陆苏蓉’s Post

Dive into the world of Moroccan cuisine with the iconic Moroccan stuffed bread. Discover the rich flavors and cultural influences behind this traditional dish. Check out the article for the essential ingredients and preparation tips. #MoroccanFood #CulinaryTraditions #Recipe

September comes in and that means that, for many, our holidays have come to an end. 💔 However, what if we told you that you can still travel around the world? 😉 With our SABORSAN range, you can taste the culture of any country, without moving from home! Our Mediterranean flavors are among the most popular, and it’s easy to see why. The Mediterranean is known for its vibrant and fresh ingredients that capture the essence of sun-drenched coastlines and rich culinary traditions. Imagine the zesty brightness of lemon, the earthy depth of olives, the aromatic blend of rosemary and thyme, and the sweetness of sun-ripened tomatoes. These flavors come together to create dishes that are both hearty and healthy, embodying the simplicity and elegance of Mediterranean cuisine. #CatalinaFoodSolutions #sustainability #innovation #cleanlabel #naturalingredients

Trendspotting: The Quiet Rise of Third Culture Cuisine. Ironically, both examples of Third Culture Cuisine are Filipino x Cuban, but the point I'm driving home is that they are still unique and vastly different in execution and choices. S/O to @masacraft305 and @bayankochicago for trailblazing Third Culture food---Unique, Bold and Lovable. ♥️ Excerpt from my weekly newsletter! "Now, what makes this different from the fusion food of the past? Fusion, which gained popularity in the late 1900s, developed a bit of a bad reputation, or as Danny Chao from the New Yorker described it, “...unfocused, corny, disrespectful”. Fashionable for the time, chefs like Wolfgang Puck designed menus merging lesser-known cuisines with French techniques and known for avant-garde aesthetics akin to artists like Jonathon Lasker or Jackson Pollock, and in my opinion, less concerned with opening up audiences to genuine flavor or cultural understanding (Note: Enter Anthony Bourdain, thank you to him and the Food Gods that changed that course forever). Fusion cuisine — mixing, say, Asian ingredients with French techniques — seemed to have this unspoken aim: to elevate the “lesser” cuisine. After all, what could be more prestigious than the hallowed halls of French gastronomy? And thus, merging a lesser-known cuisine (often one from a “non-Western” country) with French techniques was seen as an act of, for lack of a better word, worthiness." To read more...hit the link. https://lnkd.in/eU2UxwNv

Which cuisine do you find most fascinating, and why?

Dive into the rich flavours of Portuguese cuisine with Bacalhau, the versatile star of countless delicious dishes! 🐟 From the iconic "Bacalhau à Brás" to the succulent oven-roasted Bacalhau and the comforting Bacalhau cozido com grão, explore the 1001 ways to savour this culinary gem in our kitchen. What's your favourite Bacalhau recipe?

When looking for a trattoria, osteria, or vineria, keep these tips in mind: Avoid English Menus: Look for places that don’t cater to tourists. If there’s no English menu, or better yet, no menu at all, you’re probably in for a treat. Ask for the Special: Italians love their daily specials, made with the freshest ingredients. Simply ask, “Qual è il piatto del giorno?” (What is today’s special?) to find out what the chef recommends. https://lnkd.in/gRY9RzN4

Izikaya Taichan Menu Book Established in 1970, the legacy of authentic Taichan Japanese cuisine has stood the test of time, captivating the palates of discerning food enthusiasts over the decades. This culinary institution has not merely endured, but thrived, as a testament to its unwavering commitment to delivering an unparalleled gastronomic experience. With a rich history rooted in culinary excellence, the Taichan Japanese food establishment has evolved into more than just a dining destination; it has become a cultural icon, embodying the essence of traditional Japanese flavors. Full case study : https://lnkd.in/gzNumbEj

Exploring the Depths of Marine Cuisine: A Dive into Sea-Sourced Ingredients.

Rise of Nikkei Cuisine: Peruvian-Japanese fusion, known as Nikkei cuisine, has been a standout in the food world. Dishes combining Japanese techniques with Peruvian ingredients, like tiradito (a sashimi-style dish with Peruvian spices), have been embraced by foodies and fine dining restaurants alike. #peruvian #foodtrends

🇬🇧 English Version of GastroExperience 🇬🇧 GASTROEXPERIENCE THE CONCEPT ARTISTIC CUISINE | COCINA D'AUTOR By Rebeldegastronomico© Our chef, with an avant-garde vision, aims to create a unique dining experience for each guest. Its signature cuisine is not only about preparing exquisite dishes, but establishing a deep connection between the diner, the food and our emplatadas stories. Every dish that comes out of our gastronomic creation has a formula, an ingrained tradition, respect for ingredients and an unconditional love for the food of the earth. We strive to use local and seasonal products, valuing their quality and flavor in each preparation. Rebels with passion and fierce, defies the rules established in the culinary world. He wants to show the world that being rebellious is not at odds with gastronomy, but goes hand in hand. He is a Magus Artist who seeks to feed himself intelligently and transmit that wisdom through his creations. In our Gastronomic works, we seek to break conventional taste systems. We want each bite to be an explosion of flavors, textures and aromas that allows the diner to finally recover all your senses at lunch time. We believe that intelligent feeding is an art in itself. Our chef experiments with bold combinations, innovative techniques and surprising presentations to awaken the palate and mind of those who visit us. In short, our signature cuisine is an invitation to explore new culinary horizons, taste the diversity of ingredients and enjoy a complete sensory experience. We want every visit to our cuisine to be a unique trip, where food becomes a work of art and the diner becomes the protagonist of its own gastronomic history.