When I was young the way to eat sea urchins (rizzi in Maltese or ricci in Italian) was to break them open at the beach, rinse them with sea water and then scoop out the custard-like orange gland and enjoy the sweet and briny flavour either on fresh bread or else just scooping them out with a spoon and eating them. They used to be abundant and we would have them for lunch. … [Read more...]
Air Republic, Sergio Herman’s new project in Cadzand taking shape
Sergio Herman has used his Instagram feed to name his latest project Air Republic. The restaurant, that was announced in December 2015 is set to open in autumn of this year. Writing on his Instagram feed with a photo of him looking at the new restaurant that has been purposely built he said "Air republic in coming between Belgium and Holland. You feel it... the air and the … [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...]
Bottarga (Mullet or Tuna roe): Versatile and simple to use
As summer approaches, the nostalgia for produce from the Mediterranean increases. Despite the fact that summer in large parts of Northern Europe has yet to arrive this year, you can replicate that summer feeling using one ingredient which you can find easily in Italian delis and which is a perfect reminder of a hot summer day and your holidays in the South of Italy. It is an … [Read more...]
Food as poetry: Massimo Bottura, the cultured chef at the top of the culinary world
When the World's 50 Best Restaurants announced earlier this week that Massimo Bottura's Modena restaurant Osteria Francescana had made it to the top of the list for the first time few in the culinary world were surprised. His rise to the top of the culinary world has been progressive and constant. What may have been surprising was the time it took for him to achieve the … [Read more...]
