Thursday, 22nd December 2005 (4315 views)

Edible gold is set to be a big culinary hit this Christmas, the Washington Post reports.

From the bars of Las Vegas and New York, to high-end restaurants in LA, all the top establishments will be adorning their food and drink creations with the yellow metal.

Edible gold – which is always 23 carats - comes in the form of sprinkles, petals and leaves. It is odourless, tasteless and calorie-free.

Most commonly, you'll encounter sprinklings of the noble metal on chocolates, coffees, pastries, soups and salads, as well as in cocktails.

But some establishments have taken the concept to extremes.

Renowned chef Jeffrey Jake, for instance, has designed an entire menu consisting of top-class tucker adorned with gold and silver. At his Pebble Beach lodge, punters are invited to tuck into gold-decorated foie gras, truffles and abalone.

But the precious metal is also scoring success in the world of high-end beverages.

Across America, the top establishments have taken to festooning flutes of sparkling wine with gold dust and dropping gold powder into cocktails.

Eating 'bling' isn't just a modern phenomenon. Gold was often an integral part of medieval feasting rituals.

 

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