With the reopening of our international travel borders yesterday, this year’s Ramadan is going to be extra special since many of us can finally spend this fasting month with our nearest and dearest. As much as nothing beats the familiar taste of homecooked delights, there will be days when we’d want to take a break and go out to feast on hearty meals. Ahead, we’ve put together a list of our top picks from the many hotspots in town that we’d recommend you to head to!
1. Four Points by Sheraton Kuala Lumpur, Chinatown
Ideal for buka puasa with your colleagues, Quan’s Kitchen is back with a more extensive menu thanks to Sous Chef, Meor Muhammad Syahir Meor Sahaid. This year’s curated menu revolves around Malaysia’s familiar bazaar cuisines that are popular this season. Bazar Selera kicks off with starters such as Acar Nyonya, Rojak Buah and Bubur Lambuk, after which seafood lovers can enjoy a wide spread of seafood on the ice counter that’s filled with fresh crabs, mussels, prawns and scallops for you to choose from. Indulge in mouth-watering classic favourites such as the Mongolian Roasted Whole Lamb that’s served with Bukhari Rice, Braised Mediterranean Beef, Kambing Kuzi with peas, Kam Heong Flower Crab and more. If you spot a guy who’s performing eye-catching stunts at Lan Zhou La Mien, drop by to try his fresh hand-pulled noodles that are served in a hot bowl of bone broth and served with thin slices of beef. To end your meal, the dessert options that you can pick from to sweeten your tongue are Sarawak Kek Lapis, Serawa Durian & Sago Pearl, traditional Ice Kacang Cendol and a variety of Malay kuihs.
Where: Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur, Chinatown
When: 2nd April to 2nd May 2022
Price: RM158 nett
2. Mandarin Oriental Kuala Lumpur
Transport yourself and your loved ones to the Middle East with Mandarin Oriental Kuala Lumpur’s Selera Malaysia and Timur Tengah buka puasa buffet spread! Specially put together by the hotel’s very own Chef Nor Saiful and guest Chef Amjad Karkazan from the Middle East, this year’s spread features a variety of delights from both regions that’ll make this buka puasa event an unforgettable experience. There are two sessions daily – one from 6pm to 8.30pm and another one from 9pm to 10.30pm, so that you won’t have to rush through the jam to get here in time. At the same time, you’ll be able to listen to live Arabian performances at the lobby from 6pm to 9pm. The hotel has also gone all out to transform its space so that you’ll feel like you’ve landed in the Middle East; think Arabic motifs around the hotel grounds and a special spot at the grand Islamic arch at the entrance of Lounge on the Park where you can snap some photos with your loved ones!
Where: Mosaic & Lounge on the Park, Mandarin Oriental Kuala Lumpur
When: 3rd April to 2nd May 2022
Price: RM228 nett (6pm–8.30pm) & RM138 nett (9pm–10.30pm)
3. MoMo’s Kuala Lumpur
If you’re looking for a happening place that serves modern-fusion and easy-to-eat meals to break your fast with, MoMo’s is the place you should be at! One of the must-tries that we immediately got hooked on was the Salmon Avocado Waffle Sandwich which is made of fresh salmon slices on a fluffy waffle with fresh guacamole and is topped with omelette, sour cream and chives. Alternatively, you can get the Fricken’ Chicken Waffle Sandwich, which is a combination of yummy-licious deep-fried chicken, melted cheese, mayonnaise and spring onions on a classic waffle. If you have a small appetite, then not to worry as there are lighter options of food available as well such as the house-made beef meatballs, spicy and mild chicken wings and spiced popcorn chicken. Another standout from MoMo’s ‘Mo’s Feast Mo’ Fun’ Ramadan Menu is the limited-edition milkshake flavours that we’re hooked on, which is perfect for those with a sweet tooth or those who are after a filling pick without having to eat a lot during buka puasa. The three flavours you can pick from are Banana Avocado, Lemon Gula Melaka and Mango Coconut – all of which can either work as starters or desserts!
Where: MoMo’s Kuala Lumpur
When: 1st to 30th April 2022
Price: RM68 (one portion of burger/hot dog, free flow of Earl Grey Berry Iced Tea, sides and ice cream) and optional top-up of RM10 for a glass of milkshake (French Vanilla/Double Chocolate) or RM22 for a glass of limited-edition milkshake (Banana Avocado, Lemon Gula Melaka and Mango Coconut). Takeaway bundles are also available for RM88 (two portions of burgers/hot dogs/waffle sandwiches, two sides and two drinks (Earl Grey Berry Iced Tea or Virgin MoMojito), with optional top-up of RM10 for a glass of milkshake (French Vanilla/Double Chocolate) or RM22 for a glass of limited-edition milkshake (Banana Avocado, Lemon Gula Melaka and Mango Coconut).
4. Pavilion Hotel Kuala Lumpur
Can’t describe what traditional dish you like the most cos your favourites are made up of various selections from all the different states in Malaysia? Then The Courtyard at Pavilion Hotel Kuala Lumpur should be on your list of places to break your fast at this Ramadan! Led by Chef De Cuisine, Ismadin Mohd Isa, Muhibbah Malaysia’s dinner feast is made up of a variety of dishes and sauces which are popular in the different states in Malaysia. Among the highlights from each state include Ayam Panggang Madu Berbijan from Kedah, Bubur Lambuk from KL, Daging Rendang Tok from Perak, Gulai Ikan Tonggol from Kelantan, Gulai Udang Harimau Batang Keladi from Melaka, Ikan Patin Masak Tempoyak from Pahang, Kari Kambing Mangga Muda from Perlis, Kari Kepala Ikan from Penang. One thing for sure is that you’re going to go home feeling like a true Malaysian and knowing more about the specialities in different states after trying out this buffet spread!
Where: The Courtyard, Pavilion Hotel Kuala Lumpur
When: 7th April to 1st May 2022
Price: RM188 nett (Adult) or RM94 nett (Child/senior citizen)
5. Shangri-La Kuala Lumpur
Go for the Sajian Istimewa buffet at Shangri-La Kuala Lumpur if you’re after a place that serves Asian and international cuisines. Thanks to Chef Safee, Chef Safril and the team at Lemon Garden, you’re in for a treat as the buffet has got everything from Malaysian favourites to Asian delicacies and even Middle Eastern classics! Among the popular dishes you can expect here are Ayam Masak Lemak Cili Api, Daging Rendang Minang, Kambing Masak Kurma and Udang Masak Sambal Petai. Take your time to enjoy the bazaar-like concept at Terrace Garden that overlooks the Koi Pond, where you’ll be able to indulge in mouth-watering desserts such as Morello Berry Linzer Tarts, Onde-onde Cupcakes, Rose Bandung Macarons, Tropical Tiramisu, Strawberry Clafoutis and many more.
Where: Lemon Garden, Shangri-La Kuala Lumpur
When: 2nd April to 4th May 2022
Price: RM198 nett (Monday to Thursday) & RM268 nett (Friday to Sunday)
6. The Chow Kit
Despite the modern developments of KL, The Chow Kit is a hotel that will rekindle all your memories of being a true Malaysian. Citarasa Ramadan by the hotel’s kitchen and bar will bring back what it truly means to be ‘home’ this year, and the feast begins with a classic serving of an array of sweet Malay kuihs and red dates, followed by the starters – Cucur Udang and Satay Ayam. Among our favourite mains that we’re sure will tickle the tastebuds of everyone who is seated at the table include Burung Pyuh Berempah, Curry Udang and Rendang Dendeng. But if you’re looking for a seafood option, you can go for the Golden Sea Bass where the whole fish is deep-fried and served with a sweet, spicy and tangy mango salsa. Not forgetting, those who love veggies will give a chef’s kiss to the Kacang Botol Sambal Belacan and Tempoyak Daun Kayu, where you can expect pucuk ubi leaves slow-cooked in fermented durian mixed with coconut milk. Rest assured, everyone is going to go home feeling happy and truly satisfied after having a memorable dinner in this cosy place!
Where: The Chow Kit Kitchen & Bar
When: 3rd April to 2nd May 2022
Price: RM250 (2-3 pax) & RM450 (4-5 pax)
7. Tune Hotel KLIA-KLIA2
Have a family member or friend who is returning home from abroad but can’t seem to find a way to make it back in time for buka puasa? Not to worry, as Makan at Tune Hotel’s Warisan Kampung is one of the must-try places this year! Featuring three sets of menus – Berbuka set, Pasangan set and Keluarga set, the dishes have been specially curated to bring back the taste of traditional Malay dishes in Malaysia. For the Berbuka set, guests have the option of choosing either the Lamb or Chicken Biryani that’s served with acar and dhalcha, desserts (Ais Kacang, Bubur Pulut Hitam or Pengat Pisang) and finally, with a choice of Sirap Bandung or Teh Tarik. As for the other two sets, guests can choose their own starters, mains, vegetables and desserts according to their liking! Tip: if you’re going for either of the last two options, be sure to pick the Ikan Masak Lemak Chili Padi as the sea bass is cooked with creamy, spicy gravy and chili padi for that extra kick.
Where: Makan, Tune Hotel at KLIA-KLIA2
When: 8th April 2022 onwards (only on Monday, Wednesday & Friday)
Price: RM50+ (Berbuka set), RM120++ (Pasangan set) and RM220++ (Keluarga set)
Featured image: MoMo's Kuala Lumpur
Design: Zariel Zahann


The Gatley Takeaway has been established since 1992, the names now stand for excellence in the art of cooking. We have won numerous awards over the year, in particular, the Stockport Food Hygiene award since 1994 to the present day.
As a result of demands from our customers this restaurant has been created to provide the same standard of quality food as our takeaway with an equal standard of service.
We have now improved our food safety by conforming to HCCP. This has raised the food safety standard to an even higher level. We are committed to reducing salt and promote healthy eating. We are also where possible reducing the use of food coloring and in particular promote low fat and low cholesterol dishes...
This year we have been awarded the four stars for user-friendly information about the standards of hygiene and compliance with the law in food premises in Stockport. This is a great achievement. Hopefully, we will be going for more.
For more information go to http://www.scoresonthedoors.org.uk/


Brownies Bakery offers delicious home-baked bread and pastries, and much more
The Brownies Deli offers
Hot & cold espresso drinks
Delicious Baked Goods
Wilcoxson's Ice Cream
Custom deli sandwiches
What our customers say
Ratings given by our Previous customers
We stopped in for lunch and had one of their deli sandwich's which were made on fresh baked breads. Made to order & very tasty. Offered specials as they were near the end of the summer season. Weather was nice outside so we sat at one of the picnic tables. Small place but worth the stop. It has a general store as well as having Hostel type accommodations.
And yes we did share a brownie!
And I wasn't disappointed! Courteous service and yummy Huckleberry pie. What more could you want. Enjoy
One of two wonderful places in the western part of East Glacier Village to eat. (West side of the railroad tracks.) The pizza is hand-made and yummy! Seemingly endless supply of huckleberry cream soda. Good Wi-Fi service.
Loved loved loved our baked goods, coffee, and trinkets! Service was fantastic and I highly recommend Brownies!
Good place to grab a breakfast muffin on the go. Pre-wrapped in foil ready to go with egg and cheese with either bacon or sausage.
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Brownies Hostel provides affordable lodging at the gateway to Glacier National Park. Montana’s only Hostelling International location


After learning from the best chefs in over 50 different countries and most of the Southern States, our owner was inspired to create a fusion of delectable dishes from different cultures. At our eclectic restaurant, we offer freshly made pastas, pizzas, and Southern BBQ, aka Soul Food.
Backed by over 20 years of industry experience, we have what it takes to craft fresh, flavorful meals. Our menus feature traditional and specialty pizzas, European wood chip and Southern barbecue, and a sampling of Latin-Caribbean specialties. All of our recipes follow our founder's strict recipes and we use only natural ingredients.
Along with providing delicious food, we also strive to give back to our community. We pride ourselves on supporting local charities. In an effort to support the town's children, we also offer discounted menu items. Tempt your taste buds with seasonal entrees at Rob'z Pizza & Southern BBQ Restaurant. Our Elizabeth, NJ eatery also operates as an authentic pizzeria and BBQ Restaurant.


...That's the sign that sits at the start of Myrtle Street, Sydney, Australia. In my last post I mentioned being involved in the CarriageWorks Kitchen Garden Project (which is about to start its second workshop series commencing February 6... follow the link to find out more!). Food has been a passion for my wife and I as long as we have been together, nearly 14 years now, and we are both passionate about eating well, using whole foods and preparing as much as we can from scratch, which is what initially sparked my curiosity in the Garden Project in Sydney. I had also been reading and was increasingly concerned about GM food, the increasing reliance on ethanol and bio diesel as potential saviours from the impending oil crisis, and the growing appetite of rapidly developing Asian countries for the western diet, which cannot sustainably feed the west let alone the billions of people who now live in Asia. Food, it seems, is going to be the next frontier to be challenged by the limits of nature.
When we attended the launch of the first kitchen garden series we had our eyes opened to the extent of the waste and the potential problems in the supply of food. Speakers addressed issues such as the fact that over $4billion worth of food is thrown out in Australia annually (check out OzHarvest to see what one organisation is doing in this respect, founded by this year's Australian Local Hero of the Year); our food prices are among the highest in the developed world despite being a net exporter of food, and only getting worse as oil prices continue to climb; we have lost about 75% of our agricultural species diversity; organic and whole foods are still priced at a premium, while the highly processed and nutritionally questionable products the food industry market to us are cheaper and only seem to make us sicker collectively.
Grow Your Own! That's the the suggestion made by Michael Pollan in his book "In Defence of Food". Take it one step further and you have community gardens: it is communities working together to feed each other and forming closer bonds with neighbours who previously had little contact; it is eating better, more nutritious food at a lower cost; it is reducing your ecological footprint because your dinner has less food miles.
Myrtle Street opened my eyes to the potential this concept could achieve, even to city dwellers where space was scarce and time limited. As you can see in the images, a variety of produce can be grown almost anywhere: this is just a few hundred metres from the University of Sydney and Broadway. Not only is it better for you, it is better for the community who are actively engaged together in supporting and working on the project, and it is better for the planet both in terms of minimising food waste through the communal compost bins and using less resources (especially fossil fuels) to produce, transport, process and market the product.
My challenge to you: Eat fresh, eat local, grow your own!


Last week at the studio, we hosted a fashion and foodie event with over 40 women (see last blog post for details). I have known Claudia Förtig (or Chef Claudia as she is known) for a while now and recently photographed at a prior food and fashion event in her home (photos follow below). Claudia’s easy manner, style and delicious food has ensured her events fill up quickly. We asked Claudia to tell us a bit about herself and her business below for our entrepreneur spotlight blog posts.
Tell me a little about you and your business – and how you got started in this business?
My name is Claudia Förtig and I´m from Germany. In 2007, me and my family moved from Munich to Luzern.
My passion was always cooking and sharing this with others. During the last years I invited my friends to cook with me many times, who enjoyed my dishes and my easy way of cooking. My friend Hilde gave me the idea to run my own business, leading me to start my cooking classes last year in October. I offer cooking classes for small groups in English and in German twice per month at my house. My clients like the private atmosphere and leave my sessions full of inspiration.
How do people find out about your business?
I offer my cooking sessions to a selected WhatsApp group consisting of friends and acquaintances. You can also find my cooking sessions on my Instagram and Facebook page (chef.claudia.foertig).
What are your professional goals?
My professional goal is to become a Chef which you can book for private dinner or lunch cooking events at a clients house.
What do you like most about what you do?
I totally enjoy my cooking sessions because it´s always a great feeling to inspire people to cook fresh and healthy meals. My motivation is to show people very easy recipes for every day cooking without too many ingredients.
Where do you get inspiration from?
I always find inspiration when I go to restaurants or read magazines and cooking books. I never cook the original recipe without adding my own style.
What has been your proudest moment since you began your business?
My proudest moment was when I send out my first invitation for a cooking session – within 30 minutes I was fully booked.
Where is home?
Home is always where my family is. I feel very grateful to have a wonderful husband and son.
Which two words best describe your personality?
These words describe myself: burning for action and organized.
What’s your favourite quote?
My favourite quote is carpe diem. Unfortunately time is limited so we shouldn´t waste it!
Given the choice of anyone in the world, whom would you want as a dinner guest?
My favourite dinner guest would be the Austrian chef Sarah Wiener because she is a very interesting person. She became a chef quite late and had funny jobs prior to this, such as a shepherd!
If you could wake up tomorrow having gained one quality or ability, what would it be?
If I could gain an ability I wish I could fly because I would love to see the world from above and experience the freedom of flying.
Tsitaliya Mircheva-Petrova from Mums-in-Heels and Kathy Patellis-Schmid show the latest fashions and trends
Leather products from Margareta Malik Gepard Collections
Glass Bead Jewellery from Martina Schneider-Lüchinger


There is every type of cuisine available in the UAE, from traditional Arabic dishes to exotic international specialties. Cheap, roadside cafes offer shwarmas (lamb or chicken kebabs), food courts within shopping malls have a wide selection of fast food outlets, while every hotel will have many high-end dining options.
Traditional Emirati cuisine is based around the flavors of saffron, cardamom, turmeric and thyme, and seafood has been a mainstay of the Emirati diet for centuries. Hammour is a white meat fish, similar to cod, that is plentiful off the UAE coastline, and is a popular inclusion on menus.
With regards to shopping, there are numerous supermarkets with internationally recognized brands such as Waitrose, Carrefour, Geant and Spinneys, which stock a huge variety of international products. However, food shopping in the UAE does tend to be more expensive than you may be used to in your home country as most items are imported. It is also possible to get all your grocery shopping delivered to your home using online services.
While pork and alcohol are considered ‘haram’ to Muslims, both are available in the UAE. Menus featuring pork will clearly state it and supermarkets have separate pork sections that only non-Muslims can enter.
Alcohol is only available at hotels or special stores that require an alcohol license to make a purchase. To obtain this license you need to show your tenancy agreement and a salary letter and a no objection letter from your employer.


Downtown residents still have limited options for quickly and easily getting organic fruits and veggies. I'm all about supporting local small businesses, so here's where I currently buy mine:
• Summerland Produce Co.
: Founded in 2012 and based in the Arts District, this Downtown L.A. organic produce delivery service launched last summer. I get a "Mostly Fruit" box delivered every other week.
• Better Life Organics
: To supplement my biweekly deliveries, I get my vegetables at this stall in the Produce District (ironically, located behind McDonald's near Central Ave. and Olympic). Prices are reasonable -- I can typically get a 25-lb box for under $20.


Food Assistance helps families stretch their food budgets to buy healthy food. The program is designed to increase nutritional levels and safeguard the health and well-being of Morrow County residents.
Benefits are distributed on a “Ohio Direction Card” which can be used like a debit card at the grocery store.
Healthy people under 60 also participate in Food Assistance Employment and Training (FAET) while receiving food assistance to help them gain work experience and move toward self-sufficiency.
Ultimately, food assistance helps families meet their basic needs while adults work toward financial stability.
Food Assistance (formerly known as the food stamp program) is known nationally as the Supplemental Nutrition Assistance Program.
Would my household qualify?
Eligibility for food assistance is complex – based on family size, income, and expenses – but both families and individuals may be eligible to receive food assistance.
You may qualify for benefits if your household’s gross monthly income is at or under 130 percent of the federal poverty guidelines. Some households may qualify if they have incomes over the limit if someone in the household is elderly or disabled.
To get a better idea of if you may qualify, use the food assistance calculator or apply for food assistance.


As someone who likes to eat, I’m always excited to read about restaurant openings across the country, but especially in my hometown of San Francisco. Tomorrow marks the re-opening of North Beach’s historic Tosca Cafe. New York restauranteur Ken Friedman and chef April Bloomfield saved the SF landmark from rising rent, and are keeping many of its elements (like the House Cappuccino – their signature hot chocolate and brandy drink) intact, while adding an Italian menu to the mix. I’m so happy to see this piece of San Francisco history preserved, and can’t wait to re-experience it!
(image from April Bloomfield’s Instagram)


Latest figures show convenience items regaining sales
The U.S. economy is slowly turning the corner, according to recent data from the U.S. Department of Commerce Bureau of Economic Analysis (BEA). The Gross Domestic Product grew by 2.5 percent in the second quarter of 2010, and real growth of 1.7 percent GDP through the year, the Nov. 23 report from BEA reads. Although unemployment remains high - just under 10 percent through November - if the GDP continues to grow then a fall in the unemployment rate should follow.
Economic indicators provide a glimpse into the consumer mindset, and all signs point to consumers that are wary of high-priced purchases and seeking low price points. But the convenience sector is ahead of the curve, and consumers are looking for value, not just price, and their priorities include quality, convenience, sustainability and health benefits, according to 2010 research from The Perishables Group.
The Perishables Group Consumer Research Project found that a majority of consumers purchased more or the same amount of convenience produce items in the previous year. Some of that growth can be attributed to the increased availability of fresh-cut produce, said Beth Padera, director of analytical services for The Perishables Group. Convenience stores, drug stores, fast food and vending machines are offering more fresh produce, and retail stores and chain stores are using value-added and fresh produce to improve customer perceptions.
And fresh-cuts sales are improving, and through mid-2010 were expected to not only surpass the figure for 2009, but set records for both fresh-cut fruit and vegetable segments. Fresh-cut sales have seen steady growth - at times even phenomenal growth - since their introduction into the market, but 2009 was the first year for a decline in sales. Since 2005, prepared vegetables sales are up 35 percent, according to The Perishables Group FreshFacts report. Average weekly sales for retail stores are expected to be about $1,587 for fresh-cut vegetables, a 12 percent increase over 2009. Fresh-cut fruit sales are also expected to set a record in 2010, with average weekly retail sales surpassing $800, a 23 percent increase since 2005 and a 5 percent increase over 2009.
Fresh-cut sales are important to retailers, Padera said. In a loyalty card analysis of 200,000 customers, the average sales receipt for customers with no prepared produce was $40.64. For loyalty card customers that purchased prepared fruit items, the total sales receipt more than doubled to $98.73. Those that included prepared vegetables were even higher, for an average total receipt of $103.56.
Those loyalty card customers that bought fresh-cut items also bought other convenience items and prepared foods, as well as whole produce and "celebration items" like ice cream or bakery goods.
But what fresh-cut items are retail customers buying, and in what form? According to the research from The Perishables Group, packaging makes a difference in sales, with fruit clamshells and bagged vegetables gaining dollar share in 2010. Fresh-cut fruit dollar sales primarily went to clamshell-packed items (68 percent), with other packing methods (shrinkwrap, jars, Styrofoam, tubs, etc.) receiving 29 percent and bags less than 4 percent. Clamshell packaging increased almost 3 percent over the previous year.
The fresh-cut fruit segment is made up of cut fruit (74 percent of dollar share), overwrap items (15 percent of dollar share) and jars and cups (11 percent). The fresh-cut fruit portion grew 7 percent in 2010, led by watermelon, which was up 11 percent; pineapple, up 10 percent; cantaloupe, up 6 percent; mixed fruit up 4 percent; and apples, up 3 percent.
Prepared vegetable dollar share, on the other hand, was more evenly split. Bagged products received 45 percent of dollar share (up 1.5 percentage points) and clamshell-packaged items (trays, tubs, peel-top cups) received 40 percent. The remaining 15 percent went to Styrofoam, shrink-wrapped vegetables, tubs, jars and aquapacks.
The fresh-cut vegetable segment is predominantly side dishes (57 percent of dollar share), but the biggest growth in 2010 was in meal preparation, which was up more than 7 percent to 14 percent of total dollar share in the segment. Trays (21 percent) and snacking (9 percent) make up the rest of the category. Growth in the vegetable segment was driven by vegetable medley products, which increased 16 percent; onions and peppers, both up 6 percent; and carrots, up a little more than 2 percent.
Bagged salads are a category of their own and make up the largest vegetable sales at retail. Through September, bagged salads averaged $2,753 weekly per store, a drop of just less than 2 percent, and volume was down almost 3 percent from the same quarter last year.
Through the end of September, total fruit sales (including fresh and prepared) were $19.3 billion, and increase of 2 percent from the previous year. Total vegetable sales at retail were $19.9 billion, a 1.2 percent increase, according to The Perishables Group. These figures do not account for sales at club stores, Wal-Mart, small independent chains or alternative retailers like Whole Foods Market or Trader Joe's.
Originally posted Jan. 20, 2011


Rich, premium black tea layered with aromatic chai spices. In it’s native language, Masala means “a blend of spices,” and thats exactly what this tea is. Made from premium Ceylon black tea, cinnamon, cardamom, cloves, and ginger, this is one spicy tea. Due to its’ ingredients it has a very strong aroma. This tea is not for everyone, but spice lovers can not get enough of it!
Our Pyramid Loose Leaf Teabags are unique and provide the added benefits:
- A large area for the tea leaves to expand as they are infused.
- The special mesh allows water to easily circulate around and penetrate the tea leaves, thus optimizing extraction of aroma and flavor.
- Enjoy premium loose leaf tea with the convenience of a tea bag.


July sees a new UK pavilion at the launch event , Speciality & Fine Food Asia (SFFA), 18-20 July, Suntec, Singapore.
The UK group, organised by the Food & Drink Exporters Association (FDEA), in conjunction with PS8 Ltd, will feature 11 UK exhibitors looking for new contacts in specialty retail and foodservice outlets. Buyers will see a wide range of premium, organic and natural food products, including organic baby pasta, sauces and ready meals for kids from Ocram, waters and soft drinks from Illuminated Water and Karimix with its traditional and fusion aromas and flavours worldwide for the modern kitchen.. Download our catalogue of exhibitors - click here (pdf) OR DOWNLOAD OUR APP
Singapore is an important market for UK Exports which are respected as high quality, premium products. Food & Drink exports from the UK to Singapore were up 7.5% in 2016 to £299.7million.
Featuring on the group are a number of Scottish companies, including Scottish shortbread manufacturer Dean’s, a family owned business, promoting a range of products including Gluten Free shortbread, Tomatin® whisky fruit cake and its newly extended range of shortbread in contemporary gift tubes designed specifically for Christmas.
Organic olive oils for the discerning gourmet and food lover will feature from Avlaki Superb Organic Oils. Harvested only in December when at their optimum for quality, the oils are bottled unfiltered as soon as possible to keep the exceptional taste, aroma and nutritients of fresh oil in the bottle. Each label shows the date of harvest, milling and bottling.
Amongst the innovative companies on the UK pavilion, FAAs Trade, a UK-based family business, brings Hi, its hibiscus drink aimed at the growing number of health-conscience consumers. An exciting drink offeirng a tasty and a highly enjoyable experience
The UK's levy body responsible for meat and dairy exports, AHDB Exports, sees Singapore as one of the most attractive markets in the world for premium meat and food products. The country produces little food and needs to import it. The UK is well placed due to the high quality of its fresh meats, meat and dairy products to supply this demanding market.
The FDEA strives to identify new opportunities for UK exporters and this first time show is one which holds great potential
PS8 is the Department for International Trade's Trade Challenge Partner for food and drink
PS8 - the event delivery partner of the FDEA. The trade association for food and drink exporters. Not yet a member? Click through to see the benefits and join today.


By Shaun Adams DC, DABCI
The Ketogenic diet remains one of the most popular weight loss diets for people to attempt right now. While we recognize there are some great benefits to the diet, especially for certain groups of people, it is not for everyone. However, if you’re going to try it, hopefully you’re educated on how to do it correctly. Whatever you may have heard, it’s not all cheese and bacon.
What is the Keto Diet?
The ketogenic diet is a very low-carb, high-fat diet that shares many similarities with the Atkins and low-carb diets. It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis. The body/brain typically uses carbohydrates for fuel, but in the absence of it, fat can be converted to ketone bodies via ketosis.
Clean Keto vs Dirty Keto
Many people just think of the Keto diet as eating a few carbs and lots of fat but they neglect to eat their veggies. This is considered dirty keto. Dirty keto is following the keto diet and adhering to its carb restrictions without actually steering clear of unhealthy foods. Things like lots of meat, butter, bacon, and pre-made/packaged convenience food. That also includes seemingly healthy things like protein bars, shakes, and other snacks that boast being sugar-free and low-carb. The ultimate keto recipe isn’t taking cheese, frying it in butter, and putting bacon in the middle.
Clean keto, on the other hand, is like a clean-eating version of the keto diet. It’s how the the keto diet is supposed to utilized. It focuses on whole, unprocessed foods that are high in fiber and low in net carbs-but are still packed with other nutrients-such as avocados, green vegetables, coconut oil, and ghee. Furthermore, when Keto is done appropriately, research has looked at the possible links between following a strict keto diet and management of polycystic ovary syndrome (PCOS), epilepsy, and other neurological diseases.
So now you know the difference between clean and dirty Keto, so what are the top 5 mistakes to avoid when eating clean?
- Eating too much protein
This is probably the biggest offender of them all. The keto diet is not just low carb, it’s high fat. Many people translate that definition to having no restrictions on protein and eat way too much! Excess protein is converted by the body into glucose in a process called gluconeogenesis. It is a natural process by which the body will convert energy from proteins and fats into glucose when glucose is not readily available. In a low-carb or ketogenic diet, gluconeogenesis will occur at varying rates to maintain body function. Our bodies don’t need tons of carbs, but some parts of the body need carbs to survive. Through gluconeogenesis, the body creates and can store extra glucose as glycogen in case its supply becomes too low.
As I mentioned earlier, a ketogenic diet isn’t a low-carb, high-protein way of eating, fat needs to be your primary fuel source and that means finding pure-fat sources that don’t include protein — such as healthy oils — to add into your meals. In other words, don’t exclusively rely on eating fattier meats to achieve your fat macro goals. This brings me to our next common mistake.
- Not eating enough fat
75% of the calories you eat should come from healthy fats, 20% from protein, and 5% from carbs. Fat is satiating, so if you’re eating the right amount, you’ll minimize carb cravings, helping you stay in ketosis and promoting body fat burn. Remember though the 5% carbs, is net carbs (Total Carbs – fiber – sugar alcohol) and should mostly come from veggies!
- Hidden Carbs
There are lots of foods which appear to be low-carb, but aren’t. Hidden carbs can be found in condiments, sauces, and salad dressings. Always check the nutrition information before trying a new food, just in case it has hidden carbs or sugar. It only takes a second to skim the label, and it can be the difference between losing weight or not. Another great way of tracking this is using a food tracking app like MyFitnessPal. Just remember to consider net carbs and not total carbs.
- Staying Hydrated
Water is crucial to every bodily function, including burning fat. If you’re not drinking enough water, your metabolism will slow, halting weight loss. Drinking at least half your body weight in water each day helps your body circulate nutrients, flush out toxins, and burn fat. When you’re starting out the ketogenic diet, you may need to drink even more water because your body sheds water when you start consuming fewer carbs. It will also help keep your bowel movements more regular.
- Eating too much dairy
Let’s be honest, dairy can be delicious, but for some people, dairy can be pro-inflammatory and prevent them from losing weight. Dairy has fat, protein, and carbs (from the naturally occurring milk sugar, lactose). So, if you’re eating cheese all day as a “keto-friendly snack” for its fat content, you’re also getting a hefty dose of protein and carbs along with that fat. Stick to no more than 1-2 ounces of cheese or cream per meal.
There you have it! The basics of the keto diet and the most common mistakes made on it. Is keto for everyone? No, but it is good for several health conditions if utilized correctly. Here at Gateway Natural Medicine and Diagnostic Center, we sit down and figure out what dietary guidelines are going to be best for you and can even look at your genetics aid in those guidelines. Schedule a 15 minute free consult today! As with any dietary change, be sure to consult with your physician to make sure it’s a good choice for you and keep it clean!


An event for the whole family. Fun, food, swimming, table tennis, music, and Wharton/Penn themed door prizes!
The Annual BBQ is catered again this year by Jim 'N Nick's Community Bar-B-Q!
This year's edition of the Annual BBQ of the Wharton Club of Charlotte is planned for the afternoon of Sunday, July 26th. Once again, Tammy and Andy Cohen will host us at their home, so come prepared to have fun and catch up with fellow alumni and friends.
The meal will be catered by Jim 'N Nick's, and will feature slow-smoked chicken, hand-carved bbq beef brisket, plus Jim 'N Nick's cheese biscuits and "scratch made" sides. The entrees will be kosher, and quarter-pound all-beef hot dogs will be available for children.
When you register, please let us know if you prefer a vegetarian entree so we can provide the correct quantity. Also, while infants are welcome at this event, don't include them in your family's head count unless you expect them to eat bar-b-que with the adults.
This is a "byo" event in two areas. If you plan to swim, please bring your own towel and swimsuit. Also, while iced tea will be provided, please plan to bring your own alcoholic beverages to enjoy in moderation with your meal.
As was done last year, the Club will hold the line on pricing through the end of June, but prices rise starting July 1, so sign up soon for the best deal!
Come and enjoy the best attended Wharton/Penn event of the year as we unwind and have fun at the Annual BBQ Bash! Register by using the link below.
Date: Sunday, July 26, 2015
Time: 4:00 to 7:00 pm
Location: Home of Tammy & Andy Cohen
4100 Carnoustie Lane
Charlotte, NC 28210


Peru has emerged as the best culinary destination in South America. Three of its restaurants sit in the prestigious list of the World’s Top 50 Restaurants, including Lima’s Central, which came in 4th and was voted the best restaurant in South America. The creativity of Peruvian chefs is matched by the salivating appeal of traditional dishes like ceviche, aji de gallina and causa. And then there’s the legendary Pisco Sour cocktail, and unusual endemic fruit (lucuma fruit ice-cream anyone?). A culinary tour through Lima takes bucket listers on a guided market tour to showcase the country’s staggering variety of jungle, highlands and coastal ingredients. This is followed by a cooking class with a top chef where you’ll learn to master your own ceviche, causa, and Pisco Sour (shaken, not stirred).
Length of Trip : Half Day
The tour price includes transportation, meals, drinks, entrance tickets, and guide.
It costs US$100 per person, or US$90 if booking for two.
Best time to go : Tours run daily from 9:30am to 2:30pm
Wheelchair friendly : Yes
Family friendly : Yes
Where to eat :
Your market visit will include the opportunity to taste a variety of fruit and vegetables. From there, you'll be taken to your cooking class in a local restaurant, preparing your own traditional lunch of ceviche, causa, washed down with a Pisco Sour (or Inca Cola for the kids). The tour can accommodate vegetarians with prior notice.
You'll need to book ahead to get a table at Central Restaurant, voted the best restaurant in South America. They promise "to offer you the exploration of the diverse Peruvian territory: ingredients, colors, stories and scenarios."
Where to Stay :
When staying in Lima, we recommend the Swissotel Lima.
Getting There :
The tours begins and ends at your hotel, with pick-ups available in Miraflores, San Isidro, Barranco, and downtown Lima.
Note from Robin :
You can get ceviche around the world, but not the way they make it in Peru. Raw fish, shrimp and calamari are drowned in potent lime juice, herbs and spices. The acidity of the lime cooks the fish in a matter of minutes, creating a mouthwatering delicacy served in the finest restaurants to roadside shacks. Served with giant corn, locals sometimes order the leftover juice on its own, which they call "tiger juice."
1. Ceviche: Peruvian ceviche is arguably some of the best in the world. Tender chunks of fresh raw fish are marinated in leche de tigre, a spicy Peruvian chili, lime and onion mixture, and often accompanied with two types of corn (toasted and boiled) and slices of sweet potato.
2. Pisco Sour: A classic Peruvian cocktail made with local pisco (a Muscat-grape brandy) shaken with lime and egg white, and topped with a couple drops of Angostura bitters.
3. Causa: Causa somewhat resemble sushi, with smooth mashed potato as a carefully-shaped base and topped with delicate slices of fish, seafood, egg or vegetables.
4. Lucuma: Lucuma is a Peruvian fruit grown almost exclusively in the Andes. Its unique flavour is used to make various ice creams and desserts.
5. Lomo Saltado: A local staple, lomo saltado is made with sliced beef stir-fried with garlic, cumin, tomato and onion. This is then mixed with French fries, coriander and parsley and accompanied with white rice.
6. Aji de Gallina: This dish consists of thin strips of chicken served with a creamy (and spicy!) yellow sauce made with aji amarillo (yellow chilis), cheese, milk and bread.
7. Cocktail de Algarrobina: Think of this as a pisco eggnog-type cocktail. It’s made with pisco, algarrobina (carob syrup), evaporated milk and egg white, and topped with a sprinkle of cinnamon.
8. Chicha Morada: A sweet, non-alcoholic Peruvian beverage made by boiling blue/purple corn with pineapple and spices. Consumption of this bright coloured drink dates back even before the Inca Empire.
9. Inca Kola: A soft drink created in Peru in 1935, this sweet, fruity cola is made with lemon verbena, known locally as Hierba Luisa. It has a flavour reminiscent of bubblegum or cream soda.
10. Papa la Huancaina: Peru is known for potatoes – almost 4,000 varieties can be found across the country. This dish consists of boiled and sliced potatoes piled on a bed of lettuce and topped with a slightly spicy cheese sauce.


7 spots for PIZZAHOLICS ONLY!
When you’re all hungry there’s that friend who always wants pizza,
that person can have pizza for dinner,
lunch or breakfast. If you’re that person, this one is for you.
We gathered our pizzaholics at Bas Fi Masr, and we came up with a list having some of our favorite pizza places.
Here it goes, and in no specific order:
1-Maison Thomas (Cairo)
Looking for a fancy dinner in Cairo? Maison Thomas is the place to go.
It’s a 50s themed restaurant, all with the chessboard floor, high tables and old doors.
Maison Thomas has a variety of pizzas to choose from, all are delicious,
all are worth your while.
Personal Favorite: Monaco Pizza
At Basilico, you’ll have a little bit of Italy with you,
the mouth-watering pizza taste, the chefs’ personal touch, the outdoor seating.
Most of Basilico’s pizzas are absolutely one of a kind and its taste stuck with us for quite a few days.
Personal favorite: Funghi Pizza
3-utti Matti (Cairo , Alexandria)
Tutti Matti brought Rome home… Twice!
Tutti Matti is an all Italian restaurant, where the chefs always top your expectations with their art and expertise to create the authentic Italian pizza. Tutti Matti offers their finest thin crust pizza with their freshly made tomato sauce rich in fresh basil taste, sprinkled with flavorsome mozzarella cheese that satisfies your taste-buds. To top it off Tutti Matti’s newest branch is now located at Tivoli Dome Alexandria by the sea.
Personal favorite: Tutti Matti Pizza
4-Vinny’s Pizza (Cairo)
Vinny’s chefs thrive on being extra, and we love them for it. They put extra cheese on everything, their pizzas are extra large, and when they went full on extra they made a pizza pie that’ll take hours to finish.
Personal favorite: Hot Chicken Pizza
“We trust in this crust” this is one of the quotes from Vapiano,
and we couldn’t agree more to be honest. Every pizza we tasted at Vapiano’s is simply a treat.
We 100% recommend.
Personal favorite: Bruscheta
6-900 Degrees (Cairo)
The amazing folks over at 900 Degrees always pride that their pizza is amazing because of 3 reasons:
crust, love and ingredients. Whatever the reasons are, we’re in love with
all their pizzas.
Personal favorite: Bianca
7-Chez Gabi (Alexandria)
An Alexandrian landmark, if you’re in Alex for the day you have to try it. It’s one of the most friendly places around, and their pizzas are incredibly unique.
Having dinner there is an amazing experience on its own.
personal favorite : ll ritrovo
Tell us which places we missed in the comments, where your-go-to place is.


Stir in vanilla and remaining cup of pecans. Monday, i had to wait in line.
With every sweet bite of this light white confection, comes the timeless taste of creamy vanilla.
Nothing bundt cakes confetti copycat recipe references. Milk, flour, sprinkles, salt, sour cream, butter, sugar, vanilla and 2 more. Nothing bundt cake's lemon bundt copycat recipe: Confetti nothing bundt cake recipe.
Add eggs one at a time, beating well. White chocolate raspberry bundt cake (copycat version of nothing bundt cakes) 5boysbaker.com. Use lemon boxed cake mix + lemon instant pudding;
Confetti cake with vanilla whipped cream sweet sweet. Peppermint crunch bundt cake kitchenaid. Nothing bundt cakes confetti recipe.grease and flour a 12 cup metal bundt pan.
This nothing bundt cakes copycat recipe seems to get better and better every day. If you want to have this cake for your birthday party, you don’t need to buy it at the store. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
To a large bowl, add the flour, granulated sugar, baking. Preheat oven to 350 degrees f. Copycat nothing bundt cake | best copycat recipes | let's get cooking!#whatsfordinner #cookwithme #juliapacheco #cheapmeals #cookingchannel #yumwelcome back.
To toast pecans, arrange 1 cup of pecans in a single layer. Preheat oven to 350 degrees f. Instructions for mini bundt cakes:
In a medium bowl add milk. Add flour, salt stirring until combined. Stir in the chocolate chips.
Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. The ideal recipe for easter, mother's day, baby and bridal showers or just because! Nothing bundt cakes confetti copycat recipe, fold in chocolate chips at the end,for darker pans keep heat at 350 degrees f,high altitude chocolate chip bundt cake instructions,how to make a funfetti bundt cake, i also used 1 1/4 cup of cake flour with 1 cup of of all purpose flour,i bake.
I tried the chocolate chocolate chip, carrot, and red velvet, of. Pour batter into prepare pan. A copycat recipe from nothing bundt cakes;
Preheat oven to 350 degrees. Every cake is baked with delicious chocolate chips. Mix together the cake mix, chocolate pudding mix, eggs, sour cream, water and oil.
Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Funfetti bundt cakes recipes, food and cooking. This scarlet batter of velvety rich cocoa pays homage to its traditional southern heritage.
You can also keep the cream cheese frosting (see below) because pumpkin and. Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best). Fold in 1/4 cup sprinkles.
Bake at 350 degrees for 45 to 60 minutes, or until a knife inserted in center comes out clean. And you can get fun decorations added and the cake wrapped up for any occasion. See more ideas about nothing bundt cakes, bundt cake, cake.
Using an electric mixer on low speed, beat together the eggs, oil, milk, vanilla extract, and almond extract for 2 minutes, or until well combined. Nothing bundt cakes confetti copycat recipe.ad browse & discover thousands of brands. Granulated sugar, heavy whipping cream, baking soda, baking powder and 14 more.
Nothing bundt cakes confetti copycat recipe references. Moist and amazing chocolate chocolate chip bundt cake or mini bundts! 910 nw blue pkwy, lee’s summit, mo 64086.
After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with bundts. Later this month, nothing bundt cakes will open its latest location in jacksonville, florida. A nothing bundt cake recipe that is a perfect copycat of.
Nothing bundt cakes offers 10 flavors.nothing bundt cakes sells big and small bundt cakes in all kinds of flavors, like confetti, lemon and marble.nothing bundt cakes wrapped up 2019 with 330 locations across the u.s.our cakes contain wheat, milk, eggs, pecans (in our pecan praline cakes only) and soy. Reduce oven temperature to 325 degrees. Combine all ingredients except for sprinkles, and mix with a mixer until combined.
Bake for 5 to 7 minutes. I ordered 3 chocolate chip, 3 rv, 3 vanilla, and 3 confetti in bundtinis. Preheat oven to 350 degrees f.
Nothing bundt cakes white chocolate raspberry cake while sharing a bundt cake one day in 1997, amateur bakers and close friends dena tripp and debbie shwetz realized they could do better. Grease the bundt pan with shortening and flour (see my tips for this,. As classic as it gets.


Last week, a nor’easter swept through the region, bringing fierce winds and driving rain to the farm for the better part of three days. While it may have slowed us down in field, it gave us an opportunity to continue preparing garlic for planting at the end of October. Many people don’t realize that garlic is actually planted in the fall and will be the first crop we prepare for the 2020 season. We save our own seed by setting aside a portion of bulbs from this year’s harvest. Those bulbs are then broken into cloves, which are the seeds that will be planted at the end of the month. Breaking apart garlic into individual cloves is a tedious task, spanning weeks of the season. However, it is enjoyed as a more sedentary task, allowing for stories and music as entertainment. Cold, fall mornings and rainy days are the perfect time for this job!
Want to continue eating, fresh delicious veggies this fall? Sign up for our winter share!
A typical share features a mix of storage crops like winter squash, potatoes, cabbage, carrots, beets, onions, garlic, and fresh vegetables like head lettuce, kale, spinach, and arugula. The pickups happen every other week in November and December and feature quite a bit more volume than our summer share. Pickups are on Fridays 1-6pm inside our CSA barn on these dates: November 8, November 22, December 6, and December 20. Cost is $185. Please register and pay THROUGH THIS LINK.
This week the share will include:
- Butternut squash
- Head lettuce
- Leaf lettuce
- Watermelon radish
- PYO herbs
- 1 medium watermelon radish
- 1/2 small red onion
- 1 handful fresh dill sprigs
- 1 orange, supremed into wedges
- 1/4 cup walnuts
- 4 Tablespoons goat cheese
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon white wine vinegar
- Salt and fresh cracked pepper
Slice red onion in thin rounds and place in a small bowl with the vinegar, set aside.
Mandolin the radish paper thin (skin on) and place in a large bowl
Cut the oranges by removing the skin first and then the pith of each wedge
Squeeze the juice from the discarded portion of the orange into the onion and vinegar
Add the olive oil, salt and pepper to onion and vinegar mixture, then toss with radishes
On a large plate, place the radishes over a bed of fresh dill and top with the goat cheese, walnuts and orange wedges.
Sprinkle with a bit more dill and cracked pepper
Yum! A bright addition to any plate.


The BioMar group is one of the leading suppliers of high performance fish feed to the aquaculture industry. Our main business areas are feed for salmon and trout in Norway, the United Kingdom, and Chile, feed for trout, eel, sea-bass, and sea-bream in Continental Europe, and feed for shrimp and tilapia in South and Central America.
Roughly one out of four farmed fish produced in Europe, Chile and South and Central America are fed with BioMar fish feed.
Worldwide the BioMar Group supplies feed to around 60 countries and to more than 30 different fish species.
BioMar fish feed types cover the full life cycle of the fish including larvae feed, fry feed, smolt feed, grower feed, and brood stock feed.


We are hiring a
Working for one of our clients in the Chatham-Kent region.
Melo LLP is currently searching for a Restaurant Manager for one of our clients located in the Chatham-Kent area. The ideal candidate will be responsible for overseeing the daily operations of the restaurant facilities.
The primary focus will be to provide an exceptional dining experience to the members and guests while ensuring efficient restaurant management and profitability. Join this dynamic team as a Restaurant Manager and you will play a pivotal role in enhancing the dining experiences of our members and guests in the picturesque setting of our Golf and Country Club.
- Ensure high levels of customer satisfaction by maintaining excellent service standards and promptly addressing member and guest feedback or concerns.
- Collaborate with chefs and culinary staff to create and update menus that cater to diverse preferences, seasonal ingredients, and dietary requirements.
- Monitor food and beverage quality, presentation, and portion sizes to consistently meet or exceed the club's standards. Ensure adherence to food safety and sanitation guidelines.
- Oversee the procurement and management of restaurant supplies, including food, beverages, equipment, and tableware. Control inventory levels to minimize waste and reduce costs.
- Develop and manage the restaurant budget, including revenue projections and cost controls. Implement strategies to maximize profitability and minimize expenses.
- Collaborate with the marketing team to promote restaurant offerings, special events, and membership benefits. Implement strategies to attract new patrons while retaining existing members.
- Recruit, train, and manage a skilled and motivated restaurant staff, including servers, bartenders, and support staff.
- Provide ongoing coaching and development to enhance team performance.
- Plan and execute special events, banquets, and private functions held in the restaurant area. Ensure seamless coordination between the restaurant and event staff.
- Stay up-to-date with government regulations related to food service and alcohol service. Ensure compliance with all licensing and health code requirements.
- Collaborate with maintenance staff to ensure the restaurant's physical facilities, including dining areas, kitchen, and restrooms, are clean, well-maintained, and aesthetically pleasing.
- Diploma in Hospitality Management or relatable experience
- Proven experience in restaurant management, preferably in golf and country club setting.
- Strong leadership and interpersonal skills.
- Exceptional customer service and communication abilities.
- Proficiency in restaurant software and Point of Sale (POS) systems.
- Knowledge of food and beverage trends, as well as health and safety regulations.
- Financial acumen with the ability to manage budgets and control costs.
- Flexibility to work evenings, weekends, and holidays as required.
- Competitive salary
- Benefits package


We are open at 11am for lunch until late evening for dinner – 7 days a week – Come down and check out the awesome Out of The Blue Restaurant! From dining on the outside tables in the sun to a casual meal in the bar (with cold beer in hand …) watching your favourite game, or perhaps a more classy evening in our recently renovated restaurant itself. The Blue Restaurant is renowned in the Canterbury area as the place to go for both the discerning diner with a great a la carte menu, but also for the hungriest sportsman – if you’re just coming off the mountain or back from the rivers and lakes, the pub grub menu will hit the spot.
If wine is your thing; we have a great balance of New Zealand whites (the best in the world) with some new Kiwi reds to help complement the Australian reds available. Our chefs source fresh local product where possible and we take pride in ensuring there are plenty of healthy options available to choose from. Fries can always be exchanged for a fresh salad or add a side of steamed vegetables. Above all else, we aim to please.
We have an extensive all day menu including an array of delicious burgers, nachos, home made soups, salads and steaks. Not only that but also a selection of tasty mains that won’t break your budget but are sure to satisfy.
We know it’s tough to feed the whole family so all kids 10 and under eat for free at The Blue. Click here for more information on the Kids4Free program in Methven and Mt Hutt.


Tuesday till Friday 11.30 am - 2 pm
Over lunchtime we offer an ayurvedic meal, consisting of rice and four delicious side dishes.
Large menu CHF 18.90
Small menu CHF 16.70
Take away CHF 15.00
Prices for students and groups on request.
Tuesday till Saturday 2 pm – 5 pm
In the afternoon we serve homemade cakes, tea and coffee.
Saturday 10 am – 2 pm
Women set the table with fine vegetarian food from their countries and invite for breakfast (CHF 18.90) or brunch (CHF 28.--).
When hunger is satisfied, there’s time for discussion or a short introduction to the concept of the ‘House of Religions – Dialogue of Cultures’ at 1 pm.
We are also happy to reserve a table for your group or family event.
For groups over 25 people we are pleased to organise an aperitif or dinner. Please contact us.
031 380 51 01
For requests for groups please contact us.


Wally's Quality Meats - Poultry
Wally's carries a full line of Redbird all natural turkeys and chickens, duck, duck breast, foie gras, geese, pheasant, quail, Cornish hens and rabbit.
Red Bird Farms is an innovative leader in providing Coloradans with high quality, fresh (never frozen) chicken statewide. Over the years the name Red Bird has become synonymous with quality.
"Wally's Quality Meats is just that. Quality meats." - Dan, Westminster CO


With Halloween comes ghosts, goblins and goodies — and the sugar in those treats can play some unwanted tricks in your teeth if you’re not careful.
Here’s why: The bacteria in your mouth are probably more excited to eat Halloween candy than you are. When the bacteria eat the sugar and leftover food in your mouth, a weak acid is produced. That avid is what can contribute to cavities.
But don’t hang up your costume just yet. The holiday is about candy, dressing up and having fun. It’s OK to eat that candy on Halloween as a splurge as long as you’re brushing twice a day and flossing once a day all year long.
To help you sort through the trick-or-treat bag loot, we have a rundown of some common candies and their impact on your teeth.
Hard candies are ones to watch out for on Halloween. They can actually break your teeth if you’re not careful. You tend to keep these kinds of candies in your mouth for longer periods of time so the sugar is getting in your saliva and washing over your teeth.
Be picky if it’s sticky! These are some of the worst candies for your teeth. This candy is harder to remove and may stick longer on your teeth, which gives that cavity-causing bacteria more time to work.
Chocolate is one of the most popular kinds of candy handed out on Halloween. Chocolate washes off your teeth easier than other types of candy. Dark chocolate also has less sugar than milk chocolate. Just be sure to brush your teeth after you enjoy.
You might want to pass on candies that make you pucker – especially if they are sticky and coated in sugar. Sugar candy can be very acidic – and that acidity can weaken and damage the hard outer shell of your teeth, making your teeth more vulnerable to cavities.


If you love coffee... Reward $2
Created by kriskris, 651 days ago, 1057 views
If you love coffee (and you love it, if you read this post), soon or late you will have a question — how to make coffee at home? Of course, we deny the instant coffee and won't review it here. Let's talk about the grain coffee. Our today's conversation is about coffee machines. Shop windows of home appliances can confound and confuse by its diversity anyone, but it's not so scary, let's deal.
Let's start with the most expensive, and therefore most frightening option — an automatic machine with a milk frother. They are very expensive. The sellers justify the high cost of the machine with it functions — it cooks almost any drink with the push of a button. Generally, we can say that you will get expensive and not the smartest machine, and her cappuccino by no means be able to compete with a cappuccino from the coffee shop.
Less expensive, and therefore less intimidating option can be a coffee machine with manual milk frother. The quality of coffee will not differ from the previous version, but you might be disappointed by the cappuccino making. From the point of view of price, this machine is more than rational attachment, and after several months of training, you will be able to make homemade cappuccino, which will be different from the cappuccino from the coffee shop.
Capsule coffee machine will serve as a decoration of the kitchen, it takes up a little space, is inexpensive. True composition of the capsules is almost impossible to know — they are sealed, and the autopsy will make the capsule unusable. Espresso which is made by these babes, usually is good, but if you want cappuccino or latte, you will have to purchase a separate device for milk or use capsules of powdered milk, which foam is obtained chemically.
Drip coffee machine is the most economical acquisition. The device of such coffee machine is very simple, so you wouldn't have any problems with it. A cup, which is made in the drip coffee machine, you hardly can distinguish from a cup, made in the expensive professional coffee machine. The only difference is that a professional machine designed for connection to a water supply and making very large amounts of coffee.
Add it all up, we can say that there is the only one type of machines that can grind coffee as in the coffee shop. This is a drip coffee machine. The choosing of coffee for them is limited only by your fantasy, we recommend you to purchase bright, noticeable varieties as, for example, Kenya, Ethiopia Yirgacheffe or Sidamo, Honduras or Salvador.
This guide will help you make the correct decision when choosing the coffee machine:
azzromyo651 days ago
Hi @kriskris i love coffee so much my best coffee machine is one which have grinder system like this one :
Aravi651 days ago
i love coffee made in coffee machine with grinder system.
vsukvb645 days ago
It's my coffee machine. I'm happy with it. A super cream! Delonghi Ecc220.B
CoolCat627 days ago
Thank you for the information. It was helpful for me as I plan to buy a coffee machine soon.
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(All of these items may be added in addition to your dinner selection)
HORS D’OEUVRES STATIONS
COCKTAIL DE CAMARONES: OUR TRADITIONAL MEXICAN VERSION.
Shrimp, avocado, cucumbers and spices are served marinating in a mouth-watering tomato broth cocktail.
VEGGIE TRAY: Assorted Veggies w/dip
CHEESE TRAY: Assorted Cheeses
FRUIT TRAY: Seasonal Fruit Tray
AWARD WINNING GUACAMOLE
CEVICHE: Fresh seafood, marinated in lime juice, cilantro, tomatoes, cucumbers, onions and jalapeno peppers.
QUESO GUILLERMO: Hot bubbling cheeses blended with yellow chiles, onions and tomatoes. Served bubbling hot with pico de gallo, limes and corn tortillas. (Add Machomos (specially seasoned, crispy beef)
PASSED HORS D’OEUVRES OPTIONS
CEVICHE MINI TOSTADAS
CHUNKY AVOCADO MINI TOSTADAS
TEQUILA LIME SHRIMP SKEWERS
AUTHENTIC STREET TACO BAR
Fresh Tortillas hand tossed for your guests. Grilled carne asada, pollo asada and carnitas served with a garnish tray of cabbage, pico de gallo, onions, and cilantro.
ESPECIALES DE CASA
Tequila Lime Shrimp and Grilled Chicken Breast Medallions with choice of Vera Cruz or Ranchero Sauce. Served with cheese enchiladas, corn rice, black beans Chef’s seasonal vegetables and tossed salad.
Carnitas (slow roasted pork, served with Tomatillo Chipotle sauce) and Chef’s Seafood Selection, grilled with your choice of sauce. Served with grilled vegetables, corn rice, tortillas and a tossed salad.
Marinated Grilled Steak and Chicken Fajitas, with onions, green & red peppers, cheese enchiladas, mini Pollo Fundido and tossed salad. Served with mexican rice, refried beans and a tossed salad.
EL ENCANTO SAMPLER ~LUNCH ONLY ~
Cheese enchiladas, mini Pollo Fundido, and mini taquitos and tossed salad. Served with Mexican rice and refried beans.
ALL BUFFETS ARE SERVED WITH CHIPS AND SALSA BAR, INCLUDING OUR HOUSE MILD AND A SPICY RED SALSA.
Sodas and Iced Tea are also included.
ALL BUFFETS: CHILDREN
Your choice of these mini versions of our Specialty Desserts. Select one or several for a delectable sampling.
A rich chocolate cake tamale drizzled with a sweet caramel sauce.
Cinnamon flavored dough, lightly fried. Drizzled with honey and dusted with confectioner’s sugar and cinnamon.
An authentic Mexican caramel flavored custard made fresh daily in
Mini chocolate chimichangas, served with mint chocolate chip ice cream.


What do you feel when you think about a wonderful cake? Yes, a source of big happiness for family & friends. A taste that is liked and enjoyed by everyone. So, How do we forget a cake when there is a time of celebration? Yes, a cake which is the center of attraction of all events. A cake for all waiting in the party of celebration, or cake cutting ceremony. so, be ready now cakes become part of every occasion and happy moments. Moreover we even eat this delicious cake without any reason. So, who else is waiting to taste it without any reason?
So, we all know that we are living in the world of globalization. To make our events more special, the various shops have designed different modes of delivery. These wide and express delivery services make the world too small. So to fulfill our requirements and meet the different types of needs the various online shops facilitate online cake delivery in Ludhiana as well. But don’t worry if you want a cake delivery that is also possible.
Now with the wide variety of cakes, You can send cakes to Mumbai at your convenience. With a beautiful cake, we can also make birthdays and anniversaries more special. Even if you are thinking of a surprise cake delivery then, it is possible with cake at midnight. If you are worried about the d cake, then don’t worry, cake delivery is also done very carefully with following all hygiene factors.
various types of cakes in ludhiana
* Truffle cake, kit kat cake
* Red velvet cake
* Rich fruit cake
* Oreo cake
* Gems with KitKat cake.
* Almond cake
* Pineapple and cherry cake
* Dry fruit Cake
* Mango topping cake
Choose from our delectable range of cakes and in no time you can send cakes to mumbai.
Benefits of online cake delivery.
Yes, there are lots of benefits to purchasing cakes. Some of these are mentioned below. Just take a glance which must insist you for an online cake delivery system.
Yes, now you can shop at any time, any day, or from any place. You may also get a cake in a reasonable amount as well as get a chance to choose from a much wider variety.
You are free from other delivery issues and the entire responsibility of delivering the fresh cake depends upon the e-commerce site from where the order was made.
Well, yes you can get a quality cake with, variety of options.
I am sure that once you place the order online, you get a delivery cake to buy an efficient delivery system at your doorstep.
The online system also facilitates online cake delivery in Ludhiana online with the shortest possible time.
Cake makes every event more special and enhances the spirit of every celebration. These are perfect surprises to spread happiness. What is the best way to congratulate loved ones? Yes, a beautiful cake must make someone special smile. So enjoy and relish their taste buds in a delightful manner. Choose cakes in ludhiana and get home delivery as well.


July 27, 2016 12:49 ET
Concordia Coffee Company Eliminates All Barriers to Specialty Coffee Beverages/Announces Plan Zero, Industry’s First All-Inclusive Program
Food Service Operators Can Capture the Highly Profitable Specialty Coffee Market With No Capital and No Risk
SEATTLE, WA–(Marketwired – Jul 27, 2016) – Concordia Coffee Company, a subsidiary of The Middleby Corporation and a leading manufacturer of automated and self-service coffee and espresso machines serving the commercial foodservice industry, today announced the launch of Plan Zero, an all-inclusive program that covers their lineup of coffee machines from installation to preventative maintenance, to repairs, all for a low fixed monthly payment. The company’s machines are currently operating at thousands of customer sites, spanning convenience stores, hotels, restaurant chains, office coffee and institutions. Concordia was the first to design, patent and bring to market fully automated espresso machines over 25 years ago. Plan Zero is now pioneering how to predict financial costs with customers in order for them to increase revenue through coffee, an important and profitable category.
Plan Zero features an exclusive 90-day profit guarantee. The plan is designed to pay for itself by selling only 6-10 drinks per day.
“Whenever I think about an espresso ‘experience’ for any client, be it a college or a corporate food service location, my first thought is always Concordia Beverage Systems,” said Cary Wheeland, Regional Vice President, Bon Appétit. “From superior customer service, to a high quality beverage, to their legendary bullet-proof espresso machines, I can’t imagine working with a better company.”
“As we continue to expand our facility, sales and service teams, we will propel our business to the next level through financial collaboration with customers,” said John LaNier, Vice President, Concordia Coffee Company. “We’re really looking forward over the next few years to share with these groups our expertise and equipment while witnessing their businesses grow as a result of providing specialty beverages of the highest quality.”
Concordia’s lineup of beverage systems, Integra™, Xpress™ and Ascent™, are truly integrated systems, not just espresso machines. Concordia is also the only company in the world with patented EspressJet™ Flavor System.
Concordia Coffee Beverage Systems:
Ascent- A premium-quality, single-cup bean-to-cup coffee brewer for just $299 per month.
Integra- A savory, simple solution for preferred-choice espresso beverages at only $599 per month.
Xpress- The complete system for extensive selection at just $699 per month.
Availability- To sign up for Plan Zero, contact Robin Mooney at firstname.lastname@example.org
About Concordia Coffee Company, Inc.
Seattle-based Concordia Coffee Company, Inc., a subsidiary of The Middleby Corporation, has a highly innovative lineup of beverage systems that serve the needs of a wide array of convenience store, hotel chain, restaurant chain, office coffee and institutional customers. The company’s fully automated espresso machines provide for thousands of beverage combinations that are served with consistency and speed, while at the same time providing for the highest beverage quality.


Baia Beach Club Boat Menu
Baia Beach club now offers a great service to yachts and boats with a delicious menu specifically created to suit all boat party requirements. Sticking to our mantra of using only the freshest ingredients, the Baia kitchen has come up with a tasty and delectable selection of dishes that can be easily served on all types of boats. So if you are planning to entertain on board but want to avoid the hassle of cooking on the day or simply want a completely carefree day out of kitchen or galley, download and fill out the order sheet and we’ll take care of your lunch or supper. This tailor made service allows for the perfect opportunity to entertain on your boat and offer something different to the usual baked pasta or bread with tomatoes. From fresh fish dishes to pasta dressed in homemade sauces to creative and interesting salads, Baia is offering you the opportunity to bring expertly prepared dishes directly to your boat.
Tartars, Couscous and Prawn Cocktail
Portions are per person and packed individually
|1. Tuna Tartar Cubes of Fresh Tuna combined with capers, local tomatoes, served on a garden salad with a lemon and olive oil dressing on the side||€13|
|2. Salmon Tartar Fresh Salmon, orange slices, basil, served on a garden salad with a lemon and olive oil dressing on the side||€13|
|3. Seafood Salad Steamed King Prawns, calamari, mussels, clams, fresh celery, cherry tomatoes and lettuce with a lemon and olive oil dressing on the side||€15|
|4. Baia’s Prawn Cocktail Steamed Prawns in a wasabi mayonnaise dressing on a bed of fresh local rocket and cherry tomatoes||€15|
|5. Couscous ai Frutti di Mare Fragrant couscous with steamed mussels and clams, served with salad and a cumin and olive oil dressing on the side||€14|
|6. Vegetable Couscous Couscous with zucchini, celery, peppers, carrots and cherry tomatoes, with a lime and coriander vinaigrette on the side||€10|
Our sauces are freshly prepared and served in jars with a 300g packet of pasta (serves 2 people). Choose from Spaghetti, Penne or Tortiglioni. Just boil the pasta and dress with our delicious sauces
|7. Amatricana Crispy smoked bacon and onions in a tomato sauce||€20|
|8. La Napoletana Pacchini tomatoes and basil sauce with freshly grated Parmigiano Reggiano||€20|
|9. Pesto alla Siciliana Sun dried tomatoes, fresh ricotta and basil||€20|
|10. Frutti di Mare Fresh mussels and clams cooked in white wine with fresh parsley and garlic||€25|
|Involtini alla Norma will be served in an aluminum tray ready to be placed directly into your oven. (200 degrees for 8 minutes)|
|11. Involtini alla Norma 3 Eggplant involtini wrapped around spaghetti alla pomarola with fresh basil and olive oil||€12|
|12. Roasted Duck Salad Sliced duck breast served with steamed carrots, onions, celery, lettuce and a whole grain mustard dressing on the side||€14|
|13. Baked Red Onion and Walnut Salad Sliced baked onion served with lettuce, chopped walnuts and a yogurt olive oil dressing on the side||€11|
|14. Smoked Salmon Salad Scottish smoked salmon served with cucumber, local tomatoes, lettuce and a lemon vinaigrette dressing on the side||€15|
|15. Fresh Lobster Salad Steamed fresh lobster (1/2 a lobster) served with pineapple, lettuce and a chili mayonnaise dressing on the side||€25|
|16. Bresaola Involtini Thin slices of cured beef (bresaola) filled with soft cheese, spring onions and walnuts on a bed of rocket with a lemon olive oil dressing on the side||€13|
Orders are per portion
|Sicilian Cannoli with ricotta and chocolate sauce||€6|
|Chocolate Panna Cotta||€6|
|Fresh Fruit Salad||€6|
|2013 Caravaggio Chardonnay Marsovin||€11.00|
|2013 Corvo Glicine Duca Di Salaparuta||€12.00|
|2012 Soave Classico Bolla||€16.00|
|2013 Gavi Fontana Fredda||€16.00|
|2013 Salina Bianco (organic) Hauner||€18.00|
|2013 Greco di Tufo Feudo S. Gregorio||€22.00|
|2013 Muller Thurgau Terlan||€22.00|
|2012 Pinot Grigio Terlan||€22.00|
|2013 Glicine Rosso||€16.00|
|2011 Chianti Classico Barone Ricasoli||€25.00|
|2013 Odyssey DOK Marsovin||€12.00|
|2013 Rose D’Anjou B&G||€15.00|
|2013 Santa Christina Rose Antinori||€18.00|
Sparkling Wine & Champagne
|NV Prosecco Extra Dry Rizzardi||€21.00|
|NV Prosecco Valdabbiadene Mionetto||€25.00|
|NV Champagne Veuve Cliquot||€60.00|
|Smirnoff Vodka 75cl||€25.00|
|Grey Goose Vodka 75cl||€35.00|
|Gordon’s Gin 75cl||€25.00|
|Saphire Gin 75cl||€28.00|
|Bacardi Rum 75cl||€25.00|
|Havana Club 75cl||€25.00|
|JB Whiskey 75cl||€25.00|
|Jack Daniels 75cl||€30.00|
|Martini Royal 75cl||€20.00|
|Cisk Can Pint||€3.00|
|Heineken Can Pint||€4.00|
|Coke Zero Can||€2.00|
|Diet Kinnie Can||€2.00|
|Red Bull Can||€2.50|
|Kristal Natural Water 50cl||€1.00|
|Kristal Natural Water 1lt||€2.00|
|Kristal Sparkling Water 1lt||€2.00|
Terms & Conditions
Your food will be ready, packed and served in neat containers which can double up as plates and we will also provide you with cutlery so there’s no washing up afterwards.
Orders for lunch can be made by email at least ONE day before. You can either pick up your order from the Beach Club or have it delivered directly to your boat for an additional €10 charge.
Please note that Lunch delivery shall only take place before midday. Therefore should you require the food after midday, you will need to collect the food yourself.
Orders for dinner can be made by email before midday of the same day and can be picked up after 18:00. We cannot provide delivery for dinner orders.
Payment is required on delivery, by cheque or in cash, preferably in exact change. If food is picked up from Baia then one can come to the cash till at the upstairs bar and pay by credit card.
Although we shall carry out our best endeavours to ensure that delivery times are met we undertake no responsibility for any late deliveries.
Furthermore, we only deliver to areas surrounding Baia Beach, we kindly ask that during the delivery time you keep your mobile switched on and in your vicinity and that you keep on the look out for our delivery boat.
After receiving your order we shall send you a confirmation email. The moment that the confirmation email is sent, your order is complete. Should you fail to receive the confirmation email or a call from us, we kindly ask that you contact us to ensure that your order has been received and confirmed.
Should for any reason you wish to cancel your order we kindly ask that you inform us immediately or at least one hour prior to the collection/delivery time. Should you fail to notify us within the above mentioned time period, we reserve the right to charge you for the full cost of your order.
Download and fill in our order sheet (below) and return to us via email (you can take a picture and send it over – please make sure it is clear) or hand it in directly at Baia. Kindly make sure that the order form is signed and it includes the correct mobile number. If we do not manage to reach you on the mobile number provided, we will not be able to proceed with your food order. Alternatively you can fill in our order sheet at Baia and pay up front for next day lunch order or same day dinner order, provided that orders are made by midday.
Minimum order: €50


Client: Cukiernia Muszelka, Gdansk, Poland – visit website
Cukiernia Muszelka was founded in 1949 in the port city of Gdansk in Poland. Currently it handles 4 different types of sales and has over 3 generations of bakery experience. They offer the finest quality cakes, torts, cookies, baked goods, ice creams, and much more. They pride themselves in being able to realize all of their customers’ orders. Their goal is complete customer satisfaction along with offering a moment of relaxation with their desserts.


Sweet-Tart: A Candy-Coated Cabaret
We had so much fun celebrating NYE with you we want to do it again and just couldn’t wait a whole year! We’re back with our 3rd Annual Valentines Event!
You’re invited to join us for Valentine’s Day! Celebrate a day of love with PGN’s Best of Gay Philly Best Burlesque winners, with dinner, drinks, drag & burlesque and dancing. We’re bringing out candle-lit tables, hearts and romance for a Valentine’s Day event like no other in the city. Come early to enjoy a three course dinner and pre-show or later just to enjoy our award-winning show.
Dinner 7:30pm (7pm seating)
General Admission 9:00pm
Tassel Twirling Competition with prizes from Sexploratorium
TICKETS GO ON SALE FRIDAY JANUARY 23!
Tickets per person:
$75 VIP table Dinner & Show includes unlimited wine or Champagne & onstage seating *limited advance tickets only*
$55 VIP Dinner & Show includes unlimited wine or Champagne *advance tickets only*
$35 Dinner & Show *advance tickets only*
$12 General admission *advance*
$15 General admission *at the door*
This event is 21+, must show ID to enter.
Ticket prices does not include tips, gratuity, or service fees.
Tickets are non-refundable.
FIrst Course: (choose one)
~ Mixed green salad with tomatoes, cucumbers, dried cranberries, and goat cheese with balsamic vinaigrette
~ Tomato soup
2nd Course 2: (choose one)
~ Chicken Parmigiana (served in boat)
~ Shrimp scampi over pasta
~ Pasta primavera (vegan)
Served with broccoli and roasted red potatoes
Hot apple pie


As a bachelor, I found it much easier to just buy a box of cereal and eat as many McRibs as I can while they are available. It’s difficult to cook a meal without a ton of leftovers. I’m stuck eating the same meal for days. Not only that, I have ingredients left over that I’ll never use again (I’m looking at you, half jar of vodka spaghetti sauce in my fridge).
Well, I’ve found the solution to my problem, eMeals. I’m sent a meal plan every week and a grocery list that saves wasted food. I’m even sent coupons that can be redeemed at my local grocery store.
I can hook you up with a cheap subscription. All you need to do is use the code CYBER35 and you will get 35% off the plan!
I cooked a chicken stir fry recipe from my meal plan and shared it with you below.


The holiday season has arrived and for some of us, that means cooking and preparing meals for our loved ones. You can save energy while you cook when you adjust how you use your kitchen appliances and cookware. To be more energy efficient in the kitchen, use these energy-saving tips below.
- Preheat the oven to the exact temperature you need. The oven won’t heat up any faster at a higher setting.
- Put lids on pots and pans to prevent heat loss.
- Turn off the oven 10 minutes early – the food will keep cooking as long as the door stays closed.
- No peeking! Whenever you open the oven door, the temperature drops by about 25 degrees.
- Use glass or ceramic dishes if possible. They retain heat better and cook food faster.
When you’re ready to clean, make sure your dishwasher is full before running it. It’s more energy efficient.
Have a safe and happy holiday!


Buffet-Style service is ideal for any big event available for up to 50 people. The menu can be totally adapted for the theme of your event.
How does it work? As a personal chef service, the chef will create the menu at your home and serve them in an elegant buffet line.
This service is also available for delivery.
Chef Alexandre also performs service for catering and buffet companies.
If your catering/buffet company doesn’t have a chef, you may contact Chef Alexandre in own services he offers menu consulting and cooking services.
Contact the chef for more details.


We work with the UKs leading, ethical office fruit suppliers, so we know the fruit will be the best you have ever tasted.
An office fruit delivery is a great, low cost component of your employee wellbeing programme and a lovely way to show your employees you care. Delivered on a regular basis, weekly or fortnightly straight to your office so they save you time having to nip out to the shops!
We are specialists in multi-site fruit deliveries.
From only £16.45 per basket including delivery.
50 Portions of fruit delivered straight to your office. The fruit basket contains Grade A fruit. Contents change weekly with the seasons, a typical week would include Apples ( Red and Green ), Pears, Bananas, Peaches or Nectarines, Easy Peal Citrus.
The premium offering from Eatfruit. 50 Portions of easy to eat fruit that is in the Favourites basket with the additions of Grapes or Berries. As with the Favourites, contents change with the seasons. All fruit is hand selected, Grade A fruit.
25 Portions of fruit delivered straight to your office. This fruit basket contains Grade A seasonal fruit. Varieties change weekly. This basket is perfect for the smaller office or as a care package gift to your employees sent straight to the home.
50 portions of fresh seasonal fruits delivered straight to your office including all the office favourites plus crisp Grapes, tasty berries and seasonal treats like Lychee fruit. Make your office happy and healthy!
Based in the Northwest fruitandmilk deliver the finest fruit boxes to offices and business in Manchester, Liverpool and Warrington.
Optional wooden fruit basket at additional cost
45 Portions of easy to eat office fruit. Bananas, Apples, Pears, Clementines and Plums delivered weekly to your office.
Office fruit baskets include a selection of easy to eat office fruit such as Apples, Pears, Bananas, Peaches, Nectarines, easy peal citrus fruits and Grapes or Berries. The contents and varieties typically change with the seasons.
An office fruit delivery is a low cost component of your companies wellness programme with links to better health, productivity and motivation. Fruit provides a good source of a wide range of phytonutrients, vitamins and minerals including magnesium, potassium, folic acid, vitamins C and E, carotenoids. These nutrients are essential for our general health and wellbeing. read more here.
If you are looking to order multiple baskets please contact us for a no-obligation quote. Owing to lower transport costs we are able to offer large discounts on bulk fruit purchases or purchases of multiple fruit baskets.
Each fruit basket is packed to perfection. Each of the office fruit delivery companies that we work with hand select each item of fruit when packing the fruit baskets so you can be assured of the finest quality. Watch out for some amazing tasty treats throughout the year as fruits like UK discovery apples and lychee fruit come into season.


February, 2013 archive
Healing through Natural Foods is an informative book containing details of the various natural foods that can be eaten to prevent and cure various common ailments and health problems. Some of the health concerns covered include bacterial infection, coagulation (blood clots), depression, diabetes, diarrohea, inflammation, blood pressure, cancer, cholesterol, immunity, ulcers and pain.
Every chapter contains a brief description of the health problem, its cause, and the foods that can prevent or alleviate it. Each food is then described in great detail. Some foods like garlic and ginger are used to cure multiple ailments and are described separately in each chapter with respect to the problem they seek to solve. The book also contains description of foods that will boost immunity, improve memory , a person’s life span.
A useful book, especially for Indians, as most foreign books available do not list foods which are available in India
Healing through Natural Foods
Dr. H.K Bakhru
Published by Jaico Publishing House
Twelfth impression : 2010


On the site of what was Sydney’s first tent hospital is the newest addition to the vibrant restaurant scene in The Rocks, Scarlett Restaurant. Named in memory of the “Madam” who operated from the terrace houses next door, in the late 1800’s, this unique restaurant is a brilliant combination of heritage charm and the latest in modern style & it brings together two beautiful worlds into one outstanding dining venue. Soft leather seating contrasts with history filled stonework give Scarlett Restaurant an ambiance like no other restaurant in Sydney. Dine in our private dining room, or enjoy the warm atmosphere of the main restaurant, opening up onto historic Nurses Walk. Fine dining steeped in history is brought to life again at Scarlett Restaurant, the oldest new restaurant in Sydney. Serving breakfast and dinner daily
Breakfast: 6:30am – 10:00am (Mon – Fri) 7:00am – 10:30am (Sat – Sun)
Lunch: Closed (7 Days)
Dinner: 5:30pm – 9:00pm (7 Days)
Click here to view Scarlett’s Special Dining Offers.
Scarlett Sydney restaurant is the perfect place to meet and enjoy local cuisine in a relaxed and inviting atmosphere.
If you are planning to dine in Scarlett Restaurant within the next 24 hours please contact the restaurant directly on (02) 8220 9955.
Please note, if we are unable to accommodate you at your requested time we will contact you within 24 hours to arrange alternate arrangements for your Scarlett experience.
Group bookings of over 10 people will need to be discussed with Scarlett restaurant directly.
For the very best in The Rocks Restaurants Sydney, contact Scarlett restaurant today.
“The Scarlett restaurant was a wonderful find on a wonderful day. We will most likely stop by again to try more of their numerous meals.”


Ice Mix is the new Leagel sparkling idea to live the aperitif atmosphere also at your ice-cream parlour! With the Ice Mix line products you can easily prepare any kind of alcoholic ice cream and, for a moment, your ice-cream parlour turns into an authentic chiringuito or a prestigious cocktail bar.
With the new Hugo Paste you can prepare a perfect aperitif cocktail. Place the Hugo flavour in your showcase, recreating the famous aperitif cocktail of Trento with a prosecco base and elderflower syrup: a fresh, tasty and fruity aperitif. Create your offer and make your customers toast with your Hugo ice cream!
|314605||Hugo Paste New!||• 1500 g / 1700 g water
• 1000 g Leagel Ice Mix Base
• 1000 g Prosecco
• 170 g di Leagel Hugo Paste
|2 x 3,5 kg||Cold|


View Full Version : Raw Hack
08-11-2010, 10:09 PM
I was in Washington, Missouri a few years ago just before Christmas, and the local hangout sold this stuff called "raw hack" which is pretty much a steak tartare, but made with ground beef instead. We spread it on crackers and bread and it was awesome!
I can't find it in central Iowa, and was wondering if anyone has a recipe for raw hack that they can share.
08-12-2010, 03:40 AM
Try googling "tiger meat" recipes.
Used to be common, but health regulations pretty much ended it. Last time I had any was at a buddy's place 4 or 5 years ago, can't even remember the last time I saw it at a "local hangout".
08-12-2010, 03:58 AM
I hadn't heard it called tiger meat before, but that is getting results on Google. Thanks!
Posted via Mobile Device
I'd bet money on PETA camping out on your lawn soon:lmao::lmao:Googling Tiger meat is settin off all kinds of alarms
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In this salad, bitter dandelion greens contrast wonderfully with salty, decadent, almost crispy pancetta. And, the garlic-infused tangy dressing makes them just… Irresistible.
I just love the bitter, distinctive taste of dandelions. And knowing that they are a super healthy food makes them even more appetizing to me.
Whenever I have time, I take a hike with kids and collect as many leaves as I can. Look around you, dandelions are everywhere and are treated as weeds by your gardeners! I am lucky enough that my grocery store and local farmers market carry them too, so they appear very often on our table.
Here is another salad that I am completely in love with, and it originates from the Italian Alps. I have crazy cravings for it, and so does my husband. Yesterday I made it again as a final test before publishing the recipe, and today I received a text from him saying “Can we have the same salad tonight? Can you just make A LOT MORE of it?” So I guess tonight is dandelion salad again, friends!
If you need to substitute for the dandelions, think of a vegetable with similar assertive taste: arugula works well, as well as radicchio or chicory. And, yes, you may substitute bacon for the pancetta.
For this appetizer salad, the most tender dandelion leaves, which you can pick in springtime, are best. But the store-bought ones will just be fine, too.
Add over-easy eggs on top, maybe cooked in the same skillet as the pancetta, and you will have a great main course. (I know, my friends, you are thinking about brunch. I am Italian, so I have to think twice before suggesting you to serve a salad in the morning, but sure… brunch it shall be!)
Prep and Total time: 15 minutes
Serves 4 (appetizer or side)
|If you don’t have a toaster, heat the oven to 450°F.Wash and clean the dandelions. If they are store-bought, remove the hardest part of the stem (about 2 inches), and then slice it crosswise into 1-inch, bite-size pieces. Toss into the salad bowl.|
|Cook the cubed pancetta over medium-low heat for about 6-7 minutes, until the fat is mostly melted and the pancetta has acquired a nice golden color.Meanwhile, using a toaster, slightly toast your bread slices until they are golden yellow. If you do not have a toaster, bake in the oven at 450°F for about 6 minutes.When the bread is ready, cube.|
|Grate the garlic clove. If you do not have a grater similar to the one in the photo (it’s actually a ginger grater…), mince it instead.|
|When the pancetta is ready, lower the heat and add the extra-virgin olive oil and garlic. Stir and add the salt and vinegar. Raise the heat to high, and let evaporate for about 1 ½ minute, until it’s reduced to about 1/2 of the initial quantity.|
|Turn off the heat and wait 3-4 minutes for the dressing to cool – it should be still warm but not hot.|
|Add the cubed bread to the dandelion greens, then pour over the pancetta dressing, mix and serve.|


Who doesn’t like a picnic? In the park or in this nice little breakfast/lunch place. Because of the picnic tables, the checkered tablecloths and the wooden plates it really feels like having a little picnic when you’re there.
The food they serve is absolutely delicious. Every day they have a different salad, soup and quiche on the menu besides their delicious sandwiches. All the bread they serve is sourdough bread from ‘het Vlaamsch Broodhuys’. In the morning order the breakfast plate and have a little picnic party on your own.
Enjoy your breakfast/lunch inside or in the little garden outside. And have your morning coffee on the bench in front of Picknick.
Picknick, Mariniersweg 259, Centrum, Rotterdam