Food

Sunday, 24 April 2011

How the Roux family educated the British palate

2011-04-24 ON THE same evening that Restaurant magazine published its annual list of the world's top 50 restaurants, other futures were being decided at the Mandarin Oriental in London's Knightsbridge. Mark Birchall, who won the 28th Roux scholarship on Monday...

Sunday, 17 April 2011

Korean spring on a plate

2011-04-17 FLOWERS serve as emblems of spring's arrival, a sign that plants are stirring, birds are warbling and bees buzzing. Though often used to create decorative bouquets, blossoms at the dinner table are not restricted to the vase. Technicolour petals add...

Greening India's deserts by cultivating olives

2011-04-17 INDIA'S northern Rajasthan state is testing olive cultivation in a US$3.0 m pilot project to boost agriculture and the local economyRajasthan, India's popular tourist state, is famous for its sprawling palaces, historic forts, vast tracts of desert...

Sunday, 10 April 2011

Trying too hard in the kitchen

2011-04-10 EVERYONE likes feeling that a dinner host has gone to some effort on their behalf, but there is such a thing as trying too hard. Where's the line?It was when one of my oldest friends offered us two different salts with which to season our lamb that...

Sunday, 3 April 2011

US mulls over food dyes causing hyperactive kids

2011-04-03 AN INDEPENDENT panel of experts is to make a recommendation Thursday on whether the US Food and Drug Administration should restrict colorful food dyes which some say cause hyperactivity in children.After years of defending the dyes — which...

Cookbook stirs up passions

2011-04-03 ANEW widely anticipated six-volume cookbook with 1,500 recipes and a US$625 price tag has won rave reviews but also a dose of scepticism.Many food critics have praised "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold...

Sunday, 27 March 2011

Selecting an authoritative cookbook

2011-03-27 WHICH encyclopaedic cookery almanac do you use most often, and is it worth having more than one? Most homes have one — a gargantuan, unwieldy cookery manual, often dragged from the shelf to deliver the goods on basics like the timings for a...

Sunday, 20 March 2011

M'sians choose a nutritious breakfast

2011-03-20 AGOOD breakfast rejuvenates the body and mind and therefore it is important not to skip breakfast.However, many opt for a snack that lacks in nutrition and calories instead and this is not the right choice. Some even believe that they could replace...

Sunday, 13 March 2011

Teenager truffle tycoon at just 18

2011-03-13 IAN Purkayastha's teenage revolution didn't involve rock groups, rebelling against his parents or embarrassing fashion experiments. For him it was: "black truffle ravioli with foie gras sauce".And three years later, aged 18, Purkayastha...

Sunday, 6 March 2011

Grilled cheese, meatballs bid for 'Next Great Restaurant'

2011-03-06 LOVE "Top Chef," but always wanted to actually taste the food? Book a reservation at "America's Next Great Restaurant", a reality TV competition series starting on NBC on Sunday that will turn the kernel of an original, fast...

Care what's in your food

2011-03-06 DO YOU care about what's in your nasi kandar or char kuey teow? Should you? Here's what one company discovered. Something special is brewing in the culinary studio of Unilevers office in Singapore. Several chefs in oil-spattered aprons stood among...

Sunday, 27 February 2011

Is homemade food always better?

2011-02-27 YOU'RE planning a dinner for friends. On the menu are: crostini topped with crab in lemon mayonnaise, chicken breasts stuffed with pesto served with mashed potatoes and to end, apple pie and ice-cream. Maybe not a groundbreaking selection, but how...

Sunday, 20 February 2011

'Som tum' gets sensational

2011-02-20 SOMTUM Dontree ought to be listed among Samut Prakan's major tourist attractions.Thailand is blessed with great foreign food, but still, nothing beats som tum. We enjoy the hamburgers, pizzas and ramen, but we can eat spicy papaya salad every day....

Why Lyon is int'l food capital

2011-02-20 For these and other reasons, Lyon, for 76 years, has been recognised as the gastronomic capital of France and the world. The world is a big place. Two and a half years ago, I persuaded my wife Jessica Green and our three-year-old twins that we...

Sunday, 13 February 2011

Chef brings new vibe to NY brasserie

2011-02-13 LAURENT Manrique hopes to replicate the lively, Parisian vibe of his bistro in San Francisco in his New York seafood brasserie, Millesime.The 44-year-old chef, who grew up in Roques, a village in the Gascon region in southwest France, left for the...

Sunday, 6 February 2011

The incredible edible eggplant

2011-02-06 NOT everyone likes the taste of eggplants, otherwise known as brinjals or aubergine. Perhaps, those who dislike eating eggplants do not know how best to prepare the dish.Eggplants have been known to grow in various climates.In the United States,...

Sunday, 30 January 2011

Malaysian chefs bid for 'Culinary Olympics'

2011-01-30 CHEF See Lay Na doesn't need to be reminded how worthy she is as the winner of the prestigious Bocuse d'Or Asia 2010 (pronounced bucus dior) held in Shanghai, China last year.She still can't believe her luck when her creation, Halibut Nicoise, won...

Sunday, 23 January 2011

Indonesian Kitchen: Delights to enrich your vegetarian dishes

2011-01-23 IN many regions across the country, people eat as vegetarians since early youth not because they intend to practice that lifestyle but rather because their daily income is insufficient to be able to purchase meat, fowl or fish for daily food intake....

Sunday, 16 January 2011

Time for Malaysia to export its cuisine

2011-01-16 NOT many people can claim to have fulfilled their childhood ambition, something Chef Tony Tan has achieved and stayed in the culinary world for about 30 years.Tan is not only involved in the kitchen but he is also one of Australia's respected...

Sunday, 9 January 2011

Chef Takano 'revisits' French cuisine

2011-01-09 HE was meant to pursue a law career in Tokyo but a passion for French cuisine won out: chef Takao Takano has found his niche blending East and West at the helm of the celebrated Lyon restaurant Le Bec.While buried in legal texts as a student in the...

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