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Silvio Nickol’s Restaurant in Palais Coburg Relais & Châteaux Hotel in Austria
by André Cis Click here to read the original German version You may consider Silvio Nickol‘s move from Lake Wörth to the Austrian capital as a rather logical step, or in any case a significant one....
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Restaurant Silvio Nickol im Hotel Relais & Châteaux Palais Coburg
by André Cis Click here to read this article in English Als logischen oder zumindest Konsequenten Schritt kann man Silvio Nickol‘s Wechsel vom Wörthersee in die Österreichische Hauptstadt nennen....
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How to build a recipe: a video by Grant Achatz, chef of Alinea
by Jonell Galloway I always say to build a recipe you have to know how to think with your tastebuds. Here’s a video with a thorough explanation of the process by one of the best in the world: Grant...
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Happy 99th Birthday, Julia Child!
by Jonell Galloway Julia Child would have turned 99 today. Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and...
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Simon Says: Daily Food Quote, October 12, 2011
by Simón de Swaan Good food is in effect the basis for true happiness.–Auguste Escoffier, c. 1912 French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated...
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Potato News: Robuchon’s mashed potatoes, Swiss giant potatoes to be fed to...
by Jonell Galloway If you’ve ever had to the good luck to taste Joël Robuchon’s mashed potatoes, made with the variety Ratte, you probably daydream about them often enough. This video explains how to...
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Ferran Adrià: La Fundación El Bulli will be a “Wikipedia” of haute cuisine
by Jonell Galloway Ferran Adrià promises that the La Fundación El Bulli exhibition will cover the entire evolution of what was for 5 years the best restaurant in the world, El Bulli, in Roses in the...
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Is Focaccia Pizza’s Rival?
by Diana Zahuranic “It’s the most dangerous competitor of pizza,” said the president of Recco’s Consorzio near Genova. What could possibly pose a risk to the hallowed Italian dish? The risk lies in a...
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Recipe: The Pound Cake Test
by Diana Zahuranec It was soft and yellow-white with a thin, dark crust. The crust was not hard or chewy, but broke away perfectly from the rest of this pillow-y treat. It wasn’t a piece of bread,...
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Meet New Zealand Celebrity Chef Annabel Langbein
by Amanda McInerney The celebrity cooks and chefs of the United States, the UK and Europe are frequently familiar to Australians too, but I sometimes wonder if the reverse is true. We’ve bred some...
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