Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

ByPhoebe Hunt The Spanish region of Valencia is one of the best known areas for citrus in the entire world. Oranges, lemons, grapefruits and limes are exported by the tonne from this fertile corner of the Mediterranean, bringing a taste of Spanish sunshine to our supermarkets. But this is the…

17
Jul
Topic: Ingredients
Alain Passard, the wizard of vegetables

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”. Passard sees a world of creative possibility…

17
Jul
Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Luxeat Insider · 10th ED.

Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Luxeat Insider · 10th ED.

Tiny, old school and always packed with locals, La Merendais a hidden gem in Nice run by former Michelin-starred chef Dominique Le Stanc and his wife Danielle. I absolutely love Niçoise cuisine and it’s always a pleasure to come back, especially during this time of the year when the vegetables…

17
Jul
Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Luxeat Insider · 10th ED.

Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Luxeat Insider · 10th ED.

Born in Israel in the sixties, Erez Komarovsky is considered one of the true pioneers of artisan bread-making in Israel. The celebrated chef and baker takes inspiration from his time spent in France, California, but above all draws on the rich melting pot of flavours and ingredients in his native…

16
Jul
Rice and fine dining: A celebration of recipes and ideas from top chefs around the world

Rice and fine dining: A celebration of recipes and ideas from top chefs around the world

Luxeat Insider · 9th ED.

Rice and fine dining: A celebration of recipes and ideas from top chefs around the world

Luxeat Insider · 9th ED.

Rice, as we’ve discovered in researching its value across various corners of the world in this special issue, is a staple in many billions of peoples’ diets around the world. In West Africa, the Indian subcontinent, large parts of East and Southeast Asia and even parts of Europe, it’s integral…

2
May
Tales of a Japanese Rice Grower: Kayama San

Tales of a Japanese Rice Grower: Kayama San

Luxeat Insider · 9th ED.

Tales of a Japanese Rice Grower: Kayama San

Luxeat Insider · 9th ED.

As part of a special issue about rice, we talk with Kayama San, who comes from five generations of ancestral Japanese farmers in Northern Kyoto. Beyond continuing the family legacy, he feels a sense of mission and purpose in protecting Japanese food culture, as well as helping maintain the beautiful…

2
May
Francesca Bray: the inimitable power of rice

Francesca Bray: the inimitable power of rice

Luxeat Insider · 9th ED.

Francesca Bray: the inimitable power of rice

Luxeat Insider · 9th ED.

We’ve talked recently about the complex flavour profiles of olive oil, the making of balsamic vinegar, and the myriad varieties of wine across Italy and Europe. This month, in part of a deep dive into the ingredients which shape our food culture and civilisation as we know it, we take…

2
May
The Artisans’ stories: Takao Nouen Olive Oil

The Artisans’ stories: Takao Nouen Olive Oil

The Artisans’ stories: Takao Nouen Olive Oil

World class olive oil doesn’t usually make one think of Japan. Yet, one very special olive production in Shodoshima on the island of Shōdo Island, is revising regional clichés about this golden culinary staple. Toyohiro Takao has taken away several awards over the last decade, including the Olio Nuovo Days…

1
May
The Masterclass of Olive Oil

The Masterclass of Olive Oil

The Masterclass of Olive Oil

Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps. The olive tree has been harvested for its oil for millenia, and the product is integral to Greek, Italian, Turkish and Spanish recipes: around 2.5…

24
Apr
Andrea Bezzecchi: The Real King of Balsamic Vinegar

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

By Edoardo Celadon and Phoebe Hunt For those passionate about Italian cuisine, meeting Andrea Bezzecchi at his Balsamic Vinegar factory is similar to how meeting Michelangelo might feel for an artist. The man, the artisan, the location and the end products make Andrea one of the true custodians of the…

27
Mar
Rachel Roddy: An A to Z of Pasta

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

By Phoebe Hunt There is perhaps no better way to tell the story of Italy’s culinary diversity than through pasta. Not only are there many hundreds of different shapes originating from the country’s 20 regions – often with multiple different names depending on where they’re being eaten – each pasta…

27
Mar