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This is the final product of my Unit 5 project for A2 Level Media Studies
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SE
P
TE
M
BER
/O
C
TO
B
ER
‘14
corp
orat
ecui
sine.
com
IN THE OFFICE
#casualfoodmadesmart
the greatest take-out
drinks in London
quick cures to get you
back in the game the gloves are off, the kitchen war is on
SPICE GUYS
CORPORATEcuisine
corp
orate
cuisi
ne.c
om
EATING OUT
GAME GRUBhands-on ideas for
entertaining the lads
the best places to go for
pizza, steak & burgers
CORPORATE#casualfoodmadesma
rtS E
PT
E
PM
BE
R/O
C
TO
BE
R ‘1
4 cuisine
corp
orate
cuisi
ne.c
om
ON THE ROCKS
STRIPPED DOWNrefreshing dishes
undressed down
to the basics
summer drinks -
shaken no t stir red
CORPORATE#casualfoodmadesma
rt
JULY
/A
UG
US
T
‘14
cuisine
corp
orat
ecuis
ine.c
om
CORPORATE#casualfoodmadesma
rt
Ma
rc
h/A
pr
i l ‘1
4
cuisine
HESTONcreative and bizarre dishes
to dice up your menu
join the lads in the kitchen
for top tips on pancakes
CORPORATE#casualfoodmadesmart
corporatecuisine.com
NO
VEM
BER
/DEC
EMB
ER ‘1
4 cuisine
FEAST YOUR EYES ON THIS
SUIT UP
THIS SEASONour top picks on what
you should be sporting this winter
simple pudds for the time-strapped man
#casualfoodmadesmart
Lads , I understand that it can be
difficult to balance w o rk and
p le a s u re . Food at my place is far
too often a pot noodle or tin of beans,
but that’s not fuel enough to power
me on through a day at the office.
and it’s not enough to please my
female company. Every now and
again, you’ve got to mix it up.
Try something completely new to
keep you both interested.
This issue is all about e a tin g ou t . Where to go for an ace Chinese, for a brow-sweating Indian or a classy Italian and how to get the same taste from yoru own home. We’ll be getting a w om an ’s tou ch at presenting your grub and our man H e ston ’s mind in creating something unusual.
#CASUALFOODMADESMART
THE DIGITAL COOKERY MAGAZINE
FOR TODAY’S MAN
-Dave
N O T E S F R O M T H E E D ITO R
WH
A
T
DO
E
S
DA
V E
SAY?
CONTENTS
PASTA-A- LA-GO The lads check out some
of the hottest Italian take-outs in London.
MOTORS AN D MEALS The Corpotate Cuisine road trip takes take-out to the extreme. Travelling cross- country with some of the fastest wheels around, no service stat ion is safe.
BARISTA BOYS It ’s a kick- off between our classic office take-outs:
Starbucks Coffee, Costa Coffee and Cafe N ero. Who will win?
SPICE GUYS The gloves are off, the kitchen war is on. Local lads get their sweat on, fight ing for the t it le of ‘Spice King’ (with gruesome footage from the ringside).
T HE WOMAN ‘S TOUCHShowing us how it ’s done
with present ing an at t ract ive meal.
HESTON That ’s it , we’re get t ing the big guns out with Heston. He’ll show you a thing or two about really making an impression.
TOPMAN CASH OUT Win a flash new suit from TopMan worth £200 by sending us your Instagram fodder snaps.
Page 2
4
10
15
22
2933
38corp
orat
ecuis
ine.c
om
#casualfoodmadesmart
Lads , I understand that it can be
difficult to balance w o rk and
p le a s u re . Food at my place is far
too often a pot noodle or tin of beans,
but that’s not fuel enough to power
me on through a day at the office.
and it’s not enough to please my
female company. Every now and
again, you’ve got to mix it up.
Try something completely new to
keep you both interested.
This issue is all about e a tin g ou t . Where to go for an ace Chinese, for a brow-sweating Indian or a classy Italian and how to get the same taste from yoru own home. We’ll be getting a w om an ’s tou ch at presenting your grub and our man H e ston ’s mind in creating something unusual.
#CASUALFOODMADESMART
THE DIGITAL COOKERY MAGAZINE
FOR TODAY’S MAN
-Dave
N O T E S F R O M T H E E D ITO R
WH
A
T
DO
E
S
DA
V E
SAY?
CONTENTS
PASTA-A- LA-GO The lads check out some
of the hottest Italian take-outs in London.
MOTORS AN D MEALS The Corpotate Cuisine road trip takes take-out to the extreme. Travelling cross- country with some of the fastest wheels around, no service stat ion is safe.
BARISTA BOYS It ’s a kick- off between our classic office take-outs:
Starbucks Coffee, Costa Coffee and Cafe N ero. Who will win?
SPICE GUYS The gloves are off, the kitchen war is on. Local lads get their sweat on, fight ing for the t it le of ‘Spice King’ (with gruesome footage from the ringside).
T HE WOMAN ‘S TOUCHShowing us how it ’s done
with present ing an at t ract ive meal.
HESTON That ’s it , we’re get t ing the big guns out with Heston. He’ll show you a thing or two about really making an impression.
TOPMAN CASH OUT Win a flash new suit from TopMan worth £200 by sending us your Instagram fodder snaps.
Page 2
4
10
15
22
2933
38
corp
orat
ecuis
ine.c
om
Page 7
DISHES UNWRAPPED OMELETTE
“After an eventful night out with the guys at work, I found myself with the hangover from hell. Head banging, room spinning, I turned to our mate food to pull me through. I needed something quick because the smell of anything cooking was going to make me chunder
all over the kitchen, but I also needed something meaty and decent to anchor my stomach down. Raiding the cupboards and fridge, the only obvious answer was ‘omelette’. So I started chucking things into the pan,
literally anything I could find, including the remains of last night’s donna kebab, only to find that I had a half tin of the Heinz bad boys in my fridge.
Without thinking, I plonked them in there. Need I tell you that the kebab was rank, but the beans? Man, I’m never making an omelette without them again.
I’ve seen the light and it’s a triumphant resolution that can only be found in tin-form. Give it a go!
You’ll be a new man.”
Dave’s tip: Finish your dish on the grill. This helps to crisp up the edges and ensures a clean removal from pan to plate. Obviously, if this is going to be a snack for you and you alone, then you’re not going to bother with any fancy presentation, but to have it all in one gorgeous piece is always an achievement. Good job, lads.
-Dave
W e a ll go m a d for a good tin of ba ked bea ns, but making them work for every single meal can be tedious. There’s never anything you can have them on or with that’ll trump the legendary toast itself. But boys, I think we have a winner. One of our readers, Graphic Designer Ben from Harrogate, told us of the secret bean innovation we’ve been waiting for.
#casualfoodmadesmart
There’s so much cheese to choose from and your taste is going to determine which kind you want to throw in there. If you like the mould, grab a bit of blue Stilton. If you’ve got any taste at all, you’re going to want some mature cheddar. But listen: NEVER GRATE CHEESE FOR AN OMLETTE. Thick chunks of the golden glory added last minute give a solid layer of cheesy chew on the top that’ll make your mouth water.
Another meaty option is bacon, man’s best friend. Smoky is always favoured over regular bacon in our off ice, but your rashers are your business. Crisp it up a bit in another pan f irst and then use your bare hands to rip those into crumbs of pure bacon heaven.
Onions give your omelette a bit of crunch and dicing them in big chunks gives you that hot-dog flavour that’s so well loved. And why not go the whole hog on the hot-dog front? Season your dish with some English mustard and ketchup and throw in some chunks of sausage for your meat!
Meat’s always a must-have in a male meal; pre-cooked chicken is easy to get your hands on and can be plonked in the pan at any stage. Again, if you want to be exotic and clever about your meal, get some spicy chicken – sweet chilli, chicken tikka, Mexican grill – or a good splash of Nando’s sauce to add to the hob. Reggae-Reggae sauce is another alternative that’ll smother your mix in saucey goodness. Nothing beats a bit of flavour.
Anything can be chopped without caring about how it looks. The pleasure of omelettes is their rugged lack of finesse. Sizzling over the pan is likely and a messy oven is inevitable. Don’t bother with chopping boards (or making extra washing up for yourself); rip things apart with your hands. Chop your veg straight into the pan! You’re going to be shoving all of these ingredients together anyway, so why make things more diff icult for yourself?
Omelettes are a dynamite quick meal - whether it’s after work, as an evening snack or a hangover cure the morning after the night before.
Other than making sure you’ve got a couple of eggs ready to go, what you choose to add is up to you. Shoving everything into one pan, a bit of veg, some meat or cheese… Anything will do.
Try a twist in your pan by adding a good chunk of garlic or add a kick with some spices. Chuck in a bit of whatever’s in the cupboard – sweet chilli, BBQ sauce, paprika… Go crazy! Herbs and spices aren’t just for posh chefs, they can bring a bit of colour and flavour to your omelette instantly.
corp
orat
ecuis
ine.c
om
DO
IT
YO
UR
SE
LF
WHAT’S COOKING?
Page 7
DISHES UNWRAPPED OMELETTE
“After an eventful night out with the guys at work, I found myself with the hangover from hell. Head banging, room spinning, I turned to our mate food to pull me through. I needed something quick because the smell of anything cooking was going to make me chunder
all over the kitchen, but I also needed something meaty and decent to anchor my stomach down. Raiding the cupboards and fridge, the only obvious answer was ‘omelette’. So I started chucking things into the pan,
literally anything I could find, including the remains of last night’s donna kebab, only to find that I had a half tin of the Heinz bad boys in my fridge.
Without thinking, I plonked them in there. Need I tell you that the kebab was rank, but the beans? Man, I’m never making an omelette without them again.
I’ve seen the light and it’s a triumphant resolution that can only be found in tin-form. Give it a go!
You’ll be a new man.”
Dave’s tip: Finish your dish on the grill. This helps to crisp up the edges and ensures a clean removal from pan to plate. Obviously, if this is going to be a snack for you and you alone, then you’re not going to bother with any fancy presentation, but to have it all in one gorgeous piece is always an achievement. Good job, lads.
-Dave
W e a ll go m a d for a good tin of ba ked bea ns, but making them work for every single meal can be tedious. There’s never anything you can have them on or with that’ll trump the legendary toast itself. But boys, I think we have a winner. One of our readers, Graphic Designer Ben from Harrogate, told us of the secret bean innovation we’ve been waiting for.
#casualfoodmadesmart
There’s so much cheese to choose from and your taste is going to determine which kind you want to throw in there. If you like the mould, grab a bit of blue Stilton. If you’ve got any taste at all, you’re going to want some mature cheddar. But listen: NEVER GRATE CHEESE FOR AN OMLETTE. Thick chunks of the golden glory added last minute give a solid layer of cheesy chew on the top that’ll make your mouth water.
Another meaty option is bacon, man’s best friend. Smoky is always favoured over regular bacon in our off ice, but your rashers are your business. Crisp it up a bit in another pan f irst and then use your bare hands to rip those into crumbs of pure bacon heaven.
Onions give your omelette a bit of crunch and dicing them in big chunks gives you that hot-dog flavour that’s so well loved. And why not go the whole hog on the hot-dog front? Season your dish with some English mustard and ketchup and throw in some chunks of sausage for your meat!
Meat’s always a must-have in a male meal; pre-cooked chicken is easy to get your hands on and can be plonked in the pan at any stage. Again, if you want to be exotic and clever about your meal, get some spicy chicken – sweet chilli, chicken tikka, Mexican grill – or a good splash of Nando’s sauce to add to the hob. Reggae-Reggae sauce is another alternative that’ll smother your mix in saucey goodness. Nothing beats a bit of flavour.
Anything can be chopped without caring about how it looks. The pleasure of omelettes is their rugged lack of finesse. Sizzling over the pan is likely and a messy oven is inevitable. Don’t bother with chopping boards (or making extra washing up for yourself); rip things apart with your hands. Chop your veg straight into the pan! You’re going to be shoving all of these ingredients together anyway, so why make things more diff icult for yourself?
Omelettes are a dynamite quick meal - whether it’s after work, as an evening snack or a hangover cure the morning after the night before.
Other than making sure you’ve got a couple of eggs ready to go, what you choose to add is up to you. Shoving everything into one pan, a bit of veg, some meat or cheese… Anything will do.
Try a twist in your pan by adding a good chunk of garlic or add a kick with some spices. Chuck in a bit of whatever’s in the cupboard – sweet chilli, BBQ sauce, paprika… Go crazy! Herbs and spices aren’t just for posh chefs, they can bring a bit of colour and flavour to your omelette instantly.
corp
orat
ecuis
ine.c
om
DO
IT
YO
UR
SE
LF
WHAT’S COOKING?
