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ASIA'S BEST ITALIAN RESTAURANT HITS BANGKOK This November, Bangkok will welcome chef Antimo Merone from the Macau outpost of chef Umberto Bombana's famed 8½ Otto e Mezzo Bombana restaurant for two dinners of extraordinary Italian cuisine, sponsored by S.Pellegrino and Acqua Panna. Merome, who has a background in a number of Michelin star restaurants and has worked with chef Bombana since 2014, will be cooking a six course dinner with wines from the Allegrini Winery in Northern Italy on 3 November, and a set menu, with or without wine pairing the following night, 4 November. Both events will take place at Rossini's at the Sheraton Grande Sukhumvit , as part of the Fine Dining Lovers Guest Chef series. Left to right: Hokkaido crab with Oscietra caviar; four-textured tiramisu The original 8½ Otto e Mezzo Bombana in Hong Kong currently holds three Michelin stars of course – the first Italian restaurant to do so outside of Italy – and sits at number four on the Asia’s 50

14 NO BREAD SANDWICH RECIPES Recipes for gluten-free bread are easy to come by, and not difficult to make. But what if the challenge consisted in making sandwiches without bread, that would be quite a different matter. What sort of burger would it be without bread to absorb all the meat juices and flavours?Can you imagine a toasted sandwich without sliced bread? Anything is possible if you put your mind to it, even eliminating bread from sandwiches. Here are 14 alternative ideas for no bread sandwich, and not only for celiac sufferers, which are sure to widen your gourmet horizons quite unexpectedly. CHICKEN BURGER WITHOUT BREAD The usefulness of salad leaves in certain sandwiches filled with juicy meat and sauces becomes manifest in this particular version. The green leaf traps the flavours of the sandwich, prevents your hands from burning and offers a crisp and healthy note to everything. (Photo: domesticate-me) HAMBURGER AND CHIPS No hamburger would be complete without c

SCOTT PICKETT: 'THE KITCHEN IS MY HOME' The S.Pellegrino Young Chef 2018 mentor for Pacific region talks about how he will approach his role for the upcoming competition and his plans for the future. Scott Pickett’s rise to chef stardom has been stratospheric. At 18 he won gold in Australia ’s prestigious Salon Culinaire competition. He cut his teeth under Phillippe Mouchel at Paul Bocuse,and then had trials with Gordon Ramsay and Marco Pierre White in London, before settling at The Square under Phillip Howard. It was there he earned the nickname ‘The Digger’. After representing Australia at the Bocuse d’Or , and working on a luxury yacht, he branched out on his own in Melbourne. At his Estelle Bistro , ESP and Saint Crispin restaurants, he has become renowned for his inventive use of native Australian ingredients. As he prepares to share his knowledge and experience as mentor for the Pacific region at S.Pellegrino Young Chef 2018 , he spoke to Fine Dining Lovers abou

HOW TO EAT PUNTARELLE: THE ROMAN DELICACY Anyone who has tasted curly tendrils of bitter, crunchy puntarelle coated in a rich anchovy olive oil and garlic dressing will probably have already fallen in love with this delicious appetizer. Come November, the hearts of enamoured fans beat a little faster as the seasonal delicacy swings back into season and lands back on the menu in many a restaurant in native Rome. But, they're also a welcome addition on many a menu further afield. If you've ever tried preparing them at home, you'll know the fiddly prep work is well worth the effort. Or, if you happen to be in Rome, you'll even find them ready prepped. Here's how to enjoy puntarelle at home, if you're lucky enough to get your hands on some this autumn. WHAT ARE PUNTARELLE? Puntarelle are the "fine tips" found hiding inside the spindly leaves of the Catalonian chicory. HOW TO PREPARE PUNTARELLE? Pull off all the outer leaves and detach each finger like

MICHELIN GUIDE TO NEW YORK 2018 The Michelin Guide for New York has been announced with little changing at the top of the city's restaurant chain. In the three star category the Jean Georges restaurant, which has held three Michelin stars since the New York Michelin guide was launched in 2006, dropped a star and now features in the guide's two star category. In positive news, Sushi Ginza Onodera, by chef Masaki Saito, jumped from one star to two and there were six new one-star entries in the 2018 guide, three of them offering Japanese cuisine. Below you can see the full list of restaurants in the Michelin Guide for New York 2018. You can also see all the other Michelin Guides for the States here. MICHELIN GUIDE NEW YORK 2018 Three Stars Chef’s Table at Brooklyn Fare  Eleven Madison Park  Le Bernardin Masa Per Se Two Stars Aquavit Aska Atera Blanca Daniel Jean-Georges Jungsik Ko The Modern Ginza Onodera  One Star Agern Ai Fiori Aldea Aureole Babbo Ba

15 STUNNING DISHES FROM PARIS'S NEW PLATING STAR Atsushi Tanaka is a Japanese-born chef who plies his trade in Paris. He’s worked all over the world, including Pierre Gagnaire in Tokyo, Quique Dacosta in Spain and Geranium in Copenhagen, and though his cuisine may be hard to define, neither Japanese, Spanish nor French, and he is yet to win a Michelin star, his presentation style, minimalist and idiosyncratic, has led to the likes of Gagnaire describing him as the ‘Picasso of the Kitchen.’ Signature dishes at his Restaurant A.T in Paris's Latin Quarter include ‘Camouflage,’ which buries a fillet of arctic char under shards of solid parsley and juniper, and an all grey dessert of blueberry, hinoki, and coal. This month Tanaka was awarded the ‘Best Food Art’ prize at the Best Chef Awards 2017 in Warsaw, an event that also ranked 300 of the world’s best chefs. Here are 15 of his dishes for you to enjoy. Check out loads more over on the restaurant's Instagram page .

RESTAURANT PERFECTLY SHUTS DOWN REVIEWER PHOTO SUGO PASTA KITCHEN We love it when a restaurant bites back at a negative online review, especially when said review appears to be inaccurate, misleading, or just plain spiteful. But of course, you’ve got be clever about it, stay calm and measured, and just dismantle the reviewer’s arguments one by one. So we really enjoyed this response to a negative review on TripAdvisor from the team at Manchester’s Sugo Pasta Kitchen , which is rated ‘excellent’ by 399 out of 500 reviews. Just to give you a bit of background, the reviewer in question claims to be a founder of a high street Italian restaurant chain in the UK that doesn’t exactly have a reputation for the finest Italian cuisine. The reviewer, James, seems to like the Southern Italian food at Sugo, but complains about pretty much everything else: how he’s seated, how the staff are dressed, and the prices. The staff are “scruffy” and “arrogant” according to James, the restaurant a con an

ARE ESSENTIAL OILS EDIBLE? Olive, coconut, peanut, avocado, canola...your kitchen is mostly stocked with one or two of these oils. But what about cooking with essential oils? Because yes, these small bottles do not only purify your home or solve your skin or hair problems but can work wonders in the kitchen, provided they are edible and used sparingly. EDIBLE ESSENTIAL OILS Many essential oils are edible provided they meet a few criteria. To be sure choose organic brands, pure and natural essentials oils with very clear indications on the label. If the word "edible" is not indicated on the bottle, avoid using it in the kitchen or contact the brand directly to ask the question. HOW TO USE EDIBLE ESSENTIAL OILS You've probably noticed essential oils have a very powerful perfume. It is therefore important to use them sparingly at the risk of ruining a dish completely. A tip: start by adding a single drop to your dish - add others only if necessary. Also, think of adding

AFFORDABLE LUXURY: WHERE TO EAT IN MARRAKESH Up to 25, 50 or 100 euros: in Marrakesh there are gourmet experiences to be enjoyed by all. Find out how to make the most of a limited budget. Night falls over Marrakech , Morocco , heightening the city's allure as the landscape lights up. Known as the 'Pink City' because of the colour of the desert earth that the houses are made from, Marrakech has two souls; the old town, called Medina, and the new, modern town. Here are some recommendations for places to ensure you experience the more luxurious side of Marrakech, with some ideas for experiences you can enjoy while spending up to 25, 50 or 100 euros. WHERE TO EAT IN MARRAKESH FROM 0 TO 25 EUROS Opened in 1999, Comptoir Darna is one of the city's oldest restaurants and is set in the Hivernage, a renowned quarter in Marrakech which, although a little touristy, is definitely a must-see. To the backdrop of oriental chic décor, dancers and musicians, enjoy a drink and sample

LATIN AMERICA'S 50 BEST RESTAURANTS 2017 TOP 10 IN 10 DISHES Enjoy a dish from every restaurant in the top 10 of Latin America's 50 Best Restaurants 2017, with Mitsuharu Tsumura's Maido restaurant in Lima #1. A few days ago the Latin America's 50 Best Restaurants ceremony, an event sponsored by S.Pellegrino and Acqua Panna , crowned Maido restaurant in Lima as the best restaurant in Latin America for 2017. The 2017 edition was held in Bogotá , and we have decided to take a look at inspirational dishes made by the top 10 chefs, with a selection of wonderful food pictures. From Mitsuharu Tsumura 's Maido restaurant to Mishiguene in Argentina, enjoy this year's top 10 restaurants through the food lens of the chef's signature dishes. And if you're curious about the 2017 edition, have a look at the full list of Latin America's 50 Best Restaurants for this year . Below you can see the Latin America’s 50 Best Restaurants list in full: 1 - Maido

SALMON CUTLET WITH ORANGE VINAIGRETTE AND WATERCRESS If you're looking for new salmon recipes, don't miss this delicious Salmon cutlet with Orange vinaigrette and watercress. INGREDIENTS Salmon  - 4 steaks with skin (each weighing 250 g) Watercress  - 1/2 bunch Corn  - 200 g, salad For the vinaigrette Orange  - 2, plus 1 tsp orange rind, grated Lime  - 3 Dill  - 1 tsp, dried Ginger  - 1 tsp, grated Salt Pepper In addition -  Olive oil  - 4 tbsp INFO BOX Preparation time - 1 h 15 m Cooking time - 20 m Recipe category - Main course Recipe yield - 4 PREPARATION MAKE THE VINAIGRETTE Squeeze the oranges and one lime and mix the dill, ginger and grated orange rind with the juice. Season with salt and pepper. PREPARE THE SALMON Pour 2/3 of the vinaigrette over the salmon steaks and put into a roasting bag. Seal and marinate in the refrigerator for about 1 hour. Then put the roasting bag into a preheated oven (180°C) and cook the salmon steaks in their o

HALLOWEEN HOMEMADE TREATS THAT ARE HAUNTINGLY DELICIOUS From the classic red licorice and strawberry gummies to glow-in-the-dark jelly and lychee-infused green mousse - we've got the spooky treats you want to eat. Homemade Halloween treats aren't just for kids! Adults can enjoy the pleasure of biting into a sweet tempting dessert that is made with the finest ingredients. Here we gather some of our favorite homemade Halloween treats both kids and adults will love. From the classic red licorice and strawberry gummies infused with elderflower to glow-in-the-dark jelly and lychee-infused green mousse - learn how to create timeless desserts that will haunt you (in a good way) long after Halloween is over. Let's get cooking and if you are looking for more delightful Halloween ideas don't miss our complete guide to all things spooky . RED LICORICE CREEPY JELLY MARSHMALLOWS PUMPKIN TART PUMPKIN COOKIES GLOW IN THE DARK JELLY STRAWBERRY GUMMIES MOUSSE CAKE PUMPKI