World renowned chef Massimo Bottura has launched the Food for Soul organisation which is aimed at fighting food waste through creative management of daily food waste. He announced this project during the MAD symposium, organised yesterday in Sydney. Through Food for Soul, he will be supporting the opening of soup kitchens based on the Refettorio Ambrosiano model and also … [Read more...]
Archives for 2016
New contributor for Food and Wine Gazette: A reader writer
“Only Thing That Is Constant Is Change" - Heraclitus I have been a reader as long as I can remember. Encouraged I believe by my father, who smuggled me into the local library on Adults only nights. There I was, a five-year-old scurrying into the children’s corner and roaming the shelves alone and in silence. Despite the rules, Mrs Beech, the librarian, always stamped my … [Read more...]
Chocolate maker Benoît Nihant seeking to expand in Brussels and beyond
Benoît Nihant, the bean to bar Belgian chocolatier is looking to expand with the opening of more shops without losing the artisanal approach that makes his chocolates so special. Having successfully opened a shop in the Belgian capital city, Brussels, and exported his chocolates to Asia, Benoît wants to open additional shops in Brussels and does not exclude openings in … [Read more...]
Bruxelles Ma Belle
This is the article I would never have wanted to sit down and write. Since Tuesday, the day the Brussels attacks took place, I have had what you may call a writer’s block or rather this feeling that whatever I write on the subject of food and wine would be pointless. After all, food and wine is the subject of celebration, of enjoyment of life and of community. It’s not … [Read more...]
A review of Michael Pollan’s documentary series Cooked
Cooked, the new documentary series on Netflix by Michael Pollan which is based on the best-selling book by Pollan is a must watch. It follows the same structure of the book and is based on four episodes looking at cooking through the four elements: fire, water, air and earth. Pollan is not new to food. He is probably one of the most influential writers in the United States … [Read more...]
