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The women leading China’s winemaking revolution, attracting attention of LVMH...

The morning sun is high in a translucent sky and a gentle breeze sweeps the plains on the outskirts of Yinchuan, capital of the Ningxia Hui auto­nomous region. As the mist slowly evaporates to reveal...

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Camilla Parker Bowles’ son on becoming a food writer: ‘I was rubbish at...

What are your childhood memo­ries of food? “I had a very traditional British upbringing. We grew up in the country on a farm. My mother [Camilla, Duchess of Cornwall, the second wife of Britain’s...

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Champagne ‘dosage’: not how much you drink, but the amount of sugar and why...

The addition of dosage or liqueur d’expedition (a blend of reserve wine and cane sugar) is the finishing touch to champagne just before the cork goes in. It helps soften the acidity and adds roundness...

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The Japanese Culinary Academy teaches you the fundamentals of food from the...

I hadn’t heard about the Japanese Culinary Academy’s cookbooks when I was browsing online, so instead of putting all four of the series into my basket, I bought only the first two. I’ll be buying the...

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A sommelier’s favourite wines, and how the perfect pour is all about timing

In my work as a sommelier, I’m often asked to name my favourite wines. Well, I’m forever looking for that elusive sip that hits the spot and is just right for the moment. Bubbles, especially champagne,...

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Chinese comfort food at its finest – how to make yuk beng, or steamed pork patty

Yuk beng doesn’t sound that delicious when translated as “meat cake” but it’s comfort food for many Chinese people. It’s a basic, versatile dish: minced pork (the default meat for Han Chinese, but you...

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Italian chef Roberto Cerea, of Michelin starred three-star Da Vittorio, on...

What was your childhood like? “Da Vittorio restaurant was opened in 1966 by my father and mother, and I was born six years later, so I was born in the pan – for me it was a big one! My child­hood was...

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How Japanese pastry chef Hironobu Tsujiguchi found his missing father after...

Describe your childhood. “I was raised as the third generation in a traditional Japanese confectionery busi­ness and had only eaten those kinds of desserts growing up. When I was in Grade 3, I went to...

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Beyond Napa – three light Californian wines the defy that state’s typical tipple

California is the largest wine-producing state in the United States, accounting for about 81 per cent of the national production. And although Napa Valley is probably the state’s best known wine...

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How to cook with fish paste – Chinese recipes for congee or stuffed vegetables

Fish paste, which is made by seafood vendors from carp and/or whatever other types of fresh fish are left over from the day before, is a useful, versatile ingredient. I never use it as is; I always...

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An inside look into the world of Nobu – recipes from the great chef himself...

This is the oddest cookbook I have ever reviewed. In fact, I don’t even know if it can be called a cookbook because although the recipes list the ingredients and instruc­tions for preparing the dishes,...

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Hotpot lacks ‘cultural significance’? The convivial dish has been bringing...

The famous Singapore-born, Hong Kong-based food critic Chua Lam enraged many earlier this month when he said that hotpot was the dish he’d like to see disappear from the face of the earth during an...

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Gordon Ramsay’s ‘bark is worse than his bite’, says British chef Angela Hartnett

What are your childhood memo­ries of food? “My grandparents on my mother’s side came from Italy, and on my father’s side they were Irish. They all were a product of the [second world] war. My parents...

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Easy omelette recipes, including a Spanish tortilla made famous by Ferran Adrià

I am sure there are days when you come home hungry, but there’s little in the fridge. If you have eggs, a few pantry staples and season­ings on hand, you can make a meal that will take less time than...

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Canada produces more than just ice wine – unusual grapes grow from British...

Canada isn’t a country that springs to mind when you think of wines. It is, however, famous for one type – ice wine. Made from grapes that are frozen naturally at minus 8 degrees Celsius or less for a...

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What Chinese cuisine was like in 1970: the cookbook that introduced Americans...

I love old cookbooks because they give us a glimpse of what the cuisine was like in a particular time and place.“An Encyclopedia of Chinese Food and Cooking” was first published in 1970 and is...

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Why a German chef was afraid to cook with Asian ingredients, and why...

Was your interest in food developed at home? “I decided quite early to go into food. I was about 14. I grew up with my grandmother cooking for a great big family. I was never the guy inter­ested in...

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Sparkling wines are having a moment – here are some worth trying

The quality of sparkling wines – be they from the French region of Champagne or elsewhere – has never been better. Grapes for sparkling wine are grown on cooler sites to retain acidity, while warmer,...

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How to make crispy, crunchy tempura at home: a simple trick makes all the...

At tempura restaurants, the chef fries the ingredients at a steady pace and places each piece in front of you as soon as it’s done so that it is hot and crisp, but that process doesn’t work well at...

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Hong Kong zero-waste store Slowood encourages consumers to change ther...

Barely a year ago, the concept of zero-waste shopping (and we’re not talking about loose vegetables from the wet market) was an unfamiliar one in Hong Kong. Now, there are at least five retailers in...

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