Category: Published Articles

Published Articles, Travel

The ultimate holiday – rent an island, a castle, or even a town

Once you have stayed in the finest, grandest hotels, at the plushest of resorts, and visited the chicest locations, what do you do next? You go beyond. Beyond what for you has become everyday and perhaps even boring, to the next level to seek a getaway experience that provides extreme exclusivity, decadence, indulgence, with total privacy and customisation. For the complete article on renting an … Continue reading The ultimate holiday – rent an island, a castle, or even a town

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Chefs, Food & Restaurant Reviews, New Openings, Published Articles

Hong Kong’s hot Spanish restaurants

Spanish cuisine is well on its way to overtaking French and Italian in the popularity stakes in Hong Kong. Here is a link to my latest BBC Travel post highlighting three new Spanish restaurants and a personal favourite, 22 Ships (new dessert pictured below). I also think that Tapeo has good classic tapas and thought that BCN was great, but recently learnt that the chef has left. Continue reading Hong Kong’s hot Spanish restaurants

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Published Articles, Travel

Culinary Tours and Festivals

Once sporting events dominated corporate entertaining, but times have changed. Not only are companies looking for something different they are aware of the growing influence of all things culinary. The following article (published in Mix magazine) highlights just some of the options, including guided tours and gourmet festivals, both locally and abroad. Culinary Corporate Entertaining Continue reading Culinary Tours and Festivals

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Chefs, Published Articles

Chef Profile: Ian Persi

Aussie chef, and co-owner of Sushi O, Ian Persi, has 20 years experience with Japanese cuisine. In this article, published in South China Morning Post, Persi talks more about his Japanese story, which began when he was in high school. I can highly recommend his food, everything I tried impressed. Below are some dish images and Click Here to read the article. Images courtesy of Castelo Concepts, … Continue reading Chef Profile: Ian Persi

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Food & Restaurant Reviews, Published Articles

Nose to Tail: Wild Grass vs. The Salted Pig

The quotes “It would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural, flavorsome, which lie beyond the fillet,” and “Once you’ve knocked the beast over the head it’s only polite and common sense to eat it all,” come from chef and author Fergus Henderson, and the man behind the resurgence of nose-to-tail dining. … Continue reading Nose to Tail: Wild Grass vs. The Salted Pig

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Chefs, Published Articles, Random Rant

Chefs don’t complain, but I do

Below is a copy of the cover story I wrote for SCMP’s Food & Wine on complaining in a restaurant. What surprised me most when researching the article, was that on the whole chefs don’t complain. Why does this surprise me? If something is not right about a meal it seems to me that a chef is best qualified to say something, yet there seems … Continue reading Chefs don’t complain, but I do

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