Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
Berries and Spice Recipes
131 posts
Berries and Spice started off as a space for recipes. Mostly comfort food, recently turned into fine dining at home. This is a space where you can access some of the old recipes published at the beginning of this blog. You’ll find them sorted by category. Some easier, some more technique driven, these recipes aim to bring a gourmet element into your home.
Now, more recently, since the focus of this blog has turned towards the restaurant industry rather than home cooks, you will start finding more conceptual recipes. Not so much for chefs to follow step by step, they should help chefs get some inspiration when they need to. And, it is my own space to feature what I cook in my test kitchen. The recent recipes revolve around unique pairings, advanced techniques and the use of kitchen gadgets often present in professional kitchens.
About two years ago, I stopped publishing recipes, as I discovered how much I loved writing about the food and drink industry, instead. However, special times call for special measures,…
There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
This halibut, lemon verbena, golden curry, quince and kumquat dish perfectly matches the lovely sunny days and brings you refined and refreshing new flavours.
Try these pulled venison pies with gin and juniper berries, served with a tangy, yet sweet red wine and cherry sauce and sprinkled with crunchy cacao nibs.