Award Winning Dessert


The winner of this year’s Kempinski Dessert of the Year contest 2013 ‘Bosphorale’, is a creation of William McCarrick, Executive Pastry Chef and Master Chocolatier 0f Çırağan Palace Kempinski Istanbul.

Bosphorale, a true culinary delight, is a chocolate-based cake with dried apricots which are re-hydrated with tea and orange. Bosphorale, voted as a winner after a tasting held at the Kempinski’s Regional Gourmet Summit recently held in St. Moritz by a jury of 80 Food and Beverage Executives.

What’s for Lunch?

Vegetarian Spaghetti Lunch

The Menu

Vegetables Cream Soup and Bread Stick

Spaghetti with Vegetarian Meat and Tomato Sauce


The Restaurant – PP.99 Cafe, Taipei

Food Memories Can Help Weight Loss

Research led by a psychologist at the University of Liverpool has found that using memories of recent meals reduces the amount of food eaten later on. It also found that being distracted when eating leads to increased consumption.

Researchers analysed 24 separate studies which had examined the impact of awareness, attention, memory and distraction on how much food we eat.

Lower food consumption

They found that remembering meals, being more aware and paying added attention to meals results in lower food consumption and could help with weight loss programmes.

Techniques such as writing down previous meals, using visual reminders of previous meals and keeping food wrappers were found to help with food memories and lead to a reduction in meal sizes.

Dr Eric Robinson, from the Institute of Psychology, Health and Society, said: “Our research found that if people recalled their last meal as being filling and satisfying then they ate less during their next meal.

This could be developed as a new strategy to help with weight loss and maintenance and reduce the need for calorie controlled dieting.

“However, whilst techniques which remind you of what you have eaten reduce food consumption, some practical strategies to put these findings into practice need to be further developed.

“Also, the studies we analysed looked at adults with healthy body mass index so additional work is needed to find out how this might affect people who are overweight.”

Distractions lead to increased consumption

The research also identified that being distracted when eating a meal leads to increased consumption of the immediate meal but has even more of an effect on later eating.

Distractions, which include watching television, listening to the radio or music or reading a newspaper at the dinner table, impede a person’s awareness of the food they are eating and results in over-consumption.

The research is published in the American Journal of Clinical Nutrition.

Source: University of Liverpool

Grilled Skewers of Shrimp


454 g frozen, peeled and deveined uncooked shrimp
8 wooden skewers, about 7 inches long
3 tbsp orange juice
2 tbsp chili-garlic sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp grated fresh ginger
1 tsp finely grated orange peel


  1. Place shrimp in a bowl and defrost overnight in the refrigerator or place in a colander and rinse under cold running water to remove ice crystals. Pat dry with paper towels. Soak skewers in water for at least 20 minutes to prevent them from burning. Place oven rack 4 inches from broiler element. Preheat broiler. Line a baking sheet with shallow sides with foil and set a rack on top.
  2. In a large bowl, stir orange juice with chili-garlic sauce, oil, sugar, ginger and orange peel. Add shrimp. Using your hands or a wooden spoon, stir shrimp until evenly coated. Thread 3 shrimp on each skewer and place on rack. Broil until shrimp turn a coral colour and are charred around edges, from 2 to 3 minutes. Turn shrimp over and continue broiling until cooked through, from 2 to 4 more minutes.
  3. Meanwhile, pour leftover marinade into a small saucepan set over medium-high heat. Bring to a boil, uncovered, and continue boiling, stirring often, until sauce thickens and is reduced to about 1/3 cup, at least 5 minutes. Pour sauce over shrimp or serve in a small bowl as a dipping sauce. Serve with Mango Salsa 9see recipe below).

Makes 4 servings.

Mango Salsa

1 large ripe mango
4 green onions
1 red pepper
1 jalapeño pepper
1 tbsp olive oil
2 tsp freshly squeezed lime juice
1/4 tsp each of salt and freshly ground black pepper


  1. Peel mango and slice fruit from pit in thick strips. Dice strips into 1/2-inch (1-cm) pieces. Place in a medium-size bowl.
  2. Slice onions diagonally into thin pieces. Core and seed red pepper, then dice into 1/2-inch (1-cm) pieces.
  3. Slice jalapeño lengthwise, discard seeds, then mince.
  4. Add onions, red and jalapeño peppers to mango. Stir in oil, lime juice, salt and pepper.

Makes about 3 cups of salsa.

Source: Chatelaine

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