Amidst the South-Tyrolean mountains and landscapes near Val Sarentino a small, lonely, winding road brings you to Terra – The Magic Place. This restaurant and hotel – formerly known as Auenerhof – is part of Relais & Châteaux and is the perfect hideaway for bon vivants. For ‘Chef’s Secret’ – the collaboration between The Best Chef Awards and Hungry for More, we visited chef Heinrich Schneider and hostess Gisela Schneider to talk about their inspiration. Read more
S.Pellegrino Hungry Chef, stop number 1: Carcasse, Sint-Idesbald. A real meat restaurant, with attention to quality, authenticity and contemporary trends. As a result of their passion and skills they received their first Michelin star in 2017. Welcome at the restaurant of Hendrik Dierendonck, the perfect place for meat lovers. Let’s have a chat with chef Anthony Snoeck here.
Sweet temptation… Impossible not to make an association with pralines and macarons! And that’s what inspired us to create this photo series. As he’s one of our favorite chocolatiers – patissiers we used the creations of Joost Arijs for this shoot.
Easter! Another day full of culinary pleasure. Whether it’s a brunch or a feast with lots of chocolate, we just love it. This year we found the most beautiful chocolate creation at Patisserie Manus in Brasschaat/Kapellen. We’re still not sure we’ll dare to eat it or not. 🙂 Read more
L’Air du Temps is situated in the middle of the fields, at a stone’s throw from Namur and Leuven in an environment that seems pretty much the epitome of ultimate tranquillity. This is a restaurant that has rightly built a solid reputation by responding perfectly to the needs and expectations of today’s value seeker in the world of gastronomy. Here, it is not just about good food, top products and an über-professional service. The location and cuisine of Chef Sang-Hoon Degeimbre guarantee an exquisite experience. Would you like to know more? Then please continue reading. It only gets better. 🙂 Read more
This Italian-style quiche looks very nice, even though we say so ourselves. Thanks to the combination of oregano and tomato, you will get that typical Mediterranean flavour.
Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna. But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.
We all have our favorite restaurants and chefs. We like their style, food and concept, so we go and visit them over and over again. But of course we also love to discover everything that’s new and trending. There’s no better place to explore the Belgian food scene than Culinaria. This year, Culinaria had a new look and concept: Autumn by Audi.
For a long time now it’s been no secret that Spain is a land of wonderful wines. But it’s probably less well known that on a remote mountain-top in the middle of all the natural beauty of Andalusia there’s a unique, tiny wine-house. It’s called Sedella, like the small nearby village. We went to discover this hidden ultra-modern architectural pearl, and to enjoy and sample its wares.
Ever heard of leek blooms? Fleabane? Electric daisy? Let alone tasted such weird and wonderful things! Well, not to worry! In fact most people just doing their shopping in the supermarket or even at organic shops don’t even know the half of the rich variety of types of plants Nature has to offer. That goes for us too. We think it’s a great shame because the hidden natural flavours of wild plants are so intense but delicate. Suddenly everything you’ve tasted before seems artificial and rather dull. There are thousands of different plants and vegetables and their flowers in the world, each with delightful aromas, flavours and colours. More than enough reason to send this joyful message to the world. At Le Monde des Mille Couleurs – they couldn’t have come up with a better name! – we got the chance to discover all these plants growing and see them blossom. Read more
The concept of “pick your own” farms – harvest, weigh and pay yourself – already exists in Anglo-Saxon countries for some time. In Belgium however, it is not a well known concept yet. Purfruit in Oeselgem was born about 17 years ago and was one of the first places in our country where you can harvest fruit yourself. We paid Bart Van Parijs and Nele Deweirdt, who give their hearts and souls for ‘Purfruit‘ and ‘Bio Van Bij Ons‘ a visit. Read more
‘t Eilandje in Antwerp has yet another special shop to add to the list. At butcher Atelier Millevaches the carcasses are left to cure in the display window. A lot of passers-by stop spontaneously to get a closer look, because you have to admit, it’s not something you see every day. The reactions from the public are quite different to say the least. Some find it distasteful and inappropriate, others find it artistic, authentic and beautiful. Although the opinions on the carcasses differ, Millevaches‘ vision is clear: quality above quantity. Read more