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Twins: Old Russian cuisine made new again

Dinner 19 August 2016 Forget all the hype about the twins; this is a serious destination for real foodies. The minute you walk through the door, Sergey and Ivan’s relaxed nature is evident and sets the scene for an exciting journey through old becomes new, modern Russian cuisine. If you have never tasted real Russian…

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Cosme: Holey Moley how incredible

Lunch May 23, 2016 Walking into the Cosme space, you can’t help but utter a WOW, it is truly beautiful and nothing like you would expect in a Mexican restaurant. However this is the New York morphed restaurant of Enrique Olivera, chef of the famous Mexico city restaurant Pujol, currently number 15 on the World’s…

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Atelier Crenn: Poetic Culinaria where creativity is given its breath through artful French dining

Dinner May 14, 2016 Spring has come with it’s cool breeze, Poetic Culinaria.  A poem for each season, ushers in a modern take on fine French cuisine where creativity is given it’s breath and artistry is at the forefront. Atelier Crenn achieves this lofty height, the techniques are refined and artful plating is compliments perfectly balanced food. As the journey…

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BÆST: Cool food nailed in Copenhagen

Dinner 22 July 2015 BÆST Needing a break from upmarket degustation, then head across the river to Relae’s little brother, an Organic meat eatery and quality Pizzeria. As soon as you head down the laneway littered with bicycles, this place oozes cool, from the hip, friendly staff, modern Italian decor and the amazing wood fired…

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Faviken Breakfast: Incredible and must not be missed

Breakfast July 12, 2015   Anyone who has read anything about Faviken knows it doesn’t matter how full you feel from the night before you cannot miss breakfast. Carefully choreographed as expected, you will be beckoned to your original table, each set beautifully with a wondrous spread of traditional Nordic cuisine. Familiar faces will appear, others…

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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,…

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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