Have you ever made an herb sorbet? If you are willing to experiment, chef Roland Trettl has a dynamic recipe for you. His recipe for shrimp tartare and herb sorbet will definitely inspire you to get creative.
Roland is the executive chef of Restaurant Ikarus in Hangar-7 in Salzburg. There he creates innovative dishes like this shrimp tartare and herb sorbet. For this recipe, you will need to have on hand xantham gum and lecithin, which are staples in experimental gastronomy.
The white truffle found in Alba, in Italy's Piedmont region, is highly-prized all over the world, and while the ancient tradition of the 'trifolau' still continues in the region, there is a dark side to truffle hunting.
Katerina Axelsson is the founder of Tastry, a sensory science company that uses artificial intelligence to match consumers' tastes with thousands of wines. But does this spell the end for sommeliers? Read on and find out.
The three-Michelin-star restaurant will launch a fairytale winter pop-up tent inspired by Japan's Hokkaido winter time, from 10 December, 2020, to 28 March, 2021. Find out how to book a spot.
Listen to the fascinating story of gumbo as seen through Alec's eyes, a love affair in which even a severe shellfish allergy and hospitalisation won't stop him in his quest to make the best.
Percebes or goose barnacles are notoriously dangerous to harvest, and many fishermen have lost their lives trying to collect them. Kaja Sajovic joined the intrepid goose barnacle hunters of south-western Portugal in search of the highly sought-after shellfish.
