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Parmigiano Reggiano

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. It is an Italian hard, granular cheese that is produced from cow's milk and has [...]

Will eating out survive the coronavirus?

It’s the question at the heart of every conversation with a chef or restaurant owner. Right now, the global pandemic is killing our industry – lockdowns and restrictions on trade and movement across the globe, social distancing, and just plain fear. Business has come to a halt. Some are exiting [...]


Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea.  Caviar is harvested from ‘Sturgeon’ a common name for 27 species of fish. Caviar refers to unfertilized salt-cured fish eggs that include Ossetra, Sevruga and Beluga.   Beluga, this is caviar that consists of roe (eggs) of [...]

We need to talk about mental health

A restaurant kitchen is not called a pressure cooker for nothing. Hot, cramped, crowded and pressurised. It’s a danger zone for accidents and explosions, both human and mechanical. And it’s become a danger zone of a different kind – for mental health problems, stress, depression, drug and alcohol abuse, all [...]

Dishwashers – The unsung heroes of the kitchen

Washing dishes and hauling garbage might seem like the lowliest of kitchen jobs, with zero glamour or celebrity potential, but no restaurant can function without them. No clean pots to cook in? No clean plates to serve food on? Restaurant at a standstill. A stuff-up of note. Many of the [...]

Mallard Duck

The Mallard, or Wild Duck, probably the best-known and most recognizable of all ducks, is a dabbling duck which breeds throughout the world including North America, Europe, Asia, New Zealand, and Australia. It is a dabbling duck that breeds throughout the temperate and subtropical Americas, Eurosiberia, and North Africa and [...]

Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration. The gavage practice spread across the Mediterranean [...]

Foie gras – The forbidden love affair

This is how a love affair starts.   At age 15 I had just finished three months working as a stagiaire in one of Paul Bocuse’s restaurants in Lyon. Three months of back-breaking (and unpaid) work, 18-hour days of dawn patrols and late nights, a summer spent peeling onions, gutting [...]

Coronavirus impact on restaurants

Carnage on the streets   It may sound melodramatic – and eating out might seem like a frivolous worry in a global health crisis – but the reality is that restaurants are an industry that creates employment, not just enjoyment. And carnage seems the only way to describe what lies [...]

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