Swedish chef Daniel Berlin celebrates seasonality in his cooking, whether at home or in his two-Michelin starred restaurant, Daniel Berlin Krog. Sharing his beliefs and approach to food without compromise, we meet the chef at his home in Malmo.
For more than one hundred years, Fattorie dei Dolfi has cultivated extraordinary wines. Located in the Tuscan hills of Perignano, dei Dolfi’s vines have benefited from a maritime climate, long hours of sunshine and cool sea breezes. Words by Catherine McMaster
journalist Catherine McMaster revisits her home country and dines at Otto Ristorante Sydney. Here, she enjoys sublime and simple Italian flavours
Attilus Caviar has cemented its reputation for raising the finest sturgeon in the world. Through a conscientious farm-to-table approach, Attilus Caviar is celebrated by chefs, culinary aficionados and foodies alike, writes Catherine McMaster.
Journalist Catherine McMaster interviews the three chefs behind Genting’s flagship eateries for Quintessentially Magazine
The Black Truffle is a prestigious ingredient. Hailing from the French/Italian border, the future of the wild truffle is questionable.
One of the greatest attributes Italy has is its variety in gastronomy. The south is renowned for its cannelloni, the north for osso bucco – and every region in-between (20 regions, to be exact) has their own specific menu.