Trends we spotted | Week 42
Radilicious - culinary cookbook by We're Smart World - credits Wim Demessemaekers
'Thin & Crispy' by New York Pizza
This self-flying air taxi has been just cleared for commercial flights in China
Opening of the W-Sydney hotel at Darling Harbour
Opening of the W-Sydney hotel at Darling Harbour
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.
With this week links to articles about amongst other the self-flying air taxi by the Chinese firm EHang has just been cleared for commercial flights!
We’re Smart World and the European Best Vegetable chefs wrote a recipe book, their first ‘Radilicious’-cookbook.
New York Pizza introduces their ‘Thin & Crispy’ base and four action pizzas in the Netherlands. And Mama’s Koelkast (mama’s fridge) opened in Amsterdam in May this year. A concept through which mums, who cook with love and passion, are given the chance to do so professionally.
As usual a couple of great inspirational Instagram posts: for example the ‘Crompouce’, dry-aged fish by Quique Dacosta, great looking Taiyaki cones filled with pumpkin spice ice cream and Halloween inspiration from Shake Shack.
W-Hotels, part of Marriott Bonvoy’s global portfolio of over 30 brands, announced the highly anticipated opening of W-Sydney! And also located in Sydney: The Poetica Bar & Grill they serve Oysters Flambadou, topped with nduja and guindillas.
Click on the title if you like to read the full article. Enjoy reading!
This self-flying air taxi has been just cleared for commercial flights in China
The self-flying eVTOL can carry two passengers as far as 32km. The Chinese firm EHang’s electric Vertical TakeOff and Landing aircraft (eVTOL) has been cleared for commercial operations by the Civil Aviation Administration of China. The type certificate for the EH216, was issued on Friday the 13th of October. Because of this the EHang’s commercial flights begin well ahead of American and European competitors. (The FAA and EASA aviation authorities aren’t widely expected to start issuing comparable certificates for eVTOLs until 2024 at the earliest). Many more details in the article at Robb Report, link in the title. We wonder when we will see those taxis flying in Europe!
Radicilious cookbook | Culinary cooking with vegetables
We’re Smart World is an organisation that translates input from their member chefs into the first ‘Radilicious’ cookbook. ‘Radilicious’ is a merger of ‘delicious’ and – not coincidentally – ‘Radish’. After all, in the We’re Smart community, a radish symbolises pure plant quality: the more creativity, attention to flavour combinations and share of fruits and vegetables in a restaurant, the more Radishes it scores. In ‘Radilicious’, twenty ‘5-Radish’-chefs take readers on an exciting, culinary adventure in plant-based cuisine. The impressive book brings their inspiring stories and share the boundless flavours and possibilities of plant-based food in 100 delicious recipes. The book includes recipes from Bolenius, Brut172, De Nieuwe Winkel and 17 more. Radilicious is available from 23 October in four languages (Dutch, French, English, Polish) from Borgerhoff & Lamberigts.
New York Pizza introduces ‘Thin & Crispy’ bottom and four promotional pizzas
The ‘Thin & Crispy’ dough is a new addition to New York Pizza’s range alongside the New York Style dough and the Italian dough. The new dough is even thinner, contains fewer calories and, like all other doughs, is free of artificial flavours, colours and fragrances. The result is a lighter, thinner, and crispier crust. All pizzas in New York Pizza’s range can be ordered on the new Thin & Crispy bottom. New York Pizza’s chefs also composed six new pizzas with additional fresh toppings. As a result, there is a Thin & Crispy pizza available for everyone’s taste. To celebrate the introduction of the Thin & Crispy pizzas, four promotional pizzas were introduced in The Netherlands. The Italian sausage & pepperoni, Green veggie delight, BBQ hot & spicy and Pesto Chicken will be available to order from all New York Pizza branches from Monday 16 October.
Mama’s Koelkast
Mama’s Koelkast (mama’s fridge) opened in the Jordaan district in May, a concept by owner Aaliyah through which she gives mums, who love to cook, the chance to do so professionally. You can pick up different kinds of meals at the Tweede Goudsbloemdwarsstraat 6B in Amsterdam from Wednesday to Saturday from 12:00 to 20:00. They also have vega(n) and halal meals. Check out their Instagram, link in the title. Or check out Moon Cake’s post about visiting the concept below.
Dit bericht op Instagram bekijken
The Dutch ‘Crompouce’ goes viral
Although we don’t think all images look delicious, we love the idea of a croissant filled and topped as the Dutch delicacy: a ‘tompoes’ or ‘tompouce’, if you prefer the French spelling. Many bakeries are selling them! In the link in the title, you’ll find the #Crompouce and below a great comic by Minka Comics.
Dit bericht op Instagram bekijken
Dry-aged fish by Quique Dacosta
Those following Horecatrends know that our editor Marjolein really enjoyed trying dry-aged fish (read her blog about this topic, here). Once in a while we spot a chef serving dry-aged fish, like Quique Dacosta in the Instagram post by Four Magazine below. He serves four-year dry-aged aged tuna among other dry-aged fish at this 3-Michelin-starred restaurant in Dénia, Spain. We love to show this post as inspiration for other chefs!
Dit bericht op Instagram bekijken
Pumpkin Spice ice cream flavour
We wrote about the spectacular ice cream cone of the NYC based Taiyaki back in 2016. Nowadays they have some more locations in NY, Boston and for example Cambridge, check out their website in the link in the title. Via Instagram we came across Taiyaki cones filled with America’s favourite fall flavour: Pumpkin Spice. We had the opportunity to taste the pumpkin spice flavoured coffee’s this fall and some in our party really enjoyed it. We wonder how it will taste in ice cream, but check out how great it looks in their cones.
Dit bericht op Instagram bekijken
Halloween inspiration from Shake Shack
The Halloween season is in full swing in the USA and other countries around the world. For inspiration we show the Instagram post of the Halloween delivery of Shake Shack in NYC. Their guests received a scare and a surprise from Shake Shack and Spirit Halloween. Link to their website in the title.
Dit bericht op Instagram bekijken
New W-Hotel in the waterfront metropolis of Sydney
W-Hotels, part of Marriott Bonvoy’s global portfolio of over 30 brands, announced the highly anticipated opening of W-Sydney. Located in a dramatic curved structure rising over Darling Harbour, W-Sydney is set to become a desired destination for travellers and Sydneysiders alike, bringing new energy and a modern take on luxury to the city and harbour waterfront. More details in their press release, link in the title. W-Sydney has 588 guestrooms, including 162 exceptional suites and draws inspiration from the hotel’s harbourside location and nearby beaches.
Have you ever heard of Oysters Flambadou?
The Poetica Bar & Grill in Sydney uses the old-school flambadou technique in the preparation of its Sydney Rock oysters, topped with nduja and guindillas. Check out the Instagram Post by Four Magazine below, Oysters Flambadou look spectacular! The website of The Poetica Bar & Grill is linked in the title.
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