This so-called oyster sommelier is not only a man who can blind taste and immediately provide an accurate origin story, but someone central to sourcing and delivering the absolute ‘best in class’.
The central newcomer isn’t just a carbon copy of Bondi – though the epic hot bread and burrata have made the trek (phew).
We asked the best behind the burners to nominate the young guns you need to know about. Introducing the class of 2019.
Take your at-home brewing game to the next level with this new gadget.
By Martin Lerma
It’s no reason to get crabby.
The revered art of kaiseki has long been a man’s world. The chefs at Tsurutokame want to change that.
It’s set to release 4.5 tonnes of caviar into the global market this year.