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 there.” This statement is symptomatic of the way this unassuming 28-year old takes life in his stride. He hunts; he fishes; forages; cooks; runs an...

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, complex stand-alone wine we drink today.hese days when we think of Argentinian wines, we think of Malbec – that rich, full, fruity red...

February 16, 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 (“food”)) Rene has a modest eatery (only 12 tables) in the Christianshavn harbour district of Copenhagen. Specialising in new-wave Scandinavian...

February 12, 2012

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Understanding the Journey

In 2001 the distance from farm to plate was, on average, 200-400 miles; from farm to plate, FOUR’s International edition explores pork’s journey, including a recipe for roast rolled shoulder of pork…

One thing that most people can agree on is how much they love food. It has transformed from just a substance that sustains us, to a pliable product that intrigues and tempts us. Thanks to TV, recipe books and Michelin starred chefs, a whole new world of experimenting and tasting has opened up to us. Although we have more on offer than ever before, we still need to be aware of where our food comes from. For too long we have eaten out of season food and meat that has had to travel continents to get to our plates. It is staggering to think that in 2001, the distance from farm...

February 12, 2012

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