The  fascinating world of Khan Saffron

The fascinating world of Khan Saffron

In our quest to discover the world’s best ingredients, there is one that shines more golden than any other. Saffron. The most magnificent of all spices, worth more than its weight in gold, has four thousand years of history that extends across many cultures, continents and civilizations. We speak to…

8
Jan
Topic: Interviews
Salty and packed with umami – El Capricho anchovies

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 12th ED.

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 12th ED.

Salty and packed with umami, these tiny fish add an intense meatiness to a variety of dishes. To taste a truly exquisite anchovy though makes the supermarket equivalent pale into insignificance. El Capricho produce just such anchovies in Santoña, Cantabria – a small town on the coast of northern Spain…

17
Nov '21
Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · 12th ED.

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · 12th ED.

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

17
Nov '21
Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · 12th ED.

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · 12th ED.

The spanish coast has a long tradition of canning sardines, and the quality of these salty little parcels of joy can vary hugely. Rosa Lafuente is among the best, having operated in Galicia for over 100 years. We sat down to talk to Francisco Lafuente, who is the fourth generation…

17
Nov '21
Ramen with David Quist

Ramen with David Quist

Luxeat Insider · 11th ED.

Ramen with David Quist

Luxeat Insider · 11th ED.

A PhD in microbiology may not seem an obvious background for the creator of a trendy ramen shop in Oslo, but the connections run deeper than you might think. David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect…

28
Sep '21
An Exploration of Japanese Sake with Rebekah Wilson-Lye

An Exploration of Japanese Sake with Rebekah Wilson-Lye

Luxeat Insider · 11th ED.

An Exploration of Japanese Sake with Rebekah Wilson-Lye

Luxeat Insider · 11th ED.

Sake – a fermented alcohol, brewed from rice, kōji rice, water and yeast – is one of the world’s most misunderstood beverages. It’s not a distilled spirit, and to ensure it maintains its true quality, low temperature storage is essential at all times. We sit down with Rebekah Wilson-Lye, a…

28
Sep '21
Rossella Menegazzo: The enduring beauty of Japanese design

Rossella Menegazzo: The enduring beauty of Japanese design

Luxeat Insider · 11th ED.

Rossella Menegazzo: The enduring beauty of Japanese design

Luxeat Insider · 11th ED.

Art historian Rossella Menegazzo has always specialised in Japan: she completed her PhD in Oriental Studies with a dissertation on Japanese art history and photography in 2009, and went on to become Professor of East Asian Art History at the University of Milan. Menegazzo is the author of numerous texts…

28
Sep '21
Japanese Ceramics with Robert Yellin

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

As part of our deep dive into Japan, Luxeat has the joy of meeting with a Japanese ceramics legend to better understand the history and importance of cups, plates and bowls across the nation. Robert Yellin is an American Japanese ceramics specialist who has been living in Japan since 1984.…

26
Sep '21
Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

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

Luxeat Insider · 10th ED.

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

Luxeat Insider · 10th ED.

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 '21
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 '21
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 '21