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.”
Food
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.
Profile: Blue Hill at Stone Barns
A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”
Interview: Daniela Soto-Innes, Cosme
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
Interview: Daniel Humm and Will Guidara, Eleven Madison Park
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Interview: May Chow, Little Bao
“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”
Hot new restaurant openings from the Peruvian chefs of 50 Best
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
