COCA-COLA Europacific Partners hosted a launch party with celebrity chef Colin Fassnidge at La Botanique test kitchen and film studio. On The Magic in the Serve Menu these dishes and cocktails created by Colin had distinctive flavours paired with a nice cold Coca-Cola.
The evening 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.
What is the perfect serve = The ultimate drinking experiences.
Menu
ENTREE
Suckling pig on the spit
MAIN
Sweet sticky short ribs, baby carrot, leek
SIDES
Colcannon
Spiced roasted pumpkin
DESSERT
The modern spider
Things go better with pigs ears and Coca-Cola
In conversation with TV chef Colin Fassnidge
By Fassnidge
Born? Dublin.
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 kitchen 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 people with passion at a young age, cookery courses in early learning to encourage kids.
Purveyor tip? Buy in season, always cheaper and better.
Obsession ingredient? Coca-cola braised spare ribs.
Nice one Colin, your culinary efforts were greatly appreciated!