Tom Vanthemsche always dreamt of being a chocolate and ice cream maker. With The Cacao Tree by Tom, his boutique shop in Rhode St Genese, just outside Brussels, he has fulfilled his dream. He works with fresh ingredients particularly those which are in season and he prides himself of using fresh farmer’s milk which he picks up himself and 60% fruit in his sorbets which is … [Read more...]
Weekly roundup of great reads on food and wine #103
All change in the aisles to entice us to eat more veg: British shoppers are to become the subject of an experiment aimed at making them eat their greens. In a bold move to rebalance the contents of supermarket trolleys, Oxford academics have teamed up with supermarket chiefs to persuade consumers to buy less meat. The project, in which Sainsbury’s is a key collaborator, is … [Read more...]
From the sea to the plate: Three Savona fishermen cook their morning catch
Three youngsters in Savona have abandoned their professions and work to become fishermen and cook the fish they catch directly on their fishing boat. Although the life of a fisherman is not easy and depends on the weather and the winds and waves, these three fishermen have decided to follow their passion, abandoning their work and turning their hobby into a commercial … [Read more...]
Recipe by Merlin Labron-Johnson: Grilled spring and winter vegetables with wild herbs and a hay-smoked egg yolk sauce
Merlin Labron-Johnson is a chef who can be considered a fervent fermenter, pickler and curer, and this passion comes from his time at the cult Belgian restaurant In de Wulf which closed its doors in December 2016. Everything was done in house; all the pickling, smoking and charcuterie curing, using only traditional and old fashioned methods of preservation. These influences are … [Read more...]
Weekly roundup of great reads on food and wine #102
René Redzepi on Noma’s last supper – and what comes next: On the night in 2009 when his restaurant reached No 3 on the World’s 50 Best Restaurants list, René Redzepi’s thoughts turned to aviation. “It was a great moment,” he recalls. “But it also felt like that moment when you’re on a plane after it takes off, and you’re at 10,000 feet, and you’re wondering, is this where we … [Read more...]
