TRUFFLES "Diamonds A La Carte"  They say diamonds are a girl’s bestfriend and when it comes to dining there is no exceptions. According to famed French gastronome Brillat Savarin “the truffle is not exactly an aphrodisiac, but it tends to make women more tender and men more likeable”. Well, its hard to imagine that a mushroom with sometimes a slightly rough outer core could have such a profound impact on human behaviour commanding that we pay upwards of Euro 1,930 for this little black fungus. Why are truffles so expensive and sort after? READ MORE IN THIS ISSUE  Enologist and Winemaker Stefano Chioccioli and his family
Stefano Chioccioli has built a remarkable career in the wine industry in Europe. He found his way to viticulture and oenology after graduating from the University of Florence where he studied Agricultural science; undertaking some courses in viticulture, which he discovered to be his true passion. He decided to tailor his curriculum with courses that would give him a greater understanding of wines and later graduated with honours. Stefano began his career with Ruffino from 1985 to 1992, a notable winemaking company that he says were formidable years where he gained valuable experience in the world of viticulture and understanding the complex issues in winemaking. Over the years outstanding achievements in his winemaking consultation resulted in 100 point ratings awarded to his client Redigaffi 2000. Read More in this issue....  Chef Craig Jones: Creativity- Natural Textures, Creative Ideas “Creativity....without an audience it’s meaningless! Creativity is what keeps my food evolving and the work involved in creating and inspiring a team of chefs, not only because it is central to the passion and commitment of everyday work in a kitchen, but it keeps our guess coming back to the restaurant. The aim is to create dishes and techniques that engage guests sensory, emotional and intellectual faculties to the full." Read More in this issue... | SUBSCRIBE TODAY
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