With this easy to follow the recipe on Braised Duck with Taro, you will be cooking in no time with fun and excitement. Introduction: Section 1 I really love Asian cuisine, maybe because I find their food very tasty and delectable. And there is one particular dish that I have been craving for since I have tasted it, the braised duck with taro in it. I’ve tasted in once during a Thanksgiving party together with my whole family. My father-in-law cooked it. It was mouthwatering and very delicious so I decided to ask for the recipe and make one for myself. It is easy to do actually once you have the necessary ingredients. Things That You Will Need To make a delicious braised duck with taro we will be needing specific ingredients that you could easily find. The quantities and measurements of these ingredients are very important, any less amount or more of these will impact the overall taste of your cooked food. So here they are and let’s check it one by one. 1 whole duck … [Read more...]
Archives for September 2017
Six hands dinner by Gert De Mangeleer, Zaiyu Hasegawa and Hiroyasu Kawate at Hertog Jan
When Zaiyu Hasegawa, chef of Tokyo restaurant Den came to Belgium to cook at Hertog Jan, the three Michelin star restaurant of chef Gert de Mangeleer and Joachim Boudens he came with a pan and a plan. He and Hirouasu Kawate, chef of Florilège challenged the Belgian chef to cook a Japanese style rice to accompany the main dish. The Belgian chef rose to the challenge and made a rice with cepes, marrow and snails which was one of those dishes that remains etched in your memories and which accompanied the pigeon from Steenvoorde and a dashi that was made by the two Japanese chefs. This was a splendid six hands dinner that Gert and Joachim hosted with the support of Visit Flanders and Arts Flanders Japan and which was aimed to raise awareness about this Belgian region. At the moment, the Belgian chef is reciprocating the visit with a trip to Japan where he is cooking at Florilege, Den as well as Yusuke Takada's La Cime in Osaka (the latter cooked lunch with Gert on the same … [Read more...]
Manu Buffara: ‘You need to know your land, your food, your culture, then you can cook with your soul’
For Brazilian chef Manoella Buffara of Restaurant Manu story-telling comes naturally. After all, she was studying to become a journalist before she decided to embark on her career as a chef. And that is a very good thing for Brazil. Cooking in her home town Curitiba where there was nothing as she herself says, she has taken a gamble that her story will attract not only people from her home town but also world travellers. But she clearly knows what she is doing from the flour she prepares for the restaurant to her journey through the kitchens of René Redzepi and Grant Achatz. Mention Brazil and the first chef that comes to mind is Alex Atala. It was he who discovered 'Manu' as she is known and it was he who encouraged her to go out and tell the story to the world. And what a story it is. A chef with a communications' background, she is spreading her story using not only travel but also social media. "I loved journalism before I experienced the kitchen. But then I discovered … [Read more...]
Carcasse and Maru join forces for four hands dinner on the Belgian coast
Hendrik Dierendonck, the renowned nose to tail Belgian butcher who also owns the Carcasse restaurant next door to his butcher's shop in Saint-Idesbald, Koksijde on the Belgian coast invited his friends and guests for a four-hands dinner with the team of Brussels Korean restaurant Maru. There is a reason why Dierenonck chose the Maru team. It is one of his favourite spots in Brussels and he loves the Korean flavours which marry very well with his style and philosophy of cooking. As one would expect from a dinner at Carcasse, this was clearly a dinner for meatlovers and also not for the faint-hearted though the message was clear. At a time when sustainability is the talk of the town, we need to forget prejudices and if we are going to eat meat, then we need to ensure that nothing goes to waste. That was the philosophy and the story behind this four hands dinner. From the blood sausage which Hendrik prepared in front of guests to fried cock's combs (prepared by the Maru team), pig … [Read more...]
Roberto Flore, the insectologist chef, to cook at À La Piscine in Lyon
If you are anywhere close to Lyon next week, then you should consider heading to À La Piscine for a unique six course dinner. The guest for two evenings on 15 and 16 September is Sardinian chef Roberto Flore, who works at Nordic Food Lab in Copenhagen with world renowned chef René Redzepi of Noma fame. Roberto is probably the leading chef in the world working to understand the reasons why people eat insects and how this is considered normal in many cultures around the world. A Sardinian, he discovered the 'holy grail' in Sardegna when he was still 8 years old. It was here that he came face to face with casu marzu, a cheese that is literally translated into English as "rotten or putrid cheese". This is a traditional sheep milk cheese that contains live insect larvae (maggots). He says that the seed of his fascination with why people eat insects was planted over 25 years ago at the end of that lunch. "A friend arrived with a piece of casu marzu with maggots jumping all around. … [Read more...]
The GELINAZ! welcome dinner at Steirereck
The red carpets were out at Steirereck for the GELINAZ! welcome dinner on Wednesday 16th August. Chefs from all corners of the world and journalists had travelled here to take part in the GELINAZ! DOES UPPER AUSTRIA event that was taking place on 20th August at the Muhltahof in Neufelden. But a visit as guests of Heinz Reitbauer was also on the cards because he is the most representative Austrian chef and the one who is leading a quiet revolution in Austria that could see the country ride the wave of culinary tourism that is rising in importance each year. Think about Austria and you think about Vienna, mountains, idyllic lakes, Alpine skiing and the Sound of Music. You might know about the Wiener Schnitzel or the Sacher Torte but Austria's food remains its best kept secret. But that could soon change. Love lists or hate lists there is a reason why Heinz Reitbauer of Vienna restaurant Steirereck in Stadtpark has been quietly rising in the World's 50 Best Restaurants list. His … [Read more...]
Marketing disaster for San Pellegrino as Dominique Crenn blasts their leadership on gender equality
Dominique Crenn has lashed out at San Pellegrino saying their leadership skills were disappointing and they were not inspiring. This comes after an image did the rounds on social media showing a total of 37 jurors for the San Pellegrino 2018 Young Chef competition from nine different regions without a single woman. This is not the first time that giants like San Pellegrino, Michelin or the World's 50 Best Restaurants list have been the subject of tough criticism for ignoring women in what is often called a 'boys club'. This despite the fact that the World's 50 Best Restaurants have come up with the title of female chef of the year. Dominique Crenn won the award in 2016 Pressure on this issue has been mounting over recent years with journalist Maria Canabal also setting up the Parabere Forum to raise awareness on the issue. But she was not alone. GELINAZ! silently organised an event in Upper Austria this summer which involved 12 male chefs and 11 female chefs (one female chef … [Read more...]
Heinz Reitbauer: GELINAZ! was a great opportunity to show the world what Austria has to offer
A quiet revolution has been going on in Austria in the world of food and that is being led by chef Heinz Reitbauer who has slowly but surely climbed up the rankings of the World's 5o Best Restaurants list to reach 10th place with his Vienna restaurant Steirereck which is housed in a monolithic glass cube. "We cannot imagine how important for Austria it is that GELINAZ! came to our country. It gives us a chance to show to a lot of people, to chefs and the whole world the products we have, the current state of gastronomy in Austria and what we are thinking about Austrian food. We have been working with our producers to build something for many years and now we have the chance to showcase it," Reitbauer told Food and Wine Gazette in an interview. "The quality of the products and the standard of cooking is very high wherever you go," says the most representative chef of Austria at the moment. "Maybe our wines are known better than our cuisine because you can nearly always find … [Read more...]
Four hands lunch by Gert De Mangeleer and Yusuke Takada at Hertog Jan
Gert de Mangeleer, the chef of three Michelin star restaurant Hertog Jan in Zedelgem, Bruges hosted a four hands lunch with Yusuke Takada from 2 Michelin star restaurant La Cime in Osaka, Japan on 24 August. Also present for the event were chefs Zaiyu Hasegawa of restaurant Den in Tokyo which holds 11th place in Asia’s 50 Best and 45th place in the World’s 50 Best Restaurants) and Hiroyasu Kawate, chef of Florilège, 14th in Asia’s 50 Best Restaurants. They helped Yusuke prepare his dishes for the four hands lunch before cooking with Gert a dinner on the same day. The event, organised with the support of Visit Flanders and Arts Flanders Japan aimed to raise awareness of this Belgian region while introducing a few Japanese and international media to some of Gert and Joachim Boudens favourite suppliers and fellow chefs. Takada is the most western of the three chefs that cooked at Hertog Jan, also because of the time he spent in France during his formative years. The lunch was … [Read more...]