Food for Thought August 2018 – Inspirational recipe ideas for late Summer menus 

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk .

Tea with a twist Give your afternoon tea a contemporary twist for National Afternoon Tea Week (August 13-19), replacing the traditional scones with mini continental inspired desserts, like these from Panesco.  

Mexico in bloom Raise a glass to the flowers of Mexico with this striking aperitif by Martha Ortiz at Ella Canta. La case Azul blends case Dragones Blanco Tequila, Aqua di Cedro, lavender, lime and Creme de Violette.

Cretan flavours Brother Marcus have created a Cretan-inspired menu with southeastern Mediterranean delights such as this courgette flower stuffed with lemon, thyme, goat’s curd and pine nut piperade. 

Pacific Paradise Black Roe’s Hawaiian-style summer poke bar will be serving up fresh fish masterfully marinated in bowls garnished with beautiful blooms for summer. 

Vegetable macarons Moscow’s Twins Garden offers this innovative dessert for vegetable lovers: red carrot and sea buckthorn macaron, green peas puree, lime and mint macaron, ginger jam and eggplant chocolate sweet, and cauliflower and hazelnut. 

Explosive idea This creamy burrata bomb was created with fresh burrata, grilled marinated red peppers, farinata, swiss chard and Taggiasche olives for Theo Randall at the InterContinental. 

Panko pork For a delicious Japanese twist to an iconic British snack, try this tonkatsu pork sandwich from www.sosharulondon.com. 

Take it slow Ben Tish, culinary director of The Stafford in London, is showcasing the Mediterranean flavours, for which he is known, like this slow-cooked summer squash, farro, goat’s curd and dukkha. 

>>Click here to read the rest of the August 2018 issue of Stir it up magazine << 

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