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Stir it up magazine October 2017

Hand it over Whereas as we might once have “grabbed” a sandwich on the hoof at lunchtime, this trend has filtered into all day-parts and is becoming ever more inventive, drawing inspiration for global food trends and street food offerings. Here, nine chefs and industry experts share their thoughts on the latest flavour combinations and innovations for handheld snacks… Gaz Phillips co-founder of award-winning street food sandwich operator Sub Cult www. sub-cult.com Whether it’s breakfast, lunch or dinner - exceptional grab and go offerings have now become the norm for most Londoners. The street food trend has played a crucial part in this. It’s allowed restaurant quality concepts to become available in accessible locations across central London and currently particularly popular are gourmet sandwiches, tacos and poke bowls. Also the ever increasing awareness for healthy, vegan and free-from options shows no sign of slowing down. Our gourmet sub bar has just opened in the City and we are continuing our mission to exceed expectations on how good a sandwich can be. Our ‘Sub Marine’, combining slow roast pork, seared scallops and calamari, has been getting the best reaction so far. Stefano Leone chef at the Grand Cafe, Royal Exchange, London www. royalexchange-grandcafe. co.uk Tuna poke taco - pronounced poh-KAY and rhymes with okay – is a typical Hawaiian dish with a strong influences of Japanese, Korean, Filipino and even Portuguese cuisines in this exploding preparation. At Royal Exchange I took the delicious Ahi poke (tuna poke) and “shook it up”. Served into a toasted soft tortilla as a taco, the tuna is spiced with cumin, coriander and black pepper and marinated in soy sauce and sesame oil. The chipotle is in charge of the ‘hot’ bit. The three onions - crispy shallot, spring onion and pickled red onion - give crispness, sharp and sweet taste. Avocado is diplomatically balancing and has connecting flavours with coriander leaves, and a squeeze of fresh lime over adds a zing. Serve with chipotle mayo on the side to add extra heat. Sanguan Parr head chef at Nipa Thai, London It’s clear to all chefs that handheld food is continually becoming more popular, however this doesn’t mean we have to scrimp on flavour or authenticity. Our Thai burgers at Nipa Thai retain traditional flavours; the Chicken Satay Burger for example is served with sweet basil, red onion, and cucumber relish, which would all be present in a classic Chicken Satay dish. The same goes for our Fishcake Burger, made with Whiting, which is topped with a green mango salad. Many customers are looking for the flavours they know and love, presented in new, innovative, and perhaps more practical ways. Increasingly busy lifestyles have prompted a dramatic rise in the ‘food to go’ market, which is now valued at over £20billion in the UK. T h e Tu n a P o k e Ta c o THE MELTING POT 28 OCTOBER 2017


Stir it up magazine October 2017
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