food & drink Features Overview
Commissions including food features, restaurant reviews and interviews with the world's leading chefs.
SMASHING PLATES AND CHANGING ATTITUDES WITH MASSIMO BOTTURA
Internationally renowned Italian chef Massimo Bottura combines tradition and revolution in his award-winning culinary style. He heads up Modena restaurant Osteria Francescana – officially the best dining establishment in 2016 according to The World’s 50 Best Restaurants – while you may also recognise him from Netflix’s popular ‘Chef’s Table’ series...
The Picasso of pastry: Pierre Hermé’s obsession with flavour
There was a time when all of the necessary skill and enviable dexterities of accomplished chefs were learnt through the heat and the burns of a Parisian kitchen. Today you’re more likely to find trainee chefs in the kitchens of Tokyo, Melbourne, Copenhagen and Portland, completing stages under the guidance of a modern-day rock & roll chef with seven books and a Netflix series.
tasmania: the Mountain State | Waitrose Food
In the backwaters of the Antipodes, soaring peaks team with wildlife while a burgeoning food scene showcases some of the best produce in Australia. Welcome to Tasmania...
Ivan and Sergey Berezutskyi: the twins behind Twins in moscow
I’m told that in Moscow there are bearded burly Cossacks in fur hats and aprons establishing a gourmet city of culinary-bending achievements to rival anything else out there. Chefs who push the fusion-provincial thing beyond the custom caviar and kvass. Who twist and adapt menus into multisensory, flavour-pushing, territory-promoting culinary listicles...
Nottingham chef Sat Bains is the colossus of the modern tasting menu
This regimented approach is important for Sat. He hasn’t walked out from under the umbrella of a celebrated chef-cum-teacher and he hasn’t bounced around the gastronomic capitals of the world marking off apprenticeships under celebrity chefs. His skill hasn’t been learnt, it’s felt. His reason for pursuing a culinary career was, in fact, nothing do with wanting to master the art of sautéing and flambéing.
Corfu Can Do | Jamie Oliver Magazine
The resourceful people of the Greek outpost of Corfu are refusing to be cowed by economic strife and are creating a food-lovers' paradise of barter and sustainability in their beautiful island home.
The empire built on bubbles: champagne law according to Krug
There’s too much marketing of the mediocre and not enough written about the leading houses of the champagne region. Greater education is required. We can’t continue to bundle all fizzy plonk into the champagne category; we can’t continue to let it be the chosen narcotic of Essex girls on a Saturday night; the posh boys aphrodisiac...
where the wild things are: native is all about the uk's wild ingredients
Chef Ivan Tisdall-Downes, formerly of River Cottage, tells me that the pigeon kebab is Native’s staple, the dish most asked about and certainly the one most photographed. I order it more because of curiosity than description, and what arrives is a beautifully constructed assembly of vibrant elements – wood pigeon, beetroot hummus, pickled cabbage and harissa – mounted on top of warm organic flatbread.
The Aboriginal influenced cuisine of Nomad Chef Jock Zonfrillo
Somewhere between the “f–kedy-sh*tbag” spume of kitchen-aggressive vernacular was the answer to the question I’d posed. But I can’t remember the question. Jock had shifted to another story, another tale of outback adventure in the harsh and rugged bush.
travel FEATURES OVERVIEW
Commissions including interviewing the residents of Las Vegas and those inhabitants who call "Sin City" home, competing in sports against the indigenous tribes of Tahiti and French Polynesia, sailing against world-class opposition in La Route des Princes yacht race; and re-tracing the footsteps of Bruce Chatwin in exploring Patagonia.
Las Vegas & The Residents of Sin
The problem with travel is that it encourages tourism. Yes, yes, tourism has its perks and advantages, but binary is the disadvantage: You! You ruin travel; with your wide-eyed curiosity and holiday snaps; your hyperventilating excitement upon arrival and your list of must-see’s. You mark off hot spot destinations of the world and bulldoze through, knocking residents aside and seizing their hangouts...
Facing the Waters: Competitive Sailing in La Route des Princes
Arm and shoulder movements are fine at first and I participate as and when called upon. Gavignet calls commands against the wind from his captaincy chair, and each crew member reacts with immediate effect; this isn’t just a race against our competitors, but nature too. There’s a clunk from the pedlar with each change of direction. You have to be strong and in-sync with the other grinders. It requires a forceful burst of athleticism as well as endurance...
Patagonia: In the Footsteps of Chatwin
To wander alone in Patagonia, across plains of thorny scrub and through small villages of sheep farmers and grumpy gauchos, is to follow in the footsteps of the fervid writers before me. Those who, bored of the conventional, hot-footed to the “uttermost part of the earth” to disconnect from the shallow artificiality of modern existence. Bruce Chatwin travelled to South America and Patagonia in 1975, inspired by...
Heiva i Tahiti: Tahiti's terrifying national sports
My teammates range from stringy beanpole to pudgy obese; not the kind of physical conditioning you associate with modern athletes, but these sports are about precision and prowess, not muscle. The opening event is a Tahitian take on the javelin. Competitors are given six handmade wooden spears to fling at a faraway coconut, spiked on a 40-foot pole. They once used the severed heads of enemies and European missionaries as targets. Testosterone fuelled tribesmen stare at my head...
Sri Lanka's remarkable recovery from the Boxing Day tsunami of 2004
In 2004, rolling walls 90-feet high were triggered by a 9.0 magnitude earthquake off the coast of Sumatra. Waves swept in like something biblical, killing more than 230,000 people across 14 countries. It was one of the deadliest disasters in recorded history, at its most devastating in Indonesia, followed by Sri Lanka.
Kansas City and America's Marvellous Midwest
The meat is slow-smoked over wood and covered in a thick tomato and molasses-based sauce. It's a plate of bovine delight and being a visitor, I'm removed of all guilt, so can lip-smack, finger-lick and enjoy pulling apart the burnt ends and brisket. The smokey bouquet of Hickory hangs heavy in the air. Thick cuts of meat are slathered using local 'Midwest tomatoes' to create, in the words of Rich Davis, founder of KC Masterpiece Barbecue Products and owner of KC Masterpiece Barbecue & Grill...