Just some of the recent food coverage in the international English-language press online includes the English Market in Cork; a Native Canadian restaurant; Asia’s first Master of Wine who is introducing a wine vocabulary based on Asian ingredients and spices; a homage to Chile's Pastel de Choclo; and an Egyptian TV chef. A digest follows.
Coming Up: Austria, Canada, Switzerland, France
Slow Food’s international autumn events include a “diversity market” from October 13-15, 2011 in front of Vienna’s Town Hall. Taking place for the second time this year, it drew over 10,000 visitors when it launched in 2009. Austrian producers will be present along with producers from Germany, Switzerland, Italy, Czech Republic, Hungary and Romania. Expect everything from Slovakian sheep’s cheese, Vienna wines, Czech artisanal beers, and from points south, Sicilian winter melon and olive oil with bergamot… From November 10-13, 2011, the Slow Motion Food Film Fest takes place in Wolfville, Canada: screenings, farmers’ markets, special dinners featuring local food and wine... In Zurich, 150 small-scale producers from across Switzerland will participate at the 11-13 November, 2011 Slow Food Switzerland Market. Later in the month in Tours, France is Eurogusto, a major hoe- down with products from all over France and other European countries, also Africa – Morocco, Ivory Coast, Mauritania. Markets, tastings, workshops and more, November 18-20, 2011.
Restaurant Reviews: Sydney, New York, Toronto
“Marque Restaurant Named Australia’s Best by Gourmet Traveller Restaurant Guide Awards” by Julia Carlisle on news.com.au is a wire piece about 2012 award winners. Go to the website of the Sydney restaurant, run by owner/chef Mark Best, and it looks like a high opinion of Best's cookery has been out there for years held not least by the great food writer that was R.W. Apple, Jr. of the New York Times: "... You will not eat food like this, encounter such ideas on the plate, elsewhere. Originality abounds alongside a healthy interest in – and yet at the same time healthy disdain for – the tricks of the new wave. Give it Frenchish wings and watch it fly… Possibly the best food in Australia!”