Learning
Last decade’s food trends
CHICAGO, Jan. 4 /PRNewswire/ – The Food Channel® (foodchannel.com) editorial staff has compiled a look back at the last decade in food, giving a perspective on the top flavors, biggest foods, food influences and top food stories.
According to foodchannel.com editors, the biggest trends of the...
Yu’s Family Kitchen 余家厨房
Yu Bo is the chef-owner of Yu’s Family Kitchen (yu jia chufang), in the Sichuanese capital, Chengdu, which he runs with his wife, Dai Shuang. In his small restaurant with only six private rooms, Yu offers grand banquets of as many as 40 courses which revives the grand style of banqueting in the...
Sebastien Bras
I had the wonderful opportunity to attend Sebastien Bras’ program at the World Chef Showcase to learn about his approach to classic French cuisine, while watch him demonstrate the amount of work and detail that goes into creating the gargouillou de jeunes legumes.
Ranking seventh in the 2009 S....
The S. Pellegrino World’s Top 50
The most prestigious list in world – you’ve heard it first here!
So far, I’ve only visited 8 restaurants in the top 50…. which means, only 42 to go!
The Top 50:
1 El Bulli, Spain (=)
2 The Fat Duck, U.K. (=)
3 Noma, Denmark (+7)
4 Mugaritz, Spain (=)
5 El Celler de Can Roca, Spain...
The perfect baked potato
I’ve finally worked out the secret for the fluffiest, softest baked potato. I only used regular washed potatoes as well!
The temperature/time combination is: 190°C for 1.5 hours.
Using a fork, prick potatoes (deeply) with holes around 1 inch apart.
The inside should be creamy and fluffy, like...
Ferran Adria
My hero!
On the weekend Adria, 46, held spellbound a sell-out audience of 1500 chefs and foodies at Hamer Hall, lecturing about his approach — part bowerbird, part boffin — and presenting videos of elBulli’s methods and food.
Dishes included flexible meringues that look like timber, astonishing...
La Cucina Romana
CIRA Cooking School – ‘La Cucina Romana’ with Massimo Bianchi
CIRA (The Council Of Italian Restaurants In Australia) was started by 12 Italian-Australian restaurateurs for cultural and educational purposes, to promote the values of Italian food in Australia. Fortunately for us, CIRA...
New Style Salmon
I LOVE a bit of flattery… Even if it’s from an 8 year old!
New Style Salmon
Serves 4-5
8 – 12 ounces sashimi (Atlantic Salmon)
2 Tablespoons minced garlic
Fresh gingerroot, julienned
Chilli, thinly sliced
Shallots, very thinly sliced
12 Tablespoons extra virgin olive oil
4 Tablespoons...
Culinary partners in crime
Yas, a fellow foodie and PHP extrodinaire, sent me an amazing gift! He writes one of my favorite foodblogs with a hint of Gen Y web2.0 musings on Hungry Digital Elf.
Alain Ducasse’s Culinary Encyclopedia – from Acacia to Cardoon, to Fois gras, Patridge to Spider crab and all the way...
