Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe.
These small plants are full of vitamins and minerals. They are a nice addition to a healthy diet.
Aikiba® Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste. Aikiba Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste.
The World Association of Chefs Societies (Worldchefs) is thrilled to announce the 1st Vegan Competition Seminar was held in Palermo, Sicily during Expocook 2020, an annual restaurant business exhibition.
The exposition Countryside, The Future opens at the Solomon R. Guggenheim Museum in New York on February 20, 2020.
Paul Da-Costa-Greaves FIH MCGB Culinary Countries Manager for Middle East, Asia, UK & Ireland says it gives me great pleasure to bring on board Nabeil Kadamani.
On the 20th of November is the official launch of the completely new Koppert Cress website and the company’s new visual identity.
Cuzco Leaves is a leaf with cucumber taste. When used raw it is a visually attractive ingredient. It makes rich dishes taste fresher and lighter. Use (part of) the leaves, as the stem may be too strong in taste.
In early August, Koppert Cress and PATS Indoor Drone Solutions signed an agreement to automate part of the crop protection process with drones.
Koppert Cress introduces Hummus Leaves!
Worldchefs is pleased to announce a partnership with Koppert Cress.
The Chefs’ Forum was delighted hold its first Wales Chefs’ Forum event of 2019 on Monday 4th March at Cardiff Marriott.