The Eater guide to the whole entire world: Tapas at the bar in Barcelona, perfect roast goose in Hong Kong, dinner in a vineyard outside Melbourne, and brunch on a terrace in São Paulo — when we travel now, we travel to eat. But global restaurant-hopping goes beyond that perfect iconic essential dish: Restaurants and bars are an opportunity to slip into daily life and experience a city’s unique rhythm. We tapped dozens of local experts to open the doors to the best, the coolest, the weirdest, the most inspiring culinary experiences a traveler can have — in short, these maps are exactly what we want to have at our fingertips when we step off a plane. Don’t see your next destination on this list? Sit tight. We’ll be adding many, many more.
Cheesed-off Italy wants pay-out over US soap opera gag: Producers of Italian hard cheese Grana Padano have told those behind the long-running US soap-opera, The Bold and the Beautiful, to pay damages after their product was the butt of a cheesy joke in a scene broadcast last year. In the scene, the show’s protagonist, Charlie Webber, cooks a meal at home but halfway through whipping up his dish, Webber realizes he has bought Grana Padano cheese instead of its more famous cousin, Parmigiano Reggiano.
Inside the Pressure Cooker with Australia’s top chefs: In the kitchen of Sepia, one of Sydney’s fanciest restaurants, a tall man with dark hair and thick glasses leans over a plate. He is Martin Benn, 42, the head chef and co-owner of the establishment. Around him, people in striped aprons are chopping, crisping, whipping, pulverising. Oil is boiling in a huge pot. Smoke is billowing from a charcoal oven. Benn is in charge of the whole hectic operation, but for the moment his focus is solely on the plate and the small object at its centre: a transparent sheet of sake jelly rolled into a cylinder and filled with crab-meat. Scattered on top of this delicate construction are three tiny white linaria flowers and five wood-sorrel leaves.
5:2 author Michael Mosley: ‘I’m proof low-fat diets don’t work’: Once upon a time it all seemed incredibly clear. When I went to medical school in the early 1980s I was shown clogged up arteries, fresh from an autopsy, and assured that this was the result of eating too much fat, particularly saturated fat, the sort found in red meat, milk, cheese and butter. Eating fat, we were told, raises your cholesterol levels and high levels of cholesterol are strongly linked to heart disease.