Food for thought | Trends | Page 110

When is jam not jam? When it is a superfruit spread! These jars caught our eye because they feature four flavours from the four corners of the world; North America, South America, Europe and Asia.

These tart yet sweet preserves are made from a blend of antioxidant-rich organic morello cherries, blueberries, wild cranberries and red grape concentrate. Lightly sweetened with organic fair trade cane sugar, it has one-third less sugar than traditional jams and jellies. Just one tablespoon provides 50 percent of your daily dose of vitamin C for only 30 calories...

Raise your cup of tea in the air and rejoice in celebration of the humble biscuit. From rich tea to bourbon, custard cream to wafers, biscuits are deeply ingrained into the British consciousness. For three days only The Brunswick will be sending biscuits enthusiasts on a sugar rush with dream biscuit building workshops, teabag, art, cookie competitions and tea dances...

Alvin Leung, 2 Michelin starred chef of multi award-winning Bo Innovation in Hong Kong, is bringing his X-treme Chinese cuisine to London in September 2012. Bo London in Mayfair will be the chef’s first establishment outside Hong Kong and a return to the city of his birth...