The second part of the event co-founded by chef Norbert Niederkofler returned to Bruneck in South Tyrol after its success in Venice. The event which brought together over 200 guests was held in Burdock and Kronplatz among the snowy peaks of AlpiNN - Food Space and Restaurant where the foundation is located. The international sustainability event, created by Norbert Niederkofler and Paolo Ferretti is based on Niederkofler’s Cook the Mountain philosophy. Chefs and guests will focus on questions like how to reduce waste and protect such precious territory and how to rely on the circular economy to encourage reuse. On Saturday evening, an unprecedented 44-hands dinner was organised. Norbert Niederkofler cooked with 22 young established chefs who had joined him in the kitchen at the St Hubertus - Hotel Rosa Alpina over the years and have therefore helped him spread his philosophy around the world. These were Mattia Agazzi, Bernhard Aichner, Eugenio Boer, Simone Cantafio, Fabio … [Read more...]
Humus x Hortense invite Emile van den Staak from De Nieuwe Winkel for plant-based feast
BRUSSELS: Humus x Hortense in Brussels has fast established itself in Belgium as one of the leading, if not the leading proponent of plant-based fine dining in Belgium. The visionary couple Nicolas Decloedt and Caroline Baerten started their concept in 2008 and today have won accolades not only in Belgium but also outside of Belgium for their vision and direction. So it was no surprise that for the first ever Belgian gastronomic tour on plant-based dining, Humus x Hortense would play a central role. Visit Flanders recently hosted a four day gastronomic tour for food writers from across the globe to plunge them into the world of plant-based dining. Humus x Hortense have been proponents of sustainable gastronomy and lowest food waste possible thanks to ancient conservation techniques and zero-waste cocktails. For the occasion, Nicolas invited chef Emile van den Staak from two Michelin star Dutch restaurant De Nieuwe Winkel for a unique four hands dinner which showcased what … [Read more...]
Sebath Capela is in his ‘Elements’ at Indrani Lodge
Sebath Capela, one of Belgium’s promising young chefs is finally ready to showcase his new playground. At Elements, a new restaurant within Indrani Lodge a few kilometres away from the landmark lion monument in Waterloo, Belgium he is improvising with nature and all its elements to serve a very interesting menu focused on vegetables grown on the property and protein that comes from small farms close to the restaurant. Elements is part of a project created by Philippe and Jessica Brawermann, a couple who bought a farm in the Belgian countryside not far from Brussels and turned it into their home. Today, they’ve invested in a wellness hotel with 12 rooms, a 36-seat restaurant, a 20 seat lobby bar and a yoga studio among others. Their vision had been that of going past the buzzwords of sustainability and really focusing on making the property as ecological as possible. The lodge, restaurant as well as 39 neighbours benefit from a joint heating system using biomass and geothermic … [Read more...]
Geranium is top restaurant in World’s 50 Best Restaurants 2022 list
LONDON: Restaurant Geranium in Copenhagen was crowned the World’s 50 Best Restaurant no 1 for 2022. at the award ceremony in London on July 18. Led by chef Rasmus Kofoed, the top award was somewhat expected after the restaurant placed second to Noma in the list in October of last year. Speaking on the award, Rasmus said he had prepared a few words in case magic happened and said that magic had indeed happened. The Danish chef of restaurant Geranium thanked his team and his wife for their constant support saying that when the restaurant changed location in the middle of the financial crisis in 2010 it was a restaurant in a dark and soulless room in a stadium. “We survived against all odds thanks to big dreams, strong friendships, burning passion and dedicated team members. Geranium became our vision of embracing the circle of life,” Rasmus said food was a connected that enabled people to share tradition culture and creativity and he felt grateful to be part of this. Just … [Read more...]
Al Meni circus tent food festival returns to Piazza Fellini in Rimini for 2022 edition
RIMINI: Wherever you walk in Rimini, the Italian coastal town on the Adriatic Riviera in Emilia Romagna made famous by one of the greatest film directors of all time Federico Fellini you see the mark he has left on the city. The cinema, the Grand Hotel Rimini, the museum, shops all pay tribute to the Italian legend. Al Meni, the food festival that started nine editions ago in Rimini under the hospices of Massimo Bottura, has Fellini and poet Tonino Guerra as its inspiration. Held under a circus tent called Circo 8 e 1/2 like Federico Fellini’s film, the name Al Meni is the title of a poem by Guerra which means Hands in Romagnolo dialect. Under the circus tent, 24 chefs from Italy and the Mediterranean basin came together to present dishes from their restaurants at street food prices. After two years in the city centre, the Circus tent went back to its original place in Piazza Fellini just in front of the Grand Hotel Rimini and the Mediterranean sea. Massimo Bottura, chef of … [Read more...]
Slovenia’s BRDA&Vino food and wine festival returns with a bang
The much awaited BRDA & VINO Wine and Culinary Festival returned to the picturesque medieval village of Šmartno after three years on Saturday 23 April. It was great to be able to attend again after my last visit in 2019. The regular visitors who came from all across Europe and beyond and me had missed this event. BRDA & VINO is popular for many reasons, among them: the variety of dishes and wines on offer, the lovely atmosphere brought on by the many entertainers and the visitors themselves, the setting and surrounding views. All who attend are in a happy mood, heightened by the festive live music performances. Beautiful location The idyllic location, the tiny village of Šmartno, is bang in the centre of Slovenia’s most coveted wine-producing region—Goriška Brda, which has often been dubbed Slovenia’s Tuscany. One will see why when admiring the rolling hills and vineyards from one of the many hilltops. Šmartno itself is perched on a hill and offers amazing views of … [Read more...]
Racines: a way with pasta
BRUSSELS: The large raviolo stuffed with a whole burrata and a tartare of red prawns flown in from Sicily is cooked for just 52 seconds in boiling water. Chef Ugo Federico of Brussels restaurant Racines wants the burrata to melt but remain inside the pasta and the tartare of prawns to be served as a tartare, i.e. still cold. The end result is not only spectacular to see but also to eat. It is one of the signature dishes at Racines but it is not the only spectacular pasta dish. Soon after, there is a tortellino ‘carbonara’. For purists, it is not exactly carbonara because Ugo is using Parmiggiano Reggiano that has been aged by Belgian cheese affineur Van Tricht instead of Pecorino Romano for the filling and there is truffle instead of guanciale to top it up. There is a pasta with nduja and provolone Silano from the same region that hits all the right notes. It is on the right side of spiceness and the creaminess from the melted cheese combined to perfection with the acidity given to … [Read more...]
Second batch of smoked mushroom garum by Noma Projects returns for sale next week
The Smoked mushroom garum sold by Noma Projects which instantly sold out when it was launched the first time will again be available for purchase next week. The team has been crushing, blending and brewing the next batch which goes on sale on Wednesday at 3pm. This is a pre-order for those subscribed to the Noma Projects newsletter. Products may sell out during pre-orders. If they are not, the garums will be sold to the general public on Sunday May 8. Due to high demand during the launch, Noma Projects is limiting sales to 1 product per person (one single, one bundle, one 4-pack, or one gift set) to allow more of their friends to order. Noma Projects said that international shipping rates have unfortunately been rising due to fuel surcharges but they were working to improve this as they grew the service. Fermentation and garums have been one of the sources of success of Noma as it shifted to a more vegetable based cuisine over the years. Now, two of their favourite garums will … [Read more...]
Slovenia brings innovative thinkers for second edition of European Food Summit
The European Food Summit has taken its place as one of Europe’s most important gastronomy-oriented events. The event, in its second edition took place in Ljubljana in November. It was not just a forum for discussion offering delightful food for thought but also served to showcase some of the country’s most notable places also offering delightful food for thought. “The most beautiful things in the world cannot be seen or touched, they are felt with the heart”. Saint-Exupéry’s inspirational quote from “Le Petit Prince” was the first thing to read on the “reincarnation” menu of Hiša Franko, in picturesque Kobarid, helmed by Ana Roš. This was the location of a warm welcome on our first day in Slovenia, at the flagship restaurant of the country which is fast becoming the ‘green star’ of the culinary world. Chef Ana Ros is a champion of sustainability, and as Slovenia's leading chef and the one most internationally recognised, she has helped to pave the way for young Slovenian chefs to … [Read more...]
In search of identity: Malta’s culinary scene has never looked brighter
VALLETTA: Malta’s culinary scene has never looked brighter. A six week stay on the island in summer only served to confirm what I have been observing over the past few years. The introduction of Michelin, despite some criticism, has really pushed the bar as ambitious chefs and restaurateurs step up their game amid the hardships and difficulties that the pandemic has created. There were two dinners over the summer that taken separately both could easily fit the bill as among the best I've enjoyed on this Mediterranean island. They say comparisons are odious and indeed it is unfair to compare the two experiences because one involved Alex Dilling, the chef of former 2 Michelin star restaurant The Greenhouse with an impressive pedigree of working under French giants Alain Ducasse and Helene Darroze before going solo. The British chef was spending 100 days at Ion - The Harbour (later extended), one of the latest restaurants to clinch a Michelin star under talented Maltese chef Andrew … [Read more...]