On the (Mozzarella) Roads is the name of a convention taking place in the ancient city of Paestum (Salerno) Italy on 13 and 14 April. The organisers of the event have managed to secure an impressive lineup of Italian and international chefs. While anyone who has tried a Mozzarella di Bufala Campana will know how incredibly good this ingredient is especially in its simplicity (salt, pepper and a touch of excellent extra virgin olive oil may be enough), few would imagine that for eight years, chefs worldwide have been meeting to showcase this ingredient in their cuisine. What unites chefs in this event is one common denominator. They have to show how they use the Mozzarella di Bufala Campana DOP. But given the calibre of the chefs in question, you can rest assured that they will not be serving just a simple Caprese salad or a pizza with mozzarella di bufala. This is the eighth edition of the event that was created by Albert Sapere and Barbara Guerra. Among the chefs taking … [Read more...]
Archives for March 2015
Culinaria 2015 programme announced
The programme for Culinaria 2015 has been announced. The annual culinary event, which enters its 7th year has as its main theme the Belgian effect. What is the Belgian effect? The theme this year highlights the best of Belgium and what probably unites the country best - its cuisine. Bringing together some of the country's best chefs (see list below), Culinaria takes place in the splendid Tour et Taxis, Brussels between Wednesday 6 May and Sunday 10 May. It is a unique opportunity for foodies to savour dishes prepared by many of the country's best chefs in one menu. There will also be workshops by international chefs such as Michael Troisgras (Troisgas), Nicolai Nørregaard (Kadeau), Loic Villemin (Toya) and Even Ramsvik (Ylajali). Belgian gastronomy has a lot to offer thanks to its position in the centre of Europe, its access to exceptional produce and the multicultural mix which has driven chefs to create a very interesting cuisine. During the event, Michelin star chefs … [Read more...]
Weekly roundup of great reads on food and wine #25
The Observer Food Monthly has a list of the 50 hottest places, people and trends in food. Like all lists there is bound to be disagreement as to what has not made it to this list. Nevertheless, this is full of information on all matters related to food, so make sure you bookmark it and keep it as a reference point. Robert Parker, the influential wine critic has advised against buying wine as an investment. He pointed out that given the professional storage costs, slow appreciation and insurance costs, investment in wine is a tough and often fruitless endeavour. We do not necessarily agree with his 100 point system but agree that wine is there for enjoyment and not as an investment. Tim Atkin writes about the en primeur system in Bordeaux. He says that the system, to sell wine years before it is bottled, is outmoded, outdated and out of touch with modern consumers. We fully agree. Ultimately consumers will decide, but it might actually start to make sense for Bordeaux wineries to … [Read more...]
Money talks: Controversial sponsorship at Milan Expo highlights many contradictions
They say you need to lead by example so the announcement by Expo Milano recently that McDonald's and Coca Cola are now event sponsors has raised more than a few eyebrows. With the theme of the Expo Milano 2015 being 'Feeding the Planet, Energy for Life', many were quick to point out that this sponsorship announcement was jarring to say the least. With the Expo aimed at raising awareness about sustainability, food waste and healthy living, it is no wonder that the decision has been criticised by many. To understand this contradiction you may want to read further below what the Milan Expo is about. Slow Food were quick to point out the contradiction. They said that "we continue to believe that in order to feed the planet, it is essential that we consider social and economic sustainability, in terms of access to good, clear food that is fair for all. We also continue to believe that multinationals cannot in any way represent solutions as to how to nourish the … [Read more...]
Sergio Herman on food waste: Chefs need to lead the way
Sergio Herman is an inspirational figure for chefs and foodies alike. His work ethic and determination led him to the top of the culinary world making him one of the most recognised and talented chefs in the world. For his story, you may want to take a look at our more in-depth interview. When we meet chefs we like to ask a series of similar questions to try and get insight into what they look for when they eat out, what they like to eat, their mentors and their view on an issue on which we like to raise awareness - food waste. So we started this set of questions seeking Sergio's view of food waste. "Here at The Jane, we try to waste as little as possible. Trimmings which we don't use are turned into stews, served in the bar or to staff. We try to work with everything, maybe making chips with the trimmings from vegetables." "Sometimes I look around and see all the fish being used in restaurants around the world, I ask where is this all coming from. I worry because I think … [Read more...]
A unique look at stunning bars and restaurants
Let's Go Out Again is the name of a book published last month by Gestalten. It's a stunning book about architecture and restaurants, bars and unusual food places. The cover caught our attention because it features the restaurant The Jane by Sergio Herman and Nick Bril in Antwerp (Read our interview with Sergio Herman here). The book is edited by Robert Klanten, Sven Ehmann and Michelle Galindo. It looks at how interior designers and architects worldwide are working together with chefs and restaurateurs to create new concepts to make going to a restaurant a multisensory experience. In the interview with Food and Wine Gazette, Sergio Herman spoke about the detail they had gone into to make The Jane an eclectic experience for diners, making it simpler than his former restaurant Oud Sluis, but without compromising on quality or presentation. The location is all the more stunning and Sergio Herman defined it as a 'once in a lifetime project'. The dining experience has been changing … [Read more...]
Two Sicilian recipe books to make your mouth water
It is perhaps difficult to pinpoint an episode that really triggered my interest and passion in food and wine. Like every passion, it developed over time. But nothing has left its mark on my philosophy of eating and cooking more than an island neighbouring the island where I was born. Memories of Sicilian food do not just trigger a sense of nostalgia but in a way they mark my culinary roots. My love of cooking started with Sicilian food, and the philosophy I appreciate most in cooking, which is to showcase exceptional ingredients, comes from there. What strikes you most when you visit Sicily and eat Sicilian food is the simplicity of the cuisine. Here, most chefs will let the ingredients do the talking without intervening to complicate matters or enhance flavours. But its also a cuisine that can be complicated mixing sweet and sour flavours in one dish. Whenever I meet a chef, I like to ask what their best meal has been. While this question may sound simple, I'm not sure I … [Read more...]
Weekly roundup of great reads on food and wine #24
Yesterday we came across a quote on Twitter which went something like this: If your ingredient list reads like a novel it is best to stay away. It may sound obvious but whether we like it or not we end up succumbing to the convenience of supermarket food. However, author and journalist Joanna Blythman is on a mission to change this and she is clearly raising awareness on the horrors that go into convenience food. Her book Swallow This: Serving up the Food Industry's Darkest Secrets promises to be a shocking read. Blythman has also been able to promote her book and raise awareness through articles in newspapers. This one really turns your stomach. You've been warned. Wasting food is becoming unfashionable. It is great given that we lose about 31 per cent of our food to waste on a daily basis. While San Francisco, in the United States was the first city to make its citizens compost food, Seattle is the first to punish people with a fine if they don't. Running an efficient kitchen is … [Read more...]
Sergio Herman: Seeing light at the end of the tunnel
When Sergio Herman stunned the culinary world in 2013 by announcing that he would close his famous restaurant Oud Sluis, few people could understand his decision. But, as he told Food and Wine Gazette, once he had achieved all his objectives he no longer felt motivated. "I could have gone on for another five or 10 more years but would it have been fun? For me the answer was no. I also wanted to find balance in life." He still works extremely hard and opening The Jane, a stunning restaurant in an old church in Antwerp with chef Nick Bril was no walk in the park. "It was very hard to set this up. I was here every day before its opening. But now I can say that after nearly a year open, I have more balance and I am seeing light at the end of the tunnel." Sergio is still present in his two restaurants The Jane and Pure C. "I quit Oud Sluis but I did not stop. It's still a hectic life but its completely different. This week for example, I am at The Jane three days, at Pure C on Friday … [Read more...]
Ten reasons why food critics in newspapers may disappear sooner than we think
Elisia Menduni, a journalist we follow on Twitter tweeted on Monday that editor of Observer Food Monthly Allan Jenkins had said that the food critic in newspapers will no longer exist in 10 years time. She was participating in the Parabere Forum organised for the first time in Bilbao. The forum aims to bring a collective of women from across the gastronomic industry. We replied saying we thought that this will happen much earlier. Twitter is a great tool for engagement but it is not necessarily the best platform to delve deeper into why we think so. So here are a few points on why we think that food critics (as we know them today) will disappear in newspapers sooner than 10 years. 1. Go back 10 years and think of what did not exist back then. When we look back, it is amazing to see how quick the pace of change has been. Few would have realised that such major disruptions in many industries were around the corner. 2. The newspaper (and media organisations as we … [Read more...]