Interview with Ricky Saward, Germany's fine-dining veggie pioneer
When Ricky Saward took over the kitchen at Seven Swans, in Frankfurt, last year, he wanted two things: to retain the restaurant’s Michelin star, and to shake things up. He’s done both, and won more awards in the process.
How to make it: Ricky Saward's cabbage rolls recipe
Ricky Saward's cabbage rolls are a tasty — and elegantly served — vegetarian option.
Meet the instagrammer: @labnoon
We’re following Saghar Setareh, a Rome-based food and travel writer and photographer, originally from Iran.
How to make it: Nathan Outlaw's plaice with mussels and samphire
With most of my dishes, Mother Nature does the hard work. Here, the earthy sweetness of plaice pairs well with sweet and slightly bitter mussels.
Sea urchins, wild boar and maquis herbs: what to eat on the island of Corsica
The French island makes good use of its unique location when it comes to gastronomy — whether it’s through its Italian history; rich, fertile terroir; or fine seafood from its rich Mediterranean waters.
How to make it: Alberto Bourdeth’s slow-roasted goat recipe
Artist and chef Alberto Bourdeth’s take on traditional mastello (slow-roasted lamb or goat) adds extra herbs and spices for bright, fragrant flavours.
Sifnos: Greece's gourmet island
The island of Sifnos holds food at the heart of its landscape and culture. The birthplace of Greece’s first celebrity chef, it’s a place where locals embrace culinary rituals that have been kept alive for centuries.
Try it now: why chefs love goat meat
Delicious roasted, smoked, or slow-cooked in a curry, goat meat is becoming a chefs’ favourite here in the UK.
What they're eating in Tel Aviv
Crab, kebabs and kohlrabi: the dining scene in Israel’s biggest city has it all.
Photo gallery: How Ecuador is falling back in love with chocolate
With Ecuador hailed as the birthplace of chocolate, local producers, chefs and farmers are once again being creative with cacao.
Photo gallery: Coastal cuisine in Tunisia
From perfectly prepped couscous to generous helpings of harissa, Tunisian cuisine is all about colour, flavour and abundance. In the coastal town of Nabeul, a family meal becomes a feast when guests are involved — and extra helpings are inevitable.
Photo gallery: Sifnos, Greece's gourmet island
The island of Sifnos holds food at the heart of its landscape and culture. The birthplace of Greece’s first celebrity chef, it’s a place where locals embrace culinary rituals that have been kept alive for centuries
Chef's table: what and where to eat in Istanbul
Chef Civan Er shares the best feasts and flavours of his hometown
How to make the perfect poutine
More than just cheesy chips and gravy, this dish is a Québécois classic.
Five of the best historic bars around the world
We make our pick of the bars that loom largest in cocktail history, from the American Bar at The Savoy to New York’s King Cole Bar.
Sour notes: getting to know Pisco,the South American brandy
Pisco, the South American brandy, is best known as a cocktail ingredient, but it’s great on the rocks too.
How to make it: Anil’s mutton curry recipe
A slow-cooked dish flavoured with bhunoed onions and whole spices.
