FoodBlog Pretoria

Get ready to indulge in golden moments with Krispy Kreme and Nestlé’s latest collaboration – the Nestlé Caramel Gold Collection!

Treat your taste buds to a heavenly experience with these decadent doughnuts and chilled desserts that are sure to leave you feeling on top of the world.

First up, the Kit Kat Caramel Gold doughnut is an unglazed shell filled with Caramel Kreme and dipped in luxurious white chocolate. 

• It’s then topped with caramel biscuit balls, drizzled with caramel chocolate, and crowned with a Nestlé Kit Kat Caramel Gold Finger. The velvety smooth textures of caramel combined with the crunchiness of the biscuit balls and Kit Kat make for an unforgettable taste experience.

If you’re in the mood for something lighter, try the Nestlé Aero Caramel Gold doughnut.

• This unglazed doughnut ring is dipped in a milk chocolate coating, topped with crushed Nestlé Aero Caramel Gold, and drizzled with a caramel sauce. The result is a crunchy and creamy dessert that’s perfect for any occasion.

For those who love both chocolate and caramel, the Nestlé Milky Bar Caramel Gold doughnut is the perfect choice.

• Featuring an Original Glazed® doughnut that’s filled with caramel Kreme and topped with Nestlé Caramel Gold Milky Bar shavings, it’s then dipped and drizzled with a caramel choc dip and finished with a Milky Bar chocolate block.

And if you’re looking for a refreshing dessert, try the Nestlé Aero Caramel Gold Gourmet Chiller.

• This chilled dessert features a gourmet caramel Kremey chiller drizzled with chocolate sauce, topped with fresh cream, and sprinkled with crushed Nestlé Aero gold chocolate. It’s a refreshing and indulgent dessert that’s perfect for any day of the week.

So what are you waiting for? Head over to your nearest Krispy Kreme location and indulge in the Nestlé Caramel Gold Collection today! Don’t forget to share your experience with us on social media using #KKSA #KrispyKremexNestle #GoForGold. Available from 11 April to 28 May.

The House of Angostura, world renowned for its aromatic bitters, has added two further flavours to its South African portfolio with its latest innovations – ANGOSTURA® orange and ANGOSTURA® cocoa bitters.

Orange is back

Almost two centuries after the first ANGOSTURA® aromatic bitters was produced, the House of Angostura developed and launched ANGOSTURA® orange bitters to great anticipation in 2007.

• It has been absent from the South African market over the past few years due to the politics surrounding bottle size regulations but has remained a top seller across the globe. Well, orange is back!

Using only the best sun-ripened Caribbean oranges, ANGOSTURA® orange bitters is a skilfully blended preparation of orange extracts and spices made from its own special recipe. With its bright, fruit-forward, spicy citrus notes it is wonderfully versatile, pairing perfectly with vodka, gin, vermouth and whiskey. It can enhance any drink calling for orange twists or slices and is the perfect accompaniment to savoury sauces, seafood dishes and chocolate desserts.

Having already been introduced to the flavour, mixologists and foodies alike will no doubt be pleased to see the orange-labelled bottle back on the shelves alongside the aromatic bitters bottles with the unmistakeable yellow cap.

Cocoa is the new black

Then, after years of continuous research and trials, the rest of the world said hello to ANGOSTURA® cocoa bitters in 2020. It is now officially available in South Africa with the label and cap boasting the famous purple hues of its key ingredient – the world’s finest indigenous Trinitario Cocoa from Trinidad and Tobago.

Continuing to push the boundaries of flavour, ANGOSTURA® cocoa bitters takes inspiration from T&T’s history and local heritage, resulting in a truly decadent, indulgent flavour. The new product adds a delicate, sweet and elegantly balanced flavour to The House of Angostura’s bitters line, which makes it one of their most exclusive innovations in decades.

ANGOSTURA^® cocoa bitters contains top notes of rich, floral and nutty cocoa combined with an intoxicating infusion of aromatic botanicals. Crafted to inspire creativity and experimentation with flavour combinations, this new product is ideal for use in both professional and at-home settings, and for sweet and savoury applications. It pairs perfectly with sweet vermouth or aged spirits, like whiskey, rum, cognac and tequila so it can be used to bring new layers of depth and complexity to classic cocktails or put a luxurious spin on a main dish or sweet treat.

No home or cocktail bar is complete without a bottle of ANGOSTURA® aromatic, orange or cocoa bitters just like no kitchen pantry is fully stocked without it!

For more information on the Angostura range and delicious food and cocktail recipes please visit www.angosturabitters.com.

S.Pellegrino Young Chef Academy is pleased to announce that the Grand Finale of the 2022-23 S.Pellegrino Young Chef Academy Competition will be held in Milan on 4 and 5 October.

The event identifies and recognises the best young chefs in the world and celebrates the talents that will lead the evolution of the gastronomy sector.

Between September 2022 and January 2023, a total of 165 young chefs from around the world took part in the fascinating and highly competitive Regional Finals.

A local jury of renowned chefs judged the live cooking competitions in 15 different regions. For the first time, the regional events hosted the insightful Brain Food Forum curated by Fine Dining Lovers, to provide stimulating ideas and reflections related to the world of gastronomy. Over 50 renowned chefs, protagonists of the international culinary community, engaged in inspiring conversations where they explored the industry’s most relevant themes.

The winners of the main S.Pellegrino Young Chef Academy Award from each regional event, will attend the Grand Finale, and compete in a cook-off on the global stage. Starting at the end of June, the collateral award winners as selected in each region will participate in an online voting process, these chefs will then be announced before the Grand Finale. They are the S.Pellegrino Social Responsibility Award, the winner of which will be chosen by the Sustainable Restaurant Association, the Acqua Panna Connection in Gastronomy Award, selected by the mentors of the competition, and the Food for Thought Award, voted by the readers of Fine Dining Lovers.

Stefano Bolognese, Sanpellegrino International Business Unit Director, said:

“We launched the S.Pellegrino Young Chef Competition in 2015 to nurture the future of gastronomy by discovering young talents from all over the world. The number of applicants for this fifth edition alone – over 4000 globally, has confirmed the value of the project. The competition is also a pathway to the S.Pellegrino Young Chef Academy, a global community – more than 2000 talented chefs strong – with the aim to engage chefs through a series of activities designed to inspire, connect and educate. The Grand Finale, to be held in October, is a final step and a key moment in our discovery process. Sanpellegrino wishes all the finalists, the best of Luck.”

Those competing for the grand title will have the opportunity to cook their signature dishes again, this time in front of a grand jury composed of seven giants of international gastronomy: Eneko Atxa, Riccardo Camanini, Hélène Darroze, Vicky Lau, Pía León, Julien Royer and Nancy Silverton. The jurors will evaluate the finalists based on three golden rules: technical ability, creativity and personal belief, and the chefs’ potential to create positive change in society through food. On their way to the Grand Finale, the young chefs will continue to work closely with their respective mentors to perfect their recipes for the global stage.

The 15 regional winners of the S.Pellegrino Young Chef Academy Award, at local level, and their mentors are:

1. Erick Alfredo Bautista Chacon, mentored by Lula Martin Del Campo, with the signature dish ‘Oaxaca, its land and its hands’ (Latin America & Caribbean);
2. Raul Garcia, mentored by Stefan Heilemann, with the signature dish

‘Pike perch, mussels, artichoke, vin jaune, barigoule nage’ (West Europe);

1. Anton Lebersorger, mentored by Daniel Gottschlich with the signature dish ‘Bresse chicken, carrot from Schmidener Feld, kimchi, and Thai béarnaise’ (Central Europe);
2. Marcus Clayton, mentored by Lisa Goodwin-Allen, with the signature dish ‘Celeriac, apple and mushroom’ (UK);
3. Robin Wagner, mentored by Peter Gilmore, with the signature dish

‘Smoked celeriac, Granny Smith apple and crispy taro’ (Pacific);

1. Pierre-Olivier Pelletier, mentored by Suzanne Barr, with the signature dish ‘Young aged and smoked duck with sweet grass, yellow birch syrup lacquer with crispy cereal, carotene dressing, roasted cereal gravy, and verge d’or’ (Canada);
2. Jet Loos, mentored by Dick Middelweerd, with the signature dish ‘Flavour of the sea’ (North Europe);
3. Daniel Garwood, mentored by Nina Compton, with the signature dish

‘Aged duck and persimmon in tak cheongju with banchan through the eyes of a traveller’ (US);

1. Yi Zhang, mentored by Stefano Bacchelli, with the signature dish ‘A trip to Guangxi’ (Mainland China);
2. Ian Goh, mentored by Dave Pynt, with the signature dish ‘Heritage lamb’ (Asia);
3. Grigoris Kikis, mentored by Georgianna Hiliadaki, with the signature dish

‘The story of cod’ (South East Europe & Mediterranean);

1. Nelson Freitas, mentored by Filipe Carvalho, with the signature dish ‘Crispy red mullet, sea urchin and homemade black garlic’ (Iberian Countries);
2. Mythrayie Iyer, mentored by Johnson Ebenezer, with the signature dish

‘Barter – Evolution of Indian cooking through the age of exploration

(Africa, Middle East & South Asia);

1. Michele Antonelli, mentored by Andrea Aprea, with the signature dish ‘Spin the cauliflower’ (Italy);
2. Camille Saint-M’Leux, mentored by Christope Bacquié, with the signature dish ‘Charcoal Chateauneuf beef, cuttlefish fat and smoked herring eggs’ (France);

Click here to discover more about the finalists.

 

For those looking to enhance their focus and productivity throughout the day, look no further than Focus Ice-Tea.

This all-natural ice-tea is designed to give a sustained boost of energy and mental clarity without the typical crash and jitters associated with other caffeinated drinks.

Focus Ice-Tea is made with a combination of brain-boosting ingredients such as green tea, which is rich in L-theanine, an amino acid that promotes relaxation and mental clarity, and ginkgo biloba, an herb that has been traditionally used for centuries to enhance memory and cognitive function.

• Additionally, this ice-tea is rich in antioxidants, which help protect the brain from damage caused by free radicals.

Each bottle of Focus Ice-Tea contains only 50 calories and no added sugars, making it a guilt-free and healthy alternative to other sugary drinks. And with nationwide delivery available through their website, it’s never been easier to get your hands on this refreshing and revitalizing beverage.

Whether you’re studying for an exam, working on a project, or just need a little pick-me-up during the day, Focus Ice-Tea is the perfect solution. With just one sip, you’ll feel more alert, focused, and ready to tackle your to-do list with ease.

So if you’re looking to take your productivity to the next level, try Focus Ice-Tea today and experience the power of natural, sustained energy and focus. Click here to get yours!