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Haute hotels
These fashion designers show how they can dominate the runways and make a splash in the hotel scene as well.
All for pinot noir
You can say that Baden-based winemaker, Bernhard Huber, has been instrumental in introducing the word ‘Spätburgunder’ into the vocabulary of oenophiles around the world.
FHA returns
This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.
The thin red line
Considered to be the caviar of the spice rack, aromatic saffron threads can awaken a staid dish, impart Mediterranean warmth to savouries, and make curious combinations with desserts.
Rule breaker
Pascal Barbot redefines the apex of French dining with his informal, less-is-more approach.
The future of gastronomy
This year’s Madrid Fusion, themed around The Earth−Our Pantry, was a whirlwind succession of concept-packed talks, cutting edge videos, and heuristic chef demonstrations, and the adrenaline was no doubt pumped up by a stellar lineup which included Heston Blumenthal, Juan Mari and Elena Arzak, Paco Roncero, Triogros brothers, Andoni Luis Aduriz and Rasmus Kofoed.
Charged by apéritifs
With a décor characterised by vintage electrical circuit boards, rubber flooring and hanging light bulbs, Bar Ampère appears more like a clandestine R&R club in a factory than a watering hole for Melbourne’s thirsty urbanites.
In a class of its own
Tenderly nurtured in the Alpes Cote Azur of Vaucluse in Provence, the Robert Blanc white asparagus on show at Raffles Grill is served with lemon mousseline and Perigord winter black truffle vinaigrette to draw out its refined nuances.
Of yuzu & udon
Triple Three presents the best of the Kochi and Kagawa prefectures, with dishes made from specially sourced ingredients, flown in fresh from the island of Shikoku.