Chef Wise

Start your Christmas party in style with these delicious Parmigiano Reggiano crisp canapés. Simply mix Parmigiano Reggiano and plain flour and spoon rounds of the mixture onto a baking sheet. Grill for a few minutes until golden brown and crisp. Decorate with lemon crème fraîche, hot smoked salmon, fennel and plenty more Parmigiano Reggiano!  Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantasti...

This Traditional Farmfresh Turkey with Gorgonzola recipe puts an Italian twist on the classic Christmas dinner.  Filled with chestnuts, cranberries and delicious Gorgonzola cheese, a product of Protected Designation of Origin (PDO), this dish is the perfect addition to your festive celebrations. To make, simply fry the chestnuts and cranberries. Slice the turkey breasts and flatten. Top with Gorgonzola piccante, chestnut mixture and roll the turkey around the filling. Wrap in streaky bacon and roast in the oven until golden brown.  Gorgonzola is a high quality cheese guaranteed by production rules with an unmistakable aroma and taste and a history which allegedly dates back to the eighth century. There are currently 40 dairies and over 3,000 farms making milk for the production of Gorgonzola cheese! By law and tradition, Gorgonzola cheese can only be produced in the following provinces: Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossola, and the area of Casal...

Family owned Goken Honey Farm was founded 1812. Highest quality standard. 200 years' experience  in honey 25 years' experience in jam. Dispensers from Goken Honey Farm are used in more than 2000 hotels in Europe. Jam and Hazelnut Chocolate Dispenser The dispenser is refilled with 650g PE bags. Dispensers are available with one, three and five taps and different design models. System advantages: -          Hygienic presentation. Jam is contained in a PE bag. Jam and Hazelnut Chocolate stays fresh. Jam does not get in touch with dispenser. Easy to clean. -          Easy to use for your guests. Guests just press handle. -          Cost efficient. Jam stays in the dispenser until its empty. Less losses of jam. -          Jam made with 50% fruit. Large variety of Jam, Marmalade and Haz...

10 December 2012 Traditionally people have visited Italy for its architecture, history and beautiful landscapes. But there has been a new trend in the recent years to discover Italian food traditions. Emilia Delizia has recently launched a package for the food conscious traveller: the Parma food tour . For those travelling to this area in northern Italy it is possible to explore 3 gourmet foods in just one day, namely Parmesan cheese, traditional balsamic vinegar and Parma ham. Emilia Delizia is a pioneer in the gourmet food travel and since 2009 it has been organising visits to the actual productions of these famous foods. Visit parmesan cheese production, balsamic vinegar and Parma ham in one day Participants will be taken to the Parmigiano Reggiano cheese production in the morning and they will be literally standing inches away from the large copper vats where the the Parmesan cheese is made. It is a cultural and a educational experience for those interested in seeing how...

Vegbox delivery company Riverford has joined up with the Soil Association’s Keep Britain Buzzing campaign. Keep Britain Buzzing deals with issues close to Riverford’s heart and the company sees the campaign as a great way of raising awareness about the massive implications of declining bee populations. Riverford runs four farms across the country including Home Farm at Newby Wiske, North Yorkshire, which delivers veg boxes to customers across the North of England. The Keep Britain Buzzing campaign calls for a ban on neonicotinoid pesticides, widely used in agriculture and domestic gardens. It promotes bee-friendly organic farming and shows how people can make a difference by simply changing their shopping habits. It also aims to educate farmers – both organic and non-organic – with the best advice on how to support pollinators on their land. Short term toxicity trials suggest that neonicotinoids reduce the bee workers’ ability to navigate back to the hive, possib...

Contemporary event caterer Food Show and acclaimed chef Jason Atherton commence a new partnership Food Show are delighted to announce a new partnership with Michelin starred chef Jason Atherton, the creative culinary mind behind one of the most celebrated restaurants in London, Pollen Street Social. The partnership is the result of a shared ethos in both parties' approach to food and fine dining; prioritising the importance of fresh locally sourced ingredients, culinary flair and inventive dining experiences. Andrew Gosling, Food Show CEO, explained 'Both Food Show and Jason are focused on quality, provenance and superior service; but the real affinity comes from our approach to fine dining experiences, an understated manner and an honest thirst to create excellent modern menus. We are fun, informal and customer friendly. This partnership is an exploration and an extension of the egalitarian ethos of Food Show, and as a contemporary event caterer I th...

    07 Dec 12 As the winter evenings draw in, The Rib Room Bar & Restaurant in Knightsbridge (Cadogan Place, London SW1X 9PY; www.theribroom.co.uk ; tel: +44 (0)20 7858 7250) is launching a new pairing menu, marrying one of The Rib Room’s finest cigars with a spirit to perfectly complement the after-dinner experience. The carefully curated pairing menu by Head Sommelier Louise Gordon matches a range of the finest cognacs, whiskies and sherries with a cigar of the highest quality from The Rib Room’s humidor. Cigar fans buying two boxes of cigars will be entered into a draw to win the chance to store their cigars in one of the exclusive cigar keeps free of charge for a year. As night falls, The Rib Room’s cigar terrace is transformed into a COSA (Cosy Outdoor Smoking Area): heated, hidden away and providing a paradise for cigar aficionados to indulge their passion and savour their selection to the fullest. Head Sommelier Louise Gordon comments: ...