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8 Gourmet Shabu-shabu Experiences to Try

Shabu-shabu is a cooking technique typically used in Japanese cuisine. Inspired by the ancient Chinese hot pot cooking method, shabu-shabu was introduced to Osaka, in Japan, in the early twentieth century. The name shabu-shabu recalls the noise the meat makes when it is dipped and stirred around in thekombu alga broth – dashi – left to boil in a pot – called donable – which is placed at the centre of the table or close to each diner. This dish is a popular kind of nabemono, or Japanese hot pot….

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The Flavours of Jerusalem, a City Tasting Tour

Jerusalem evokes images of golden domes and high stone walls. This, however, is just one face of the city, the one that appears in the daylight. In fact, you just have to wait for dusk to see a completely different city emerge. Lunch is late, dinner is late and so is bedtime. After 7 pm, the noisy market of Mehane Yehuda closes its fruit and vegetable stalls. In the space of one hour, next to the lowered shutters, others go up: venues, bars and breweries share this historical city quarter….

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Sang-Hoon Degeimbre: 'Being a Sommelier Made Me a Good Cook'

Sang-Hoon Degeimbre is one of those atypical people. The chef ofL’Air du Temps in Belgium, born in South Korea and adopted by a Belgian family, began his adult life by embarking on pharmacy studies. Quickly, the young man realized that he was on the wrong track and enroled in a hotel school in Namur, followed by a school butchery, before becoming a sommelier. In 2000, Sang-Hoon Degeimbre and his wife, Carine, finally decided to become their own bosses by opening their first restaurant, L’Air du Temps in Noville-sur-Mehaigne, a property set…

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The Week in Bites 14 January 2018

Grand Vienna This week at Fine Dining Lovers we kicked things off with a spectacular dining tour of Vienna. The Austrian capital is steeped in history and dining options abound. But we wanted to know where to indulge on great food on a budget. Discover our top dining picks for 25, 50 and 100 euros. A Chat With Vlad Next up was our exclusive interview with Russian chef Vladimir Mukhin, whose Moscow restaurant White Rabbit sits at number 23 on the World’s 50 Best Restaurants list. Chef Mukhin is the…

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The Wines of Gala: Dali’s Flamboyant Guide to the Nectar of the Gods

The eccentric wine guide by the surrealist painter Salvador Dalí, The Wines of Gala has been reprinted by Taschen for the first time since its first publication in 1978. This book follows-up Taschen’s reprinting of Les Diners de Gala, Dalí’s cooking guide dedicated to the pleasure of eating and cooking. A real connaisseur does not drink wine but tastes its secrets. This multisensory extravagant guide to wine “tasting and feeling” includes more than 140 illustrations by Dalí, ispired by the artist’s passion for the nectar of the gods. The revolutionary idea…

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Around the World in 13 Cookies

Nothing says “home” like the smell of freshly-baked cookies. But in my household there is a bit of a battle going on over the proper consistency of a top-notch cookie. My American tendencies want soft cookies with gooey bits in them. The European half of the household prefers crunchy cookies with no gooey bits. We’ll each eat the other’s preference, but the definition of cookie tends to differ. This made me curious about traditional cookies from around the world, and so to the research, which led to some very unusual…

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Italian Delicacies: Mazara Red Prawn

Coral red and honey sweet, one of the most highly prized crustaceans on the market comes from the waters around Mazara del Vallo, a small town on the south-western coast of Sicily in the Mediterranean Sea, situated at a distance of 200 kilometres from the North African shores. Today’s topic is the Mazara red prawn. Why Mazara? The port of Mazara shelters one of the largest fishing fleets of the Mediterranean, engaged in deep-sea fishing in the Strait of Sicily. Ever since the second world war, in fact, that of…

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