September 14, 2017

RIESLING with SUSHI? Unexpectedly Excellent WINE and FOOD COMBINATIONS

Riesling stars: the grapes taste like they were born to complement Japanese foods. Photograph: Lukas Coch/AAP

Everyone knows the classic pairings, now check out some of  the marvellous new  cross-cultural   matches

Marsc’s graceful, floral, off-dry white makes a perfect match for delicately scented Vietnamese rice rolls.

The great traditional wine styles of Germany’s Mosel Valley...  go so well with  sushi,  it’s almost as if they were born to do the job.

The liquorice, pepper and herby flavours found in a fragrant, spicy  syrah...  fits Thai beef salads like a glove...

David Williams

September 02, 2017

Spanish Farmer Goes Out On a Limb for COW LEGS Cured à la IBERIAN HAM

García Cobaleda and some of his curing cow legs. Photograph: Sam Jones for the Guardian

Inspired by  the revered  jamón ibérico, Alfonso García Cobaleda is trying to do the same thing with  beef

In the chilled chambers of an industrial estate on the edge of a small Extremaduran town and the rolling pastures at the foot of the Sierra de Gata...

a lawyer-turned-cattle-farmer is engaged on a quest for gastronomic alchemy...

 in Santibáñez el Alto

August 28, 2017

The World’s Longest Flight Is Coming - Direct SYDNEY-NEW YORK or LONDON

Boeing’s 777X.
Source: Boeing

Qantas wants to fly  from  Sydney to New York or London nonstop—with a little help from Boeing and Airbus.

Two new models planned by Airbus SE and Boeing Co... will be able to make the nonstop trip to London20 hours and 20 minutes— from Sydney. This new model would also jet across the Pacific Ocean to New York in about 18 hours...

Justin Bachman

August 22, 2017

PICKLE Your Own VEGGIES with a Traditional Japanese NUKADOKO

Pickle your own veggies with a traditional Japanese <em>nukadoko</em>
Getting salty: Once a healthy nukadoko is up and running, it's easy to pickle many kinds of vegetables, which make excellent probiotic snacks. | MAKIKO ITOH

The  nukazuke  method of pickling vegetables in a fermented rice bran bed called a nukadoko was developed in the 17th century.  

These days, nukazuke pickles are back in the nutritional spotlight...

Nukazuke pickles are usually eaten after being in the nukadoko for one or two days ...   The most famous  type of preserved nukazuke is takuan, which is made with dried daikon.

Making a new nukadoko is simple — all you need are rice bran, salt and water. You can also add various flavor-enhancing ingredients to the mix such as sansho peppercorns, red chili peppers, konbu seaweed and yuzu citrus peel...

Recipe included...

Makiko Itoh

August 17, 2017

NEW YORK - Casual FRENCH CAFE Opens on Upper East Side

Philippe Delgrange, who owns Le Bilboquet  on the Upper East Side,  is putting the finishing touches on a new cafe   a few doors east of his bistro.

Café Bilboquet offers breakfast pastries, fancier sweets like éclairs, and ready-made  panini and salads, along with coffee, tea, beer and, soon, wine in an elegantly gilded setting with plush garnet banquettes.

A more complete menu will arrive in September...

Café Bilboquet, 26 East 60th Street (between Park and Madison Avenues), 646-869-8660, no website.

Florence Fabricant

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August 12, 2017


The Basque Mother Sauces Explained

Pil-pil... vizcaina...  green sauce   and  black sauce... from classic recipes to modern interpretations of these sauces with the help of top Basque chefs.

Unlike the classic French mother sauces, those of the Basque Countrypil-pil, ink sauce, green sauce and vizcainaare constantly evolving. “These sauces are alive,”...  

“Each town, restaurant or person can provide their own characteristic and adapted version by changing an ingredient or perhaps modifying the process...


Pedro Subijana, Hilario Arbelaitz, Genaro Pildain – these are just some of the individuals chefs like Aduriz, Alija, Arzak and Victor Aguinzoniz of Asador Etxebarri point to as the masters of the Basque mother sauces. But credit must be given first to “the creators of the sauces and grandmothers and mothers who cooked at home, they knew the secrets and shared their knowledge,” says Alija. And to those curious sailors and a certain telegraph operator.

Tom Jenkins

August 10, 2017


Trans-Siberian Railway: a Tasting Trail

Climb aboard as we take a culinary tour on a Tasting Trail like no other, on the historic railway that cuts the very soul of Russia.

Spanning over 9000 km, two continents and seven time zones, the Trans-Siberian Railway is one of the world’s great train journeys.

From Europe into Asia, the legendary line stretches from the bristling metropolis of Moscow in the west, over the great divide of the Ural Mountains, through the vast expanse of Siberia, to Vladivostok on Russia’s Pacific coast. 

Eating on Trans-Siberian trains is a mixed bag... But respite comes with each station stop...  a world of  gastronomic discovery awaits...

August 06, 2017

DORSET - FISHING COURSE - Fishing and Feasting on CHESIL Beach

You can’t get much closer to nature than cooking the fish you’ve just caught over an open fire on a 
shingle beach in Dorset 

‘In summer the numbers of mackerel here are unbelievable. They come in on the waves,’ says chef Steve Horrell, looking out to sea from the shingle shore of  Chesil Beach  in Dorset.

This iconic spot for anglers is the base for Horrell’s hands-on fishing course  - RGB Unhooked - which is about to be launched by his restaurant, Roth Bar & Grill... 

Unhooked courses run on 18 September and 9 October (10am-3pm, £150).
​Roth Bar & Grill, Durslade Farm, Dropping Lane, Bruton BA10 0NL

Francesca Ryan

August 02, 2017


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L'ail des ours...

Si vous êtes un fin gourmet, vous en avez sûrement déjà entendu parler sans pour autant savoir de quoi il s'agissait...

L'ail des ours est une plante sauvage  qui pousse le plus souvent dans les sous-bois humides ou près des petits cours d'eau.

Les premières feuilles apparaissent entre février et mars, les boutons floraux vers avril et les fleurs blanches d'avril juin.

 Comment cuisiner l'ail des ours...

July 28, 2017

The Best TAKE-OUT for Summer Picnics in LONDON and NEW YORK


They can't account for rain or ants, but these top restaurants make the food a cinch.

Restaurants are perfecting take-out and making it easier to pack it up and go... and still have it retain its quality... 

Peter Elliot

July 18, 2017


Yan-kit So’s Classic Chinese Cookbook  is a perfect gateway to the country’s cooking.

Here, food writer Fuchsia Dunlop recalls her friendship with its author.

Plus  five  brilliant  recipes...

July 15, 2017

Summer 2018 - Y/Project - Glenn MARTENS - New Designer Talent

Y/Project Summer 2018

Antwerp-trained designer Glenn Martens took the helm at Parisian menswear brand  Y/Project in 2013 and immediately introduced a womenswear collection. 

Did you know? 
Martens runs a democratic design studio, where, he says, "An intern has as much influence proposing a solution as I do." 

"I've seen some of the most interesting and unexpected shapes of the season from Y/Project. I love the opulent streetwear aesthetic, but when you feel and see the pieces up close, you'll be amazed by the couture techniques." – Philippa Holden, Designerwear Buyer