Meet Merlin Sheldrake, the man who loves fungi so much he's not only written a book about them, but he's also allowed pleurotus ostreatusto devour his every written word, producing a healthy crop of oyster mushrooms, which he then decided to eat.
The Cambridge scholar and author of Entangled Life: How Fungi Make Our Worlds, Change Our Minds, & Shape Our Futures admits to being flattered at first by the fungi's voracious appetite, as it greedily consumed the pages of his book, but upon reflection realises that pleurotus can devour everything from crude oil to cigarette butts.
Here's Melvin, eating the mushrooms that sprouted from his book. Some of them are pickled the rest are sauteed up with oil and garlic. Writing in his twitter feed he reports : "They were delicious: I couldn’t taste any off notes, which suggests that the #fungus had fully metabolised the text."
The biologist, writer, musician, fermenter and all-round fungi champion believes that fungi can change the way we think about and approach the world. After all, fungi are a whole kingdom of life, more dominant than animals and six times the number of plants, he reminds us.
Sheldrake's carefully researched and poetic words offer some fascinating insights into the science and philosophy of this largely undiscovered world, as he reveals the secret lives of fungi, from the point of view of fungi.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
Bottura's Modena bistro has launched an online food shop and delivery service in Italy, featuring dishes from the restaurant as well as produce from like-minded producers and restaurants in the Emilia Romagna region.
The pandemic has taken takeout and delivery to a whole new level, and while concepts like the 'makeaway' continue to rise, so does the art of meal packaging for restaurant brands across the world. In the UK, Fine Dining Lovers spoke to some top restaurants at the forefront of the trend.