Edible Gold Blog
23 carat Edible gold supplied by Connoisseur Gold coated mini samosa as amouse bouche
The concept of Ambrette was launched in February 2010 in Margate, Kent. The menu is seasonal and features a mix of local and exotic ingredients. The cooking style is influenced by regional Indian cooking. Dev Biswal has an adventuress, artistic and open minded approach to creating dishes.
As a result, influences of other global cuisines such as French and South East Asian are reflected through the menu. The style of service is friendly and professional at the same time. The restaurant features unique foraged produce such as local sea weed and game along with traditional favourites such as lamb and chicken. Guests are treated to an array of pallet teasers and tasters throughout the meal.
Dev was born in Orissa in Eastern India. He graduated from The Institute of Hotel Management, Catering Technology and Applied nutrition in Kolkata. Dev acquired an in depth knowledge of regional Indian cooking while working in various establishments in India. He strives to showcase the variety and complexity of regional Indian cooking in his dishes at The Ambrette.
Experience in top hotels in Dubai exposed Dev to classical French and other international cusines. He believes that food is more of an art form and a great source of an individuals expression. Dev nurtures and promotes chefs from multi cultural backgrounds
Christmas Cake has been finished with Connoisseur Silver Flakes. It’s simple and easy just sprinkle over the cake for a wonderful festive look.
STEFAN GATES, GASTRONUTS, EXTRAORDINARY, USES CONNOISSEUR GOLD 23CT GOLD LEAF 80 X 80 FOR HIS CHRISTMAS TURKEY
Christmas dinner is the most important meal of the year for most Britons, but it’s often predictable.
It’s simple to achieve, just cook your turkey as usual, let it rest for an hour .Choose a place without a any draft.
Start with the breast of the turkey, hold the book firmly and open each page so that the gold leaves don’t all slip out, then open each page gently and press the gold from the booklet straight onto the turkey. Use a dry brush to dab it into place if you need to, around legs and crevices. It may take a couple of goes to get right, keep going until you’ve covered the whole surface.
Fly in the face of austerity and give the Midas touch to your turkey this year
This leaf is moulded from Marzipan then gilded with edible 23ct gold leaf. An easy and great idea to decorate your chocolate cake.
Simply decorate you delicious Macaroons with 23ct gold leaf, with a smaller size 2 sheets 50 x 50 mm available online, or can be purchased at Sainsbury and Waitrose at the baking section.
Diwali, also known as the ‘Festival of Lights’, was celebrated by Hindus, Sikhs and Jains around the world on 11 November. Diwali has significance to all three religious groups, making it the most widely celebrated festival in the Indian diaspora. The day is believed to mark new beginnings and the triumph of good over evil, with the word Diwali, or Deepavali, meaning ‘row of lamps’ in Sanskrit.
Diwali also represents a renewal of commitment to family values, with many gathering with friends and loved ones to celebrate the festival. As Indians make up the largest foreign-born population in the UK, it is no surprise that Diwali was celebrated in huge numbers around the country, with many Indians and non-Indians alike participating in the festivities.
Sweet pastries and cakes are often covered or decorated with silver leaf, which is available in 2 size 50 x 50 mm or larger size of 80 x 80 mm
Million of homes will be making this year’s Christmas Pudding.Add glamour and glitz to your Festive table this year, by adding a sheet of 24ct Pure gold leaf on top of your creation,
Enjoyed Champagne Lobster in Yuzu wrapped on board the Splendour of the Seas at the fine dining restaurant Izumi.
The successful chef, Travis Kamiyama started sushi at the age of 14, honing his skills and passion through various Japanese culinary experts before opening his own restaurant at 29. With the success of that and subsequent restaurants, he contracted with the LA Dodgers, Ritz Carlton Hotels, Toyota Motor Corporation, and American Honda Corporation. In 2009, Royal Caribbean International turned to Travis’ expertise for the launch of Izumi Asian-fusion restaurant on board many of their ships