June 26, 2015


Jock Zonfrillo shucks a clam pulled straight from the reef.

 Jock Zonfrillo shucks a clam pulled straight from the reef. 

The young chef scours the Outback in his one-man crusade to bring native ingredients and  Aboriginal culinary traditions to fine dining...

 “There are 20,000 edible native things in this country,” he says. “You could write six encyclopedias on the subject.”

June 18, 2015

PARIS’s Newest Purveyor of France’s Finest Foods Was Inspired by New York Specialty Shops

La Maison Plisson, Paris's newest purveyor of France's finest foods, was inspired by New York City's specialty shops.
La Maison Plisson, Paris's newest purveyor of France's finest foods, was inspired by New York City's specialty shops.Credit

In  Paris - La Maison Plisson - a stylish new cafe-restaurant-grocery store - in the  Marais, hasn’t even been open for​ two​ month​s​, but it has already become something of a gastronomic institution...

The large, airy shop showcases ​France’s​ finest foodstuffs, which is why the original inspiration for this project may come as a big surprise: the specialty food shops of New York City.

“I lived in New York in the ’90s,” says Delphine Plisson... “I used to spend hours at Dean & Deluca, Whole Foods and all of the other great food stores in the city. 

When she moved back to France ... ​ she not only missed the great food stores, she couldn’t believe food retailing in Paris had become so dull. 

The menu ranges from soups and meatballs to rice puddings and croissants.
The menu ranges from soups and meatballs to rice puddings and croissants.Credit 
Jean-Philippe Baltel/La Maison Plisson

La Maison Plisson 
93 boulevard Beaumarchais, 3rd Arrondissement

June 15, 2015

LONDON - Burberry Unveil New Eatery - THOMAS's In Regent Street

Thomas's - 121 Regent Street London

Burberry – announce the expansion of its global flagship on London's Regent Street.

Unveiling a new restaurant concept and a special area dedicated to gifting...

Discover the details and take a look inside here...

Thomas's and the newly-expanded boutique is  open now  at Burberry 121 Regent Street in London


Burberry unveil new eatery: Thomas's in Regent Street, London

June 13, 2015

PARIS - Le Cordon Bleu COOKING SCHOOL - Secrets Of Souffles

The winter garden at Le Cordon Bleu International in Paris
The winter garden at Le Cordon Bleu International in Paris
Photo: Le Cordon Bleu International

Le Cordon Bleu is known for its exemplary standards of French cuisine preparation... It is known as the  Babylon of baking...

 Every year, aspiring students from around the world come to the Parisian institute to study in pursuit of knowledge and coveted patisserie and cuisine diplomas...

A chocolate flan.

June 12, 2015

Beyond Olive - 5 COOKING OILS You Should Be Using

Roasted Pistachio Oil
Pistachio Oil 

Olive oil, we still love you. But with so many other options out there for frying and drizzling—from avocado to pistachioit’s worth playing the field...

Here are five delicious and versatile cooking oils to try...

 As a rule, the more intensely flavored the oil, the shorter the shelf life. You’re best off storing these in the refrigerator, where the low temperature and darkness will keep them at their freshest...

June 10, 2015

Star Portuguese Chef JOSé AVILLEZ

Chef José Avillez in his own home kitchen.
Chef José Avillez in his own home kitchen. 

IN A FEW SHORT YEARS, chef José Avillez has come to personify Portugal’s culinary mojo...
A native of Cascais... Mr. Avillez spent crucial time away from Portugal during his 20s, with stints under France’s traditional three-star Michelin chef Éric Fréchon and Spain’s gastronomic mad scientistFerran Adrià...

José Avillez’s Prawns à Bulhão Pato

June 04, 2015


 A Baltic island brake-away … Bornholm - Denmark
Dueodde is easily the best beach on the island

Once a simple beach escape, Bornholm - a Danish island in the Baltic - has reinvented itself as an eco-friendly, foodie destination boasting the world’s first ‘cradle-to-cradle’ hotel  and 150 miles of cycling routes...

June 02, 2015

A SUSHI-RICE Tasting - Searching For The Holy Grail Of Japanese RICE VINEGAR

A long process: Rice is poured into a polishing machine. 

Akihiro Iio... is the fifth generation of his family to run Iio Jozo - a venerable vinegar house - outside of Kyoto. Using locally grown rice, the Iio family has been producing vinegar for more than 120 years - since the early 1960s - 100 percent organic.

Their top-quality  sake is brewed in a 100-year-old building over the course of 40 days using equipment built 50 years ago... 

a sushi-rice tasting...

First he dumped the steaming rice into the  handai - wooden rice tub - and then immediately began cutting  into the rice pile and spreading it, allowing it to cool...

The accepted method of making sushi rice involves fanning and cutting the rice, and sprinkling it with sweetened vinegar at the same time...

June 01, 2015

TOKYO - Shōjin Ryōri Chefs Offer VEGETARIAN COOKING CLASSES In English

TOKYO - Shōjin ryōri chefs offer vegetarian cooking classes in English - Monk food: (Clockwise from left) Nasu dengaku (fried eggplant with sweet miso), tofu, red-bean paste dessert, shirotama zunda ae (rice dumplings with soybean paste) and cold buckwheat noodles with toppings. | LUUVU HOANG
Clockwise from left - Nasu dengaku - fried eggplant with sweet miso -  tofu - red-bean paste dessert -  shirotama zunda ae - rice dumplings with soybean paste - and cold buckwheat noodles with toppings.

I had to do a double take when I arrived for my lesson with Tokyo Cook, a company offering Japanese cooking classes in English that launched in March...

Although the website mentions that the kitchen studio is “hidden inside the newly opened restaurant Sougo” — the less-formal sibling of Daigo, Daisuke Nomura’s Michelin-starred shōjin ryōri - Buddhist vegetarian cuisine - restaurant — I hadn’t expected it to be so well concealed.

A table had been set for three, and chef Shinichi Yoshida was already busy at the stove...

May 31, 2015

In MOROCCO, Exploring Remnants of JEWISH HISTORY

Inside the mellah, wares echo those once sold by its former inhabitants.
Credit Ingrid Pullar for The New York Times

Although as many as 240,000 Jews lived in Morocco as recently as the 1940s, only around 3,000 remain in the country today. Youness and I had not come to look for the Jews... we had come to look for the traces they left behind.

These traces - whether in buildings or objects, or less tangibly in music and stories and memory - were ubiquitous if sometimes elusive in the mellahs of  Fez and... Marrakesh
They are often untouched, and untouched means intact, but time, cruel time, has begun to have its way...

This exchange was translated from Arabic by Youness Abeddour, a guide and documentarian who agreed to share with me his knowledge of the mellah, the walled Jewish quarter, of Fez.

May 30, 2015

SOFT-SHELL CRAB Arrives With the Heat

Evan Sung for The New York Times

An Alaskan King crab is enormous, with incredibly long legs. By comparison, the hefty, meaty  West Coast Dungeness crab seems small.

But the Eastern blue crab is smaller still, and it has a marvelous, distinctive feature. 
Some East Coast fisherman’s clever ancestor discovered this... 

During warm weather, the  blue crab miraculously sheds its hard outer shell and grows a new one. That moment must be seized...


May 28, 2015


Author and Chef Anthony Bourdain is photographed at the Sebel Pier One Hotel in Walsh Bay during the 2011 Sydney Writers Festival.

Anthony Bourdain has been named editor-at-large for the website Roads & Kingdoms - a digital media company that covers global food, politics, travel and culture... -

"I became aware of the site pretty early on and was blown away by what I saw," ... "This is smart, deeply immersive long-form stuff. Beautiful photographs...

 It's a personal essay with a point of view about interesting and sometimes arcane aspects of faraway places. And I just really admire that."