Summer and long days are still with us for a few more weeks and therefore the barbecue season remains in full swing even though personally, I love to fire up the barbecue even when it gets colder. There is nothing more satisfying that spending time outdoors, starting the fire and waiting for the charcoal to be ready to start the cooking. While cooking directly with fire is a … [Read more...]
Weekly roundup of great reads on food and wine #86
How to rain proof your barbecue: Planning a barbecue but worried about the weather? Don’t be put off: follow these tips for great grilling come rain or shine. Plus: recipes you can cook in the oven or over coals. Picking up the baton as the world’s best chef: There’s a persistent clicking sound inside the kitchen of the Hôtel de Ville. It takes a while to locate it and then, I … [Read more...]
Weekly roundup of great reads on food and wine #85
The importance of distraction by Andoni Luis Adoriz: I’ve always been easily distracted. When something doesn’t motivate me, or bores me, I drift away; my mind escapes and ends up somewhere else. At school, I was one of those students who barely passed. I did poorly even in subjects that are impossible to fail, such as gymnastics, and in religion, which even atheists manage to … [Read more...]
Gaggan Anand: The chef who reinvented Indian food and who thinks India is ready to conquer the world – Chef’s Table Review
Gaggan Anand is the man who has revolutionised Indian cuisine. With his progressive take, he has brought Indian food to the limelight, breaking perceptions and searching deep to reinterpret Indian cuisine by looking for its traditions. The Indian chef, who has set his base in Bangkok, Thailand has made a name for himself with his restaurant Gaggan, voted the best Asian … [Read more...]
‘I’ve spent a lot of time travelling to find what I wanted to do after Noma’ – Yannick Van Aeken (Humphrey)
When a young Belgian chef decided to open Humphrey in Brussels earlier this year, it immediately attracted the interests of those in the know. Young Belgian chef Yannick Van Aeken had been known in food circles particularly since he was sous-chef at Rene Redzepi's Noma for many years. He has also worked at Victor Arguinzoniz's Asador Extebarri, another restaurant that is … [Read more...]
