Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
At Oficina de Cerâmica, Augusto
Campos prepares for burn day by spending weeks inside the chambers of his kiln, painstakingly loading painted clay pots, jugs and vases onto shelves separated by bricks
After being picked by René Redzepi to lead Noma’s sell-out pop-up in Tulum, the Mexican chef is set to open his first restaurant, Kol, in London
Sergey and Ivan Berezutskiy are as different as identical twins could be. One loves science, the other loves nature. One is talkative and confident, the other shy. They bicker all the time.
From immaculate beaches to natural wonders, there are myriad reasons to visit Miri
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”
Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
Restaurant, bar and food market recommendations for London
If there’s one thing René Redzepi does well, it is reinvention. He is not afraid to undo years of hard work by wiping the slate and starting over
From Noma to Twins Garden, these are the 12 new entries to The World’s 50 Best Restaurants 2019 list
Oops! I Dropped the Lemon Tart. Five Ages of Parmigiano Reggiano. The Crunchy Part of the Lasagne. What do these three dishes have in common?
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Come for the food, stay for the party vibe
With a ground floor the size of a shopping mall and a restaurant and bar scene to rival a small city, it’s not like anyone actually needs to leave the hotel.
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
“As Indian chefs, we need to change how people perceive Indian food”
Bar do Cofre is set within the vault of one of São Paulo’s most historic banks