Most people agree that doughnuts are a delicious tasty treat that come in a flavour for everyone. Some people like a basic jam filling, others like theirs a bit more extravagant. As a famous cartoon character once said, “Mmmm, Doughnuts…”.

But would you choose a doughnut with an eel sauce or wasabi mayonnaise topping? In the weirdly wonderful world of Instagram, #sushidonut and #sushipizza have been trending alongside photos of bright, interesting and well-presented doughnut shaped sushi arrangements.

The creative trend of making food look like other completely different food continues to be ever popular, but would you eat raw crab and rice shaped into a doughnut and topped with pickled ginger and eel sauce?

It’s not for everyone, but there are a lot of dedicated sushi fans across the world, creating their own #sushidonut delights with various ingredients,toppings and decorations, all made from all sorts of creative ingredients.

Where did they come from?

Poke Burri is the creator of the original idea, a seafood restaurant specialising in Poke and Sushi Burritos. They use Poke, which is diced raw fish served and is one of the main dishes of Native Hawaiian cuisine.

They’re also known for creating sushi burritos and sushi pizzas, which also look pretty fantastic. Whilst this writer is unfortunately not a fan of sushi, I think everyone can agree – these doughnuts look pretty amazing!

View this post on Instagram

A post shared by Nestor Rodriguez (@nestor_rodriguez_g) on Oct 23, 2018 at 5:40pm PDT

What are they made from?

One of the great things about sushi doughnuts is the creativity involved, there’s a wide variety of ingredients that you can use, the possibilities are endless!

Typically they are made from rice, and then wrapped in additional ingredients – ranging from tuna, salmon and crab – to toppings like jalapeño, avacado, wasabi, cucumber fried shallots, masago, radish and even picked ginger.

People worldwide are experimenting with all sorts of exotic ingredients and local flavours depending on where abouts they are located.

Would you try one?

Top image source: Poke Burri on Instagram @pokeburriraleigh

The post Would you eat a sushi doughnut? appeared first on CS Catering Equipment's Blog.

Whether you love it or loathe it, Christmas is on its way.

And the catering industry is gearing up, with planning and purchasing starting in September and October. And with that planning comes the feeling of “what can we do new this year” and “how can we stand out from the crowd?”.

Across the catering world, new ideas and trends are emerging. Vegetarians have been catered for a good while now, but it was still difficult for Vegans to find menu items they can eat. That’s now changing, and so it should – there are now over 3.5 million British people who identify as being Vegan – it’s no longer a niche and it’s become mainstream.

We’ve found some interesting and popular food options you can create this Christmas.

Butternut Squash

Originating in Massachusetts, this American winter squash provides a sweet, nutty taste similar to that of a pumpkin. It’s now roasted or used to create tasty soups, lasagnes and paired with feta or blue cheese.

Seen as a warming winter ingredient, it’s ideal for chilly Christmas time entree’s and is sure to delight your guests.

Bubble and Squeak

A popular way to use up leftover potatoes and cabbage, bubble and squeak has been a popular dish since the late 1800s. It takes its name from the sounds the dish makes as the cabbage is cooked.

The meal has made a comeback, and now is often made from scratch. It’s now often used as a festive Christmas menu item both at home and at restaurants.

Beef Wellington

Whilst the origins of this dish are not very clear, (and whether or not it got it’s name from Arthur Wellesley, 1st Duke of Wellington) – the deliciousness of a good Beef Wellington can’t be denied.

This British favourite continues to gain popularity, with recipes pairing it with wild mushroom Madeira sauce, blue cheese and red wine sauce.

Dairy-free Cheese Board

Brought back for this year, supermarket ASDA is offering plant-based treats this Christmas, including a vegan cheese board. Sounds interesting! The cheese board will contain three different types of dairy-free cheese.

Included is Cheddar style, Wensleydale & Cranberry, and Garlic and Chive Mature Cheddar (sounds delicious!).

Cauliflower Wellington

An interesting and tasty new concept is Cauliflower Wellington, featuring a whole (yes, whole!) turmeric spiced cauliflower. It’s paired with a butternut squash and minced mushroom stuffing that’s flavored with red wine, cloves, nutmeg, and cinnamon.

It’s great to see such experimentation and new ideas, especially when it’s also Vegan friendly.

Prosecco Pudding

It was super popular this year and it took the UK by storm. The Italian white wine has now been utilised in a very different way – as part of a pudding!

Recipes include Berry and Prosecco Jelly, Lemon and Prosecco Syllabub (a sweet frothy drink made with milk or cream and curdled with Prosecco) and even a buttercream Prosecco cake.

The post Trending food options to offer guests this Christmas appeared first on CS Catering Equipment's Blog.

We’ve spoken about how powerful a tool social media is in the fortunes of the modern caterer, be that mobile, cafe, restaurant or even coffee shop.

The power of the platform that is Instagram can literally be life-changing for many businesses, all it takes is one viral image, video or trend to take off and you’ll see customers queuing right around the block to get a taste of your best dishes.

At the minute an emerging trend seems to be food Jenga.

Mainly instigated by food bloggers, the aim is the emulate the classic game – which has found its way into trendy bars and pubs as of late – but instead of wooden blocks as pieces, you stack your food up high before dismantling when eating.

A post shared by Samuel Jones (@chef_sam_jones) on Apr 12, 2018 at 1:45pm PDT

Flat food enthusiasts

The whole premise is relatively simple, but have you ever actually tried stacking your food? It’s much more difficult than it looks – of course, that is food type dependent!

It works well with thick cut chips, BBQ ribs — well mainly flat food.

We’d like to see someone try it with something a bit more gelatinous. A tower of jelly or maybe even a two-foot trifle.

Maybe that trifle idea is a bit silly, but that is a trend we can thoroughly get behind, granted it’s a bit of a throwback in the dessert arena.

Food Jenga hasn’t reached the ‘heights’ (pun most definitely intended) of some of the other popular food fads over the past few years.

But what this has over these other trends is the fun factor!

Stack your chips on your plate and you’ve started your own personal game.

Depending on the food type, you could try stacking almost anything – just try trifle for us, it’ll be funny, go on…

A post shared by Bear Brewing (@bear.brewing) on Oct 19, 2017 at 11:11pm PDT

The post How ‘food Jenga’ has started an Instagram trend appeared first on CS Catering Equipment's Blog.