Tasting Notes

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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Relax and unwind

With a yoga retreat

Sardinia Yoga, opening their doors on the 5thof May Summer is a joyous season, which brings glorious sunshine, fabulous fashion and delectable delights! It’s heating up and what is at the forefront of everyone’s mind, is that tantalising, exotic summer escape! Instead of the same, safe holiday though why not shake things up a bit? Sardinia Yoga is the perfect destination for a summer holiday as it is set on the beautiful Sardinian coast, with turquoise sea and white sandy beaches to rival the Tropics. Does this sound like your average, familiar holiday? Maybe, but...

February 06, 2012

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Ingenious Pairing Of Flavours

FOUR finds out about the history of a brilliant gourmet Chef, Joachim Wissler in its International edition…

Voted by his countrymen as Germany's best cook, Joachim Wissler has been self-sufficient throughout his years in the industry, creating his own distinct sense of style and delivering food that has a culinary story and philosophy. After eight years cooking, he is passing on his knowledge through a new cookbook and it won’t be long before this book becomes a milestone in German cuisine history. Wissler has been on a culinary adventure throughout his career, he uses a wide-range of techniques to contrast flavours, textures and temperatures. Germany's best cook really does...

December 31, 2011

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