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The Week in Bites<br>26th May 2013

The Week in Bites
26th May 2013

A look at the new sustainable building trend of agritecture, a trip to Helsinki, 26 facts on cloves and Magnus Nilsson is launching his second book.

By FDL on

The Growing Trend

We started this week at FDL with a look at the growing movement of sustainable building design called, Agritecture.

It's the idea of incorporating produce growing space into existing or newly designed buildings, like the supermarket in New York now growing produce on their roof, the verical farms springing up across Asia and the large number of restaurants now incorporating ingredient growing space into their premises.

The movement is one that's spawned blogs, a number of articles and, probably most interestingly, a number of innovative designs and projects that are helping to set sustainable standards for the future of architecture.

A Trip to Helsinki

Found right in the heart of Helsinki, the Chez Dominque restaurant and it's owner Chef Välimäki (aka The Herb Hunter), have built up quite reputation for providing guests with a place to discover interesting ingredients, herbs and finish flavors all prepared with French flair.

A regular on The World's 50 Best Restaurants list and with two Michelin stars the chef's 'quality without compromise' approach has paid off.

This week FDL travelled to the capital of Finland to meet with the chef, discuss his career, how it all began and why he'd most like to be remembered for making a perfect salad.

Cloves from A-Z

Cloves are a great and often underused resource in the kitchen. They pair well with a whole range of ingredients and are used across in a variety of different cuisines.

With that in mind this week at FDL we took a closer look at Cloves and some of the interesting things you may not know about them.

Like the fact that they were once a luxury product as valuable as gold and that the name clove originates from the Latin word for nail.

In the Blog

We looked at the curious cheese shop in Brazil that is giving customers business cards that double as cheese graters, the launch of a new dessert hybrid combining the doughnut and the croissant and the news that chef Magnus Nilsson is planning his second book.

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