Unrestrained by culinary tradition, Australia’s fine drinking and dining scene applauds creativity and food fusion. The country’s outdoor eating culture is enlivened by some of the world’s best fresh produce, breathtaking landscapes and ideal growing conditions.
Get your tummy ready to rumble as Georgina Godwin takes a tour through some of Australia’s finest dining rooms, vineyards and cellar doors, with star wine-makers, foragers of fine food and industry-leading artisans as her guides.
After months in lockdown, restaurants are back. But they’re coming out of hibernation into a strange new world shaped by the coronavirus pandemic. In the first in a new series of films, food writer Tim Hayward and the FT’s Daniel Garrahan visit Lyle’s in east London to see how a Michelin star restaurant has pivoted from fine dining to pizza.
I’ve had lunch with politicians, clergy, reporters and people who’ve just been indicted at Manny’s Cafeteria and Delicatessen in Chicago, and there’s a code of silence over the clatter: it doesn’t count. The schmear of cream cheese thick enough to be a ski jump? No calories! Potato pancakes hefty as manhole covers?
No calories!
But the weeks of the shutdown became months. Even as businesses reopened, multitudes still work from home.
“That can’t pay our rent, insurance, our payroll,” says Dan Raskin. “We can’t go on like that.”
When a family business is forced to close, people lose their livelihoods, families lose support, and a city loses revenue and vitality. A landmark like Manny’s is also a link to history. You can point to where Barack Obama talked politics over pastrami, Oprah had apple sauce on her latkes, and where your grandfather went when he got tired of dieting.
Directed by: Stephen Ashwell and Miriam van Ernst
Executive Producer: Adam Penny
Cinematography: Stephen Ashwell
Producer: Miriam van Ernst
In 2005, Connected Pictures made a ten-part documentary for the BBC about chef Oliver Rowe, setting up a restaurant in Kings Cross and sourcing all his food from within London. The series was a global success, showing around the world for many years after. Since then, the seasonal and local food landscape has exploded.
However, Oliver’s journey hasn’t been quite as smooth in 2018 he wrote a book called ‘A Food for All Seasons’ about his relationship with food.
Together with director Stephen Ashwell ,we made a film to talk about his journey to today and about the important role food has played throughout his life.
Will the coronavirus pandemic lead to long-term changes in how we shop for food? To better understand the challenges facing grocery stores, WSJ’s Alexander Hotz spoke with an industry insider, a store owner and a Walmart executive.
L.A. real estate in the post-pandemic era is about to undergo massive changes as millions work from home, hipster hoods falter amid retail meltdown, and the city’s newest hot spot might be monopolized by the richest man on Earth. Will massive home equity growth come to a crashing halt? Or will the residential market reset to its pre-pandemic self this summer? With millions sheltering in place, here’s what’s hitting home.
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“Initially we just wanted to give people comforting things to feel safe and homey, but now that experience has to evolve,” says Dave Beran, the chef at Santa Monica’s Dialogue and Pasjoli. In May he offered an at-home take on Pasjoli’s famed pressed duck, an elaborate affair that, at the restaurant, involves a fowl carcass being crushed tableside in a turn-of-the century gadget to yield a juice that’s made into a savory sauce. The $155 take-home version for two includes seared duck breast, salad with crispy duck skin bits, duck leg confit bread pudding, rice pudding for dessert, and an instructional video and ingredients for making the sauce at home.
Jean Cazals was awarded ‘Best Food Photographer 2012’ as well as other numerous awards. A London based food photographer, he gained his BA Hons. in Visual Communication at the LCP. After a successful decade of portraiture for editorial, advertising and design clients, he had a stint for 2 years shooting commercials.
Loving food and travel for years brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys!
From the New York Times (June 1, 2020):
The aromas here are rich and pungent — smoked, cured, dried and fresh seafood, along with many forms of meat, both raw and cooked. The awnings over the stalls create a shadowy atmosphere that’s punctuated by thin streaks of dancing light.
Early this year, in search of inspiration beyond the food scene in New York (and not yet locked down by the spread of Covid-19), I spent two weeks visiting and documenting life among the fresh markets and street vendors in and around Bangkok.
It made for an unlikely itinerary since tourists in Thailand often spend only a day or two in the capital before heading south toward the country’s many islands.
Boomers Daily 