Making magic
Guy Savoy, one of France’s best known and most respected chefs, waxes eloquent on why food can be magical, in an interview with Jonathan Parsons.
-
-
The Picnic Brunch at Al Badia Golf Club
What’s it like: Undoubtedly one of the most refreshingly unique brunches in town, this family-friendly, alfresco brunch is set on the lush putting green of the golf club, overlooking the ninth hole and a gushing waterfall. As you enter, you… -
Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai
Rang Mahal, which literally translates to Palace of Colours, is inspired by traditional North Indian architecture, and as such, boasts high ceilings, oversized pillars with traditional temple-style engravings, and a giant Rajasthani Madhubani painting across one wall...
-
Eat smart!
Can what you eat truly affect your brain power? Experts seem to think so. Sudeshna Ghosh finds out more.
-
Gary, Matt and I are more influential than the prime minister!
Masterchef Australia judge George Calombaris tells us that even though the show has catapulted his career to unimaginable heights, he still sees himself as just a boy who cooks.
-
15 golden rules for losing weight
Spending hours at the gym trying to get ride of the festive bulge? Here are some expert guidelines to help you lose weight effectively as you kick-start your New Year fitness regime.
-
Eat to beat cancer
We speak to nutritionists to find out the top foods to eat and avoid, to lower the risk of getting breast cancer.
-
Which milk is right for you?
More of us are choosing not to drink cow’s milk and opting for a non-dairy product. Nutritional therapist Kerry Torrens advises on the nutritional properties of different kinds of milk and its popular substitutes.
-
The science of gastronomy
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
