North Sea Chefs - The Netherlands was launched on 21 May 2019 at a dinner organised at Pure C in Cadzand. Following the example of Belgian colleagues who founded North Sea Chefs in 2011, a group of Dutch chefs have now joined forces to raise awareness about unknown and unrecognised North Sea fish and by-catch with a view to ensuring sustainable North Sea fishing. North Sea … [Read more...]
Archives for 2019
A former Augustinian convent becomes a modern-day sanctuary at August in Antwerp
In Antwerp, the people behind renowned boutique hotel 'Hotel Julien' have launched a new hospitality project: August. On the recently developed Military Hospital site, a former Augustinian convent has been converted into a modern-day sanctuary for both Antwerp residents and foreign visitors to enjoy. August re-envisions its historical central function with an open restaurant … [Read more...]
Riccardo Camanini’s magical Cacio e Pepe
Go back a few years and few people would have known what Cacio e Pepe was. A staple of modern Italian cuisine, its simplicity was such that it was rarely if ever served in restaurants, especially those outside Rome where the dish seems to have originated. It was one of those comfort food dishes that many would eat at home when they lacked inspiration or ingredients. But, … [Read more...]
‘If you do something you love, you will never work a day in your life’ – Christophe Hardiquest’s in conversation with 10-year-old
What does a 10-year-old ask a chef? How does the conversation go? Most importantly what can one learn from a conversation between a beginner, in this case and someone who is on top of his game. For a school project, my 10-year-old son had to present to his class a topic related to food. It could have been anything from the food pyramid to wine making. He decided to choose to … [Read more...]
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once … [Read more...]
