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Saturday 1 November 2014

Food

Benallal celebrates white truffle season

Michelin-starred chef, Akrame Benallal, is introducing new menus at his Hong Kong restaurant, with a particular emphasis on white truffle.

Monday, October 27th, 2014 No Comments »

A look inside… The Palomar

After it was awarded a Bib Gourmand by Michelin, Lucy Shaw meets the co-founder of London’s hottest new restaurant, The Palomar.

Wednesday, October 22nd, 2014 No Comments »

Champagne and gold loaf breaks record

A baker has unveiled what he claims is the UK’s most expensive loaf of bread made from 24-carat gold leaf and Champagne.

Tuesday, October 21st, 2014 No Comments »

Top 10 London BYOB restaurants

With London not getting any cheaper any opportunity to save is welcome, especially if it means sipping your own hand-picked wine while dining gourmet.

Tuesday, October 14th, 2014 No Comments »

db Eats: The House of Ho

db’s resident foodie, Lucy Shaw, heads to Bobby Chin’s Vietnamese venture in Soho for ‘shaking beef’, apple-smoked pork belly and spicy cocktails.

Monday, October 13th, 2014 No Comments »

Mixologists are the new chefs

As the line between kitchen and bar continues to blur, mixologists are making cocktails with the same complexity and seasonality that chefs seek to instil in their dishes.

Wednesday, October 8th, 2014 No Comments »

Beer spread available for ale-lovers

An Italian company is marketing a beer-flavoured paste that can be spread on sandwiches, crackers and other snacks.

Wednesday, October 8th, 2014 No Comments »

Hotel launches $1k Champagne gold sundae

Fit for a king, this ice cream sundae infused with Hennessy VSOP Cognac, gold leaf and served in a crystal bowl might be the world’s most expensive.

Thursday, September 25th, 2014 No Comments »

Ducasse ditches meat from Paris menu

Chef Alain Ducasse has taken the bold step of pulling meat from the menu of his three Michelin-starred restaurant at Hotel Plaza Athenée in Paris.

Thursday, September 11th, 2014 No Comments »

Wine waste used to fortify baked goods

Wine grape pomace could be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies.

Friday, August 29th, 2014 No Comments »

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