A really interesting take on approaching an authentically ethnic market in a different country. In this video, a travel blogger Sonia Gil takes a stroll around the Turkish market in Berlin’s Kreuzberg. A corner of the classic Berlin neighborhood where Punks and Turks have lived for years turns into a delicious market, and all kinds of Berliners come for produce and Mediterranean inspiration. For more about Turkey, visit here.
It’s Andrew Zimmern first trip to Turkey and he’s overwhelmed by the local hospitality. Every day he tries something new. Watch the video, what the host of Bizarre Foods TV show discovers on his visit to Turkey’s Underground City.
Going to Turkey? Click here for more information on what to see in Turkey.
Here are some of the top food blogs we’re reading right now - from some of the best cuisines to tips on best street eats in Singapore: http://thewonglist.blogspot.com, http://atigerinthekitchen.com, http://www.eatingintranslation.com, http://eatingasia.typepad.com, http://ramblingspoon.com, http://www.what2seeonline.com, http://norecipes.com, http://ieatishootipost.sg
“When I was a little kid, I liked airplane food. It wasn’t hard back then—the food was pretty good, because the airlines were putting some effort into it. I even liked the little trays, how everything fit together,” - writes Chef Eric Ripert in his “Eating First-Class on the Fly” article for The Wall Street Journal. (You can follow him @ericripert)
Ripert then shares his food experience at the airports around the world - (he does travel a lot!) - and which airports he’d actually consider for dining.
“In Singapore and Hong Kong, I go to the airport ahead of time just to eat. It’s tiny and modern, and serves traditional cuisine. You can even get Peking duck..”
To say that his story made us water-mouth is to say little at all… It made us both hungry for travel and hungry for a good plate of Peking Duck…
Do you have your favorite airport to eat?
OK, we just found some interesting ‘inside’ information about New York City (per Huffington Post).
If you’ve ever wondered, and have even conducted some massive research but didn’t happen to find anything you were looking for, here’s a good guide into the New York’s 9 Most Iconic Dishes. We put together an easy all-in-one list with the locations, contact information and photos here so that you can check-in, read reviews and share your opinions - all in one spot.
If you asked us, we definitely agree with the list! Especially with the Numbers 6, 7 and 9 (Ahhhh, Katz’s! Ahhh Joe’s Pizza!) - there’s absolutely not one New Yorker who hasn’t tried those ones for sure!
What’s YOUR take on those dishes? How many of those on the list have YOU tried?
If you have something to add to the list, please go ahead right there - on Foursquare, or you can post it on our Facebook page and/or tweet it to us @MSilverPR and we’ll add it on with your personal comments. Deal?
We have arrived on Foursquare.com.
And the first thing we did is to compile two long lists for the places we know very well - New York City and Greater Fort Lauderdale (yes - because we live, work and some of us were even born here…)
Those lists are easy to find on our Foursquare page, they are called: The Best of New York City and The Best of Greater Fort Lauderdale. It’s a mix of all the best that we found for ourselves, friends and family from spas, hair salons and hotels to restaurants, lounges, dance clubs and shopping sites! Cocktails we like, quick bites we take, fashion boutiques we visit - we’re revealing our secret spots of fun and pleasure in the city we enjoy when we do not work.
If you feel like we are missing something, please add-on! And don’t forget to check-in on Foursquare and let us know what you thought of the place we recommend.
Look forward to foursquare-friend you!
Bali, Bali, Bali - it, literally, is calling my name. Who doesn’t want to go to Bali?
Bali is this tempting far-far-faraway paradise that only once in a lifetime the majority of the people could experience. Of course, we’d want to visit it more - and not only for the sightings.
Ayana Rresort and Spa in Bali shared with us one of their signature dishes, which we’d like to pass on to you - as a tiny taste of beautiful, serene Bali.
Coconut and Mushroom Froth
Grilled artichoke, zucchini mash and soba salad
Serves 2 portions
Amount Unit 3 Shallots (Average sized) Shallots, chopped 2 Twigs Rosemary fresh, 1 Cup Vegetables stock, 1 Cup Coconut milk, 5 Mushrooms (Average sized) bottom, 1 Tablespoon Truffle oil, 1 Artichoke (Average sized), grilled 2 Garlic (Average sized), chopped 4 Twigs Rosemary, chopped 1 Red Chili (Average sized), chopped, 2 Tablespoons Extra virgin olive oil, 1 Zucchini (Average sized), grated 1 Pack (1 person portion)
Soba Noodle Method:
1. Fry the shallots and mushrooms in a little extra virgin olive oil over medium heat until glazed
2. Add the vegetable stock and bring to a boil. Skim off the foam and any material that float to the surface.
3. Reduce the heat and whisk in the coconut milk, adding enough to get a milky color
4. Now add the truffle oil, put the mixture in to a blender and blend well for a minute. Adjust the seasoning.
5. Roast the artichoke with garlic, rosemary, red chili and extra virgin olive oil in the oven until they are cooked
6. Heat the butter and add the zucchini. Put a lid on the pan to speed up the cooking process, season with salt and pepper
7. Blanch the noodle in boiling water and season with salt and pepper
8. Divide the noodle between 2 soup plates
9. cut each artichoke into 5 pieces and place them around the noodle
10. Whisk the coconut broth until frothy, and then pour it on the noodles.
11. Place the zucchini mash on the top of the noodles and drizzle a little truffle oil around the dish
Bon Appetit, or as the locals would say: “Selamat Makan!”
Just another way to make your stay at St. Regis Bora Bora perfectly delicious…
Remember a scene from the TV show “Friends”, when Ross is to have a dinner with Rachel’s father for the first time and Rachel’s father arranges for the dinner at a seafood restaurant, where “Lobsters” is the dish to have? And when Ross tells him that he’s allergic to lobsters (shellfish), Rachel’s father then, disapprovingly, questions Rachel: “What kind of a person does not eat lobsters?”…
We agree! But then again, it depends, where you have a lobster…
Poached Lobster live from the saltwater basins, Avocado and Pistachio: Light local Basil and Marquesan Lime foam with Pink ginger tempura
For the basil foam: For the basil oil: • 22 gr Thai basil • 22 gr Italian basil • 86 gr Grape seed oil • 8 gr Salt
Blanch the basil, cool and press to remove all excess water, blend in a mixer with the oil and salt then pass through a cheese cloth and then filter it through a fine strainer
For the basil sauce: • 17 gr Egg yolks • 22 gr Lime juice • 5 gr Fish sauce • 5 gr Water • 1 gr Salt • 90 gr Basil oil
Place all ingredients except the basil oil in a blender and emulsify with the basil oil
For the pistachio Guacamole:
For the Pistachio milk: • 100 ml Coconut milk • 35 gr Pistachio paste
For the Guacamole : • 170 gr Avocado • 8 gr Lime juice • 20 gr Pistachio milk • Salt and Pepper to taste
Add all ingredients to a mixing bowl, crush with fork, season to taste Seal closely with film wrap
For the Crisped Rice cooking oil: • 500 ml Grapeseed oil • 120 gr Tahitian ginger
Mix all ingredients; bring to a heat of 80°C (approximately 175°F) for 2 hours, put through a very fine strainer
For the Crisped Rice: • 340 gr Jasmin rice • 50 cl Water
Rinse the rice, bring to the boil in salted water, cover and cook at 190° (approximately 375°F) in the oven for 23 minutes until very cooked and sticky
Lay out on a silpat at a thickness of one grain of rice
Dry out in the oven at 70° temperature until the rice is dry and breakable
Set aside in a dry environment
For the Beer batter: • 100 gr Flour • 200 ml Tahitian beer
Mix the beer and flour in a mixing bowl, pour through a siphon, stir 3 times, and keep cool until required
For the finishing and presentation:
To serve, fry the crisped rice in the ginger oil at high temperature, drain on paper towels, and season with salt
Dip the pink ginger in the beer batter then fry (use 5 per plate)
Steam the lobster tail (500gr) topped with lime zest
Present the lobster in a wooden serving plate on a spoonful on pistachio guacamole
Arrange the tempura and crisped rice decoratively
Dress with basil sprouts and basil oil
Viola! You have your St. Regis Bora Bora Poached Lobster. For more on visiting and dining at St. Regis Bora Bora, go here.