A new book by Nick Lander, husband of highly regarded wine judge and writer Jancis Robinson, has written a new book entitled ‘On the Menu‘. Lander has been a restaurateur at L’Escargot in London in the ‘Eighties, and has written ‘The Art of the Restaurateur’ previously. He is now a restaurant reviewer. Continue reading →
Tag Archives: Rene Redzepi
WhaleTales Tourism, Food, and Wine news headlines : 17 September
Tourism, Food, and Wine news headlines
*. Noma owner Chef René Redzepi has announced that he is closing down the tasting menu Noma on 31 December 2016, moving to the Christiania suburb in Copenhagen, where he will build a glass house over a derelict skating park for a new restaurant, and create an urban farm. The produce served as well as the place settings will change as the seasons change. In January next year Noma sets up a pop-up restaurant in Sydney for 10 weeks.
* The Western Cape Government’s Tourism department has made a detailed analysis of the new visa regulations, and their Continue reading →
WhaleTales Tourism, Food, and Wine news headlines: 28 July
Tourism, Food, and Wine news headlines
* The Department of Home Affairs denies that international tourism numbers have declined in the first quarter of this year, claiming a 0,6% increase in foreign Tourist arrivals. The Department is comparing apples and pears, only providing information about March 2015 relative to March 2014, and not for the full quarter!
* Noma, the world’s third best restaurant, has announced that it will be Continue reading →
Unique international top restaurant chef shuffle kept top secret!
A unique culinary event, or rather 37 of them, took place almost simultaneously around the world last Thursday, whereby 37 of the world’s best chefs swapped their kitchens with those of another chef. The Grand Gelinaz! Shuffle dinners were sold out, reports Fine Dining Lovers. Unfortunately Africa was excluded from the global culinary event.
On its website Gelinaz! is described as a collective of international chefs, which pushes boundaries, performing food, and takes risks. They are hungry to discover new cultures, and to exchange knowledge. Rather than repeat themselves and their dishes, they explore the unknown. They zoom into ‘the beauty of nature, its elegant chaos and unending recreation‘. It is the fifth such event to have been held in the past two years. Each chef had to arrive in the swap city three days prior to the dinner, and was not allowed to bring ingredients from his/her home country. An 8-course menu was to be prepared, with the assistance of the staff of the restaurant,
Guests booked for the Shuffle dinners at identified restaurants, but the identity of the chef cooking for them on the