, delicious Belgian waffles made fresh daily from scratch & served with pure Belgian milk chocolate, yummy homemade cakes, delicately crafted gelato in various flavours made instore, healthy and tasty snow/ice shave. We are excited to share our treats with you & know you will LOVE what we have to offer and want to TASTE it over & over again. 2 Bubbles Dessert Bar â€“ LOVE & TASTE !
RESTAURANT Fresh Belgian Waffles
“ FRESHLY BAKED DAILY IN THE SHOP FROM SCRATCH !! ” When we say “fresh”, we mean it, our waffles start from egg, flour, milk, sugar… no premix powder, no frozen dough, no preservatives added. Every day we make our waffle from scratch onsite in front of your eyes. No word can describe the feeling a freshly baked waffle brings you, just have to try it.
Real Hot Chocolate
“ 100% MELTED CHOCOLATE + HOT MILK ” Nothing says comfort better than a cup of genuine & delicious hot chocolate. Our Belgian-style Real Hot Chocolate is made with melted chocolate + hot milk, NO POWDER!!!!!
“ THE WAY GRANDMOTHER MAKES THEM “MILK ” Snow Shave is ice-based dessert, it has a soft and unique fluffy texture that melts in your mouth but also gives the flavoursome taste, together with its delightful presentation, it will keep coming back for more. Better yet, Snow Shave | Ice Shave is 100% fat free, extremely low in sugar yet irresistibly delicious and refreshing, it is the ultimate choice of healthy treat for everyone. This new concept of Snow Flakes | Shaved Ice has taken the US, Canada and Asian markets by storm and growing fast, now it is landing in Australia.
Snow Shave / Ice Shave
“ A HEALTHY, FRESH SNACK SERVED IN STYLE “MILK ” Frozen Yogurt Our frozen yogurt is made with millions of real probiotic elements which keep your body healthy, strong and have impact on increasing your immune system functions. Our signature original flavour has 25% less sugar, is 98% fat free also has the creamiest texture you have ever try, it is a great alternative to traditional ice cream.
“ LOVE AND TASTE ”
“ REAL AND PURE”
C1/85-113 Dunning Avenue, Rosebery NSW 2018 Australia.
THE STORY OF BLACK STAR PASTRY
Black Star Pastry was established in October 2008 and now, over seven hundred and fifteen four-am starts later, Christopher Thé and his team are still baking delicious moments for us all. For Thé, baking is all about creating that perfect (edible) moment and being able to share it with others. A clear single vision and traditional techniques drive this dedicated team and you can taste the hard work that goes into their food. What comes out from the kitchen is real, naturally beautiful and flavour is king. The café itself has an eclectic vibe which feels instantly familiar. Fine coffee made from Little Marionette coffee beans, a DIY toast station, house-brewed iced tea in summer and fresh juices serve as perfect accompaniments to the glorious array of sweet and savoury offerings. Good honest slow cooking enlivened with fresh experimentation is what BlackStar is all about.
RESTAURANT Creator of the much loved BlackStar Pastry in Newtown and now open in Rosebery. Christopher Thé aims to create modern hand made patisserie that is natural in style, nonconformist, innovative and above all good to eat. He best describes himself as a laid back perfectionist. Blessed with a creative mind and an endless love of pastry, Chris has spent most of his career in fine dining restaurants, most notably as Dessert Chef of Claude’s and Quay. After spending time in Sydney’s best patisseries including Yellow, Victoire and Renaissance in 2008 he opened Black Star Pastry, which quickly became well loved for its modern approach to traditional patisserie. Born in Sydney to Indonesian parents in 1974. Discovered a passion for cooking while studying Indonesian and Psychology at Sydney University 1994. Moved to desserts as a 2nd year apprentice while at Bel Mondo with Steve Manfredi.Discovered a passion for cooking while studying Indonesian and Psychology at Sydney University 1994.
Awards won include:
Life So Far…
Best Pie in Australia - Food Service Magazine 2013 Best Sweet Spot- SMH Good Food under $30 Awards 2013 Inner West Business Awards 2013/ 2012- Most Outstanding Bakery/ Café Shop Best patisserie café – SMH Good Café Guide 2011 No 1. Meat Pie – SMH Sydney Magazine July 2011 No 1. Patisserie – Time Out Magazine 2011 Best Cheap Eat – Time Out Magazine 2010 Regular guest on the Morning Show with Deb Cameron ABC 702 Created a cake for the cover of Delicious Magazine’s 10th anniversary edition October 2011. Monthly sponsor of the FastBREAK series at the Power House Museum. GAFFA Gallery, Fabric-a-brac Vintage Market
13 St Marks Pl, New York, NY 10003 American.
THE STORY OF SPOT DESSERT BAR
This is Spot, a dessert bar like no other thatâ€™s home to a whole new world of taste. Here, traditional confections are reimagined and spiked with a healthy dose of Asian flare. Thanks to unique ingredients like Green Tea, Kabocha, Yuzu and more, our desserts pack innovative flavors and unexpected benefits in every bite. Spot Dessert Bar is truly one of a kind. Spot Catering brings the dessert bar to your home or office. We look forward to feeding you at your next gathering !
Gordon Ramsay has one of the most recognised faces of any chef on the planet. The global phenomenon which is Chef Ramsay owns restaurants in seven countries, has written numerous cookbooks, is the star of several highly popular cooking programmes including the F Word, Kitchen Nightmares, Hells Kitchen, Hells Kitchen US, Great Escapes and Cook Along Live. Where does he get his energy or time from?Because of his perceived highly volatile nature, Gordon Ramsay has the reputation for, shall we say not suffering fools gladly, and his use of four-letter expletives has allegedly earned him as many critics as fans.The recent global recession has also bitten Chef Ramsay’s global empire, plus recent tabloid reports on - unfounded - aspects of his personal life have piled the pressure on.
Recently I was fortunate enough to meet him when I was asked to be a judge for the final of the F-Word in the UK. As well as being honoured to be asked, I was also quite nervous about his feisty reputation but can say I found him to be polite, charming and extremely hardworking. I am not sure if I was disappointed or not, but he didn’t shout or swear once during nine hours of filming. Not only did I get to meet Chef Ramsay but am happy to report that despite his busy schedule and business pressures, he agreed to an interview and to share some of his recipes here on About.com’s British Food site. Fun!Ramsay’stelevision programmes don’t always cast him in a flattering light; in his search for perfection, he yells, he curses, he humiliates.He’s also had fallings out with people close to him - most famously, his father-in-law, as well as other chefs, including former protégé Marcus Wareing.
But there are also chefs who are fiercely loyal to him. Ramsay is quick to point out that he’s not the first chef to be tough on those working under him, and cites Joël Robuchon, for whom he worked at the now-defunct,three-star Jamin, in Paris.”The guy is a legend, a miserable legend a hard-ass. If you think I’m firm, I wish you were a fly on the wall when I was 23 they didn’t have cameras and Go-Pros and secret footage [back then]. I got the best experience learning how to make the best mashed potatoes in the world, and how to cook fish brilliantly. It was extraordinary working at Jamin. I loved the experience. And the more you got told off … it was almost like being a martyr, to learn from him.
The Interview Do you have a guilty food pleasure when noone else is around? Jaffa cakes and sweets. I can’t get enough of them!
Favourite British food? You can’t beat fantastic fish and chips. At our pub, The Narrow, we add vodka to batter mixture to make the most amazing crispy coating.
Who is your role model? I’ve met so many inspirational people along the way it would be impossible to choose one. From Tana (Mrs. Gordon Ramsay) and my mum to some incredible chefs Joel Robuchon and Guy Savoy to name a few.
If you could cook a meal for anyone, who would it be and what would you cook? I would love to cook for Obama. I’d cook something simple and elegant, maybe a crab linguine.
What influences do you think/hope you have had on British cuisine? I would like to think I’ve got a few more British people into their kitchens at home. I hope that I have persuaded a few people to give up the ready meals and give cooking a go.
imes have been tough for everyone including yourself recently, what if anything do you feel you have learned through this? Be strong, we’ve ridden the storm and come out the other end. Never at any point did we consider giving up.
There’s a new book out, a new kitchen range - any more exciting new ventures on the horizon? Absolutely. Pétrus will relaunch in the spring in Belgravia with an extremely talented young chef, Sean Burbridge, at the helm. This will followed by The Savoy Grill in the summer. We also have our restaurant in Melbourne launching an May under Josh Emmett. A big thank you to Chef Ramsay for taking the time to answer my questions.
Cake Boss, Buddy Valastro
Buddy is an Italian-American celebrity chef, entrepreneur, and reality television personality. He is the owner of Carlo’s Bakery, as well as the face of Buddy V’s.He is perhaps best known as the star of the reality television series Cake Boss, which premiered in April 2009.
He also has starred Kitchen Boss (2011), The Next Great Baker (2010) and Buddy’s Bakery Rescue (2013). the owner and head baker of Carlo’s Bakery - the bakery featured on Cake Boss. Carlo’s has since opened 7 more bakeries due to the popularity of the show.
The Interview At what age did you make your very first cake? I started working at the bakery when I was 11-years-old. I always helped my dad bake cakes, but I had to learn the ropes before I could start making my own. I was a few years older, about 13, when I really started baking and decorating cakes of all sizes.
About how many cakes have you baked in your lifetime? Wow, so many I’ve lost count. Thousands for sure.
What is your favorite part about running Carlo’s Bakery? My favorite part would be that I am able to keep advancing my father’s dream of making the bakery a household name. As long as I’m doing that, I’m doing my job.
Any cake decorating words of wisdom for our novice baking readers? Cake decorating is harder than it looks, but having the right tools makes it a lot easier. Don’t let yourself get frustrated if you don’t get it right away. The more you practice with your tools, the better control you’ll have when decorating. Keep practicing over and over. It will be worth it!
What is the best part of your job? Being able to grow the business in new and fun ways. There’s the bakery itself, our national shipping, our cake decorating and baking classes. Outside of that I have my TV shows, books, tour and new bakeware line.
And the worst part? These days I don’t get as much time as I’d like to sit down and decorate cakes. It’s like therapy for me.
We’ve all had a cake fail or two … Can you describe your worst cake disaster? We made a beautiful carousel cake for Atlantic City’s Steel Pier last year and on the way to deliver the cake, it completely fell apart in the truck. I mean … really fell apart. There was no way I could fix it and I can always fix my cakes. I’ve never run into that situation and it just felt horrible. I let my customer down and that’s the worst thing you can do.
What makes Cake Boss™ Cakeware different? I wanted these items to be tools I would want to work with at home, so I knew they had to be great. I tested each tool myself and made changes where needed and I’m confident this line of products will make baking a fun experience at home for the whole famiglia.
What about the experts? Challenge yourself.If you can already pipe like a pro, go bigger, try a technique or design you haven’t worked with much before.The more new things you try,the more skills you’ll have and that makes you a better cake.
Celebrity chefs often have it rough. While most of them are heroes on television, in the real culinary world they are sometimes considered to be simply showmen and not real chefs. British chef Jamie Oliver is a bit different though. Yes, he is cute for sure, but the talented chef and restaurateur, who also has a line of television shows to his credit (a few of them are currently airing on Big CBS Love) as well as a line of irresistible merchandise, can sure put together a decent meal. In an interview with After Hrs, he talks about his food mantraâ€Ś
BRITISH CHEF 32
The Interview We’d like to start with Food Revolution... The show has been on for a while and you’re trying to do something extremely noble that the world can learn from. Did you achieve what you set out to do? My goals are really to make sure that children and adults around the world are given the knowledge to be able to feed themselves and their families properly — and by that I mean with fresh ingredients, not expensive ingredients. With a bit of knowledge, you can prepare quick, affordable, delicious and nutritious meals and also understand that there’s nothing wrong with things like fast food but only as a treat, not as everyday food.
Referring to your 30 Minute Meals show, don’t you think meals don’t quite do justice to a dish, unless you’re just throwing something together to avoid staying hungry? Cooking doesn’t have to be a slow process you can make a delicious meal in five minutes if you know what you’re doing. You can even prepare something at home in the morning that you can eat for lunch and you’ll save money and it will probably be tastier than something you buy from a shop.Others use more equipment. I find working into an empty sink or dishwasher, and having a bowl for rubbish near you when you prep, really helps minimise the mess.
You’ve had the fortune of travelling across the globe. Can you share one or two of your favourite experiences as far as your culinary expeditions are concerned... I’ll always remember my first night in Marrakesh as well as the freshness of the fish in Greece. But I’ll tell you that every few months, I get to work in the kitchens with my chefs from Jamie’s Italian and also an American chef I’m working with called Adam Perry Lang.
What do you think are your major contributions in the world of food? I would like to think that I’ve inspired people all over the world to try new things, to cook a bit better and to be a bit more adventurous with their cooking. I also hope I’ve inspired children to get excited about fresh food.
I was lucky enough to speak with Master Chef judge Graham Elliot recently about his love of food, growing up and what’s it like to be a judge and father. Master Chef is a FOX reality cooking competition where 24 home cooks from across the country compete with one another to win the title of MasterChef as well as a cash prize.
Elliot’s father was in the Navy, so he moved around often when he was young. I’ve been to all 50 states and got to travel outside the U.S. as well. Elliot’s large body was part of his jovial presence on television, but he realized he had to shed that part of him to get healthy in a profession where he is surrounded by food all day.
THE GENTLE CHEF GRAHAM ELLIOT
The Interview What inspired you to get into food? I used to sing and play guitar in a band. I was a dishwasher at the same time. I started working in a kitchen doing some prep work and stuff and seeing certain cookbooks inspired me and I realized that could be a creative outlet just like music was. I really loved it and enjoyed it and decided to drop out [of high school], get my GED, and go to cooking school for a year.
What’s the reason food is important to you? There’s a million reasons why food’s important to me. The fact that I can find my voice by working with incredible ingredients. I use products that farmers put just as much love into growing and raising as I do cooking. I get to interact with the public, with guests at the restaurant, inspire younger cooks and try to teach them and lead them. There’s a million different ways and reasons why this is a chosen path.
How has moving around so often growing up made you the person you are today? By having to go to 15 schools, including three high schools, you’re forced to be outgoing and be able to disarm people, speak right away and get along with everyone. You’re always reinventing yourself, you’re getting inspired by everything around you. Living in the Philippines and Hawaii and road trips throughout the U.S. and traveling Europe and everywhere else.
What do you like to do on your free time to relax? I play guitar, I got to shows. I have three boys. So I go to baseball games, play in the yard, go to the beach. Whatever you can think of, going to the beach, all those fun things. I am a family guy for sure.
Finally, Do you have any advice for all the Foodbeasts out there? Find one fun dish that you really enjoy and find a way to absolutely perfect it. Then come up with a completely different twist or take on that. Then once you start getting comfortable with that, apply it to different things. That’s how you start getting a good feel for finding your own voice with food.
CHERRY PIE Takes 55 min to make, plus chilling
Think American diners... think steaming hot coffee... think cherry pie. Nutritional info per serving Calories
01.Put the flour, butter and 75g golden caster sugar into
a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.
22.4g (13.5g saturated)
74.5g (33.5g sugar)
02.Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220C/fan200C/gas 7.
03.Grease a 23cm pie dish â€“ ideally one made of enamel
> 1 large egg yolk
or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.
> 1 tbsp cornflour
04.Brush the pie with milk and sprinkle with the
> 300g plain flour, plus extra for dusting > 150g chilled unsalted butter, cubed, plus extra for greasing > 100g golden caster sugar
granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180C/fan160C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.
> Pinch of ground cinnamon > 500g cherries, stoned > 1 tbsp milk, for brushing > 2 tbsp golden granulated sugar
The ability to make cherry pie was once the test of an American girlâ€™s suitability as a wife. This cherry pie recipe would certainly have done the trick and nowadays men are perfectly at liberty to make it too. 37
CHOCOLATE AND HAZELNUT PANCAKE CAKE Hands-on time 25 min, oven time 20 min
This chocolate and pancake cake is made by stacking ready-made pancakes with a boozy chocolate sauce and hazelnuts, then baking before serving. METHOD
Nutritional info per serving Calories
01.Heat the oven to 180°C/fan160°C/ gas 4. Put the
Nutella, double cream and Frangelico (or rum) in a pan and warm very gently, stirring constantly, to melt everything together and form a smooth sauce. Allow to cool slightly.
30.6g (10.4g saturated)
02.Put a crepe in a 20cm cake tin with a removable base,
44.4g (29.9g sugars)
then spread over a thin layer of the sauce with the back of a spoon and add a scattering of hazelnuts. Put another crepe on top and repeat until all the crepes have been used up (leave the last crepe naked – you should still have some sauce and a few nuts left). Put an ovenproof plate or cake tin base on top of the crepes, then bake for 20 minutes until the pancake cake is hot throughout.
INGREDIENTS > 300g Nutella (see tips)
03.Re-warm the chocolate sauce. Take the cake out of the
oven, carefully remove the ovenproof plate or cake tin base from the top, then remove the sides of the cake tin, leaving the cake on its base. Drizzle with the remaining sauce and scatter with more hazelnuts. Cut the pancake cake into wedges to serve, with a dollop of crème fraîche if you like.
> 150ml double cream > 3 tbsp Frangelico or rum (see Know-how) > 16 ready-made sweet crepes or pancakes, about 20cm diameter (see tips) > 70g chopped toasted hazelnuts > Crème fraîche to serve (optional)
If you want an even more indulgent cake that’s really dripping with a creamy chocolate filling, use a bit more Nutella with an extra splash of double cream stirred into it. If the only pancakes you can find are bigger than 20cm, reduce the quantity to 8 or 10, depending on how big they are, and scale up the cake tin you use. Frangelico is an Italian hazelnut liqueur, available in most supermarkets. If you don’t have any and don’t want to buy some just for this, use rum. The flavour is different and less sweet but the recipe will still work well. 39
PEANUT BUTTER CUP CHOCOLATE FONDANTS Hands-on time 20 min, oven time 10
Makes 6 x 150ml puddings
We’ve taken one of our favourite sweet treats – Reese’s Peanut Butter Cups – and encased them in a rich, gooey chocolate fondant. Nutritional info per serving Calories
01.Heat the oven to 200°C/fan180°C/gas 6 with a baking
sheet inside. Stand 3 pudding moulds on a sheet of baking paper folded in half, then draw around the bases and cut out 6 discs. Grease the moulds, put a disc at the bottom of each, then grease again and dust lightly with the cocoa.
51.7g (45.6g sugars)
02.Break the chocolate into a heatproof bowl and set over
32.9g (17.9g saturated)
Protein Carbohydrates Fibre
a pan of barely simmering water (don’t let the water touch the bowl). Slowly melt the chocolate, then remove from the heat and leave to cool slightly.
03.Meanwhile, using an electric mixer or wooden spoon,
beat the butter and sugar until pale, then gradually beat in the eggs. Add a pinch of salt, the vanilla and flour, then stir with a wooden spoon. Stir in the melted chocolate to give a smooth batter.
INGREDIENTS > 125g unsalted butter, softened, plus extra for greasing > 10g cocoa powder, plus extra for dusting
04.Pour 120g of the batter into each mould, then push 1
peanut butter cup into the centre, covering it over with the fondant mix using the back of a teaspoon. Put the moulds onto the heated baking sheet and bake for 10 minutes. As soon as they are cooked, turn out the puddings onto individual plates, dust with a little more cocoa powder and serve with a big spoonful of ice cream or crème fraîche.
> 300g dark chocolate (minimum 70 per cent cocoa solids) > 125g caster sugar > 4 large free-range eggs, beaten > 1 tsp vanilla extract > 50g plain flour > 6 Reese’s Peanut Butter Cups
If peanut butter isn’t your thing, try After Eight mints or chocolate truffles (any flavour).
Make 3 days ahead and chill unbaked, wrapped in cling film. Cook from chilled for 12 minutes. Freeze unbaked and cook from frozen for 18 minutes. 41
SUSSEX POND PUDDING Takes 20 minutes to make, 3Â˝ hours to cook, plus resting
For 6-8 people
The best Sussex pond pudding has an intensely lemony sponge; ideal for people who donâ€™t want too much sweetness in a dessert. Nutritional info per serving Calories Fat
01.Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
31g (18.6g saturated)
02.Combine the flour and suet in a bowl and add the
milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
52.7g (18.8g sugars)
03.Fill the pudding with half the cold butter cubes and
> 100g butter, plus extra for greasing
half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
> 250g self-raising flour, plus extra for dusting
04.Cover with a circle of baking paper and tie under
> 2 unwaxed lemons
the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3Â˝ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon.
> 100g vegetable suet > 150ml whole milk > 100g golden caster or light brown sugar
MASAK MASAK KID’s HOLIDAY WORKSHOP We had a blast at our Kid’s Holiday Workshop! We baked, cooked, and made a BIG mess but had an all round amazing time! Wanna join in on Masak Masak classes or enquire about our next kid’s workshop?
The Big Group BIG Sdn Bhd (916423-T) B1-G1-13 Solaris Dutamas No. 1, Jalan Dutamas 1, 50480 Kuala Lumpur
+603 6452 2618 +603 6821 3891 44
8TV DRAMA TEAM TEA BREAK I found out 8TV drama went there to have their new drama promotion. Stone oven to bake their breads. Their business is reallgood~the customers is quite a lot. Their light is some sort like antic with western style.
Levain Boulangerie Patisserie No. 7, Jalan Delima, Delima Hartamas, Jalan Hartamas 6, 55100 Kuala Lumpur
+603 6212 2378 +603 6312 2451 45
SF COFFEE BARISTA CHAMPIONSHIP The SF Coffees Baristas came out to impress the The SF Coffee Chemists (Roastmaster and roasting team for those who donâ€™t know) with bar skills and and conjuring up their own signature drinks.
San Francisco Coffee Sdn Bhd Lot 4A, Suite 3.01, Level 3,Wisma Academy, 46300 Petaling Jaya
+603 6212 2378
+603 6312 2451 46
THE DELICIOUS CAKE BAKE-OFF A big thank you to all the participants, panel judges & team in making The Delicious Cake Bake-Off 2014 a success on 11 October at Delicious, St Mary Place.
The Delicious Group Jalan Telawi 4, Federal Territory of Kuala Lumpur,
+603 6242 2376
50321 Kuala Lumpur
+603 6888 2421 47
SPOT DESSERT BAR : FREE MACARON GIVEAWAY! Spot Dessert Bar is one of the well known dessert shop in United States. The sweets combine Asian & American flavors in Spot Dessert Bar is now located at Bangsar. Now, they are giving free macaron for the public. This promotion is in first come first serve basic. 31 Decemeber 2015 - 1 January 2015 10am - 8pm 13 Jalan Lok Yee, Bangsar SS12, 48900 Bangsar Baru, Selangor, Malaysia +65 6708 2235
FREE ONE SCOOP ICE CREAM Spread some cheer by donating to our beneficiaries from Beyond Social Services and Child @ Street 11! We will be celebrating this happiness with FREE ONE SCOOP ICE CREAM special for all matcha lattes. Half of our proceeds on that day will be donated to our beloved beneficiaries.
13 December 2015 2.30pm - 9pm The Opium Cream, KL Pavillion, Orchard Road, #01-82, Malaysia 238891 +65 6684 4312
FREE SMOKEY ICE CREAM FOR LOVELY FAMILY Any family member can be a lovely member but it takes someone special to be a lovely. Bring your family member to our shop and youâ€™re entitled to the buy one free one promotion! Terms and conditions apply.
23 December 2015 - 24 December 2015 10am - 8pm Jalan SS 21/1a, Damansara Utama, 47400 Petaling Jaya, Selangor, Malaysia +65 6888 0232
ONE FOR ONE MACHA LATTE Spread some Christmas cheer by donating to our beneficiaries from Beyond Social Services and Child @ Street 11! We will be celebrating this festive season with a ONE FOR ONE special for all matcha lattes.Half of our proceeds on that day will be donated to our beloved beneficiaries.
21 December 2015 1.30pm - 8pm The Atrium @ Orchard, Plaza Singapura 60B, Orchard Road, #03-80/82, Singapore 238891 +65 6684 4312
VCR Itâ€™s finally happened: The long-ignored neighbourhood of Radin Bagus rolls out the caffeinated carpet this month for the speciality coffee bar itâ€™s never had, welcoming VCR on a corner shop-house street. VCR also well know in covering the whole corner shop-house building with black paint.
No.103, Jalan Radin Bagus, Kuala Lumpur, Malaysia
103 COFFEE SHOP It’s finally happened: The long-ignored neighbourhood of Sri Petaling rolls out the caffeinated carpet this month for the speciality coffee bar it’s never had, welcoming 103 Coffee Workshop on a shop-house street that’s better known for steamboat restaurants. 103 Coffee Workshop has the makings of an instant hit, capable of luring customers who hail from outside Sri Petaling.
No.103, Jalan Radin Bagus, Kuala Lumpur, Malaysia
..... ||||| NAM Wai Hoong Ong Pooi Yee Ng Eng Guan Ngai Mei Teng Lim Tian Shyang
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All images been used are for Tunku Abdul Rahman College University, Editorial Assignment Usage. Not for commercial purpose.
This is an Editorial Design Group Assignment completed by Tunku Abdul Rahman University and College Multimedia Student. This magazine took...
Published on May 1, 2018
This is an Editorial Design Group Assignment completed by Tunku Abdul Rahman University and College Multimedia Student. This magazine took...