Raw organic beetroot is slow dried at 38 degrees Celsius to preserve its enzymes and vitamins. It takes 445 grams of fresh beetroot to produce one 215-calorie pack. It's said to help control obesity and cure colds.Tuesday, 19 March, 2013, 10:22am
Daniel Humm's round, smiling face looks remarkably rested for a man who's just endured a 16-hour flight from New York, touching down at 7pm the night before our interview. The 36-year-old chef is one of the hottest in New York; his restaurant, Eleven Madison Park, has three Michelin stars and four stars - the highest ranking - in The New York Times.15 Mar 2013 - 10:05am
Given its cult following, even the three-month wait for a reservation at Noma in Copenhagen is unlikely to shorten despite more than 60 diners falling ill due to a vomiting and diarrhoea bug after eating there.10 Mar 2013 - 7:31am
Gourmet and wine merchant Ada Leung was born in Hong Kong, but grew up in Canada. She attended the University of British Columbia in Vancouver, and then returned to Hong Kong, where she worked in sales and marketing before founding wine importing company, Cottage Vineyards International in 1996.21 Feb 2013 - 1:46pm
With supermarkets selling overpriced groceries and local fast food joints endlessly competing with their HK$20 lunch boxes, Hong Kong is a classic example of a place where dining out is often cheaper than eating in. But for galloping and wannabe gourmets who value the comforts of home, where can they buy affordable food?18 Feb 2013 - 4:13am
A businessman has been arrested in Liaoning with dozens of his workers amid claims that huge amounts of carcinogenic food preservatives were used to make tonnes of cheap duck meat resemble more costly mutton or beef.5 Feb 2013 - 4:37am
Argentineans consume an average of 60 kilograms of beef per year; it's an important part of their identity.29 Jan 2013 - 4:56pm
In a rare public disclosure, the city's sole mainland beef distributor has reported a year-on-year fall of 11 per cent in gross profit on its live cattle imports.15 Jan 2013 - 4:04am 1 comment
A sustainable weight loss can come only from a metabolic change. How to induce this change is difficult to know, not only because the science is still in its infancy, but because we are each unique and respond differently to food.8 Jan 2013 - 2:58pm
The ban on trawling in Hong Kong waters could result in the loss of two local delicacies - fish balls and shrimp paste - those in the industry warned.
The owner of a popular shop that sells quality home-made fish balls, using local supplies, said his business would close if he cannot find affordable substitutes.29 Dec 2012 - 9:54am 1 comment
The city's poorest spend more of their income on food than a decade ago as inflation continues to push prices higher.
Groceries account for more than half of their monthly household expenditure, a study found.4 Dec 2012 - 3:23am
Heat about 15ml cooking oil in a skillet, add the shallot and garlic and cook over a low flame until soft. Add the chicken, tomato purée and salt and pepper, and cook over a medium flame until the liquid has evaporated but the meat is still moist. Pour oil to the depth of about 5mm in a skillet, and place over a medium flame. The oil should be hot enough so when you dip the edge of a tortilla into it, it sizzles gently but does not brown.15 Nov 2012 - 10:22am
Well-travelled Maximilian von Poelnitz, originally from Germany, helped launch Secret Ingredient just over a year ago, with an idea to supply everything needed for cooking a gourmet meal at home.15 Nov 2012 - 9:25am
Mainland officials are spectacularly generous hosts, even though - or maybe because - the billions of yuan they splash out every year on food and drink while entertaining each other is not their own.
But they can also be a thirsty bunch, and local officials sometimes have to come up with innovative ways to make their entertainment budget go further.10 Nov 2012 - 5:31am
Alejandro Sanchez, one of the youngest Spanish chefs to earn a Michelin star, moved to Hong Kong five months ago and still misses his friends back home.
"Then I thought, why not bring them here for business," the co-owner of SoHo tapas restaurant Mesa 15 says.26 Oct 2012 - 1:32pm