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Interview with Pascal Barbot of L'Astrance by Bruce Palling
Pascal performing at the Flemish Primitives Food Conference in OstendIf you ask haut-foodies who their favourite chef is, they usually reply either Pascal...
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My Love Affair with the AeroMax - Georges Cinq to Louis Quinze by Bruce Palling
“The real way to Travel” France Profonde...
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Villa Campestri and AmorOlio: adventures with Olive Oil by Bruce Palling
We all have Road to Damascus moments. The olive played that role for me 45 years ago when I was first given one in the abandoned goldfields of Australia by a mentor. It was the way it hovered between...
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Some Tuscan meals and thoughts on Bistecca alla Fiorentina
Proud possessor of 40 Bistecca's for some, but not Dario by Bruce Palling Tuscany is arguably the birthplace of foodies. Dante’s...
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Reflections on Mietta O'Donnell by Bruce Palling
Mietta at Mietta's (Alfred Place, Melbourne) courtesy The AgeEarlier this month, I returned to Australia for the first time in three...
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The River Café: Ruth Rogers on life after Rose Gray By Bruce Palling
Ruth Rogers (l) and Rose Gray (r)There is a Holy Trinity of London restaurants – Le Gavroche (French), St Johns (British) and the River Café...
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The River Cafe: what the alumni think by Bruce Palling
April Bloomfield at the River CaféThere are four restaurants in Britain that have trained more chefs than any others – Pierre Koffmann’s La Tante Clare; The...
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Over the Barrel? by Bruce Palling
Fashions in the wine business change over time, with the latest phenomenon being a lessening of the use of 100% new oak barrels for the production of fine wines. Twenty years back, the trend was for...
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Eating in Melbourne and the Western District by Bruce Palling
Dan Hunter in his kitchen garden at the Royal Mail, Dunkeld What's happening on the Victorian food scene? I have only been back to Melbourne twice in the past 20...
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Are Diamonds only for Millionaires? Pushing out the Envelopes: Mugaritz and...
Andoni at his book launch in LondonWhen diners sit down at Mugaritz Restaurant (www.mugaritz.com) in the Basque country of Spain, they are offered two envelopes. The first says, “Submit!” Inside, a...
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The New Broom: Greg Malouf at Petersham Nurseries By Bruce Palling
Greg Malouf's luscious shallots at Petersham NurseriesWhat exactly is going on at Petersham Nurseries Cafe? It says something about the difficulties in a relationship when the only way two people can...
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Article 13
Yquem – is this the cheapest great wine on the planet?By Bruce PallingWhat makes Chateau d’Yquem so special? We all know it is the most acclaimed white wine brand on the planet – other names like...
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Article 12
Making Food an Art Formby Bruce PallingSome of the food offered during the Electric Cinema's recent Food-themed filmphoto: Zoe FletcherFood as an art form stemmed from the work of Filippo Tommaso...
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Article 11
Why I hate "Natural" WineBy Bruce PallingA Bastard of a BaroloIf you are one of the increasing number of people who seem to think that “natural” wine is innately superior to wine, save yourself the...
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Article 10
The Ledbury (and Brett Graham) Revisited By Bruce PallingApologies for always banging on about the Ledbury, but for me, it really does offer the most stimulating and pleasurable eating experience in...
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Article 9
The inspired cuisine of Dani Garcia at Calima, MarbellaBy Bruce PallingDani Garcia at Calima in MarbellaIf you are passionate about food and wine, there is no such thing as a holiday from them. It is...
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Article 8
Coming the Raw Prawn*: Mauro Colagreco's Mirazur – a slice of paradise on the Riviera The raw prawns at Ventimiglia* A quaint Australian expression which suggests that someone is a con artist and...
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Article 7
Digging the Dirt: Yannick Alléno and Terroir ParisenBy Bruce PallingYannick serving his roast shoulder of lamb in a potato cake at Le MeuriceYannick Alléno, the most glamorous Three Michelin Star chef...
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The attractions (and occasional challenge) of Swedish Cuisine by Bruce Palling
The public face of Oaxen Krog until 2013If Sweden once had a culinary image problem, perhaps we should lay some of the blame on food scholars, especially those who love creating dramatic incidents...
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Dabbous - London's culinary Ground Zero by Bruce Palling
The stripped-down techno-interiorIt’s always tricky to know how long you should wait before reviewing a new restaurant. For some food critics, it is a badge of honour to get their pronouncement in...
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