Golden Olive oil from the heart of Croatia, infused with gold flakes
Luxurious gourmet has always been a mandatory choice amongst the most elite. Every food product has its unique traits and retailers need to keep up with rising demands. The Golden Olive Oil is one such exemplary product intended for ‘food decoration and a hedonistic gastro-experience’. Golden olive oil tastes just like a real olive, slightly … Continue reading
Molecular Cuisine in the Home Kitchen
Liquid nitrogen ice cream, sodium alginate pearls, goose liver whipped cream…these are the results of molecular cuisine, which also teaches how to produce 6.34 gallons of mayonnaise with only one egg yolk. Indeed, the term molecular cuisine is meaningless except to a small elite who are familiar with the chemistry, synthetic products and latest technology necessary … Continue reading
CDC event in January – Double fantasy: Jeffrey J. Vella + Janez Bratovž
We are starting the new year in a great way and are warmly inviting to join us at this delicious journey. Our first event this year will be dedicated to a double fantasy (two cold starters, two warm starters, two main dishes, two desserts) created by two great chefs. We are proud to present you … Continue reading
Architecture of the Culinary Art Schools
You can relax now and forget all of your bad memories (should you have any…) of drab and dreary home economics classes because the newest cooking schools are cool. It is true that The Culinary Art School in Tijuana, Baja California, Mexico is not of the high-school variety – it is for serious chefs with high … Continue reading
Top 10 Culinary Guides
Hungary CAROLYN BANFALVI Author of the definitive “Food Wine Budapest,” Carolyn specializes in arranging individual tours of Budapest’s markets and restaurants which includes cooking a meal with the purchased ingredients She also takes people on gastronomic tours of the Tokaj wine region, with the next scheduled one being on October 9 to coincide with the … Continue reading
Flexible table cloth made of silicon
Spread the dish on the table. The flexible table cloth that looks just like a dish makes it possible to prepare food anywhere just by spreading it. The meal is over when the ‘dish table cover’ is removed and washed. A sheet of a flexible ‘dish’ that is folded or crushed brings a new way … Continue reading
Almost genius: double sided jar
How many times have you foraged to the bottom of a jar only to find that you can’t get that last half teaspoon-full? It’s a problem as old as the contents itself. Shouldn’t there be a 21st century design solution? The designer of the Easy PB&J Jar, Sherwood Forlee, may have created the perfect jar design: a … Continue reading
Triumph of Herbs – Majerija (Slap, Vipava Valley, Slovenia)
When we arrived to Majerija rain was falling and no sun was on the horizon. We were searching for the entrance after being refreshed by a shower of raindrops and strong wind (burja/bora) which was combing the nature around the house and spreading the perfumes of herbs. The inside was warm and cosy, interior is made … Continue reading
Scallops, duck, pecorino and foie gras – By Jeffrey J. Vella
Jeffrey James Vella is the executive chef at the Zinfandel restaurant in the Regent Esplanade hotel in Zagreb (Croatia). He is in charge for superb cuisine prepared at the restaurant. Internationally experienced in leading top restaurants before coming to Zagreb, he worked at many prestigious addresses. Building up on the Esplanade tradition of the finest cuisine, … Continue reading
Carpe Diem Club 
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