Saturday, March 24, 2018
On 27 March, Asia's 50 Best Restaurants 2018 will be revealed, an event live-streamed on Fine Dining Lovers. Enjoy a dish from last year's top 10.
Friday, March 23, 2018
Goat prosciutto is an Italian delicacy known as 'violino di capra'. Learn how it's made, where it is produced and why it should make it onto your plate.
MODERNIST CUISINE ANNOUNCE SPECTACULAR NEW BOOK ON PIZZA
PHOTO NATHAN MYHRVOLD / MODERNIST CUISINE GALLERY, LLC.
Fans of the experimental team Modernist Cuisine will be excited to hear that there is life following their encyclopedic guide, Modernist Bread.
Nathan Myhrvold's insatiable curiosity has already propelled them headlong into their laboratory kitchen to tackle "one of the planet's most popular foods" - Pizza."
Known simply as Modernist Pizza, this ode to the Italian favourite promises to be the most comprehensive guide to pizza ever published.
According to Modernist Cuisine website it will "explore the science, history, equipment, technology, and people that have made pizza so beloved" although at just a few volumes it will present comparatively modest next to bread's massive 6 book collection.
The publication date has yet to be determined, but we hope it won't be long, we're already hungry looking at these images:
All Images: Nathan Myhrvold / Modernist Cuisine Gallery, LLC.
A FIRST LOOK AT MUGARITZ'S NEW MENU
PHOTO JOSE LUIS LOPEZ DE ZUBIRÍA
Andoni Luis Aduriz and team are ready to raise the curtain on their brand new menu at Spain's acclaimed Mugaritz restaurant menu on 11 April 2018, which will this year focus on "creativity."
Following months of experimental work in the R&D lab the avant-garde Basque restaurant's exciting annual reveal looks to be particularly special in celebration of their 20th anniversary. In fact diners should go open minded as they will be encouraged to actively participate in the "construction of the experience" during a visit.
All the early indicators are that ever amiable Andoni continues to push culinary barriers ever further with his techno emotional food. The two Michelin starred restaurant, which is widely regarded as one of the best restaurants in the world never strays far from the top 10 on The World's 50 Best Restaurant list.
In a menu that regularly features over 20 courses, this season guests will experience a characteristically playful menu where they will be asked to create their own "dining narrative" during the two and a half hour dining experience.
"How long does a moment last? Is there a greater luxury than time? Can time respect what is done without it? Can you catch a moment?" are just a few of the questions the team would like guests to toy with during their experience.
The team also promise a re-visit of an idea which took root three year's ago "the unification of the solid and the liquid; becoming a single element, an indivisible composition."
You open the Doors - Preview Dinner
Five lucky couples of diners will get the opportunity to preview the menu in Mugaritz the day before the official opening on 10 April. Register at Mugaritz's website for a chance to win - www.mugaritz.com (registrations close on 27 March).
In the meantime here's an exclusive look at four of the intriguing dishes that'll appear on Mugaritz's 2018 menu:
Fin de Herbias (End of herbias)
Fresas con Nata (Strawberries with cream)
Hojaldre de espinacas (spinach puff pastry)
Tapiz de amaranto (amaranth tapestry)
Thursday, March 22, 2018
5 TIPS FOR MAKING THE BEST PIZZA ACCORDING TO AN ITALIAN PIZZAIOLO
What's the secret to making the best pizza? It is all about the basic components, every element should be treated with respect, each ingredient's cooking time should be considered wisely. Of course, everyone has his or her own school of thought. There are those who would never give up the basil, who opt for a topping as raw as possible, who instead focus all on the crust.
We at Fine Dining Lovers turned to Naples native Giuseppe Vesi, Pizzagourmet's pizza chef who is based in Milan - to be precise in via Ugo Bassi, in the Isola area - to ask him how to make the best pizza. Here are his five tips:
TIP #1: DO NOT OVERWORK THE DOUGH
Chef Vesi has no doubts: the dough should be worked quickly and spread just as quickly to avoid heating it with your hands. The more the pizza is handled the longer it will take to prepare it correctly. Once prepared, take the dough and divide it into 4 loaves. Spread each loaf over a greased oil pan with your hands or a rolling pin, add the toppings and bake at 180/200 (350/400F) degrees for about 15 minutes.
TIP #2: KEEP AN EYE ON INGREDIENT RATIOS
Distribute the toppings on the pizza in the right proportions by type of flavors and aromas without exceeding the quantities, Vesi advisedd. "Keep an eye on oil: it should be extra virgin Italian olive oil but do not get carried away." Pizza requires very little olive oil and it should be added at the end of the cooking process.
TIP #3: BE SELECTIVE WITH CONDIMENTS
Pay attention to the condiments you choose. If you decide to season your pizza with salami, beware of the salt content. "Some types of cured meats and sausages are to be used raw, this to prevent them from releasing salt," Vesi said.
TIP #4: KEEP THE CHEESE AT ROOM TEMPERATURE
"If you use buffalo mozzarella, do not store it in the fridge, but keep it in its water at room temperature," Vesi recommends. Cut it into strips or slices. Place it in a colander for a few minutes to let the excess milk and whey drain before using it on pizza.
TIP #5: ADD THE MOST DELICATE INGREDIENTS AT THE END
Right before pulling the pizza from the oven add the most vulnerable ingredients to the heat (dairy products, fresh herbs, etc.). This prevents them from releasing excess water, that would moisten (and ruin) the dough.
Don't miss these five pizza recipes for veggie lovers!
LE DÎNER EN BLANC: THE SECRET DINNER IN WHITE COMES TO SINGAPORE
If you like unique dining experiences Le Dîner en Blanc is the event of the year that promises glamour, fun and food all on a striking "white" theme.
This year's secret dinner date has been set for 12 May, and while the location is secret, all party goers in Singapore are briefed on the dress and dinner code - wear and dine in white.
With over 2000 diners expected event planners intend to make this sixth edition in Singapore one of the biggest celebrations outside of founding city of Paris. Demand for tickets is expected to be so high there's a three-phase ticketing priority system.
Those that make it into this exlusive one off night will experience magic created by thousands of party goers dining in an inpromptu flash mob like occasion.
Revellers assembled at the secret landmark will recognise each other by their best white clothes not to mention folding table and chairs, gourmet picnic food, fine china, silverware, table décor, flowers and white tablecloths.
As the evening unfolds, guests will feast and celebrate amidst live music, dance and good company.
If this all sounds like your thing you can register here while you get creative planning your bespoke table settings and dapper outfits.
What: Le Dîner en Blanc
When: 12 May, 2018
Where: Singapore (at a secret location)
100+ BEST CLASSICAL RESTAURANTS IN EUROPE 2018
Opinionated About Dining's annual list of the 100+ European Classical Restaurants has dropped, revealing French restaurant Régis et Jacques Marcon in Saint-Bonnet-le-Froid at number one.
The father and son chef duo came up trumps with their thee Michelin starred restaurant in the south of the country. Meanwhile Switzerland's Hotel de Ville in Lausanne came in second with chef Franck Giovannini at the helm following his friend and colleague chef Benoit Voilier's sad demise, while Troisgros (see their dishes here) in Ouches, France followed up in third position with Michel Troigras, who was also named best chef in the world 2018 by Le Chef.
France dominates the list while Italy is reasonably well represented, the UK takes just over a modest 10 percent, as does Germany, with Restaurant Gordon Ramsay in London appearing first at no.37. The Nordics remain comparatively absent with only Søllerød Kro in Holte, Denmark appearing on the list.
What is Opinionated About Dining (OAD)?
OAD is a survey based ranking system that allows diners to vote for their favourite dining places.
See the top 20 below, and for the full list click here.
Top 20 Restaurants in Europe
1. Régis et Jacques Marcon, France
2. Hotel de Ville - Benoit Violier, Switzerland
3. Troisgros, France
4. Auberge de Vieux Puits - Gilles Goujon, France
5. Waldhotel Sonnora, Germany
6. Restaurant Bareiss, Germany
7. Alain Ducasse- Louis XV, Monaco
8. L’Ambroisie, France
9. Les Prés d'Eugénie Michel Guérard, France
10. Dal Pescatore, Italy
11. Schwarzwaldstube, Germany
12. Cheval Blanc, Switzerland
13. Pierre Gagnaire, France
14. Restaurant Guy Savoy, France
15. Le Cinq, France
16. Pic, France
17. Lameloise, France
18. La Vague d’Or, France
19. Patrick Guilbaud, Ireland
20. Bernard Loiseau, France
Wednesday, March 21, 2018
5 TRADITIONAL EASTER FOODS FROM RUSSIA
Are you familiar with traditional Russian Easter food? Every Easter Russian Orthodox Christians prepare a feast worthy of royalty with elaborate dishes that look as good as they taste.
You'll find beautiful homemade bread, decadent desserts, and elegant main courses accompanied by seasonal side dishes - all symbolic of the resurrection of Christ.
Let's take a look at some traditional Russian Easter foods that you may want to incorporate into your own celebration.
RUSSIAN EASTER FOOD RECIPES
image via Martha Stewart
Pashka is a pyramid-shaped creamy cheese dessert prepared with fresh cheese, eggs, almonds, raisins, and butter.
Click here for an irresistible pashka recipe.
Kulich, is a traditional Easter bread popular in Russia and Ukraine. It is a rich, fluffy bread made from a combination of eggs, yeast, sour cream and butter. It is topped with white icing and sprinkles and/or nuts and dried fruit.
Here is a must-try recipe.
Kulebiaka is a type of Russian Easter pie made with fish, mushrooms, and rice all wrapped up in puff pastry (similar to a Beef Wellington).
Alternate versions made with meat exist but fish is an Easter favorite.
Click here for this traditional Russian easter food recipe.
Eggs symbolize the resurrection of Christ and are a must at any Russian Easter celebration. Traditionally, they are dyed red using onion skins.
Here is an in-depth look at how Russian Easter eggs are prepared:
HORSERADISH AND BEETS
Hren, a type of relish made from beets and horseradish, is another Russian Easter staple. It's a delicious condiment that enhances the flavor of meats.
On 27 March, Asia's 50 Best Restaurants 2018 will be revealed, an event live-streamed on Fine Dining Lovers. Enjoy a dish from last year...
190- Blue Mystic DragonThis guy was just a cute little creation that was a lot of fun! http://lucky978.deviantart.com/art/190-Blue-Mystic-...
190- Blue Mystic DragonThis guy was just a cute little creation that was a lot of fun!http://lucky978.deviantart.com/art/190-Blue-Mystic-Dra...