A FRESH CATCH
This week at Fine Dining Lovers we kicked things off with a in-depth look at how to buy fresh fish.
Our guide breaks down all of the essentials - how the fish should look, smell and feel - plus, questions you should ask your fish monger to ensure you are getting quality fish.
Curious to know more? Here's everything you need to know about buying fresh fish.
BRAZIL'S RODRIGO OLIVEIRA
We moved things along with an exclusive interview with Rodrigo Oliveira, one of Brazil's most notable chefs.
The chef, who stepped away from the field of engineering to work at his father's restaurant in São Paulo, had much to say about the meaning of fine dining and what it's like to cook with native Brazilian ingredients.
Get the full scoop on Oliveira by reading FDL's exclusive interview now.
Later in the week we investigated an interesting trend: the fact that labels like gluten-free, vegan and organic are spreading across restaurants around the world at an unprecedented rate.
It seems that more chefs - including Alain Ducasse - are dropping steak tartare and foie gras from their menu to offer diners more sustainable options made with local, seasonal, organic ingredients.
How did this trend of cuisine ''without'' begin? Here's what we found out and why it's a game changer.