The sound of typing ripples through the room, washing over the group like waves. An air of hushed concentration hangs above the rows of gently bowed heads on the second floor at Huckletree.
In the highlands of Southern Poland, an indigenous people known as górale maintain a unique culture that has survived centuries of modernisation and industrialisation.
Greenpoint, Brooklyn is not necessarily where one would think to look for one of New York’s 76 Michelin-starred restaurants.
France is the most visited country in the world, and Provence—with its lavender fields, pristine coastline, film festivals and village life—has long been one of France’s claims to fame. But it’s not just about Cannes and Nice; lift its glitzy veneer and you’ll discover Provence’s hidden charms.
“So many faces, so much hair and so many colors!” she gasps from the stage, breathing into the microphone in amazement. It’s Kelis’ birthday, and she couldn’t be happier to celebrate on such an extraordinary occasion.
For many years, Zbigniew Kmieć was a rambling man. Hitch-hiking the length and breadth of Europe from one farm to the next, he was driven by a hunger for good produce and a thirst for culinary knowledge.
With New York’s DIY community still reeling from another wave of nightclub closures, this time affecting iconic venues Death by Audio and Glasslands, the city’s party-goers are vexed.
The gateway to the East is a frantic place where street food vendors, tuk-tuk drivers and backpackers from all cultures collide in a kind of crazed choreography, as relentless as it is mesmerising.
I make a mental note to myself to take a left after the second mosque and duck back out of the doorway. Forcing myself to ignore the shouts of passers by telling me there is nothing here, that it is back the other way, that it is closed, I stifle a seed of doubt in my brain that grows rapidly greater the further from the souq I get.
“Pork cheek on langoustine served in a creamy soup”. The waiter hurries away as discreetly as he appeared. We are on course 6 of 10, on day 3 of a 6 day culinary journey, and I’m full.