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A Chat with Iaccarino
This week we kicked things off with an exclusive interview with Ernesto Iaccarino, an Italian chef with two Michelin stars.
Iaccarino, has just been named president of the JRE - Jeunes Restaurateurs d'Europe - and shared his aims for the association.
He wants to blend innovation with tradition and has come up with a new motto for the association: "Excellent innovation will become a new tradition."
Read all about his plans for the future here.
Melbourne's Food Markets
The city of Melbourne has become a shining star of global cuisine in recent years. So what can one eat while visiting?
Check out the recommendations of writer Chris Dwyer who takes us on an enchanting trip through six of the city's best food markets - from the Slow Food market to the Little Saigon market and everything in between.
Parmesan Facts
We topped off the week with an in-depth look at one of the world's most enticing cheeses: Parmesan. We uncovered 26 interesting facts about this Italian cheese - some of which are bound to surprise you.
For instance, did you know rounds of Parmesan are cut open with something called an "almond knife"? Or that 600 liters of milk are needed to produce one wheel of cheese? Find out more here.
