This week on Fine Dining Lovers we took a look at vegan BBQs and how not eating meat doesn’t mean you have to miss out on the party.
The guide is full of simple little tips for tofu, how to cook the perfect potato on the grill and some suggestions on the best summer vegetables that are perfect for that classic grill charr.
A BBQ is always one of those events that makes vegetarians and vegans sigh, knowing meat is usually the star of the show, but these simple pointers hopefully show that with a bit of prep a vegan BBQ can be just as tasty as a traditional meat one.
It might sound like the title of a new bond movie but Octaphilosophy actually refers to a style of cooking developed by the Singapore based chef André Chiang.
Chiang runs restaurant Andre which ranks six on Asia’s 50 Best Restaurants list thanks mainly to Chiang’s tasty and artistic creations.
Octaphilosophy refers to his approach to cooking and this week we sat down with Chiang to ask him more about it.
It involves the use of eight important factors when creating a new dish and Chiang explains each in detail.
The Diors of Dessert
From Singapore we heading to France for a look at the fashionable rise of high-end patisserie.
The piece looked at the increasing popularity of desserts such as macarons around the world and how it’s been pushed particularly by pastry chefs such as Pierre Herme.
There was also a nod to the latest trend which is seeing a number of fashion houses by into the sweet world of dessert.