It appears you are using a very old version of Internet Explorer. This can cause many problems with pages including some layout issues. Please update your browser.
06 Nov 2019
Taking the head to tail trend to the extreme
Some restaurants are taking the head to tail trend to the extreme, and Noma, the two-Michelin star restaurant in Copenhagen, is leading the way. It serves duck and reindeer brain in the head of a mallard that looks so perfect you almost expect it to quack - until you pick up your spoon and dig in, of course.
Other restaurants are taking the trend for whole animal butchering out of the kitchen and onto the plate. Coal Rooms in London has taken traditional dishes and given them an offal twist, like their bone marrow bread and butter pudding.
Then there are those that take conventional dishes but plate them in a way that reminds us exactly where they came from. At the Museum of Old and New Art (MONA) in Hobart, David Moyle served pheasant with onion cream, wild fennel and pollen.
While it sounds delicious, eating a dish that has been cleverly plated to look just like a bird about to take flight isn’t for the faint-hearted.
Welcome to Cadell
With an extensive range of over 4500 frozen, chilled and dry product lines and a buying power that is supported by the Countrywide National Network, this family owned and operated business servicing Central Victoria and the Melbourne area should be the first choice for all your Food Service needs.