Monthly Archives: May 2015


Tomatoes in Menton: ur fruit

How many times do we hear chefs chant, keep it simple, keep it simple, let the ingredients do the talking. Wandering around the markets in Menton, France, home of Mirazur, restaurant of Argentinian born chef, Mauro Colagreco and no 11 in the Worlds best 50 restaurant, there they were, rippling in the fading, dusk light,…


One ingredient just add time: Five Ages of Parmigiano Reggiano

One ingredient, one dish, twenty years in the making the incredible, Five Ages of Parmigiano Reggiano in different temperatures and textures is the signature dish of Massimo’s Bottura’s restaurant, Osteria Francescana in Modena, Italy. Number 3 in the San Pellegrino’s Worlds best restaurants. This is an emotional dish, one I had made a pilgrimage to savour and as I…

Noma Japan, February 2015, where every morsel was savoured and umami from each dish, lingered so intensely that to take a bite of the next offering was almost sacrilege.  You knew you would have to say goodbye to a new best friend to make way for the next. Exploring the street food and food halls of Tokyo, provided the matrix to begin to understand what Rene Redezpi’s genius set out to achieve. At the end, I asked “What did you think about the food?'  “incredible”  Massimo Bottura, Osteria Francescana, Modena, Italy