For the love of food, quality and produce: Igor Kuznetsov’s Noble Savage
Listen to a recording of the article or read on. I met Igor shortly after coming back to Vienna last summer. My newly found friends from the natural wine club…
Posts by tag
fine dining
15 posts
Pompousness is dead. Where is fine dining heading?
A lot of time has passed since the last culinary revolution. In times where we question and redefine our values, where is fine dining heading, after all?
Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard
There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
Time to relax: eating for the sake of enjoying food
The time of pompous tables, rows of cutlery and never ending table manners is over, unless you’re a politician or some kind of royalty. Even fine dining has moved away…
How to plate dishes worthy of a fine dining restaurant – the complete guide
This complete guide will provide you with everything you need to know to plate dishes worthy of a fine dining restaurant. You will find tips on how to bring the right elements together, choose the right plates and find your tone of voice as well as your unique style of plating.
Pork tenderloin, peas, ramson, asparagus and liquorice broth
This pork tenderloin, peas, wild garlic, asparagus and liquorice broth dish is one that brings fine dining straight onto your table.
Exquisite halibut, lemon verbena, golden curry, quince and kumquat
This halibut, lemon verbena, golden curry, quince and kumquat dish perfectly matches the lovely sunny days and brings you refined and refreshing new flavours.
Pike Perch with winter vegetables, wild garlic, crispy kale and mustard
This pike perch with winter vegetables, wild garlic, crispy kale and mustard seeds tastes like the transition from winter into spring.
6 restaurants in Edinburgh to make you fall in love with Scottish food
A list of 6 restaurants in Edinburgh that will make you fall in love with Scottish food, from haggis to scallops, venison, black pudding and rhubarb.
Fabulous Foie Gras with Pear, Gingerbread, Hazelnut and Sauternes
Foie gras au torchon, pear gel, unsweetened gingerbread crumble, hazelnut sponge and Sauternes jelly. Easier than it sounds, I promise!
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Ultimate gourmet artistry: understanding Michelin stars [infographic]
Understanding Michelin stars: an infographic that will provide you with all you need to know about the highly praised award not so many restaurants own.
Chef Stuart Ralston: on managing a top restaurant, Scottish food and work life balance
Read about Chef Stuart Ralston, head chef and owner of a top Edinburgh restaurant, his passion for Scottish food and how he finds work life balance.