Get full access to your own tailored content today

30 April 2018

April Review: This Month’s Trends, Curated

WORLD CUISINES British bistro French brasserie Mexican – from tacos to tortas Regional Thai and Thai street food Spanish: Basque Jewish: Levant Elevated Indian   MOVEMENTS Cooking with fire, and charring The rise of the grand Parisian restaurant The war on waste, especially plastic The clean-eating backlash Plant-based cuisine A nod to nostalgia, and the… Read more »

A small taste of the full article

Get access to the full article

Sign up today Login

Feeds you might like

31 May 2017

Feed: A tide-turning evening with the Guild of Food Writers

From a cult health food to a mainstream ingredient whose praises are sung by cooks, chefs and nutritionists alike, seaweed can be used in so many different ways.   A sign of the times, Welsh laverbread has just been given protected-species designation, and Celtic company Selwyn’s is trying to grow laver on racks as is… Read more »

18 November 2016

Ingredient Spotlight: Watermelon Radish – Bright and Beautiful

Watermelon radishes are a round, heirloom variety of daikon that is native to China, where they are called shinrimei. They are so named because of the colour of their flesh, which ranges from a deep pink to a bright red, and is surrounded by a thin green skin, and have a fresh, firm, crisp texture and a fairly mild… Read more »

15 March 2017

Fast Feed: Experience China in San Francisco at China Live

China Live is a giant, multi-story 30,000sq ft food hall dedicated to Chinese cuisine and it’s just opened in San Francisco’s Chinatown. According to the founders, its mission is to demystify Chinese ingredients and recipes while educating consumers about the country’s rich history and influence. Complete with a large retail marketplace, multiple dining options and a… Read more »