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What Is Jabong Fruit? | finedininglovers.com

Jabong fruit, as it is called in Hawaii, is an aromatic citrus fruit that also goes by the name of pomelo. It is native to Southeast Asia and is in season from fall to spring. Although it looks like a very large grapefruit jabong fruit offers the sweetness of orange. It is …

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The Week in Bites | 01 October 2017

Hungry in Berlin This week at Fine Dining Lovers we kicked things off with a culinary tour of Berlin. We explored five new projects by established chefs who are making waves across the city. Our discoveries were beyond delicious. Read all about it here. A Chat with Chef Kaysen Later …

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Boath House Hotel in Scotland Returns Michelin Star

A restaurant in Scotland is following the lead of French chef Sebastian Bras, who last week announced that he would like his restaurant Le Sequet to be stripped of its three star status. According to a report in Big Hospitality, the family behind the Boath House Hotel close to Inverness, …

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Edward Lee’s 22 Ingredient BBQ Sauce: How to Make It

Here’s a great video from the Mind of a Chef archive, featuring Edward Lee’s 22 ingredient version of a BBQ mop sauce. BBQ sauces differ from State to State in the US, as this infographic explains, and from chef to chef, something Lee eludes too when explaining why his sauce …

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Pigeon and Squash by JP McMahon

To cook the pigeon Heat some oil in the frying pan. Sear the pigeon crown on each side of the breast. Allow to cool. Remove the breasts from the crown. Season with a little sea salt and rapeseed oil. Vacuum-pack at the highest setting. Cook the breast sous-vide at 55˚C …

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a selection of pictures from The Aviary Cocktail Book

Since opening in 2011, The Aviary has become one of the most influential cocktail bars in the world. Its founders, Grant Achatz and Nick Kokonas – creators and owners of Alinea restaurant in Chicago (which ranks 21st in the World’s 50 Best Restaurants list) – approach crafting cocktails the way they …

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