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 creation, conception and design of a Gaggenau appliance is a fusion of art and function
Catherine McMaster takes to the streets of London to discover what the Brits really think of Australians…
Catherine McMaster attempts to determine whether and to what extent the unique lifestyle of the Todas has been affected with the influx of modernity and how the Toda people themselves react to these inevitable changes.
To a westerner, some of the forms of ‘kavadi’ followed by the devotees of Lord Murugan to gain his his favour may seem ‘extreme’ due to physical nature of the practices, says Catherine McMaster, who was witness to the Thaipiusam festivities at Thiruparankundram, one of the six main abodes of the god.
Catherine McMaster who reviews the book The Newlyweds, which explores a marriage of convenience between a Bangladeshi woman and her American man and the dilemmas thrown up in a cross-cultural relationship, opines that the narrative is hampered by the lack of descriptions and poetic language.
The creation, conception and design of a Gaggenau appliance is a fusion of art and function
The Black Truffle is a prestigious ingredient. Hailing from the French/Italian border, the future of the wild truffle is questionable.
Gagganau speaks to Francoise Gervais, an expedition leader and dive-master, pushing the boundaries for travellers venturing to the Canadian Arctic