‘Stainless Steel Provides Performance-Plus’

Commercial kitchens use stainless steel for the simple reason that it’s one of the most long-lasting, versatile, and hassle-free metals available. It’s attractive, resistant to corrosion and intense heat, and can be manufactured into a wide range of products, making it completely fit for purpose.

The hygiene standard for kitchens, stainless steel is a low carbon steel containing chromium, which provides protection against stains and corrosion, and is resistant to attack from meat juices and other substances. It’s non-reactive, unlike ...Read more »

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‘Great Marketing … Terrible Food!’

The health craze that has swept the world in recent years has seen all manner of foods labelled with claims such as ‘low-fat’ and ‘no sugar added’. But when we take a closer look, most of these claims are simply marketing jargon.

1. Granola: A serving size of granola is traditionally 1/4 cup. Chances are that you’re not just eating a 1/4 cup, so you’re doubling or tripling the quantity of sugar, calories and carbohydrates, and not getting enough ...Read more »

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‘Sea Food Differently with Al Halabi’

What do restaurants, cafes, neighbourhood supermarkets and mega-malls have in common? The answer is that they are all bringing the ocean to your table: from sheri, tilapia and mackerel through to shrimp, tuna and trout, the sheer choice and diversity has never been greater. And seafood continues to grow in popularity too, with many fish, when baked, broiled, pan seared or grilled, offering a lean, low-fat dietary option to traditional proteins, something that is of growing interest to today’s ...Read more »

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Bait Maryam ‘Because There’s No Place Like Home’

Plenty of restaurants say they want guests to feel that they’re at home. But few use their interior design to impart that feeling quite as well as Bait Maryam; it’s like walking into someone’s house – someone you know very well – and you immediately feel that everything is going to turn out quite wonderfully.

Greeted by a genuinely friendly smile and a welcome drink, it’s one of those places you can go and it’s like you’re going ...Read more »

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Brema ‘It’s Not Just Ice’

Bearing in mind that it is merely frozen water, ice is deceptively complicated. A bartender, for instance, has to learn that if ice is too big, it will not chill the drink quickly enough; if it is too small it will dissolve too rapidly and water it down – the right quantity and proportion is crucial for mixing a successful drink. Ice not only chills drinks: as it melts or is shaken it becomes a part of the mix, ...Read more »

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