Tasting Notes

#FOURNews | Ethical food with Norbert Niederkofler

Ethical food initiative directed by Rosa Alpina Chef Norbert Niederkofler returns to the Dolomites with dinners & workshops by more than 30 international star chefs – 22-25 January

From 22-25 January 2017, chefs and foodies from around the world will gather in the region of Alta Badia in the Dolomites, Italy to learn how to live a sustainable and environmentally-friendly lifestyle through cooking. Spearheaded by Rosa Alpina’s Michelin star Executive Chef Norbert Niederkofler, CARE’s will see more than 30 international star chefs passing on their secrets about using local produce, following the journey of food from farm to plate and reusing ...

December 11, 2016

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FOURty Seconds with Eric Canino

Initially chef for Michel Guérard prior to becoming Executive Chef at La Réserve Ramatuelle, Eric Canino plays with the authentic flavors of the South, a land endowed with an inherently generous nature.

What are your earliest memories of being interested in food? During Family dinners, parents were always inviting people and loved cooking for guests.  I took it from them.   What would you say has inspired your cooking the most? Vegetables are at the center of everything I cook, before the other products (meat, fish). Respect for the seasons mainly.   Describe your ...

December 10, 2016

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#FOURNews | Future of food

In preparing the third annual‘Future of Food’ report, CatchOn examined the changes now taking place in the culinary world to understand how these shifts will impact our future...

In preparing the third annual‘Future of Food’ report, CatchOn examined the changes now taking place in the culinary world to understand how these shifts will impact our future. The report has been subtitles ‘Conflict & Conscience’ to reflect the opposing forces, ironies and thorny moral issues that are shaping the future of the food industry. For example, although consumers have more access to food than ever before, they’ve never ...

December 9, 2016

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Heinz Beck | Mediterranean flavours

Eva-Luise Schwarz discovers how Heinz Beck maintains his growing empire while staying true to the flavours of Italian cuisine. As featured in FOUR Middle East Magazine...

Heinz Beck seems to be busier than most three-Michelin-starred chefs. Like so many, he wants to be in his main restaurant every evening. Unlike many of his peers, however, he also visits his four international gastronomic enterprises in Tokyo, Dubai and Portugal every single weekend, when his restaurant in Rome is closed. Two further Italian projects are easily looked after on weekday mornings, the 52-year-old German chef tells me brightly. Talking to Beck and hearing the passion in his ...

December 9, 2016

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