Recent Work


Achieving Happy Equilibrium: Gianluca Gorini finds the perfect balance in San Piero, Bagno

The long and complex menu doesn’t bode well. For starters, it’s late in the winter evening and took me over three hours to get here for dinner, plus I’m tired and can hear the repetitive tip-tap-tip-tap-tip-tapping of child’s feet running around me as a four-year-old slides across the polished restaurant floor – way past his bedtime. It’s a cosy Italian ristorante though, and I’m a greedy Brit in Tuscany, so shuffle my lardy arse comfortably into the chair and look forward to plate after plate of crostini and a gargantuan Lampredotto sandwich. Continue reading…

Photo by Sofie Delauw from Cook_inc. 22

Photo by Sofie Delauw from Cook_inc. 22

Photo by Sofie Delauw from Cook_inc. 22

Photo by Sofie Delauw from Cook_inc. 22

Photo by Sofie Delauw from Cook_inc. 22

Photo by Sofie Delauw from Cook_inc. 22


Ristorante Giglio, Lucca: Three’s a Crowd (pleaser)

Occupying a space on one of Lucca’s famous cobblestone palazzos (Piazza del Giglio), Ristorante Giglio carries a list of stylish Italian aperitivi — vermouth, prosecco, Campari, Aperol — but it’s their impressive list of over 600 “ethical” organic and biodynamic wines and beers that have made them celebrated amongst the local, youthful beatniks. Continue reading…

Photo by Francesco Tommasi from Cook_inc. 20

Photo by Francesco Tommasi from Cook_inc. 20

Photo by Francesco Tommasi from Cook_inc. 20

Photo by Francesco Tommasi from Cook_inc. 20


Chef Darren Teoh: Identifying local produce in modern Malay cooking

As chefs make a conscious effort to move away from the importing of luxury items, turning their attention towards the sourcing of more regional, “local” ingredients, it seems almost inescapable nowadays to find a restaurant that isn’t pushing, poking and promoting the local label. At a time when competitive chefs are striving for our attention, bombarding us with Instagram photos and popping up on our television screens, they continue to implement what they can for their fifteen minutes of fame. Others, however, in this time of overwhelming media deluge have chosen a different pathway; choosing instead to visit the exact source and revert to the student; open and accessible to new knowledge. More importantly, they appear to have given themselves over to education from those who know far more than they do. Continue reading…


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