Things go better with pigs ears and Coca-Cola

It’s official! Coca-Cola Europacific Partners hosted a launch party with celebrity chef Colin Fassnidge at La Botanique test kitchen and film studio writes Mel Nathan.

On The Magic in the Serve Menu these dishes and cocktails created by Colin had distinctive flavours paired with a nice cold Coca-Cola.

What is the perfect serve = The ultimate drinking experiences.

It coincided with a three-course finely curated dining experience where Coca-Cola was the theme ingredient. The secret? A very cold bottle, the ideal glass, the rule of two-thirds ice, half a slice of lemon and the art of opening and serving of the product.

ENTREE

Suckling pig on the spit

MAIN

Sweet sticky short ribs, baby carrot, leek

SIDES

Colcannon, Spiced roasted pumpkin.

DESSERT

The modern spider, White chocolate parfait, dulce de Lech, Coca-Cola granita.

In conversation with Colin Fassnidge:

Born? Dublin, Ireland.

Best kitchens worked? Banc Sydney.

Favourite cheap eat? Pork fat.

What keeps you going? Eating well and boxing with Adam Eddine.

Favourite kitchen tool? A good sharp knife and my microplane.

Advice to future young chefs? Eat out a lot, cook a lot and write every idea down.

Most useful cookbook? Fergus Henderson, The Whole Beast - Nose to Tail Eating.

Career turning point? Running the Four in Hand and receiving two hats. 

Most controversial menu ingredient? Back in the day, it was pig’s ear.

Early influences? My parents.

How can we keep attracting chefs into the food world? Attract them with passion at a young age, cookery courses in early learning to encourage kids.

Obsession ingredient? Coca-cola braised spare ribs.

Nice one Colin, your culinary efforts were greatly appreciated!

Chef Colin Fassnidge - ‘The Magic in the Serve’ Coca-cola Europacific Partners Ambassador’