What happens when you take Brussels and Brabant classic dishes, deconstruct them and then reinvent them? Can tradition meet modernity? Can humble ingredients steal the show in a top class restaurant? And what happens if you get two foreign chefs from France and Portugal to help you reinterpret these dishes at a six hands dinner. That is what happened last Tuesday at Bon Bon … [Read more...]
Archives for September 2016
Dan Brennan: ‘Time makes the wine’ and time makes a wine career
Isabel Gilbert Palmer interviews Daniel Brennan, an American who has settled in New Zealand and is working to do something different with wines in Hawkes Bay. His advice to anyone taking a step towards a winemaking career is to be ready to work hard and not make much money for a very long time. He says its important to work with people who have the same mindset as yours and are … [Read more...]
Innovation and new trends are the main themes of final day of Chef Sache
Many people sometimes tend to forget that the most essential element of cooking is time. And for Taiwanese chef Andre Chiang of Restaurant Andre, time means fermentation. He is on a mission to try and create a new experience in the restaurant by serving fermented juice for those who don't feel like drinking wine. "All the best restaurants in the world have invested so much … [Read more...]
Jordi Roca takes centre stage at Chef Sache on first day
Jordi Roca, one of the three Roca brothers of the world renowned restaurant El Celler de Can Roca in Girona took centre stage at Chef Sache, the Cologne avant garde cuisine festival. He spoke about what goes into the creative process at El Celler de Can Roca and the importance they attach to innovation and creativity and was the highlight of the day as could be seen from the … [Read more...]
Weekly roundup of great reads on food and wine #89
How Tech Companies Disrupted Silicon Valley’s Restaurant Scene: It wasn’t so long ago that the aroma of Moroccan spiced prawns and wood-oven pizzas wafted out to a downtown street here from the open-air patio of a once popular eatery called Zibibbo. Today that patio is behind locked doors, obscured by frosted glass. The pizza oven is gone. The formerly crowded bar has been … [Read more...]
