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 …

One of a new breed of Sydney chefs who take classical training, Justin North, experience with some of Australia and Europe’s finest chefs, and an understanding of and passion for excellent produce, and use them to create wonderful contemporary food. North excelled from his earliest days in the kitchen and was voted New Zealand Apprentice Chef of the Year in 1994, before arriving in Sydney, and working with leading chefs Liam Tomlin, and Dietmar Sawyere.
Understanding the need for wider international experience, he headed to the UK to work for Raymond …