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The Week in Bites 23rd August 2015

The Week in Bites 23rd August 2015

An interview with chef Nenad Mlinarevic, the science of the perfect crispy skin and a trip to The Faroe Islands to learn more about their food traditions.

By FDL on

A Chat with Chef Nenad Mlinarevic

This week on Fine Dining Lovers we met with the two Michelin starred chef Nenad Mlinarevic who runs the restaurants inside the Park Hotel Vitznau in Switzerland.

The chef spoke with us about his cooking style at the restaurant and why he likes to take a classical approach to cuisine and why using all parts of the animals he cooks is important to the daily routine of the restaurant.

Read the full interview.

The Science of Crispy Skin 

If you’ve ever eaten perfectly cooked crispy skin then you’ll know just how delightful it can be. Fatty, chewy, that wonderful pop as you bite into it, it’s just amazing.

This week we decided to take a closer look at crispy skin through a scientific lens and try to find out if a small appliance of science can ensure perfectly crispy skin every time you cook.

Also this Week

We visited The Faroe Islands to look into some of their traditions, focused in on the versatile ingredient that is Burdock and spoke about what it’s like to be stranger in a land of foreign foods.

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