One of my best discoveries recently is 8 places sushi-ya in Wimbledon Takahashi, run by a husband and a wife team. Before moving to London, Nobuhisa Takahashi worked at a kaiseki restaurant in Japan as well as Nobu Tokyo, where he acquired great skills for both, sushi and Japanese fine dining.…

The beauty of dining in Italy is that the majority of the best trattorias and restaurants, especially those out of the big cities, are still family-owned. Their decades-old recipes are passed down from generation to generation and are often carefully guarded against outsiders. Like in the case of Da Ö…

My 10 quick questions to a pioneer of winemaking in Israel, the founder of Domaine du Castel family winery and award-winning wine-maker Eli Ben Zaken. 1. How would you describe your wine in a few words?Restrained. Elegant. Long. Worth ageing. 2. You are a pioneer in Israeli winemaking. Who and…

The story of vermicellier Maison Barale began when Matteo Barale moved from Liguria in 1892 and brought the Ligurian pasta-making know-how to Nice. 130 years after, it’s still a small family affair run by Eric Guernion and Nathalie Barale, and, since 2 years, their son Thomas. (Who used to work at…

PÂO DE LO cake recipe by Nuno Mendes,from the book “Lisboeta: Recipes from Portugal City of Light” My kind of a dessert! Serves 4 100g caster sugar 4 whole eggs plus 1 egg yolk 80ml olive oil 20g plain flour Extra-virgin olive oil, to serve Sea salt flakes, to serve…

It’s not often that you get the chance to speak with a chef who has over 70 years experience in cooking. The phenomenal Jacques Pépin is one such man. Born in France, he worked in some of the finest kitchens in Paris (as well as working as the private chef…

Lunch with a view at La Villa Madie, the newest 3 Michelin star restaurant in France headed by chef Dimitri Droisneau. The view of the sea and the pinetrees is magnificent, the cooking- even more so. Originally from the Normandy, Dimitri has worked at top restaurants in Paris such as…

In part of our series umami from around the globe, we have the pleasure of speaking with Ricardo Sanchez, who is gradually taking over the family business from his father Arturo. The term umami is closely related to pure, acorn-fed Iberico Jamon. As a family business, Arturo Sanchez have followed…

Umami is synonymous with Japan in many ways, in everything from their cuisine to their tea ceremonies, but there’s no reason the illusive ‘fifth taste’ can’t be produced in other countries too. This was exactly the thought that struck journalist Nina Gruntowski one day, when she discovered that green tea…

My favourite classic bistros in Paris in random order because I ♥️ them equally.