Topic: Ingredients
Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London.

7
Jul
6 taste defining & defying sakes

6 taste defining & defying sakes

6 taste defining & defying sakes

by Pablo Alomar Salvioni Sake, locally known as Nihonshu, is drenched in myth and mystery. The Japanese seem to have a complex code in their DNA that defines the exclusive rules surrounding sake tasting…and their exceptions, in a deep and difficult balance. What for Europeans is black or white, for…

27
Jun
The grand tortellini debate or Don’t mess with the Nonna!

The grand tortellini debate or Don’t mess with the Nonna!

The grand tortellini debate or Don’t mess with the Nonna!

by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually consider this fame a double edged sword; on one hand the expertise and the selection of products on which our country prides itself and on the…

27
Jun
Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is definitely not wine… it can certainly be paired with food in similar ways. Check out this in-depth look at the nectar of Nippon and the…

25
Jun
Who needs Balenciaga when you’ve got bento boxes?

Who needs Balenciaga when you’ve got bento boxes?

Who needs Balenciaga when you’ve got bento boxes?

Learning the joys of living local during the lockdown. The first days of lockdown in London already feel like another age. Maybe it’s because they were marked by never-ending queuing for food. For someone born in Lithuania duringthe last years of the Soviet Union, long queues for grocery shopping felt…

6
Jun
A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Aiste Miseviciute and I have something in common: a fascination with gastronomy first piqued more than a decade ago by Vedat Milor and Mikael Jonsson’s unequalled blog, Gastroville. The whole website was testimony to the widely acknowledged idea that a good dish starts with good ingredients. Despite trends at the…

23
May
Talking about Food & the Future with Sam Kass

Talking about Food & the Future with Sam Kass

Talking about Food & the Future with Sam Kass

Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama’s Let’s Move! campaign and White House chef, hardly needs an introduction. Living under confinement has been intense. Outside…

23
May
The 5 Best Rosé Wines of 2020

The 5 Best Rosé Wines of 2020

The 5 Best Rosé Wines of 2020

The days are getting warmer. Flowers have started blooming. Summer is just around the corner. Yes, it’s Rosé season! The perfect companion for salads, fruit and seafood, Rosé is also the ideal companion for relaxing in your own backyard during these… interesting times. Check out this exclusive top-five list of…

23
May
Almadraba: thirty centuries of sustainability

Almadraba: thirty centuries of sustainability

Almadraba: thirty centuries of sustainability

Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us. By Fernando HuidobroNo matter how many meanings the word “sustainable” may…

27
Mar '18
Été by Natsuko Shoji

Été by Natsuko Shoji

Été by Natsuko Shoji

On my last trip to Japan, I had the rare opportunity to dine at été, the invitation-only restaurant owned by Natsuko Shoji, a young and talented Japanese chef. I discovered her on social media through colorful snapshots of her cakes, which are inspired by iconic fashion accessories like the quilted…

7
Nov '17