Brussels has its fair share of ice-cream parlours. And while the thought of ice-creams in Italy make you salivate even at the mere mention, there are a few ice-cream shops in the Belgian capital which are worth trying given they take their ice-cream very seriously. Some, like the Comus & Gasterea are even worthy of a trip to the centre just for the sake of trying new flavours. When we went for the first time to Comus & Gasterea I was trying to convince the children that they could try some exotic ice-creams like aubergine, basil, carrot, mustard or olive oil ice-cream. The eldest (5 years old) was tempted even though he still has a love hate relationship with vegetables. Nevertheless, on the day we visited there were no exotic flavours. Instead what he had were 8 different ice-creams including chocolate, speculoos, lemon, 'roasted coffee', salted caramel, cassis, strawberries and vanilla. The ice-cream maker is part of the Slow Food movement and there is no question as to … [Read more...]
Archives for June 2014
Liguria (2) Camogli – one of the most charming fishing villages
The first time we visited Camogli, we missed this fishing village, it is so hidden. The GPS in my car, normally reliable, took us to a hill whereby we could observe a superb view of Camogli and the Ligurian coast but couldn't spot the way to get there. After some time driving around we finally discovered that we needed to take a narrow street down towards the village centre. What we then discovered was amazing. Parking may be difficult depending on the time of year you visit but don't be discouraged. It is really worth your time. Camogli (Camuggi in Genoese dialect) is a small Italian fishing village and tourist resort located on the west side of the peninsula of Portofino, on the Golfo Paradiso at the Riviera di Levante, south from Genova. The name means "house of wives" ( casa delle Mogli ). We visited Camogli twice in May and another time in June. Both times the weather was great so people were eating out in the terraces with a splendid view either of the coastline or the tiny … [Read more...]
Food books (1) – Never trust a skinny chef
https://www.youtube.com/watch?v=vqhPQIgKw44 You will by now have realised that one of the most inspirational chefs I follow is Massimo Bottura of the Osteria Francescana in Modena. The above video which has been created by book publisher Phaidon as a teaser for the forthcoming book Never Trust a Skinny Italian Chef promises to be one of the most awaited food books of the year. Here Bottura explains what I like about his style. He is not just a chef but rather a creative inspiration. His lessons are pretty much the same as the ones you would expect from creativity gurus. In this short video you will see why he is considered as one of the best chefs in the world. The lessons he imparts in these three minutes are valuable in whichever career or phase of your life you are. He believes that with true passion you can transfer emotions. He urges you to get deep into things, to find structure in creativity. Most of all he asks his chefs to express themselves, feel free and be brave. He … [Read more...]
Belgium day trips 2: Gaasbeek and the Waterhof farm shop
Amid the gently rolling hills of the Pajottenland just outside Brussels lies the beautiful village of Gaasbeek. This is one of our favourite spots just outside the Belgian capital and for a number of reasons. The first reason is a splendid medieval castle, the Gaasbeek castle which has evolved from a strategic stronghold into a spacious country house. One of its most famous owners was the Count of Egmond. While on the other side of Brussels you will find the Chateau de la Hulpe, Gaasbeek, to the West of Brussels makes for a great alternative. The castle lies within an extensive park which was already laid out in the 17th century. It has impressive avenues and narrow winding paths as well as beautiful beech trees. From the park you can see the beautiful countryside with numerous cows grazing in the fields. It is indeed impressive to think that this is just a few kilometres outside the city. You can visit the castle and the museum garden. Moreover, the lands also house the Graaf van … [Read more...]
Santorini – a wine region worth discovering
It might sound like a cliche but Santorini is all that you can imagine about a Mediterranean island if not more. This volcanic island offers crisp blue seas, breathtaking views, glorious sunsets, excellent produce (particularly tomatoes and aubergines) and incredible wines. The latter may come as a surprise for people not necessarily in the know. Greek wines can be surprising in their quality. But in terms of island wines, the ones which come from this beautiful island in Southern Aegean are exceptional. If you have never tried the white wine Assyrtiko, which has a potent dryness and minerality with strong hints of lemon, then you are clearly missing something really special. Just like with Riesling, the first time I tried this grape variety, I was immediately hooked. The volcanic soil of Santorini is great for grape growing and while many might consider the conditions to be too harsh for wine growing, both the land and the climate make for exceptional wines with great ageing … [Read more...]
How to build your knowledge of wine
Michael Broadbent for many is the modern patron saint of wine. In 2002, in the Decanter magazine, he listed the ten most important things that he had learned on wine. Two quotes stick to mind. Drink good wine with every meal. Half a bottle of good wine is more interesting - and better for you - than six bottles of plonk. Be honest and rely on your own tasting; avoid the influence of others. Many love to drink a good glass of wine but are intimidated by the subject of wine and most people actually hesitate to go beyond the supermarket shelves. The subject of wine is incredibly fascinating. It is one of constant discovery, one in which only very few if ever will completely master the subject given the width and breath of wines that can be tasted. Take a region and break it down into different communes, within those communes, find different vineyards, some growing different varietals of grapes. You will find that different producers make different wines a few metres from each other and … [Read more...]
Monschau – a beautiful German town on the border with Belgium
Summer has started and we have had our fair share of barbecues already. Crisis point was reached a few days ago when we ran out of our special mustards with tarragon and Riesling which we had purchased from our annual visit to Monschau, Germany during the Christmas season. We had never visited the idyllic town during spring or summer for some reason and have always associated the town with winter especially given how spectacular it looks when it snows. So, we did what some might consider a crazy day trip, which is heading to Monschau to stock up on mustard lest our barbecues suffer from the lack of magic ingredients. Now you might probably have realised that when it comes to food, I do not cut corners and am bound to take a detour if I can procure great ingredients. But, given the fact that until a few years ago, I was not really keen on mustard, you will understand that the Monschau mustards are indeed special. All it takes to convert to the joys of mustard are a trip to … [Read more...]
Caffe al Dente – a wine lover’s den
Ask any Italian, and there are many in Belgium, what their favourite Italian restaurant would be and you are likely to get a very different answer from each and every one of them. Italians take their food very seriously but probably few as seriously as Federico of Caffe al Dente. A Roman who has settled in Brussels, he is obsessed with a simple rule "Il Pesce non si serve con il formaggio", i.e. it is a sin to serve cheese with fish. Now there are some who argue that the client is always right. At Caffe al Dente this is not necessarily the case. If you go there, you will notice that they take this rule extremely seriously. You will find an asterisk on the blackboard with the day's menu telling you that the pasta dish with fish or shellfish will not be served with cheese on top, and there will be other small blackboards hanging around in the restaurant telling you that you should not put cheese on your spaghetti alle vongole (with clams). Of course, there is no question that this … [Read more...]
Serious or not? The proof of the pudding is in the eating
Alain Passard is one of the most influential chefs in France. Thanks to my friend Eric who pointed me to this video, here you can see what it means to use top quality ingredients. Passard is a chef who is obsessed with working with quality products, he has even created his own kitchen gardens for his restaurant. Here in this video, you cannot but wonder whether he is serious or not about serving such a dish. Just a touch of olive oil at the end, some salt and that is it. No vinegar, no dressing, just prepped vegetables, salad leaves and herbs mixed together to bring about an explosion of freshness. Does the dish work? Who knows. You may need to take a trip to Paris to try it at his 3-Michelin Star restaurant L'Arpege. For sure, you need to be incredibly confident of the quality of the ingredients to let them shine like this. But it is also a lesson in simplicity and creativity. http://www.youtube.com/watch?v=NcVWg5Yx6oA … [Read more...]
Beat your fear – how I overcame my phobia of cheese
Phobias are irrational and unexplainable. Cheese until a few years ago was my achilles heel. Few people could understand how someone who could be so obsessed with food and wine had a 'fear of cheese'. This was not an allergy but rather real fear. I recall a day when I was still at school and a friend had placed a piece of cheese in my school bag as a joke. I never used that bag again. I remember protesting with my father to refrain from using the same knife he had used to cut a piece of cheese to cut bread or spread butter. I even would tell him to wash his hands before handling anything else. Such was my fear. Now, with the benefit of hindsight a fear of cheese is not only irrational, it is also ridiculous. This was not an allergy. That would be perfectly understandable. Can you imagine never eating a pizza with mozzarella. Hard to believe but true. So you can just start to imagine what a big deal it was to actually try cheese for the first time. I overcame this phobia thanks to my … [Read more...]