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Food, wine and other pleasures
News about food, wine, best places to stay and other pleasures
Curated by Andreja Lajh
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The Best New Hotels, Spas and Restaurants of 2012 by Condé Nast Traveler

The Best New Hotels, Spas and Restaurants of 2012 by Condé Nast Traveler | Food, wine and other pleasures | Scoop.it
From Condé Nast Traveler : “We all know what makes a good hotel good: impeccable service, excellent food, beautiful grounds (and let’s not forget a bed so plush that you dread going home). Bu...
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Cook it raw in Poland

Cook it raw in Poland | Food, wine and other pleasures | Scoop.it
From 25 – 30 August, Cook it Raw (CIR) is reappearing, after the deep immersion with Japanese culture in Ishikawa Prefecture, in the northeast of Poland, at Suwalki Region, for its fifth edition in...
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Robin Williams sells Napa Valley estate | News | decanter.com

Robin Williams sells Napa Valley estate  | News | decanter.com | Food, wine and other pleasures | Scoop.it
Hollywood star Robin Williams has put his Napa Valley villa and wine estate up for sale, asking US$35m for the property.
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12 Head-Turning Hotel Infinity Pools

12 Head-Turning Hotel Infinity Pools | Food, wine and other pleasures | Scoop.it
Hotel infinity pools overlooking jungles, creeks, and—in one case—a Balinese temple…...
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Ice Desserts Around the World: Food + Cooking : gourmet.com

Ice Desserts Around the World: Food + Cooking : gourmet.com | Food, wine and other pleasures | Scoop.it
Snow cone, granita, granizada, raspao—no matter what you call it, shave ice is a ubiquitous sweet reinvented on nearly every corner of the Earth...
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Review: Pollen at Gardens by the Bay, Singapore

Review: Pollen at Gardens by the Bay, Singapore | Food, wine and other pleasures | Scoop.it
Don’t be put off by the buzz surrounding Jason Atherton’s latest project at the monumental Gardens by the Bay: Pollen serves up intimate, beautifully plated portions of clean Provence produce...
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Interview: Alessandro Gavagna, La Subida, Cormons (Italy)

Interview: Alessandro Gavagna, La Subida, Cormons (Italy) | Food, wine and other pleasures | Scoop.it

Alessandro Gavagna is chef at the family restaurant & estate La Subida in Cormons in the North-East of Italy, close to the Slovenian border. He has married into the legendary Sirk family (he is married with Joško Sirk’s daughter Tanja) and is following the Sirk family tradition with all his passion and talent. This young chef which cultivates a big respect for the tradition and territory unites great technical skills with deep sensibility and a lot of creativity and is more then worth the Michelin star which La Subida carries with pride.

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Even More Ice Cream Flavors from Around the World

Even More Ice Cream Flavors from Around the World | Food, wine and other pleasures | Scoop.it
Summer's best ice creams and desserts from around the world, including a toffee flavor from England, a speculoos variety from Amsterdam, and a cucumber and rosewater sorbet from Chicago.
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Obscure Grapes, Small Growers Give Soul to Spanish Wines

Obscure Grapes, Small Growers Give Soul to Spanish Wines | Food, wine and other pleasures | Scoop.it
Wine writer and importer Gerry Dawes is nothing if not highly opinionated about Spanish wines.
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The Sushi Etiquette Infographic

The Sushi Etiquette Infographic | Food, wine and other pleasures | Scoop.it

Never quite sure what do do when you're in a sushi restaurant? What can you grab with your hands, when should you use sticks and how do you dip your fish correctly?

 

 

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Interview: Alberto Ruggeri, Ambassador of Le Colture, Valdobbiadene, italy

Interview: Alberto Ruggeri, Ambassador of Le Colture, Valdobbiadene, italy | Food, wine and other pleasures | Scoop.it

Amberto Ruggeri is ambassador of the presigious family winery “Le Colture”, which creates on the picturesque hills of S. Stefano in Valdobbiadene, covered with vineyards of a stunning beauty, excellent “Prosecco di Valdobbiadene”.

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Massimo Bottura on Tradition as a Way to the Future

Massimo Bottura on Tradition as a Way to the Future | Food, wine and other pleasures | Scoop.it

The Italian chef Massimo Bottura has a seemingly inexhaustible capacity for enthusiasm and kindness, and he doesn't hesitate to talk about his cooking in artistic and philosophical terms. Since opening Osteria Francescana in Modena seventeen years ago, he has become Italy's most renowned chef, climbing up the ranks of the San Pellegrino list (this year, the restaurant is ranked 5th in the world), earning three Michelin stars, and becoming a fixture of the international scene of gastronomic congresses and festivals.

 

As is the case with many of his colleagues around the world, Bottura has done it with a style of cooking that aims to be personal and emotional. In his case, there is a specific emphasis on Italian tradition and the potentials of abstraction. In the following interview, Bottura talks about his presentation at last week's MAD Symposium, his cooking at Osteria Francescana, and how to look at tradition "critically and not with nostalgia."

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Champagne growing season 'worst in decades' | Daily wine news - the latest breaking wine news from around the world | News | decanter.com

Champagne growing season 'worst in decades' | Daily wine news - the latest breaking wine news from around the world | News | decanter.com | Food, wine and other pleasures | Scoop.it
Champagne has had the worst growing season for several decades and the prospects for the 2012 harvest look increasingly bleak.
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Sous Vide Cooking Invades The Home

Sous Vide Cooking Invades The Home | Food, wine and other pleasures | Scoop.it

How sousvide cooking has risen from a professional cooking technique in the world's best kitchens to the homes of amateur chefs.

 

When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras.

Through cooking using low and constant cooking temperatures, over a long time, with precise water baths. He found the finished foie gras was moist, maintained it's original appearance and had a much better texture. Pralus claimed to many that sous vide was the future but, as with most visionaries, no one listened.

Jump forward more than 30 years to 2005 and sousvide equipment was being used by some of the worlds best chefs and no longer just for foie gras. Heston Blumenthal, Ferran Adrià, Grant Achatz and Thomas Keller had all cottoned on to the virtues of sous vide cooking and were now using water baths for meats, fish and vegetables. Spreading this super soft, succulent and flavor enhancing method of cooking to the world.

This is not the end of the sous vide story. Over the next ten years - a technique once seen as high-end and reserved only for the science savvy chefs of Michelin kitchens - slowly became more appealing to the home cook of the 21st century.

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London's Hottest Hot Spot

London's Hottest Hot Spot | Food, wine and other pleasures | Scoop.it
Chef Oliver Dabbous's ability to present seemingly simple dishes with intense yet harmonious flavors has helped make his eponymous London restaurant the hottest in town.
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Sweet Alchemy Pastry Shop

Sweet Alchemy Pastry Shop | Food, wine and other pleasures | Scoop.it

A pastry shop in Athens looking mysterious adds extra flavour to sweet treats.

According to principal architect Kois Stelios, the Sweet Alchemy shop design was inspired by ancient mysticism practiced in laboratories to uncover the powers of rare crystals and potions.

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Varietal Characteristics | Wine Basics | Learn Wine | Wine Spectator

Varietal Characteristics | Wine Basics | Learn Wine | Wine Spectator | Food, wine and other pleasures | Scoop.it

In order to appreciate wine, it's essential to understand the characteristics different grapes offer and how those characteristics should be expressed in wines. Cabernet Sauvignon, Merlot and Zinfandel are all red grapes, but as wines their personalities are quite different.

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The Top 100 Wines of 2011 | Wine Spectator

The Top 100 Wines of 2011 | Wine Spectator | Food, wine and other pleasures | Scoop.it
Each year, Wine Spectator editors survey the wines we've reviewed over the past 12 months and select the most exciting for our Top 100. See details and videos on the Top 10 Wines of 2011 and get the full list of the Top 100.
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Bee Superfoods | Discover Bee Superfoods and how Food Matters | FOODMATTERS®

Bee Superfoods | Discover Bee Superfoods and how Food Matters | FOODMATTERS® | Food, wine and other pleasures | Scoop.it

Learn how Bee Superfoods like propolis, royal jelly, bee pollen and raw honey promote health and long life.

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Interview: Frederic Engerer of Chateau Latour on leaving en primeur | Wine Interviews | People & Places | decanter.com

Interview: Frederic Engerer of Chateau Latour on leaving en primeur | Wine Interviews | People & Places | decanter.com | Food, wine and other pleasures | Scoop.it
Following Chateau Latour's decision to leave the en primeur system after the 2011 vintage, Jeannie Cho Lee MW spoke to Latour's president, Frédéric Engerer, about what the future now holds for the First Growth.
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Marcus Wareing Chef at Marcus Wareing The Berkeley - Great British Chefs

Marcus Wareing Chef at Marcus Wareing The Berkeley - Great British Chefs | Food, wine and other pleasures | Scoop.it
Marcus Wareing is a cooking legend.View videos on Marcus Wareing, his latest recipes and news from The Berkeley and The Gilbert Scott...
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Recipe: Eggplant parmigiana by chef Alfonso Iaccarino

Recipe: Eggplant parmigiana by chef Alfonso Iaccarino | Food, wine and other pleasures | Scoop.it
  Eggplant parmigiana recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: an easy Italian recipe for one of the tastiest vegetable dishes. Recipe: http://finedininglovers...
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London's Hedonism offers ‘pinnacle of wine retail’

London's Hedonism offers ‘pinnacle of wine retail’ | Food, wine and other pleasures | Scoop.it
A new wine store in London’s well-heeled Mayfair wants to become the ‘pinnacle’ of wine retail and the best shop of its kind in the world.
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Latin American cities will soon have the most expensive hotel rooms

Latin American cities will soon have the most expensive hotel rooms | Food, wine and other pleasures | Scoop.it
European destinations have been the choice of holiday for any traveller, be it backpacking through the countryside or living in some of the finest hotels around the world.

 

If expensive is what you are looking at, we suggest you extend your vision beyond the Atlantic and onto Latin American cities. Hogg Robinson Group (HRG), a travel service provider, recently released their bi-annual survey and according to their analysis of the first half of 2012, Latin American cities have shown a steep rise in room rates. Mexico City, Rio de Janeiro, and Sao Paolo have all shown 30%, 15%, and 23% rise in average room rates in the first half of 2012. Although Moscow still tops the list for most expensive rooms, the rate in increase of the room rates is a mere 3%.

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Super Fruits and Nuts | Discover Super Fruits and how Food Matters | FOODMATTERS®

Super Fruits and Nuts | Discover Super Fruits and how Food Matters | FOODMATTERS® | Food, wine and other pleasures | Scoop.it

Fruit and nut superfoods are high in anti-oxidants that fight free radicals in the body. Free radicals may sound a little like an extremist terrorist sect evading capture and wreaking havoc across the globe and in fact within the context of your body this would be right. They are, in part, a natural occurrence through metabolism however extra and unnecessary free radical load can be put on our bodies by external factors including pollution, cigarette smoke, radiation, burnt foods, deep fried fats and cooked foods. When enough of these free radicals invade our immune system problems occurs. This is when you need antioxidants to build up the immune system and fight off the free radicals in the form of superfoods or supplements.

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