Recipe: Mulled wine jelly, vanilla ice cream and speculoos biscuit with dried fruits and nuts
Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug. Aaron started Yum Bug with business partner Leo in 2018, initially experimenting with cooking insects in their free time, before selling insect recipe kits during the 2021 COVID lockdowns.
After successfully trialling the concept as a pop-up, Yum Bug now has a permanent restaurant based in Finsbury Park, London, where Aaron, Leo and their Chef team seek to show people that insects are a delicious and undervalued superfood. We chatted to Aaron to find out why we should be eating more bugs.
This episode is the second in the latest season of the podcast, with other episodes including guests Michel Roux Jr., Asma Khan, Chris Galvin, Nancy Silverton, Ollie Dabbous and John Williams MBE. All episodes are available to stream through Apple Podcasts, Google Podcasts, Anchor and Spotify. You can view all episodes available here.
Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.
Le Cordon Bleu is proud to introduce a new online service for students and alumni.
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The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
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