Melanie Hansche travelled from Sydney to try five famous restaurants in Spain, France, Denmark and the United Kingdom. What followed was an adventure in gastronomyThis is a tale of gluttony. A tale of two lovers masticating their way across the Continent, eating the finest food available to humanity (according to the chefs, critics and food professionals who compile the annual San Pellegrino World’s 50 Best Restaurants list). It begins when we win the lottery. Culinary lottery. The holy grail of gluttons everywhere – a booking at Spain’s El Bulli, purportedly the world’s best restaurant and the most difficult at which…
Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin…
$(function() { $(‘#gallery a’).lightBox(); }); Otto de Jager’s tips for an intimate family wedding: Keep the guest list small (70 or less). Use flowers done by a professional stylist, but to match those in your garden Use furniture from the home to integrate spaces and to put your personal touch on your wedding Food should be hearty and reflect the home kitchen, such as home-made pates and pies. Don’t sacrifice elegance just because you’re having it at home. Visit Otto de Jager events at: www.odjevents.com
Nothing heals like chicken soup. And nothing packs a curative flavour punch like Asian chicken noodle soup. This is the perfect recipe for when you’re feeling a little low…
You can’t get more elegant and flavourful than cured beef with goats’ cheese dressing. Bresaola is a Lombardia speciality from the Valtellina valley. It is raw beef fillet that has been salted, marinated in wine and herbs and then air-dried to give it a lovely, delicate flavour. It is sliced very thinly to serve as an antipasto, traditionally with oil, lemon juice and black pepper.
TO DRINK: Elgin Vintners Sauvignon Blanc, with herbaceous flavours.
A wonderfully elegant dish that’s perfect for entertaining. Carpaccio of sweet melon, pear and bresaola with caper dressing is amazingly sweet, salty and earthy all at once. Absolutely delectable!…
TO DRINK: Sequillo White, a spicy, fragrant blend of Rhone varieties.