Pierre Hermé Presents Macarons for Valentine’s Day

French chef Pierre Hermé, who is also called a Macaron king in the gastronomy world, made his debut in America to present his praised macarons stateside just in the nick of time for Valentine’s Day.  Travelers going to or from the John F. Kennedy International Airport Terminal 4 will be able to procure the Pierre Hermé macarons with either their miles or credit card.

The reputation Hermé built up is not just for show; in 2016 he was given the title of “world’s best pastry chef” by organizers of The World’s 50 Best Restaurants.  Hermé has boutiques all across Europe, the Middle East, and Asia, but has yet to establish an official boutique in the United States.  He will be bringing the macarons in a variety of flavors that include salted caramel, milk chocolate & passion fruit, hazelnut praline, chocolate and his signature Ispahan, with  litchi, rose and raspberry.

Interview with Executive Chef Claudio Chinali of Eataly

Situated in Istanbul, a well-known Italian chain, Eataly, offers patrons the peerless Bosphorus view. Eataly Istanbul combines Jazz music with the composition of the traditional Turkish breakfast and the indispensable Italian specials every Sunday between 11:00 – 13:00 in Bar Terrazzo, which offers an exclusive ambiance. Meet the Executive Chef, Claudio Chinali, one of the creators of the inspiring concept.

What is the most interesting part of adapting an Italian kitchen for traditional Turkish breakfast?

“In Turkey, we serve eggs most commonly for breakfast, but we do not prefer eggs in Italy for breakfast. It is generally preferred for lunch or dinner in Italy. In addition, the olives are always served as an aperitif in Italy, where eating them during breakfast is perceived as unusual. Indeed, Turkish specials and Italian specials do not have that disparate tastes. More specifically, there are many Mediterranean motifs both in Istanbul and the Aegean region of Turkey. Consequently, the tastes are similar. For instance, scrambled egg with tomato is highly popular in Italy, and Menemen, which is a similar traditional special of Turkey (and is included on the menu). Italians eat butter with jam, while Turkish people prefer Kaymak, which is a product made by cream of milk, with honey. The similarity of Italian and Turkish tastes is comprehensible.”

Photo: The Executive Chef is putting salt on the special OMELETTE

Would you agree that customers care very much for breakfast? Is breakfast important in Turkey?

“Turkish people care for breakfast service extraordinarily. Maybe, Sunday breakfast is the most important meal for them. I mean, you pay too much attention and it is amazing. There are unimaginable numbers of special types only for Turkish breakfast. At the same time, it is also too hard to start the day without having breakfast for staff members of Eataly. Sunday breakfast is more important. Considering that people are shopping and going out on Saturdays. Sundays, after those eventful Saturdays, are spent relaxing with as many friends as possible at the sweetest of times. Because eating is a social activity.”

Photo: Turkish Tea served with croissant

Where was the idea of “Jazz Breakfast” derived from? Do you have any specific implementation process in order to be more effective with the menu during Jazz Breakfast?

“As I have mentioned many times, breakfast is really important in Turkey. Maybe, we can agree to say that it is even more important than lunch and dinner. In Italy, lunch is more important. Moreover, the breakfast on Sunday is precious in Turkey. We have considered that we have a charming terrace, the unique Bosphorus view of Istanbul, and delicious ingredients here, in Eataly Istanbul. It would have been a shame not to turn it into a concept. “Why Jazz Breakfast?” Because, I think that listening to Jazz music is a pleasant beginning to have a nice day. Jazz music’s aftermath helps you to feel the ease of Sunday, at the same time, it also assists in relieving the Monday morning syndrome.

I enjoy eating and listening to Jazz music very much. Our customers coming to Eataly Jazz Breakfast have an enjoyable experience with this fascinating atmosphere accompanied along live Jazz music. It is extremely popular among Turkish people. I am certainly inspired with the help of Turkish culture in order to formulate the menu since Italian breakfast unfortunately does not have a wide variety. While I am preparing the breakfast menu, I prefer to use Turkish ingredients. We prefer to drink espresso, cappuchino or orange juice with a croissant when we have breakfast outside and we eat cornflakes, milk, yoghurt, jam and butter at home in Italy. Simply, the Italians have a sugary taste of breakfast style rather than a salty taste. It sounds really interesting to eat cheese, olives and tomato for breakfast as in traditional Turkish breakfast style.”

Are the ingredients used in your current dishes from Italy? Have you benefited from Turkish fruits and vegetables?

“We source most of our ingredients locally, such as fresh fish, vegetables, fruits and eggs, etc… There are two reasons behind this. First of all, it is for sustainability. Can you imagine if all of the ingredients were transported from Italy? The environmental impact would be considerable. The second reason is that certainly and fortunately, Turkey is in the top 5 countries producing high-quality food products in Europe and the Mediterranean. Why wouldn’t we take the advantage of this supremacy? I want to give an example that we have many types of Italian foods with cherries, and 50% of the cherries, which we are using in those dishes, are imported from Antalya city of Turkey to Italy.”

Photo: Ezgi Ayçe Kızıldere, Gökhan Pamir and Serkan Aydın

What is the most essential part of Eataly Jazz Breakfast? Why should people experience it?

“Quality is an absolutely crucial part for us. Our specials and the ingredients are not easily obtainable. In my point of view, quality means healthy as well as offering a special flavor. There are many reasons that compose the fame of an Italian kitchen in the world. In relation to this, the content of the meals is more plain and clean in Eataly where we take quality as one of the principles. In addition, we have this beautiful ambiance which people pay attention to. I mean that all of these are reasons, which reflect Eataly Jazz Breakfast as an attractive experience.”

For more information visit:  Eataly.com

Where to Find the Best Wine and Spirit Shops in Sydney

Most people enjoy a glass or two of delicious wine, fine cognac or quality whiskey. A carefully selected vintage elevates any meal, and there’s certainly no better way to unwind after an eventful day. However, lovers of fine drinks sometimes have trouble finding a premium quality product. Not every drink is made equal, and while there’s plenty of amazing producers, there’s also a lot of mediocre or poor wines and spirits on the market. The key to finding your ideal bottle is, of course, a matter of trial and error. That’s why it’s crucial to know where to look. Buying at an exclusive shop that only carries premium alcoholic beverages ups your chances of finding something you will like, especially if the employees are knowledgeable and helpful. Let’s take a look at some of the best places to go looking for wine and spirits in Sydney.

Red Bottle

Red Bottle has several stores in different locations, among them one of the best-equipped bottle shops in Sydney CBD. They specialize in premium quality drinks, so there are no worries you’ll end up with anything less than an exceptional beverage after a visit to one of their stores. They also have a pretty impressive range of international wines and spirits; whatever your preferences are, the chances are Red Bottle have the drink you want. If you know what you like and don’t feel like going to the actual store, they also deliver.

World of Whisky

If you’re a whisky connoisseur (or would like to become one), World of Whisky is the place for you. Those who are only just starting to delve into the complex world of whisky, will have plenty of opportunities to learn and try out some new tastes, while experienced aficionados can find something to cater to their specific taste.  The store carries expensive, premium, and some hard-to-find bottles. If you’d like a taste, book yourself for a tasting and see what they’re all about.

The Drink Hive

The Drink Hive is quite an interesting place, especially if you would like to try something local. While they offer a pretty great selection of wines, spirits and beers, the best bottles on offer here are the crème de la crème the local producers have to offer. Not only are their wines delicious, they are also sustainable. Their service is out of this world, and all the employees are wells of information, without being pushy.

Amato’s Liquor Mart

Amato’s might seem like a tiny, not very impressive store from the outside, but the inside is just breathtaking for any true wine aficionado. If you’re interested in some truly rare and unusual finds, Amato’s is the place for you. Their international selection is out of this world: all of the major wine producing countries are represented, and most of them have an entire shelf to themselves. Their whisky selection is almost as impressive.

Prince Wine Store

Prince Wine Store has stores in multiple locations, as well as a pretty good online shop. Their selection is exclusive and definitely on the pricier side, though, you will be paying for top notch quality. If you often feel peckish when you’re trying out wine, and would love to have a gourmet meal or at least some snacks with your bottle, you’ll be happy to hear that an attached bar is in plans for the Sydney shop. They even offer wine education courses, and if that’s not the coolest hobby on the planet, we don’t know what is.

A glass of a top-quality drink is one of the finest pleasures life has to offer, and one that definitely deserves some splurging. Next time you’re looking for an exquisite drink, visit one of our recommendations for a truly exquisite experience.

Social by Heinz Beck: A Modern Gastronomical Wonder

World-renowned, 3-star Michelin Chef Heinz Beck made his Dubai debut with Social, a contemporary restaurant featuring Italian cuisine, located inside the prestigious Waldorf Astoria Dubai Palm Jumeirah. While Heinz Beck was born in Germany, Italy was where his unique culinary talent was nurtured and flourished.

His tenure in Italy (Rome, specifically) was where Beck built his stellar reputation. Under his supervision, Beck guided La Pergola, the fine dining establishment, to it’s 3 Michelin stars as well as international fame, firmly establishing this German-born culinary master as an authority on Mediterranean cuisine.

Now widely regarded as one of the masters of gastronomy, having won numerous gastronomy awards throughout his enviable career, Beck continues his pursuit and taste for adventure. His sizeable portfolio of restaurants stretches his gastronomical footprints, encompassing restaurants in London, New York, and naturally, Dubai.

Heinz Beck’s 20 years of culinary experience is brought to bear at Social, a beautiful representation of artfully curated Italian dishes. A contemporary Italian restaurant unlike any other, Social by Heinz Beck features inviting design elements that offer a relaxed yet elegant atmosphere. The magnificent views of both Dubai and the Arabian Gulf make Social the ideal setting for everyday dining and moments of celebratory occasion. Social is classic luxury; stylish and sophisticated with Beck’s modern twist, a mantra that extends from the decor right through to its menu.

Innovative and exciting, Social’s dishes maintain the utmost attention to detail and respect for ingredients. Abiding by the “Golden Rule” of cooking — do what you do with art and passion — Beck endeavors to use the finest ingredients to produce highly innovative flavors.

“Citrus marinated Amberjack on avocado cream”

Expect to find traditional Italian dishes such as tiramisu and tortellini on Social’s menu. But the menu is far from straightforward. Beck’s unique interpretation of the “Modern” kitchen is manifested on Social’s menu. His innovative pioneering techniques display the rich heritage of the Mediterranean region through appealing dishes.

His signature fagotelli is a clever play on the Italian staple carbonara. The rich mix of egg yolk, Parmesan, and pecorino cheese are enveloped in pillowy pockets of dough. Tossed into a pan and cooked with zucchini, pancetta, butter, and white wine, the fagotelli is an intriguing dish bursting with distinct aroma and flavor.

Starters like the grilled tuna with aubergine, pine nuts & mint, and the lobster medallion with avocado and tomatoes, set the stage for an unforgettable experience. Beef tenderloin with bell pepper and potato gratin, the black cod with borlotti beans and parsley snow, as well as other mains are all elegant dishes and a pleasure to eat.

“Fagottelli Carbonara”

Diners can also relish Social’s dessert menu, light yet particularly satisfying. The Raspberry 1.1 is perfection in quality, taste and presentation. Beck’s tiramisu is an outstanding interpretation of the classic Italian staple; uncomplicated, yet packed with inspired flavor.

Beck’s dishes are elaborate works of art. Every aspect of the plate is perfectly executed and considered. Plates are decorated with herbs, flowers, and delicacies, transforming simple ingredients into exceedingly evocative dishes.

Service is as impeccable as the menu. The staff are friendly and attentive. Their knowledge of the dishes on the menu can guide you through an unforgettable evening if you are unsure of where to start. They are present without being intrusive and communicate with care and consideration.

“Duck tortellini with pea cream, fava beans, artichokes and black truffle”

A maestro of the modern kitchen, anyone who ventures into Social will find something delightful in Beck’s expansive yet succinct menu.

Social by Heinz Beck also features a special culinary ladies’ night every Wednesday. Experience an innovative three-course set menu promising a vibrant evening. Each selected dish is specially curated to fully maximize on the Mediterranean region from which Beck has garnered his success. The evening includes two complimentary glasses of grape or sparkling.

Heinz Beck is truly a polyhedric genius of our time. As Beck says: “My aim for Social is to offer diners fresh, contemporary cuisine in an uncomplicated and welcoming setting.”

“Raspberry 1.1”

His cuisine is elaborate yet emotional. Social’s rather non avant-garde approach surprises and delights your palate with unique and luxurious flavors. A visit to Social will leave you with a desire to return.

As one of the best Italian restaurants in Dubai, one must book in advance in order to enjoy the experience that Beck brings to the dinner table. Visiting gourmands must make reservations as Social is only open for dinner, from 7 p.m. to 11:30 p.m, Monday to Saturday.

Skywalker Vineyards has purchased Château Margüi

Skywalker Vineyards has just added the Château Margüi to its growing collection of international boutique wineries & vineyards.  Château Margüi, located in Provence, France has historic ties dating back to the days of ancient Rome.  This new acquisition positions Château Margüi among Skywalkers other estates including ‘Skywalker‘ in Nicasio, California and ‘Sommita‘ in Il Convento in the Province of Umbria, Italy.

“We are excited to include Château Margüi among our exclusive wine properties. It is the perfect complement to our magnificent Italian Estate and the scenic Skywalker Vineyards in California.” – Angelo Garcia, President of Skywalker Properties, and Lucas Real Estate Holdings

The Château Margüi is situated in the beautiful southwestern Bessillon mountain range, surrounded by natural springs, deep canyon rivers and rolling hills.  The Estate and it’s 18th Century Chateau include 40 acres of vineyards, a 7 acre olive grove, and well over 200 acres of forests which include century old trees.  Provence’s growing climate is particularly well suited for producing some brilliant Rosé. Château Margüi produces both a Vin Blanc and Rosé.  The Rosé is made up of Cinsault, Grenache, Syrah, and Vermentino; being characterized by vibrant and elegant crisp grapefruit, lemon and exotic fruit notes.   Later harvests are also highly common in the region allowing for an honest representation of the terroir.  Other characteristics of the region include a unique micro climate, which benefits from a cold wind that travels from the Rhône valley into the mediterranean region; allowing for accelerated ripening.

“In addition to wine-making evolutions, tradition remains important, as we dedicate ourselves to reproducing the biodiversity, stability and resilience of our natural ecosystem, with respect for our terroir.” —Philippe Guillanton, Château Margüi Winery Manager

Bringing the same unique vision, Skywalker’s team is set on the same high standards of organic cultivation at their newest property.  The wines of Château Margüi are a bringing together of old-world winemaking and commitment to sustainable land ownership.  In addition, the vineyard’s plots are AOP Coteaux Varois en Provence classified.  Which requires a very strict process for vine species selection as well as soil preparation in accordance with organic regulations.

Macallan Lalique Six Pillars Collection sells for $485,000 at Bonhams Whisky Auction in Hong Kong

The Macallan Lalique Six Pillars Collection took center stage on August 18th at Bonhams, where the set sold for HK$3,797,500 (US$485,244).  Crafted from the passion between the artisans of both The Macallan and Lalique, the Six Pillars collection could not be anything but the very finest.  Contained within six stunningly sculpted French made decanters are the rarest and most coveted finley aged fifty to sixty five year old single malts that Macallan has ever created.  Often sold individually, this full set is a true prize for the uncompromising whisky aficionado.

The following are the whiskies included in the set: The Macallan in Lalique – Exceptional Oak Cask, 50 Years Old, The Macallan in Lalique – Natural Color, 55 Years Old, The Macallan in Lalique – Finest Cut, 57 Years Old, The Macallan in Lalique – Curiously Small Stills, 60 Years Old, The Macallan in Lalique – Spiritual Home, 62 Years Old, The Macallan in Lalique – Peerless Spirit, 65 Years Old.

Furthermore another highlight at Bonhams was a collection of 15 whiskies bottled in both the 1970’s and 1980’s by Macallan, Highland Park, Glenfarclas, and Longmorn for the Conti Brothers grocery store in Sacramento, California which have sold for HK$269,500 (US$34,439.80).

For more information visit:  www.bonhams.com

McCall’s Motorworks Revival Celebrates its 26th-year

McCall begins their preparations for the most marvelous Motorworks Revival in its 26-year history, which is set to take place at the Monterey Jet Center during the world renowned Monterey Car Week.  The grand gala invites a total of 3,000 fellow auto-moto-aero enthusiasts, while this year’s event spares no expense in offering the finest culinary and wine presentations of the evening.

McCall has combined aviation and automotive experiences together for yet another experimental celebration of the century alongside an array of delicious food and wine.  Local chefs Jerome Viel, from Jerome’s Carmel Valley Market, and Tim Wood, from the Valley Kitchen at Carmel Valley Ranch, will both join in the event and present guests bespoke composed plates paired with four highly exclusive, limited-production, “member only” boutique wines from Carmel Valley & Napa Valley, including award winning offerings from Bernardus Winery served by owner Ben Pon.  In addition, California Caviar is the opening entrée for the evening along with other epicurean morsels in the main Center Stage Pavilion.  Affina Food & Wine from Carmel will also be at the event to compliment the evening as the festivities come to a close and guests begin to take their leave.

“With so many events now on the Monterey Peninsula, our Wednesday night party seems to push all the buttons for several of our motorsports legend guests,” McCall says. “They get to see all of their friends here and can relax and enjoy the scenery without the crowds.” McCall’s VIP Red Carpet guests will once again enjoy an early arrival with valet parking and very little traffic. “We started this special ticket three years ago and the interest has grown substantially,” McCall reports. “We’re pleased to entertain people for an extra hour and give them the opportunity to take in more of the sights. It’s become a coveted party within the party. This year’s Red Carpet Club will be in the mezzanine of the main hangar, which will have its own bar and give the Red Carpet guests the bird’s-eye view over the hangar and tarmac display. The Red Carpet tickets have sold out since we started the special ticket, and are sure to sell out again this year.”

Some of the best aviation and automotive companies in the world will be represented at McCall’s 26th annual anniversary, allowing guests who happen to be dedicated auto-moto-aero aficionados an unforgettable evening.  The diverse group of prominent names from the aero industry such as Gulfstream, Textron Aviation, Bombardier, Pilatus, and Cirrus as well as the big names from the auto industry like Toyota, Rimac, Genesis, and more, will all be featured at McCall’s Motorworks Revival celebration.

Luxury Swiss watch manufacturer Baume & Mercier has prepared a special timepiece to be a prize in a raffle, which will also include several other high-end luxury item prizes as well as a hand crafted Amalgam 1:18 scale Ferrari model.  Baume & Mercier returns to support the California Highway Patrol 11-99 Foundation with a special watch donated for the evening’s charity raffle, while various corporate sponsors such as Barrett Jackson, Hagerty Insurance, The Thermal Club, HRE Performance, Weathertech, and Quail Rally engage in entertaining their VIP guests throughout the thrilling evening.

Amongst the numerous cutting-edge aero and auto displays are a line-up of privately owned vintage aircrafts as well as sports & race cars presented by McCall’s international group of friends.  This world-class event has upheld the same tradition of hosting the biggest names in the motorsports industry through the years, which even has several of McCall’s friends traveling from all around the globe for just this one-night celebration that is frequently known for being one of the most exclusive and sensational soirees of the year.

Save the Date for the 26th Anniversary of McCall’s Motorworks Revival: Wednesday, August 16, 2017

VIP tickets are available from $395 and Red Carpet Tickets from $550, for more information please visit:  McCallEvents.com/2017-tickets

Follow McCall Events on Instagram: @McCallEventsIncFollow

The Biggest Names in the NYC Culinary Scene at the Moment

They have set the culinary world on fire, some figuratively, some literally, with ingenuity and flair neatly wrapped up into a single delicious package. One succulent taste at a time, these chefs have a menu for every appetite, simply waiting to inspire your inner gourmet.

Without further ado, meet the masterminds behind some of New York’s most coveted recipes today, the pièce de résistance of the fine-dining scene that will let you travel the world without ever leaving your seat.

1.     Jeong Kwan’s food for the soul

The international food scene has certainly spread its wings, but the cuisine of Jeong Kwan is as transcendental as is her very presence. She is a Korean Buddhist monk, and she is loyal to her roots, the kitchen of a Baekyangsa Temple south of Seoul, yet she has found her way to the urban jungle of the West and generously offered her vegan dishes in Eric Ripert’s Le Bernardin.

This once-in-a-lifetime experience lead to her own episode of “Chef’s Table”, and she has become the humblest star of authentic Korean cooking – she has shared her wisdom on using seasonal, locally grown food and the intricacies of their traditional techniques such as fermenting and seasoning. What many high-end establishments are attempting to replicate comes naturally to her. Perhaps she will pay Manhattan another visit in the future for more than a handful of lucky guests.

Image source: guide.michelin.sg

2.     The true tastes of Italy by Silvia Barban

Her genuine smile is as captivating as her grandmother’s recipes that bring the very soul of Italy with every mouthful of her handmade pasta, roasted potatoes and a selection of cheeses. Fresh batches prepared every day, Silvia Barban goes above and beyond for every visitor of her restaurant, LaRina, nestled in the Myrtle Avenue in Brooklyn.

The dinner menu boasts a realm of seafood flavors of octopus and calamari to immerse yourself in the aroma of the Mediterranean, or you can try her rabbit cacciatore with olives grown on the northwest coast of Italy. As you fall in love with the ambiance and the chef’s mastery, you will discover the exotic influences of other cultures she encountered during her appearance on “Top Chef”, which only helped her further perfect her existing menu.

Image source: missbish.com

3.     Igor Zukowiec’s bohemia with a modern twist

Timeless in essence, yet profoundly fresh, the cocktail aromas that are born out of Igor’s imagination and vast experience dominate and dazzle with simplicity. This mixology magician started his journey from a nature-embraced village in Poland never knowing he would one day become the leading name of high-end catering in NYC. Today, Igor and his team deliver a luxurious selection of bites along with his avant-garde liquor blends.

Highly sought after among brands such as Hakkasan NY and Ultimat Vodka for his recipe-creation, he now runs the show of Alchemiq Catering, taking over the world by storm one sip at a time. He is famous for his Grapefruit & Fire signature cocktail with caramelized brown sugar in a grapefruit peel mixed with light rum, Maraschino and Lime, and enriched with Champagne. Still, innovation remains his forte, leading him to versatile new tastes every time he picks up a mixing cup.

Image source: thirstymag.com

4.     The quintessence of French by Christian Schienle

There is almost a tangible warmth and familiarity from the moment you step into the charming ambiance of Sel et Poivre as you are greeted by the owner and executive chef of Austrian origin, Christian Schienle. Both the menu and the atmosphere exude a real French Bistro feel, so despite the address reading Lexington Avenue, you will immediately visit Europe’s culinary capital.

Among the customers’ favorites is the skate fish immersed in lemon and served with basmati, but he personally recommends his escargots, and true foodies can end their meal with crepes, fresh strawberries and macadamia nut with a rich, pungent punch.

Image source: theepochtimes.com

5.     Meir Adoni’s feast for the senses

Already a melting pot of a culinary experience, Israeli cuisine has gained a new dimension through the visionary lens of Meir Adoni and his newly-opened restaurant Nur, the first one away from his homeland. He entwines his traditional heritage of flavors with the world-wide hues from his education in Sydney and training in Paris – giving Middle-Eastern dishes a taste of novelty.

Drawing inspiration from his Jewish roots, the menu is brimming with savory and creamy mixtures, starting from the traditional honey and garlic challah, all the way to baharat spiced lamb. In the spirit of Israel, the dishes are designed for sharing, and the relaxed but upscale vibe of the restaurant invites you to revel in some of the world’s finest tastes served in the very heart of Manhattan.

Meet Louis Wright

Meet luxury food blogger Louis Wright who has followed his passion for food and nutrition to the point of creating his own blog “IAMLWRIGHT” in 2017, which centralizes on healthy, nutritious meals for students attending universities and colleges.  Having studied at a boarding school in Deradun, India for an extended period of time and later travelling to the Northern part of Spain to study at a college located in the city of Salamanca, Wright has not only travelled across the globe sampling various nutritive, culinary masterpieces, but has also featured similar nutritious recipes on his blog.

Wright joined a conservation team in 2016 from the Cape Eleuthera Institute in the Bahamas with the mission to save Green Sea Turtles and Coral Reefs off the coast of the main islands.  Wright has gained numerous opportunities to see first-hand how the inner workings of large companies operate, such as his experiences at Sainsbury’s head office (Nutrition department) and McLaren Automotive (Racing).  In addition, he also shares a deep interest for various leading-edge programs, ideas, and designs; this includes the new innovations being performed at Loughborough University & MTC Coventry (3D Printing and Polymer Technology), Newcastle University (Marine Technology).  Please read on for our interview with Louis Wright as he talks to us about what first ignited his passion for a life in epicure, his involvement in Ocean Conservation, and his adventurous & healthy recipes he lists on his blog “IAMLWRIGHT“.

What are you currently inspired by?

“Colonel (Harland) Sanders has always been an inspiring character for me, he started serving, his now famous chicken pieces, to gas station customers from his house that was attached to the gas station. A very simple recipe was perfected and is now worth millions of pounds!”

How did your blog “IAMLWRIGHT” originally come to be?

“I saw a few friends posting about passions they have on Instagram and using the caption to write their own lengthy viewpoint. This was where the original idea to create a place full of important things related to my passions came from. Since then the blog has grown and developed to be a main base for all important news in the food industry and includes many recipes all designed and modified to the needs for a healthy lifestyle.”

When was your passion for cooking and epicure born?

“My passion for epicure originally started when I was around fifteen years of age. I became quite fussy and interested about where the food I was eating came from. Was it organic? Free range? Healthy?”

Where do you get your inspiration for the recipes on your blog?

“Most of the recipes are inspired from food I have eaten with my own personal twist or change to make the product slightly healthier. Some are also healthier variations on well know dishes. I encourage people to tell me if they have an interesting idea for a dish which I can try out and experiment with.”

What is the most unique or adventurous dish you have ever tried? 

“The most unique dish I have ever tried is a dish I still do not know the name of. During my time in India I tried a variety of different dishes, some were very pleasant others were remarkably hot! The most unique dish I have ever eaten was bought from a small stall on the side of the road. It had a very minty flavour and tasted amazing with a smooth almost ice cream like texture.”

Take us through a day in the life of Louis Wright.

“Normally I wake up at around 6 O’clock, I shower and eat, generally getting ready for the day. I jump onto my blog and normally upload a recipe at 8. I will then share that on all of my social media and respond to messages from my fan pages and Instagram. For lunch I will then cook a recipe I am trying out and upload an Instagram picture while I am eating, read all of the news stories and possibly edit some photos or share some funny tweets. I enjoy watching documentaries on the environment and new diet fads in my downtime. David Attenborough’s short movies are definitely my favourite.”

What initially got you interested in Ocean Conservation?

“I was initially interested when reading some papers on the current status of animal populations in the sea. Especially the decline in sea turtles, I researched it more specifically around the green sea turtle. I found an institute in the Bahamas which offered volunteer opportunities to help conserve and research into the sea turtles behaviours. It was an amazing experience and I hope to do further projects in the future.”

What do you believe is one initiative everyone should take to help conserve our ocean and the life within them?

“Limiting the amount of non reusable plastics we use is very important, and is the easiest initiative you can take to make a difference. Plastic stays around for hundreds of years can be a hazard to wildlife and leaches toxins into the environment. Instead of using carrier bags when you do the weekly shop, chose to use reusable bags which are going to last an awful lot longer. The UK and other countries have initiated a scheme which will reduce the amount of plastic bags we use, each plastic bag now has a 5 pence charge. It is an effective inventive which I believe will make a significant difference in our general plastic waste.”

Being a frequent traveler what have been some of your favorite destinations?

“One of my favourite destinations I have visited is Salamanca in the north of Spain. It is a very quiet and quaint city which is well known for having the first university in Spain. The language is very traditional and cafes in the beautiful plaza mayor serve all the dishes you would expect to see on a menu in Spain. I had a local guide at the time who showed me a “secret underground restaurant”  for the locals and the food hasn’t changed since the original recipe and you cannot beat it!”

What is one luxury you could not live without?

“As many would probably agree it has to be my access to the internet. I believe keeping in touch with friends on almost a daily basis is very important, as most of my friends live abroad in many different cities it would be very difficult to speak to them without access to the internet.”

Where to next?

“I am off to Tenerife in a few days, the main reason for the journey is to try and taste new dishes and variations that have been made to the standard and traditional Spanish dishes. This includes a selection of paellas and some inspiring fish dishes.”

Where can we follow you?

You can find my blog here blog.iamlwright.co.uk

Follow my journey on Instagram: iamlwright

Facebook: facebook.com/iamlwright

A Brilliant Choice: Macallan’s 40-Year Sherry Oak Scotch

With only a total of five hundred bottles produced, Macallan’s 40-year old blended Scotch from their Sherry Oak line was exclusively released as a non-vintage $8,000 bottle.  Out of the five hundred bottles made, only a limited 70 bottles were appropriated to the United States.  Whilst, each bottle was labeled with a unique number and signed by Macallan’s master whisky maker, Bob Dalgarno.  furthermore, the Macallan-40 year-old serves as the second non-vintage to be released in it’s long-standing history of distilling.

This fine bottle of 40 year-old scotch appears in a dark Autumn color, where it includes flavorful ingredients such as cinnamon, chocolate, dried fruit, ginger, and mellow wood smoke that have all been in a 40 year aging process within European oak sherry casks.  Although the scotch is not the most exclusive or highest priced release by Macallan, the bottle is still easily a great scotch and an incredible spirit to add to your liquor collection.

The whisky might not have made it’s debut if not for this interesting story that made it an essential part of any connoisseur’s liquor collection.  “Back in 2006, our distillery team was looking to create a 30-year-old expression for the Sherry Oak line,” states Charlie Whitfield, Macallan’s manager of brand education and prestige whisky.  “After looking at a number of casks, they selected nine to make that 30-year-old. But Dalgarno had an instinct.  He kept one cask behind and watched it. He found that at the age of 40, it was at perfect, peak maturity.”

“In terms of what makes the Macallan unique,” Whitfield says, “the most important factor is the exceptional oak casks we use.  We control the entire process from acorn to cask.  Unlike a car that depreciates when you drive it off the lot, a whisky of this quality will rise at auction. Right now, it’s retailing for $8,000, but I wouldn’t be surprised to see it much higher on the block.”

The purchase process for the Macallan 40-year old Sherry Oak scotch is available by way of fine whisky retailers located in New York.  Another option would be by partaking a sample at the Boston Harbor Hotel, Hotel Bel-Air, Spago, or alternatively the Langham Huntington, Pasadena, in Los Angeles.

For more information visit:  TheMacallan.com