Saturday, June 30, 2018

12 Grilling Ideas For The Ultimate 4th of July BBQ


Are you planning to host an 4th of July party? We've got the grilling recipes that will make for an epic barbecue. From grilled vegetables and juicy burgers to barbecued meats and delicious grilled fruit, these recipes are guaranteed to be a hit with your guests.

Be sure to load up on plenty of cool beverages like lemonade and cocktails and keep the drinks flowing to keep everyone satisfied. Happy 4th of July!


These grilled chicken kebabs are seasoned with lemon and served with a delectable veggie-filled couscous.


These sweet and spicy chicken wings will be a hit at your 4th of July bbq.


Succulent lamb chops are paired with grilled cherry tomatoes and sautéed spinach in this easy recipe.


Add an exotic touch to your 4th of July bash by grilling chicken wrapped in lemon leaves.


This epic burger with grilled onions and a generous serving of blue cheese is always a winner.


Seafood lovers will appreciate this delicate dish of grilled sardines flavored with lemon, olive oil, and thyme.


Ginger and orange add a wonderful aroma to these grilled tuna skewers served over a bed of couscous.


Tuck these garlic-infused lamb burgers into a pita along with some fresh mint and hummus.


Here is an easy recipe for grilled eggplant, zucchini, red peppers, mushrooms and leeks.


Sautéed mushrooms and cranberry sauce are the secret to these juicy turkey burgers.


Toasted bread chips and black olives add a wonderful texture to these juicy grilled tomatoes.


These grilled pineapple skewers with a buttered rum sauce are an effortless dessert.

S.Pellegrino Sapori Ticino 2018 in 8 Dishes


Have a look at these delicious dishes prepared by some of the international top chefs that took part this year's events in Switzerland.
S.Pellegrino Sapori Ticino 2018 in 8 Dishes

The 2018 edition of S.Pellegrino Sapori Ticino came to a spectacular close on 17 June with a final party: in total more than 20 Michelin stars aligned for more than 20 events in the Canton of Ticino in Switzerland, representing their culinary traditions in gourmet dishes.

An amazing line-up of international chefs joined in the celebrations at this year’s Ticino festival: Paolo Casagrande (Lasarte restaurant in Barcelona), Michael Kempf (Facil restaurant in Berlin),Rico Zandonella (Rico's restaurant in Küsnacht), Andrea Migliaccio (Capri Hotel Palace restaurant in Capri), Tomaž Kavcic (Pri Lojezutu restaurant in Vipava), Giacomo Gaspari (Diamonds Thudufushi restaurant in Maldive), Wicky Priyan (Wicky’s Wicuisine restaurant in Milano), Søren Selin (AOC restaurant in København), Emmanuel Renaut (Flocon de Sel restaurant in Megève) and many more.

Once again, S.Pellegrino Sapori Ticino organized a special evening dedicated to young chefs who were recognised during the S.Pellegrino Young Chef 2018 competition. David Wälti (winner of Switzerland S.Pellegrino Young Chef), Diego della Schiava (Swiss finalist), and Edoardo Fumagalli (winner of the Italian final of S.Pellegrino Young Chef) gathered at Lugano’s panoramic restaurant Seven, where they joined the resident chef Claudio Bollini to create a special menu.


We made a selection of some of the most delicious dishes served during the event. Enjoy this selection mouthwatering of pictures!


Aurora Mazzucchelli/Quail, carrot, honey mayonnaise and mustard seeds.


Giacomo Gaspari/Indian Ocean coconut milk soup, lobster skewer and burnt bananas.


Tomaž Kavčič/Marinated anchovies served on orange butter


Michael Kempf/Stones, apricot, Jivara chocolate and Sansho flowers


Emmanuel Renaut/ Hand cut scampi marinated in cedar and white nettle, Emmanuel Renaut's caviar selection flavored with grapefruit and shaved gentian roots.


Wicky Priyan/ Kyo-Matcha- matcha tea biscuit, creamy matcha, yuzu jelly.


Rico Zandonella/Red mullet, beetroot tabouleh , corriander and mango.


Mattias Roock/Our yuzu, pistachio yogurt ice cream.

Beautiful Cakes: 15 Stunning Fruit Themed Cakes


With summer here, thoughts usually turn to enjoying the new bounty of fruit at the market. But if you love fruit and baking, it opens the doors to a wonderful new world of beautiful cakes, inspired by the fruit of the season.

With that in mind, we've gathered just a small collection of the stunning fruit themed cakes from Elena Gnut, a 31-year-old Pastry Chef from Kaliningrad, Russia who does a great job of fusing two of our favourite foods.

In fact, amongst other stunning and intricate desserts, she's got fruit and cake covered on her amazing Instagram account. Pears and mangoes to citrus and strawberries are given a sweet makeover in any number of delicious looking cakes which she decorates with fresh fruit.

Here are some of her most beautiful cakes on a fruit theme. For a taste of her whimsical fairy tale themed cakes, head her Instagram site, and join her 170k other fans!


Friday, June 29, 2018

10 Mozzarella Recipes For Cheese Lovers


Mozzarella is the much loved Italian cheese that can be found the world over and in any number of dishes. Eaten fresh or baked into recipes there are many mouth-watering ways to enjoy this versatile cheese.

We've collected some of our favourite mozzarella cheese recipes from savoury muffins to bruschetta where mozzarella fans will have even more chances to enjoy this traditional cheese at its best.

While most buffalo mozzarella comes from southern Italy, near Naples, it's becoming more popular to make the cheese further afield. Read the fascinating story about an American producer of mozzarellafrom his water buffalo herd.


Here is a fun appetizer that takes no time to prepare and has great appeal. Just three ingredients: mozzarella pearls, basil, and cherry tomatoes.


The richness of avocados is the perfect foil for fresh mozzarella cheese. This delicious salad pairs them with scallions, chilies and a zesty vinaigrette.


This is the perfect salad for kale lovers. Once again, avocados and mozzarella make an appearance but this time mangos and macadamia nuts are part of the mix.


Cheese lovers will appreciate this hearty lasagna prepared with Romanesco cauliflower, broccoli and plenty of ricotta and mozzarella cheeses.


You'll love the sweet and savory flavors in this tasty salad made with arugula, melon balls, fresh mozzarella and Serrano ham.


An exclusive recipe for fried mozzarella balls, prepared by Italian chef Rosanna Marziale at Identità New York 2014


Bruschetta is a classic well loved Italian recipe. Ensure you have the best quality olive oil, tomatoes, mozzarella and bread and you will find it hard to beat such a favourite.


Looking for an easy and tasty pasta dish? try this delicious caprese pasta salad packed with flavour.


Try these eye catching towers of zucchini, tomato and mozzarella for an easy and delicious appetizer.


Can't get enough of mozzarella - you can even bake it into these savoury muffins along with sweet cherry tomatoes.


Don't miss these tips on how to store another classic Italian cheese: Parmigiano-Reggiano.

Tamarind from A to Z: 26 Things to Know


What is Tamarind? 26 interesting facts and figures about this delicious fruit used for both savoury and sweet dishes.
Tamarind from A to Z: 26 Things to Know

Ayurveda & Co. The pulp, leaves and bark of tamarind are all used in natural remedies. In particular, the active substance of Tamarind is present in the essential oil produced with the leaves of the tamarind tropical tree.

Brazil. In Brazil, filtered tamarind pulp appears as an ingredient in condiments for red meat or poultry and in creamy fillings for cakes and puddings. Tamarind shake is made from tamarind pulp, brown sugar and sparkling water, while the addition of açaí, orange juice, red berries and mango turns it into a "tamarind-açaí smoothie". Alternatively, tamarind juice combined with condensed milk and cachaça, gives us "batida de tamarindo". Also in Guatemala, Mexico and Puerto Rico, there are many refreshing tamarind-based still or sparkling soft drinks.

Chutney. The ever popular Indian preserve most of us know as mango or papaya chutney (to name but a couple of varieties), also boasts a tamarind version: going under the name of "imli chatni", it is one of the most popular accompaniments for "chaat", that is to say the typical snacks or spicy starters such as "samosa" (fried pastry bites filled with meat and vegetables or vegetables alone), "dahi vada" (mung bean balls dipped in yogurt) and "pakora" (vegetable fritters in chick pea flour batter).

Description. A slow-growing tropical tree belonging to the family of Fabaceae, that can reach a height of up to 30 metres. The tamarind tree produces rather inconspicuous flowers of a pale yellow colour or with red or orange streaks, which grow in clusters. The fruit is a brown curved pod, from 10 to 15 cm in length: it contains a pulp which gradually changes colour from green to reddish brown and then to dark brown, with seeds numbering from 3 to 12. Its wood, which is used for constructing furniture and carved elements, as well as in the building industry (floors and ceilings), has a dark red heartwood which tends to become yellowish and less durable towards the bark.

Etymology. The word "Tamarind" derives from the Arabic word "tamar hindī", which literally means "Indian date". On the other hand, in India, tamarind is called "imli" (in Hindi-Urdu) but also "almi" and "chinch", in Malaysia it is known as "asam", in Indonesia it goes under the name of "asam jawa" or "buah asam" (literally "acidulous fruit"), in the Thai language "ma-kahm" and in Vietnamese "me".

Fruit. The dense sticky pulp of the fruit contained in the pod has a taste midway between sweet and sour, with refreshing fruity notes: the riper the fruit, the sweeter it will taste, while the unripe fruit tastes decidedly astringent. A particularly sweet variety is that of the "Makham wahn" from Thailand, grown in the northeastern province of Petchaboon.

Green tamarind thokku. Also known as "hunasekayi thokku", this is a preserve similar to chutney, made from unripe tamarind, which is widely used in the states of the Karnataka (south-west India) and of the Andhra Pradesh (central-eastern India). It is served with boiled rice and ghee (clarified butter) or with stews. The unripe pods are also roasted in hot ashes until they start to sizzle and crack, after which they are dipped in the ashes and finally consumed: this is a custom of the Bahamas.

Helado de tamarindo. In Puerto Rico as in Costa Rica, tamarind ice-creams and sorbets are very popular; in the streets of the Puerto Rican town of Mayagüez, it is not unusual to come across street vendors touting tamarind syrup granita.

Indigenous. The plant, going under the scientific name of "Tamarindus indica", originates from Tropical Africa and Madagascar: it actually grows wild in Sudan, Cameroon, Tanzania, Nigeria... However, since it has been farmed from time immemorial in India, some believe it is an indigenous species of the Indian subcontinent (also among the world's foremost producers). It was supposedly introduced to Latin America in or around the XVI century: today it is widely cultivated in Mexico.

Jellose. Tamarind decorticated seed kernels contain up to 48% of gel-forming substances: this was discovered in 1942 by the Indian scientists T.P. Ghose and S. Krishna. This discovery prompted the "Pectin Manufacturing Company" of Bombay to patent a process for manufacturing a purified tamarind jelly called Jellose, which would appear to be superior to the more common fruit pectin for making jellies, jams and marmalades. As well as in fruit preserves, today it is widely used as an emulsifier and stabilizer in ice-cream, mayonnaise and cheese.

Kcal. 100 g of tamarind pulp contains 239 kcal.

Lollipops (and candies). Ripe tamarind pulp combined with "jaggery" (or "jaggeree") sugar extracted from the concentrated sap of the sugar palm (Arrenga pinnata) with the addition of other ingredients (cumin, pepper, chilli pepper, garlic...) are pestle ground to make a thick sticky paste which is then shaped by hand into plum-sized balls called "Chigali lollipops", the popular lollipops (or bonbon without a stick) from the northern areas of the Indian state of Karnataka. Their flavour is an unusual mingling of sweet, spicy and acidulous notes.

Manila tamarind. Often confused with the "tamarindus indica" which belongs to the same family (Fabaceae), this is the pod of a plant originating from Central and South America but equally widespread in India, Bangladesh, the Caribbean, the Philippines, Florida and Hawaii. Also known as "guamúchili", "pinzà", "Madras thorn", "monkeypod" and "jangal jalebi" (hindi), the pod contains a pulp whose characteristics are similar to the tamarind: sweet (or rather, very sweet) with the same acidulous and refreshing notes.

Nutritional values. The tamarind can boast elevated quantities of minerals (calcium, potassium, phosphorus, magnesium, sodium and selenium) and is an excellent source of vitamins A, B1, B2, B3, B5, B6, C, K, and J. Along with a 31% water content, it consists of simple sugars in a percentage of 57%, while dietary fibres, ash, proteins and fats account for 5% of the total.

Oil is extracted from the seeds (it is possible to obtain from 7 to 10 g of oil from 100 g of seeds) and not from the pulp: it is odourless, amber in colour with a slightly sweet taste recalling linseed oil.

Pulp versus paste. Both the pulp and concentrated paste of tamarind are available on the market ready to use. The former is generally sold in the form of compressed "bricks" with its seeds and fibres still intact while the latter comes in sachets or tubs and is already filtered. How do the two products compare? The latter does not need to be soaked, cooked or filtered to separate it from the seeds and fibres. It is generally believed that the "integral" version is of superior quality and flavour. There is also a very black concentrated paste for diluting in water: it is produced in India where it undergoes a cooking process that gives the flavour its typical notes of treacle.

Quality. Tamarind enthusiasts claim that the pulp is better when, in the ripening process, it becomes reddish brown in colour.

Rasam. Also called "chaaru", "saaru" or "kabir", this is a soup recipe from South India, in which four states lay claim to as many as 30 different variants: apart from the ubiquitous tamarind, the various recipes may call for the addition of tomatoes, lentils, chicken, moringa, unripe mango, black chickpeas, amla (an Indian gooseberry), neem flowers, chilli pepper, pepper or cumin.

Sambhar. Tamarind is one of the essential ingredients of "sambhar" (also known as "sambar", "sambaaru" and "toor dal" in northern India and "thuvaram paruppu"), a soup or stew of vegetables and pulses, typical of Indian cuisine, frequently mentioned in Tamil recipe books.

Tambran balls. A typical treat in Trinidad and Tobago (but also widespread in Jamaica, Cuba, Panama and the Dominican Republic), these round balls (no bigger than a golf ball) with their sweet and sour taste are made from tamarind pulp (often with its seeds left in) mixed with unrefined brown sugar (or palm sugar) and then sprinkled with sugar exactly like fruit jellies. Some varieties also contain flour (tapioca flour for instance) and, for a sweet and spicy kick, pepper, chilli pepper or garlic. The term "Tambran" may also refer to a sauce, which is equally common in Trinidad, Tobago, the Virgin Islands, Jamaica and Grenada (the Caribbean state which is part of the Windward Islands of the Lesser Antilles).

Ulli theeyal. Tamarind paste - or extract - is one of the key ingredients of this onion based Indian stew ("ulli") with roasted coconut (as well as coriander, red chilli pepper, turmeric, curry leaves, garlic and mustard...). There is another version in which onions give way to okra, moringa, bitter melon, devil's fig and eggplant. Eggplant and tamarind pulp (or juice) are the winning combination of another popular Indian stew called "biryani brinjal".

Vendakkai Pulikulambu. Going under the name of "Ladyfingers in Tamarind Curry", this Indian recipe is typical of Tamil Nadu: it is actually okra stewed with shallot, garlic, chilli peppers, tomato, curry leaves, mustard seeds, coriander and coconut.

Worcestershire sauce. Tamarind extract is one of the main ingredients in the famous sauce created in 1835 by John Wheeley Lea and William Henry Perrins, which is only added when the sauce has been suitably aged (in wood casks for three years) together with malt vinegar, cloves, red chilli pepper, treacle and brown sugar. Other sauces in which tamarind makes an appearance are "HP" sauce and Jamaican "Pickapeppa".

XIX Century (in Italy). The year 1898 marked the launch in Italy of "Tamarindo Erba", containing tamarind extract (34%): this thick dark syrup, when diluted with iced water, produces a thirst-quenching and refreshing beverage. It is still on sale today in its original packaging: an elegant little square-shaped bottle, with a white label illustrating the story and virtues of the syrup, in old-style red lettering, autographed with the original signature of its creator: one engineer Carlo Erba, a descendant of a family of Lombard grocers.

Youtube. How should you eat a fresh tamarind? The platform answers this and many other queries, comprising tutorials on how to separate the pulp from its seeds and use it to make juices and soft drinks, sauces and condiments.

Zimbabwe. In this part of the world, they also use the leaves and flowers of the tamarind: both are decidedly sour, the former (usually the shoots) are added to spicy soups while the latter are used in salads.

Celebrate Summer at the Andronis Gastronomy Festival in Greece


Sun seeking gourmands will have even more excuses to hit up the picturesque Greek Island of Santorini this summer, with the arrival of the spectacular dinner series, Andronis Gastronomy Festival, sponsored by S.Pellegrino.

From now, until September food lovers can take their pick of dinners from an exciting guest chef line-up, each cooking in one of three stunning sea view restaurants on the island, Lycabettus, Lauda and Throubi.

Chef Thanos Feskos kicked off the festivities this month, setting the culinary standard with his spectacular menu. Following in his footsteps will be nine other European chefs decorated with Michelin stars treating diners to magical evenings of creative cooking with unrivalled sea views.

Here's the line-up of dinners at this year's Andronis Gastronomy Festival. Be sure to book ahead, for what are sure to be sell out nights.

Andronis Gastronomy Festival Dinners

9-10 .07 .2018
@ Lauda Restauant

Gert de Mangeleer, the Belgian three-Michelin starred chef of the Hertog Jan restaurant brings a taste of Brugge, Belgium to the Greek island at this spectacular dinner hosted by Lauda restaurant in Oia vilage in July.

19-20 .07 .2018
@ Lycabettus

Swedish-born Frederik Berselius will be crossing the ocean, taking leave of his two Michelin starred restaurant Aska in Brooklyn to cook for diners at the stunning cliffside terrace, Lycabettus restaurant. Despite living stateside his cooking style is still defined by his Nordic roots, childhood memories and Scandinavian flavors. Chef Berselius says: “I’m interested in foods you won’t see at most places, food that makes you think, that stimulates more than just your taste buds.”

04-05 .08 .2018
@ Lycabettus

Restaurant Lycabettus will also host French chef Frederic Anton, this month as he showcases the simple, flavorful and sophisticated cooking that won him three Michelin stars at Le Pre Catelan in Paris.

12-13 .08 .2018
@ Lycabettus

Paolo Casagrande, chef de cuisine at three-Michelin star restaurant Lasarte in Barcelona, will bring his exciting cuisine and technique with him, in what is sure to be one of the unforgettable dinners of the summer at Lycabettus.

18-19 .08 .2018

Find out what made Austrian-born chef Jacob Jan Boerma one of the 50 best chefs of the world (Le Chef) as he showcases the food for which he has also been awarded three Michelin stars at Restaurant de Leest in the picturesque Lauda restaurant

22-23 .08. .2018
@ Lycabettus

Spanish Bilbao-born and El Bulli trained, chef Garcia, will prove what earnt him a Michelin star on these special two evenings at Lycabettus restaurant.

27-28 .08 .2018
@ Lauda Restaurant

Emmanuel Renaut is the Chef and founder of Flocons de Sel, the legendary 3 Michelin Starred restaurant in Megève. Leaving his beloved Alps for some summer sun he'll re-invent the culinary traditions which have made him so popular for two evenings, on 27 and 28 August.

08 .09 .2018
@ Throubi Restauant

Jumping over from Bill & Coo in Mykonos is chef Fotinakis who developed his talents in the kitchen at various high profile restaurants in Athens, before developing a flair for the finest Greek nouvelle cuisine with a subtle French flair. This evening will be a great chance to try his home grown skills at the contemporary Throubi restaurant.

5-16 .09 .2018
@ Lauda restaurant

Spanish two-Michelin starred chef, Pere Planaguma, closes the dinner series with what is sure to be a bold and authentic menu to remember at Lauda restaurant from 5 to 16 September.

How to BBQ: 8 Grilling Tips for the Perfect BBQ


A good barbecue with friends is one of summer's finest pleasures. But the tradition of cooking meat over an open fire goes far beyond the very important secret recipe bbq sauce: all over the world there's a real ritual behind it.

At the Prime Uve Invitational Barbecue Championship 18, teams from all over Europe will compete for the Grand Champion title on Saturday 30 June and Sunday 1 July 2018 at the Bonaventura Maschio Distillery in Veneto, Italy.

This year the competition is set to be more serious than ever: KCBS Kansas City Barbeque Society, a non-profit company with over 19 thousand registered enthusiasts, dedicated to the promotion of barbecue competitions around the world, will be following each step.

Do you want to light your grill but not sure how to make barbecue to perfection?

No problem: the same KCBS shared 8 tips with us, simple tricks to prepare an authentic American barbecue guaranteed to impress your guests.

How to BBQ: 8 Expert Tips for the Perfect BBQSLOW COOKING

Slow cooking is essential for an authentic American barbecue. So, no grilled sausages turned every few minutes: instead, the cooking must vary from between two and twelve hours. Slow cooking allows the formation of the so-called bark, or the desirable crust on the surface of the meat.


American barbecue cuts are big. Think ribs (whole ribs), pulled pork (pork shoulder strips) and brisket. Remember: it's always preferable to bring the cuts up to room temperature before going on the grill. If the meat is too cold before cooking it's easy to make mistakes, like burning or worse, leaving the meat partially raw.


Aromatic wood is often overlooked on barbecues but it can really make a difference. The correct use of wood varies according to the type of cut: you can use American walnut, aromatic Pecan or the barrel chunks.


Excellent results can only be obtained if you concentrate on cooking temperatures by measuring the food at its centre, with the help of a probe thermometer. Don't leave anything to chance, for meat the parameters are as follow: cook to 55 ° C for bloody, for medium cook to 65 ° C, for well cooked meat, cook to 75 ° C.

Since BBQing uses indirect heat and the cuts are never placed in direct contact with the heat source, it's important to know how to use the BBQ lid effectively to control air flow.


A marinade is an emulsion which covers the cut of meat, characterized by two basic elements, fat and acid. Its composition varies depending on the type of food: chicken goes well with a marinade with strong acidity, for example citrus, while pork and beef are perfect with sweet and sour marinades. And if marinating is the essential signature of the chef (everyone has their own variation according to taste), remember to be very careful: drain the meat before putting it on the fire, so as to avoid unexpected flames.

See: 5 Quick and Easy Marinades


This is the spiciness necessary to dehydrate the surface of a moist meat: the so-called rub must endure, as we have said, the effects of cooking over long times. Experts say that a perfect crust, full-bodied and crisp, is created thanks to a fine and homogeneous spice.


Sauces are essential of the all American barbecue: the most common is red, tomato and spicy.


It's also important to have the right BBQ, that can be gas, ready in about five minutes, or charcoal, which should be started about 45 minutes before cooking and needs more careful handling. Also get quality-resistant pincers and gloves: never compromise on safety.

New York Food Film Fest 2018: shining the spotlight on films and food

The 12the edition of the Festival has crowned its winners: enjoy the trailers of awarded works and discover all the behind the scenes of the...