This week on FDL we travelled to Anatolia in Turkey to meet some producers who are trying to revamp an ancient wine production from a part of the world that is historically known for being one of the earliest grape producing regions in the world.
Okuzgozu, Bogazkere and Kalecik Karasi are some of the unique grapes we took a look at and travelled to the 135-acre Vinkara vineyard to meet with Ardic Gursel one of the wine makers who is trying to reintroduce these historical grapes to the market.
This is an interesting look at a part of the wine world that is often overlooked and surely worth a read.
Practice the Art of Fine Food
From Turkish wine we travelled to Italy to spend some time with the charismatic chef Davide Scabin and produce an exclusive video recipe with Italian maestro.
Scabin is know for running the Combal.Zero restaurant in Turin, Italy - and this week he took the time to show us how to make his very own take on Piedmontese fasson cutlet.
It's a great recipe and an interesting look at how one of Italy's best chefs works in the kitchen.
How to Smoke Salmon
Always liking to bring kitchen tips and tricks to the site this week we sat down to take a look at the process of smoking salmon.
With the appliance of science we analyzed how to make your very own smoked salmon at home - a process that's often seen as something too difficult for the home cook.
It's a simple guide and shows that smoking salmon at home is not something you need a culinary qualification to do.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.