You can love or hate food critics but what happens when critics have different opinions about the same place? And how does this help consumers? The purpose of reviewing restaurants is to help consumers make a choice. Peter Preston on the Guardian makes the point that restaurant evening has become a series of elegant essays too fray to chomp. It is worth a read. The wines of … [Read more...]

In the peak of summer the daily routine tends to get lost. There are times when it is too hot to think, let alone write. You dive into the pool and it is warm, the sea temperature is 28C and not even a cool shower is possible because the water coming out from the shower head is too warm for respite. And that means that writing sometimes becomes harder. It is why this weekly … [Read more...]

While pasta is a simple dish to make, there are many ways to get it wrong. Here are 10 tips from Mario Batali on how to cook pasta. Andoni Luis Aduriz of Spanish restaurant Mugaritz was in San Francisco's Coi as part of the Gelinaz shuffle. Here is an interesting interview with this great Spanish chef. Read what he has to say about creativity. Fine Food Dude has an … [Read more...]

It is rather exceptional that we start our weekly round-up with the printed word. It's not because we don't love print but rather because many seem to have given up on this medium. I could count myself as a news junkie but cannot remember the last time I bought a newspaper. I read considerably more books than the average reader and much as I love printed books, I cannot … [Read more...]

Here is the weekly roundup, earlier than usual, as we head to the Belgian coast for the Flemish Food Bash which promises to be a great event bringing 40 chefs together. We will bring you more information about the event in the coming days so please come back. Grant Achatz, chef of Alinea, the famous Chicago restaurant, was recently in Europe as a judge for the San Pellegrino … [Read more...]