Chocolate Scented Incense Sticks from Japan

We bought you news of soup scented bath salts a while back, so if after taking a dip in a bowl of ramen you fancy finishing on a sweet note, why not try stepping into a room that smells like chocolate with Japan's new chocolate incense sticks.

Hailing from a historical Japanese incense maker Koukando, the Daily Meal report that the Osaka-based company will be offering their new “The Memories of Scent: Chocolate (jumble pack)”  of chocolate incense sticks just in time for Valentine's Day.

Designed to evoke memories through the smell of sweet milk chocolate, it may well take you back to your childhood sweet shop days, although it's probably fair to assume, the heady smell of chocolate won't be sufficient to substitute for the chocoholic in your life.

The incense sticks come on sale on February 1, priced at 850 yen (US$7.42) per box and can be bought online.

via the Daily Meal

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Chocolate Scented Incense Sticks from Japan

50 Recipes That Wouldn't be the Same without Wine

Defining British TV chef of the '80s, Keith Floyd, was famous for his trademark glass of red while he cooked, and like Floyd, some recipes just wouldn't be the same without that extra "slurp" of wine.

Here are 50 such wine recipes from Wine Investment where a slug of wine adds extra flair and flavour, whether it's the defining ingredient of a coq au vin cooked in a bath of red burgundy or a nice splash of chianti into a hearty ragu alla bolognese.

From sauces, soups and stews to poaching fruit both sweet and savoury dishes can benefit from the hit of acidity and sweetness that's left after the alcohol in the wine evaporates.  And while we knew it's uses were plenty, it's always nice to be reminded just how plentiful those wine recipes are in the food infographic below.

You needn't get hung up on your recipe decision based on the wine, though you might want to make sure the wine is of sufficient quality that you wouldn't mind pouring yourself a glass whilst you cook, after all it's thirsty work.

Give an international flavour to your dishes tonight, pop a cork and take your pick of wine recipes below:

You can also find more infographics at Visualistan

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50 Recipes That Wouldn't be the Same without Wine

8 Dishes from Anne-Sophie Pic's New London Restaurant

La Dame de Pic, French chef Anne-Sophie Pic's hotly anticipated foray into the London dining scene finally opened to the public on 26 January.

The restaurant is housed inside the luxury Four Seasons Hotel at Ten Trinity Square, Aldgate and shares its name with her one Michelin star Paris eatery of the same name. Pic is currently the only female chef to hold three Michelin stars in France, for her eponymous restaurant in Valence. She also holds two stars for Anne-Sophie Pic in Lausanne, Switzerland.

Speaking to Eater, Pic said she felt it was "a real challenge for a French chef to open a restaurant in London," and that she would be combining her French culinary identity with English produce at the restaurant.

And what do those dishes consist of exactly? Well, take a look at eight dishes from La Dame de Pic, London, below. 

All images: La Dame de Pic

Scottish Scallop (left) and Cornish Crab (right)

Scottish Langoustine (left) and Brittany Pigeon (right)

Brixham Dover Sole (left) and The White Millefeuille (right)

Sencha Vacherin (left) and Beetroot and Bourbon Pointu Coffee (right)

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8 Dishes from Anne-Sophie Pic's New London Restaurant

Artist Creates Incredible Food Sculptures

Italy-born, Sydney, Australia-based Daniele Barresi has been sculpting food art since he was seven-years-old. “When I touch my knife, my mind gives up to the heart and it transmits directly, to the hands, giving different forms to the decorations. It's like magic,” he says.

Melon seems to be a particular favourite of his to work with, but he also tackles broccoli, pumpkin, cheese ... all in such exquisite detail, as to render the viewer scratching his or her head wondering how precisely he does it.

Watch him give a video tutorial further further down, but first, gaze on some of his creations below. You’ll never look at food – certainly not watermelon – the same way again.

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Artist Creates Incredible Food Sculptures

50 Best Gastropubs in the UK 2017

The Star Inn in Harome, Yorkshire has been named the best gastropub in the UK at the Top 50 Gastropubs 2017 awards.  

The 14th century thatched inn, which holds a Michelin star and serves robust British fare with classical French touches, including pan-fried foie gras with black pudding and cider reduction, and North Sea halibut with pickled lemon purée and cod’s roe, is headed by chef Andrew Pern. The pub said it was “absolutely thrilled” to receive the award, having risen from third on the 2016 list.

“The Star’s name has become synonymous across the country with a dedication to fine produce and playful but refined cooking,” say Top 50 Gastropubs. “No foams or airs (edible or the put-on kind) will emerge from the Star’s kitchen. Only the best Yorkshire produce, cooked to perfection.”

Second on the list is The Sportsman, in Kent, last year’s winner, also named best restaurant in the UK by Restaurant Magazine in 2016, followed by The Pony & Trap in Bristol in third place. The Harwood Arms, Brett Graham of The Ledbury’s pub offering, is London’s highest entry at number six, whilst The Marksman in East London, named best food pub in the UK by Michelin, comes in at 29.

The awards are organised by trade publication The Morning Advertiser and are voted for my publicans, journalists and industry insiders. See the top 10 below and click here for the full list.

10 best gastropubs in the UK

1. The Star Inn, Yorkshire

2. The Sportsman, Kent

3. The Pony & Trap, Somerset

4. Freemasons at Wiswell, Lancarshire

5. The Coach, Buckinghamshire

6. Harwood Arms, London

7. The Beehive, Berkshire

8. The Butchers Arms, Gloucestershire

9. The Pipe & Glass, East Yorkshire

10. The Crown, Berkshire

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50 Best Gastropubs in the UK 2017

How to Make Heston Blumenthal’s Classic Snail Porridge

Snail porridge is possibly chef Heston Blumenthal’s most famous dish, and one that cemented his reputation as a kind of mad professor of British gastronomy, even though, watching him make it below, it’s fairly straightforward and no way near as complicated a dish as some on the menu at the height of The Fat Duck’s pomp.

As Blumenthal explains, the challenge was to make two “grey and gloopy” sounding foodstuffs – snails and porridge – sound appealing to the diner. As you can see, the end result, which brings together a vibrant green parsley, ham and almond-infused porridge, snails, more ham, and shaved and dressed fennel, is anything but.

It’s a dish that went on to seal Blumenthal and The Fat Duck’s reputation at the forefront of Modernist cuisine. Taking on the mantle now at The Fat Duck, which recently regained its three Michelin star status after closing for refurbishment, is chef Ashley Palmer-Watts. Watch him hilariously describe really messing up under the nose of Blumenthal on his first few weeks on the job, as part of our Chefs Mistakes series.

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How to Make Heston Blumenthal’s Classic Snail Porridge

5 Crispy Delicious Finger Foods To Eat During The Super Bowl

Come on, now. You know a Super Bowl party isn't complete without something crunchy to tantalize your taste buds and give you an excuse to drink beer. What better than to watch the game while indulging in finger foods that have taken a dip in the deep fryer?

If you'd like to host the ultimate Super Bowl feast, here are some crispy delicious finger foods everyone will love. Don't forget to load up on refreshing drinks. Cheers!

Deep-Fried Dumplings

Filled with pork, scallion and ginger, these deep-fried dumplings are a hit on and off the football field.

Learn how to make them.

Spring Rolls

This classic vegetable spring roll recipe is vegan by nature so it's the perfect Super Bowl finger food for everyone to enjoy.

Click here for the recipe.

Sweet Potato Crisps

The ideal accompaniment to this crunchy finger food? A creamy dip made with avocado and mayo.

Find the recipe here.

Sicilian Arancini

Leftover risotto is turned into tasty croquettes stuffed with cheese and deep fried until golden.

Get the recipe now.

Vegetable Pakora

Spinach, cauliflower and asparagus are coated in a spiced batter and fried until golden in this Indian recipe.

Try it today.

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5 Crispy Delicious Finger Foods To Eat During The Super Bowl

Care's 2017, the Days of Ethical Chefs

While the symbolic image of the first edition of Care’s, The Ethical Chef Days - was breakfast at dawn in a refuge perched on a rock ledge of the Dolomite mountains, this year’s event – organized in the mountains of Alta Val Badia from 22 to 25 January and sponsored by S.Pellegrino – can be summed up in two photo shots.

Moreover, in the words of one of its creators Norbert Niderkofler, Care's is for those who “have something to say and use their cuisine to express it”. And that is not such an obvious statement as it might sound.

The first shot depicts the stage of the Ciasa Dla Cultura (House of Culture), which welcomed the speakers involved in two round tables, both of which were focused on sustainability themes: the first on the interrelations between food and environmental impact, the second on the less known connections between architecture, design and new technologies.

The quality of ingredients and the age-old issue of “0 km” are two concepts that now seem to be taken for granted. "But beware – warns Dominik Flammer, expert economist and food historian – of turning the ‘local food at all costs’ concept into a mere marketing ploy. Put your ego aside and make room in the limelight for your dairyman, your trusted farmer, and your butcher”.

Lisa Casali, scientist and Italian anti-waste guru, invites consumers and chefs to purchase and eat moderately, this being the path to wisdom. The talks given by guest speakers confirm that the overall temperature of the planet increased by one degree in 2016. What does the climate have to do with what we eat? Climate change has reduced cereal production by 5%, and the same applies to plant and animal biodiversity.

The restaurant of the future

Starting from the second day of the talks – focused on design and new technologies – a less catastrophic outlook emerged. The ethical chef has no choice but to inhabit a building that is consistent with his philosophy. The restaurant of the future will be built in wood, the only renewable material able to absorb Co2.

Tomorrow’s restaurant is already a reality for Christian Puglisi, who has won the Sustainability Award with his Relae in Copenhagen. "The secret is to ask yourself what you can do without and where you can cut superfluous costs, without detracting from the clients’ comfort. Lighting, waste, heating and an overly invasive table service are the items to review. Tomorrow’s restaurant is affordable: I want my own employees to be able to dine out at my restaurants: nothing could be more ethical than that”.

30 chefs, 16 countries, one kitchen

The second photo shows the huge kitchen of the St.Hubertus - Rosa Alpina restaurant: on the last evening of the event it embraces thirty chefs from 16 different countries like an enormous maternal figure. All of them are busily engaged in the preparation of their dish in a steamy atmosphere of knowing looks. Some are busy at the grill, some are frying food and others are boiling it, while other chefs are tasting the results.

Standing beside Italian chef Riccardo Camanini who is checking his cacio e pepe cooked inside a calf’s bladder, Jan Manuel Barriento from El Cielo in Bogotà is dressing his beef with mango and gulupa, a Columbian herb similar to passion flower, and beetroot pepper. Further down, Gregory Czarnecki from the Waterkloof in Cape Town is frying langoustines in clarified butter, to be served with slices of apple marinated in ginger beer. And a very young Martina Caruso from the Signum restaurant on the Aeolian Island of Salina – shortly to host the next stop of Care’s tour in May - has imbued her dish with the aroma of caper sauce, typical of her native Island, alongside the Australian myrtle of Jock Zonfrillo from the Orana restaurant in Adelaide: this too is what Care’s is all about.

Special awards to the young ethical chefs

This event, scheduled each year in the mountains of Alta Val Badia, also shows that it cares about the future by awarding the younger generations with training internships abroad. The Young Ethical Chef award was assigned to the very young chef Federico Kratter, born in 1995, while the Young Patissier Award went to Elisa Sorrentino and the Young Hospitality Award to Paola Formica, a student at the Carlo Porta School in Milan.

Finally, a special prize, the Care’s Social Responsibility Award, will support the Brandimarte Agricultural firm of Castelluccio di Norcia, Umbria, a producer of the famous Castelluccio lentils, which was destroyed by the earthquake that has shaken Italy in the last few months.

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Care's 2017, the Days of Ethical Chefs

Disney Launches $15,000 Restaurant Experience

Anaheim's Disneyland in California has launched 21 Royal - a private dining experience that costs $15,000, but what does it get you?

The 21 Royal is a pretty grand affair that comes with a private sommelier and butler for a party of up to 12 people.

Diners get a seven course diner that is, according to the 21 Royal website, tailored to a theme of their choice. It’s prepared by executive chef Andrew Sutton and chef de cuisine Justin Monson who present what they call “epicurean theater”.

“Using your chosen theme for the evening as inspiration, the team thoughtfully prepares a menu that weaves together a tapestry of imaginative dishes that combine to tell a tale that is uniquely yours. The result is Disney storytelling at its delicious best.”

The space, which overlooks New Orleans square inside the park, was originally intended to be the private living area for Walt and Lillian Disney and is certainly fitting for the original owners of the company.

There’s actually little detail on what type of food or wine you get for the $1250 per head price tag, but we can’t wait to see the first posts from the restaurant.

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Disney Launches $15,000 Restaurant Experience

Nordic Food Lab's New Book on Eating Insects

This book is for everyone who thinks that eating insects is disgusting.

If this is the premise of Roberto Flore, on new book "On Eating Insects," it's fair to assume the topic should attract an extensive audience. Totalling over 300 pages, he's talking about the first publication from the Nordic Food Lab on entomology as well as the final milestone in what has proven an extensive project on the topic.

The Copenhagen based nonprofit organization started out studying insects since 2012, on a trip to discover the Sardinian casu marzu where the team also got to know Italian chef Flore, who is now head chef of the laboratory, as well as co-author of On Eating Insects, Essays, Stories and Recipes- along with Josh Evans and director Michael Bom Frøst.

"We want to make it clear how much beauty there is in the insect as an ingredient in cooking," Flore explains, "insects are part of the world's gastronomic heritage. The book collates the stories, anecdotes and research that we have collected around the world, from Japan to Thailand. And then of course, there are the recipes. "

Recipes are not the classics like, "biscuits with dehydrated larvae", where the insects are inserted for show rather than specific utility, but they highlight some elaborate preparations - some even doable at home - with a huge level of detail, that reference different cultures and different traditions. "It is not an entirely scientific book or completely gourmet. It's a trip around the world in which the insects become a way to authentically explain a territory."

On Eating Insects is available for pre-order from Phaidon, due out May 2017

See the trailer for the feature length-documentary film BUGS by Andreas Johnsen.

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Nordic Food Lab's New Book on Eating Insects

Japanese Chef Cuts Amazing Vegetable Decorations

We love solid knife skills at FDL HQ, nothing gets us going more than a chef who has mastered the craft and shows off those knife skills in good ways.

We recently brought you the interesting daikon chain creation, but these next set of videos show a Japanese chef who creates some amazing vegetable sculptures with the precision of his knife skills.

The first up is a radish which become and almost flower like garnish, “It is not too difficult if you can peel it”, says the chef behind the channel - which is easier said than done.

The second and third videos show off the chef’s knife skills with carrot and cucumber as he creates wonderful edible decorations for the plate.

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Japanese Chef Cuts Amazing Vegetable Decorations

10 Best Things About Being a Chef

We all know the chef life is a tough one: long hours, stress, heat, and poor pay. It’s not for everyone. But for those who fall in love with the profession, it’s a lifelong relationship.

Over on the ChefTalk forum, chefs have been sharing exactly why they love the job and we’ve selected some of the best responses below. Perhaps you have something to add? Let us know over on our Facebook page.

10 best things about being a chef

Chef Douglas

Its going home at the end of the day and hearing "You guys did an outstanding job" from the GM, watching people sit and enjoy their meal, or simply getting to be creative with the food you produce.

Blue_Wolf

Maybe it's seeing the faces of customers smiling and going on about how good their meal was. Maybe it's the fact you never have to worry about going hungry. Maybe I'm just a masakist (horrible spelling) who enjoys the heat, steam, fire and injuries. All I know is I'm happy when I'm there, love what I do because it's me.

Chef from VA

It is the one place that everything feels right. I can let my creativity flow through my hands in the same way an artist does when creating a sculpture.

Frizbee

It is the pace that gets my juices flowing. The constant chatter of "what's on the new," the rush of heat you feel on your whole front side when you've just fired a juicy steak, the sound of fish being seared in the rocket hot pan, the beauty of the plated dish...

Riverrun

Stress, live on it.

Dan Brown

Food. I'm not sure how to convey the love I have for the products I receive and seeing that they're used in a manner that fits something provided for us by the Earth.

Cheech

I, like most, enjoy the organized chaos that is this life.

Dan Brown

Plating. There's no sense of accomplishment that I've felt that compares to finishing a plate exactly the way you want it, all elements balanced, and you get that moment to look at it objectively, getting out of the way and letting the food do the talking.

Jenni Belle

For those four little words ... "This is sooooo good." To see the happiness and content on people faces after they've eaten. Knowing I put that smile on their face is what it's all about.

Dan Brown

Sensuality. I don't think there's anything you can do that connects you more to another person than preparing their food. It requires an immense measure of trust, and your work becomes a part of another living breathing person.

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10 Best Things About Being a Chef

5 Essential Knife Care Videos

You’ve spent a small fortune on your knives and your knife skills are on point, but do you know how to really look after them, so you can get the best out of your knives for years to come?

Knowing how to sharpen and take care of your knives is as important as your choice of knife. The five videos below provide some great tips on sharpening knives and knife care: as a home cook some of this might be completely new to you; professional chefs can use these to brush up on their knife care.

First up, Gordon Ramsay teaches the basics of knife sharpening. It’s amazing how many people don’t even consider sharpening their knives at home.

Next, chef Marco Buric shows you how to sharpen your knives using a waterstone.

Here are two videos from Bob Kramer, maker of some of the world’s best chef’s knives.

Finally, ChefSteps show you how to transform old butter knives into steak knives. Useful!

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5 Essential Knife Care Videos

8 of Asia's Best Chefs Convene in Bangkok for Exclusive Dinner Series

Umberto Bombana, Julien Royer, Arnaud Sauthier, Mingoo Kang, Ryan Clift, Richard Ekkebus, Luca Fantin and Dharshan Munidasa will cook in Bangkok from 18 to 23 February at a series of five exclusive lunches and dinners sponsored by S.Pellegrino.

The eight great chefs will convene at the Mandarin Oriental Hotel Bangkok preparing exclusive menus allowing diners to sample food from some of the finest chefs across Asia in one stunning location, in just one week.

From Tokyo to Singapore, the event gathers some of the region's most celebrated names in gastronomy with many holding a place on Asia's 50 Best Restaurants list. The chefs will showcase their unique styles in a series of solo or four or six hands dinners where the creative sparks are sure to fly.

Each dinner will be served in the exclusive surroundings of French fine dining restaurant Le Normandie in the hotel’s Garden Wing with breathtaking views over the Chao Phraya River, or the smart casual riverside venue of Lord Jim’s.

8 Great Chefs at The Mandarin Oriental Hotel

1. 18 February - Chef Umberto Bombana at Le Normandie

The series will begin with Chef Umberto Bombana, from ‘8½ Otto e Mezzo BOMBANA’, Hong Kong, at Le Normandie for evening service. He will demonstrate the culinary skills that have made it the first and only Italian restaurant outside Italy to receive three Michelin Stars, with a six-course menu.

 

2. Four Hands Experience - Julien Royer and Arnaud Sauthier at Le Normandie

The first "four hands experience" will take place at lunchtime in Le Normandie where resident chef Arnaud Sauthier will be joined by chef Julien Royer of two Michelin-starred Odette in Singapore, to create an exclusive nine-course lunch.  

The sitting will offer guests a unique opportunity to taste the exceptional ingredients of some of the finest boutique producers from around the globe.

 

3. 19 February - Six Hands Dinner with Mingoo Kang, Ryan Clift, Richard Ekkebus at Lord Jim's

Meanwhile a trio of top chefs will participate in the nine course, "six hands dinner" on 19 February 2017 at the more relaxed venue of Lord Jim’s.

The exciting collaboration includes Mingoo Kang from Mingles in Seoul, Korea, chef Ryan Clift, one of Singapore’s most popular mixologist chefs from the restaurant Tippling Club, and two Michelin Star Chef Richard Ekkebus of Amber at the Landmark Mandarin Oriental, Hong Kong.

 

4. 22 February 2017 - Luca Fantin at Le Normandie

Fans of Italian cuisine won't want to miss the unique opportuity to book a table at Le Normandie on 22 February 2017 to discover the cuisine of Luca Fantin from Il Ristorante, located in the ultra-exclusive Bulgari Hotel in Tokyo, Japan.

Fantin is known for his creative spin on Italian cuisine using quality seasonal ingredients where his artful creativity is certain to be showcased in his five course menu.

 

5. 23 February - Chef Dharshan Munidasa at Lord Jim's

For the the grand finale on 23 February 2017, chef Dharshan Munidasa will fly in from Sri Lanka with a fresh batch of mighty lagoon crabs to cook at Lord Jim’s. 

Guests will be treated to a six course dinner of enormous crabs, with sizes ranging from 500g up to ‘crabzilla’ specimens weighing over 2kg, spiced with the aromas of his native Sri Lanka whilst incorporating the flavours Mundisa has picked up from around the world.

For your opportunity to be part of a great gastronomic dinner series, book a table by emailing Mobkk-Restaurants@mohg.com or contacting +66 (2) 659 9000 ext 7390.

This new edition forms part of the Fine Dining Lovers Guest Chef series, which brings renowned chefs to Thailand from top dining destinations around the world. Past editions have included Kirk Westaway (winner of the 2015 S.Pellegrino Young Chef for Southeast Asia, from one Michelin-starred Jaan in Singapore) and Ryan Cliff from the famous Tippling Club in Singapore.

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8 of Asia's Best Chefs Convene in Bangkok for Exclusive Dinner Series

Bogotà, Colombia: a City Tasting Tour

Since it’s reemergence as a holiday hot spot, Colombia and particularly Bogotá has begun to make a name for itself in the culinary world.

It may not be the fine dining destination that Lima or Buenos Aires are just yet, but with such a wide variety of both traditional and international food on offer and an ever expanding palate for mixing new and old flavours, the future is looking tasty.

Hot Chocolate & Cheese at La Puerta Falsa

La Puerta Falsa is the go to place for traditional Colombian food. Officially the oldest and one of the most famous restaurants in Bogotá you'd expect it to have grown since it was first established, but true to its roots it’s still the same small hole-in-the-wall eatery it was when it first opened its doors in 1816.

Their 2 most famous servings are the classic Bogotanian breakfast of hot chocolate and cheese (drop the cheese in the chocolate for the true experience) and their highly rated tamales (with their secret hundred-year-old family recipe), but they also do a mean ajiaco soup.

It does tend to be busy most of the day so you might have to wait a little while for a seat, but for a quick bite whilst sightseeing through the Candelaria (the historic colonial quarter) it's a sure bet. For a slightly more relaxed option check out La Puerta de la Catedral 2 doors down.

La Puerta Falsa
Cl. 11 #6-50, Bogotá

La Puerta de la Catedral
Cl. 11 #6-26, Bogotá

Lechona at La Planchoneria

There’s an entire district in Bogotá (Zona L) dedicated to this classic dish of roasted pork, rice, peas, onions and spices, traditionally served directly out of the pig’s belly with thick pieces of fat and crispy crackling. And its from here that the mother (who is also the chef) of one of the young entrepreneurs of La Planchoneria hails from.

La Planchoneria is Bogota’s first gourmet street vendor of Lechona (minus the pig’s belly) and they are quickly gaining a reputation for their fast, fresh and tasty servings. As they move around you need to check the website to find out where they will be on any given day, but if they happen to be somewhere local they are well worth a visit.

The pork is succulent, the crackling crunchy, and the fatty yellow rice and peas are melt in the mouth. Served up with a corn arepa, just like mother used to make it. (Fried egg on top optional).

La Planchoneria
Various addresses
Website

Market Juices at Paloquemao

Colombia is known as a megadiverse county and is home to a huge array of edible plants, vegetables and fruits. A great place to sample a few of these and get a feel for real Colombia culture is the bustling Paloquemao market. Nestled in amongst the Oca roots, gourd wind-chimes and medicinal herbs and flowers you will find some of the best juice stalls in the city serving some unusual yet refreshing exotic delights such as; lulo, guanábana, arbol de tomate, mamoncillo, corozo and many more (mixed with either water or milk). Paloquemao Market Plaza De Mercado De Paloquemao, Cl. 19 #22, Bogotá.

Sancocho at Club Colombia

Sancocho is the ultimate Colombian classic, and possibly the most famous of the many Colombian soups (though ajiaco lovers might disagree). Known not only for it’s diverse range of flavours and recipes but also for it’s importance in Colombian family culture. Ask any Colombian and they will tell you sancocho holds a special place in their heart (and that their mother makes it the best). Each region has it’s own sancocho with distinct flavours and variations depending on the local environment. Club Colombia (under the purview of Harry Sasson) offers a different regional variation of the dish every day, such as Sancocho de Costilla del Altiplano (A local beef rib soup), Sancocho de pollo de valle (Country Chicken) and my personal favourite; Sancocho del Pescado (from the Caribbean coast), with tender white fish, creamy coconut milk, yuca, yam and a pinch of coriander. Served with a side of Avocado and white rice. Club Colombia Cl. 82 # 9-11, Bogotá.

Real Ale at the Bogotá Beer Company (BBC)

Not usually one to recommend chains in this case I find it fair to make an exception. The Bogotá Beer Company is Colombia’s first ever real ale brewery. They still call themselves a micro-brewery, but what started from humble beginnings after founding beer maker Berny Silberwasser returned from a trip visiting American and European breweries in 2002 has grown into one of the most recognised beer brands in Colombia, earning them a string of awards for their finely crafted ales and lagers. And rightly so. Set in the style of a traditional British pub it’s one of the only places you can find a real pint of beer in Colombia. So take a moment off from your busy sightseeing tour, pull up a stool at the bar and sample a cool glass of one of their award winning ales. Bogotá Beer Company Various locations across Bogotá.

Nibbles and Evening Cocktails at W Lounge, W hotel

No city tasting tour is truly complete without the obligatory evening cocktail. A moment to sit back and reflect on the day’s epicurean excursion. Located on the third floor of the W hotel the W Lounge fuses the modern with the classic. Trendy graffiti-painted walls play counterpart to 1920s style drapery and plush lavender and gold upholstery. This is where is where the cool kids hang, blending high-end sophisticated cocktails and European style fine dining with the hippest dance DJs. Designed by world renowned chef jean George Vongerichten the restaurant and lounge menu boast his "greatest hits”. With chic creations such as crispy sushi and chipotle mayonnaise (pairs excellently with their ginger margarita) and their classic shore rib with apple sauce (fall apart tender), whilst their signature lulo mojito is the perfect balance of sweet and citrus. A cool twilight taste to savor, as the sun sets on Colombia’s first city. W hotel. Cra. 9 #11530, Bogotá.

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Bogotà, Colombia: a City Tasting Tour

The Week in Bites 29 January 2017

Gold for the USA

Chef Mathew Peters and the Team USA claimed an historic victory at the Bocuse d’Or in Lyon, France, the first time the US has won gold at the completion. We spoke to Peters and Thomas Keller straight after the win.

Read what they had to say.

Meet the World’s Best Female Chef

Ana Roš of Hiša Franko in Kobarid, Slovenia has been named World’s Best Female Chef 2017, ahead of The World’s 50 Best Restaurants ceremony on 5 April in Melbourne.

Find out how Ana reacted to the news.

On the Blog

This week on the blog we brought you a first look at dishes from Enrique Olvera’s new restaurant, a Japanese chef with incredible knife skills, beautiful desserts from the pastry world cup, and a new dish-building tool for chefs.

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The Week in Bites 29 January 2017

Quique Dacosta to Open Group of Paella Restaurants

Three Michelin star chef Quique Dacosta is to open a group of Paella restaurants around the world, with the first slated for London by the end of 2017/early 2018.

According to Big Hospitality, the concept will be named InPaella and each restaurant will feature a 25-metre stove where diners can sample the traditional Spanish dish. The plan, initially, is to open six restaurants in major cities over the next five years.

Dacosta’s eponymous restaurant in Dénia, Spain, where he applies a Modernist approach to Mediterranean cuisine, retained its three star status in the most recent Michelin Guide to Spain and Portugal. Dacosta follows another Spanish three Michelin star chef to London – David Muñoz recently transported his Street XO concept from Madrid.

We wonder what Dacosta would make of Jamie Oliver’s recent take on paella, which got the chirpy British chef into serious hot water with the Spanish on social media?

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Quique Dacosta to Open Group of Paella Restaurants

8 Vegan Football Snacks For Your Super Bowl Cravings

These vegan football snacks are just the thing to munch on while everyone's eyes are glued to the television on Super Bowl Sunday. Take your pick among touchdown-worthy bites like vegan cheese, homemade chips, dips and other crispy treats guaranteed to be a hit with the gang.

Don't forget to have some refreshing drinks on hand to wash it all down. Go team!

Vegan Football Snack With A Twist: Sushi Sans Rice

This tramezzini sushi roll is a fun vegan appetizer to serve on Super Bowl Sunday.

The rice is swapped for soft white bread rolled in sesame seeds. The filling? A tasty blend of fresh veggies and cubed tofu.

Here is the recipe.

Vegan Cheese: A Super Bowl Treat

Why not impress your guests with a homemade cheese?

This recipe for vegan ricotta is simple and yields great results. The cheese is great on its own or with a slathering of chili jam. Don't forget to serve with sliced veggies and/or crackers.

Go for Guacamole

Guacamole, a Super Bowl classic, is a must at your viewing party. This easy Mexican guacamole recipe is sure to be a winner.

Crispy Vegan Football Snacks: Homemade Bread and Chips

Crispy, crunchy and simply irresistible this Carasu bread hails from the Italian island of Sardinia and is great for dipping.

Try the recipe now.

If you are a fan of homemade chips then whip up a batch of sweet potato chips.

Simply season them with a sprinkle of salt and rosemary. Then serve with a side of ketchup for dipping.

Here is the stress-free recipe.

Crispy kale chips are the ultimate vegan football snack. There are so easy to make and require just three ingredients.

Learn how to make them.

Spring Rolls: The Ultimate Vegan Football Snack

Vegetable spring rolls are big crowd pleaser and this vegan recipe is no exception. 

Learn how to make it.

An Easy Tapas Recipe for Super Bowl Sunday

You can also serve a Mediterranean-style snack at your Super Bowl party.

One example is this tasty Spanish tapas recipe that is great with wine, beer and other game day treats.

Try the recipe for these crispy spiced potatoes.

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8 Vegan Football Snacks For Your Super Bowl Cravings

Bocuse d’Or 2017, All the Finalist Platters | Gallery

While the Bocuse d’Or 2017 sponsored by S.Pellegrino will be remembered for chef Mathew Peters and Team USA’s historic win, the first in the country’s history, let us not forget all the incredible food on display from the 23 other competing countries.

In the gallery above you’ll see not only the USA’s winning dishes (Chicken stuffed with morel sausage, foie gras and crawfish and California green asparagus with toasted almond custard and lemon confit), but also the meat platters of every other team, based around the concept of ‘chicken and crayfish,’ a traditional dish in Lyon and one that was served at the very first Bocuse d’Or back in 1987.

You can read more about all the action from the Bocuse d’Or here, and for more food porn from this year’s Sirha trade show, the setting for the competition, take a look at 16 beautiful desserts from the Coupe du Monde de la Pâtisserie, the World Cup of Pastry.

Let the countdown begin for Bocuse d'Or 2019.

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Bocuse d’Or 2017, All the Finalist Platters | Gallery

Australia | Canada | Guatemala | Brazil

Finland | The Netherlands | France | Hungary

Japan | Belgium | Sweden | South Korea

New App Identifies Authentic Italian Produce

In a bid to reduce Italian food fraud and protect the "Made in Italy" brand, a new free smartphone app has been developed to help consumers identify authentic Italian food from foreign fakes.

Created by non-profit organisation Reliabitaly, shoppers in Italy or abroad can simply use the app to scan food barcodes to verify if their selected product is indeed authentically Italian. It also gives information about how the item was made in Italy, along with photographs, technical information and videos.

In a market place plagued by counterfeit parmesan, balsamic vinegar and wine, to mention but a few favourites, the creators of the app explain that "The aim is to protect and preserve the global prestige of 'Made in Italy' products." An attempt worth making given fake Italian foods are said to command a global market worth of 54 billion euros, twice the value of real food exports, according to The Times.

The app is available here.

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New App Identifies Authentic Italian Produce

5 Michelin-Starred Chefs Cook Pasta

Pasta: it’s one of those foods that hopefully we all know how to cook with some degree of success, indeed the simplicity of a good pasta sauce appeals to even the greenest of cooks. The best chefs will tell you, it’s all about three or four great ingredients, cooked well and perfectly seasoned to create a harmonious dish.

Of course, once you master the basics, you can set yourself some serious pasta goals. To serve as inpiration, here are 5 Michelin-starred chefs using exceptional ingredients and a few tricks picked up over the years to elevate the simple pasta dish to something truly spectacular.

If you’re new to making fresh pasta, check out this guide to making fresh pasta in five easy steps, and brush up on your pasta shapes with this infographic detailing 60 different types.

First up is Davide Oldani, who likes to finish cooking the pasta inside a simple tomato sauce. Remember to cook it perfectly al dente.

Heinz Beck of three Michelin star La Pergola in Rome has an inventive take on carbonara: the pasta is filled with liquid egg to make it easier to digest. See how to make the liquid filling here. 

Watch Mario Batali make traditional ragù alla Bolognese; but be warned, this is no quick midweek supper.

Angela Hartnett cooks fresh crab linguine to evoke memories of the Italian coast.

Finally, it’s Massimo Bottura’s characteristically unique take on lasagna.

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5 Michelin-Starred Chefs Cook Pasta

Japanese Chef Has Crazy Carving Skills

We love featuring the amazing knife skills of Japanese chefs on Fine Dining Lovers and this latest example might just be the best yet.

Japanese Twitter user @Zoe_Aisheteru posted the image below, of a whole daikon radish carved into an impossible daikon chain, online last weekend. The caption reads: “The head chef gave me this daikon he cut up for fun because he was bored lol”; it’s since been shared over 55k times, with nearly 70k likes.

板長が暇潰しに切った大根貰ったンゴｗｗ http://pic.twitter.com/3Q5Lg4ugCV

— ガイ・ジ・オーダー・ゴミオ (@Zoe_Aishiteru) January 21, 2017

So how did the unnamed Japanese chef do it? Well, the video below, featuring a different Japanese chef, offers a step-by-step guide, not that makes it any easier of course. The chef stars by trimming down the radish and gets down to meticulously carving out the remaining core with a scalpel.

Check out more crazy knife skills from a Japanese chef in the video further down and if you’d rather cook daikon radish than carve it, here are five daikon radish recipes to try.

Via RocketNews24

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Japanese Chef Has Crazy Carving Skills

Cooking For Two: 8 Easy Recipes For A Romantic Meal

Cooking for two can sometimes be a challenge. With these easy recipes you never have to worry about making too much or too little food. While most of these dishes yield four portions, they can easily be scaled down to feed two people without sacrificing flavor or doing complicated math. Plus, with food this tasty you'll want to have some leftovers around.

Here are some great recipe ideas to keep in mind when cooking a romantic meal for two:

Cooking For Two: Avocados Are Your Friend

All it takes is just one avocado to make this delicious and romantic appetizer for two featuring gorgonzola cheese and walnuts.

Learn how to make it.

Try A Cozy Soup For Two

This bacon dumpling soup is great for cozying up to your sweetie on a cold night. Plus, who doesn't love bacon?

Here is the easy recipe.

Homemade tomato soup is another comforting treat perfect for two. Enjoy a delicious soup made with sundried tomatoes, oregano and a bit of whipped cream.

Here is the recipe.

Cooking For Two: Make Mini Pizzas

Save yourself the time and trouble of making a large pizza and make mini ones instead. You can use any of your favorite toppings such as fresh herbs and veggies, a variety of cheeses and cured meats.

Learn how to make mini pizzas.

An Easy and Sophisticated Recipe for Duck

An elegant yet simple dish for two featuring crispy duck breast glazed with a sumptuous pomegranate sauce. All you need to do is halve the recipe.

Try the recipe now.

Salmon Fillets Are Also Great

Salmon fillets are another great option when cooking for two. Here is an easy recipe: poach the salmon fillets and serve with a Cantonese-style garlic and scallion sauce.

Here is the tasty recipe.

Cooking for Two: Irresistible Desserts

These refreshing orange tartlets with white chocolate mousse are the perfect size for sharing. If you'd like to have some leftover simply store the mousse separately and fill the buttery tarts right before serving.

Find the recipe here.

Another great option for dessert is to make ice cream. The best part is you'll have plenty of leftovers in your freezer for your next ice cream craving.

Here is s delectable paleo vanilla ice cream you can make without an ice cream machine.

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Cooking For Two: 8 Easy Recipes For A Romantic Meal