Angostura Bitters Are Back on The Market Eater is confirming the end of the Angostura bitters shortage. The bitters producer hit financial trouble that heavily slowed production in their Tobago and Trinidad factories. Because so much time is required to produce the bitters,
A hybrid of beluga and sterlet to provide more affordable and higher quality caviar
the shortage has
As sturgeon populations reached incredible lows in 2002, Russia outlawed commercial production of caviar. Five years later Russia banned the sale of sturgeon and black caviar altogether. Now Russian scientists are developing techniques for farming bester, a hybrid of beluga and sterlet, that can be milked for caviar and does not require killing the fish to harvest its eggs.
distributors were
greatly affected bars and restaurants for the past few months. Back in January, some rationing only 3 bottles per account.
Queensland Wagyu crowned Australia’s best steak Dalby produced Wagyu has just been crowned Australia’s best steak, while lamb from Armidale has taken gold at the RNA’s innovative Royal Queensland Food and Wine Show (RQFWS) Branded Beef and Lamb Competition in Brisbane today. Master Kobe Wagyu by Queensland’s Australian Agricultural Company took out top honours, being named the John Kilroy Cha Cha Char Champion Branded Beef of Show; while New South Wales lamb producers Countryfresh Nationwide was crowned Australia’s best lamb.
in&out of the kitchen Hautes Etudes du Goût Gastronomic culture program The Hautes Etudes du Goût deliver a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy. The 2-week, intensive program is a multidisciplinary program which covers the many different facets that together make the knowledge and the culture of taste and gastronomy. One of the aims of the HEG program is to introduce an innovative perspective that will positively influence the attendee’s professional aspirations within the current global context of gastronomy and the opportunities this growing field now represents. This program covers “taste” through historical, anthropological, economic, legal and social aspects. The Hautes Etudes du Goût are taught by French and international specialists in the sector of sciences and intelligence of taste. The program takes place over two intensive weeks: one week at Le Cordon Bleu Paris and one week at the University of Reims. For more information, visit www.heg-gastronomy.com 44 World Association of Chefs Societies