From the creators of the sleeper hit of the century, the Icelandic inspired, macaron-winning, Texture, comes Rousset & Sverrisson’s next high octane, vinely-charged collaboration, titled 28-50. The name is a geographical tip of the hat to all the world’s vineyards, most
Texture is the brainchild of Icelandic born Chef Agnar Sverrisson and French born sommolier Xavier Rousset. Butter and cream, I’m told, are not involved in the Icelandic-inspired recipes. Winner of a michelin star in 2010, Texture is one part of the ascendency of Nordic cuisine
Image by mckaysavage. Willkommen. Vidza Koram. Yo. Chetorochak. Selamat Datang. Huan Ying. Maliu Mai. Emukela. Bienvenue. Alii. Bem-vindo. You’ve arrived at londoneater.com – where a foodlover living in London (me) writes about his favourite subject. First of all, thank you for visiting, feel free to look around and leave some comments. Having spent many years as a serial blog reader, I was inspired by great bloggers out there, who’s writing has captivated my imagination many a times. I read the essentials like the hufftington post, freakonomics, copyblogger,seeking alpha. No surprise, though, my favourites are decidedly food blogs. Ideasinfood, londonelicious, midtown lunch, vinography just to drop a few names. You can check out all my links on the side bar to your right. It’s still early days, if you wish, you can subscribe via RSS or email. The egg white recipes. Growing up with a dad who loves eating, it took no time for me to follow in his food-steps. He’s a man with lots of stories, like the time he was a part-time barman (boy?) at the ripe old age of twelve and of course the stuff he loved most about his dad’s cooking. My grandfather was a cook who owned a family business in a form of a diner/cafe/bar/restaurant. It opened seven days a week, at at the crack of dawn at six for breakfast and closed at midnight for those
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