Tasting Notes

Into the Wild 


As he publishes his first, and much-anticipated cookbook, Rosie Birkett meets Magnus Nilsson – the daring, visionary chef behind Sweden’s Fäviken: one of the most remote and alluring restaurants in the world, as seen in FOUR’s International Edition.

“This was quite easy,” says Magnus Nilsson matter-of-factly, pointing to the handsome, 272-page cookbook that sits on the table in front of him. “It’s all from my head. I’d sit down on a bus or a plane or in a cafe and just write. When I handed in the manuscript it was 100,000 words of narrative text, which is a lot, and I thought they were going to cut away three quarters of it – but there’s 97,000 words in...

February 18, 2012

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Argentina’s Malbec Pioneer

FOUR International discovers how one family with a vision for world-quality wines changed the face of Argentinian viticulture

These days when we think of Argentinian wines, we think of Malbec – that rich, full, fruity red wine that’s become synonymous with the best wines from this long and varied terroir. But it wasn’t always this way – in fact, when Nicolás Catena took over the wine making at Catena Zapata, the winery established by his Italian immigrant grandfather in 1902, Malbec was mostly being used as a blending grape, rather than the elegant...

February 16, 2012

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Chef-Idol

FOUR’s International edition explores the rise of the superstar chef…

Food connoisseurs have been aware of their nearest, and favourite, Michelin starred restaurants since 1926- when theguidebegan recognizingoutstandingrestaurants. Theguidewas publishedyearlyto anexcitedandexpectantpublic; the media frenzy that surrounded thepublicationwas akin to the Oscars, at the time. Thisboostfor restaurants was thestartof the celebrity restaurant, whichultimatelyled to the celebrity chef. However, it would take a...

February 12, 2012

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Prince of Denmark; All Hail Noma

Rene Redzepi,has taken the culinary world by storm as the world’s best chef, but many will be surprised to discover that cooking wasn’t part of his original plan, as seen in FOUR’s International edition…

"Recipes are only guidelines. It is the cook who makes the difference". Rene Redzepi certainly is flavour of the year; his popularity has risen dramatically since 2010 when he received his first ‘best restaurant of the year’ award. Now with two years under his belt both he, and his restaurant, are- unsurprisingly; continuously booked out. The face of Noma (a portmanteau word, running together nordisk (“Nordic”) and mad...

February 12, 2012

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