The event aims to highlight the relationship between food and photography and with 41 participants from all over the world the selection of images were highly impressive. The theme of this year's event was street food with each photographer submitting three images they thought best matched the theme.
FDL werevery luck and brought you aspecial interview, with a special guest in a very special location. We were in South America, in Peru to be precise, taking ride on the Orient Expresses train, Hiram Bingham. But the train journey through the lush Peruvian landscape wasn't the special part, sat on the train with FDL columnist, Luciana Bianchi was Peru's ambassador of taste, Gastón Acurio, and it's this that got FDL excited.
Gastón is seen in Peru as a foodie god, someone who has bridged cultural and social gaps through his inclusive use of food and also his work setting up the annual food festival, Mistura, in Lima. While on the train FDL enjoyed a meal with Gastón and also managed to get some time alone with Acurio to bring you an exclusive FDL interview.
Never ones to ignore a change in food or rising trend, this week FDL took a closer look at the rise of up-market Indian food and how the old image of fatty curries with excessive food colouring is being cast aside for highly refined, fresh and flavour packed food.
The piece looked at the work of the Berkeley Square restaurant run by Indian-born chef Atul Kochhar. Here Atul has worked hard to shed the image that many have of Indian cuisine to offer some truly magnificent dishes that capture the imagination and taste buds of guests from all over the world. The piece examined some of Atul's signature dishes and also interviewed the chef to discover more about his passion and just what inspires his crusade to bring Indian cuisine into the 21st century.
FDL had a very special wine tasting lesson with Swedish somellier, Andreas Larsson. While there we managed to film another video, this time teaching people how to easily navigate a wine tasting withou any prior wine knowledge.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.