Munchies met up with Magnus Nilsson and me after a Modernist cuisine dinner in Seattle to talk about meat thats too perfect, Scandinavian traditions and Magnus Nilssons face on tortilla.
Fire! It is our ever-lasting love affair. At Etxebarri it is more than that. If cooking can be an art then what the former electrician Victor Arguinzoniz does with local oak, plus top ingredients must be.
I have never understood why some many cookbooks are so bloody boring. John Poister’s book is not, so I forgive that it is not terribly useful unless I want to get drunk or set thing on fire. Read my top ten cookbook recommendations at 1000 Cookbooks.
“Finally! We have been without ants for a week now,” Alex Atala says as I arrive with a fresh shipment of saúva ants from São Gabriel da Cachoeira, located in the upper part of the Amazon Basin near the border of Venezuela and Columbia. “It was our worst week ever,” adds his assistant, Andrea Campos.
I met up with Tom Downey from Food & Wine Magazine to talk about the restaurant scene in Oslo.
The Huffington Post asked me about Norwegian food culture, food trends and regional eats.
“If someone had told me five years ago that I would have a farm in South Africa, I probably would have laughed it off with a line from an old Willie Dixon blues song, “I look like a farmer, but I’m a lover.”
Simply put, it is the most useful cookbook you’ll probably never cook from.
Whats my favorite cheese, whats my weirdest cheese experience and who was the most inspirational chef during my childhood?