The Malaysian Insider :: Food

One chef, one ingredient: Chef to Canada’s PM on maple syrup

Posted: 18 Feb 2013 06:27 PM PST

Tim Wasylko: For seasoning and sweetener, and not just on pancakes. — AFP pic

QUEBEC, Feb 19 — If you are what you eat, then it could be said that chefs are what they cook. In this exclusive series from Relaxnews, some of the top chefs from around the world share their favourite food ingredients to prepare and eat, every week.

Whether it be peas, apricots, salt or sea urchin, the answers are as varied as the chefs themselves.

This week, chef Tim Wasylko, who cooks for the family of Canada's Prime Minister Stephen Harper, stays true to his Canuck roots and chooses to vaunt the merits of his country's national food: maple syrup.

Relaxnews: Why did you choose this ingredient?

Tim Wasylko: Many people don't realise how amazing it is to work with.

R: What's your favourite anecdote associated with the product?

TW: I attended a trade show in Cologne, Germany, five years ago, where I made maple syrup taffy by reducing the maple syrup and pouring it on snow where it hardened. The people were amazed. It was a big hit.

R: When is the ingredient in season?

TW: Maple trees are tapped in spring but available year-round.

R: What's the best way to use it?

TW: To bring out the natural nuances of maple syrup, use it as a glaze.

R: What foods or ingredients does it pair best with?

TW: When it's reduced, you can use it to glaze foie gras and other charcuterie meats. It's also great for sweetening vinaigrettes.

R: What are the most common mistakes people make when cooking with this ingredient?

TW: Not recognising its versatility. Maple syrup can be used as a seasoning and sweetener, not just on pancakes. — AFP/Relaxnews

New Michelin guide counts more than 40 new stars

Posted: 18 Feb 2013 04:56 PM PST

PARIS, Feb 19 — The latest Michelin red guide to fine dining in France has awarded more than 40 new stars to establishments, including several new entries to the referential publication of global haute cuisine.

La Vague d'Or in Saint-Tropez is now part of the select three-star club, while five new two-star establishments and 39 new establishments with one star are presented.

France now has 27 establishments ranked with three stars, the highest distinction in the Michelin guide, which awards top restaurants in the country. Vague d'Or chef Arnaud Donckele was recognised for the quality of his dishes and his choice of local products.

There are also five new two-star restaurants, bringing the total number of restaurants in France now boasting two stars to 82.

Newcomers include Yoann Conte in Veyrier-du-Lac near Annecy, La Table du Kilimandjaro in Courchevel, William Frachot in Dijon, La Marine on the Ile de Noirmoutier and l'Auberge du Pont d'Acigné in Noyal-sur-Vilaine near Rennes.

Thirty-nine restaurants in the country have also acquired their first star. They include La Dame de Pic, the new Parisian address of Anne-Sophie Pic, who also heads up a three-star eatery in Valence.

Other Paris spots getting a first star are Le Sergent Recruteur, Itinéraires, 114 Faubourg in the Bristol hotel, Il Carpaccio, La Cuisine au Royal Monceau, and L'Instant d'Or.

This brings to 596 the number of restaurants with stars in the Guide Michelin France 2013. In all, the publication contains 8768 establishments: 492 restaurants and 4461 hotels.

The guide will be available from March 1. — AFP/Relaxnews

Kredit: http://www.themalaysianinsider.com

Isnin, 18 Februari 2013

The Malaysian Insider :: Food

The Malaysian Insider :: Food

0 ulasan:

Catat Ulasan