VALLETTA: The news that Malta has three one Michelin star restaurants will change the gastronomy landscape on this small Mediterranean island for ever. This is a big deal for Malta and its culinary sphere. Whether you love or hate Michelin and what it stands for, there is no question that to date this remains the most authoritative guide for restaurants worldwide. Before Michelin, there was one restaurant guide in Malta but this was survey driven and therefore did not carry the weight that Michelin or any of the other established world guides has. Restaurants, chefs and owners were more focused on getting a high ranking on Tripadvisor, also important, but by no stretch of imagination as important in terms of driving food enthusiasts to the island. Malta relies heavily on tourism and food over the past years has become a very important driver of tourism destinations. There are many people who centre their travel experience around food experiences worldwide and competition … [Read more...]
Three restaurants in Malta get first ever Michelin star
Valletta, Malta's capital has two one Michelin star restaurants VALLETTA: The Michelin Guide has awarded three Maltese restaurants with one Michelin star in the first ever digital guide published for the small island in the middle of the Mediterranean. Established restaurant De Mondion in Mdina led by chef Kevin Bonello, Noni in Valletta led by chef-owner Jonathan Brincat and Under Grain, a new restaurant led by renowned chef Victor Borg were the first ever Maltese restaurants to clinch a Michelin star. Three other restaurants, Terrone in fishing village Marsaxlokk, Commando in Mellieha and Rubino in Valletta clinched a Bib Gourmand. The Bib is Michelin’s distinction for good quality, good value cooking. The guide to Malta also includes 20 restaurants that have been awarded the Plate symbol which means ‘fresh ingredients, capably prepared, simply a good meal’. “These include restaurants that vary from classic Maltese cooking to seafood dishes, from creative modern … [Read more...]
Syrco Bakker and Sergio Herman reopen Pure C after complete refurbishment in time for 10th anniversary
CADZAND: Pure C is open again after a complete refurbishment of the two-star restaurant in Cadzand-Bad in Zeeland that took two months. Syrco Bakker and Sergio Herman completely demolished the interior and are now ready to welcome guests again just in time for Pure C’s 10th anniversary. Chef Syrco Bakker said the choice in the interior design are consistent with the vision that they established with Pure C. “We have created an environment that does full justice to our Zeeland produce and to my pure kitchen while respecting the spectacular view and the unique surroundings we find ourselves in,” the chef of the restaurant said. Sergio Herman said that since establishing the restaurant 10 years ago, Pure C has developed into a popular destination. “Syrco is capitalising on his talent: his cooking style appeals to a very large audience and righty so. Judging by the reactions of our guests to house Pure C in a pavilion, I am convinced we have succeeded in giving both Syrco and Pure … [Read more...]
Puglisi hits out at Michelin for greenwashing
COPENHAGEN: The Michelin Guide has introduced a new emblem that aims to showcase sustainable restaurants. But chef Christian F. Puglisi, of restaurant Relae, in Copenhagen, is not impressed. The Italian chef has accused the guide of just picking the phone to determine whether a restaurant is sustainable or not. "It is disrespectful towards the ones in this industry taking the current issues seriously. It is hurting the credibility of our restaurant scene to announce leaders to be 'setting the standard for the rest of the world to follow". "There is one word for this practice and this is greenwashing," he said. Michelin has introduced the Green emblem from the announcement of the Michelin stars in France. Over 50 restaurants in France have received the Green clover. In the Nordic countries, 26 restaurants have made the grade. Puglisi said that at first he thought that this initiative was very interesting. But then he asked himself, how did we end there? "I tried to rewind to … [Read more...]
Villa Maria winery releases documentary: Vintage, the untold story
World-renowned New Zealand winery, Villa Maria has teamed up with American filmmaker, Colin West, to create a feature length documentary that tells a story of winemaking that has never been told before. The documentary-style film, named Vintage, follows Chief Winemaker Nick Picone, Marlborough Viticulturist Stu Dudley, Chief Viticulturist Ollie Powrie and Viticulture Cadet Jess Marston through Villa Maria’s 2019 harvest, capturing the process through their own unique lens. Set in the windswept coastal vineyards of Marlborough and the sun-soaked landscape of Hawkes Bay, Vintage shows how they cope with unforeseen challenges, vastly varying climates, frost-filled early mornings and 24-hour days. “For the first time ever in New Zealand, a winery is capturing the entire vintage process - it’s a peek behind the curtain of the all-consuming harvest period that we, as winemakers, live and breathe,” says Villa Maria’s Chief Winemaker, Nick Picone. “Vintage is fast paced and chaotic - … [Read more...]
Graanmarkt 13 turns 10: We need to create more vegetarian heritage dishes in Belgium says Seppe Nobels
ANTWERP: Seppe Nobels still remembers the first dish he served on the night Graanmarkt 13 opened for the first time 10 years ago on 13 February. It was a carpaccio with old Brugge cheese and truffle. Little did he know that this dish, while representing a beautiful memory is not a dish that he would be serving nowadays in the restaurant in Antwerp. “Today, I work a lot with vegetables. We have our own fields 20 kilometres away from Antwerp and we have a farmer there who lives on the farm and supplies us with produce which is completely biodynamic,” Seppe told Food and Wine Gazette. For the 10th anniversary of the restaurant opening, Seppe has looked back at dishes he has prepared over the past 10 years and created a unique menu that is being served for just 10 days. “When I took some of the most important dishes over the past 10 years I ended up with 25 dishes. But now I only work with seasonal produce and local ingredients from Belgium (and the Netherlands which is less … [Read more...]
Grapes and Heroes: Save the walls in Cinque Terre crowdfunding initiative launched
RIOMAGGIORE, ITALY: Four women, Alessandra, Karin, Amy and Claudia have joined forces to save the walls of the Cinque Terre. Together a number of wine growers from the Cinque Terre, they hope to raise funds through a crowdfunding campaign called Grapes and Heroes. With the funds, they aim to rebuild stone dry walls that over the centuries have been crucial in maintaining the balance of this incredibly fragile landscape. Storms in one of the wettest November and a final torrential storm in December 2019 were the straw that broke the camels back. These walls are the backbone of the Cinque Terre, keeping the steep hillside erect and safeguarding the villages below. The Cinque Terre, five picturesque villages that dot a dramatic stretch of coast along the Italian Riviera, became a Unesco World Heritage Site in 1997 thanks to its unique, man-made terraced landscape. “At this rate, the number of walls that collapse will always be greater than those we can rebuild. What makes … [Read more...]
Seven female Hong Kong personalities to cook for charity with Vicky Lau at Tate Dining Room
HONG KONG: Vicky Lau of Hong Kong Restaurant Tate Dining Room is welcoming seven inspiring female figures from various industries for a charity collaboration dinner. The dinner will take place on 5 March to celebrate International Women's Day on 8 March. On the evening, guests will take part in an event that showcases some of Hong Kong’s most esteemed female icons' culinary talents, each contributing one course to the evening’s 8-course tasting menu. All proceeds from the dinner will be donated to participating “guest chef” and yoga therapist Margaret Chung’s BEYOND Foundation. The Foundation is dedicated to make Hong Kong a better place for children with special needs, and ensuring they live life to the fullest potential. BEYOND’s mission extends to supporting and equipping families with the appropriate resources, engaging community experts, providing grants for access to therapy sessions, fostering public awareness and a culture of inclusion, and more. The Special 7 … [Read more...]
Sourdough workshop and how to run a natural wine and cheese cellar workshop to be held at Hisa Franko in March
Sourdough bread at Hiša Franko Guests of Hiša Franko, the restaurant of Ana Ros and Walter Kramar will be organising workshops during the month of March at their restaurant in Kobarid, Slovenia. The workshops are being organised for guests who have a reservation for dinner and/or have booked a room and dinner at the restaurant. There will be two workshops. One will be about the making of sourdough bread while the second will be on how to run a natural wine and cheese cellar. Throughout the month of March, Nataša Đurič and Riccardo Amodeo will organise the the workshop on sourdough bread every Wednesday, Thursday and Friday in March. There are two times available, either at 4pm or at 5pm. In 2011, Nataša Đurič gave up commercial yeast and focused on the world of bread made from natural yeast. She has led several workshops on natural yeast baking in Slovenia and abroad and has authored the book “Kruh z drožmi” (Bread with natural yeast). She also has an award winning … [Read more...]
Massimo Bottura to open second Gucci Osteria in Los Angeles
Massimo Bottura, chef of the internationally acclaimed restaurant in Modena, Osteria Francescana, will open a second Gucci Osteria in Los Angeles. The first Gucci Osteria opened in Florence in January 2018 under the helm of Karime Lopez. In less than two years the restaurant clinched a Michelin star. The second Osteria Gucci will open on 346 Rodeo Drive in Los Angeles. The Italian chef made the announcement on his Instagram account: “Knock Knock! Who’s there? It’s me. It’s time to open! It’s February 8th. Get reaady”. https://www.instagram.com/p/B8SvZfNJ0DS/?igshid=bh9oxie26zqc There was no announcement as to who will lead the kitchen of the new Los Angeles restaurant but in his Instagram post, Massimo tagged Mattia Agazzi, Tamara Rigo and Marino Monferrato. The first Gucci restaurant is housed inside the historic Palazzo della Mercanzia, which housed the Gucci Museo. Conceived by creative director Alessandro Michele, the designed space features a store with … [Read more...]