The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Heston Blumenthal launches prepackaged ready meals for Waitrose Posted: 02 Oct 2012 07:07 PM PDT  The new Heston 'Dine-In series' from Waitrose. — AFP/Relaxnews Launched last week, the 'Dine In With Heston' series includes five main course meals like fish pie, lasagna, chilli con carne, shepherd's pie and macaroni and cheese, priced at a fraction of Blumenthal's restaurant meals, at £4.89 (approximately RM25). It has been a mutually beneficial collaboration for Blumenthal and the upscale supermarket chain, with the fine dining chef bringing his star power to the brand, and the grocery store providing the chef with mass market, commercial exposure. Blumenthal has also launched a range of Christmas puddings, mince pies, coriander and rose salt and salted caramel ice cream. Most recently, he launched an Earl Grey and Lemon Gin distilled with juniper, almond, coriander, orris root, licorice, lavender and angelica. Flavours from the 'Dine-In' series, meanwhile, veer from the predictable with the addition of star anise to chilli and lasagna recipes to accentuate the meaty umami flavours, says the Waitrose pitch, while truffle-flavoured oil is added to macaroni and cheese. Blumenthal follows in the heels of other Michelin-starred chefs like Joel Robuchon and Wolfgang Puck who also have mass market products for the average consumer. Robuchon, for instance, teamed up with French prepared food brand Fleury Michon to create ready-to-eat meals like sautéed chicken with basil pasta, and chicken in a foie gras sauce with Armagnac and pasta with mushrooms. Puck also developed a line of pizza, soups, stocks and Italian sauces under his own name. — AFP/Relaxnews |
| Chef José Andrés reopens DC restaurant with sweeping changes Posted: 02 Oct 2012 05:03 PM PDT WASHINGTON, Oct 3 — After a long summer break, chef José Andrés has announced plans to reopen his award-winning restaurant Minibar in Washington DC next month with a revamped menu and significant price hike.  Chef José Andrés, who was named Outstanding Chef at the 2011 James Beard Foundation Awards, reopens his restaurant Minibar in Washington DC next month. — AFP/Relaxnews When it was a six-stool diner, the restaurant was included in Bon Appétit magazine's list of 'The 11 Toughest Restaurant Reservations in the USA' famous for its avant-garde cookery. Meanwhile, perhaps one of the biggest differences Andrés fans will notice is the menu price hike, which has gone from US$150 to US$225 (RM460 to RM680), a 50 per cent increase. Wine pairings are also available at between US$75 to US$200. The new space will also double in capacity from its original cramped quarters to fit a dozen diners at a time, with four seatings throughout the night. American audiences know Andrés for his many TV appearances and for his imaginative menus at restaurants like Jaleo in Las Vegas and The Bazaar by José Andrés in Beverly Hills. He was named the Outstanding Chef in the 2011 James Beard Foundation Awards and is often cited as the unofficial ambassador of Spanish cuisine in the US. Meanwhile, other hotly anticipated restaurant openings took place last week when the enfant terrible of the New York dining scene David Chang opened four shiny new outposts of his Momofuku empire in Toronto, Canada – an event that made headline news and drew snaking queues of local diners. Reservations for Minibar are being taken by email at reserve@minibarbyjoseandres.com on a first come, first serve basis. — AFP/Relaxnews |
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