10 Hangover Busting Breakfast Recipes

Feeling fragile after a night of excess? It's time for a killer breakfast, it's time for a hangover busting breakfast recipe that'll have you feeling right as rain in no time. 

Whether you prefer to go for carbs, protein or a hair of the dog here are 10 hangover busting breakfast recipes that are as simple to prepare as delicious to eat that will hit that delicate spot, nursing you back to health to enjoy the day ahead. 

12 of the weirdest hangover cures

10 Hangover Busting Breakfast Recipes

If a hair of the dog is what the doctor ordered try the tried and tested bloody Mary, the tomato juice cocktail with a vodka kick that is sure to revitalise and re-balance any sore heads.

Egg and Pancetta Sandwich

This egg and pancetta sandwich will surely hit the spot after a long night of partying. It's a mighty sandwich recipe courtesy of Italian chef Marco Bistarelli.

Plenty of bacon, eggs and pastry make this a killer breakfast idea that can be eaten with fingers in under half an hour.

Scrambled Eggs

Feeling more in the mood for scrambled eggs? Give them a nice gourmet touch with salmon caviar and chives. Be sure to serve your scramble over a thick piece of toast.

Want the full breakfast experience all in one - try frying up sausage egg and bacon and serving in a manageable bread roll with lashings of tomato sauce.

Master the perfect omelette with chef David Kinch in this two-minute guide and obtain a sense of self-achievement that will surely outweigh any feelings of self-pity.

Huevos Rancheros

For spicy food lovers we recommend these huevos rancheros. This classic Mexican breakfast dish features fried eggs over onions tomatoes and peppers.

Feeling really fragile? Try the least taxing of all recipes - simply spread some peanut butter on fresh bread along with jelly and banana and get chomping.

Craving something sweet? Try this simple recipe for french toast that'll help soak up the nights excess.

Craving vitamins? Try avocados slathered on toast, mashed in yummy guacamole, or simply turned into ultimate indulgence crisps magicked up in the deep fryer.

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10 Hangover Busting Breakfast Recipes

Make Fresh Pasta in 5 Easy Steps

We all dream of making our own pasta and you can be sure after Xmas there are a fair few shiny new pasta makers lying around. But it can be a little bit intimidating – well here’s how to make pasta fresh at home in five easy steps.

This video from ChefSteps shows you how to make pasta at home in five easy steps. Mix, knead, rest, roll and cut your way to excellent homemade pasta. Okay, so the guys at ChefSteps make this look very easy, but why not give it a try – as a novice, after a few attempts you’ll be there, making the best homemade pasta and having fun at the same time.

Once you’ve mastered this, then why not try the eight pasta recipes from Italian chefs and test your knowledge of pasta shapes with this fun quiz.

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Make Fresh Pasta in 5 Easy Steps

The Year in Bites 2016

Every year we cover a lot of big topics, interesting events, news and opinions from the world of food. The gastronomy scene seems stronger than ever in 2016 and with this in mind we decided to look back at some of the key events through the year.

S.Pellegrino Young Chef 2016

The first ever search to find the best young chef in the world returned to Milan this year as we got ready to bring you exclusive coverage of an event that saw hundreds of chefs from all corners of the planet preparing their own signature dishes for some of the world’s best chefs.

In the end it was Mitch Lienhard from the USA that took the top title, but it’s the action from the day that made it all so exciting and that can all be watched again here.

Food on the Edge

As exclusive media partners of this exciting food symposium, Food on the Edge in Galway, Ireland, returned once again for a programme packed with interesting speeches from across the chef world.

We brought you our report direct from the event and we’ve also been releasing great videos of presentations from the symposium exclusively on this site.

Noma Sydney

Rene Redzepi took the entire Noma crew Down Under this year and we decided to follow them. As news of Redzepi’s plans were exciting gastronomes around the world, we were busy planning our own trip to the restaurant to understand exactly what effect Noma was having in Australia.

We also brought back a pretty unique list of interesting ingredients.

World’s, Asia’s and Latin America’s 50 Best

We attended all of these events and brought you reports direct from the world’s, Asia’s and Latin America’s 50 Best Restaurants ceremonies.

We also hit you with exclusive stories from Virglio Martinez, Massimo Bottura and Gaggan Anand just after they were announced as winners.

The Future of Food Report

We decided to get in deep with the future of food at the end of 2016 with a series of reports that looked at financial investment across new food ventures and how certain markets are sure to see growth because of this.

Make sure you see the full report here.

Dining on the Desert

This year we visited the driest place on the planet to search for ingredients with Chile’s most innovative chef, Rodolfo Guzman. The piece involved a two day journey to the desert with Guzman as we discovered exactly how the chef uses one of the world’s most arid places to search for flavour.

Chef Mistakes

One of the funnest projects we undertook this year was Chef Mistakes - a series of videos showing some of the world’s best chefs as the recall some of the biggest mistakes they ever made in the kitchen.

The refreshing videos show that even the best had to start somewhere and it’s funny listening to the likes of Grant Achatz and Yannick Alleno remembering their early years.

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The Year in Bites 2016

Slash Food Waste with This Food Storage Guide

Here’s a great infographic from Self Storage Finders which could help you cut back on food waste and save you money, simply by making a few simple changes to how you store food.

Food waste is a massive issue, both at home and in professional kitchens, and with fridges still bulging post-Xmas, now is a great time to audit your food storage knowledge.

Do you pay enough attention to where you place things in the fridge? For example, are you aware the lower part is colder and thus more suited to raw ingredients, as opposed to leftovers? Or do you know exactly what fruit and vegetables should be stored in the pantry, where it’s dark and cool and which can be stored on the counter?

Take a look at the infographic below, which also contains some useful tips for how to hack and extend the lifespan of certain foods, as well as how to grow your own from scraps, and start cutting back on food waste – saving the planet and yourself money in the process.

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Slash Food Waste with This Food Storage Guide

Around the World in 30 "Cheese Meets Bread" Stories

Cheese and bread are an undeniable match made in heaven, who can resist hot, gooey cheese on a doorstep of fresh toast?

What might seem such a simple and divine pairing is actually open to a surprising number of variations and cultural interpretations around the world.

Thanks to Food Republic we now have an excellent mouth watering guide to 30 such variations in the food infographic below, in a sort of "ode to cheese and bread."

From the beloved and simplest of dishes like the British cheese toasties to the more sophisticated smorrebrod from Denmark, this is the useful food infographic that will have you licking your lips as you take a bread and cheese tour around the world.

Here it is, the "international love story" of cheese meets bread. It's time to break out the cheese...

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Around the World in 30 "Cheese Meets Bread" Stories

Thomas Keller to Open Restaurant in Miami

After what has been a pretty tough year for Thomas Keller, the U.S. chef has announced he will be opening a brand new restaurant in Miami at the Surf Club Four Seasons hotel.

The Surf Club was a historic venue in Miami for years and the original club which opened in the 20s became a hotspot for VIP’s and celebrities - it's on this site that the Four Seasons are building the new hotel. 

Speaking with The Miami Herald, Keller says that it was this history that attracted him to the project.

He added: “What we’re hoping to bring to Miami is the kind of restaurant where people can go out and celebrate.

“It’s going to be a tip of the hat to a time when America was the most optimistic, when the appeal in America, the pride in America, was at its peak.”

Though Keller didn’t reveal any exact details on the menu, it’s safe to say it won’t be following the same route as his Per Se and French Laundry fine dining establishments.

“I don’t think I’ll ever open another fine dining restaurant in America. Trying to replicate that energy, I’m not going to do that, not at my age.”

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Thomas Keller to Open Restaurant in Miami

Massimo Bottura: the "Creative Genius" Who Defined 2016

Massimo Bottura has been named one of 28 “creative geniuses who defined culture in 2016” by The New York Times.

The Italian chef has had a bumper year criss-crossing the globe, from picking up the title of World’s Best Restaurant for Osteria Francescana at The World’s 50 Best Restaurants in New York, to re-establishing the gourmet soup kitchen he first devised in Milan in 2015 with the help of some famous chef friends (see the documentary trailer below) , this time transported to Rio de Janeiro to coincide with the Olympic Games.

According to the Times, “The whirling dervish defies convention, whether it’s upending the traditions of Italian cooking or bringing pleasure into how we feed the hungry.” 2017 looks to be similarly action packed for Bottura: speaking to Fine Dining Lovers following his World’s 50 Best Restaurants win he revealed his plans to expand his Food for Soul soup kitchen project globally. Read the interview here.

William Bradley, Executive Chef at San Diego's Addison restaurant and much admired by the likes of Thomas Keller, also made the list, and is described by the Times as, "a chef’s chef ... resolutely uncool, focused on what goes on in the kitchen — like making some of the best food in the country." Also included are Michelle Obama, photographer William Eggleston, novelist Zadie Smith and designer turned film director Tom Ford.

So two out of 28 of the most culturally influential people on the planet according to The New York Times are chefs? Not bad at all.

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Massimo Bottura: the "Creative Genius" Who Defined 2016

10 European Blue Cheeses You Need To Try

If you are a cheese lover you may already be familiar with the pleasure of eating a creamy Gorgonzola or sharp Stilton. But these two favorites are just two of the many European blue cheeses out there. 

Whether you are looking to add new cheeses to your collection or something special for your next cheese plate, here's a quick guide to 10 European blue cheeses that will rock your palate.

Blue Cheese: How It's Made

First things first, how does blue cheese get its trademark blue veins? This gorgeous marbling is a result of a carefully selected strain of Penicillin mold that is added to the milk during cheese production. 

During the aging process the cheese is pierced with long needles to allow air to enter and form mold, which results in the blue veins. Blue cheese is typically produced in temperature-controlled environments, such as caves or cellars.

The 'stinky' smell of blue cheese is attributed to a family of molds known as bacterium Brevibacterium linens, the bacteria most often identified with the odor of "smelly feet."

Blue Cheese: 10 European Varieties Worth Trying

Aura

This cow's milk blue cheese hails from Finland where it is commonly enjoyed with rye crackers.

Bleu d' Auvergne

One of the most well known blue cheeses in the world, the blue d'Auvergne derives its name from the Southern French town where it is produced. It is less pungent than other blue cheeses and its veins range from blue-green to blackish blue.

Danablu

This modern Danish blue cheese is semi hard and uniformly veined thanks to a fun method of production: the curd is perforated with sticks or copper wires so that the mold is evenly distributed in the cheese.

Fourme d'Ambert

A French cheese dating from the Roman times. Produced in the region of d'Auvergne, it is made from raw cow's milk and formed into narrow cylindrical shapes. 

Gorgonzola

This famous Italian blue cheese is made from whole cow's milk injected with Penicillium glacum. It derives its name from a province near Milan where it has been produced since antiquity.

Picón Bejes Tresvisos

A cheese from the Liébana district in Spain's autonomous Cantabria Valley. Originally sold wrapped in maple leaves, this blue cheese is now sold covered in golden foil. 

Queso de Cabrales

A blue cheese varietal produced in Asturias, Spain. Protected since 1981 and produced only in rural areas, it has almost no crust, a creamy texture and a very strong odor due to the addition of milk from sheep and goats to that of cow's.

Roquefort

This pungent blue cheese originated in the south of France. It is made with sheep's milk. Legend has it that a shepherd boy, fascinated by the sight of a pretty girl, abandoned his meal made of bread and sheep's curd in the cave. He returned after some time, the mold (Penicillium roqueforti) had turned into Roquefort ...

Stilton

An English cheese whose most famous version is the "blue". Its most classic accompaniments are celery, pear and Port wine, or "barley wine", a British top-fermented beer from the Greek origins.

And if Stilton is the best known, other British blue cheeses deserve a mention. Including the Stichelton, creamy and dense, made of unpasteurized cow's milk; the Beenleight Blue, produced from unpasteurized sheep's milk, available only in fall and winter; and the Dorset Blue Vinny, made from cow's milk and vegetarian rennet from an old recipe 300 years.  

Valdéon

It is the blue cheese that is produced in the heart of the Picos de Europa mountain range located along the northern coast of Spain.

Made from cow and/ or goat's milk, it has a yellowish paste, and a mild flavor. It is  wrapped in giant sycamore or chestnut leaves, which facilitates the preservation and maintenance of humidity levels.

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10 European Blue Cheeses You Need To Try

Valery Rizzo's Eye on Brooklyn Urban Farming | Gallery

Valery Rizzo is an American portrait, food and lifestyle photographer, interested in urban lifestyle and agriculture. In addition to her commercial work Valery is also working on a number of personal contemporary photography projects, one of which is a series for a book project focused on the rapidly changing borough of Brooklyn where she was born and raised. She lives in Park Slope and can often be found photographing urban farms, local producers, restaurants and the streets of Brooklyn.

Fine Dining Lovers caught up with the Brooklyn-born photographer to find out more about her farm-to-table and food market projects.

You are a born and bred city girl. How did your passion for photographing urban farms begin?
My photography of urban farming began together with a few other interests of mine. I was born and bred in Brooklyn, New York, which over the past ten years has been a place of constant change and gentrification, and most of my work is Brooklyn focused as a result of this. Around the same time as I started shooting food photography and the lifestyle and people behind the food I had joined a food coop in my neighborhood and through it found an interest in fresh local produce. I was also simultaneously working on a series for a project about Brooklyn, how it was changing, the juxtaposition of the old with the new and its preservation, along with my own self preservation as a Brooklynite. Through an editorial assignment I discovered the first rooftop farm in Brooklyn and decided it would be really interesting for my Brooklyn project as well. This farm was Eagle Street Rooftop Farm in Greenpoint. I think the fact that I am a city girl is the reason I responded so passionately to seeing a farm in an urban environment and the fact that it was on a rooftop made it all the more appealing and different then anything I was used to seeing. I then started photographing more urban farms for both assignment work and my Brooklyn project and started growing my own vegetable garden in the backyard of my apartment building. Then in 2013 I received a residency at The Brooklyn Navy Yard as a visiting artist and spent a year photographing Brooklyn Grange Rooftop Farm on a warehouse rooftop along with other things in the yard. That farm is perhaps my favorite place is all of New York City and I was fortunate enough to have formed a nice relationship with all the wonderful people and farmers there.

As a photographer can you explain to us what is unique about working on urban farming projects as opposed to other projects?
Growing food is so important to the cycle of life. When I am on a farm I am always learning something new and I am constantly impressed by how things are grown and humbled by the hard work and brilliance that goes into farming. Vegetables and plants are gorgeous to me and I love the feeling of being in complete awe and want to express that in my photographs. The growers are also really down to earth great people and I really enjoy being around them as well.

Urban farming is about re-connecting communities to their food - how do you manage to tell that story through a camera lens?
I think when you can visually understand where your food comes from you learn to appreciate and educate yourself about what you are putting into your body nutritionally. I also think seeing the community volunteering and interacting through educational programs is a story worth telling. Most recently I started photographing Edgemere Farm out in Far Rockaway Queens, who are particularly involved in educating and serving the surrounding community. A large portion of the things they grow are Caribbean vegetables.

What do you see for the future of urban farming from your experiences?
More Rooftop Farms as well as more home gardens. Gardening at home whether in containers or raised beds is very rewarding and good for the soul. I also think one day more than ever we may need to eat locally as a necessity and growing your own food may very well be a very important skill to have. It’s also good for the environment.

Any other future projects you'd like to tell us about?
This summer i started a new project in Southern Italy called Terre. Terre, explores the region of Campania, Italy, where everyone seems to own a piece of land, whether it be a garden, a farm, a little plot in their front yard, family wars are waged over it. It further explores the connection of that land to family, the people and their history.

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Valery Rizzo's Eye on Brooklyn Urban Farming | Gallery

Identita Golose Returns to Milan: Here's the 2017 Programme

The Power of Freedom: The Journey is the topic of the Identita Golose 2017 in Milan, Italy. Unfolding between 4 and 6 March, the theme accurately captures the trend of chefs to travel and move, not only more frequently, but also further afield. Mobility serving as both professional and personal enrichment for contemporary chefs, a topic we explored on in our special chef without borders article.

This year there will be over 90 sessions, a good attendance record that will also result in new spaces for discussion and lectures.

On March 5, the Blue Hall will form the stage for the new addition of "New Italian Cuisine", with 12 young chefs, the real protagonists of tomorrow's Italian cuisine. Returning from last year will also be Identita Champagne and Identita Formaggio (Cheese), and as usual there will be space dedicated to pasta, pizza, nature, sea and mountains.

Meanwhile, in the Auditorium world famous Italian chefs and chefs from around the world will discuss freedom and travel, including: Massimo Bottura, the Alajmo brothers, Enrico Crippa, Cristina Bowerman, Carlo Cracco, Umberto Bombana, Christian Puglisi with Jonathan Tam, Paul Pairet, Jock Zonfrillo, Niko Romito and many more.

The Agenda

The Identita Golose 2017 programme

4 March 2017

The Auditorium 

Davide Oldani 10.00
Cesare Battisti 10.45
Franco Aliberti e Gianni Tarabini 11.30

The  Auditorium - Dossier Dessert (dalle 14)
Identità Formaggio - Sala Blu 1 (dalle 10)
Identità Gelato - Sala Blu 1 (dalle 14.10)
Identità Naturali - Sala Blu 2 (dalle 10)
Identità di Champagne - Sala Gialla 3 (dalle 12)

5 March 2017

The Auditorium

Enrico Crippa 10.00
Cristina Bowerman 10.45
Paul Pairet 11.30
Fratelli Alajmo 12.15
Omaggio a Umberto Bombana 13
Christian Puglisi e Jonathan Tam 14.15
Norbert Niederkofler 15.00
Jun Lee 15.45
Heinz Beck 16.30
Kobus van der Merwe 17.15
Franco Pepe e Sarah Minnick 18.00

Identità di Pasta - Sala Blu 1 (dalle 10)
La Nuova Cucina Italiana - Sala Blu 2 (dalle 10)
Identità Champagne - Sala Gialla 3 (dalle 12)

6 March 2017

The Auditorium
Carlo Cracco 10.00
Palmiro Ocampo 10.45
Jock Zofrillo 11.30
Massimo Bottura 12.15
Niko Romito 14.15
Rodolfo Guzman 15.00
Riccardo Camanini 15.45
Nino di Costanzo 16.30
Angel Léon 17.15
Hilde Soliani e Enrico Bartolini 18.00

Identità di Montagna - Sala Blu 1 (dalle 10)
Identità di Mare - Sala Blu 1 (dalle 13.20)
Identità di Pizza - Sala Blu 2 (dalle 10)
Identità di Champagne - Sala Gialla 3 (dalle 12)

What:  Identità Golose
When From 4 to 6 March 2017
Where Mi.Co - Milano Congressi Via Gattamelata, Milano
Web Identità Golose - the website

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Identita Golose Returns to Milan: Here's the 2017 Programme

Brooklyn Grange Rooftop Farm

Brooklyn Grange Rooftop Farm

Carrots | Tomatoes

What is Angostura and How you Could be Using the Aromatic Bitters

You might have one of the distinctive small bottles with the oversize label in your drinks cupboard, have heard its name from your trusted your bartender or seen it in your favourite cocktail recipes: we're talking Angostura, the familiar, yet mysterious and timeless small brown bottle of aromatic bitters. If you have always wondered what is Angostura bitters, except for a kick in your cocktails, find out all you need to know about this historical bitters, what it contains, and to how to use it in the kitchen. 

What is Angostura Aromatic Bitters?

Angostura is a concentrated bitter made from a mixture of herbs and spices: extracts of grasses, roots, leaves and fruits dissolved in alcohol. The aromatic bitters, among other things, balances drinks, cleanses the palate and facilitates digestion.

Once experimented with exclusively for medical purposes, it was not until the middle of the nineteenth century in London, during the World Fair, that the drink began to be used for the production of cocktails composed first of all with Gin.

The actual recipe of Angostura is a closely guarded secret, although it's said to contain more than 40 ingredients, including exotic spices and fruits. However, what is certain is that it is a mixture of citrus fruits that contains vegetable extracts, cardamon and gentian. The whole bitter and alcoholic mixture is 44.7% proof.

Where is Angostura from?

Photo : © FB/ Angostura Museum and Barcant Butterfly Collection

Angostura is produced on the Caribbean islands of Trinidad and Tobago where only very few people inside the factory producing the bitters know the exact ingredients and the precise quantities that go into the liquid. High secrecy surrounds the process where no one is allowed to take pictures during the different processes where it is said that even the original recipe has been filed for security in a New York bank.

Fascinating Fact: the oversized label which serves as the trademark of Angostura bottles was actually due to an initial typography mistake. The resulting intrigue and interest generated by the unusual look attracted so much consumer interest they decided to keep it as it was.

Angostura In Drinks

When Angostura first arrived in London in the late 1800s it was mixed into cocktails, usually those with a gin base. Today the most famous cocktails made with Angostura include: Old Fashioned, Manhattan and Singapore Sling.

Try this recipe for an Army and Navy Cocktail.

How to use Angostura in the Kitchen

Angostura is not just the reserve of cocktails, it can also be successfully used in the kitchen. It pairs perfectly with fish, particularly shrimp and shellfish, when the herbaceous liquid is used as a marinade to impart a bitter and citrus tone.

Angostura is also an excellent ingredient used with meat, and roasts in particular, a little 'as if it were placed at the end of the vinegar to give a hint of acidity.

The aromatic bitters are  equally good in sauces accompanying main courses as well as desserts, in place of the classic rum or other strong spirits. It also works well in cakes, especially with fruit, simply served on a good scoop of vanilla ice cream, or even in this unusual recipe for angostura glazed pop corn as a decidedly adult bar snack.

Foto: ©Food52.com

The Angostura Aromatic Bitters site is full of other suggestions for alternative recipes for appetizers and sauces - have a look and try something new.

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What is Angostura and How you Could be Using the Aromatic Bitters

Ramsay Perplexed as Clueless Owner 86's Everything

We’ve seen some pretty delusional restaurant owners in the past on Gordon Ramsay’s Kitchen Nightmares television show, but the next one certainly stands on a platform of her own. 

Ramsay, eager to do his usual turn around of a failing restaurant, seems perplexed when the owner of the restaurant sets about 86’ing almost every order the restaurant receives. 

Under pressure and with many dishes returning to the kitchen, she makes the rash decision to removes almost everything from the dining room menu and set about comping around $800 in meals and drinks. 

As you would imagine, Ramsay is far from impressed with her approach to business. Take a look.  

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Ramsay Perplexed as Clueless Owner 86's Everything

Watch Alain Passard Cook Two Perfect Lobster Dishes

It’s been a big year for Alain Passard who was picked as the world’s best chef in the annual publication of Le Chef - a collection of the 100 best chefs in the world.

Passard’s food is based on a strong link between kitchen and farm and in the video below, produced by Mind of a Chef, Passard sets about cooking up Brittany lobster with presenter and mentee Ludo Lefebvre.

It’s great to watch the two chefs together in the kitchen as they cook up one of the world’s most respected ingredients.

The student/master role is evident throughout their interactions but even better, is the fact that Lefebvre seems more than happy to sit back and keep learning - a sure sign of a good chef.

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Watch Alain Passard Cook Two Perfect Lobster Dishes

Three Michelin Star Restaurant Swaps Plates for iPads

iPad menus are fairly ubiquitous these days and they also make great chopping boards, but serving three Michelin star food on tablets? More common than you think.

Quince in San Francisco, which collected a third star in the most recent Michelin Guide, is the latest to employ iPads in its plating, serving a dish called “A Dog in Search of Gold,” which consists of white truffle croquettes served on an iPad playing footage of a dog searching for, yes you guessed it, truffles.

It’s a pretty dish, but it's difficult to tell from the video below how much this really enhances the dining experience. There is also, as Food Beast reports, a frog leg dish featuring video of a frog hopping around. There doesn't appear to be any sound.

In response to hygiene concerns, the restaurant responded: “The food does not directly sit on top of the iPad. The removable plexi sheath is washed and sanitized after every use in keeping with all other plate ware.”

Quince isn’t the first restaurant of this calibre to employ such out there plating ideas. The three Michelin star Arzak in San Sebastian has been using iPads for some time – check out the video below, while Andreas Caminada of Switzerland's Schloss Schauenstein has previously experimented with illumination.

What do you think – great idea or gimmick? Let us know in the comments below over on our Facebook page.

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Three Michelin Star Restaurant Swaps Plates for iPads

Christian Puglisi: Farm of Ideas

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Watch Christian Pugisi as he presents at the 2016 Food on the Edge symposium in Galway, Ireland.  Christian Puglisi: Farm of Ideas

Jock Zonfrillo, defining Australian cuisine

“It’s that golden question everyone asks me, what is Australian food, Jock?”. It’s midnight in Adelaide, and chef Jock Zonfrillo is speaking over a crackly line from his car outside his restaurant, Orana. “That’s like pointing at a baby and saying it’s a mechanic. We don’t know what it’s going to be yet.”

But the maverick Scotsman might be moving a step closer to defining Australian cuisine once and for all. He’s celebrating a $1.25million State Government grant awarded to his Orana Foundation. And now the not-for-profit organisation can continue its work with indigenous communities to rediscover some of Australia’s native ingredients.

“It’s an early Christmas present. Having this money means we can set up a food lab in its own right, and start creating a database that’s open sourced, internationally accredited and an innovation hub,” says Zonfrillo. “There will be people there working on it full time. Everything will be on a slightly bigger scale, we’ll be able to help more communities and have more ingredients.”

Zonfrillo set up the Orana Foundation after a chance meeting with an Aboriginal busker near Sydney Harbour some 15 years ago. It inspired him to go in search of the lost food culture of his adopted homeland. He visited hundreds of communities and saw that the land was rich with native foods known only to the local people.

Three years ago, he opened Orana (which means ‘welcome’ in several Aboriginal languages) as a showcase for native ingredients, and as a way of exploring and defining a food culture that’s far older and more diverse than most Australians realise.

At its heart, the Orana Foundation’s philosophy recognises the connection indigenous Australian people have with the land, and the subsequent richness of their food culture. “The relationship with the land is super-sophisticated and it’s something that was misunderstood and overlooked,” says Zonfrillo. “When you scratch the surface of that it’s really fascinating. A lot more chefs are using native ingredients now than when I first started this, and that’s fantastic.”

Of the many native foodstuffs on Orana’s menu, Zonfrillo waxes lyrical about Moreton Bay fig shoots. He tried one once and was unimpressed. “It was vile. It was astringent, bitter and f****** horrible.” But after some “blood-hounded” research, he discovered an Aboriginal community in Queensland that placed their Moreton Bay fig shoots at the edge of the fire, and cooked them with seawater and ash. “It had this coconutty aftertaste,” says Zonfrillo. “It was delicious.”

He took the fig shoots back to Orana and decided to cook them in the same way, but with a twist. “We dip it in a pandanus puree – pandanus is a fruit only indigenous people use. We ferment it and make a puree out of it. What comes out is so strong it’s unbelievable – it has all the acidity and punch of a passion fruit. Then we dip it in a crumb of the outside of the fig shoot. People eat it and they’re just blown away.”

It’s just one of many success stories of the Orana Foundation’s work with indigenous communities. But it hasn’t all been plain sailing. “I was out there in Palm Island, and I was talking to an elder who was the second oldest guy on the island. He said: ‘Oh, my father was a great cook, an amazing hunter-gatherer, he cooked the old way – when he did fish he wrapped in it tin foil and put it on the fire.’ And my heart sank. This guy was 60-something and that’s what he remembers. We’ve lost so much already that will never be recovered. It’s just gone.”

Zonfrillo knows it’s a race against time to preserve as much of an ancient and disappearing food culture as possible. But at the core of the Orana Foundation is a dedication to help Aboriginal communities gain from their unique cultures.

“The whole purpose of it was to give back more than we take,” Zonfrillo says. “Long term there are social business enterprises to be had in all communities across the country. There is a sense of pride that can be brought back for the younger generations. A togetherness and a sense of morale. Young Aboriginal men and women would love to come back to their own land and reconnect with it.”

“We are not dictating to them what they should be doing. We’re reconnecting them with what was there originally and what their forefathers did, and offering them some ideas around what they could possibly do to reconnect them with that land.”

Zonfrillo is mindful of the challenges ahead, but he knows the extra funding could be a game changer: “On the Foundation level it’s going to be much bigger, deeper and with a lot more gusto now we have more finance behind us. It’s going to multiply out at such a rate, and I think it’s super exciting.”

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Jock Zonfrillo, defining Australian cuisine

Food Artist Captures the Sweeter Side of Life

Tisha Cherry is the 31 year old food artist from New York with a great sense of fun as well as being our current favourite "food artist du jour" on Instagram.

Replicating the work of artists such as Henry Matisse and Frida Kahlo on various sweet treats she also shares a wealth of entertaining images made with common daily foods, from fruit to sugar cookies.

The self-proclaimed "gastronaut" loves puns, language games and any chance to get creative with most things, although her go to ingredient seems to be the Oreo cookie, on which she is able to "paint" or "build" just about anything.

Here are some of our favourites, for more follow her on Instagram, along with 34k of her fans.

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Food Artist Captures the Sweeter Side of Life

See The Tasting Menu at One of Tokyo's Best Sushi Restaurants

Here’s a must watch video for any sushi fan as Simon and Martina go behind the scenes at the world famous Sushi Saito restaurant in Tokyo.

Sushi Saito holds three Michelin stars and is fronted by chef Takashi Saito - the restaurant is often listed as offering some of the best sushi in the world and the video below explains exactly why.

It shows Takashi Saito on his usual trip to the Tsukiji Market and as he prepares a full menu for two very happy guests.

Sit back and watch in awe at what must be some truly delicious sushi.

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See The Tasting Menu at One of Tokyo's Best Sushi Restaurants

12 Food Trends for The Conscious Eater

We’ve already made our own food trend predictions for 2017 but this next infographic takes a look at food trends currently hitting the good food movement.

Good food is the idea of eating consciously, seeking organic producers and looking to make healthy choices when it comes to diet.

The infographic below offers up a closer look at the movement and the way in which it is currently developing, such as more people focusing on reducing waste and the emergence of what the chart called ‘food tribes’.

Take a look at chart, there are 12 different food trends relating to the good food movement.

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12 Food Trends for The Conscious Eater

The Essential Champagne and Sparkling Wine Infographic

Here's a great, detailed infographic from winetracker.co, which pretty much covers all the essentials of Champagne and sparkling wine: how they're made, including the carbonisation process, the difference between vintage and non-vintage and how to open a bottle correctly. Whether celebrating, toasting the new year or simply quaffing on some bubbles, because ... well just because, this is a handy guide to all things fizz. Did you know for example that Champagne and sparkling wine is bottled at almost double the pressure of a car tyre, or that there are three different methods of carbonisation?

You'll find plenty more about Champagne and sparkling wines on the site, including 20 Champagne cocktail recipes (find out how to make a classic Champagne cocktail in the video further down) and another infographic that will help you to pick the right sparkling wine from the dizzying array available. Enjoy the essential Champagne and sparkling wine infographic below and get popping!

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The Essential Champagne and Sparkling Wine Infographic

Chef Eric Ripert Returns with the Cayman Cookout

The annual Cayman Cookout returns for its ninth season at the luxury Caribbean resort Ritz-Carlton, Grand Cayman from January 12-15, 2017 for four spectacular culinary days.

An irresistable opportunity to kick off your shoes and go barefoot on the magnificent Seven Mile Beach and relax in the sun soaked Cayman Islands whilst enjoying an elite line-up of talented chefs, wine and spirit experts and culinary influencers. Over 40 exclusive events are also in the offering including interactive cooking demonstrations, tastings, tours, dinners, pairings and unique epicurean experiences.

Originally created by illustriious Chef Eric Ripert – seafood master and co-owner of Le Bernardin in New York City and Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman – Cayman Cookout 2017 will also welcome special guests: Anthony Bourdain, José Andrés, Emeril Lagasse, Christina Tosi, Terrance Brennan, Daniel Humm, Tim Love and Roland Passot.

Book ahead now for your chance to have a seasonal lunch prepared by three Michelin starred Daniel Humm, vintage champagne tastings, as well as mixology sessions with Charles Joly and many more.

What: Cayman Cookout

When: 12 to 15 January, 2016

Where: The Ritz-Carlton Hotel, Grand Cayman, Cayman Islands

Website

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Chef Eric Ripert Returns with the Cayman Cookout

Kachapuri & Co.: the Food 'Crazes' of 2017

They are either impossible to pronounce or authentic tongue twisters. Have a go at saying khachapuri. Or gochujang. Did you pronounce it "go-chou-jahng" with the mandatory pause between one syllable and another?

We do not intend to get into a discussion on phonetics but what we are saying is that those keen to be on top of food trends in 2017 will have to expand their vocabulary.

Or at least, they need to try new (and possibly improbable) combinations. You be the judge.

From Georgia, "cheese-filled bread" with an egg

Name: Khachapuri. Nationality: Georgian. Distinguishing marks: leavened dough formed into a boat shape or disc with a thick crust, filled with a bed of stretchy cheese (fresh or aged: the Georgian tradition calls for sulguni) nestling inside of which an egg and a knob of butter cook in the heat of the filling.

After a somewhat hushed debut in 2014 – the Sochi Winter Olympic Games were decisive – it has gradually gathered momentum and now trend observers of all latitudes are staking everything, or almost, on this typical speciality of Georgian cuisine: from Manhattan through to Washington D.C. and then down towards the Southern hemisphere, bloggers and foodies are increasingly lavish in their praise of this speciality, not only as an alternative to pizza (even though some may disagree) but also as a maxi breakfast trend.

The 2017 hot list will be very hot indeed

A super star of 2016, the extremely hot sauce of Thai chilli peppers, habanero and jalapeño plus garlic, brown sugar and white vinegar, also known as "sriracha" is losing its place in the limelight to harissa (Lybia, Tunisia, Algeria and Morocco), gochujang (Korea) or skhug (pronounced without the k, originating from Yemen and subsequently adopted by Israel).

This is what transpires from the most accredited studies in the industry comprising the American Restaurant News via Mintels, Food Navigator, Business Burger, Canadian-based McCormick and Britain’s The Food People in their respective "spice" sections.

What all of these sauces have in common are red or green chilli peppers mixed with various spices (including cumin, coriander, cardamom, pepper, cloves), vegetable aromas (such as garlic), sauces (soy or vinegar), grains (glutinous rice flour, wheat, barley…).

Japanese “crêpes”

From the variegated world of crêpes, blinis, palaĉinke, pancakes and flapjacks will emerge – according to many observers (http://ift.tt/2iD2tOq, for instance) - a super performer: the Japanese o-konomi-yaki. Ever since they started to make a name for themselves in 2016 they have become popular in all four corners of the world, inspired by the traditional soul food of Osaka, Kansai and Hiroshima (to find out more: http://ift.tt/1jcfOgN). Foodies and bloggers have been busy promoting their infinite number of variants (http://ift.tt/1NVz938) while others, aided by the intrinsic versatility of the recipe, have taken the liberty of creating their own signature versions (http://ift.tt/2i62WM8), comprising followers of the vegan cult. Alongside, or should we say, opposed to the o-konomi-yaki, we find another huge phenomenon of the pancake world: it comes from South China and is known to most by the name of jianbing. Following its huge success in London, (http://ift.tt/1L8Q6TA), it is now literally taking over the States, if we can go by the more recent reviews (http://ift.tt/2i6cE1f or http://ift.tt/1TkbAkG).

In 2017 you can also look forward to...

Dried algae and moringa (http://ift.tt/2iD2tOq and http://ift.tt/2e7eg83 have both nominated them as the most accredited antagonists of black cabbage or kale, however you prefer to call it), plant waters (already widely anticipated: http://ift.tt/2fcFpGn) and, according to the British Waitrose supermarket chain, vegetables with yogurt (http://ift.tt/2faVADB). Together with, fruit soups (souping is an ever growing trend) especially with a new protagonist of 2017: dragon fruit. Not forgetting Hawaiian poke (but do pronounce it "p-okay") (http://ift.tt/2iD3c2h) with raw fish and vegetables and, in striking contrast, the sinful and decadent freakshakes (http://ift.tt/2c4qX2a), also known as “super contaminated” shakes from Australia of which a couple of spoonfuls are sufficient to make the strictest of diets go by the board. You don’t believe it? Then imagine a vanilla shake – to quote just one example – topped by biscuits, sweet and salty caramel, peanut butter, banana, fruit jelly and marshmallows... We’ll stop there, but there is no limit to where the imagination can take you. Welcome to 2017.

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Kachapuri & Co.: the Food 'Crazes' of 2017

Mouthfeel: New Book Explores How Texture Makes Taste

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?

Let 2017 be the year to put some answers to these questions guided by Danish scientist Ole G.Mouritsen and chef and Danish food advocate, Klavs Styrbæk with help from their new book: Mouthfeel: How Texture Makes Taste, due out Feb 2017.

Push your culinary boundaries by mastering texture by understanding how food textures influence taste to make a dish more appealing by "mapping the mechanics of mouthfeel"

By learning more about textural qualities that we find appealing, from raw vegetables to ice cream, we can in turn understand what influences our perception of flavour and food enjoyment helping us to make healthier food choices.

In a book that will appeal to both food lovers and science fanatics mouthfeel, learn to re-create the "physical feelings of foods we love with other ingredients or learn to latch onto smarter food options." 

Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – by Ole G. Mouritsen (Author), Klavs Styrbæk (Author), Mariela Johansen (Translator)

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Mouthfeel: New Book Explores How Texture Makes Taste

3 Ways To Make Red Wine Hot Chocolate, Winter's Tastiest Drink

There are many ways to kick up hot chocolate. Marshmallows, brandy, whipped cream and even a dash of cayenne pepper are all popular options. But there is one addition that make these all sound like child's play: red wine.

Yes, red wine hot chocolate is the trendiest drink this winter. There are dozens of versions on the internet but all agree on one thing: chocolate and wine are a killer combo.

How To Make Red Wine Hot Chocolate: 3 Tasty Recipes

To make the best red wine hot chocolate you'll want to start off with high-quality dark chocolate. This will be added to the milk so it can melt as it cooks. 

A sprinkle of sugar will help it be perfectly sweet while the addition of your favorite red wine will make it boozy enough. We prefer full-bodied reds like Cabernet Sauvignon but a Malbec or Shiraz are great options too.

Here is an easy red wine hot chocolate recipe using Merlot from the folks at Forkly:

If you really want to chef it up, try this tip from famed chocolatier Jacques Torres: mix hot chocolate with mulled wine.

The spices will beautifully perfume your gourmet red wine hot chocolate. You can try this recipe for mulled wine (pictured below).

Torres told the New York Times that adding a bit of condensed milk to the hot chocolate mixture will add extra creaminess.

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3 Ways To Make Red Wine Hot Chocolate, Winter's Tastiest Drink

How to Eat and Serve Caviar Correctly

If you want to offer your friends caviar, you don’t need any particular excuse: what you will need, however, is a full wallet and a reliable source for the world’s most expensive eggs. If you’re invited (or throwing) to a party and you want to bring or serve this delicacy, there are a few things you should know, starting with how to serve caviar.

How to serve caviar correctly: a look at one of the worlds most exclusive delicacies and how to serve a fine dining style meal with caviar

For starters: caviar loves cold and crystal, and hates metal. According to true caviar fiends, the best way to enjoy caviar is by spooning it out of a very cold crystal glass. But be careful, the spoon should be made from bone, horn or mother of pearl. Even plastic is fine – or, you could serve it like it’s served in the Emirates and use a 24 karat gold spoon. Anything is better than contaminating the delicate flavor of these black eggs with any kind of metallic taste. The most refined palates insist on mother-of-pearl, whose glimmering incandescent whiteness is an aesthetically pleasing contrast to the shiny black of the caviar.

If you happen to come across a package bearing the name Prunier, you can be sure your hostess has been very generous with her guests. There are Caviar House & Prunier shops and restaurants throughout Europe: the store can be found along the Croisette in Cannes, on Saint James Street in London, and there’s a special Prunier corner in Harrods, but the most convenient way to order it is from their online store. Even more compliments to your hostess or host if the caviar is served simply with bread or boiled potatoes or to top little tarts.

What’s important is that it never ever be near a slice of lemon: please! Anyone who dares to cook the caviar should be cooked herself. Caviar must be eaten raw. And while on the subject of Prunier, here’s an idea for Valentine’s Day: since 2007, Prunier has been producing special, 100g tins of caviar inspired by “love” and decorated by Yves Saint Laurent. It’s a lovely thought that will set you back a mere 300 euro.

Now, moving closer to the serving table, take notice of how large the spheres of the eggs are: the larger, shinier and more perfect they are, the higher they are in quality. A clearer colour black is more precious. Now collect a small spoonful, take a whiff. A faint scent of seaweed should be the absolute most you should smell: caviar should not smell of fish. And it shouldn’t be all that salty either.

Every single tiny egg should be like a juicy sphere whose only aim is to explode onto your palate, giving you a tiny burst of ecstasy that should last no longer than a couple of minutes.

If, instead, you are the ones who are presenting your hosts or guests with this special gift, keep in mind that the highest quality is called Almas, which means “diamond” in Russian. Fished in the Caspian Sea from the Beluga sturgeon: this is, hands down, the Rolls Royce of caviars, in a category all its own. This variety is sold only by London’s Caviar House and is packaged in a round, 24 karat gold box, costing around 40,000 euros per kilo. Luckily, it’s sold by the gram.

When serving, show that you’ve put some thought into it and serve it with white bread, blintz or pastry bread, lightly spread with artisanal butter. The most impressive thing, of course, would be to make the butter yourself – but if that’s just too much you can pick a top quality butter, serve it at room temperature and mix it with a couple of drops of vodka. Or else, soft butter that you mix with some whipping cream and lightly acidify it with a few drops of lemon or a spoonful of natural, low fat yogurt.

Whether you’re guests or hosts, caviar is happily paired with either French or Italian “bubbles” when enjoyed in a normal, city-winter climate. If you happen to be in arctic temperatures, high up in the mountains or somewhere in Scandinavia, well then, vodka is permitted.

Definitely after this article you’ve learnt how to eat and how to serve caviar properly.

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How to Eat and Serve Caviar Correctly