Post Tagged with: "Made with love"

Mr. C

W+K London

Wieden+Kennedy London have continued their tradition of turning the Hanbury Street office window into a Christmas installation, this year providing passers-by with a peek into a chocolate coin factory.

DAN_&_DAVES_ CHRISTMAS_CHOCOLATE_COIN_FACTORYWIEDEN+_KENNEDY_TOMMY_COLLINSThe installation of Dan & Dave’s Chocolate Coin Factory is a magical copper and brass chocolate coin factory that transforms  £1 coins into special gold Belgian chocolate coins. All proceeds from the installation will go towards a new playground for Millfields Community School, a primary school in Hackney with the smallest outdoor space despite being one of the largest schools in the borough. Watch it in action:







Mr. Collins,


Weak long black W a dash of cold milk


December 10, 2013 × 0 comments

Mr. C






Tommy Collins teamed up with The Event Management Group to create a night of fun writing a ‘Studio 54′ inspired menu. Melbourne Pavilion was transformed into a group of dynamic spaces for the 1100 guest event. Surrounded by bars, guests were free to rome from through; Sheilds Lair, the Champagne Lounge, relax in Jagga’s Chamber or partake in the 12meter antipasto station. Backup dancers, flare bartenders, the Super Supremes and  Jessica Mauboy kept parties goers on their toes. See how it unfolded below.

Turtle bean, corn & mushroom, iceberg & tomato salsa, hard shell taco
Crab salad ‘pillow rounds’ sandwiches
Shredded chicken with avocado mousse, iceberg & Queso Fresco taco
The beef burger, cheddar, pickle & dijonnaise
Shredded beef, cheese, tomato salsa, lettuce, sour cream & chipotle, hard shell taco

A selection of meats sliced to order, cheeses, pickled & roast vegetables, marinated mushrooms & pickled meats
Selection of Australian, French & English cheeses
Prosciutto, Sopressa & Chorizo
Pickled vegetables, marinated mushrooms
Chicken & pistachio terrine
Lavosh, grissini , croutons, breads & relishes

Hotdogs served with Onions, Chili, Cheese & selection of condiments

Vegetarian dumpling, Scallop & Prawn Sui Mei, Pork & Prawn dumpling
Soy sauce, chili soy, shallots

Banana, Chocolate, Coconut, Peanut Butter,Ferrero Rocher, Lemon, Yuzu


Garnished with dressed rocket & parmesan salad served in individual pizza boxes

Broccoli, hummus, blue cheese, pine nut & pepper
Pork belly, potato, chilli jam, coriander & parmesan
Slow roast lamb, sweet potato, tatziki, oregano & feta


Boag’s & Boag’s Light
Dal Zotto Prosecco
Yering Staion Fume Blanc
Sangre de Toro, Torres 2010
‘Capi’ Flavoured mineral water, Coke, Diet Coke

Energy_Australia07 Energy_Australia08 Energy_Australia09Energy_Australia11 Energy_Australia12 Energy_Australia13 Energy_Australia14 Energy_Australia15

EVENT PARTNER | Event Management Group | Peter Jack.

CREATIVE DIRECTOR | Phillip Bucknell

EVENT MANGER | Helen Pascoe

CLIENT | Energy Australia 

EVENT | End Of Year Celebration, Studio 54 Party

VENUE | Melbourne Pavilion

GUESTS | 1100

CATERING | Tommy Collins



December 9, 2013 × 0 comments

Mr. C

ONE MORE SLEEP: Paul Liebrandt, To The Bone


One more sleep until the Collins family you can get their hands on New York chef Paul Liebrandt’s upcoming culinary memoir, To the Bone, co-written with Andrew Friedman and with a foreword by British chef Heston Blumenthal. The book is a memoir of recipes, recounting the story of his rise to culinary fame, subsequent fall and resurrection (As depicted in the HBO documentary: ‘A Matter Of Taste, Serving Up Paul Liebrandt’)

He is a superstar of the culinary world, having received two Michelin and three New York Times stars at age 24, the youngest chef to do so. ‘To The Bone’ is Liebrandt’s exploration of his culinary roots and creative development from dishes inspired by key moments of his career, both abroad and in his own restaurants in New York: Atlas, Gilt, Corton and now Brooklyn’s ‘The Elm’. Below is an excerpt from ‘To the Bone’:






Tortellni_of_ rabbit_cuttlefish_ wrapped_squid_ink_pasta_Paul_Liebrandt_To_The_Bone_Tommy-Collins

Rabbit_Preparations_ inlcuding_rabbit_cuttlefish_ rillettes_Paul_Liebrandt_To_The_Bone_Tommy_Collins




Mr. Collins,


Weak long black W a dash of cold milk



December 2, 2013 × 0 comments

Mr. C

Melbourne CBD is being swallowed by the food chain

LT.COLLINSFoodies now rule the roost in Melbourne, with food venues outnumbering shops for the first time reports Craig Butt.

There are more cafes, takeaway outlets, restaurants and pubs than retailers in the City of Melbourne, thanks to a boom in food and a slump in retail in the central business district over the past two years. Analysis of City of Melbourne land use found there were 135 more hospitality venues than retailers in 2012. Hospitality venues jumped 7 per cent from 2469 in 2010 to 2636 in 2012 while the number of shops fell 3 per cent from 2575 to 2501.

The CBD has 108 more venues than it did two years ago while in Southbank foodies now have 41 more places to eat or drink. One of the city’s newest cafes, Flipboard, occupies a mere 20 square metres in a multi-level space in La Trobe street. ”There was nothing here before – it was just a staircase,” owner Megg Evans said. ”We removed two walls and put out a ceiling panel to make the cafe. It allowed us to open up a lost space.”


Ms Evans said she and co-owner Martin Heide opened Flipboard because there weren’t many cafes in the area but more had sprung up since they first started thinking of opening up the space. But while cafes are booming, the CBD has seen a large drop in retail over the same period, with 52 fewer stores than in 2010. Retailers also suffered in Docklands, Carlton and North Melbourne. Only Southbank, where there were 21 more stores than in 2010, bucked the trend.

Richard Jenkins, research director at city property agent Knight Frank, said the trend reflected tougher retail trade conditions in recent years. ”What we have seen is that stores for more discretionary items such as clothing and footwear have been vacating the CBD and those shops have been replaced by food retailers such as cafes,” he said. Prime locations along Bourke and Collins streets remained sought after by retailers but tourist hot spots and areas around the city’s fringe were becoming more food-focused.

He said population growth in the CBD over the past 10 years also drove the shift towards more cafes and food establishments. Colliers International’s head of retail, Michael Bate, said it was a worldwide trend Australia had just caught up with. ”A living and working commercial tower population needs to be fed,” he said. He said landlords were also reducing the risk of failure by changing the mix of retail and food establishments as well as looking for additional sources of revenue. ”Once upon a time you would never see a coffee shop in the foyer of an office block. These days it is commonplace,” he said.


Mr. Collins,

Weak long black W a dash of cold milk




[Craig Butt_ THE AGE]

December 1, 2013 × 0 comments

Mr. C

‘Sriracha Factory to Halt Odor-Making Operations’

A Los Angeles Superior Court judge Tuesday ordered a Sriracha hot sauce plant in Irwindale to partially shut down in response to smell complaints from nearby residents. Judge Robert H. O’Brien ruled in favour of the city and ordered sauce maker Huy Fong Foods to cease any kind of operations that could be causing the odours and make immediate changes that would help mitigate them.


CEO David Tran founded Huy Fong foods shortly after he landed in Los Angeles in 1980, he was both jobless and hot-sauce-less. Longing for the signature spice of his native Vietnam, made his own hot sauce (the ingredients read “Chillies, sugar, salt, garlic & distilled vinegar”) and started selling it in the now-iconic squeeze bottle with the green cap as a community service.

Tran can’t tell you where Sriracha is being sold, because all he knows is that Huy Fong has ten distributors, to whom he has handed off his hot sauce for over 10 years now. Meanwhile the Sriacha bottle is decorated with words from five languages; English, Chinese, Vietnamese, French and Spanish. Sriracha sales last year reached some 20 million bottles to the tune of $60 million dollars, percentage sales growth is in the double digits each year, and it does all this without spending a cent on advertising.


Most commercially distributed hot sauces are made with dried chilies to make it easier to harvest, process and bottle the product at scale. McIlhenny, the maker of Tabasco, for example, buys its chilies from producers around the globe. But Sriracha is—and always always has been—made with fresh chilies. Huy Fong Foods processed some 100 million pounds (45 million kilograms) of fresh chilies last year over the course of its harvest season, which lasts only 10 weeks and provides for the entirety of the company’s yearlong Sriracha sales.

Demand is such that Huy Fong—which also makes Chilli Garlic and Sambal Oelek, two significantly less popular hot sauces—recently purchased a new 650,000-square-foot (60,000 sq m) factory just to process and bottle its Sriracha. An upgrade that was set to have a capacity, two-and-a-half times that of its its old facility, producing 3,000 bottles every hour, 24 hours a day and six days a week.
Judge Robert H. O’Brien ruled in favour of the city, writing that the odour appears to be “extremely annoying, irritating and offensive to the senses warranting consideration as a public nuisance.” It does not force a complete closure of the factory, nor does it specify what exact changes need to be made. As seen with the Great Sriracha Shortage of 2007, some chefs have already begun preparing for a life without Sriracha. Do yourself a favour and pickup a bottle, or 10.

Mr. Collins,

Weak long black W a dash of cold milk



November 27, 2013 × 1 comment