Inside Odette: The Best Restaurant in Asia 2019
“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”
Food
Interview: Garima Arora, Asia’s Best Female Chef
“As Indian chefs, we need to change how people perceive Indian food”
Travel: exploring Peru’s Amazon with Jock Zonfrillo
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
Travel: exploring Peru’s coast with Daniela Soto-Innes
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Why Colombia’s peace process is paving the way for better gastronomy
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
Lara Gilmore of Osteria Francescana on Tortellante and Food for Soul
“If you don’t believe in God, you can always believe in tortellini. But making tortellini isn’t a solitary act; it’s a communal one.”
Five exciting Latin American restaurants
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
Profile and interview: Manoella Buffara, Manu
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
Into the Amazon: Virgilio Martínez and Pía León’s most ambitious restaurant project
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
Interview: Pía León, Kjolle
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
Interview: Gaggan Anand, Gaggan
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
Dan Barber takes farm to table to a new level
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
Food trip: Mexico
Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.
Interview and video: André Chiang
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
Food trip: Slovenia
A three-day jaunt in a nifty hire car was the perfect amount of time to take in the capital and the iconic Lake Bled before combining peaceful countryside with destination dining at Hisa Franko.
Interview: Joan Roca, El Celler de Can Roca
He’s “the perfect example of a contemporary chef,” says Massimo Bottura; he’s “generous, creative, thoughtful and warm,” according to Juan Mari Arzak.
Interview: Leonor Espinosa, Leo
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
Interview: Ferran Adrià, El Bulli
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.
Interview: Matt Stone, Oakridge
“When I was a kid, kangaroo was only in the pet food section of the supermarket. Now it takes pride of place in supermarkets next to the Wagyu beef.”
Interview: Dan Hunter, Brae
There’s a dish on the menu at Brae called Iced Oyster. It’s actually a sweet milk ice cream with a salty twist that’s capable of turning even the least adventurous into oyster fans.
