Rustic wood interior and furniture are becoming an increasingly popular choice in restaurants, cafes and bars. Rustic wood can have an array of effects within a restaurant. Some people rely on its worn appearance to create a traditional or pastoral atmosphere. Others use recycled rustic wood to reflect a dining environment that is both sustainable and organic. So if you are thinking about incorporating rustic wood into your restaurant or eatery,here are some great inspirations.
The popular burger chain Grill’d are recognised for their good food and connection to good causes, but they are also renowned for their rustically inspired interiors. Some notable Grill’d restaurants, such as Eagle Street, Brisbane and Little Bourke Street, Melbourne, both designed by TU Projects have used rustic wood to reinforce their commitment to all things fresh and organic.In Grill’d eateries, rustic wood is used to panel wall surfaces and to frame the counter, chalkboard menus and table tops. Grill’d prides itself on using fresh, organic and high quality produce, and this philosophy is certainly reflected in their elegant use of rustic interior.
Vapiano, another popular restaurant chain, offers a range of fresh cuisine that is inspired by traditional Italian recipes. The restaurant brings the outdoors indoors by incorporating living olive trees and herb gardens into their restaurants. The traditional Italian inspiration and organic of their food is reflected in their rustic wooden table tops, bar surfaces, shelving and dining stools.EachVapiano restaurant is typified by its sweeping surfaces of rustic wood, that are further embellished with fresh potted herbs that either hang above or sit in the middle of the table.
Isa restaurant located in Williamsburg, Brooklyn, USA, designed by architect TaavoSomer, is regarded as one of the USA’s greatest rustic restaurants. The restaurant is almost entirely constructed of rustic wood surfaces, most of which were hand crafted by a team of woodworkers. The restaurant uses a range of aged wood, new wood, firewood, plywood and tree branches. The restaurant also incorporates a roof-top garden and drying herbs which are used in meals and to enhance the restaurant’s rustic appeal. The interior is considered as a delicate balance between rugged and refined.
Mercato is a coastal Italian restaurant located in Shanghai, China. The restaurant, designed by Neri&Hu, uses rustic style wooden panels for flooring, ceiling and the surface and sides of the bar. All of the wooden panels are recycled and are used in addition to exposed metal and glass surfaces in order to create an atmosphere that connects the organic,with elegant modernity.This mix of country and chic is also reflected in their menu, whereby family inspired meals are cooked by renowned chefs to achieve a simplistic yet sophisticated style.
If you want to create a dining atmosphere that is bucolic, organic or eco-friendly, you really can’t go past a little bit of rustic inspiration. So what do you think? What do you love so much about rustic wood interiors?
By Grace Pattersonread more
Aside from the all-time favorite Chocolate Mousse and Black Forest cakes of Red Ribbon Bakeshop, our family has a new desire when craving for a cake. Tiramisu Meltdown Cake is the recent family’s preference. This sweet food is great to serve as a dessert or snack during a family get together or family bonding on weekends at home and even on special occasions.
The cake’s soft foamy texture is made of two layers – choco chiffon and cream cheese filling with a hint of coffee liquor. It tastes heavenly good and the whole round cake will not even last for long when my two sons started devouring on it, lol.
If you also have a sweet tooth then Tiramisu Meltdown is the cake for youread more
From Pizza Hut Thailand’s ‘Tom Yum Kung Pizza’ to McDonald’s ‘McKroket’ in the Netherlands, fast food chains are adapting to local tastes and expanding their share of the market in a big way.
The Glocalisation of Taste Buds
“A brand will not lose its identity while adapting to the local environment”, remarked a retail analyst in one of India’s leading brokerage firms and those words of wisdom are proving remarkably truthful the world over.
There’s long existed the need on the part of fast food chains to adapt, or perhaps more accurately ‘tweak’, their menus to local tastes as part of a strategy to woo locals toward foods as characteristically Western as hamburgers, French fries and pizza.
Whilst many people in the developing world have long had a taste for Western style fast food, there are many upon whom it’s never made much of an impression and they’re the people fast food chains are trying to woo with their menus.
This has proven a success in many developing world countries though there are some notable exceptions; take McDonald’s efforts in China for example.
After introducing the rice burgers that proved remarkably successful in other Asian countries, McDonalds found that it wasn’t localised cuisine that Chinese diners wanted but rather its classic burgers, like the iconic Big Mac and their forever expanding range of cheeseburgers.
However, they’ve made a few changes here and there, most notably swapping pickles for cucumbers and replacing ketchup with a spicier sauce on its localised version of the Quarter Pounder, known locally as the ‘Big N’ Beefy’, which ties in with its local slogan, ‘Feel the Beef’.
Japan – Novelty À Gogo!
If you weren’t aware that the Japanese have long loved novelties, this should become immediately apparent upon taking a look at the menus at McDonald’s Japanese restaurants.
The Teriyaki McBurger which is accompanied with a bag of Seaweed Shaker fries is a notable example of how the world’s most famous fast food chain has tweaked its cuisine to cater for local taste buds, as is the Ebi Filet-O, a shrimp burger for which McDonalds enlisted the assistance of ‘Ebi-chan’ – Japanese model Yuri Ebihara – to help popularise.
India – The Need for More Spices and Vegetarian Cuisine
A particularly notable example of how fast food chains have had to adapt their menus to local tastes is exemplified by the leading fast food chains’ expansion into India in the late 1990’s.
Expecting huge demand from locals, most found the locals rather unimpressed with their Western offerings with most turning their noses up at hamburgers and pizza in favour of traditional local foods.
However, years of experimentation with localised flavours finally paid off and most international fast food chains are doing a healthy trade in India. According to the chief executive of Jubilant FoodWorks which franchises Domino’s Pizza, “The consumers evolved, the tastes evolved; the menus and formats followed.”
What’s more, as fast food chains have traditionally proffered meat-heavy menus they’ve had to make some notable changes when expanding into India.
Roughly 50 percent of Indian fast food menus are vegetarian and as the majority of the population are Hindu, there’s naturally no beef to be seen on any Indian menu.
McDonald’s opened a chain of ‘100 percent vegetarian restaurants’ in religious cities like Amritsar and every fast food chain operating in India has a ‘paneer’ burger – paneer is an Indian cheese – and at least one burger that’s 100 percent free of any animal products to cater for religious conservatives.
The Middle East – A Rapidly Expanding Market
Despite the opinions of many people throughout the Middle East regarding the US and the West, fast food chains have done a roaring trade throughout the Arab world and for some time now it’s been possible to order pizza delivery in Dubai or wander into a southern fried chicken restaurant in Abu Dhabi.
Whilst Western-style fast food has long been popular in the Middle East, there have also been many menu changes including local-style flatbreads on pizza chains’ menus and even traditional salads like tabouleh.
As disposable incomes rise throughout the developing world fast food chains will continue to adapt their menus to local tastes – bring on the glocalisation of taste buds!
Many people are feeling the financial pinch these days thanks to the unfairness of the current system. Food banks are busier than ever before. Desperate people, who are shouldering an unfair amount of the burden to repay debts created by others, must ask for food donations to feed their loved ones. it is a shocking state of affairs that one of the richest countries in the world should allow this to happen.
Now people are looking for ways to make meals cheaply and easily. Doing so doesn’t mean that they cannot enjoy good food; they just need to broaden their culinary horizons to produce fine food easily.
Here are a couple recipes my old grandmother used to make that have been handed down through generations.
People either love or hate beef wellington. It is an interesting meal where a fillet of beef is covered with puff pastry and baked. Some say that the meat is not cooked enough, and others judge it as being perfect. Try this recipe for yourself and see what your family think. Here are the ingredients for my simple version.
- Two pound fillet of beef.
- One pound of puff pastry
- Egg White
- Place the fillet of beef in a roasting tin with a little olive oil and cook in the oven on gas mark seven, two hundred and twenty degrees centigrade for fifteen minutes.
- Roll out about one third of the puff pastry and place it on a baking tray.
- Place the beef onto the pastry
- Roll out the rest of the pastry and place it gently over the beef.
- Seal the edges of the pastry and trim it where they join.
- Brush the pastry with the egg white and place it back into the oven for a further twenty minutes until the pastry is golden.
- Let it stand for five minutes before serving.