TastesSightsSounds

WHAT IS BLACK CABBAGE? PHOTO ALPHA/FLICKR If you are a fan of leafy greens here is another vegetable you can add to your list: black cabbage. Have you heard of it? Most importantly, do you know how to cook it? Let Fine Dining Lovers give you the lowdown on this healthy vegetable. WHAT IS BLACK CABBAGE? Black cabbage is a type of Italian cabbage most commonly known as Tuscan cabbage, cavolo nero or lacinato kale. It is also known by the fun names of dinosaur kale and palm tree cabbage. Unlike traditional rounded cabbage, this variety has long stems and curly leaves that are dark green, almost black in color (hence its name). WHEN IS BLACK CABBAGE IN SEASON? Black cabbage is highly popular during the winter months but available year round. NUTRITION OF BLACK CABBAGE Black cabbage is one of the healthiest vegetables you can consume. It is low in calories and loaded with immune-boosting vitamin C, potassium and calcium. It is a wonderful vegetable for expecting mothers as it is rich

ROMANTIC RESTAURANTS IN NYC We take a look at some of the top romantic restaurants in NYC, perfect places to for Valentine's and Date Night. There are hundreds of romantic restaurants in NYC but choosing the right one to celebrate Valentine's is a difficult decision. The date is quickly approaching, that one time of the year when it's time to pull out all the stops for your partner, romantic restaurant, tasting menu, perfect bottle, delicious food: the works! And what better city to celebrate in than New York. With this in mind, we decided to offer up some top dining suggestions with some of the most romantic restaurants in NYC, a list of deliciously sexy spots to celebrate with your loved one on Valentine's or Date Night. We've gone for intimate restaurants, big and bold romantic restaurants, formal and informal romance, romantic resaurants with a view – we got you covered for all angles. It's a tasty list that will allow you to choose the perfect romantic res

{RE} FOOD FORUM: 6 EXCLUSIVE DINNERS {Re} Food Forum , in partnership with Fine Dining Lovers, comes to Bangkok on 19 and 20 March with an impressive line up of talks, intimate chef masterclasses and of course, a selection of one off exclusive dinners, all on the theme of sustainability. From 16 to 21 March a host of well known chefs from some of the best restaurants in Asia, including Thailand's Bo.lan, Bali's Locavore and Vask Gallery in Manila, will be in town to host 6 dinners. All dinners will be operated on the principals of {Re}, with minimal waste, using only ingredients from ethical sources and a big emphasis on endemic ingredients. See the details and how to book below. What's more - the money raised from the dinner tickets will be used to fund the forum, with profits donated to charity. {RE} FOOD FORUM - THE DINNERS Friday March 16, Anantara Riverside Nahm, Bo.lan and the Fcuking Chefs - Thai Barbecue Some of Thailand's best chefs will join forces at the

MICHELIN GUIDE RESPECTS SÉBASTIEN BRAS' DESIRE TO BE DROPPED PHOTO JL BELLURGET As the world of gastronomy looks forward to the unveiling of the Michelin Guide France 2018 on 5 February the little red book has given a preliminary scoop to Agence France-Presse (AFP). Following lengthy discussions, inspectors have chosen to respect the wishes of French chef Sébastien Bras, and take back his three stars at Suquet, in Laguiole, as he first requested back in September 2017. (Read more here.) Even if the announcement doesn't come as a huge surprise, the outcome wasn't always a foregone conclusion. Following the original request from the chef, the Michelin Guide replied that such a withdrawal was not "automatic", with the red book wishing to affirm its "independence" as to the attribution of the stars. The suspense ended on Wednesday 30 January with an announcement from the Michelin Guide to AFP: "It seemed difficult to include a restaurant in the guid

HOW TO GRILL HALLOUMI CHEESE If you are looking for a great grilling cheese give halloumi a try. This firm cheese is perfect for grilling because it won't melt, instead its flavor transforms into savory goodness ideal for kebabs, salads, sandwiches and more. WHAT IS HALLOUMI CHEESE? Halloumi is a cheese from the Mediterranean island of Cyprus. It is traditionally made from a blend of sheep and goat's milk. It is firm in texture (very similar to paneer ), white in color and possesses a pleasantly salty flavor reminiscent of feta. GRILLED HALLOUMI CHEESE CALORIES A 1 oz (28g) serving of Halloumi cheese contains 85 calories and 6.3g of protein and 6.3g of fat. HOW TO GRILL HALLOUMI CHEESE ON THE BARBECUE Its firm texture makes halloumi an excellent cheese for grilling, as it won't melt through the grates and cause a big mess. Here's how to grill halloumi cheese on the barbecue successfully: 1. Cut the cheese into thick slices. 2. Place the cheese on a grill pan or

DYLAN JONES: 'LET’S STOP CALLING IT WASTE' Dylan Jones, the co-founder of Re-Food Forum in Bangkok (19-20 March 2018), explains how waste is an opportunity to get creative in the kitchen. Dylan Jones, who signed this article, is the owner and chef of Bo.lan in Bangkok, a Thai cuisine restaurant he runs with his wife Duangporn Songvisava. Bo.lan was listed 19 in Asia’s 50 Best Restaurants 2017 . Dylan is also the co-founder and co-director of the Re Food Forum which will be held in Bangkok on March 19 and 20, 2018, of which FineDiningLovers will be media-partner. Reports state that a third of food grown or produced for human consumption is wasted, that 45% of all fruits and vegetables produced are thrown away. Hotels and large food service operations have such strict food and safety SOP’s that on average, they throw away 1kg per guest per night due to the legal implications of somebody getting sick. As an Australian living in Asia and cooking Thai cuisine I have been forced

200+ RESTAURANTS ACROSS DENMARK TAKE PART IN DINING WEEK There's even more reason than usual to visit the small country with big culinary appeal during Denmark's Dining Week, in collaboration with S.Pellegrino, from 11 to 18 February 2018. The biggest restaurant festival of its kind in Europe has over 200 restaurants across the country joining this annual celebration, including the best and most interesting restaurants in the country. Whether you're seated in the capital of cool or the northerly town of Aaalborg each participating restaurant will serve a three-course menu for the exactly same price, including a bottle of S.Pellegrino mineral water. Check the map for participating restaurants . It's a great chance to sample a wide choice spread of cuisine in a country's at the forefront of Nordic cuisine. Unfortuately Redzepi's new Noma 2.0 restaurant didn't make the list this year with its opening slated for 15 February. Find out more here. How to Book a

COOKING WITH HONEY: 10 WAYS TO GIVE YOUR FOOD A BUZZ Whether giving a delicious glaze to meat, drizzled onto yoghurt or dipped in cheese. Honey as the natural way to give your food a buzz. Here are ten ways to benefit fom that natural nectar in the kitchen, from wonderful dressings to sweetening cocktails and jams. FIND OUT ESSENTIAL HONEY FACTS Cooking with Honey 1. Honey Glaze Whether you want to make a succulent honey glazed ham or give a polished glaze to grilled pineapple skewers , honey is a natural when it comes to creating an irrresistable sweet sheen. Try this recipe for honey glazed soy. 2. Honey Marinade Want to really let a piece of meat absorb all those wonderful sticky, sweet flavours. Try whisking up a honey marinade to make your meat extra tender. Here are some more marinade ideas. Try this recipe for Japanese chicken wings 3. Honey Dressing Honey is just at home in a salad dressing balancing the acidity of mustard or vinegar and generously doused over salad leav

HOW TO MAKE SOUFFLÉ: 5 GREAT VIDEO RECIPES The soufflé, the classic French dish of whipped and baked eggs that can harness any number of sweet or savoury flavours, has a reputation as one of the more volatile in the cook’s arsenal, such are the opportunities to mess it up. Under whip or contaminate your whites with even the faintest speck of yolk, or confuse your timings, and you’ve got a sad, deflated mess hanging limply out of its mould – the culinary equivalent of a sad face emoji. But, don’t be scared, it’s actually a very simple dish once you know what you’re doing. Here are five great video recipes showing you how to make the perfect soufflé every time, including tips from some of the worlds best chefs. Happy baking! http://bit.ly/2GrI8bP

GOI CUON RECIPE: LEARN HOW TO MAKE VIETNAMESE SPRING ROLLS PHOTO SHAMBALA MILANO Their name is goi cuon but surely you know them as Vietnamese rolls, summer rolls or Vietnam spring rolls. These rolls are tasty and light, as they are made of rice paper filled with crispy prawns, rice vermicelli, herbs and mixed vegetables. This style of spring roll is typical of Vietnam but also common in Cambodia. Many versions exist, including vegetarian spring rolls made without prawns or meat. They are usually served with a dipping sauce. Curious about how to make them? Let's take a look at this goi cuon recipe. GOI CUON: VIETNAMESE SPRING ROLL RECIPE Ingredients (for 3 people): Rice paper (12 sheets)  Rice noodles (100 g) Big shrimps (12) Carrots (2) Savoy cabbage or salad (10 leaves) Soy sprouts (120 g) Green tea (1 sachet) Preparation 1. Fill a pot with water and, when it boils, steep the tea, then add salt. Throw in the noodles and cook for about 5 minutes, drain and leave them t

ITALIAN DELICACIES: CANTUCCIO TOSCANO Find out more about the tradition and the history of Cantuccio Toscano, the biscuit made in Tuscany and exported all over the world. Crunchy and granular at the first bite, only to become soft in the mouth, with a pleasant lingering aroma of almond : the biscuit we have just described is the Cantuccio Toscano. A great part of the Tuscan economy depends on this sweet product whose sales turnover exceeds 30 million Euros. 37% of its consumption takes place outside of Italy, in countries of the European Union, the United States, Japan and Russia. In fact, Tuscan Cantucci biscuits are considered to be the third most popular biscuits in the world. HISTORY OF CANTUCCIO TOSCANO The origin of Cantucci biscuits can be traced back at least as far as the XVI century. Their name would appear to derive from “cantellus”, meaning “piece or slice of bread” in Latin, a sort of savoury galette Roman soldiers used to eat during their military campaigns. Others cl

SLOW COOKED BEEF TENDERLOIN: HOW TO GET IT RIGHT EACH TIME Slow cooked beef tenderloin is an exquisite dish fit for entertaining the finest of guests. It is succulent, decadent and something your guests will marvel at once it is brought to the table. But do you know how to make the ultimate slow cooked beef tenderloin? If you've never prepared slow cooked beef tenderloin you'll be surprised at the ease of preparation. To be honest, the cooking technique is very simple but the results are amazing. All it takes is a little patience and the best quality meat you can afford.  SLOW COOKED BEEF TENDERLOIN: GETTING STARTED Before getting started make sure your chosen beef tenderloin has been trimmed of the excess fat and has been tied with twine (this will help it keep its shape and should be cut off before serving). Below you will find a basic recipe for slow cooked beef tenderloin that stays medium rare throughout. It is prepared with just four ingredients: beef, salt, pepper and

EAT ME. AN ART AND DESIGN INSTALLATION CENTERED AROUND FOOD A selection of pictures from 'Eat Me,' an exhibition of contemporary artists and designers exploring our complex relationship with food. Food is never just food. This is particularly true at Trapholt, Museum of Modern Art and Design in Kolding, Denmark at the moment. On now, until May 2018, the museum is hosting an exhibition on how food and the act of eating is central to contemporary life. EAT ME showcases the work of more than 60 artists and designers who work with food, illustrating how it has become the “supreme metaphor of our time”. Both artists and designers explore the full spectrum of the diverse perspectives we can have of food. FOOD IS EVERYWHERE EAT ME's installations and artistic works look closely at the basic elements of food and eating habits, in order to challenge our fixed ideas about eating and food as well as creating the food of the future. Society, culture, identity, nature, boundaries, se

JAPANESE ARTIST EXHIBITS CUSTOMER'S TIPS In Japan it's customary not to leave serving staff a tip. However, customers do like to show their appreciation in an altogether more creative way, by leaving paper chopstick sleeves folded into into origami like sculptures. It's with this in mind that waiter turned artist Yuki Tatsumi embarked on a recent art project. Collecting thousands of chopstick sleeves folded into unusual shapes from serving staff throughout Japan, he turned them into an art exhibition called Japanese Tip. What began as a hobby back in 2013 soon turned into something much bigger. When the waiter-turned-artist was inspired to collect more than 13,000 of these ‘tips’ putting a massive 8,000 individual paper sculptures on display in his recent Tokyo art installation. The origami shapes range from stars and hearts, to animal silhouettes, but his favourite is the shrimp he told Lost At E Minor , "it’s familiar in shape because it’s what we Japanese eat wel

MEET MONGEE, THE BANANA WITH EDIBLE SKIN PHOTO D&T FARM We've seen a few interesting developments in fruit and vegetables recently, from non browning apples to non tearing onions , all developed to make our lives easier. Next up is Mongee, the banana with edible skin. Mongee Bananas are the new bananas developed and grown in Japan, that can be eaten whole, skin and all, eliminating those pesky comedy slip hazards. Grown by D&T Farm, an agricultural Research company in Japan's Okayama Prefecture the unusual bananas are grown in extreme conditions using a freeze thaw awakening method, mimicking conditions akin to the ice age. The magic is produced when the banana trees are planted and grown in an environment at a minus 76 degrees Fahrenheit, as opposed to 80 degrees Farenheit for normal bananas, which are then thawed and replanted. The change in temperature encourages the plants to grow rapidly - in as little as 4 months - leaving the fruit with a lettuce like peel. A