Category: Interviews etc

Chefs talks chef.

Chefs, Interviews etc, journalism

The wonder of Arzak

Restaurants are fickle things with short life spans. Even the most successful often close at their peak. But, in this world, Arzak Restaurant in Spain’s San Sebastián has been a constant since it was established in 1897. And what is more remarkable is that, four generations later, it is still in the Arzak family’s hands and has held a prestigious three Michelin stars since 1989. Today, the latest generation of Arzaks in the kitchen is Elena, who works in tandem […]

Chefs, Interviews etc, journalism

Bompas and Parr’s art of jelly

Meet the jellymongers, Sam Bompas and Harry Parr. The old Eton College pals have taken the UK party scene by storm with their flamboyant jellies, bow ties and jelly-stained trousers. Whether it’s flooding the ground floor of a stately home to make a giant cocktail navigable only by boat, or inspiring the world’s top architects to make jelly, the jellymongers recently also enchanted Melbourne with their brightly coloured, often alcoholic, and very wobbly creations. They whipped up funeral jellies for […]

Chefs, Interviews etc, journalism

Defining Irish fare

It’s butter. Rich creamy butter, the product of Ireland’s rich emerald green pastures, that excites Rachel Allen, the woman who put Irish cooking back on the map, and who recently visited Australia as part of the Melbourne Food and Wine Festival. “I always come back to dairy.” says the TV chef, cookbook author and champion of local artisan produce. “I love our butter. I love our cream.” Then there’s the seasonal foods. “That meal, the last of asparagus, the first […]

Chefs, Interviews etc, journalism

The rock star chef

Alex Atala is quite literally a rock star chef. A former DJ and punk musician, the tattooed Alex Atala is a Brazilian media sensation and runs what is claimed to be one of the top 50 restaurants in the world. What makes him different to many other carbon copy celebrity chefs is that he shuns high-end ingredients. He’s turning French restaurant traditions on their head and has recently taken the gourmet delights of foie gras and truffles off the menu […]