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
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.
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“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?”
“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?”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“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.”
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.
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.
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.
“As chefs, we have a social responsibility to show farmers that there are other options beyond drug production to substitute their crops and still prosper.”
“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.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
From oozing tacos on street corners to edible ant larvae, Mexico is a true mecca for food lovers. Take our tour of five of the best food destinations.
Daniel Humm, world-class chef, has just served a packet of orange-coloured baked cheese crackers to a guest paying hundreds of dollars. The unsuspecting diner is “mind-blown”.
You could be forgiven for thinking Tijuana is a low-budget Las Vegas. But beyond its seedy strip is Mexico’s fastest-growing gastronomic hub
A fresh generation of chefs and a spectacular natural larder has put the continent’s foodie scene on the map. But which city is leading the pack?