Stretching for almost 4000 miles from the west to the east, Indonesia is the largest archipelago in the world. Consists of many cultures and tribes which make Indonesia as the richest country in the term of the culture. There are thousands of different cultures in Indonesia, the historical events, tradition and buildings, Indonesia traditional food is also influenced by some foreign culture like the Chinese, India, Middle East and even Europe. Food is inseparable aspect in Indonesian tradition. It’s because in almost every traditional ceremony held, there are …

Tuscan cuisine is basically simple. The most famous dish is Florentine steak (histecca alia Fiorentina), ideally derived from the Chianina breed of cattle, which grazes in the Val di Chiana, visible from the front porch. And with the steak come beans, just plain white beans, which might be made into a creamy soup with parsley and a hint of garlic, cooked al fiasco (in an old wine flask) with oil and sage, or prepared all’uccelletto (with tomato).
Even the names of Tuscan dishes are simple. In the area between Arezzo anil …

Not since the days of the British Empire has London enjoyed such confluence of new tastes and flavors, first as a center of trade, and now as the center of a culinary revolution. No longer will people think of British food as bland and uninteresting, because the definition of British food has taken on a whole new gloss in recent years and has been widened, as many star chefs (not only of the Michelin kind) have emerged. It is therefore not surprising then, that one of the most exciting chef …

Hailing from a country whose name has been on every gourmet and wine connoisseur’s lip, Oriol Balaguer, pastry chef extraordinaire. Balaguer’s studious exterior belies his wild ability to create unusual and exciting desserts that have taken the pastry world by storm. He has represented his country at the World Pastry Cup in Lyon, France and has a book on pastry, La Cochina de los Postres, to his name. The pastry tome has seen a third translation into English (it was first translated into French) for a worldwide audience and has …

If you bump into this casually-attired thirty-something on the streets of Manhattan, his ponytail and groovy sideburns screaming for attention might lead you to mistake him for a rock singer wannabe. How wrong can one be? This man, Wylie Dufresne, is but the most talked-about chef in New York, the man who spearheaded Clinton 71 Fresh Food and WD-50 (both made waves when they opened in the Lower East Side to phenomenal reviews). Just how huge a phenomenon was it? Let’s just say that with his restaurants, Dufresne has …