Latest news with #YotamOttolenghi
Yahoo
3 days ago
- Entertainment
- Yahoo
Adorable grandmas sharing spring rolls take top prize at World Food Photography Awards
An image of five elderly women having a giggle while sharing spring rolls in a quiet corner of Sichuan has been crowned the world's best food photograph. Titled simply as "The Elderly Having Delicious Food", the heartwarming photo by Chinese photographer Xiaoling Li has taken the top prize at this year's World Food Photography Awards, beating nearly 10,000 entries from 70 countries. Shot in Shuangliu Ancient Town, the image captures what Li describes as a 'Dragon Gate formation' - a Chinese phrase for neighbours gathering to chat, gossip, and share stories over food. 'They eat the famous Sichuan snack 'spring rolls,'' says Li. 'Food makes these people happy; they enjoy a beautiful and joyful life.' Related Meet Toby Binder: The German photographer capturing the lives of Belfast's divided youth From skater girls to climate illusions: Meet the winners of the 2025 Sony World Photography Awards The awards, sponsored by Tenderstem® Bimi®, were announced in a glittering ceremony at London's Mall Galleries, hosted by chef and author Yotam Ottolenghi. The competition spans 25 categories - from 'Bring Home the Harvest' to 'Food in the Field' - and celebrates the many ways food weaves through our lives, cultures, and stories. 'These Awards showcase the power of photography in telling incredible food stories from around the world,' said Dave Samuels, Brand Director at Tenderstem® Bimi®. 'No matter how the world changes, food remains at the heart of our lives.' A selection of the winning images will be on display at Fortnum & Mason from 2 June and the Museum of the Home from 3 June to 7 September. Below, feast your eyes upon a few of our favourite winning images from this year's competition.
Time Out
23-05-2025
- Entertainment
- Time Out
World Food Photography Awards 2025: All the winning shots
News This year saw almost 10,000 entries from 70 different countries, but these were the most delicious submissions Sure, plenty of us will snap a pic of a bangin' meal we had on holiday to share on Instagram, but that hardly compares to the striking, heartwarming and ridiculously appetising photographs submitted to this year's World Food Photography Awards sponsored by Tenderstem® Bimi® Broccolini. 2025's panel of judges waded through almost 10,000 submissions from 70 different countries, and the winners of the 25 categories were announced at The Mall Galleries in London this week by chef and food writer Yotam Ottolenghi. A free exhibition of 185 finalist images will be on display there in London until May 25, but if you're not going to make it, scroll on for Time Out's 10 favourite snaps from the collection. Napkins at the ready.
Yahoo
22-05-2025
- Entertainment
- Yahoo
From harvest to celebration: World Food Photography Awards winners announced
The winners of the World Food Photography Awards sponsored by Bimi have been announced, highlighting food photography across the globe. Yotam Ottolenghi, a renowned chef, restaurateur and food writer, revealed the winners at an event at the Mall Galleries, London. The awards showcase a diverse range of images across more than 25 categories, including ones dedicated to street food, cakes, innovation, drinks, food prep, photojournalism, harvest and much more. This year's contest saw more than 10,000 entries from 70 countries. The submissions were judged by an extensive panel that included photographers, magazine editors, creative directors, film directors, food retailers and chefs. The best overall winner earned a £5000 prize, along with an exhibition at the Mall Galleries, London. Category winners also have the opportunity to have their work displayed in the exhibition and each receives a trophy. There are individual prizes for each of the different categories as well. To see more of the winning images and learn more about the contest, head to the World Food Photography Awards sponsored by Bimi website. Category: Overall winner and Food for the Family supported by the Felix Project Photographer: Xiaoling Li/World Food Photography Awards sponsored by Bimi® Title: The Elderly Having Delicious Food Photographer's description: In an early spring afternoon in Shuangliu Ancient Town, Sichuan Province, China, five elderly ladies in their eighties sit together. Wearing colourful jackets and wool hats, they happily eat the famous Sichuan snack 'Spring rolls'. A wrap of thin homemade dough, filled with cucumber, carrot and shredded scallions, drizzled with green mustard, Sichuan pepper, red oil, sweet sauce, and sprinkled with sesame seeds. They are 'setting up a Dragon Gate formation' - an expression used in China to refer to neighbourhood friends coming together to chat, gossip and share stories. Food makes these people happy; they enjoy a beautiful and joyful life. Category: Bring Home the Harvest Photographer: Chang Jiangbin/World Food Photography Awards sponsored by Bimi® Title: Net Fish in Water Fields Photographer's description: After the rice harvest, the river water filled the paddy fields, and at some point, some fish from the river ended up here too. After school, the two children went to the field together to catch fish with their covers. Approaching quietly, leaping vigorously, and pouncing towards the target. Category: Đặng Hoài Anh Photographer: Champagne Taittinger Food for Celebration Title: Banh Hoi Cake Photographer's description: Banh hoi is a specialty dish in Vietnam found in many places such as Binh Thuan, Vung Tau, Ben Tre, Phu Yen, Nha Trang and Binh Dinh. The cake is made from rice flour and has an elaborate and meticulous preparation process. Banh hoi is often eaten with scallion oil, roasted meat, grilled meat and pork offal. This is an indispensable dish in holidays, death anniversaries, weddings, and ceremonies at communal houses and pagodas of the people. It is a culinary culture of the locality. Category: Claire Aho Award for Women Photographers Photographer: Lizzie Mayson/World Food Photography Awards sponsored by Bimi® Title: Delfina, A Pasta Granny Photographer's description: This is Delfina, I took her portrait as part of a bigger project documenting pasta grannies in Italy. Here, we are in the region of Lazio. On the bed is an angel hair type of pasta called Fieno di Canepina. It is technically very hard to make: Delfina rolls the pasta out, flicks a huge piece the size of the table out like a bed sheet, folds it concertina style, then slices it up finely. The best part is that she makes this huge amount then delivers it to the local church where they cook it up and feed homeless people. Category: Cream of the Crop Photographer: Dorien Paymans/World Food Photography Awards sponsored by Bimi® Title: Flour Swirl Photographer's description: Part of the series 'Perfectly Imperfect' where I captured the process of baking sourdough bread while incorporating the symbolism of the Japanese Ensō sign (imperfect circle). Preparing food and photography are both mindful activities where calmness and creativity exist in the moment of creation. This makes the combination of both so magical. Category: Overall Winner of Errazuriz Wine Photographer of the Year (and People sub-category) Photographer: Heather Daenitz/World Food Photography Awards sponsored by Bimi® Title: Pinot Noir at Midnight Photographer's description: Under the glow of a tractor's lights, vineyard workers handpick Pinot Noir in the cool, misty midnight air at Sanford & Benedict Vineyard in Sta. Rita Hills, an American Viticultural Area (AVA) located at the western end of the Santa Ynez Valley in California's Central Coast wine region. One worker adds his contribution to the back of the tractor, a cascade of Pinot Noir falling from his picking bin. Category: Hotel Art Group Food Stylist Award Photographer: Costas Millas/World Food Photography Awards sponsored by Bimi® Title: Put All Your Pasta In One Basket Photographer's description: Part of a wider food story concept titled Spaghetti. Traditionally styled in strands and swirls, the concept of pushing how we could capture spaghetti was the focus here. The aim was to painstakingly weave groups of spaghetti strands into this striking graphic pattern. Category: Jamie Oliver Youth Prize 13 -17 Photographer: Indigo Larmour/World Food Photography Awards sponsored by Bimi® Title: Early Morning Puris, Delhi, India Photographer's description: Pooris are a staple breakfast dish in the winding alleyways of Old Delhi. Frequently cooked in huge vats of boiling oil on street corners and served with chole, a chickpea dish. Category: Marks & Spencer Food Portraiture Photographer: Simon Détraz/World Food Photography Awards sponsored by Bimi® Title: Crispy Kale Photographer's description: A drizzle of olive oil, oven at 180°C, salt and pepper, 10 minutes... delicious and so crispy! Category: MPB Award for Innovation Photographer: Pieter D'Hoop/World Food Photography Awards sponsored by Bimi® Title: Laundry Day Photographer's description: Sometimes I have some weird ideas that randomly come to my mind. I had an idea of putting an octopus inside a washing machine or tumble dryer. This is one of the results. Category: Politics of Food Photographer: Jo Kearney/World Food Photography Awards sponsored by Bimi® Title: Afghan Refugee Women Wait for Free Bread Photographer's description: Afghan women sit and wait for free bread handouts at the market as it's difficult for them to earn money. Category: Production Paradise Previously Published Photographer: Diego Papagna/World Food Photography Awards sponsored by Bimi® Title: Sky Mushrooms Photographer's description: Mushrooms enveloped in steam, immersed in a play of light and transparency, evoking the warmth of the kitchen like a sun in the sky. Category: Street Food Photographer: Debdatta Chakraborty/World Food Photography Awards sponsored by Bimi® Title: Ramadan Special Parantha Halwa Photographer's description: During the Ramadan months, Kolkata turns into a foodie's paradise. Just after noon, huge ovens are lit and giant paranthas are prepared for the iftar. Not only Muslims, but people from all communities, throng around the food stalls, making it a culinary haven. Category: The James Beard Foundation Photography Award Photographer: Luke Copping/World Food Photography Awards sponsored by Bimi® Title: Tom Moriarty - Moriarty Meats and Cafe Bar Moriarty, Buffalo NY Photographer's description: Tom Moriarty and his wife, Caitlin, own Moriarty Meats and its adjacent restaurant, Cafe Bar Moriarty. Moriarty Meats is a whole-animal butcher shop in Buffalo, NY, sourcing local meats and inspired by traditional European butcheries. Tom and his team work exclusively by hand. Category: Tiptree Cake Award Photographer: Audrey Laferrière/World Food Photography Awards sponsored by Bimi® Title: Pavlova's Arabesque Photographer's description: None Category: The Philip Harben Award for Food in Action supported by International Salon Culinaire Photographer: Diego Marinelli/World Food Photography Awards sponsored by Bimi® Title: La Matassa. A Real Work of Craftsmanship Photographer's description: Fresh pasta is a symbol that represents the cultural richness of the Italian territory. An image of its processing becomes a means to telling history, traditions and centuries-old passions. Matassa pasta is made in Irpinia in southern Italy with a truly exceptional technique. Category: World of Drinks Photographer: Alessandra Bartoloni/World Food Photography Awards sponsored by Bimi® Title: Sunshine Gin Photographer's description: Sun, ice and a gin tonic. Condensation drips, the table's a mess, and the afternoon heat is winning the battle. But who cares? It's cold, it's strong and it's exactly what this day needed. Cheers to the simple pleasures! Category: The Bimi® Prize Photographer: Ryan Kost/World Food Photography Awards sponsored by Bimi® Title: Buddhist Offerings Photographer's description: Monks at a temple in Angkor Wat, Cambodia prepare traditional Buddhist offerings. This practice is deeply symbolic in Buddhism, often representing celebration, gratitude, respect and devotion to the Buddha, and the teaching and monastic community. The intricate arrangement of fruits and flowers emphasises mindfulness and respect.
The Sun
08-05-2025
- Health
- The Sun
Thousands of crisp packets are urgently recalled in UK over swelling hives & ‘severe' reaction fears
THOUSANDS of packets of crisps have been recalled across England with customers warned to return them for a full refund. The item was recalled amid fears over consumer health. The Food Standards Agency issued a recall for the Ottolenghi Vadouvan Pita Chips. The product contains allergens which are not mentioned on the label. Customers at risk are those with celery or mustard allergies, both of which were undisclosed on the packaging. Ottolenghi has recalled the product, as well as reaching out to relevant allergy support organisations to ensure those affected are aware. The product details are as follows: Pack size: 150g Batch code: 290525, 300525 Best before: 28 May 2025, 29 May 2025, 30 May 2025 The notice issued to customers reads: "We are recalling Vadouvan Pita Chips due to the product containing undeclared mustard and celery. "If you have bought Vadouvan Pita Chips as detailed above, and you have an allergy / intolerance / sensitivity to mustard and celery do not eat them." They have advised customers to return the product to the store for a full refund, with or without a receipt. I tried Harry Kane's knobbly sticks after England star did a Gary Lineker by releasing snack brand - here's my verdict Celery allergies are estimated to affect 2.8-11.1% of the European population, particularly in countries where raw celery is commonly consumed. Ottolenghi was founded by the Israeli-born British chef, restaurant-owner and food writer Yotam Assaf Ottolenghi. It began as a small shop in Notting Hill in 2002 and has grown a cult following with its fusion food inspired by Middle Eastern and Mediterranean traditions. The so-called 'Ottolenghi effect' refers to a meal which is "full of colour, flavour, bounty and joy." The pita chips are not currently listed on their website but their Za'atar Pita Chips are available for £6.30. They also sell jars of Vadouvan spice for £5. The website describes it as "a French take on an Indian spice blend. "It's sweet, smoky, and aromatic, making it perfect for fragrant curries, rich soups, and creamy sauces." Customers looking for more information can contact Ottolenghi on 02074852060, or at contact@ The signs of an allergic reaction and anaphylaxis & what to do SYMPTOMS of an allergy usually occur within minutes of contact with the offending food or trigger, but they can also come on up to one hour later. Most allergic reactions are mild but they can also be moderate or severe. Anaphylaxis is the most severe form of allergic reaction which can be life threatening. In some cases, anaphylaxis symptoms lead to collapse and unconsciousness and, on rare occasions, can be fatal so it's important to know how to recognise them and act quickly. Mild to moderate symptoms include: Itchy mouth, tongue and throat Swelling of lips, around the eyes or face Red raised itchy rash (often called nettle rash, hives or urticaria) Vomiting, nausea, abdominal pain and diarrhoea Runny nose and sneezing Severe symptoms of anaphylaxis include: Swelling of your throat and tongue Difficulty breathing or breathing very fast Difficulty swallowing, tightness in your throat or a hoarse voice Wheezing, coughing or noisy breathing Feeling tired or confused Feeling faint, dizzy or fainting Skin that feels cold to the touch Blue, grey or pale skin, lips or tongue - if you have brown or black skin, this may be easier to see on the palms of your hands or soles of your feet Anaphylaxis and its symptoms should be treated as a medical emergency. Follow these steps if you think you or someone you're with is having an anaphylactic reaction: Use an adrenaline auto-injector (such as an EpiPen) if you have one - instructions are included on the side of the injector Call 999 for an ambulance and say that you think you're having an anaphylactic reaction Lie down - you can raise your legs, and if you're struggling to breathe, raise your shoulders or sit up slowly (if you're pregnant, lie on your left side). If you have been stung by an insect, try to remove the sting if it's still in the skin. If your symptoms have not improved after 5 minutes, use a second adrenaline auto-injector. Do not stand or walk at any time, even if you feel better. Sources: Allergy UK, NHS 2
The Guardian
03-05-2025
- General
- The Guardian
Meera Sodha's recipe for asparagus lasagne with pecorino
As Yotam Ottolenghi once said here before, a lasagne doesn't have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne. This particular one came about because I was so extremely excited about British asparagus arriving early this year that I bought far too much of it, so had to come up with a starring role for it at the dinner table. I hithered and thithered about baking the asparagus, in case it lost its freshness, but I needn't have: it's still fresh-tasting and, like any good lasagne, comforting to boot. You'll need a food processor for the asparagus and a roughly 20cm x 30cm baking dish or oven tray. This is best served fresh and warm, but if you don't get through it all in one go, it's delicious if reheated in a hot, dry frying pan the next day. Prep 20 min Cook 1 hr Serves 6 80g unsalted butter 4 tbsp plain flour (40g)1 litre whole milk 160g pecorino (make sure it's a vegetarian one), finely grated2 big pinches coarsely ground black pepper Fine sea salt2 bunches asparagus (about 900g), woody ends snapped or cut off and discarded, the rest rinsed5 garlic cloves, peeled and sliced paper-thin2 leeks (350g), greens and whites finely sliced, rinsed and drainedFinely grated zest of 1 lemon25g fresh mint, leaves picked and chopped500g packet dried lasagne sheets (you won't need them all) First make the pecorino bechamel. Melt half the butter in a saucepan on a medium heat, then add the flour and cook, stirring constantly, for one to two minutes, to make a thick paste, or roux. Gradually whisk in the milk, beating regularly to prevent lumps, then, after about eight minutes, when the mixture thickens to a consistency of thick double cream, add half the grated pecorino, a couple of big pinches of black pepper and a half-teaspoon of salt. Mix well and take off the heat. Roughly pulse the asparagus in a food processor until the spears have broken down into coarse, ½cm pieces with a rubble texture. In a wide frying or saute pan on a medium heat, melt the remaining 40g butter, then add the garlic and cook, stirring, for a minute or two, until softened. Stir in the sliced leeks, cook for four minutes, until wilted, then add the asparagus rubble and stir-fry for five to six minutes, until the asparagus has softened but still has some bite. Stir in the lemon zest, mint and three-quarters of a teaspoon of salt. Heat the oven to 200C (180C fan)/390F/gas 6. Sprinkle half the asparagus mix in the base of a 20cm x 30cm oven tray or baking dish. Layer enough lasagne sheets side by side on top to cover, then ladle in half the pecorino bechamel and spread it out evenly. Repeat the layers one more time, then top the final layer of bechamel with the remaining 80g grated pecorino. Bake for 30 minutes, until golden and bubbling, remove and leave to rest and settle for 15 minutes, then serve.
