The past week saw the launch of Milan Expo. The theme is Feeding the Planet Energy for Life. Much has been written about the event, including the incidents that took place in Milan, so we are not focusing on this event in our round-up.
So we start this week’s roundup with a restaurant review with a difference. As we’ve said on Twitter, we do not always agree with Jay Rayner but in this case, we really shared his pain. See what happens when he asks some innocent questions after eating out at Jinjuu
Chris Dwyer has a report on the Madrid Fusion Manila in which he reports on the biggest food event that ever took place in the Philippines. Spanish chefs like Elena Arzak, Luis Aduriz and Quique Dacosta were there. Dwyer reports that the Philippines are known for using all parts of the animal in its cuisine. This was taken to the extreme by chef Margarita Fores who presented tuna sperm as the highlight of one of the dishes; which was followed by a demonstration of the versatility of cooking cow and pig udders.
Lucky Peach has an interesting report about Tao, a restaurant group which has revenue north of $50 million per year. Read about the new ‘vibe dining’.
You know we love chef interviews. Here, Foodiva has an interview with Catalan chef Sergi Arola. He has opened his first restaurant in the United Arab Emirates. “Recipes are nothing; it’s all about the attitude, the cooking style and the working method”, he says about working with Ferran Adria and Pierre Gagnaiare.
We all know that perception can be misleading. Science confirms that our brains respond differently to wine that we think is expensive. Researchers found out that subjects that took part in the test not only reported that the supposedly expensive wine tasted better, but their brains also responded differently to the ‘expensive wines’.
Many love Champagne. It is clearly one of the world’s most famous wine regions. Here, Alder Yallow reports on the shock he got when he walked through the grand cru vineyards in the famed Cote des Blancs region. He says he experienced an emotion he never expected to feel in some of the world’s greatest and most expensive vineyards: disgust. Read on to see why.
Here is a review of a film on natural wine called “Natural Resistance” by director Jonathan Nissiter who directed Mondovino.
In his series called Wine School, Eric Asimov takes a closer look at Muscadet, often considered a cheap wine which goes well with oysters. In recent years, it has gone through an evolution thanks to a handful of dedicated producers who are focused on producing quality wines.
The Mad Feed returns with a dispatch from Sustainable Food Trust about how restaurant waste could transform our food systems. It speaks about the latest food waste campaign in London called the Pig Idea which calls for the lifting of a ban on feeding catering waste to pigs.
You may want to take note of the following address for the next time you travel to Copenhagen. It is not one of the many restaurants that have become famous among foodies but it is considered to be a great place where to get an exceptional pork sandwich.
Marina O’loughlin has a best food and drink guide to Salzburg, Austria so you might want to take notes or save the link if you intend to go to this Austrian city any time soon.
And to conclude, we leave you with a guide to the Faroe Islands, one of the places we would really like to visit.
Have a great week.