Art of the poor cuisine: Ana Roš and Franco Aliberti

The great heart of a veal - by Ana Roš. Photo: Janez Pukšič

  SLO (bellow in EN) Večeri “Umetnost revne kuhinje” vsakič postavijo Ano Roš in njenega gosta pred izziv pripraviti vrhunske krožnike iz revnih sestavin. Vznemirljivi večeri, ki navdušujejo, in privabljajo goste in novinarje tako iz Slovenije, kot iz tujine. Bodo navdušili tudi vas? Prijazno vas vabim na četrti večer iz serije “Umetnost revne kuhinje”, ki … Continue reading

Blumenthal’s gin with earl gray tea

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  British chef Heston Blumenthal has launched a line of lemon gin and tea for the supermarket chainWaitrose. The drink mixes classic earl grey tea with what is described as high-end lemon gin distilled with almond, orris root, Juniper, coriander, lavender, angelica and Liquorice. Blumenthal promises that all people need to enjoy his flavor packed gin is … Continue reading

Sous Vide Cooking Invades The Home

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See on Scoop.it – Food, wine and other pleasures How sousvide cooking has risen from a professional cooking technique in the world’s best kitchens to the homes of amateur chefs. When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras. Through … Continue reading

Wild gourmet evening at Pavus

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Marko Pavčnik, chef of the restaurant Pavus from the castle of Laško, had a great idea. He decided to organize an wild gourmet evening – a dinner created from the wild ingredients he will find around his location in forrests, fields, rivers … plants, mushrooms, the wild … The creations of the chef will be … Continue reading

Four Seasons Introduces 15-Minute Room Service at all 86 hotels and resorts worldwide

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  It’s a common scenario for time-starved travellers on a tight schedule –meals are skipped, or grabbed on the go to less-than-satisfying results.Four Seasons to the rescue: introducing new 15-Minute Room Service, available company-wide by the end of the year.   “Whether needing to quickly replenish after a workout or wanting to toast the perfect … Continue reading

Interface by El Bulli

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INTERFACE Bulli, is a project that began with the collaboration of Ikonic (Pere Gifre and Daniel Molina) and Ferran Adria with his restaurant elBulli. Initially the project was based on a charge of Ferran Adrià to design its new dishes, but then they realized that they can actually go further and the goal became to design … Continue reading

Rhubarb-infused caramel from Iceland

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Nicknamed the “pie plant,” rhubarb is an ancient vegetable known as much for its medicinal qualities during the Liang dynasty as it is currently popular for its unusual tart flavor—perfect for desserts. The stalk is also interestingly a cold weather crop, making it ideal produce for the difficult climate of Iceland, where a few years … Continue reading

A master craftsman’s line of carbon steel knives for at-home chefs

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The term “Master Bladesmith” may stir images of medieval men hammering steel on anvils, preparing for battle. Yet visit the workshop of Bob Kramer, one of only a hundred certified such experts in the world, and you’ll find a modern craftsman at work, renowned for his custom-made carbon steel blades—which regularly sell for up to $26,000 … Continue reading

Interview: Pier Bussetti, Castello di Govone, Govone (Piemonte, Italia)

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Pier Bussetti, young chef from Piemonte, who has this year gained his first Michelin star is an artist in the best sense of the world. His plates are artworks which express the deepest harmony between the taste and form. Great creativity, research, innovation and  sensibility have put Pier Bussetti not only between the best italian … Continue reading

Fun with fish: Learn directly from fishers and cooks

Photo: Archive Slow Food

Photo: Archive Slow Food Slow Fish is back at the Genoa Fiera (Italy) from May 27 to 30, the fifth biannual international event dedicated to the world of fish and marine ecosystems. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption.     In the Slow Food Education space within … Continue reading