When Syrco Bakker created Hierbas de las Dunas he did not give it much thought. He combined 18 different types of herbs, flowers and plants from Cadzand’s dunes to create what would turn out to be a versatile drink that had a pure salty-sweet flavour that made it perfect for an aperitif, after-dinner drink or even a cocktail ingredient. The chef of Michelin star restaurant … [Read more...]
The chicken piri piri in Algarve
Renowned author Malcolm Gladwell came up with the concept that 10,000 hours of practice are needed to become world-class in any field. That principle seems to hold true for Restaurante Algarve in the sleepy village of Guia. Since the 1960s, the same family (through different generations) have been serving chicken piri piri using the same recipe. There were four generations of … [Read more...]
‘We are here to preserve what we have’ – Jorge Raiado of Sal Marim
Jorge Filipe Raiado of Sal Marim knows his salt. Since taking over the salt business in 2007 he has been perfecting the art of flor de sal or (sea salt) in the idyllic surrounding of Castro Marim, a nature reserve in the Algarve. “We are here to preserve what we have,” he tells us on a visit to harvest salt together with Hans Neuner chef of the two Michelin star restaurant … [Read more...]
It is time to rethink Italy again: Why Italians hope Bottura’s rise to the top can put the country in the culinary spotlight
When Ferran Adria placed at the top of the World’s 50 Best Restaurants list successively he not only helped to make a name for himself and his restaurant el Bulli but he also lifted the fortunes of Spain and its gastronomy for good. Italians are now hoping that Massimo Bottura’s second top position in the space of three years will have a similar effect. Look at the world’s … [Read more...]
Ana Ros: ‘Every ingredient is a challenge for a chef. The less valuable it is the bigger the challenge’
When Ana Ros, the Slovenian chef of Hisa Franko cooked at Christophe Hardiquest’s Bon Bon earlier this month she brought dishes with very bold flavours to reflect her style of cooking. “This is my character. I am very explosive. I cannot say that 100 per cent of my dishes are like this but 70 per cent of our dishes are very intense. They call me thunderstorm and I can be … [Read more...]
