On Saturday evening I ate dinner at Tegui Restaurant in Palermo, Buenos Aires, getting a reservation easily at this the 86th Best Restaurant in the World. While it has an attractive interior design, its food presentation does not match this look, and while suggesting that it is Proudly Argentinian, it seemed a little too close to what Peruvian 6th Best Restaurant Central is serving! The Chef sadly oversalts his food. Continue reading →
Lima is the world’s best Restaurant city, with two restaurants in the Top 10 of the World’s 50 Best Restaurants List. When I decided to make a three day stop in Lima, to experience what makes this city so exceptional, I could not get a seat at Central (6th Best) or at Maido (10th Best), nor at Astrid y Gastón, now at 67th Best in the 51 – 120 sublist for 2019, having been a World’s 50 Best restaurant for many years, at number 36 in 2018. Being in Lima but not being able to eat at any of its top restaurants was frustrating, so I wrote an email to Astrid y Gastón restaurant, kindly asking if they had a table available for me. And they kindly replied with a Yes! And I was lucky to get into Central Restaurante too, also in the last minute, as well as at Kjolle, the sister restaurant to Central. A three day feast. Continue reading →
The Sweet Service Award goes to Central Restaurante in Lima, Peru, and its hostess Chloe, for allocating a table to me for a lunch 24 hours later, when I arrived to eat at Central sister restaurant Kjolle last week. I had not been able to book a table at Central, sixth Best Restaurant on the World’s 50 Best restaurant list, 30 days in advance of my Lima dates via their online reservation system. Continue reading →
While one might say that eating at Kjolle restaurant is second best to eating at its sister restaurant Central (Sixth Best on the World’s 50 Best Restaurants List) in Lima in Peru, I am very grateful that I did, and that I did so the day before my lunch at Central, it giving me a first taste of the philosophy of both the restaurants, owned by husband and wife team of Chefs Virgilio Martinez and Pia León, and in helping me to deal with some of the complexity of the Central Tasting Menu. Continue reading →
A visit to Europe became more exciting when I decided to add a visit to France, dining at one Michelin star JAN restaurant in Nice, and continuing my World’s 50 Best Restaurants journey, eating at Mirazur in Menton (6th best), and at L’Arpège (19th best) and Septime (50th best) in Paris. Mirazur is the most highly ranked French restaurant, and has two Michelin stars. Mirazur means ‘look at the blue sea’. Last year I ate at the World’s 50 Best Restaurants in New York, and in London. Continue reading →
I drive down Rose Street in Bo-Kaap almost every day, and have been watching the slow progress made in a restaurant opening in what was one of my favourite coffee stops. After about six months of Haas having moved out, Batavia Café opened two weeks ago.
Old Haas fans may be disappointed with the lightweight decor, and design items for sale, following a similar concept as Haas in promoting not only its food at the Batavia Café, but also design in the Batavia section, by Cape Town designers such as Issa leo (menswear), Lazuli (womenswear), BO.NE nature made (African animal skulls), work by artists Annette Visser and Ina Grobbelaar, Gruparte (graphic posters and prints), and Oh dear Megan (jewellery designer). The first floor which housed the Haas ad agency has been let. The seating area in the little courtyard offers the most privacy. Many mixed-colour bunches of flowers, or a single stem in a Continue reading →
The McCormick spice company in the USA publishes an annual list of flavour predictions for the year ahead. It has released its ‘Flavor Forecast 2014: 125th Anniversary Edition‘, with five top food trends, and a number of emerging flavours.
The top five food trends for next year are:
1. Chili obsession: Food lovers seek their chili thrill. New chili varieties are coming from Peru, very hot and with full-bodied fruit notes.
2. Modern Masala: Indian food is being reinvented, with a modern take on this cuisine.
3. Clever Compact Cooking: Chefs are getting smarter in cooking in small spaces, and using what’s available.
4. Mexican World Tour: Mexican ‘bright, casual cuisine‘ is becoming popular around the world
5. Charmed by Brazil: Brazilian cuisine of global and local flavours is growing in popularity.
Top flavour trends for next year are the following: Continue reading →
Tourism, Food, and Wine news headlines
* Hotel prices are increasing, and are close to 2006 levels, just prior to the global economic prices, a sign of a recovery of the world economy.
* The Cape Winemakers Guild will accept real time online bidding at the auction of its wines at Spier on 5 October. The biggest selection of 59 wines in the 29 year history of the Auction will go under the hammer. A Final Pre-Auction Tasting for prospective auction buyers will be held at Spier the day prior. (via media release from GC Communications)
* American travelers are expected to travel more but spend less next year, traveling in their own country in the main, an international survey has found.
* Is sugar as addictive as cigarette smoking or drugs was a questions asked at the Sugar Association of South Africa conference.
* Frankfurt airport saw 5,8 million passengers pass through its doors in August, an increase of 3,6 %. and the highest passenger number ever.
* As the world focuses on South America for the FIFA World Cup 2014 and Continue reading →