Stories / 05 Nov 2018 / BY Palash Mitra
A Chef’s Obsession with Butter Chicken
I remember my first taste of meat on my twelfth birthday. When I was a child, my father got a job in India’s vegetarian Gujarat state. In those days there was no meat or fish allowed in the region so...
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Stories / 31 Oct 2018 / BY Christopher Mark
What’s so special about Stefano Ferrara ovens?
You may have seen the name on restaurant menus and dismissed it as marketing fluff, but the fact that restaurateurs are willing to drop upwards of US$25,000 to ship Stefano Ferrara ovens around the world...
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Stories / 22 Oct 2018
Land of the rising Suntory: How Japanese whisky is taking over the world
In barely a century, Japan has managed to position itself not only as a nation of master whisky makers, but its true innovators. That’s somewhat remarkable considering the Scots have been tinkering and...
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Stories / 15 Oct 2018
What is the Chung Yeung Festival?
You might have noticed there’s a public holiday tomorrow called the Chung Yeung Festival. Not one of the major holidays in Hong Kong, like Chinese New Year, Mid-Autumn Festival or Dragon Boat Festival,...
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Stories / 08 Oct 2018
Lebanese Wine: A Story of Resilience and Adaptability
Lebanon is better known for struggle and conflict than quality wine, yet this small country, part of the Arabian Peninsula, on the western shores of the Mediterranean has one of the world’s richest winemaking...
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Stories / 02 Oct 2018
How Time and Place has Shaped Greek Cuisine
‘Necessity is the mother of invention’ – Plato was definitely on to something.
Hellenic cuisine has been largely shaped by occupation, settlers, conquerors and visitors, its development informed...
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