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How to Make The Perfect Creme Brulee
This week on Fine Dining Lovers we started by looking at the classic French dessert Creme Brulee. It's a very simple dessert but hard to master and once perfected, there really isn't many plates of food that can rival its creamy goodness.
Taking out our usual scientific lens we examined just what it takes to make the perfect creme brulee. From how to make the perfect creamy base to that all important caramel.
Ok, creme brulee can be seen as a quick, easy and simple recipe to knock out in a few minutes but trust us, if you learn some of the appliance of science behind the dessert, your creme brulee will be the talk of the town.
Noosa International Food and Wine Festival
We then jetted off to Australia to look ahead to the Noosa International Food and Wine Festival sponsored by Acqua Panna.
Held in Queensland, the festival promises to offer up some great chefs, Mark Best, André Chiang, Mauro Colagreco, Carlo Cracco, Peter Gilmore, David Kinch, Yoshihiro Narisawa, Ben Shewry, David Thompson and Tetsuya Wakuda to name just a few.
We highlighted some of the top events to look out for during the 4 day festival that promises to offer up some great food, wine, fun and sun all in the same place.
Salt of The Earth
To finish the week we looked at some of the most beautiful salt mines from around the world.
You may not really consider where the salt on your table originates so often but this amazing picture gallery sets out just where the much loved seasoning comes from.
We examined just how salt is mined and looked to bolivia with some beautiful aerial shots of salt mines in the Andes mountains of Southern Bolivia.
In The Blog
We brought you the latest video from Grant Achatz and the Next team and built an FDL interactive map of The World's 50 Best Restaurants for 2013. We also brought you lots of news about the Roca Brother's new culinary opera, El Somni.
