Hans Neuner, executive chef of Restaurant Ocean at the Vila Vita resort in the Algarve Ocean loves to travel. When he left Austria to head to Porches in the Algarve he did not know he was going to end up staying there. But the region, the sea, the quality of the produce both from the land and the sea have made him stay. Nothing maybe exemplifies this story more than the Octopus dish that he served me recently at the restaurant. Octupus is a staple in Portugal like in other places on the Mediterranean as is the ‘prickly pear’ plant which is found pretty much everywhere in hot climates. And while it costs a fortune to buy one such fruit in the North of Europe where it does not grow, it is not only abundant but also wild in many countries in the Mediterranean. The prickly pear fruit is considered to be an exotic fruit for some and makes for a refreshing summer fruit but its leaf or cactus is also edible and used in South America. He learned this on a trip to South America and he … [Read more...]
Blueness: the new Japanese food bar concept by Sergio Herman and Syrco Bakker in Cadzand
Syrco Bakker, chef of internationally renowned restaurant Pure C in Cadzand Bad, Zeeland, the Netherlands is hoping that the opening of Blueness, a Japanese food bar, gives him the opportunity to take the restaurant to the next level as Sergio Herman's vision for this seaside resort takes shape. After the successful opening of Air Republic, a bistrot and cafe overlooking the new Cadzand marina, Blueness had a soft-opening during the summer months when the new wing of the Strand Hotel opened in July. Housed on the ground floor, Syrco Bakker and Sergio Herman have worked together to create a bar and casual restaurant with a Japanese style interior. The food focuses on the quality of Zeeland produce that is complemented by a distinct Japanese touch. "We knew we wanted to give the food an Asian touch. We originally thought we would create an Asian food bar but that was too vast and the cuisines are too different. We then started to experiment with Japanese and Indonesian cuisines and it … [Read more...]
Conversations around food: Voices at the Table in London
On Monday 25 June, Voices At The Table founders Miranda York and Anna Sulan Masing will continue their exploration into the conversations around food with the 7th event of the series. Drawing together voices from the realms of literature, theatre, history and food, speakers will read or perform pieces of writing that evoke a visual, sensory and emotive connection to food, sitting among the audience and joining them for a special three-course meal prepared by legendary chef Henry Harris at his Clerkenwell Pub & Dining Rooms, The Coach in London. If you happen to be in London that evening, consider getting the tickets fast because these tend to sell within minutes for the previous events. Following the ethos of At The Table’s online editorial, print magazine, films and previous events, the Voices At The Table series celebrates British food culture in all its glorious variety. Finding a setting that shares the same philosophy is integral to the events. Having been a drinking … [Read more...]
Clamato: A must-have experience in Paris
A few years ago my wife was celebrating her birthday on a Sunday. Armed with a list of 10 restaurants I wanted to take her to, I discovered to my dismay that they were all closed on Sunday. This was Brussels but Paris, just one hour and 20 minutes away by train is no different. The reason for Sunday closure is understandable though frustrating for visitors who do not have a choice. Many restaurants want to give their staff a well deserved weekend break. Beggars cannot be choosers so finding yourself in certain cities on a Sunday or Monday (depending on where you are) requires careful planning. Luckily in Paris, there are places that are open if you know where to look or who to ask. Clamato was one of the options for seven like-minded people from all corners of the world who happened to meet for the workshop of the World Restaurant Awards that was officially launched earlier this week. This fish restaurant/wine bar does not take any bookings and the wait promised to be long … [Read more...]
‘Heroes of Oud Sluis’ to take part in 2018 Foodfest in Cadzand on 4 June
Syrco Bakker and Sergio Herman have announced that this year's Foodfest will take place on Monday June 4 in and around Strandkerk in Cadzand-Bad. This year, Syrco and Sergio have decided to invite a selection of former colleagues who worked with them at Sergio's restaurant Oud Sluis in Zeeland. They call them the 'heroes of Oud Sluis'. Most of these chefs today work in some great restaurants in the Netherlands, Belgium and even further afield such as New York and Singapore among others. Together, they will be working with beautiful Zeeland products that they had used when they worked at Oud Slouis. "We are very much looking forward to working with them on 4 June. During Foodfest, they will all make their own dish with the produce from our region," said Syrco and Sergio. 75% of the tickets for the event have already been sold out. Foodfest is a festival where in addition to art, music and inspiring talks, good food and drink takes centre stage. After two successful early … [Read more...]
Roscioli: When in Rome do as the Romans (and the chefs) do
There is the World's 50 Best Restaurants list and then there is Roscioli. If some 'rebel' voters would have their way, then Roscioli Salumeria con Cucina in Rome would be a permanent fixture on the list. And when you visit you can sort of understand why. If there was a price for the best curated salumeria in the world this would win hands down. At Roscioli it is not necessarily about the preparation that goes into the dishes but rather about the curation of the best ingredients that the Rosciolis can procure from the cheeses to the cold cuts that are served at the restaurant or sold by weight. Curating such a list of exceptional produce from cold cuts, to cheese, olive oils, wines deserves all the accolades one can afford. For foodies, this is definitely what Ali Baba's cave would look like.This is the type of place which you dream of having in the city you live in. A passionate family that have been baking bread since the 1800s and have turned their deli into one of the most … [Read more...]
Nacarat (Amsterdam): ‘To die for and believe me I really like living’
I dutifully followed my wife who was climbing up every floor of the Hudson’s Bay Department store on Rokin in Amsterdam. It felt like it was the Via Dolorosa. Then, in between the suede boots at a 70 per cent discount and the new collection of bright yellow bikinis that Ralph was offering while it was minus three outside, I saw a sign I could finally warm to. Restaurant, it said. I hunched my shoulders and overtook the spouse, shoving her to the side with all the grace of an American football player who is about to be reunited with the touchdown line. I thought I was heading towards one of those self-service oases that the weary shopper, or her husband, gets to visit when in a department store. The kind where you weigh the cucumber and potato salad, pay for it and grab your cutlery all in one svelte urban movement. No way. This was Tel Aviv Bauhaus meets New Amsterdam cool. The grand open kitchen running down the middle of the place is flanked by rows of tables for two which are … [Read more...]
Formidable team cooking at new Valletta restaurant, Risette
If a bank manager had had his way Andrew Borg might be cooking fast food till this day. But the Maltese chef is persistent, contrarian and never gives up even when the going gets tough. His persistence meant that he successfully ran the Black Pig making a name for himself not only locally but also with international visitors to Malta. But it was not just the bank manager that he had to convince but also a local crowd that did not necessarily understand what he was doing. The chef patron of Black Pig Restaurant ended up closing the restaurant in September 2016 when he found a buyer but had a new project lined up. Together with the owners of Casa Ellul, a boutique hotel in Valletta, he set out to open a bistro though the project took longer to materialise than expected. He wanted to be able to work with a team and in the process he has assembled a team that can raise Malta’s bar when it comes to the fine dining scene. A few days before Christmas I received a WhatsApp from a friend … [Read more...]
COLLECTIVfood aims to revolutionise food supply to restaurants
Delivery of restaurant meals has been revolutionised through platforms like Deliveroo and Uber Eats. Now COLLECTIVfood aims to revolutionise the supply to restaurants connecting food producers directly with food producers cutting out the middleman and thus passing savings to both the customer and supplier. COLLECTIVfood Founder, Jeremy Hibbert-Garibaldi (great great grandson of Italian revolutionary General Garibaldi who helped to unify Italy), says “ the way that food is supplied into restaurants is old-fashioned, inefficient and ready for a revolution. We have built an easy-to-use procurement platform that directly connects restaurants and food producers and we are already seeing massive traction. It’s a win-win scenario.” One of their first restaurant customers, Notting Hill based rotisserie restaurant Cocotte , has seen huge benefits. “Through COLLECTIVfood we have a better quality chicken for a lower price, and since this is our primary ingredient it is significantly … [Read more...]
Getting to know part of the GELINAZ! crowd at O’ Boufes in Vienna
What better way to get to know part of the GELINAZ! crowd than with a casual lunch at O' Boufés, the casual restaurant of chef Konstantin Filippou and his wife Manuela. The duo hosted chefs and journalists for a lunch on Wednesday before the welcome dinner at the world renowned Vienna restaurant of Heinz Reitbauer, Steirereck and the transfer to Muhlathof in Neufelden where the GELINAZ DOES UPPER AUSTRIA took place. Chef Konstanin Filippou and his wife Manuela own two restaurants in Vienna, the causal O' Boufés and their flagship restuarant called Konstanin Filippou which gained a Michelin star soon after it opened its doors. The O Boufés was opened two years ago and is next door to their flagship restaurant and has been an integral part of their story. Serving pure and simple food that is characterised by great ingredients and good taste the cooking style at the O Boufés clearly reflects Konstantin's multicultural background (he is half Greek having a Greek father and … [Read more...]