Taste: from feasts, through entertaining banquettes to Instafoodies
You may squeal with pleasure biting into the super dark chocolate cake that you just baked, while your partner or a child will fork through it forcefully. At times, we […]
You may squeal with pleasure biting into the super dark chocolate cake that you just baked, while your partner or a child will fork through it forcefully. At times, we […]
As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about […]
The cookbook Fermented foods for vitality & health draws a digestion and immunity boosting inspiration from around the world. Dominated by European recipes from the Mediterranean (Egypt, Croatia, Greece, Italy) […]
Blissful Mediterranean lifestyle in the South Pacific Ocean? New Zealand is more known for its sheep, dramatic verdant landscapes, and rugby, rather than olive groves, umbrella shadow casting pines, and la […]
Organically certified produce doesn’t mean that it is toxin-free, neither it guarantees zero pesticide residues. Why is that organic lifestyle is not enough?
The Michelin guide is also the Olympus that most ambitious chefs desire to climb and reach its three star summit. Yet some refused the star awarded.
Tasmania is a much older wine producing region than you may suspect. In fact, South Australia, where today the biggest names in the Aussie wine scene nest (think of Penfolds […]
The world’s best chefs in collaboration with food journalists, are challenged by the wildness of nature and unfamiliar destination. The modern chef is thrown back to hunter-gatherer age in this book inspired by survival.
I love food too much as I cherish my well-being so I dug in, taking notes on hundreds of flights. This is what I found out about the food offered on planes.
Nobuyuki Matsuhisa aka Nobu is a legend in Japanese cooking worldwide. Matsuhisa in Aspen and LA were his first restaurants.