• Home
  • About
  • Chef Interviews
  • Frequently asked questions
  • Contact us

Food and Wine Gazette

Food and Wine, travel and gastronomy

  • News
  • Interviews
    • Chefs
    • Winemakers
    • Artisans
    • Entrepreneurs
  • Series
    • 10 things we learnt from …
    • A perfect day in …
    • 10 wineries from one region
    • Weekly roundup
  • Features
    • Reportage
    • Childhood Memories
    • Book reviews
    • Film reviews
    • Weekly roundup
  • Food
    • Chef Profiles
    • Restaurants
      • Concepts
      • Belgium
        • Brussels
        • Bruges
        • Gent
      • UK
      • Italy
      • Malta
      • Netherlands
    • Recipes
    • Focus on one ingredient
    • Producers
    • Shops
  • Drink
    • Wine
    • Producers
    • Bars
  • Traveling
    • Itineraries
    • Cities
  • Countries
    • Belgium
    • France
    • Italy
    • Germany
    • Netherlands
    • Denmark
    • Spain
    • Sweden
    • Malta
    • Argentina
  • Blogs
    • Ivan Brincat
    • Notes from Far and Away – Isabel Gilbert Palmer
  • Privacy Policy

GELINAZ stay at home shuffle: The tofu camembert that gave the game away

December 4, 2019 by Ivan Brincat Leave a Comment

BRUSSELS: On November 17, an innocuous post was published on Inua's Instagram page. It was a repost from one of the restaurant chefs. "After 60 or so trials and variations (some of which were the worse things I've tasted in a very long time we've finally reached consistency in something we're pretty happy with." With it they posted a photo of tofu treated like camembert made with soy milk. Thousands of kilometres away, at Bon Bon Restaurant in Brussels, Christophe Hardiquest and his team were wrecking their brains on the matrixes they received from one of 148 chefs around the world. It was part of the GELINAZ! Stay in Tour Shuffle. "We have been working the whole month on the recipes. We were not used to certain produce, to certain ingredients and also to certain fermentations," Christophe Hardiquest told Food and Wine Gazette. He knew that the recipes came from Asia, that was evident from the ingredients and there also was a Nordic touch though though the penny really … [Read more...]

Valeria Piccini takes a touch of Tuscany to Angelo Agliano’s Tosca in Hong Kong

November 25, 2019 by Ivan Brincat Leave a Comment

Valeria Piccini and Angelo Agliano at the four hands dinner in Hong Kong HONG KONG: Valeria Piccini and Angelo Agliano had never met before Valeria’s trip to Hong Kong. They had spoken briefly over the phone to plan a series of three four hands dinners. But you would not have noticed the moment they met on the 108th floor of the Ritz Carlton Hong Kong, the highest hotel in the world. Tosca, the restaurant run by Sicilian chef Agliano was hosting Valeria for the first in the series of events called Gems and Pearl which will see other female Italian chefs visiting Hong Kong next year. It was last Monday evening when Valeria arrived together with sous chef Guglielmo Chiarapini and Andrea Bertolino together with Agrodolce journalist and editor Lorenza Fumelli after a long flight via London. We sat down to sample Angelo’s cooking that evening and slowly get to know the team at Tosca. After a necessary visit to Macau on Tuesday, Wednesday’s morning start was not for the … [Read more...]

Pauly convinces Dionisio to cook his first ever four hands at Le Coq aux Champs

October 23, 2019 by Ivan Brincat Leave a Comment

SOHEIT TINLOT: It is a Tuesday evening and for the first time ever, Alexandre Dionisio, chef of La Villa in the Sky, a two Michelin star restaurant with a breathtaking view of Brussels, is cooking outside his kitchen at a four hands dinner. Christophe Pauly, chef of Le Coq aux Champs, managed to convince him to leave the Brussels tower where the restaurant is housed to cook together. "We had travelled together, got to know each other and we promised each other we cook together. I really enjoyed it and I don't think it is going to be the last four hands dinner," Alexandre Dionisio told Food and Wine Gazette. This is the second season of what chef Pauly calls a round trip in which he invites Belgian chefs to cook with him at his restaurant and then visits them at their restaurants a few months later. "Apart from inviting chefs who I admire, I try to invite people who I get on well with and who have a similar vision. It does not have to be the same vision but it has to be … [Read more...]

Under the circus tent at Al Meni in Rimini

July 6, 2019 by Ivan Brincat Leave a Comment

The heavens opened at around 3pm on Saturday a few hours after the official opening of the Al Meni, an annual event organised in Rimini under a giant coloured circus tent sent between the sea and the Grand Hotel that evokes a great master of world cinema, Federico Fellini. Heavy rain, thunderstorms welcomed the opening day of the seventh edition of Al Meni, a festival that is organised annually in the Emilia Romagna city of Rimini in June. “In a world where walls are being built, and in a place where we were surrounded with walls 1,000 years ago, we want to break the walls and say to everyone tat you are welcome here. We love to have you here, we love to host you here, come and enjoy yourself. This is what Al Meni is about,” Massimo Bottura said at the opening of the event before flying to Singapore for the World’s 50 Best Restaurants ceremony. The Italian chef was not there for the evening session where a thunderstorm and torrential rain forced the street market to close … [Read more...]

Two brothers from another sea: Kobus van der Merwe cooks in Willem Hiele’s ‘magical world’

June 17, 2019 by Ivan Brincat Leave a Comment

Kobus Van der Merwe (left) with Margot Janse (centre) and Willem Hiele Thousands of kilometres separate South Africa from Belgium. But South African Kobus Van der Merwe, chef of Wolfgat and Belgian Willem Hiele, chef of the restaurant by the same name in Belgium have something that connects them to each other. It was therefore no wonder that Alexandra Sweden, who brought them together and introduced them through social media, termed them ‘Brothers from another sea’. Until a few months ago, the two chefs had not met despite a similar passion for the sea and ocean, for the people of their territory and their approach to cooking. Willem visited Kobus on a holiday earlier this year and there was instant chemistry. On Saturday, they cooked together for the first time at Willem Hiele’s restaurant in the Flemish seaside resort Koksijde. Kobus, whose restaurant, Wolfgat was recently awarded as ‘Restaurant of the Year’ and ‘Off-Map destination’ restaurant at the World Restaurant … [Read more...]

Riccardo Camanini’s magical Cacio e Pepe

May 20, 2019 by Ivan Brincat Leave a Comment

Riccardo Camanini's Cacio e Pepe is served at table Go back a few years and few people would have known what Cacio e Pepe was. A staple of modern Italian cuisine, its simplicity was such that it was rarely if ever served in restaurants, especially those outside Rome where the dish seems to have originated. It was one of those comfort food dishes that many would eat at home when they lacked inspiration or ingredients. But, over the past few years, the Cacio e Pepe or ‘cheese and pepper’ as one would translate it from Italian, has become not just fashionable and trendy but also extremely common. The ingredients used to make this simple pasta sauce are water, cheese (pecorino Romano) and lots of pepper. Hunting for the best Cacio e Pepe or comparing one to the other may be difficult though of course the quality of the cheese used can make the difference. It’s akin to searching for the Holy Grail, you seem to be on the right track but it remains elusive. That changed in … [Read more...]

Cooking on the frontier: a culinary trip to Ana Ros and Antonia Klugmann

May 3, 2019 by Ivan Brincat Leave a Comment

A small road sign on the way to L’Argine a Venco leads you to a small country road which takes you to Antonia Klugmann’s restaurant. Opposite is a sign saying Slovenia is just two kilometres away. A further 36 kilometres or just over a half hour drive is Hisa Franko, the restaurant of Ana Ros and Valter Kramer which has put Slovenia on the culinary map. This is Mitteleuropa or the German term for Middle or Central Europe. And here is home to two of Europe’s leading female chefs, both valid reasons for a gastronomic trip but also exceptionally close to each other to be worth combining them. There are similarities between the two chefs who find themselves working so close to each other on either side of the Italian and Slovenian border. They both have a very deep connection to their region and their territory and they both have rose to fame thanks to their cooking and television. Ana Ros was well known in gastronomic circles before Chef’s Table on Netflix but the episode in that … [Read more...]

Afton Halloran, the roast beef rebellion and 10 European food trends

April 9, 2019 by Ivan Brincat Leave a Comment

At the age of 11, Afton Halloran decided to become vegetarian. A year later, at school, she had to learn to cook during a home economics class. The class started with how to make a proper English tea but as weeks went by things became more sophisticated and the pupils learnt to make cookies, soup etc. One day, they had to learn how to make a proper roast beef dinner. “When I heard this, I went to the teacher and told her that I had no reason to learn this recipe because I had become a vegetarian. At first the teacher looked in shock, then she became angry and asked and just how do you think that you will ever find a husband.” Afton Halloran was speaking at the European Food Summit organised in Ljubljana last month. Dr Halloran has over the past 12 years built up a robust background in the field of sustainable food systems and she is also consultant to the Nordic Council of Ministers working on a project called the Nordic Food Policy Lab. Although she is no longer vegetarian … [Read more...]

Playfood 2 at L’Air du Temps: Andreas Caminada cooks for the first time in Belgium

April 1, 2019 by Ivan Brincat Leave a Comment

Sang Hoon Degeimbre of L'Air du Temps (left) welcomes Andreas Caminada (Schloss Schauenstein) in Liernu, Belgium. Andreas Caminada, chef and owner of three Michelin star Swiss restaurant Schloss Schauenstein was recently in Liernu, Belgium to cook at L' Air du Temps, the restaurant of chef Sang Hoon Degeimbre. Under the theme PLAYFOOD, the Belgian chef is inviting a number of international top chefs to cook at the restaurant following the refurbishment of the restaurant last year. The first guest of Sang-Hoon was Swedish chef Magnus Ek who visited the newly refurbished restaurant with its impressive dining room overlooking the extensive vegetable garden and the countryside of Liernu. Caminada was the second chef to visit the restaurant and he will be followed by Dominique Crenn from the United States and Mauro Colagreco later this year. For the dinner, Caminada and San presented a harmonious menu which featured a number of their signature dishes. Andreas Caminada … [Read more...]

Falling in love with Uruguay: Discovering La Barra and Borneo Coffee

April 1, 2019 by Isabel Gilbert Palmer Leave a Comment

Isabel walking to the shops in La Barra Wedged between Brazil in the north and Argentina to the west, Uruguay has become Isabel Gilbert Palmer’s latest “I’ve fallen deeply in love with” part of the world. On the road during  the month of January she travelled  along  the Uruguay coast, from Montevideo to Punte Del Esta  tracing the coastal  Ruta Gastromica from  the seaside villages of Puente La Barra  to Jose Ignaico and on the dusty ribboned backroads to Pueblo Garzon. Isabel shares some of her southern hemisphere summer finds and later  stories during the same month, of  travelling  further afield  to Argentina, the city  Buenos Aires,  her drive  across the Pampas to Mendoza and the wine fields at the foot of the Andes. People, places, art, food, wine, where to stay and sunshine. An unforgettable Latin American  experience and fortune willing she’s doing it all over again, and more next year. In the meantime memories are made of this . La  Barra La Barra is one … [Read more...]

Next Page »

Subscribe to Our Newsletter

Check your inbox or spam folder now to confirm your subscription.

Follow us

  • Facebook
  • Instagram
  • RSS
  • Twitter
  • Michelin adds Malta to its list of restaurant guides
  • Dario Cecchini - the legendary butcher of Panzano in Chianti
  • GELINAZ stay at home shuffle: The tofu camembert that gave the game away
  • Massimo Bottura, Antonia Klugmann, Franco Cimini and Gabriele Bonci triumph in new 50 Top Italy guide
  • 'Vespertine is like my creative dungeon' Jordan Kahn
  • 4 ways space design impacts restaurant and bar revenue
  • Sergio Herman to open new restaurant Le Pristine in Antwerp in April
  • Gregorio Rotolo: The radical cheese maker of Scanno, Abruzzo
  • Get ready for disruption in the wine industry: How Gary Vaynerchuk and Empathy Wines plan to cut the middlemen and sell the best $20 wine
  • Magnus Nilsson to close Faviken in December 2019: "For the first time I woke up and did not feel excited to go to work"

Follow us on Twitter

My Tweets

Connect with us on Facebook

Connect with us on Facebook

Archives

  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Subscribe to our newsletter

If you want to keep in touch, please subscribe to our newsletter. We will point you to the most popular content from time to time.

Search

Tags

Alinea bars beer Belgium best chefs best chefs in the World book review Books brussels Brussels restaurants Burgundy Burgundy wine Burgundy wines cheese chefs craft beer Days out in Belgium fish food food and drink food and wine France Gent Gozo Grant Achatz Italy Liguria Malta Massimo Bottura Michelin stars Modena Noma Osteria Francescana places to eat recipes Rene Redzepi restaurant review restaurant reviews restaurants Sicily Travel trips from Brussels Valletta wine wine region

Copyright © 2019 · Magazine Pro Theme on Genesis Framework · WordPress · Log in