The Chef Who Carves Traditional Patterns into Fruits and Vegetables ‘Kishimoto refers to produce carving as “Thai” carving, because the masters of fruit carving are from Thailand. It’s an old tradition that originated from chefs cooking for the royal family. But Japan also has a history of food-carving. Mukimono, as it’s called, is hundreds of …
New Zealand Symposium of Gastronomy – NAPIER, 2018
A preliminary notice has gone up on the website aristologist.com regarding the 2018 NZ Symposium of Gastronomy in Napier. The meeting will take place on the first weekend in December, that is Friday 30th November to Sunday 2nd December. The meeting will begin with an informal meal and Hawkes Bay wine-tasting on the Friday evening. Formal presentations begin at 9am on the Saturday. …
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Diggings 10th March 2018
It's been slim pickings at the Compost office the last few weeks hence the somewhat delayed diggings, so I hope the Barbie rib-eye skirt (courtesy of Eater) makes up for it. And it's a great reminder to get your proposals in for the 22nd Sympoisum of Australian Gastronomy with its theme 'Out of Place' - …
