Category: Food

This year’s Wine & Food Tourism Conference, taking place at Spier near Stellenbosch on 18 September 2019, will feature South Africa’s most respected trends analyst, Dion Chang, as headline speaker. This year’s event, themed “The Future of Wine & Food Tourism”, will as per previous years provide an invaluable platform for participants to network and keep abreast of what is hot and happening in South African wine and food tourism. This is the fourth time this annual conference is being presented. Known as an innovator, creative thinker, and walking ideas bank, Chang takes the unique view of “trends as business ... Read more

Rock Salt, the signature restaurant of Cinnamon Bey Beruwala is Sri Lanka’s first eatery to offer hot lava rock cuisine wherein the meal is a toast to the coast: prawns, squids, and fresh fish. With an open show kitchen, guests have the freedom to don the chef’s hat and prepare their own meals with the best of ingredients and fresh produce of the island. With a trained chef for assistance, diners are presented with a variety of marinades, spices, oils and other ingredients including meat, seafood and greens to try out different combinations and sizzle-them to perfection with their very ... Read more

Sublimotion, the leading gastronomic performance in the world, will take place at the Hard Rock Hotel Ibiza, where it will launch its sixth season and share all the experience acquired over the last 5 years with the public. This development is based on the study and fusion of different disciplines, where haute cuisine, technology, music and staging bring this format into the realm of a new stage art. For this new season, Chef Paco Roncero (2 Michelin Stars, 3 Repsol Suns) and his partner, creative director Eduardo Gonzales (Vega Factory), have invited great talents from the world of gastronomy, technology, ... Read more

Uday Samudra Resort in Kovalam, is offering a rich and splendid brunch buffet tomorrow, on the day of Easter. The buffet will have a live carving station which will serve various macroni servings, including spaghetti, penne with a wide variety of sauces. Greek Salad Bar, Organic Tomato Salad, Quinoa Salad, Black eyed Pea Salad and Balinese Red Rice Salad are sure going to be a feast for the salad lovers. The counter will also serve freshly baked hot cross bun and bread served with butter. Those who like to have it piping hot should definitely try rotisserie chicken with pommery mustard ... Read more

Emirates is introducing seasonal treats to celebrate Easter on board and in select airport lounges worldwide. The Easter menu is available to customers in all cabin classes from 19 to 23 April when travelling from Dubai to destinations in Europe, Australia, New Zealand, USA, Argentina, Brazil, South Africa, Ghana and the Philippines. Emirates will also observe Orthodox Easter with special menus for customers travelling on flights from Dubai to Russia and Greece on 28 April. On board, customers can look forward to Easter buns handmade using Emirates’ signature recipe with spiced dough and orange peel, sultanas and currants; and children ... Read more

Berry Pudding Oceania Cruises, the world’s leading culinary- and destination-focused cruise line, unveiled the most extensive and creative plant-based menus at sea as their latest OceaniaNEXT innovation. Remaining at the forefront of culinary development, the cruise line is featuring more than 200 new healthy menu selections. In addition to the current gourmet offerings, plant-based choices will be available at breakfast, lunch, and dinner in The Grand Dining Room and Terrace Café and guests will also have plant-based options available upon request during dinner service in each of the specialty restaurants. “These new plant-based options are flavorful, colorful, bold, and creative. ... Read more

Cinnamon Bey Beruwala, part of the Cinnamon Hotels & Resorts chain has recently launched the latest addition to its restaurant portfolio – Tandoor, which will now offer guests a delectable array of traditional Indian staple dishes and delicacies. Infused with rich spices and flavours, each course and meal at Tandoor will be prepared using a mix of culinary techniques, the freshest ingredients and the use of rustic clay ovens that will bring the very essence of quintessential Indian cuisine to the southern coast of Sri Lanka. Located overlooking the sea, in close proximity to one of the hotel’s signature restaurants, ... Read more

Chefs of Uday Samudra Group has made a world record in making the biggest miscellaneous dessert pudding using residual foods. They have prepared a ‘city of pudding’, weighing 1622 Kgs, which depicted landscapes, water bodies, airports etc. The miscellaneous dessert pudding is cake pudding that used crumbs from sandwich cookies and pudding in combination with other ingredients to create a dessert that has a different amazing look of a mini city. The event was a reminder for those who waste foods in hotels and restaurants. The chefs of UDS set forth a message that the residual parts of desserts can ... Read more

Forbes and Lonely Planet has named this wonderful destination in Malaysia as one of Asia’s and World’s Top Travel Destinations. Malacca’s tourism is booming and is gaining popularity among the globetrotters and foodies alike. The streets of Melaka/Malacca are filled with the wonderful aromas of steamed rice flour and gula melaka (Palm sugar), coming out from many of the small eateries which sells the signature dish, Putu Piring. The round-shaped sweet snack is filled with palm sugar and grated coconut. This is a must try dish when you are in Malaysia. Here’s the recipe for the soul filling putu piring, ... Read more

Tinge is an in-house restaurant of Hotel Delmon in Panaji, Goa. Earlier the restaurant was called Malaka Spice which served some really fancy food. Now the restaurant has changed to Tinge which serves several cuisines. Tinge’s menu is a flavourful journey across India’s coastal belt. The blend of spices and flavours, ‘Tinge’ comes from the land of the coasts. The perfect combination of delicacies from Goa, Malwan, Kerela, Tamilnadu, Andhra, Bengal and other coastal regions spread across their menu inviting the tourists for a delicious culinary journey. In this video, Shailesh shares his experience of having a Goan Thali in ... Read more

Emirates served over 20,000 plant-based meals across all classes in January, known to Vegans worldwide as Veganuary. The worldwide movement, to encourage Veganism especially in January has seen on board requests for vegan meals increase by over 40 per cent this month. The airline caters to all its customers and has a range of dedicated menus for medical or religious meal requirements which are designed with a team of nutritionists and chefs. Vegan meals rank as the third most commonly requested special meal in Economy Class. Last month, travellers voted Emirates as the Best Airline for Vegan Meals in a ... Read more

Zurab Pololikashvili and Basque Culinary Center has signed an agreement to hold the 5th UNWTO World Forum on Gastronomy Tourism at the Kursaal Congress Center in Donostia-San Sebastián, Spain from May 2-3, 2019. The Forum will focus on the contribution of #Gastronomy Tourism to job creation and the promotion of entrepreneurship. The Forum is supported by the Ministry of Industry, Commerce and Tourism of Spain, the Basque Government, the Provincial Council of Gipuzkoa and the City of Donostia. Returning to its origins in San Sebastian, the fifth edition of the Forum will bring together Ministers of Tourism, representatives from National and ... Read more

Uday Samudra Group of Hotels, Kovalam, plans to create the Biggest Miscellaneous Dessert Pudding in the World.  The giant dessert pudding will be created with the help of all the chefs in UDS Hotels and it will demonstrate their culinary skills and passion for baking and making the desserts. The massive pudding will be unveiled at The UDS Hotel in Kovalam on the Valentine’s Day, 14th February 2019 at 10 am. Picture for representative purpose only A Miscellaneous Dessert Pudding is a cake pudding that uses crumbs from sandwich cookies and pudding in combination with other ingredients to create a ... Read more

The fifth National Budding Chef Competition by AURO University attracted over 15 teams across India with more than 75 participants. The participants were from Mumbai, Pune, Vadodara, Bhopal, Hyderabad, Rajkot, and Bengaluru. “The three-day gala chef competition marked the beginning of new era, which will surely establish Surat, Gujarat as the new culinary hub in western India,” said an official release. Chef Davide Cananzi (F&B Wizard), Chef Parvinder Singh Bali, Chef Sudev Sharma, Chef Veena Picardo, Reju S, Abhijeet etc were present at the event. The three-day annual National Budding Chef Competition, conducted from January 20-22, 2019 at the School of Hospitality, AURO ... Read more

FIBEGA Miami 2019, the leading gastronomy tourism fair, has announced the 1st Annual Gastronomy Tourism Awards to be presented during the opening dinner of the fair on Friday, May 10, 2019. The awards will recognize destinations, companies and professionals that, through their leadership and innovation, have made a positive impact and generated greater awareness to the growing gastronomy tourism sector. “Gastronomy plays a significant role in driving travel to a destination, especially due to tourists seeking experiential travel deeply rooted in the culture of the places they visit. FIBEGA aims to generate awareness on the importance of gastronomy tourism, its ... Read more