Move over avocado – pineapples are Britain’s hottest fruit

9 months AGOAdministrator Gourmet Gossip


Pineapple and Pancetta Pancakes for Brunch at Radici

Francesco Mazzei’s much-loved Islington trattoria, Radici, has recently launched a new bottomless weekend brunch, and alongside the knockout brunch pizza for two to share, Francesco and the newly-appointed Head Chef, Giuseppe Cafaro have made the most of the current popularity of pineapple. The Grilled pineapple and pancetta pancakes with, mascarpone, honey and orange are a fun take on prosciutto and melon and Canadian bacon pancakes all rolled into one, and have become an instant favourite in the restaurant. With its laid-back atmosphere and rustic interiors, reminiscent of the sun-baked landscapes of southern Italy, Radici is the perfect north London spot to spend a lazy weekend enjoying brunch dishes with an extravagant Italian twist. Brunch is available Saturdays 11am-2.30pm, and Sundays 11am-4pm, with bottomless prosecco available for an additional £15pp. 


A squeeze of pineapple juice works wonders for dough

Braiding bread, like Jewish challah, can be tricky. It’s easy to get a misshapen finished product by stretching one of the strands more than the others. Interestingly, the Modernist Bread team found that to add a drop or two of pineapple juice to your dough – or any fruit with the enzyme that dissolves protein, like kiwi, pineapple or papaya – and braiding your bread becomes a breeze.

Modernist Bread is a 5-volume work and culmination of over four years of nonstop research, photography, experiments, writing, and baking by the Modernist Cuisine team. Head chef and co-author Francisco Migoya May will deliver two talks at the British Library in May as part of a special food series and is available for interviews.


Pineapples at Nouri

Former development chef from Heston Blumenthal’s experimental kitchen at The Fat Duck, Ivan Brehm, chef-patron of Nouri in Singapore, currently has on his new crossroads menu a pre-dessert of Pineapple, compressed in Ligurian olive oil and served frozen, seasoned with peppermint and Baniwa pepper from the Brazilian Amazon. It is a play on the mind’s ability to easily confuse things like hot and cold. Pineapple is also an element in the achar pickles of the Chicken Debal – a true crossroads dish of shared Indian, Malay and Portuguese traditions. Not only does the pineapple help to boost the acidity of the lactic fermented spiced pickles, it also confers this dish a much-needed sweetness.


Yeotown Kitchen, London’s first mindfulness café, serves up a range of delicious smoothies and yeotinis packed with pineapple goodness, all named after character strengths. From grace to enthusiasm to resilience, each of these refreshing smoothies are the perfect accompaniment while enjoying one of the 5-minute guided mindfulness meditation sessions. Guests are sure to leave feeling refreshed and de-stressed.

Yeotown Kitchen is an extension of the Devon-based wellness retreat Yeotown, co-founded by husband and wife team Mercedes Sieff, one of the UK’s leading vinyasa flow yoga teachers and positive psychology coach, and Simon Sieff, avid surfer and yogi.


Coconut | Pineapple at Masque
At wilderness-to-table restaurant Masque, opened in Mumbai in September 2016, ingredients take centre stage. Head Chef Prateek Sadhu and co-owner Aditi Dugar have travelled the length and breadth of the country exploring a different rural India to bring to focus the lost ingredients of the Himalayan belt. Currently on the menu is Coconut | Pineapple, a savoury salsa of pineapple and coconut cream with cilantro oil and cayenne salt.

This month, Masque is bringing a taste of its innovative spicy cuisine to London as the guest chef at Carousel restaurant for a five-night residency. Condé Nast Traveller India ranked Masque seventh on the Top Restaurant Awards 2017 list and named Prateek chef of the year.


Pineapple carpaccio at the new Bluebird Café, White City

Bluebird Café, the sister restaurant of the iconic Chelsea original, officially opens its doors at the Television Centre this Wednesday 11th April. Executive Chef Simon Gregory’s menu includes a Pineapple carpaccio with black coconut sorbet and lemon balm, £7.25.


The ‘St Paul’s’ cocktail at Social 24, City Social

On Thursday 12th April, Jason Atherton’s Michelin-starred City Social will be renaming the bar to Social 24, with a new cocktail menu inspired by the beautiful backdrop provided by the bar’s captivating panoramic views of the city. While the connection to pineapples may not be an obvious one to some, the ‘St Pauls’ (£12) cocktail is served inside a glass pineapple to represent Sir Christopher Wren’s integration of the fruit into his architecture, and specifically the golden pineapple that sits at the top of the Cathedral’s dome. This colourful cocktail is made with Absolute Elyx, pineapple, sage, chartreuse, communion wine and a wafer. The new menu will be available at Social 24 from April 12th.


Pineapple and Coconut Smoothie from Batch Organics

Warmer days are finally upon us, and what better way to celebrate a sunny morning than by enjoying a 100% organic, plant-powered, pineapple and coconut smoothie from Batch Organics? Made using organic pineapple, banana, kale, coconut flakes, coconut oil, spirulina powder, lucuma and milk thistle powder, this 500ml ready-to-blitz pot of goodness is a deliciously guilt-free choice!
£23.95 for a box of 6 or £39.5 for a box of 12 (coming soon)


Rise and shine with morning yoga and a healthy brunch!

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