The Week in Bites 22nd March 2015

Saving the Oceans 

This week on Fine Dining Lovers we travelled to San Sebastian in Spain for an important meeting with a group of the world’s best chefs.

We were there as around 20 chefs from great restaurants all over the world teamed up with the ocean conservation organisation Oceana to help pledge to cook smaller fish for their customers.

The piece told the story of this unique collaboration between the chefs and Oceana and exactly what some of the word’s leading culinary figures have to say about the matter of ocean sustainability.

What is Tempeh?

If you’re a vegan or you find yourself cooking for vegans on a regular basis, we had a perfect story for you in which we took a look at Tempeh.

Tempeh is an ingredient loved by vegans, a lot like tofu, and this week we took a closer look at exactly it is, how it’s made and some of the best uses for the ingredient in the kitchen.

Also this week

We laid out some of the most exciting developments in the field of Urban Gardening, explored the trend of Japanese pastry chefs combining European styles with Asian skills to make some wonderful desserts and interviewed the 31-year-old Bosnian-born chef Edin Dzemat.