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Showing posts from July, 2018

Mauro Colagreco Captures Mirazur in New Cookbook

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MAURO COLAGRECO CAPTURES MIRAZUR IN NEW COOKBOOK PHOTO @MATTEO CARASSALE (LEFT) “A blank menu changes every day with the landscape. Sea, garden and mountain in 365 seasons” Mauro Colagreco Having racked up a decade with Mirazur , Mauro Colagreco , decided it was time to put pen to paper. The time had finally come to write his debut cookbook, in honour of achieving a full cycle with his award-winning French Riviera restaurant. The long-awaited read, published in June, takes the same name as the 2 Michelin starred restaurant, and invites readers into Argentine-Italian chef's magical culinary universe from the top down. Giving those that have been and those that haven't yet been, a moment to appreciate this unique culinary destination on the French-Italian border. Set in a picturesque location at the foot of the Alpes-Maritimes nestled amidst lush gardens with panoramic sea views, Mirazur's cuisine is defined by its landscape and the interaction between the sea, the mountain

World Gourmet Festival Brings the Stars to Bangkok

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WORLD GOURMET FESTIVAL BRINGS THE STARS TO BANGKOK This year's grandiose World Gourmet Festival , sponsored by S.Pellegrino returns once again with full vigour for the 19th edition organised by Anantara Siam Bangkok Hotel. A host of international chefs from Michelin-starred restaurants in the US, Europe and the Far East, as well as an award-winning chocolatier and some returning familiar faces, will all be in the Thai capital, from 3 to 9 September 2018. While lavish meals take over the hotel's four main dining venues - Madison, Spice Market, Shintaro and Biscotti, a number of master cooking classes will also encourage foodies and budding chefs to roll up their sleeves and have a go. Whether it be having a go at chocolate making with chocolatier Paul A Young or tasting Sake in one of the many classes on offer. To find what's on where and when check out the full events listing . Check out the 12 exclusive dinners below. THE DINNER LINE-UP MONDAY AND TUESDAY 3 & 4 SEP

How To Decorate a Cake with Edible Flowers: 5 Videos To Inspire Your Inner Chef

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HOW TO DECORATE A CAKE WITH EDIBLE FLOWERS: 5 VIDEOS TO INSPIRE YOUR INNER CHEF PHOTO BLOSSOMSEASON.CAKE/INSTAGRAM Decorating cakes with fresh flowers is a beautiful and luxurious touch. It almost makes the cake look too pretty to eat. Have you ever wondered how to decorate a cake with flowers so it turns out looking like a masterpiece instead of a disaster? The good news is you don't have to be a master baker. Below you'll find videos that will inspire you to create gorgeous cake decorations using edible flowers (although there are also tips for using regular flowers). They are many special designs you can create using these videos as a guide. With these tips you'll be able to create gorgeous cakes using edible flowers to celebrate birthdays, weddings, baby showers, graduations, and more. WHAT EDIBLE FLOWERS CAN I USE? Common edible flowers for cake decorating include roses, lavender, violets, chamomile, lilacs, and even marigolds. Discover five edible flowers and how

Mayo Ice Cream Splits the Internet

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MAYO ICE CREAM SPLITS THE INTERNET PHOTO ICE/FACEBOOK In a move no one really asked for, an ice cream shop in Scotland has created a mayo ice cream that has since gone viral, both disgusting and intriguing the internet. Kyle Gentlemen, who runs Ice Artisan Ice Cream in Falkirk, is known for flavouring his ice cream with out there flavours like Strongbow cider and even energy drinks, and being a big mayo fan decided to simply mix some mayo into a batch of vanilla ice cream. His creation has since gone viral, with the unusually flavoured ice cream, which he describes as “creamy and smooth,” reports The Independent , splitting (pun intended) the crowd on social media. @pepper_sierra on Twitter said she’d “rather die than try mayo ice cream,” while @Sketchy described it as a “logical progression” from dunking fries in ice cream as a kid. Sketchy @rob_sketchy Replying to @SamAntixMusiQ @danteruker What could possibly be wrong with mayo ice cream? I used to dunk my fr

PETA Says No to Vegan Burger That Bleeds

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PETA SAYS NO TO VEGAN BURGER THAT BLEEDS PHOTO IMPOSSIBLE FOODS/FACEBOOK Animal rights organisation PETA has decided not to back the famous Impossible Burger , the vegan burger that ‘bleeds,’ because one of its main ingredients is tested on animals. In a statement on its website titled, ‘Why It’s impossible for PETA to Get Behind the Impossible Burger,’ they say that San Francisco-based, Bill Gates-backed Impossible Foods, which makes the Impossible Burger, has “decided voluntarily to test one of its burger ingredients – soy leghemoglobin –by feeding it to a total of 188 rats in three separate tests, killing them, and cutting them up, none of which it has ever been required to do in order to market its products.” Leghemoglobin, taken from soy root, gives the burger its ‘meaty’ taste, but Impossible is not required by law to test it on animals and PETA say the company has refused to rule out testing products on animals again. The tests involved feeding the rats 200 times the amount

Make an Acai Bowl With Just 3 Ingredients

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MAKE AN ACAI BOWL WITH JUST 3 INGREDIENTS Acai bowls have become an Instagram staple. Those pretty bowls loaded with fruit and bursting with color are mighty tempting. Who wouldn't love to indulge in this tropical treat? Purchasing them at smoothie shops gets expensive fast, so why not make your own acai bowls? Below we share an exciting recipe for a gorgeous and delicious acai bowl prepared with just three ingredients. Interested? Keep reading! WHAT IS AN ACAI BOWL? An acai bowl features a frozen fruit puree topped with sliced bananas, granola, and seasonal fruits like berries, mango or coconut. The base of it all is the acai berry , which is native to Brazil. WHAT IS ACAI? Acai berries come from a South American palm tree. They grow in bunches like grapes but are similar to blueberries in color and size. Acai is most commonly sold frozen or in powder form. Look for frozen acai pulp in the freezer section of your local health foods store. Learn more about acai berries by cl

The Roca Brothers: Inspirational Dishes

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THE ROCA BROTHERS: 7 INSPIRATIONAL DISHES Feast your eyes on seven inspirational dishes from the Roca brothers, as they look back on some of their most important gastronomical developments. The Roca brothers have been at the forefront of high gastronomy for over three decades, ever since chef Joan and sommelier Josep opened their restaurant El Celler De Can Roca , next to their parents bar in Girona. Their younger brother, Jordi, would join them on pastry later and together the three brothers have crafted one of the most exquisite and sought after dining experiences (the waiting list often stretches to a year) on the planet. Twice named World’s Best Restaurant at The World’s 50 Best Restaurants , El Celler de Can Roca has held three Michelin stars since 2009. It’s a restaurant that’s constantly evolving. Right now, Joan tells us, he and his kitchen team are studying sous vide broths, playing with fermentation, exploring ancestral cooking techniques and working on brewed drinks and li

5 Tools No Kitchen Should Be Without

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5 TOOLS NO KITCHEN SHOULD BE WITHOUT Find out which tools every 'home chef' should have, in order to make good quality food and make the difference between a gastronomic success and failure. Food just tastes better at restaurants than when we make it at home. Not always, of course. Restaurants can’t offer the multisensory, Proustian vibes of associating a particular dish with a warm and fuzzy memory that can make an otherwise undistinguished, homey dish feel like the best thing on earth. No, I’m talking about the high-end restaurants, the sort the cookbook of which you’ll buy because it’s fun to browse through, but you’re unlikely to actually try to make a dish. And if you do, despite diligent efforts and a reasonably-intelligible recipe, it just doesn’t taste the same. Ever wondered why? I had the good fortune to spend some time with Janez Bratovž , chef of the JB restaurant in Ljubljana , to help him with his next cookbook, and so the question of how to “translate” his mast

HOW TO COOK BOK CHOY: 7 VIDEO RECIPES TO INSPIRE YOU

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HOW TO COOK BOK CHOY: 7 VIDEO RECIPES TO INSPIRE YOU If you are a vegetable lover you probably have kale and Swiss chard on a regular rotation. How about adding another leafy green to your repertoire? We suggest bok choy. This beloved Asian vegetable is versatile and will add nice texture and flavor to countless dishes. Not to mention, it is a nutritional powerhouse. Interested in learning more about bok choy? Join Fine Dining Lovers as we discover some fun facts and different ways to prepare this green superfood. WHAT IS BOK CHOY? Bok choy, also called pak choy or pak choi is a variety of Chinese cabbage. It has white stems and large dark green leaves. Bok choy possesses a mild flavor and is available year round. BOK CHOY NUTRITION Bok choy is loaded with vitamin C and vitamin A. It is rich in potassium, magnesium, and iron, making this Asian vegetable a wonderful way to boost your immunity. One cup of bok choy contains virtually no fat and just 9 calories. HOW TO CUT BOK C

The Social Power of Gastronomy

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THE SOCIAL POWER OF GASTRONOMY Some of the biggest names in food, journalism, design and more took to the stage at the Transforming Society Through Gastronomy symposium in Modena on 24 July. Chefs, journalists, media, foodies and fans from around the world flocked to Coleggio San Carlo in Modena this week for a day dedicated to Social Gastronomy , the first such symposium hosted by the Basque Culinary Centre and chef Massimo Bottura and in partnership with Acqua Panna and S.Pellegrino. Sat beneath the ornate ceiling of the 18th century theatre, ideas on the strength of culture, the influence of art and ways of creating connections between people through gastronomy were shared, as an international panel of experts took to the stage to give their take on the power of gastronomy ahead of the Basque Culinary World Prize Winner announcement. The eclectic selection of speakers explored the impact of food through the lens of their speciality, whether cooking it, writing about it, filming