NEW ZEALAND: Jake we last spoke with you in 2016 (May issue) and now it is a good time to talk again about this moment in 2020 because our paths have crossed and we are in in the same country at the same time because of COVID-19. Where were you when you heard about it, what was happening then, where are you and, of course, what are you doing now? From the top down, I am … [Read more...]
‘Cruz del Sur began as a dream of having organic and tasty vegetables’ – Paula Segura Mallmann
JOSE IGNAGIO: I met Paula Segura Mallmann, in high summer at lunchtime at Cruz del Sur in Jose Ignagio, Uruguay when it was at its peak with it regular and chic holiday house residents and the restaurant was busy…busy in a welcoming way, casual, relaxed, encouraging. Families were there, some were eating alone, some in small groups and a gaggle of golden … [Read more...]
Sabine Caubarrere on discovering sourdough in Uruguay
In Borneo, Isabel Gilbert Palmer discovered Argentine chef Sabine Caubarrere who after her culinary studies in Buenos Aires Culinary Arts and Business Administration at IAG (Instituto Argentino de Gastronomía) and the UADE (Universidad Argentina de la Empresa) and before her current project in Uruguay travelled and worked in Spain. How was Spain? I stayed there for 6 … [Read more...]
Falling in love with Uruguay: Discovering La Barra and Borneo Coffee
Wedged between Brazil in the north and Argentina to the west, Uruguay has become Isabel Gilbert Palmer’s latest “I’ve fallen deeply in love with” part of the world. On the road during the month of January she travelled along the Uruguay coast, from Montevideo to Punte Del Esta tracing the coastal Ruta Gastromica from the seaside villages of Puente La Barra to Jose … [Read more...]
In my blood: The book, the cook and the reviewer
The Oxford Dictionary defines a cookbook as “a book containing recipes and other information about the preparation and cooking of food. Danish Chef Bo Bech’s latest cookbook In my Blood - itself a curious and suggestive title - surpasses this definition, posing an inquiry into what a cookbook and its role in contemporary culture has become. The Book With this … [Read more...]
