Latest news with #MichelinStars
Scotsman
2 days ago
- Entertainment
- Scotsman
Scran season 8: Julie Lin on authentic fusion cooking, family and her first cookbook Sama Sama
In our chat you'll hear all about Julie's upbringing in Glasgow and her path to where she is today. She's just brought out her first cook book Sama, Sama and we discuss the challenges and opportunities associated with it. Julie talks about her inspiration, the strong women in her life and leaving Glasgow for now. Listen to the episode in full Get in touch We'd love to hear from you for the next season's episodes. Scran season 8: Michelin Stars with chefs Rodney Wages and Stuart Ralston Scran season 8: Sampling Arran's food and drink delights If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify. If you like what you hear, please hit subscribe to never miss an episode - and leave us a rating and review. It helps others discover the show and we really like to hear your feedback. Scran season 8: Glasgow's love affair with tea Scran season 8 - Discovering food and drink in Angus Scran season 8: A preview of the Campbeltown Malts Festival with Glen Scotia and Springbank If you want to know more about food and drink in Scotland, then why not subscribe to our newsletter?
Time Out
2 days ago
- Entertainment
- Time Out
This Sydney bar with cracking harbour views has just been added to a prestigious world-best list
We're all familiar with Michelin Stars (will you ever come Down Under?) – but what about a global body for cocktail bars? That's where The Pinnacle Guide comes in. It's the bar world's answer to a Michelin-style accolade, and instead of stars – or even hats – it's all about pins. Last year, two Sydney bars achieved Pin status – award-winning glamour Maybe Sammy and good-times-only El Primo Sanchez – meaning they've been recognised for excellence across drinks quality, vibe, staff happiness and sustainable practices. Now, two rounds of newly pinned bars have just been announced – and there's only one Aussie venue that made the cut. And it's right here in Sydney. Located on level 32 of the InterContinental, Aster Bar is one of Sydney's most beautiful rooftop venues, offering sweeping views of the Harbour Bridge, Opera House and twinkling city skyline. Inside channels old-world glamour, with plush seating and a marble bar. And now, it's officially a One Pin venue, according to The Pinnacle Guide. On Aster Bar, The Pinnacle Guide says: 'With sweeping views of some of Sydney's most iconic landmarks, Aster Bar is a spot for visually striking cocktails with just as impressive views.' A bit more info on The Pinnacle Guide: bars have to apply to be considered, before being anonymously assessed and tested by The Pinnacle Guide team. Applications are always open, so if you reckon your fave spot deserves a shiny Pin (I can sure think of a few) – ask them to apply. One Pin means excellent, two Pins is outstanding, and three Pins signals an exceptional experience. Currently, only one bar holds three Pins – and that's Lyaness in London. These are the 31 newly-pinned bars around the world: Two Pin bars Bar 1802, Paris, France Kaito del Valle, Mexico City, Mexico Kioku Bar at The OWO, London, UK Little Red Door, Paris, France The Bar In Front Of The Bar, Athens, Greece The Cambridge Public House, Paris, France One Pin bars Aster Bar, Sydney, Australia Baba Au Rum, Athens, Greece BackDoor43, Milan, Italy Candelaria, Paris, France Cat Bite Club, Singapore CERESIO 7, Milan, Italy Cinquanta - Spirito Italiano, Pagani, Italy Copper Spoon, Fort Wayne, USA Dr. Zhivago Bar, Zurich, Switzerland Dry Milano, Milan, Italy Equal Parts, London, UK Hanky Panky, Mexico City, Mexico Le Mary Celeste, Paris, France Manhattan, Singapore Moebius, Milan, Italy Sentaku Izakaya, Bologna, Italy Service Bar, Washington DC, USA Sexy Fish, Miami, USA Shinji's, New York, USA The Bar Below, London, UK The Diplomat, Hong Kong The K Bar, London, UK The Milk Thistle, Bristol, UK Thyme Bar, New York, USA Tiger Bar, Nashville, USA To read the full list of newly pinned bars, have a look at the website here. After a watering hole that's a bit more casual? See our list of the best pubs in Sydney, here.
Khaleej Times
3 days ago
- Business
- Khaleej Times
How Dubai's Trèsind became the first Indian restaurant to win three Michelin stars
It's not every day that a restaurant earns not one but three Michelin stars! Trèsind Dubai has been recognised in the Michelin Guide 2025. The restaurant has created history by becoming the first Indian restaurant in the world to earn Three Michelin Stars. It's a proud moment globally for the Chefs and Founders of Trèsind Studio. What sets it apart is Trèsind's highest standards set up by founder Bhupender Nath and co-founder Sakshi Nath. Add to it the bold cooking techniques and excellent flavours presented by chef Himanshu Saini. Its innovative Indian cuisine has set a benchmark and 3 Michelin stars are proof of it. The place takes double measures to ensure that the food, service, and overall experience at Trèsind meet the impeccable standards. Sakshi Nath, co-founder of the Michelin-starrer, says, 'Trèsind Studio was born out of the legacy of Trèsind Dubai, and it benefits from a deeply experienced team led by an exceptional restaurant manager. Their ability to work closely and cohesively is what allows us to uphold our philosophy of Atithi Devo Bhava — the guest is god. What truly sets the experience apart is the passion and precision the team brings to every service. From the kitchen to the front-of-house, it's their seamless collaboration and unwavering commitment to excellence that ensure each guest experience reflects the Trèsind standard. To maintain this level of quality, our staff regularly undergo rigorous training, keeping them sharp, inspired, and aligned with the evolving expectations of modern fine dining.' The entire Trèsind team is elated and the phone hasn't stopped ringing ever since the news came out. Trèsind Studio's three-Michelin-star status will surely have a long-lasting impact on the Indian culinary scene and the chefs and founders are ever so prepared for it. 'Trèsind Studio's achievement of three Michelin stars is a historic moment not just for us but for Indian cuisine globally. It is the result of our team's relentless dedication, passion and countless hours of hard work. This recognition places Indian gastronomy firmly on the global culinary map and showcases the depth, diversity and innovation our cuisine has to offer. As owners, we take immense pride in our team and the platform this achievement has created for Indian culinary excellence.' Trèsind helms under the expertise of chef Himanshu Saini. 'The menu and concept at Trèsind are shaped by the passion and curiosity of Saini. Extensive travels across India and to culinary capitals around the world have been instrumental in uncovering both forgotten traditions and fresh inspirations. These experiences continue to influence the kitchen's approach, blending time-honored Indian flavours with modern techniques and global perspectives. Each dish is the result of thoughtful research, storytelling and innovation offering a dining experience that feels rooted yet refreshingly new,' says Nath, who's all praises for Chef Himanshu Saini and the entire team at Trèsind. One recent course that has deeply resonated with our guests is the Onam Sadya. Inspired by the traditional Kerala feast, it's presented through a choreographed, tableside service featuring a vibrant array of vegetarian preparations. It's a celebration of heritage, community, and emotional connection, often leaving a lasting impression long after the meal ends. Sakshi Nath, Co-Founder Of TrèSind Studio Trèsind Studio offers more than a meal—it delivers an immersive culinary journey. It's this experiential approach that sets them apart. The guests are not just dining; they are taken on a story through flavors, textures, and creativity. Holding three Michelin stars speaks volumes about the commitment to excellence. Across all restaurants, they follow the philosophy of treating our guests like family. The focus is on creating moments that are memorable, personal and extraordinary. Chef Saini is understandably on cloud nine as he is swarmed with congratulatory messages and calls. In a recent interview to Culinary Culture – Saini mentioned how he was 'always curious to know why there are no three-star Indian restaurants in the world.' He believes 'every dish is not a final dish.' He always leaves a 'question mark' to a dish and waits for it to ''evolve with time.' In another Instagram post, he commented: 'It's a moment of pride for all the Indians.' Saini's culinary journey in modern Indian cuisine started with a pivotal experience at Indian Accent in Delhi under chef Manish Mehrotra. He then played a key role in launching Masala Library and Farzi Café. In 2014, Saini relocated to Dubai and began conceptualizing Trèsind, showcasing his innovative approach to Indian cuisine. While the world sees the glam and glory, the journey hasn't been easy, feels Sakshi Nath. 'Every historic milestone comes with its own set of challenges, and our journey has been no different. We've experienced numerous highs and lows, each of which has shaped us into who we are today. Earning three Michelin stars was not without its sacrifices, but every challenge was worth it. Trèsind Studio now holds the distinction of being the first Indian restaurant in the world to receive this honor, something that will remain etched in culinary history,' she says. Achieving three Michelin stars is a tremendous honor and culinary feat indeed but it also marks the beginning of a new chapter for Trèsind. 'Our immediate focus is to uphold this standard of excellence and continue to innovate. At the same time, we are committed to elevating our other brands and extending this level of quality and recognition across our wider culinary portfolio,' signs off Sakshi.
Times
6 days ago
- Times
The posh olive oil revolution
Perched above the verdant, undulating landscape of southern Tuscany is Mount Amiata. This 5,702ft-tall lava dome was formed over millennia by the slow extrusion of thick lava through the Earth's crust. It's now dormant, and the only reminder of the ancient volcano's origins are the thermal waters that feed local hot springs such as Bagni San Filippo, Bagno Vignoni and San Casciano dei Bagni. On their way to take in panoramic views from the mountain's summit, hikers and cyclists alike pass through groves of beech, chestnut and olive trees, fed by the areas nutrient-rich volcanic soil. This is the homeland of Manni Oil, founded in 2000 by Armando Manni and considered 'pure liquid gold' by none other than the wellness guru Gwyneth Paltrow. The organic, extra virgin olive oil is available in a Grand Cru version (from £61 for a set of two bottles) beloved by chefs including Gordon Ramsay, Thomas Keller, Heston Blumenthal, Daniel Boulud and Hélène Darroze, who hold more than 30 Michelin stars between them. Yes, like wine, olive oil can have different qualities, or crus, though the term is only officially applied to wine. In the case of olive oil, it usually signifies high-quality, limited-edition and often single-origin oil. 'Manni oils have become an integral ingredient in our kitchen,' says Keller, the chef-patron of two ultra-exclusive restaurants on each of the US coasts — the French Laundry in California and Per Se in New York. Meanwhile, Manni's second-tier oil, The Oil of Life (from £46), has won multiple taste and quality awards. 'Our oil has an incredibly high concentration of antioxidant polyphenols, giving it a fragrant and intense flavour profile and an even longer shelf life,' Armando Manni explains. The luxurious oil is produced using the world's first olive mill that ensures zero waste and a circular economy production method that keeps materials and products in use for as long as possible. As part of this, Manni Oil has just introduced a new product that makes use of the olive waste from oil pressing to create an antioxidant-packed flour that can be added to both human and pet food. To ensure both the high quality and the scientific basis for the claims made about the health benefits of its products, Manni's products are regularly tested by the University of Florence. Scientific studies have shown that the polyphenols — antioxidant and anti-inflammatory compounds — contained in olive oils have a range of benefits including helping to prevent coronary heart disease and atherosclerosis. However, these compounds naturally degrade as newly pressed oil ages due to exposure to environmental factors such as light and temperature. 'If not properly handled, an extra virgin oil can lose all its antioxidants and turn into a simple virgin olive oil in just a few months,' Manni explains. Thanks to Manni Oil's production methods — it's the only mill in the world with a patented circular economy production platform that uses advanced techniques to generate high-quality oil and upcycle waste into a new ingredient, ManniOlivePowder — the company's oils 'are guaranteed to stay the same delicious, healthful, perfect extra virgin olive oil when you uncork the bottle as they were when they were just pressed — and to stay that way for at least two years'. Increased health benefits are just one aspect that can make an olive oil more expensive. Another is taste. In another similarity with wine, there are also olive oil sommeliers. One such is Mazen Assaf, otherwise known as the Olive Oil Guy, who has parlayed his obsession with all things olive into a burgeoning brand. In addition to judging international olive oil competitions and lecturing on the golden liquid at Le Cordon Bleu, Assaf produces a select range of oils for sale through retailers such as Harrods in London. It all started on a childhood trip to Portugal with his father. Although Assaf grew up in Lebanon, a country renowned for its own olive oils, the Portuguese sojourn allowed him to appreciate regional nuances in taste. 'At that moment I discovered that olive oil is a craft, with many varieties, each having its own unique flavour profile. This discovery turned into an obsession,' Assaf told us. 'Ever since that moment in Portugal I've been on a mission to explore the intricate world of olive oil and elevate its role in the culinary world — celebrating it as a craft.' To do that, Assaf unpacks the notes of flavour that can be found in oils, as well as suitable pairings for them. In fact, there are more than a thousand varieties of olive in the world, with about 139 of these accounting for 85 per cent of the oil produced — each with its own flavour profile. 'The truth is that good olive oil comes in a wide diversity of flavours,' Assaf explains, 'and each palate will have a different preference.' His current Sommelier's Selection spotlights, among others, the Spanish Picual variety of olive (with its tomatoey notes, it pairs well with stews), the pungent Coratina from Puglia (which lends itself to rocket salads) and the rosemary-like Lebanese Souriani olive (excellent with hummus). The Olive Oil Guy's offerings are sourced from family-owned micro-farms that have produced olive oil for generations. 'This allows many families across Greece, Italy and Spain to continue their longstanding craft and honour their legacy,' Assaf says. 'Our sourcing methods are fair trade and open source, which makes a massive impact on an industry that is rife with fraud and unethical practices.' Luxury olive oil is more than just something in which to sauté your vegetables or drizzle over your salad — it's also an experience for the senses. Since 2007, Speiron's λ /lambda/ olive oil has been produced with an eye on ultra-premium quality. 'To ensure its exquisite sensory qualities remain untouched, each and every one is bottled entirely by hand,' the founder, Giorgos Kolliopoulos, told us (minimum order €100). This oil comes from the fruit of some of the oldest olive trees on the Peloponnese, both the Koroneiki and Maroneia varieties. 'The region, inhabited since prehistoric times, has a rich tradition of producing excellent-quality olive oil. It's also where my family originates, adding a deep, personal bond.' Again, comparisons to wine abound, with Kolliopoulos noting, 'I'd seek the highest-quality oil solely for the experience of uncorking the bottle and letting the intricate, complex aromas fill the room. That sensation alone would be enough for me.' With a growing number of exceptional, high-quality luxury olive oils on the market, those wanting to experience the full gamut of tastes and aromas have more options to choose from than ever before. El Mil de Poaig This organic extra virgin olive oil is produced from millennia-old Farga olive trees in the heart of the Maestrat region, near Valencia in Spain. The age of the trees means a lower annual yield and therefore more exclusive harvest. No glass bottle here — the oil is sold in a handcrafted white porcelain container. £228, Terra Creta Grand Cru Koroneiki With low acidity and a mild, fruity flavour, this award-winning extra virgin olive oil is produced sustainably in Crete, paying attention to both the rhythms of nature and the local way of life. £28, Aceites Oleomile Oldfargus 2000 Available in only 400 bottles per year, this oil has aromas of green walnuts, green apple skin and fresh grass and, like El Mil de Poaig, is produced from the rare Farga variety. €230,
Khaleej Times
24-05-2025
- Entertainment
- Khaleej Times
Eating out 300 times a year: How Michelin inspectors make their decisions
Michelin Guide inspectors are more than just food lovers — they're highly trained professionals who treat their role with exceptional seriousness and dedication. Most of them eat out for lunch and dinner at least 300 times a year, according to Gwendal Poullennec, international director of the Michelin Guide. 'It's not just a job — it requires a deep passion for food and an open mind," he said. "This isn't a hobby; it's a full-time commitment that goes beyond professionalism.' Since inspectors take their job very seriously, no decision is taken lightly. Poullennec emphasised that Michelin stars are never permanent. Each year, every restaurant is reassessed from scratch, and stars are awarded or withdrawn based on strict, globally consistent criteria. Speaking at a press conference following the launch of the Michelin Guide Dubai 2025, Poullennec highlighted the rigorous standards and dedication behind every Michelin star awarded. Why stars are gained or lost 'The star can never be taken for granted,' he said. 'Restaurants may lose a star for reasons ranging from a dip in food quality to a change in concept or even closure.' He noted that in some cases, restaurateurs themselves make the decision to change direction, leading to a voluntary loss of their Michelin star. This year, three restaurants that held one Michelin star in the previous edition were dropped from the list — either due to closure or changes in standard or concept. This year's edition recognised 119 establishments across 35 cuisines, with 14 restaurants earning one star and three receiving two stars. And for the first time, Dubai got two 3-Michelin-starred restaurants. How it works Poullennec added that decisions to award or revoke stars are never made by a single inspector. 'It's a collaborative effort,' he said. 'Multiple visits are made throughout the year to ensure consistency and fairness.' He offered a rare glimpse into the daily life of an inspector: 'In a single week, they might dine at a starred restaurant, visit a Bib Gourmand spot for lunch, and then venture out to uncover hidden culinary gems. Not every meal is great —but experiencing all levels of quality is part of the experience and their daily life.' Anonymity is key The Michelin Guide has long protected the anonymity of its inspectors. Many do not reveal their roles even to their own families. Before becoming full inspectors, they undergo one to three years of intensive on-the-job training, covering multiple regions and cuisines. The inspectors base their ratings on the universally applied set of five criteria: Without revealing their identity, inspectors dine like any regular customers and always pay their bills in full. They never review the same restaurant twice within the same evaluation
