Three Californian wines that exemplify New World innovation
California is at the cutting edge of the entertainment and technology industries. The state is just as innovative when it comes to winemaking. Unhampered by the regulatory restrictions of the Old...
View ArticleChef William Wongso on why you cannot rush good bread and the culinary...
When did you become interested in baking? “My father was from Shanghai and, in 1943, he went to Indonesia as a field cameraman during the war. Two years later, he was the official photographer for...
View ArticleHow chicken Manchurian found its place in Indian cuisine
It’s often difficult to trace the precise origins of a dish, but there is little dispute that chicken Manchurian was created by Nelson Wang, a third-generation Chinese chef born in Calcutta, India....
View ArticleEmployees Only: co-founder of the speakeasy bar concept on going global
Tell us about your childhood. “I’m from Bosnia and lived there until I was 18 years old. It was a socialist country, a soft version of communism, and part of the Eastern European bloc. It was a safe...
View ArticleDiscovering unicorns in a wondrous wine world
Wine geeks like me are constantly on the lookout for rare wines that baffle and inspire us. Of course, finding them at a reasonable price is an even better result. I call these wines “unicorns” because...
View ArticleThe Palomar Cookbook celebrates Israeli cuisine
It isn’t easy describing Israeli cuisine to people who haven’t visited the country. If you mention foods you ate at traditional shops – falafel, hummus, labneh, tzatziki – they’ll say they are Middle...
View ArticleSusan Jung’s recipe for Thai-style pork ribs
It’s hard to be formal when faced with a big platter of ribs; they demand that you pick them up with your fingers to gnaw all the tasty meat from the bones. These ribs make great picnic fare, or can be...
View ArticleFarm-to-table chef Dan Hunter, of Brae restaurant in Australia, on the...
So, is Brae your dream restaurant? “This is certainly the way I want to work. My dream, of course, is not to work, but I intend to surround myself with the environment to work in a way I see fit for...
View ArticleBarrel-aged cocktails all the rage in Hong Kong, and this barman’s perfected...
“People have been barrel ageing cocktails for some time, but nobody else was doing it in Hung Hom,” says Red Sugar bar manager Joe Villanueva. That part of Hong Kong is indeed an unlikely place in...
View ArticleTrullo chef Tim Siadatan’s new cookbook takes readers back to the day he fell...
Most chefs have vivid food memories from their childhood that helped put them on the path to their chosen profession. For Tim Siadatan, of London restaurant Trullo, it was a tomato, eaten when he was...
View ArticleSusan Jung’s quick bread recipes for the time-starved – no yeast required
I have a few recipes for quick breads that I make when Ineed something hearty to accompany a main course but don’t want to prepare potatoes, rice or another starch. These breads don’t contain yeast,...
View ArticleFat Rice cookbook, Macanese cuisine as envisioned by three Chicago natives
I spent more time than I care to admit searching for clues about who wrote the introduction to this cookbook. I assumed it was the names printed on the cover, but the introduction wasn’t signed, and...
View ArticleSalted-egg-yolk chips? The entrepreneurs behind a very Asian snack
What did you do before starting the Golden Duck? Christopher Hwang: “We have each done five businesses so far. Some of them have been together, some independently. When we first met, five years ago, I...
View ArticleTwo recipes starring Spanish chorizo: a crostata and a shrimp dish
I love Spanish chorizo, which is dense, chewy and intensely flavoured. You can use it in small amounts, to add a rich umami flavour to food, or in larger quantities, as with these dishes. Savoury...
View ArticleThree wines from Francis Ford Coppola’s Napa Valley estate
With a filmmaking career spanning five decades, Francis Ford Coppola is best known as the six-time Oscar-winning director, writer and producer behind such films as The Godfather (1972). Less well known...
View ArticleChef behind kung fu soup on why his Guangdong-style Cantonese dishes strike a...
Is cooking in your genes? “My paternal grandfather was a chef at a restaurant in Guangzhou, but he passed away when I was young. My parents moved to Guangzhou for business and my grandmother looked...
View ArticleSouth American cocktail pisco sour gets a Hong Kong twist
The origin of the pisco sour is disputed: both Chile and Peru regard the cocktail as their national drink, though neither country attributes its invention to one of their own. The Chilean theory is...
View ArticleIs it Chinese, French, Italian or Japanese? This fusion recipe will blow your...
Shrimp and chive tortellini with sake beurre blanc, a Chinese-Italian-French-Japanese dish, is slightly more complex than my usual recipes. The filling is a classic Cantonese pairing of shrimp and...
View ArticleFormer Sheraton chef, who started career at 11, recalls life as an apprentice...
Chef Chan’s Signature Dishes at Celestial Court Chinese Restaurantis not the catchiest title for a cookbook, although, I suppose, it could be praised for being accurate, at least it was when the book...
View ArticleThe Hong Kong and China wine lovers who make pilgrimage to remote Australian...
Sue Hodder, senior winemaker at Wynns Coonawarra Estate in South Australia, was jointly judged best winemaker of the year at the 2016 Australian Society of Viticulture and Oenology Awards, alongside...
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