Wolfgat, a restaurant run by Kobus Van der Merwe, a former food journalist turned chef was named as restaurant of the year in the first ever World Restaurant Awards that were unveiled in Paris at the Palais Brongniart, yesterday evening. The restaurant in Paternoster, South Africa also won the Off-Map Destination award. 160 kilometres away from Cape Town, this acclaimed restaurant draws on inspiration from the surrounding landscape and its dramatic season transformation. The chef serves his signature Standveld food menu which comprises of sustainable seafood, local lamb and venison as well as wild herbs and sea-weed among others. It is a restaurant that supports the community and is also particular because all the staff except for the chef and one other person are women. Most of the fish that is bought by the restaurant is caught by fishermen who are related to the staff of the restaurant), Wolfgat has made a name for itself and has often been mentioned as the ‘Noma’ of South … [Read more...]
When tomatoes met Wagner premieres at Berlinale
The humorous and uplifting story of two ingenious Greek cousins and five village women, who tackle the world market with their homegrown tomatoes, premieres at the prestigious Berlin International Film Festival (7-17 February 2019). The quirky and inspiring tale of how a village used organic farming to overcome the Greek financial crisis, screens at the Berlinale’s popular Culinary Cinema section, which offers food for thought with films about the pleasures and dark sides of food. This year, the 13th Berlinale Kulinarisches Kino under the title "A Taste for Balance" from February 10 to 15, features 10 documentaries and two fiction films about the relationship between food, culture and politics. Top chefs Angela Hartnett, Sebastian Frank, Haya Molcho, Kiko Moya, and The Duc Ngo will serve menus inspired by the films while Yotam Ottolenghi will present his new book. Filmmaker Mariana Economou’s documentary – whose last film, ‘The Longest Run’, was nominated by the European … [Read more...]
The crazy life of a World Restaurant Awards judge
It is 8.30am on Tuesday morning. 23 hours ago I landed in Brussels from New York via Dublin courtesy of a cancelled flight by Brussels Airlines. I am asleep in that zone between sleep and waking up when I faintly hear our youngest son, 19 months old chatting. I'm up with a jolt. Wide awake. And without prompting I know exactly what has happened. I did not need to look at the watch to know it was late, very late. I had fallen asleep without remembering to switch on the alarm that normally rings automatically every weekday morning at 6.50am unless I switch it off. The eldest 2 children should have been at school 10 minutes ago. A mad rush ensued as my wife and I try to get things ready as fast as possible. Within 30 minutes the children are at school but the week had gotten off to a bad start. The trip to New York had been short and jet lag had barely kicked in or so I thought. That pretty much sums the past 40 days that have been a bit of a roller coaster. Over the past 40 … [Read more...]
The best of 2018: a year of Food and Wine Gazette
2018 has come and is about to go and it has been an incredible year for Food and Wine Gazette. Before I take you on a tour of what we covered during the year, I would like to thank you and express my gratitude for your constant support be it through reading, liking, sharing or even providing valuable feedback on a constant basis. We don't often hear about Maltese chefs but at the start of the year we put a spotlight on one of the most successful Maltese chefs Marvin Gauci interviewing him about his ventures, the opening of his restaurant in Budapest at the Corinthia Hotel and also how he intended to expand his business. Nick Bril announced the launch of a private dining room in his office next to The Jane in Antwerp called The Jane Table. Our first long form interview was with Bart de Pooter who touched upon the dinner at el Bulli which changed his perspective on food forever. That was barely posted when Gert de Mangeleer and Joachim Boudens … [Read more...]
Syrco Bakker (Pure C) and Nico Boreas (Sabero) clinch 2 Michelin stars in the Netherlands
Syrco Bakker chef of restaurant Pure C Two new two Michelin star restaurants were added to the Netherlands when the tyre company announced the results for 2019 red guide. The new restaurants are Syrco Bakker's Pure C which is found in Cadzand and Sabero of Nico Boreas who opened Sabero in Roermond last spring. "This year is a very good year for the Netherlands," says Gwendal Poullennec, international director of Michelin Guides. "Not only have our inspectors seen consistently good cooking at the highest levels by the established chefs, but they have also found many new names to add. These young chefs, sometimes taking inspiration from their peers, are taking Dutch cuisine to new levels with their creativity, innovation and a thirst for finding new flavors to entice their customers." De Librije (in Zwolle), Inter Scaldes (in Kruiningen), and De Leest (in Vaassen) each retained their 3 star rating. In total there are now 110 starred restaurants in the … [Read more...]
How to make the perfect Prosecco based cocktails for Christmas
From Snowballs to Mulled Wine, no Christmas party would be complete without a festive cocktail or two. This year, Prosecco DOC has chosen their favourite Christmas cocktails to suit any kind of occasion and every kind of guest. With such a variety of styles and flavours available, the versatility of Prosecco DOC wines will take you through the entire festive period. At this time of year, in the lead up to Christmas, the month of December officially transforms into party season. Whether it’s a casual family get-together or a glamorous office party, there’s a Prosecco cocktail to suit every mood. The Office Christmas Party The office party is all about having fun, but not too much fun. You want a cocktail that’s delicious and festive, but perhaps with a little less alcohol than your New Year’s Eve tipple of choice. Why not try the Uva D’Oro, made with fresh tomato juice, peach puree, fresh rosemary and basil, perfect with Millage Prosecco DOC Extra Dry or Prosecco DOC Santero … [Read more...]
10 lessons we learned from Kasper Kurdhal (Le Chalet de la Forêt)
Kasper Kurdhal, executive chef of Le Chalet de la Forêt in Brussels, Belgium loves intellectual stimulation, discussion and reading. It is what guides him in his interactions with chef patron Pascal Devalkeneer and it is also what he cherishes in his friendships. Here are 10 lessons I've learned from my long conversation with this talented Danish chef. Learn to say no: At the age of 27, Kasper Kurdhal could have gone to Seville to open a restaurant for Ferran Adria. Most people would have jumped at such an opportunity but Kasper thought this offer was too good to be true. The reason was not for lack of experience or self-confidence or even age but rather because he did not want to become a 'product' of the el Bulli method for the rest of his life. Ferran Adria not only understood the decision but also told him he was right at that stage. Sometimes, it is best to take a step back and say no. Even when others might tell you otherwise. Identify what can hold you back and take … [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 beautifully designed artist's art book Bech has created a new genre, one which slips between traditional and contemporary cookbook presentations. This is not simply a cookbook with clever plating, sharp photographs, recipes, chef-loud comments and a wealth of creative inspiration. It is more. It is an original collaboration of images and ideas that go beyond the kitchen shelf and bypasses a world saturated with coffee table cookbooks. It's innate style assures it a place in any Art Book collection. The book is a memory project, a contemporary autobiography, (lest Bech forget and we too) and compared to his “first … [Read more...]
Retro Bottega: Modern Italian cuisine in the heart of Rome
The dessert spoon has already been placed on the table at Retro Bottega in Rome. I've been chatting to one of the two chefs Giuseppe Lo Iudice who owns this place in the centre of Rome together with another chef Alessandro Miocchi. He leaves and soon after returns to replace the spoon with a fork and knife. "We've changed plans he tells me. We want you to try another dish before dessert," he tells me. The dish that follows is pigeon cooked in a Peking Duck style. "My business partner and chef Alessandro Miocchi was in China and he got inspired by this dish which you can find everywhere. We love to work with pigeon and thought we could use the method to prepare pigeon this way," he said. It is cooked to perfection. The pigeon is perfectly seasoned, crisp on the outside and perfectly cooked on the inside and is served with spinach and savory. In the space of a year I’ve eaten the best pigeon dishes I've ever eaten at Reale in Castel di Sangro and Le Chalet de La Forêt in … [Read more...]
The wine battle: biodynamic vs natural wines
Around 10 years ago, I sat for a five session course on wine tasting. The sommelier who was organising the wine course presented us with a range of natural wines, a few excellent, most foul. The scope was not to convince us about the merits or not of natural wine but rather to allow us to spot the defects in a wine whether it was natural or not. Move 10 years and in 2018, most restaurants and wine bars worth their salt are offering many natural wines and biodynamic wines on their wine lists. But have we reached peak natural wine? What’s the difference when it comes to taste with biodynamic wines? Can they be both? And has there been improvement in natural wines. These were the questions we tried to explore at a wine tasting club I am a member of. Together with a friend, we selected 10 wines from philosophical European winemakers who in one way or another have a vision and who translate their vision into their wines. This was an atypical wine tasting moving where we compared … [Read more...]