Topic: Ingredients / page 5 of 12
The best cheesecakes in Spain

The best cheesecakes in Spain

The best cheesecakes in Spain

Here are my Instagram subscriber’s most common answers and my research of the best cheesecakes in Spain. (10 – in random order) Enjoy! La Viña, San Sebastian Zuberoa, Ugaldetxo Tickets, Barcelona Estimar, Barcelona Bodega 1900, Barcelona Llisa Negra, Valencia La Buena Vida, Madrid Fismuler, Madrid Cañadio, Madrid Cataria, Cádiz

20
Jul '19
Seafood temple – Güeyu Mar

Seafood temple – Güeyu Mar

Seafood temple – Güeyu Mar

Last night at Güeyu Mar, another seafood temple, that’s been on my list for a while. The simple restaurant steps away from a beach specializes in the local seafood, namely deep seawater “Rey fish”, that is very similar to or same (?) as Splendid Alfonsino or Kinmedai ( キンメダイ). The…

13
Jul '19
La Viña cheesecake

La Viña cheesecake

La Viña cheesecake

The legendary La Viña cheesecake and its recipe from “Basque Country”, Marti Buckley’s book, with whom I had a chance to share my first meal of 2019 (and that was THE cheesecake!) You can buy this brilliant Basque recipes book on Amazon. Yesterday was La Viña’s last day of operation…

2
Jan '19
Yoshinori Ishii and his “fish and chips” revolution

Yoshinori Ishii and his “fish and chips” revolution

Yoshinori Ishii and his “fish and chips” revolution

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.…

23
Oct '18
Aztec agriculture

Aztec agriculture

Aztec agriculture

Few weeks ago I was very fortunate to experience Mexico City’s incredible Xochimilco area and learn about the Chinampas. An inspiring initiative led by the @yolcan_mx entrepreneurs is reviving traditional farming practices established in Aztec times centred around Chinampas: these are small, rectangular areas of fertile land harnessed to grow…

22
Sep '18
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
World’s best turbot at Elkano

World’s best turbot at Elkano

World’s best turbot at Elkano

I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria on the Cantabrian Sea. Aitor is the son of the late Pedro Arregi, who founded Elkano in the 1960s and developed his own pioneering ways…

19
Mar '18
Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

23
Feb '18
Los Marinos José

Los Marinos José

Los Marinos José

Another worth a special trip seafood temple in Andalucia. Los Marinos José Paseo Marítimo Rey de España,161, 29640 Fuengirola, Málaga, SpainTel. +34 952 66 10 12losmarinosjose.com

4
Nov '17
Three great foie gras dishes

Three great foie gras dishes

Three great foie gras dishes

Three great foie gras dishes at three different restaurants in London: foie gras adour à la Grecque with cauliflower and coriander by Claude Bosi at Bibendum; barbecued foie gras with condiment of miso, koji, ginger and cashews by Mikael Jonsson at Hedone; terrine with eel and smoked toast at Bonhams…

24
Sep '17