Tag: The Brasserie

SUPERFOOD SERIES: Walnuts

Posted by on 16th May 2017

DSC 9651  SUPERFOOD SERIES: Walnuts

‘There’s two seconds of shaking and it’s all over. That’s two seconds per tree. When the walnuts are ready to be harvested, they are mechanically rocked from the trees, brushed into windrows and conveyed with sweepers and an elevator into the hopper. A tank-like machine, weighing tonnes and sounding destructive, is driven up to each tree where its long arms grab the trunk. Then the driver pulls a lever and the shaking begins. “It’s a good way to vent one’s frustration, I guess. The ground shakes and the trees certainly vibrate, but there’s no evidence that we know of to suggest there’s any detrimental effect on the trees,” says the walnut grower in the book, From Paddock to Plate.

Often the simplest foods are best for your health, and this is certainly the case when it comes to walnuts in which Mother Nature has crafted a nearly perfect package of protein, healthy fats, fibre, plant sterols, antioxidants, and many vitamins and minerals.

The outermost layer of a shelled walnut – the whitish, flakey part – has a bitter flavour, but resist the urge to remove it. It’s thought that up to 90 percent of the antioxidants in walnuts are found in the skin, making it one of the healthiest parts to consume. To increase the positive impacts on your health, look for raw nuts that are not pasteurised.

The health benefits of walnuts include a reduction of bad cholesterol in the body, an improvement in metabolism and control of diabetes. Other important health benefits of walnuts stem from the fact that these nuts possess anti-inflammatory properties, aid in weight management, and help as a mood booster. They are also believed to slow down the spread of cancer.

Walnuts have always been considered as “brain food”, perhaps because the surface structure of the walnut has a crinkly appearance like that of the brain. Due to this reason, they have been considered as a symbol of intelligence, leading to the belief that they actually increase one’s intellect. While this is not exactly true, recent scientific studies have proven that the consumption of walnuts does help in promoting brain function. They contain omega-3 fatty acids, which increase the activity of the brain.

Simply put, eating walnuts may be one of the easiest things you can do to improve your health.

Looking for a delicious walnut salad recipe? The one below is my absolute favourite! Otherwise create your own walnut salad at The Brasserie Market salad bar or top the oatmeal on our breakfast menu with delicious walnuts.

WALNUT, PEAR, PARMESAN AND SPINACH SALAD

Ingredients

raw unsalted almonds, handful
1 pear, thinly sliced
100g parmesan, thinly sliced
fresh spinach or rocket leaves
a squeeze of fresh lemon juice

Method

Combine all ingredients in a bowl and squeeze over fresh lemon juice. Serve.

SUPERFOOD SERIES: Honey

Posted by on 9th May 2017

Honey  SUPERFOOD SERIES: Honey

Did you know that bees are the only insect in the world that make food people can eat?

One bee will only make 1/12 of a teaspoon of honey in its entire life, so remember that next time you drizzle honey on your yoghurt in the morning. It takes 1,100 bees to make 1 kilogram of honey and they have to visit approximately four million flowers to do so.

Since producing our own Brasserie Honey we’ve noticed a significant increase in the production of fruits and vegetables in our edible gardens around Cricket Square. Many plants rely on insects like bees in order to be pollinated. In gratitude, the plant provides nectar to the bee to say thank you.

Honey helps to keep your memory sharp. It contains ‘pinocembrin’, an antioxidant that improves brain function.

This golden liquid also contains flavonoids and phenolic compounds that help reduce the risk of some cancers and heart disease. Research shows that honey treatment may help disorders such as ulcers and bacterial gastroenteritis. All honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide. This contributes to the incredibly long shelf-life of honey.

Honey’s anti-bacterial qualities are particularly useful for acne treatment and prevention, while the antioxidants may assist slowing down the signs of ageing. It’s also moisturising and soothing for the skin.

Regular consumption of honey can give your immune system a boost because of its anti-bacterial and antioxidant properties. It can also help cleanse and build up your digestive system, which is essential for optimal health.

Ancient Olympic athletes ate honey and dried figs to enhance their performance. This has now been verified with modern studies showing that it is superior in maintaining glycogen levels and improving recovery time than other sweeteners.

Honey helps with coughs by coating the throat and soothing the nerve endings that protect the throat. Some doctors believe that two tablespoons of honey are just as effective as cough suppressants. Because of honey’s anti-inflammatory properties, it is able to help reduce allergy symptoms.

After a good night’s sleep? The sweetness of honey causes your insulin levels to rise, which in turn releases the neurotransmitter serotonin. Thee body converts this serotonin to melatonin – a chemical that helps your body sleep.

Honey is considered the oldest known wound dressing due to its natural antibiotic nature. However when considering using honey for the treatment of wounds and burns, it’s extremely important to understand that there’s a major difference between raw honey and highly processed honey. The latter is more akin to high fructose corn syrup, whereas raw honey can effectively eradicate more than 250 clinical strains of bacteria.

Honey is one of the oldest and best sweeteners on earth and we all know that we could use less processed sugar! Its exact combination of fructose and glucose actually helps the body regulate blood sugar levels.

Ever feel like lying your head down on your desk at work after lunch because you’re feeling completely zapped? Honey’s high carbohydrate load makes it a great source of unprocessed sugar energy. Although honey is super good for you, use it in moderation due to its level of fructose.

So next time you see a bee, not only appreciate that its wings are beating 190 times a second (11,400 times a minute!) but also the effort by this bee to produce a superfood that provides so many health benefits.

Did you know that our skilled beekeeper Efrain makes beeswax candles? Take a look at the magnificent candles below that we sold at our farmers’ market in February.

DSC 7799 1  SUPERFOOD SERIES: Honey

SUPERFOOD SERIES: Bok Choy

Posted by on 25th April 2017

DSC 9021  SUPERFOOD SERIES: Bok Choy

Bok choy is in the “leafy green” vegetable category. We know it’s good for us, so then why does this versatile food with a satisfying crunch get overlooked on the supermarket shelf more often than not?

Partly because our creative flair tends to hit a brick wall when it comes to thinking of imaginative and tasty ways to prepare and cook this low-calories vegetable rather than just the humble steam or fry (also both delicious options)!

The key is to find local, quality bok choy, that is packed with plenty of flavour and nutrients. The second tip is to prepare simply with few ingredients so that fresh bok choy remains the hero of the dish.

Did you know that bok choy and other cruciferous vegetables have certain anti-cancer properties? Studies have shown that people who eat more cruciferous vegetables have a lower risk of developing lung, prostate, colon, and breast cancer.

The iron, phosphorous, calcium, magnesium, zinc, and vitamin K in bok choy all contribute to building and maintaining bone structure and strength.

The potassium, calcium, and magnesium have also been found to decrease blood pressure naturally and bok choy’s folate, potassium, vitamin C and vitamin B-6 content, coupled with its lack of cholesterol, all help to maintain a healthy heart.

Choline helps with sleep, muscle movement, learning, and memory. It also helps in maintaining the structure of cellular membranes, the transmission of nerve impulses, the absorption of fat and the reduction of chronic inflammation.

Increasing consumption of plant foods, including bok choy, has been shown to decrease the risk of obesity, diabetes and heart disease, while promoting a healthy complexion and hair, increased energy and overall lower weight.

Bok choy might look like celery but it is a member of the cabbage family. There are many kinds of bok choy that vary in colour, taste and size, including tah tsai and joi choi. You might also find bok choy spelled pak choi, bok choi, or pak chou. It’s sometimes even called a “soup spoon” because of the shape of its leaves.

The Chinese have been cultivating the vegetable for more than 5,000 years and the translation of the Cantonese words ‘bok choy’ is ‘white vegetable’ in English.

For a fresh and tasty take on this Asian green, come and try Chef Thomas’s mouthwatering ‘Crispy Triggerfish Sandwich’ now on The Brasserie menu.

CHEF THOMAS’ CRISPY TRIGGERFISH SANDWICH

Ingredients

1 fillet triggerfish, lightly crumbed and fried
bok choy, shredded
carrots, julienne
pickles
shallots, crispy
tartare sauce
slice of toasted bread
lime, wedge

Method

Dollop tartare on the toasted bread and then layer the pickles and shallots. Place the fish on top and finish with a large mound of refreshing carrot and bok choy. Drizzle lime juice over and enjoy.

Earth Day is every day at The Brasserie

Posted by on 20th April 2017

DSC 7804 3 e1488420224616  Earth Day is every day at The Brasserie

Tomorrow we will officially celebrate Earth Day.

Earth Day is an annual event marked across the world to show support for environmental protection.

The aim is to encourage people to do things that will benefit the Earth, such as recycling more and reducing food waste, using solar power and planting trees.

The edible garden that surrounds The Brasserie is just one example of our consistent endeavors to reduce food miles and, as a result, the fuel consumption required to carry food ‘from paddock to plate’. Our head gardener, Aide, uses the vegetable waste from the kitchen to feed The Brasserie’s “Chateau Chooks”. The egg shells she adds to the compost (along with the remaining vegetable scraps) and on the garden beds to control snails, in addition our chicken manure that is a very effective fertilizer.

The next time you get lunch from The Market, take a closer look at the plates, utensils and takeaway cups – all made from plants and 100% recyclable.

Venturing into The Brasserie’s kitchen you will see excess herbs from the garden hung to dry, trimmings go into stocks, breadcrumbs made from bread not sold after service, vinegars made from excess tomatoes and coconut water used as a brining liquid. Coconut shells are used as fodder for the caboose fire and smoker and the ashes are added to the garden compost. Stems and excess fruit are fermented, preserved and pickled to add dimension to dishes. For example, fermented Barbados gooseberries are used in the Hoisin sauce served at the Harvest Dinner. In fact, the team are currently creating a “preserving pantry”.

To celebrate all the sustainable and environmentally-friendly initiatives happening around the world, today we are offering complimentary bags of soil and coffee grounds piled high in our lovely red wheelbarrow outside the front of The Market. We will also be selling Cayman mutton pepper seedlings for $1 each and free drip coffee to anyone that brings in their own coffee mug for the day.

Earth Day is every day at The Brasserie.

SUPERFOOD SERIES: Cupuaçu

Posted by on 18th April 2017

FullSizeRender  SUPERFOOD SERIES: Cupuaçu

How would you pronounce cupuaçu?

Cupuaçu is a “super fruit” that comes from South America and is extremely potent with antioxidants and other powerful nutrients.

It is the size of a medium watermelon, is related to the cocoa bean and has a name that is ineligible for trademark despite several attempts.

The creamy white or buttery yellow pulp at the centre of the large melon-shaped fruit has been a primary food source for natives in the rainforest for centuries. They become ripe from January to April during the rainy season. The large, oblong-shaped fruit with a hard outer brown shell can weigh from 2 to 4 pounds.

After falling from the tree, cupuaçu are gathered, split open, and the pulp is made into juice, ice cream and jam. The pulp contains a handful (20-30) grape-sized oval brown seeds. These can be pressed to make cupuaçu butter, rich in phytosterols and fatty acids that contain high moisturising and antioxidant properties to rejuvenate and make the skin more supple and hair more lustrous, while the vitamins along with the fatty acids protect against cardiovascular disease, memory lost, and mood swings.

Those who have eaten cupuaçu say it has a sweet fragrant aroma, a powerful indicator of the fruit’s ripeness. The moment you split the shell open your senses fill with the tropical aroma of pineapple and pears, banana and even grapefruit. The pulp has the richness of chocolate with the sweet flavours of pears, pineapple and banana.

Cupuaçu, the national fruit of Brazil, boosts energy levels but does not contain caffeine. It is one of the few cocoa relatives that does not.

There are many health benefits to cupuaçu, most of which are tied to the fruit’s extremely potent phytonutrient polyphenols and antioxidants and essential nutrients and vitamins, which are known to boost the gastro-intestinal system; in fact the inhabitants of the rain forest use it for that purpose.

This fruit offers an ample supply of vitamin B1, B2, Niacin, vitamins A and C. Being from the cocoa family, cupuaçu also has a high flavonoid content.

Its primary health benefit is stimulating the immune system while simultaneously supporting the body’s ability to fight disease.

Another huge benefit of the fruit is its extremely rich array and concentration of antioxidants. These have a large number of longer-term effects on the body including (and possibly most importantly) the neutralization of free radicals in the body’s tissues. The improved circulation and lowered cholesterol and blood pressure aid in this process of eliminating those free radicals.

To top if off, the shell of the cupuaçu fruit can be used for energy production due to its timber like characteristics.

It’s no wonder that its name is translated as ‘food for the gods’.

Oh and the pronunciation of cupuaçu is “koo-poo-wa-soo”.

JUICED @ THE WICKET CUPUAÇU BOWL

Ingredients

½ cup cupuaçu pulp
½ a small banana
2 strawberries
2 small pieces of pineapple
a splash of agave nectar

Method

Blend all ingredients together until smooth. Top with granola, coconut shavings, bee pollen, hemp seeds and banana and strawberries. Enjoy.