Interview with Dutch chef Jim de Jong
“When I was 21 I came back to Holland and I opened my first restaurant,” says chef Jim de Jong as we chat in the arched dining room of Restaurant de Jong in Rotterdam.
Food and drink
Harvesting mushrooms from old coffee in Rotterdam
A local man jokes that Tropicana in Rotterdam has changed from a zwemparadijs (swimming paradise) into a zwamparadijs (mushroom paradise). The former tropical leisure pool closed its doors to the public in 2010 and in 2013 became the centre of operations for Rotterzwam, a company producing oyster mushrooms.
Fenix Food Factory in Rotterdam, the Netherlands
The Fenix Food Factory stands in Rotterdam’s Katendrecht district, on the south side of the New Meuse river. Benches are set outside, on the dockside of the Rijnhaven, allowing visitors to sit and look towards the Hotel New York.
Kromkommer: reducing food waste
If you are in a shop or at a market and see a misshapen vegetable would you buy it or leave it, choosing in its place one that’s better looking? Many people select their vegetables primarily on looks, leading to food wastage.
Ayden Kitchen and Bar in Saskatoon
Bearded chefs busy at work and the background buzz of relaxed conversations provide my first impressions of Ayden Kitchen and Bar in downtown Saskatoon, in the Canadian province of Saskatchewan.
La Soupe Populaire restaurant in Berlin, Germany
La Soupe Populaire is a fashionable restaurant with a hip, post-industrial vibe and menus by Michelin-strarred chef Tim Raue. Michael Jaeger and his team work in the kitchen, preparing traditional German dishes with a creative edge.
Hugo cocktail recipe
The Hugo, if you haven’t already been introduced, is a light, refreshing cocktail that has a reputation for being sophisticated. It’s proven popular in Germany for the past couple of summers.
An introduction to Thuringian cuisine
“I try to introduce a regional touch to modern cuisine,” says chef Sten Fischer as we sit chatting within one of the dining rooms of the Alt Weimar restaurant.
Home dining in Estonia
“I was always interested in cooking but I’m not a professional chef,” says Merrit Kiho demurely. She’s putting the final touches to a plate of homemade rabbit pate and black bread in the kitchen of her house, which doubles as one of the top-rated restaurants in Estonia.
The Vegetarian Butcher meat-free products
Within the dining room of the Carlton Ambassador Hotel, in the Dutch city of The Hague, I was served a gourmet meal prepared using products from The Vegetarian Butcher.