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Across the world, fine dining chefs are embracing gardening, from planting hi-tech cabinets of micro greens to having fields and orchards big enough to supply almost all produce. In this article for SCMP’s Style magazine I talk to four chefs, include Raymond Blanc and Darren MacLean about their gardens, what they grow, and why. Click here to read more. Continue reading Growing Trend
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I vividly remember the first time I had the pinnacle of all truffles, the white truffle (Tuber magnatum). I remember little about the dishes themselves, but like gastronome, Jean Anthelme Brillat-Savarin, I will never forget this introduction to what he described as, the diamond of gastronomy. I have also been gifted fresh Périgord truffle (Tuber melanosporum). Storing in an airtight container with organic eggs, which … Continue reading Digging for Treasure
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For hotels, sustainability can take many forms, from local sourcing and community support through to eco-conscious structures and high-tech systems for reduced waste and energy consumption. The following five hotels in Sweden, Germany, Italy, Greece and the Netherlands are all ticking multiple sustainability boxes, while still providing a high-end stay. Click here for more. Continue reading 5 Sustainable Luxury Hotels
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These five new hotels are all redefining luxury in the cities they are located: Jakarta, Paris, London, Geneva, and Los Angeles. Featuring stunning interiors by famous designers and architects, restaurants from celebrity chefs, and exceptional wellness offerings. Click here to read more. Cover photo Langham Hotel, Jakarta. Continue reading 5 Hotels, 5 Cities
Once upon a time, restaurants focused on the food on the plate, good service, and a dash of ambience. Increasingly, however, seasoned diners are seeking out multisensory experiential dining, from high-tech elements to underwater adventures and (literally) elevated meals. I explored six standout options around the world for this article in Echelon Hong Kong. Click here to read more. Continue reading When Food Meets Fun
Lounging on the beach just isn’t going to cut it anymore. When travel resumes, discerning wanderlusters will be looking to nourish their minds, bodies, and souls. I selected three transformative destination experiences that make a lasting impression for Echelon magazine. Click here to read all about them. Continue reading Transformative Adventures
When the origin of a national dish is disputed, this can lead to “food wars”. And the most scorching culinary battle of the moment might be the “kimchi wars”, over the origin of the popular naturally fermented vegetable side dish. Click here to find out if kimchi is of Korean origin. Continue reading Dish Origin – Kimchi
With an increasing global focus on eating sustainably and environmentally consciously, more diners are turning to alternative, and, in some cases, unusual, protein sources. This allows them to indulge and feel guilt-free about doing so. This is leading to more fine-dining chefs presenting creative dishes that showcase non-processed alternatives, from completely plant-based to more ‘meaty’ protein options, such as insects. To read more about the … Continue reading The future of fine dining
At home since the coronavirus outbreak, many award-winning chefs such as Massimo Bottura, Jason Atherton, Eric Ripert and Giancarlo Perbellini are using Instagram to highlight their culinary skills and also teach willing fans how to make simple dishes at home. To learn more and for an easy link to their Insta pages click here. Below photo from Massimo Bottura and cover image Jason Atherton. Continue reading Michelin Chefs @ Home
Interviewing style icon, Bonnae Gokson, was a true pleasure. Passionate and creative, and with high attention to detail, she spoke about creating an ambience that resulted in the South China Morning Post’s 100 Top Tables 2020 Best Ambience award for Sevva. Running the venue like a five-star hotel – she has curated every single element, from the smallest to the largest. Click here to learn … Continue reading Interview: Bonnae Gokson
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