With essential questions fermenting around the “just in time” global food supply chain, the sustainability of the food industry has recently been a topic that is difficult to digest. An industry which has been ever-changing, the food supply chain has undergone a world-wide transformation over the past two years as…

by Joanne Jervis “Fish Union was built out of a frustration at the lack of availability of fresh fish in the market…” Richard Kirkwood and Andy Roberts, co-owners of the new seafood-focused restaurant Fish Union, make their vision of getting fishmongers back on the high-street and into the homes of customers very clear…

by Farhana Shehabuddin Even before tasting Rubaiya Ahmad’s food, I wanted to like her dishes because I liked her. Ahmad, the founder of Bangladesh’s first upscale vegan restaurant, The Bangu Vegan, describes herself as a “full-time animal welfare advocate”. She was instrumental in criminalizing the culling of stray dogs in Dhaka…

By Maria José Amaral In orange and chopped collard greens — the Brazilian colors of Feijoada, according to Brazilian Amazonian poet Luis Bacellar, who greatly extolled Brazilian cuisine in his poems. (1928–2012). Traditionally, one of the primal pleasures in São Paulo is eating Feijoada for lunch on Wednesdays or Saturdays…

by Jenie Kurian Abraham I look at the bowl suspiciously as I see a few bits of green floating in a creamy soup. I am positive this is going to taste like nothing. At eight years old, my brain refuses to understand the importance of nutrition and is just craving fried fish, but that’s…

By Karina Penner Chef and author Anthony Bourdain once said, “I do not believe in love at first sight. I think you can make a case for love at first smell. And the smells of Vietnam are unlike anything I’ve ever smelled before.” …

by Rajika Menon Sweets have the value of an occasional reward and serve as aesthetic enjoyment. Ladoo is a popular Mithai (general term for Indian sweets), which is a mixture of different kinds of flour, sweetener and ghee, shaped into a ball. Ladoos are essential during every festival and are…

Jeff Chouw is the Head Photographer for Marina Bay Sands Singapore, specialising in commercial food and beverage photography. Following his completion of Le Cordon Bleu Online Learning 10-week Food in Art course, Jeff has given us insight into his experience and professional learning journey. — Tell us more about your role at Marina Bay Sands. I am currently the Chief Photographer for Marina Bay Sands, an iconic luxury hotel resort in Singapore. I have been with the company as a photographer for 11 years, with the food and beverage outlets as my main portfolio. Over the years, I have created food visuals for restaurants under…

By Wing-Lee Chan It’s probably not the soft opening the second-largest regeneration project in London’s history was hoping for. When Elephant Park, a £2.3 billion project in Elephant and Castle started in 2010, few could have imagined a pandemic would grip the world a decade later. But Sayer Street, the…