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  • July 31, 2014
  • Last updated: 11:04pm
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  1. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... Bernice Chan The winner of the first Master Chef Canada, now working as apprentice to Alvin Leung at Bo Innovation, talks to Bernice Chan about TV and taking chances Eric Chong When did ... They thought being an engineer is safe. We watched the United States version of the show but I don't think they realised how big it would be. Now they see it has opened a lot of doors. I am ...

  2. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... 9,400 units. Flashy posters of hit vampire television shows such as The Vampire Diaries or the classic film Interview with the Vampire  are featured on the vendors’ sites to promote the drinks. ...

  3. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... Susan Jung Susan Jung I had been meaning to buy banneton (above left; also called bread proofing baskets) the next time I visit the cookware shops in France, but now that I have found them at I Love Cake in Wan Chai (tel: 2671 2644), I don't have to. They are used to shape dough as it proofs (rises); before baking, the basket/bread is gently inverted onto a baking sheet ...

  4. Magazines - Post Magazine - FOOD

    Q&A: Rich Frank and Leslie Miller

    Posted Jun 21st 2014, 11:51pm by Vanessa Yung

    ... a misunderstood wine in the US. It was the first wine that was made in California but it was never developed right. Now we make it like we do a cabernet, with all French oak, and we leave ... make good wine without good grapes; you can't make good TV shows or movies without a good script. In the wine business, you need a winemaker who takes over and controls it; in the movie ...

  5. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... them to eat)- diners gradually began to trust the chef. Hunan now has a no-menu policy, with the chef serving up his choice of dishes after consulting with the diners on their dietary ...

  6. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... other projects are you working on? "After the [2011 Tohoku] earthquake, Japanese seafood wasn't allowed into England. So it's stopped now. I don't have any upcoming projects. ...

  7. Magazines - Post Magazine - FOOD

    Signature dish: dirty business

    Posted Jun 21st 2014, 11:52pm by Susan Jung

    ... an episode of Seinfeld, right? But instead of remaining in the restaurant and refusing to eat, as Jerry Seinfeld did in his television show, all four diners in our group agreed to leave. Of course, ...

  8. Magazines - Post Magazine - FOOD

    Q&A: Lisa and Helen Tse

    Posted Jun 14th 2014, 11:58pm by Vanessa Yung

    ... busy but when that show was aired on TV, the queue to get in was crazy. The phone had 180 calls a minute and the website crashed. No one prepared us for that kind of craziness." How has ...

  9. Magazines - Post Magazine - FOOD

    Q&A: Richard Sandoval

    Posted Apr 20th 2014, 12:37am by Andrew Sun

    ... chefs from around the world saying that, too. We're just starting to see where it's going. Peruvian is beginning to peak in America. People are now embracing Colombian and Venezuelan ... that in Mexico for hundreds of years." You now run more than 40 restaurants across the world. How difficult is it to manage them all? "For me, it was challenging to go from one restaurant ...

  10. Magazines - Post Magazine - FOOD

    Book: Dough- Simple Contemporary Bread

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... in 2005. The author, Richard Bertinet, is a Frenchman now living in Britain. His recipes are not what I would call "contemporary"- they're actually quite classic, and include ...




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