Welcome to the 3rd issue of our digital magazine, SEASONS
In this Spring edition we are exploring the world through three different international chefs from Ireland, Belgium and Malaysia to discover how Spring and Easter are celebrated in their countries, plus accompanying creations which focus on different trending flavours for Spring 2017.
You will learn more about each of the contributing chefs, the journey of how they got to where they are today and their experiences of Spring and Easter within their respective countries. Each chef has focussed on one of the three key trends we’ve highlighted for Spring 2017 which are: Tart, Floral and Greenery.
We hope you enjoy this third edition of Seasons magazine. Follow us on social media for even more inspiration and we’d love to hear your feedback too.
Read SEASONS - Issue 3
Welcome to the 2nd issue of our digital magazine, SEASONS
This edition presents you our new Belgian Chef, Chris Busschaert. It also gathers some of his recipes focusing on key applications in bakery, pastry, pralines and desserts and using classic festive flavours like Orange, Cinnamon and Walnut together with more experimental and emerging tastes of Black Sesame and Thai Tea.
Best wishes for the festive season and enjoy the reading!
Read SEASONS - Issue 2
Discover Veliche™ Gourmet summer trends and inspirations
Welcome to the first issue of SEASONS, the new online magazine from Veliche™ Gourmet.
As consumers become more adventurous in their tastes, and more demanding for new and exciting innovations, seasonal menu ideas become increasingly important.
SEASONS is all about informing you of the latest emerging taste trends and inspiring you with really exciting and profitable creations.
Read SEASONS - Issue 1
Follow us on our social media channels for even more inspiration and we’d love to hear your feedback