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Add Some Black Magic to Your Cooking!

A new range of activated charcoal for colouring food and drinks has been launched by KitchenLab.  Black rice (made from squid ink) has always been a favourite in the Who’s For Dinner kitchen so it’s great to know that you can now make pretty much any type of black coloured food from black ice cream, black doughnuts, black pizza bases, black cocktails and black pasta to name but a few. The key ingredient in this food colouring product is activated charcoal. This 100% pure, food-grade, organic product is made by heating coconut shells to extremely high temperatures until they are carbonised. The ash produced is then processed to form a premium quality, ultrafine powder that can be used as an ingredient. The activated charcoal powder has no flavour, odour or aftertaste so will have no detrimental effect on foods or drinks. It is reported to have certain health benefits, however, as it adsorbs toxins (a process whereby substances are gathered on the surface of the charcoal particles) thus preventing them from being absorbed by the body.

A further, practical, benefit is that it provides a means of colouring food that is suitable for vegans and vegetarians unlike traditionally used squid ink.  KitchenLab’s activated charcoal powder is available in both a 250g and 500g tub. It should be used soon after opening but, to keep indefinitely, it can be refrigerated or frozen.

Here’s a recipe that you might like to try!

KitchenLab Recipe Suggestion – charcoal tempura battered avocado served with smoked apricot puree

Avocado in Charcoal Tempura Batter



300g water

100g vodka

125g plain flour

1tsp cumin

Pinch of salt

15g Special Ingredients’ Activated Charcoal

1.5g Special Ingredients’ Methocel (purified cellulose)


To make the batter, blend all the ingredients together and then pour into a cream whipper and charge with CO2.

Place whipper in the fridge for around 2 hours.

Cut avocados into chunks and dip in tamari or soy sauce.

Coat pieces of avocado in flour and shake off excess.

Dispense batter from the whipper to cover the pieces of avocado.

Drop into a fryer pre-heated to 190 °C and cook for 2-3 minutes until crispy.

Italian Cuisine Week Bellavita

Celebrating Italian Cuisine Week at The Bellavita Academy

“Who’s For Dinner?” had the pleasure of attending the launch of Italian Cuisine Week (20th-26th November 2017) at the Bellavita Academy.
This celebration of Italian cuisine includes prestigious workshops, wine tastings and appointments for the trade as well as exclusive tastings, aperitivo nights and demonstrations open to the public.
The launch event was as well organised and informative as one would expect. Bellavita has always done a great job of representing Italian food in the UK and continues to be trailblazer in the Italian food sector on an international level.
The Italian Ambassador of London Pasquale Terracciano, coordinator of this project with Italy’s Ministry of Foreign Affairs, will gave us an overview of the whole project and shared his support of the work that Bellavita undertakes to enhance the Italian food brand.
Italian Cuisine Week Bellavita Italian Cuisine Week Bellavita
The presentation was followed by an Italian Aperitivo where we had the chance to taste a selection of new Italian Food delicatessen & Wines just launched in the UK including cheeses, sliced meat, vegan alternatives and sweet treats.
We were able to taste authentic Neapolitan pizza made fresh in front of you as well as ravioli and risotto.

Ronke Lawal at The Bellavita Academy

Italian Cuisine Week Bellavita

We also had fun making pizza  dough with Bellavita culinary Master Pizzaiolo.
For more information visit The Bellavista Academy website.