Posts

Showing posts from March, 2018

Asia's 50 Best 2018 Top 10 Restaurants in 10 Dishes

Image
RESTAURANTS IN 10 DISHES Enjoy a dish from every restaurant in the top 10 of Asia's 50 Best Restaurants 2018, with Gaggan Anand's Gaggan restaurant at #1 for the fourth year in a row. A few days ago the Asia's 50 Best Restaurants 2018 ceremony, an event sponsored by S.Pellegrino and Acqua Panna , crowned Gaggan Anand's Gaggan the Best Restaurant in Asia for the fourth year in a row . For the first time, the 2018 edition was held on 27 March in Macao and where will remain here for the next two editions. The event was originally staged in Singapore before moving to Thailand. We've decided to take a look at inspirational dishes made by the top 10 chefs, with a selection of amazing food pictures: From Gaggan Anand 's Gaggan restaurant to f David Thompson 's Nahm restaurant , enjoy this year's top 10 Asia's Restaurants through their chef's signature dishes. And if you're still curious about the list of 5

Delicious Michelin-Starred Food Porn from Austria and Hungary

Image
FROM AUSTRIA AND HUNGARY The Michelin Main Cities of Europe Guide is a way for the famous French dining Bible to cover important gastronomical cities in countries that don't yet have a dedicated Guide. This year's Guide, which covers Austria, the Czech Republic, Hungary, Poland and Greece, revealed 58 new one star restaurants and two that have been awarded second stars. The first is Onyx in Budapest, Hungary, which has been open since 2007 and as you can see from the pictures below offers a very classic style of cuisine, while the other is Konstantin Filippou 's eponymous restaurant in Vienna, Austria, where the former Gault Millau Chef of the Year fuses the Austrian and Mediterranean influences of his upbringing. Take a look at some delcious food porn from both restaurants below. SEE THE LATEST MICHELIN GUIDE NEWS ONYX Water buffalo tartar, onion, mushroom Saddle of lamb, fondant potato, truffle Trout, 'fish soup', shellfish KONSTANTIN FILIPPOU Left t

How To Cook Scallops in a Pan: 3 Chef-Approved Recipes and Tips

Image
HOW TO COOK SCALLOPS IN A PAN: 3 CHEF-APPROVED RECIPES AND TIPS The secret to cooking scallops in a pan is to give them a nice sear. That beautiful golden crust with a slight crunch that takes scallops to a whole new level of deliciousness. So what's the best way to obtain great results? We share our tips and tricks as well as recipes from chefs around the world so you can cook scallops like a pro. HOW TO COOK SCALLOPS IN A PAN This method works for any quantity of scallops cooked in a pan: 1. Pat the scallops dry with a towel. Season on both sides with salt and pepper. 2. Warm a pan on medium-high. Add oil and let it heat up. 3. Place the scallops in the pan and, most importantly, do not move them! You'll be tempted to move them but, trust us, you'll only interfere with that great sear. 4. The scallops will be ready to flip over when they loosen up (about 2-3 minutes). Once you turn them you'll see that beautiful golden color and you'll know you did your job righ

A Special Easter Celebration: The Best Tips and Recipes

Image
A SPECIAL EASTER CELEBRATION: THE BEST TIPS AND RECIPES Here is our guide to some Easter favourites: roast lamb, creative deviled eggs, traditional breads, and other celebratory dishes around the world. Easter is upon us and with this special holiday comes a time to gather with our loved ones and enjoy the bounty of the season. We put together the ultimate Easter guide so you can prepare a feast to be remembered. We cover all bases: from appetizers and salads to succulent main courses and desserts. Learn how to make delicious Easter favourites like roast leg of lamb, creative deviled eggs, ornate Easter breads full of color and flavor, and other celebratory dishes from Italy, Russia, Latin America and beyond. Perhaps you are cooking for a few people or maybe you have been tasked with preparing a feast for a large crowd, regardless, you'll find all the recipes and inspiration you need to make sure you and your guests enjoy a wonderful holiday meal. If you need ideas for wine and

3 Paris Restaurants with a View of the Eiffel Tower

Image
3 PARIS RESTAURANTS WITH A VIEW OF THE EIFFEL TOWER A romantic dinner with a view? Impress your other half by booking a table in a restaurant in Paris overlooking the Eiffel Tower. Here are our three favourite restaurants with views of the Eiffel tower where you will be just as enchanted by the food as the view. TERASS HOTEL If you like bistronomy and breathtaking views, then head to the Terrass Hotel in the 18th arrondissement of Paris. On the 7th floor, you'll discover a restaurant with generous windows offering an impressive view of the capital while sampling chef Eric Lurthy's food, (formerly ofTour d'Argent). Where? Terrass Hotel, 12-14 rue Joseph de Maistre, 75018 Paris. LE CAFÉ DE L'HOMME Photo Credit : Pierre Monetta Another Paris restaurant with breathtaking views of the Eiffel Tower: The Café de l'Homme, in the Musée de l'Homme. In this chic bistro, you can discover the cuisine of Michelin-starred chef Frédéric Vardon while admiring the

This Tuna Cuts Like Iberico!

Image
THIS TUNA CUTS LIKE IBERICO! Work your way through the snacks – an alli pebre of Valencian mussels, cream of sea urchin, little dippable fried rock crabs – at chef Quique Dacosta ’s epnoymous three-Michelin-star restaurant in Dénia, Spain and you come to perhaps the most exciting Act of his latest Evolution and Origin menu – 'Cooking with salt, air, humidity and time.' The Valencia region (Dénia can be found almost exactly halfway along the coast between Valencia and Alicante ) has a history of salted dishes, but typically, as Docosta puts it, products such as “fish, seafood, cephalopods, roe and vegetables, such as tomatoes” are “mummified” to preserve them, involving long curing processes that remove all traces of moisture. For the past five years or so, Dacosta and his team have been experimenting with short and medium-term curing and also with air curing – that is in a saline atmosphere where the product never actually touches any salt. And the results are astounding. Th

Angry Chef Butchers Deer in Front of Vegan Protesters

Image
ANGRY CHEF BUTCHERS DEER IN FRONT OF VEGAN PROTESTERS Hounded by vegan protesters outside his Toronto nose-to-tail restaurant for months, a chef finally snapped and began breaking down a deer’s leg in the window of the restaurant right in front of them. As the Globe and Mail reports , Antler restaurant had been the subject of protests from a growing group of vegans led by local woman Marni Ugar since December, after an employee jokingly wrote ‘Venison is the new kale’ on a restaurant chalkboard to taunt another local restaurant. It’s worth noting that Antler has vegan options on its menu. With the vegans having recently resorted to shouting ‘murderer’ every time the door to the restaurant was opened and with foot fall down, chef-owner Michael Hunter, who is, aptly a hunter, forager and ethical farming advocate, decided he would stage his own protest “I figured, I’ll show them. I’m going to have my own protest,” he said. Setting the deer leg down on a sanitised counter in the window,

A Must-Try Parmesan Crusted Chicken Recipe Everyone Will Love

Image
A MUST-TRY PARMESAN CRUSTED CHICKEN RECIPE EVERYONE WILL LOVE Are you looking for the best parmesan crusted chicken recipe? Keep reading because here at Fine Dining Lovers we've zoomed in on the tastiest parmesan crusted chicken recipe that yields tender chicken with an irresistible savory crust full of Parmesan flavor. How can you make great Parmesan crusted chicken? Start with high-quality ingredients (the best you can afford) and allow the meat to come to room temperature before cooking. Doing these two things assures you are off to a great start. Take a look at our recipe below! PARMESAN CRUSTED CHICKEN RECIPE Ingredients for 4 servings 4 thin chicken breasts  1/2 cup flour (may use gluten-free flour) 2/3 cups Panko breadcrumbs 1/3 cup grated Parmigiano-Reggiano cheese 2 eggs 1 tbsp water 1tsp dried oregano salt to taste pepper to taste 4 lemon wedges for serving, optional a bit of oil for pan frying Instructions 1. Pour the flour onto a plate. Season with salt

5 Rosé Wines to Step into Spring

Image
5 ROSÉ WINES TO STEP INTO SPRING Although we normally think of rosé as a summer wine, it can actually be enjoyed all year round. Find out why with this selection of amazing wines. Rosé wines are often associated with summer and for a good reason. The delicate pink hue of a glass of rosé on a warm summer day is hard to beat. But what if I told you that rosé wine is the perfect drink whatever the season? Sometimes wine suffers from outdated views that just merely stands in the way of enjoying some of these great beverages whenever you feel like it. I’m not saying you shouldn’t drink rosé during summer, you definitely should, but you should also enjoy it during spring, fall or winter. If you can drink white wine or sparkling wine when it’s -10°C outside, you could just as easily drink rosé. Rain, sleet or snow, just grab one of these bottles and let the wine do the talking: here is a list of good rosé wines to try. DOMAINES OTT CLOS MIREILLE COEUR DE GRAIN ROSÉ This wine is basicall

How to Open a Bottle of Wine: 5 Tips from a Sommelier

Image
HOW TO OPEN A BOTTLE OF WINE: 5 TIPS FROM A SOMMELIER During an elegant dinner or important occasion, opening a bottle of wine goes far beyond the practical dimension and into something of a ritual. While it may seem like a trivial job, extracting a cork from a wine bottle, unless you are expert sommelier, can be an insidious operation. A real expert is attentive to several aspects: how to remove the foil, how to clean the bottle, how to hold the bottle ... Sauvignon Pairings: Dos and Don'ts If you want to avoid spoiling the magic of the occasion, follow the advice of Alessandro Scorsone, sommelier and master of ceremonies of Palazzo Chigi, who drafted the five rules of how to expertly uncork a bottle for APCOR (the Portuguese Association of Producers of Cork). According to Scorsone, a bottle of wine that's about to be opened contains the history of the vine, the cellar and of the geographical area. And, it's for those reasons, the moment that these stories are "

How To Cook Corned Beef in a Crock Pot

Image
HOW TO COOK CORNED BEEF IN A CROCK POT P Cooking corned beef in a crock pot is a great way to get dinner on the table effortlessly. It's basically a hands-free process once you prep the ingredients and you'll love the flavor of meat that has slowly cooked for hours. The result? Tender, melt-in-your-mouth meat you just can't get enough of. So how to cook corned beef in a crock pot? The most important thing to keep in mind is your choice of meat. Look for a corned beef brisket that comes with a packet of pickling spice. This will give you that nice pink meat and the traditional tangy flavor. Also keep in mind you'll need a crock pot with 6-qt capacity. HOW TO COOK CORNED BEEF IN A CROCK POT: RECIPE Ingredients 1 3-4 lbs corned beef brisket (with pickling spice mix included) 1 large quarted onion 5 whole garlic cloves, peeled 1 lb of carrots, sliced at an angle 1 lb of potatoes, chopped into chunks 1 small head of cabbage, quartered (optional) 1 bay leaf 1 sprig

What Would Happen if Americans Stopped Eating Meat?

Image
WHAT WOULD HAPPEN IF AMERICANS STOPPED EATING MEAT? If all the farmers in the U.S stopped raising cattle and devoted their land to growing plant based foods, the country could feed 350 million more people, according to a new study published in the Proceedings of the National Academy of Sciences. Using complex computer modeling, researchers at the Weizmann Institute of Science in Israel were able to analysis the American diet between 2000 to 2010. Working on a population size of 300 million, they looked at what would happen if all animal based foods, including dairy and eggs, were replaced with plants. Food waste is a big topic at the moment and the researchers behind the study argued that one of the biggest and easily rectified issues in the food chain is the over production of "resource-intensive food items instead of more efficient, equally nutritious alternatives." The study showed that just replacing egg protein with plant protein would feed one million more people for