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Recipe of the week: Fillet of Scottish Beef, cep mushrooms, potato fondant, salsify and Madeira truffle sauce
Ingredients:
• 4x Fillet Steaks
• 4x Sticks Salsify
• 12x Baby Onions
• 6x Cep Mushrooms
• 4x Potato Fondants
• 4x Jerusalem Artichokes
• 300ml Madeira Sauce
Madeira Sauce:
• 500gm Beef Trimmings (sautéed)
Add
• 1x Clove Garlic
• 1x Bay Leaf
• Carrot
• 1x Celery Stick
• x Medium S
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The world's most expensive dessert
Earlier this year, a dessert that is probably a little too rich for most, and where most are probably not rich enough for it, debuted at a resort in Sri Lanka. The Fortress Stilt Fisherman Indulgence – as it has been not so succinctly named – is on the menu at Wine3 at The Fortr
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Recipe of the week: Spiced Mussel and Pineapple Stew
Pineapples have long been a symbol of hospitality. The rich and aromatic flavors of the mussels and pineapple always fill the kitchen with the essence of sun and sea. This stew is a hearty, tangy treat.
Ingredients:
• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1 teaspoon mince
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Auckland Seafood Festival 2007
Go and enjoy two days of fun at this weekend’s Auckland Seafood Festival. Did you know there are 100 edible species to be found in New Zealand waters? Learn this and more, and share in some wonderful seafood from the Hauraki Gulf, an exciting street party, some first-class entertainm
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Recipe of the week: Seared Quebec Foie Gras
This is quite a simple recipe that has minimal preparation time, but demands top quality ingredients and confident cooking technique. Buy Quebec A grade foie gras: one lobe generally will serve four or five people. The sour, crisp leaves of sorrel offer a sharp contrast to the sweetness of t
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Waldorf Astoria cookbook
The Waldorf is world renowned for its elegant accommodation, grand galas, and, of course, its supreme dining, but many might not also realise that there’s a Waldorf Astoria cookbook. Within its pages, the hotel’s kitchen brigade offers closely guarded trade secrets and share the
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Videos from Hawaii
Andrew Kaplan of Oakland-based TurnHere contacted me this evening, telling me that they have just released a series of short documentary videos on Hawaii. As well as on their site, they are also on YouTube. I just took a quick look at a few and they’re quite good for giving a brief f
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Recipe of the week: Salmon, veal cheeks, artichoke lemon rind cream, manzanilla olive cake, fennel milk and Dukkah
This is one of Roberto Cortez’s takes on Terre et Mer, or Surf and Turf. The veal cheeks are braised for 5 hours, then shredded with aromatics and wrapped in a small round of crepe. I then wrap a piece of salmon cut in a strip around the cake. Wrap a piece of oiled foil around to keep
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Champagne increasing in popularity
Worldwide sales of Champagne have grown from 287 million bottles in 2002 to 321 million last year; and, with 2007 sales expected to exceed 330 million – the maximum that the Champagne region around Reims can produce – land in 40 villages in northeastern France is under considerat
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Recipe of the week: Grilled Rack of Lamb with Kumquat Chutney
Ingredients:
• 4 each four to five-bone lamb racks
• 1/4 cup pomegranate molasses
• 2 tablespoons rasalhanout
• 2 each small Italian eggplant, split in half lengthwise
• 2 cups brussels sprouts, blanched and split
• 3 tablespoons extra virgin olive oil
• 1/4 cup kumquat chutney
• 1 tablespoo
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Recipe of the week: Candied Tangerine Wild Shrimp
The warm, soft, spicy musk scent of the cumin compliments the tangerine’s intensely sweet, almost floral, citrus scent. When cooked together, they combine to make both a memorable fragrance and full flavor on your palate.
Ingredients:
• 2 tablespoons olive oil
• 3 medium tangerines, ze
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New York Chocolate Week
Yep… you read that right. New York’s first ever ‘Chocolate Week’ is about to get underway! The event begins tomorrow and, as well as an exhibition, will include a number of participating restaurants offering everything from chocolate cocktails to entire chocolate me
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L'Obsession du Chocolat
Sofitel has unveiled a limited edition culinary program – L’Obsession du Chocolat. From the beginning of this month until 22nd December 2007, guests at all ten North American Sofitel properties will have the opportunity to savour the decadence of chocolate – a worldly obses
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Recipe of the week: Roasted, Marinated Lamb Rump
…with minted parsnips and lemon/chervil vegetables.
Ingredients:
• Lamb rump
• Garlic
• Olive oil
• Rosemary
Vegetables:
• Sugar snaps
• Baby corn, blanched in turmeric
• Chinese sliced red onion
• Chopped chervil
• Lemon juice
• Parsnips
• Butter
• Mint jelly
• Fresh mint
• Lamb Jus
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Vibrant Rioja party time!
Sign up to win a wine party for you and up to 20 friends, staffed by Choice Productions NYC. They’ll even throw in a model and co-host for the event. For a chance of winning, visit VibrantRioja.com. If you’re the lucky winner, an expert will take you through a tasting of some vib
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Cooking with Rosemary Barron
Attend Rosemary Barron‘s cooking school on the beautiful Greek island of Santorini and learn recipes that date back thousands of years, demonstrating some great flavours of our culinary past. Five days of tuition and tours start at around 500 and will allow you to immerse yourself in
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Why Champagne?
With the recent opening of St. Pancras station, Michael Henderson of The Telegraph wonders what all the fuss is about, picks up on whether the claim for Europe’s longest Champagne bar is really all that important, and questions whether the drink is all it’s cracked up to be. It m
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Recipe of the week: White Chocolate Bread Pudding
Ingredients:
• 6 cups whipping cream
• 2 cups of milk
• 1 cup of sugar
• 20oz white chocolate, broken
• 4 whole eggs
• 15 yolks
• 9 flaky croissants and 9 fruit Danishes
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Culinary tours in Italy and Spain
Canadian travel agency Helen Thompson Travel is partnering with a culinary travel host to offer luxury gastronomic adventures to an elite clientele of food and wine enthusiasts, with the first two excursions planned to southern Italy and northern Spain in Spring 2008. Relish Culinary Tours,
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Loire Valley Gourmet & Wine, Active Cultural Tour
Off the Beaten Path, LLC is offering the ultimate, French experience in the Loire Valley through its interactive program designed to stir the senses! Their Loire Valley Gourmet & Wine, Active Cultural Tour is comprised of cultural theme walks and excursions, gourmet discovery, a wine ta
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