vendredi 31 mars 2017

Inspirational Dishes Waiting for World's 50 Best Restaurants 2017 | Gallery

Ahead of the World's 50 Best Restaurants 2017, which will take place on 5 April in Melbourne (8 PM local time) and will be live–streamed on FineDiningLovers, take a look at the top 10 placed restaurants on the 2016 list.

From Massimo Bottura's Osteria Francescana, the first Italian restaurant to reach the top of the list, to Spain's Asador Etxebarri, enjoy this year's top 10 places through the food lens of the chef's signature dishes.

Enjoy a dish from every restaurant in the top 10 and don't miss the live-stream of the event, for which S.Pellegrino and Acqua Panna will be official waters.

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Inspirational Dishes Waiting for World's 50 Best Restaurants 2017 | Gallery

Food Events: What's on in April 2017

April is looking set to be one of the most exciting months in the culinary calendar as spring time welcomes an eclectic selection of high profile food events on around the world, although all eyes will be on an autumnal Australia on 5 April.

While Melbourne will attract some of the highest profile guests of the month with The World's 50 Best in town, there's plenty of other options to satiate the hungry traveller from Michelin starred dinners in Switzerland to star studded dinners in Las Vegas.

Take a look at what's on:

Food Events - April 2017

World's 50 Best Restaurants, Melbourne, 5 April

The countdown is on to this year's awards ceremony on 5 April as the best chefs in the world jet into Melbourne. Take a front row seat seat and livestream via FDL from 10am GMT and join the ceremony as it happens live and find out first who will be crowned the best restaurant in the world.

Ahead of the ceremony will also be the 50 Best Talks, and don't forget to checkout the already announced World's 50 Best - 51 - 100 list to make your predictions for this year's top 50.

Find out all the World's 50 Best news

Melbourne Food and Wine Festival, 31 March to 9 April

Melbourne will be in full party mode with plenty of top culinary talent in town and the perfect reason to join Melbourne food and drink festival forming the perfect destination for the influx of foodie visitors. Check out the chef masterclasses and unique dining events in town.

Find out what's on 

Sapori Ticino, Switzerland, from 3 April to 18 June

The Swiss canton of Ticino will be lit up with star studded dinners over the coming weeks as some of Italy's best Michelin chefs host a number of one off dinners in select restaurant.

Find the details here.

World Gourmet Summit, Singapore, Until 16 April

Singapore's city wide food festival runs until 16 April. Be sure to take advantage of the best that's on offer in the exclusive line-up. Find more details here.

Food Events and Installations at Fuorisalone, Milan, 4 to 9 April

Design and food go hand in hand as Milan becomes design central for five days of world class exhibitions and installations featuring everything from kitchens to street food, chef demonstrations and dinners.

See the line-up here.

Road to Tajima, 6 Hands Dinner and Wagyu Beef Master Class, Melbourne, 13 April

Singapore based Chef Chris Miller, from Stellar at 1-Altitude, will be heading down to Melbourne for a 6 Hands dinner with Chef Florian Ridder and Chef Lawrence Yeow from Calia restaurant on 13 April.  

His homecoming culminates in a presentation of a Tajima Wagyu Beef Masterclass prior to an exquisite six-hands dinner at Calia at the Emporium together with chef Florian Ridder of The Summerhouse, a unique farm-to-table destination in Singapore and Calia’s Lawrence Yeow.

Reserve a table here.

  

Le Strade della Mozzarella, Paestum, Italy - 19 & 20 April

The haute cusine Italian congress comes to a close in Paestum, after a london and Milan leg of the tour. Expect lots of Southern Italian favourites, including pizza and mozzarella.

See the line-up here.

Vegas Uncork'd, Las Vegas, 27 - 30 April

For a star studded time in sin city head to this star studded event, where a stellar guest chef line- up includes Gordon Ramsay, Alain Ducasse and Wolfgang Puck. Be sure to reserve  a seat for the Grand Tasting at Ceasar's Palace Hotel.

Find out more

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Food Events: What's on in April 2017

Chocolate Cookie Ice Cream Sandwich

How to Make Chocolate Cookie Ice Cream Sandwich

To prepare chocolate cookie ice cream sandwich recipe first heat the oven to 180°C/160°C fan/gas 4.

Line a baking sheet with baking parchment.

Put the butter and sugar into a bowl and beat together until light and creamy. Beat in the egg.

Stir in the flour and cocoa powder to make a firm dough.

Roll out on baking parchment to a rectangle about 25 cm x 35 cm.

Bake in the oven for about 12–15 minutes until firm to the touch. Cool.

Cut the chocolate cookie into 20 rectangles.

To make the ice cream sandwiches spoon or scoop softened ice cream on a cookie and press a second cookie on top.

Serve at once with chocolate sauce if desired.

Place any uneaten chocolate cookie ice cream sandwiches in the freezer to eat at a later time.

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Chocolate Cookie Ice Cream Sandwich

JRE Awards Ceremony: The Winners

The Jeunes Restaurateurs (JRE) congress unfolded over two itinerant days this week in the spectacular lakeside location of Lucerne where Swiss food, speeches and celebrating top talent were the defining themes.

Set against an iconic Swiss backdrop the bi-annual gathering of European young masterchefs from JRE included nearly 400 attendees from an impressive 16 countries all sharing a common passion for for good food and a desire to excel in the kitchen with specific talent being recognised during the JRE awards ceremony.

The food themed agenda included a champagne reception upon arrival and a communal breakfast aboard a steamship on the lake, including feasting on typical regional Swiss specialities en route to the ceremony location.

The awards ceremony was opened by JRE President Ernesto Iaccarino at the Verkehrshaus Museum of Transport who shared his thoughts on the history of food and the JRE manifesto, followed by speeches from Justyna Adamczyk (CIO Gault&Millau) on the subject of the cutting edge in becoming a culinary legend, and Francesco Wessels, (master coach at the Netherlands Olympic Committee) on leadership and passion.

This year's awards ceremony included awards for talent of the Year, Entrepreneur of the Year, Innovation, Service, Taste of Origin and Heritage. A special Never-ending Passion award was also presented by JRE Vice-president Alexander Dressel to Alexander Huber from Germany, an exceptional chef who was recognised for exceeding expectations. See the full list of this year's winners and awards below.

JRE Awards 2017

Service Award by S.Pellegrino/Acqua Panna
Rudolf Štefan from JRE Croatia (Contemporary Pelegrini)

Taste of Origin Award by Pommery
Dario Cadonau from JRE Switzerland (In Lain Hotel Cadonau)

Entrepreneur of the Year Award by MasterCard
Steven Dehaeze from JRE Belgium (Culinair)

Innovation Award by Nespresso
Tomaž Kavčič from JRE Slovenia (Gostilna Pri Lojzetu)

Talent of the Year Award by Pastificio dei Campi
Edwin Soumang from JRE Netherlands (Restaurant ONE)

Heritage Award by Grana Padano
Laurent Smallegange from JRE Netherlands (Restaurant Spetters)

Never-ending Passion Award by JRE
Alexander Huber from JRE Germany (Restaurant Huber)

The Gala Dinner

The Schweizerhof Hotel formed the elegant setting for the post awards gala dinner when 30 JRE members served their colleagues a range of amuse-bouches followed by a mouthwatering menu made from high quality local Swiss produce.

Michael Ellis (Michelin CEO) gave a closing speech on the importance of JRE for the Michelin Guide.

What is JRE?

JRE, one of the most prestigious culinary organisations in the world, founded in France in 1974, and brings together young restaurateurs and chefs who want to share their talent and passion for food with likeminded people. 

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JRE Awards Ceremony: The Winners

7 Easy Lamb Recipes Perfect For Easter

Whether you prefer the shoulder, leg or chops, these easy lamb recipes offer a variety of cooking methods that bring out the best in every cut.

These easy lamb recipes are packed with flavor thanks to the use of Indian spices, luxurious saffron and fresh herbs so they are just the thing to add to your Easter lineup or prepare anytime you want to impress your dinner guests. 

Easy Lamb Recipes Perfect for Easter

LAMB CHOPS WITH SPINACH AND TOMATOES

Don't want to bother with roasting lamb? Try this quick recipe for pan-grilled lamb chopsinstead.

If you don't have a grill pan use a cast iron skillet to get a nice crust on your juicy lamb chops.

LAMB RACK WITH HERBED CRUST

Don't be intimidated by this succulent lamb roast - making it is easier than you think.

The Parmesan-herb crust is applied halfway through roasting, giving you plenty of time to work on the bed of vegetables you'll be serving it on.

Try this easy lamb recipe.

ROAST LAMB WITH INDIAN SPICES

Garam masala, almonds, turmeric and cayenne pepper are the key ingredients in this Indian-inspired easy lamb recipe.

The secret to great flavor is to marinate the lamb for 24 hours then bring it to room temperature before roasting it until perfection. 

Here is the must-try recipe.

KNUCKLE OF LAMB WITH SAFFRON POTATOES

Low and slow is the trick to this one-pot meal.

The knuckle of lamb is roasted for two hours then combined with potatoes, saffron, white wine and herbs.

The result? An elegant and flavorful main course.

Try the recipe now.

LAMB PITA BURGERS

Planning a casual Easter gathering? Have a little fun by whipping up thesetasty lamb burgers served in pita bread and accompanied by hummus and fresh mint leaves.

Find the easy lamb recipe here.

South African Lamb Kebabs

Known as lamb sosaties in South Africa, these kebabs balance the gamey flavor of lamb with the sweetness of dried apricots and brown sugar.

Learn how to make these easy kebabs.

Middle Eastern Lamb Kebabs

If you love Middle Eastern flavors you'll enjoy this easy lamb recipe for juicy kebabs served over fresh tabouleh.

Learn how to make them.

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7 Easy Lamb Recipes Perfect For Easter

jeudi 30 mars 2017

Apple and Ginger Lemonade

How to make apple and ginger lemonade

To prepare an easy apple and ginger lemonade recipe first put all the ingredients into a food processor or blender and blend well.

Press through a sieve into a jug and chill for at least 1 hour before serving.

Pour the apple ginger lemonade into chilled glasses and decorate with thin slices of apple.

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Apple and Ginger Lemonade

The Greatest April Fools Food Prank Ever

With April Fool's Day upon us, we all have to be extra vigilant in order not to end up with egg on our faces.

But back in 1957, the BBC pulled off what has to be the greatest April Fools Day food prank ever. It's leading current affairs programme Panorama, which is still running incidentally, broadcast a three minute report on April Fool's Day that preported to show a family in Ticino, Switzerland harvesting spaghetti from 'spaghetti trees.' The piece was narrated by esteemed broadcaster Richard Dimbleby.

At the time, spaghetti was seen as very exotic in the UK (remember rationing had only just ended three years earlier). Some knew it was a hoax, others were angry that a serious news programme was engaging in an April Fool's prank, and others, well a number contacted the BBC in search of advice on how to grow their own spaghetti trees!

Take a look at the amazing original spaghetti-tree hoax footage below.

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The Greatest April Fools Food Prank Ever

What Is Matcha Tea? How Do I Use It?

It is green, very trendy and good for your health...For some time now, matcha tea is on everyone's lips and is enjoyed in all the trendy cafes in big cities like New York, Tokyo, Sydney and Paris. But by the way, what is matcha tea? And what can you do with it? Fine Dining Lovers tells you everything.

WHAT IS MATCHA TEA?

Matcha is green tea powder from Japan, which is more like green cocoa than classic tea. Its taste, high in vegetable notes, is slightly astringent and presents a sensation of tannin, as well as a slightly sweet side.

HOW CAN I MAKE MATCHA TEA?

To prepare a matcha bowl, simply put a little powder into the bottom of a cup, pour hot water and whisk the mixture with a bamboo whisk or the milk frother of an espresso machine.

CAN I COOK WITH MATCHA TEA?

Is matcha tea good for cooking? Absolutely! Matcha tea lends itself beautifully to pastries.

Here are some delightful recipes you can prepare with matcha tea

MATCHA GREEN TEA LATTE

Hands down, one of the most popular ways to use matcha tea is to turn it into a latte.

Try this easy recipe made with almond milk.

GREEN TEA MOCHI

Matcha tea makes a spectacular filling for mochi cakes, the chewy Japanese treats perfect for any sweet tooth.

Here is the tempting recipe.

SUGAR-FREE MATCHA COOKIES

Technically, you could add matcha tea to any cookie and turn it a beautiful green hue. But it works best with sugar cookies.

This recipe proves it.

RASPBERRY AND MATCHA TARTLETS

Just two teaspoons of matcha tea powder are enough to add flair to an ordinary fruit tart.

Learn how to make this raspberry matcha tart.

Still hungry? Now that you know what to do with matcha tea try your hand at cooking with elderflowers.

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What Is Matcha Tea? How Do I Use It?

Yuzu Citrus From A to Z: 26 Things to Know

Aromatic. Its aroma is the most salient characteristic of this fruit which perfumes trees and food.

Butter. Salted butter aromatized with yuzu peel: delicious with fish and seafood!

Citrus junus. The botanical name of this fruit-bearing tree of the genus citrus.

Dehydrated. Yuzu peel is sold in powder form for sprinkling on desserts and savoury dishes such as fish tartare.

Eggs. Yuzu and eggs pair up beautifully when cooked slowly. On the island of Shikoku in Japan, in an area famous for its yuzu fruit groves, eggs are produced whose flavour is reminiscent of this citrus fruit. A chemical ploy? Far from it: the hens’ diet is rich in yuzu peel! And on the subject of yuzu and eggs, try it instead of lemon the next time you make mayonnaise, possibly flavoured with fresh herbs such as coriander or mint.

Freeze-dried. Not available as a fresh fruit? Try freeze-dried yuzu flakes sprinkled over sashimi, scallops and seafood.

Gouttes. The French term for liquid pearls, because food designer Christine Le Tennier has actually created these alginate-covered yuzu pearls for garnishing salads, desserts and other dishes.

Hybrid. This fruit is believed to be a cross between a mandarin and a papeda fruit, a sub genus of the genus citrus which includes the kaffir lime, if not, in its turn, a cross between the lime and the citron.

Industrial. In some Asian countries the yuzu is widely used as an ingredient also in industrially produced food. For example, a yuzu flavoured Kit Kat is available in Japan.

Japan. This is the homeland of the yuzu which, owing to its acidity, is rarely eaten as fresh fruit. Conversely, its zest is highly appreciated for garnishing and flavouring purposes, while its juice is an alternative to that of lemon.

Koshō. This is a paste made from yuzu peel, chilli pepper and salt. With its bitter, salty and hot spicy flavour, it is sold in a green or red version and is perfect for serving with sushi and sashimi, but also for accompanying some noodle or soup recipes.

Liquid. Yuzu-based beverages are also popular, such as wine, liqueurs and the tea typical of Korea. In the West, it is used to flavour beer, cider and even Finnish glögg.

Marmalade. Not only on bread at breakfast time: it is perfect for accompanying pork or fish dishes, and for glazing vegetables such as carrots.

Nana-iro tōgarashi. Also known as Shichi-mi tōgarashi, or simply shichimi, it is a well known spice mix called "seven flavour chilli pepper", which consists of red chilli pepper, called togarshi, to which mandarin peel, sesame seeds, poppy seeds, hemp seeds, chopped alga nori, Sichuan pepper and, in some versions, yuzu have been added.

Oils. The fruit is extremely rich in essential oils whose fragrance recalls the notes of grapefruit, mandarin, citron, lime and spices.

Ponzu. A citrusy sauce that is popular in Japanese cuisine, it is sour, watery and dark in colour. The citrus fruits used to make it, apart from yuzu, are sudachi, daidai (a bitter orange) and kabosu, while its basic ingredients are mirin rice wine, bonito flakes and alga kombu.

Quest. The research of haute cuisine has also discovered the yuzu fruit and many great chefs, pastry chefs and chocolate makers in western countries love it and use it. Ferran Adrià, Alain Ducasse, Jordi Bordas, Pascal Maynard, Laurent Gerbaud and Martin Benn of the Sepia in Sydney (http://ift.tt/2odv83v), who adds it to his chawanmushi Japanese custard.

Ramen. In ramen? Delicious! Well worth trying are those by Afuri in Tokyo which has now also opened in the USA.

Sudachi. Another fruit of the genus Citrus which originates from Japan and resembles the yuzu, it is aromatic but not too bitter to be eaten fresh.

Touji. This is the winter solstice which is celebrated in Japan on 22 December: tradition would have it that a dousing of yuzu juice brings good fortune and protects against seasonal ailments.

USA. The yuzu has now become popular in the United States, not in the form of fresh fruit which is hard to come by, but as juice or paste.

Vinegar. This is made from yuzu juice and rice vinegar. Japanese warriors have always drunk vinegar in the past to keep up their strength and ensure a long life.

Well-being. Yuzu is one of the new ‘health-giving fruits. It has various beneficial properties and contains three times as much vitamin C as lemons.

Xiāngchéng. This is the Chinese term for yuzu, which actually originates from China where it has been in use for at least 1200 years.

Yamabushi. These are the ascetic hermits endowed with supernatural powers in traditional Japanese mysticism. Legend has it that the famous yuzukoshō seasoning was created by them, starting from a yuzu tree on the sacred Mount Hiko.

Zest. The gourmet heart of the yuzu, a must-have in any cuisine of Japanese inspiration.

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Yuzu Citrus From A to Z: 26 Things to Know

mercredi 29 mars 2017

Mugaritz Invites You to Win a Dinner

Mugaritz invites ten lucky guests for a preview of their brand new menu in their annual dinner event: “You Open the Doors to Mugaritz” taking placeon 11 April.

The prize from the pioneering San Sebastian restaurant and consistent contender in the World's Best 50 Restaurants, offers five guests (plus chosen dining companion) the chance preview Mugaritz's tasting menu for 2017, which promises to not only "play with the senses" but to "push prejudices aside." 

Experimental chef Andoni Luis Aduriz and team, have dedicated over 9000 hours to shaping the dishes for the year ahead, and in a characteristic shake-up of the norm there are guaranteed to be some unexpected twists in a menu punctuated with sweetness and where 80% of the dishes won't require cutlery.

How to Win Dinner at Mugaritz

For your chance to take part in what will be an unforgettable gastronomic journey register your interest at ‘You open the doors to Mugaritz’ on the Mugaritz website between 10.00 on 30 March and 12.00 on 3 April.

The dinner will take on 11 April, a day before the restaurant re-opens to the public.

Here are some examples of Mugaritz's dishes:

Gelatinous chicken Mille-feuille. Roasted garlic paste and sour greens.

Toast of roasted crusts 

Fifth quarter octopus 

All Photos: López de Zubiría / Mugaritz

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Mugaritz Invites You to Win a Dinner

The Raindrop Cake is Back and It's Purple

Remember the Raindrop Cake, the Japanese agar dessert that was all over the internet 18 months ago? Well it's back and this time it's purple.

Otherwise known as mizu shingen mochi or simply, water cake, this traditonal Japanese dish was adapted and renamed by chef Darren Wong and basically broke the Internet when it went on sale at Brooklyn's Smorgasburg.

Now Wong has developed a new version for 2017, made with purple ube, the sweet potato popular in Filipino cuisine. He serves along with sweetened coconut milk and cocunut jelly for a nice flavour boost.

Watch Wong talking about this latest creation in the video from Mashable below, and further down, find out how to make your own Japanese water cake at home.

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The Raindrop Cake is Back and It's Purple

mardi 28 mars 2017

The Best of Korean Food in NYC

Last year, in the run up to the World’s 50 Best Restaurants, top Korean chefs were invited to participate in citywide collaborations with some of New York’s finest cooks like Dan Barber of Blue Hill in Greenwich Village and Carlo Mirarchi of Brooklyn’s Blanca.

Coupled with the government-backed Hallyu or pop-culture wave that has been vibrating around the global stadium since the 90s, Korea’s food, pop music and beauty brands have received tons of Western airplay. Today, bibimbap, gimbab and kimchi form part of the mainstream culinary lexicon. Korean-American writer Euny Hong, author of The Birth of Korean Cool: How One Nation is Conquering the World Through Pop Culture calls these popular Korean exports a glimpse at “the future”.

K-Town in New York may be compact compared to L.A, but it has a special kind of charm. Deuki Hong, chef at the popular Kang Ho Dong Baekjong restaurant and co-author of Koreatown – a Cookbook says, “The energy on this one city block is incomparable to any place in the country.”

KIMCHI KRAZY

Esther Choi, chef and owner of Mokbar at the ever-popular Chelsea Market (she has one in Brooklyn too) is known as the “Kimchi Queen”. She supplies six in-season versions at her eatery and learned at the hand of her immigrant grandmother. The complexity of Korean food hinges, in part, on the variety of fermented sauces, marinades and pickles that make up its profile. Kimchi - fermented spiced vegetables with gut-healthy probiotics, served as part of an array of banchan (side dishes) when you order galbi (short rib) or barbeque - is one of the popular Korean foods that Westerners recognise.

Alex Paik, a Korea-tourism marketing expert based in Seoul says, “There are over 300 varieties of kimchi, yet most [Westerners] only ever think about eating the top three or four.” The master Korean sauces used in hansik (traditional food) are also fermented: ganjang (Korean soya sauce), doenjang (soya bean paste) and gochujang (red bean chilli paste). Hong adds, “It’s a cusiine that requires time and employs the art of fermentation.” Kimchi has been fused with Mexican and a range of cuisines that it complements effortlessly.

Like it has been with kimchi, much attention has been given to temple food – the healing, balanced vegetarian and vegan food prepared by Buddhist monks and nuns, like Jeong Kwan featured in season three of Chef’s Table in an ethereal episode set in her temple and surrounds that is sure to evoke your wanderlust. (Closer to home, try Hangawi in K-Town for well-balanced vegetarian food).

Mokbar
Chelsea Market, 75 9th Av.
Tel. 001 646 775 1169, Website mokbar.com

Hangawi
12 E 32nd St.
Tel. 001 212 213 0077, Website hangawirestaurant.com

BETTER THAN YOUR REGULAR BBQ

There’s no BBQ like Korean BBQ, insists Hong, who grew up with weekly barbeque parties with his father, a fellow meat-obsessive. At Kang Ho Dong Baekjong, K-pop blares and jugs of soju cocktails are passed around. You gather with a group of friends as a server cooks your chosen cuts over a central grill suspended on your table, bringing out a hefty tray of banchan. Try Don’s Bogam BBQ & Wine Bar for a more upmarket, mellow vibe.

Kang Ho Dong Baekjong
1 E 32nd St.
Tel. 001 212 966 9839, Website baekjeongnyc.com

Dons Bogam BBQ & Wine Bar
17 E 32nd St.
Tel. 001 212 683 2200, Website donsbogam.com

Korean fried chicken and cauliflower, in some cases, takes KFC to spicier heights. Turntable Chicken Jazz makes two great versions and Hanjan in the Flatiron district, chef Hooni Kim’s more casual, tavern-style restaurant that gives Korean classics a fresh spin, offers the chicken in nugget form. At shoe-boxed sized Danji in Hell’s Kitchen, Kim’s first restaurant, he also serves chicken wings (order two portions), as well as Korean staples but in the form of sliders, fried rice with bacon spam and mini bibimbap bowls. It’s modern Korean tapas and not cheap by any means.

Turntable Chicken Jazz
314 5th Av.
Tel. 001 212 714 9700, Website turntablenyc.com

Danji
346 W 52nd St.
Tel. 001 212 586 2880, Website danjinyc.com

Hanjan
36 W 26th St.
Tel. 001 212 206 7226, Website hanjan26.com

FINELY TUNED

Jungsik, the second outpost for chef Jungsik Kim (he runs one in Seoul too), has two Michelin stars and leads the pack as far as New York City elevated Korean cuisine goes. The sea urchin is served with a range of accompaniments that alter the taste with each nibble. Kim is known for his contemporary approach and elegant style - the tasting menu is the way to go here.

Atoboy, run by former Jungsik chef Junghyun Park combines a casual family-style approach with fine dining to serve three dishes of your choice from a large range which include eggplant with crab, sunchoke with truffle and squid with pork and salsa verde. Alex Paik predicts that Korean food has only started to make an impact in the world – and the world really is its sea urchin.

Jungsik 2
Harrison St.
Tel. 001 212 219 0900, Website jungsik.com

Atoboy
43 E 28th St.
Tel. 001 646 476 7217, Website atoboynyc.com

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The Best of Korean Food in NYC

Gourmet Salt: 7 Different Kinds of Salt Explained

Any food fan will already know about gourmet salts and how the various crystals, colours and flavours are another level compared to the fine running table salt we keep on our counter tops. 

The difficult decision is choosing between the different kinds of gourmet salt available and which will enhance our dish the most, whether meat, fish or vegetables.

Pink, grey or Balinese? Here’s a look at some of the world’s most particular gourmet salts you could have on chargrilled fiorentina, fresh grilled fish or roast root vegetables, as well as some you perhaps hadn't heard of.

7 Different Kinds of Salts

This pure salt is collected by hand from the mountains of the Punjab region of Pakistan and contains 84 different and natually occuring elements, minerals and metals. Known for its curative properties, the rose coloured salt is commonly used in spas or beauty centres in body care treatments and is also prized for its health benefits. On top of that it’s also ideal for all kinds of dishes, from use as a cooking salt, including baking fish inside a crust of salt, to adding final seasoning to a dish.

You can also try salt block cooking with pink Himilayan salt.

2. Grey Atlantic Salt

The distincitve coloured salt comes from the minerals absorbed from a particular type of clay usually found in the Brittany region of France. Its subtle, salty aftertaste that makes it popular with chefs and ideal for fish and meat dishes, or simply sprinkled over nuts or popcorn.

3. Hawaiian Pink Salt  

With its particular shade coming from clay, this salt is ideal for roasted meats or grilled fish with its mellow and earthy notes. It’s perfect for being ground or crushed along with aromatic herbs.

4. Black Hawaiian Hiwa Kai Sea Salt

Containing vegetable carbon, this salt has an effective depurative action in the digestive system. It’s perfect with fish and used often in haute cuisine for its decorative effect. There’s also a green Hawaiian salt, mixed with bamboo leaves, suitable for giving dishes a spicy aroma.

Image: Indieplate.com

5. Smoked Yakima Sea Salt

An integral sea salt from the Yakima region, in the state of Washington, famous for its apple orchards, whose wood is used to smoke the salt. Perfect for all kinds of grilling, especially pork and white meat. There are many kinds of smoked salt, with different aromas.

6. Maldon Salt

The English salt that forms in flakes, much beloved by chefs – perfect for giving a dish a special touch: being a crystal, it slowly melts in your mouth and using it in cooking ensures contrasting effects. It works very well with soft consistencies and is particularly wonderful on chocolate.

7. Balinese Salt

A flaked salt with an unusual pyramid shape that makes it totally unique in the world of salt. It comes from the Indian Ocean around the Indonesian island of Bali and is perfect for giving food both a savoury flavour as well as a nice touch of crunch.

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Gourmet Salt: 7 Different Kinds of Salt Explained

How to Clean, Season and Cook with Cast Iron

We've featured various content concerning how to take care of and cook with a cast iron pan before, but the video below from Tasty should tell you all you need to know.

Cooking with cast iron is a real joy and a good cast iron pan, if you take care of it well, should last a lifetime. But, it takes some effort to keep it in tip top condition, from seasoning it correctly with the right kind of oil to cleaning with kosher salt, and always, always ensuring it's bone dry to prevent rust. You also have to beware of too drastic a change in temperature too when cleaning, to avoid cracking.

Take a look at the video below if you're thinking of investing in a cast iron pan or have one already and want to check you're looking after it correctly. Also, check out this infographic detailing how to care for cast iron pans.

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How to Clean, Season and Cook with Cast Iron

The World’s 50 Best Restaurants 2017: 51–100

The 51 to 100 positions on The World’s 50 Best Restaurants2017 list have been announced ahead of the ceremony in Melbourne on 5 April, which you can live-stream on Fine Dining Lovers here, including a number of significant new entries. The event is sponsored by S.Pellegrino and Acqua Panna.

Hiša Franko, the restaurant of World’s Best Female Chef 2017 Ana Roš in Kobarid, Slovenia is a new entry at number 69, while this year’s One to Watch, Disfrutar in Barcelona, joins the list at number 55. Dominique Crenn’sAtelier Crenn in San Francisco joins at number 83, while Singapore’s Odette, fronted by chef Julien Royer, the highest new entry at Asia’s 50 Best Restaurants 2017, is at number 86. Sushi Saito, one of Tokyo’s finest sushi restaurants and a holder of three Michelin stars, slips in at number 97. Brazil’s Olympe is another new entry, propping up the list at number 100. There are 11 new entries overall.

Elsewhere, Momofuku Ko, David Chang's New York flagship rises an impressive 39 places to number 58, while Tokyo’s Nihonryori RyuGin (down 21 places to number 52) is the highest among Asia’s entries, one place ahead of Singapore’s Burnt Ends (53). 8½ Otto e Mezzo Bombana in Hong Kong rises 26 places to 60. Combal Zero (59), Estela (66), Fäviken (57) and Quique Dacosta (62) all drop out of the top 50. 

The USA dominates this half of the list, with nine entries, while France and Spain have four apiece. The UK has three, all London-based (Lyle’s at 54, St John at 91, and Hedone at 98).

See the full list from 51 to 100 below, and don’t forget to live-stream The World’s 50 Best Restaurants on Fine Dining Lovers on 5 April from 8pm Melbourne time (10am GMT).

The World's 50 Best Restaurants 2017: 51–100

51 Mikla, Istanbul, Turkey

52 Nihonryori RyuGin, Tokyo, Japan

53 Burnt Ends, Singapore

54 Lyle’s, London, England

55 Disfrutar, Barcelona, Spain (New Entry)

56 Nerua, Bilbao, Spain

57 Fäviken, Järpen, Sweden

58 Momofuku Ko, New York, USA

59 Combal Zero, Rivoli, Italy

60 81⁄2 Otto e Mezzo Bombana, Hong Kong, China

61 Hertog Jan, Bruges, Belgium

62 Quique Dacosta, Denia, Spain

63 The Test Kitchen, Cape Town, South Africa

64 La Grenouillère, La Madelaine-sous-Montreuil, France

65 Biko, Mexico City, Mexico

66 Estela, New York, USA

67 Benu, San Francisco, USA

68 The French Laundry, Yountville, USA

69 Hiša, Franko Kobarid, Slovenia (New Entry)

70 Aqua, Wolfsburg, Germany 

71 Lung King Heen, Hong Kong, China

72 Schloss Schauenstein Fürstenau, Switzerland

73 La Colombe Cape Town, South Africa

74 The Jane Antwerp, Belgium

75 Sud 777, Mexico City, Mexico (New Entry)

76 Lasai, Rio de Janeiro, Brazil

77 Martin Berasategui, Lasarte-Oria, Spain

78 Indian Accent, New Delhi, India

79 Maaemo, Oslo, Norway

80 Le Cinq Paris, France

81 Maní, São Paulo, Brazil

82 Chef’s Table At Brooklyn Fare, New York, USA

83 Atelier Crenn, San Francisco, USA (New Entry)

84 The Restaurant at Meadowood, St Helena, USA

85 Belcanto, Lisbon, Portugal

86 Odette, Singapore (New Entry)

87 Per Se New York, USA

88 Selfie, Moscow, Russia (New Entry)

89 Mingles, Seoul, Korea (New Entry)

90 Manresa, Los Gatos, USA

91 St John, London, England

92 Twins, Moscow, Russia

93 Le Chateaubriand, Paris, France 

94 Kadeau, Copenhagen, Denmark (New Entry)

95 Quay Sydney, Australia

96 Epicure, Paris, France

97 Sushi Saito, Tokyo, Japan (New Entry)

98 Hedone, London, England

99 Florilège, Tokyo, Japan (New Entry)

100 Olympe, Rio de Janeiro, Brazil (New Entry)

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The World’s 50 Best Restaurants 2017: 51–100

8 Puerto Rican Dishes To Add To Your Bucket List

There is nothing like escaping to an island. The sea breeze, warm temperature and blue skies melt the stress away. Puerto Rico has all these wonderful traits and one other thing: amazing food!

If you've never ventured to this Caribbean island we compiled a list of Puerto Rican dishes that will help you get acquainted with the local cuisine. We've also tossed in recipes so you can whip up your own Puerto Rican dishes at home.

Puerto Rican Cuisine: Origins

Puerto Rican cuisine is a blend of Spanish, African and Taíno cultures (Taínos were the indigenous people of the island). The dishes are colorful, flavorful and laced with herbs like culantro, oregano and bay leaves

Common aromatics include sweet peppers, tomatoes, onions, garlic and seasonings like sazón and adobo (both of which are dried seasonings widely available in Latin markets). Cumin and annatto seeds are popular spices.

Favorite ingredients include plantains (which look like giant bananas but are not bananas at all), yuca, bacalao (salted codfish), extra virgin olive oil, green olives, local sweet potatoes and root vegetables like ñame and malanga

8 Puerto Rican Dishes Worth A Try

Arroz con Gandules

There is no denying that Puerto Ricans love rice and one of the island's iconic dishes is arroz con gandules, which translates to rice with black pigeon peas.

This fragrant yellow rice is laced with olives and is sometimes prepared with roasted red peppers. Traditionally, it is made even more delicious when the pot is covered with a banana leaf and is left to steam.

Try this recipe for authentic arroz con gandules.

Pasteles

A Christmas time favorite, pasteles are savory cakes similar to tamales. However, unlike tamales pasteles are not prepared with corn. Instead, the dough is made with grated plantains and root vegetables such as yautía (which has a similar texture to potatoes).

The dough is seasoned and placed a top a plantain leaf. A meat filling is placed in the center and the pastel is rolled and tied with butcher's twine. The pasteles are boiled and enjoyed with a dash of hot sauce.

Learn how to make Puerto Rican pasteles.

Tostones


image via Hungry Dudes/Flickr

If love fried foods then tostones are for you!

Tostones are twice-fried plantains that are the perfect accompaniment to rice and beans. You can eat them with ketchup or your favorite dipping sauce.

This video recipe from Que Rica Vida shows you how to make them:

Mofongo


image via Aaron Perkins/Flickr

If there is one dish you try in Puerto Rico let it be mofongo.

This epic dish features deep fried plantains that are mashed in a wooden mortar and pestle with garlic, olive oil and pork rinds. The mofongo can either served as a side dish or it can be molded and stuffed with seafood, chicken or beef. It is heaven on earth.

Want to make it? Try this recipe for Puerto Rican mofongo

Coquito

Coquito is basically the Puerto Rican version of eggnog. What's the twist? It is made with coconut milk and no eggs. 

The flavor is rich, creamy and tropical. It is a drink to be enjoyed during the holidays.

Try this delicious coquito recipe.

Pastelitos de guayaba

This is hands down one of the best Puerto Rican pastries out there. Flaky, butter and with a sweet guava center, they are just the thing to enjoy with a cafecito (Puerto Rican coffee).

Here is the epic recipe for guava pastelitos.

Flan de Queso

Flan is a common dessert across Latin America but in Puerto Rico we love making a version with cream cheese. It is called flan de queso and has the consistency of cheesecake.

Learn how to make flan de queso.

Coconut flan is another Puerto Rican dessert worth trying.

Here is an easy recipe.

Curious about Latin foods? Try these tips for using dulce de leche.

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8 Puerto Rican Dishes To Add To Your Bucket List