100 years of the negroni, a bittersweet Italian aperitif that’s having a...
Legend has it that one of the world’s most popular aperitifs was born in Florence, Italy, in 1919, when bartender Fosco Scarselli, asked to pep up Count Camillo Negroni’s Americano, switched out soda...
View ArticleJason Licker: the celebrity pastry chef who doesn’t like desserts despite...
When did you start baking? “My mom was diagnosed with cancer when I was 19. We were typical American big eaters, and she wanted to have sweets even though she was on a special diet, so we started...
View ArticleSulphites in wine – are they really bad for us?
The “contains sulphites” warning on wine labels can cause alarm among consumers. But those sensitive to the chemical compound – such as asthma sufferers – might be surprised to learn that wines contain...
View ArticleTwo quick Asian dishes that can be cooked and on the table in less than 30...
These dishes can be cooked very quickly – as long as you’re fairly experienced in the kitchen, you can have the food on the table in 30 minutes or less, which includes preparing the ingredients...
View ArticleMove over manhattan – Brazil’s caipirinha is the hottest cocktail in town
Many cocktails created in the 19th century, such as the old fashioned and the manhattan, became well known internationally, but the caipirinha, Brazil’s national drink, arrived late to the party.The...
View ArticleThe plant-based recipes of French veggie visionary Alain Passard
He probably didn’t realise it at the time, but French chef Alain Passard became both a revolutionary and a visionary when he decided, in 2000, to focus on vegetables at his three-Michelin-starred...
View ArticleHow Asians embraced the chilli pepper
I spent the greater part of June in Seoul, where I bonded with Korean food in the most sublime way. I love the little plates of banchan that come with every meal (though I noticed that quantities have...
View ArticleTwo Asian recipes for mushroom lovers – so satisfying it’s magic
Delicious and inexpensive, mushrooms are great at absorbing the flavours of whatever ingredients they are cooked with. They can range from meaty to slippery and chewy and to tender and delicate, and if...
View ArticleBangkok chef on bringing back forgotten flavours and proving his parents wrong
Tell us about the food you ate growing up. “I was born and raised in Bangkok. My mum is Thai-Chinese from the south of Thailand and my dad is from Chennai, southern India. They have a love of food and...
View ArticleThree wines from Bordeaux’s famous Cazes family
Cazes is one of the most renowned names in France’s Bordeaux, France, with a wine-business dynasty stretching back four generations. Originally from Ariège, in southwest France, the Cazes family moved...
View ArticleThe best Japanese beef: yakiniku chef on why he chose Hong Kong for his first...
Why did you choose to open the first overseas branch of Yakiniku Jumbo in Hong Kong? “I’d always wanted to expand my business overseas, but couldn’t find the right partner. When I came to Hong Kong, I...
View ArticleMonique Siu: the Chinese-American chef who put Portland on the culinary map
A dish called three-storey building I was born in August 1952, in San Francisco. I grew up in Berkeley. My father was from Tahiti. He was Chinese and he came to the United States to go to the...
View ArticleHow to make som tam, or green papaya salad – Thai cuisine at its refreshing best
The Thai dish som tam, or green papaya salad, is wonderfully refreshing. In restaurants, it comes as the cook makes it. But Thailand’s street stalls and specialist som tam shops will tailor the dish to...
View ArticleThe d’Arenberg Cube: Australian vineyard grows five-storey Rubik’s puzzle
So what’s a giant Rubik’s cube doing in the middle of South Australia? Attracting attention, mainly. The d’Arenberg Cube, in McLaren Vale, a 45-minute drive south of Adelaide, is the brainchild of...
View ArticleA light recipe for a summer bibimbap, Korean comfort food at its best
Bibimbap is comfort food – a one-bowl meal of hot rice and contrasting cool, flavourful toppings. The variations are almost endless. You can use different types of protein (chicken, beef or pork; or...
View ArticleJunghyun Park of Atomix and Atoboy: the Korean chef changing New York’s...
When did you know you wanted to be a chef? “When I was around 14 or 15. The reason I went to Kyung Hee University [in Seoul, South Korea], which is well known for hospitality, is because it’s not easy...
View ArticleVegan Block Party: plant-based pizzas and hip hop in Sai Ying Pun –...
The term “junk food” doesn’t conjure up thoughts of plant-based dishes but even vegans like something greasy from time to time. Catering to such cravings, a block party in Sai Ying Pun will serve up...
View ArticleWine vs climate change: how global warming is affecting the grapes vineyards...
With the planet getting warmer, the wines we enjoy now may not be the ones we will drink in the future. Climate change is having a major effect on grapes. As sea levels rise, the salinity of soils in...
View ArticleA love letter to Indonesian food – recipes from home cooks, street stalls, a...
Tell us about your childhood. “I grew up travelling a lot with my parents. I spent half my childhood in Indonesia as my father was working in hotels. Food from different cultures was part of the fabric...
View ArticleHow to make Sichuan cold noodles – a protein-rich vegetarian dish that’s easy...
Sichuan cold noodles are something I often bring to work for lunch. I prepare them the night before and they’re delicious at room temperature.Sichuan cold noodles with egg crepe, edamame and bean...
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