The other week Nathan Myhrvold, undisputed polymath and co-author of the contemporary classic that is Modernist Cuisine, was in Toronto for a special lecture organised by The Cookbook Store’s Alison Fryer.
Good Food Revolution were there to observe the proceedings and then share with you Myhrvold’s take on making Pea Butter and Broth with the help of a centrifuge. Amazing stuff!
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This week sees Jamie Drummond travel to the very limits of grape cultivation in an attempt to discover just what it is that drives men to make wine in such marginal growing regions.
In this two part 100th edition Drummond visits Carter’s Vineyards in Essex, England and Vankleek Vineyard in Eastern Ontario
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Jamie Drummond catches up with one of the Margaret River’s most respected young Winemakers, Oliver Crawford of Devil’s Lair, in his Western Australian… errr… Lair.
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Two nights ago Good Food Revolution attended the spectacular Gold Medal Plates event in Toronto and captured all of the delicious dishes created by ten of the city’s most exceptional chefs.
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By virtue of my Scottish ancestry I certainly do have an inherent eye for value, and I have to say that Noodle Menu’s Curry Chicken and Vegetable is perhaps the most fantastically enormous bowl of tasty goodness that one could possibly find for under $10.
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