1分快三玩法

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Food & Drink


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Food & Drink


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Languedoc Rising


A below-the-radar vineyard in southern France, Mas de Daumas Gassac, is challenging the dominance of Bordeaux and Burgundy. Languedoc’s vinous moment is at hand

Languedoc Rising


1分快三玩法A below-the-radar vineyard in southern France, Mas de Daumas Gassac, is challenging the dominance of Bordeaux and Burgundy. Languedoc’s vinous moment is at hand

Lifestyle > Food & Drink


 

Languedoc Rising

October 24, 2018 / by China Daily Lifestyle Premium

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The French region of Languedoc has been a victim of its own success since early times. The area was cultivated with vineyards by the early Greeks in the fifth century. Languedoc had belonged to France since the 13th century and Roussillon was acquired from Spain in the 1650s; the two regions were joined in the 1980s. 

Spanning the Mediterranean coastline from the French border with Spain to the region of Provence, the area has around 700,000 acres of wines and is the biggest wine-producing region in the world, responsible for more than one-third of France’s total. It was estimated that by 1980, Languedoc was producing ten per cent of the entire planet’s wine output. 

1分快三玩法But where Bordeaux and Burgundy reign in France, Languedoc has been overshadowed by their influence – one that both regions have been happy to reinforce. However, that’s now changing, largely due a group of dynamic contemporary winemakers, and the supreme exponent of this mentality is Mas de Daumas Gassac, in the commune of Aniane. Although fairly under the radar in the larger wine world, the estate has been dubbed the Latour and the Lafite Rothschild of the region, and more widely as “the Grand Cru of Languedoc”. Whatever the declension, it has raised Languedoc’s viticultural game to a more competitive and keenly felt level. 

For 46 years, the property and its iconoclastic wines have been tearing up the rule book, highlighting the excellence of a terroir first revealed in 1972 by the estate’s creators, Véronique and Aimé Guibert. Although Aimé was a glovemaker by trade (he worked with both Roberto Cavalli and Pierre Cardin) and Véronique an ethnologist, they bought a 300-year-old farmhouse from the Daumas family, located in the unspoilt setting of the Gassac valley, named after the brook that cuts through it. The Guiberts asked eminent wine geologist Henri Enjalbert to analyse the land, whereupon ice-age scree (similar to the best soil in Burgundy’s Côte d’Or) was discovered. 

The couple began planting cabernet sauvignon in 1972, with the first vintage of Mas de Daumas Gassac released in 1978. Today, more than 38 red and 31 white vintages are ageing in the cellars of the estate. Those 1,000-year-old cellars were formed in the foundations of a Gallo-Roman mill. 

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Pont de Gassac White 2017

Pont de Gassac White 2017

Guilhem Rosé 2017

Guilhem Rosé 2017

Vins de Cépages Pinot Noir 2017

Vins de Cépages Pinot Noir 2017

 

“We bring wine from the Languedoc, but with a style that is different,” says Basile Guibert, one of four brothers who have inherited the property from their father, who died in 2016 at the age of 91. “Languedoc brings volume to the rest of the world – and if you take Languedoc out of the wine world, a lot of people will have no access to it. Forty years ago, this association with volume was bad, but now, people in Languedoc are making excellent wine, and even the most prestigious names like Rothschild and Lafite all have something in Languedoc.”

1分快三玩法One of the reasons for this is the ease with which wine is produced in the region. “It’s an amazing product because we have amazing sunshine and amazing weather,” says Guibert. As a result of history, relations between Spain, Italy and France, and Languedoc’s trading and export to them, the varietals of vines are broad. Daumas Gassac typically does unusual blends of chardonnay from Burgundy, sauvignon from the Loire/Bordeaux, viognier from the Rhône Valley, and grenache blanc as well, in wines that are often described as elegant and distinctive. 

1分快三玩法Most interestingly, during the recent French election, an article in the press compared the candidates to the country’s wines – a natural comparison, given that after exports of military hardware and aeronautical supplies, wine is second on France’s list of global reach. (Luxury products such as fashion and must-have handbags come in third.) President-to-be Emmanuel Macron was likened to Daumas Gassac. But why? “Because they described him as being young and unusual, and of course, showing incredible promise and commitment.” In other words, just as France looked at Macron and saw a more purposeful future, Languedocians look to Daumas Gassac to upscale the region, or at least a part of it, to new vinous heights. 

Languedoc hasn’t seen the rush of Chinese investors typical in Bordeaux and Burgundy, but there have been a handful of acquisitions in the last three years. “One hectare in Bordeaux, for example, of the top appellation, might cost between one or two million euros; Pauillac, maybe two million euros,” says Guibert. And then the big reveal. “From Languedoc, it’s more like 10,000 to 20,000 euros. Investors can dream of this idyll,” says Guibert. 

1分快三玩法Much of the winery’s prominence stems from Aimé Guibert’s close relationship with legendary French oenophile Émile Peynaud, with whose assistance the first vintage was produced in 1978. “Émile Peynaud took it upon himself to advise Daumas Gassac, but on two conditions,” recalls Guibert. “The first: ‘I will never be paid’, he said. The second: ‘I will never come to your estate – don’t bother me, but you can call me any night after 9pm.’” 

1分快三玩法Six months, later the two had become good friends, and Peynaud visited the estate two or three times per year. Such provenance has seen the likes of Jack Ma and Steve Jobs visiting, too. But why did Peynaud, luminary of French viticulture, choose to align with a cabernet sauvignon producer in the Languedoc? Guibert explains: “Peynaud said he’d been winemaking for Grand Cru all his life, but that he’d never taken part in the birth of a Grand Cru. ‘With Daumas Gassac, I had that chance,’ he said.”

Oenophiles, it seems Languedoc’s 21st-century moment is at hand. Start early, and at the below-the-radar pinnacle of the region, with Mas de Daumas Gassac.

Images provided to China Daily

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The Dough Must Flow


1分快三玩法Making your own bread at home is relatively easy – and very enriching

The Dough Must Flow


Making your own bread at home is relatively easy – and very enriching

Lifestyle > Food & Drink


 

The Dough Must Flow

October 24, 2018 / by Howard Elias

Most people who make their own bread do so to control what goes in it. Bread should really only contain six or seven ingredients: flour, liquid(water or milk), oil, sweetener (sugar, honey, agave or molasses), salt and yeast. I often add an egg to my breads to give them some squeezability; for vegans, ground flaxseed works just as well. If you want to be fancy, you can also throw in things like herbs, fruit, nuts, seeds or cheese. Some people may add dried gluten to their breads to give them more elasticity, especially if they are using flours like teff or spelt that are low in gluten.

1分快三玩法I recently had a look at the ingredients of a popular brand of locally produced bread – one that’s available in all the supermarkets here. Do you know what else it contains? Flour-treatment agents to make the loaf rise more so that the bakery can use lower-quality flour and less of it (you’re essentially paying for bread-flavoured air), emulsifiers to reduce the rate at which the bread goes stale, preservatives to prolong shelf life and stabilisers to assist in the uniform dispersal of ingredients. The use of all these chemicals in food is legal in Hong Kong, but is it any wonder that more people are experiencing food intolerance issues these days?

1分快三玩法With the plethora of affordable bread-making machines available on the market, it’s never been easier to make your own loaves of wholesome, grainy goodness… not that it was that difficult before. My machine is a basic model that offers 12 settings for different types of breads (basic, whole wheat, French, et cetera). To be perfectly honest, I actually use the dough setting for all my breads and then pop the dough into the oven. 

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True, the advantage of using a machine from start to finish means that you only have one pan to wash up, but baking your bread in the oven means that you can shape it into something other than a boring rectangle. Thanks to an instructional video on YouTube, I’m now a pro at making a six-stranded braided challah. You can also add interesting items such as apple chunks, grated cheese or sesame seeds to the dough once it’s ready. (Some machines automatically add items like dried fruit or nuts during the process, but mine isn’t that sophisticated.) Oven baking also means you can get the crust just the way you like it.

1分快三玩法Another good reason for making your own bread is because it’s therapeutic. When I focus my attention on that blob of dough on my kitchen counter, any trouble that’s been sitting on my mind just disappears. The aroma coming from the oven also helps to melt away any worries or concerns I may have. Bread-making is also a great way to bond with your kids over an activity; my friend already has her two-year-old helping her pour the ingredients into the machine. So go ahead and get baking! It’s easy, it’s fun and you’ll feel better knowing exactly what’s in your bread.

One of my favourite recipes is for beet bread. Yes, beets – though you wouldn’t know it. The result is a slightly sweet, hearty bread that’s a beautiful pinkish-brown colour. It’s healthy and the whole family will love it. Just don’t tell them it’s beets until after they’ve taken their first bite!


Beet Bread

  • ½ cup warm water

  • 14oz can of sliced beets, finely chopped or puréed

  • 1分快三玩法2 tablespoons vegetable oil

  • 1 teaspoon honey

  • 1分快三玩法2¾ cups unbleached all-purpose flour

  • 1 cup whole wheat flour

  • 2 teaspoons salt

  • 1 packet (2¼ teaspoons) active dry yeast

  • 1 egg or egg substitute (optional)

Tip: To get a redder loaf, swap out half of the water for the beet liquid from the can.

Add the ingredients to your bread machine in the order recommended by the manufacturer. Select the dough setting. When the dough is ready, either pour it into a non-stick baking pan or mould it to your desired shape on a very lightly floured surface. If the dough is too sticky to mould, add very small amounts of flour at a time until the dough is soft. Cover the dough and let it rest for about ten minutes. Bake the bread at gas mark 4 (180°C) for an hour. You’ll know it’s done when you tap it and it sounds hollow. Allow the bread to cool completely on a cooling rack before slicing or serving.

Images provided to China Daily

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Lovely Libations


Cocktails don’t have to be fruity, sugary or headache-inducing. Check out our drink picks for a more refreshing buzz

Lovely Libations


1分快三玩法Cocktails don’t have to be fruity, sugary or headache-inducing. Check out our drink picks for a more refreshing buzz

Lifestyle > Food & Drink


 

Lovely Libations

August 29, 2018 / by China Daily Lifestyle Premium

 
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Novel Surprise

1分快三玩法The Old Man cocktail bar, inspired by all things Hemingway, is a safe haven for those who, like the famed novelist, hate sugary drinks (we’re looking at you, mojito). Asian elements are emphasised in Farewell to Arms, a tropical concoction that combines butterfat-washed gin, dry vermouth sous-vide nori and salted Pernod, served with onion pearl and nori dust. It’s intense, yet somehow also subtle and elegant.

The Old Man, 37 Aberdeen Street, Central


 
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New Pal

In his 1751 print Gin Lane, the English painter William Hogarth promulgated a cautionary, almost apocalyptic vision of the ills of gin. The spirit’s image changed dramatically in the 1800s, though, when British officers in India began adding it to their anti-malarial, quinine-laced tonic water along with a little sugar and lime – thus creating the world’s most refreshing and healthy highball. The bar Artesian mixes up some of the finest gin and tonics ever seen, using dozens of the world’s best tipples and garnishes to die for. 

Artesian, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui

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Tropical Cool

The Mai Tai has been raising rummy spirits since its inception at the famous Trader Vic’s restaurant in California in the 1940s. VEA Lounge has toned down the Polynesian vibes to create its aromatic, experimental Full Circle. It’s a twist on the classic Mai Tai featuring coffee-redistilled rum, clarified pineapple, smoked peach liqueur, lime, coffee “paint”, almond perfume and pineapple leather.

VEA Lounge, 29/F, The Wellington, 198 Wellington Street, Central

Images: VEA Lounge; Artesian; Leung Pui Yee (The Old Man)

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Let’s Get Cray


It’s not a proper Chinese summer until you tuck into some spicy, crispy crayfish

Let’s Get Cray


It’s not a proper Chinese summer until you tuck into some spicy, crispy crayfish

Lifestyle > Food & Drink


 

Let’s Get Cray 

August 15, 2018 / by China Daily Lifestyle Premium

There’s a shining star in China’s hot summers and no one can deny its popularity. It’s spicy, crispy and tasty – and its name is crayfish. These freshwater crustaceans aren’t just delicious; intriguingly, they’re also ideal for modern communication. Chen Xiaoqing, the director of food documentary series A Bite of China1分快三玩法, says that crayfish is the best option for talking with a group of friends, because everyone has to wear plastic gloves to keep their hands from getting oily, so they can’t pick up their phone easily. Though it’s unclear if crayfish were endemic to China hundreds of millions of years ago, or if they originated from either North America or Sweden, they disappeared for millennia. However, the invasive species returned to the region in the 1920s as Japan imported them and later introduced them to Nanjing; from that point, crayfish began its conquering course on Chinese dinner tables.

In the blazing hot summer, what’s more perfect than spicy crayfish and a cold beer? Be forewarned, though – if you want to have a taste, don’t delay, as there’s usually a huge crowd in proper crayfish restaurants. 

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Tea Power


A new tea-beverage brand is on the rise in China – Shenzhen-based Nayuki is gaining steam

Tea Power


A new tea-beverage brand is on the rise in China – Shenzhen-based Nayuki is gaining steam

Lifestyle > Food & Drink


 

Tea Power

August 1, 2018 / by China Daily Lifestyle Premium

There’s a long queue forming outside a newly opened drinks store in Beijing, but it isn’t Starbucks, which has been hugely popular among the locals for quite a while now. It’s Chinese tea-beverage company Nayuki, which has just opened a branch there.

Launched in November 2015, Nayuki is headquartered in Shenzhen and has expanded rapidly. In less than three years, it’s come to operate almost 80 stores across 13 cities in China. Nayuki has become a fashionable statement for young people, too, but why? Well, its tasty tea beverages, for one; also its cups, which feature a mouth that’s specially designed to perfectly fit the lips; and its freshly baked bread, which is high in fibre and low in fat. And unlike many competitors that cut corners, Nayuki insists on the highest-quality tea and fresh fruits according to the seasons. 

Nayuki’s beautiful interior decor, which makes it appear like a luxury shop, is also a major draw. “When it comes to shop design, we work with different designers, artists and some influential KOLs [key opinion leaders],” explains Peng Xin, Nayuki’s co-founder. “We want to develop Nayuki in a fashionable and artistic way. And we have recently been collaborating with Estée Lauder and Sulwhasoo.” 

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The brand actually originates from a love story. Nayuki’s two founders first met on a blind date and Peng told Zhao Lin, a businessman with more than ten years of experience in the food industry, about her entrepreneurial plans. It wasn’t strictly business, of course – there was a happily-ever-after, as they fell in love at first sight and got married after three months. 

1分快三玩法In terms of placement, Nayuki knows its main target – almost every one of the brand’s stores is located near a Starbucks. “All Nayuki shops’ monthly sales figures have surpassed those of Starbucks,” says Peng. “Nayuki pursues a bright, relaxing, fashionable lifestyle, which is far from Starbucks, whose main theme is dark and business-like.” 

In March, Nayuki finished its series A financing and was estimated at more than RMB 6 billion, placing it among the highest-valued tea brands in China. After its huge success there, Nayuki has officially begun its global expansion strategy, with a Singapore opening via a joint venture with BreadTalk in the second half of this year. “Singapore is an important market,” says Peng. “We chose Singapore to learn how to meet international standards – and then we can go global.”

With 100 new stores planned in China by the end of this year and further plans overseas, it seems this young Chinese tea brand is on the path to world domination. “We hope more and more people worldwide will fall in love with our brand and Chinese tea,” says Peng. “At the same time, we want to be an innovator and a promoter in the course of Chinese tea’s globalisation.”

Images: ©奈雪の茶. All rights reserved

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Tasty Treats


From the traditional to the most Instagrammable, check out this summer’s wonders of ice cream

Tasty Treats


From the traditional to the most Instagrammable, check out this summer’s wonders of ice cream

Lifestyle > Food & Drink


 

Tasty, Treats

August 1, 2018 / by China Daily Lifestyle Premium

 
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Xuegaowu (雪糕屋アイスキャンデー屋) 

A thick, flavoured ice cream with a popsicle on top – can you think of a better way to enjoy the summertime? Taiwan’s Xuegaowu (“Ice Cream House”) has released its luxury showstopper for the hot weather. Add some tasty powder and chocolate sauce for even more flavour.


 
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Bistopping

If you like ice cream decorated with little stars, crowns and all kinds of lovely shapes, Korea’s Bistopping is a must. The handmade corn cones and chocolate chips are definitely worth a try. Taking photos of the treats in the shop before enjoying them is a major attraction for trendy Korean youth.

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Wuxie (無邪)

Can you imagine tasting 11 hot summer items in just one bottle? Chinese brand Wuxie’s new ice cream product, Wuxie 11, consists of matcha, chestnut, blueberry, strawberry, cakes, corn crisps, chocolate and more. One bite of Wuxie and summer will arrive in your mouth. 


 
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Mango Kulfi

A mango with ice cream inside – what a pleasant surprise! Indian street vendors cut into the core and fill the fruit with ice cream for this classic dessert that’s definitely a great choice as you saunter through the hot streets.


 
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Wooden Popsicle

You’d think these colourful popsicles would be a deliciously cool way to relieve the summer heat, but hold on, they’re actually wooden art objects – not for eating! Designed by Italian artist Johnny Hermann, each one is unique.

Images: Instagram: 雪糕屋アイスキャンデー屋-創意冰品; @bistopping; johnnyhermann; ©2002-2018 无邪日式甜品官网

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In Fizzing Colour


Treat your taste buds to Veuve Clicquot and Aqua this summer

In Fizzing Colour


Treat your taste buds to Veuve Clicquot and Aqua this summer

Lifestyle > Food & Drink


 

In Fizzing Colour 

July 18, 2018 / by China Daily Lifestyle Premium

Chef Alberto Hernández of Aqua shows his true colours this summer, crafting three vivid dishes to pair with Veuve Clicquot’s signature Yellow Label, Extra Brut Extra Old and Rosé cuvées for a one-of-a-kind “Colorama” menu.

For the first course – Tribute to Yellow Label – the Spanish master captures the tasting notes of the champagne and pairs it with a starter of Japanese oyster and scallop ceviche. Next up, the culinary artist paints salmon, king prawn and osetra caviar onto a stroke of squid ink for an elegant pairing with the classic Extra Brut Extra Old. 

Last but not least, for the Rosé, the maestro brings the menu to a dazzling conclusion with a cloud cheesecake framed by pink rainbow sauces, inviting diners to indulge their artistic tastes and link the colours of the palette to those of the palate. Switch your taste buds from black-and-white to colour this summer. 

The Veuve Clicquot #Colorama Colour Chart Menu is available at Aqua and Armani/Aqua in July and August.

 
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Espresso Expressivity


Acclaimed chef Ferran Adrià and coffee producer Lavazza join forces for an innovative new restaurant

Espresso Expressivity


Acclaimed chef Ferran Adrià and coffee producer Lavazza join forces for an innovative new restaurant

Lifestyle > Food & Drink


 

Espresso Expressivity

July 18, 2018 / by China Daily Lifestyle Premium

Just when you thought he’d disappeared off the face of the earth, Spain’s accolade-laden chef Ferran Adrià, famed for his years at El Bulli, returns to launch a new restaurant in conjunction with coffee producer Lavazza at its new Turin headquarters. Called Condividere (which means “to share” in Italian), he likens the restaurant to the country’s version of Tickets, the innovative Barcelona tapas restaurant he launched with his brother Albert in 2013. But Adrià won’t be cooking at Condividere; he’s appointed local star chef Federico Zanasi to oversee the food, while Italian film production designer Dante Ferretti has created what he calls the restaurant’s “Fellini-esque mise-en-scène”. Adrià has also announced plans to reopen his world-famous El Bulli as a centre of innovation next summer.

Images: © 2017 LUIGI LAVAZZA SPA/© Andrea Guermani

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Form and Function


For the fourth in the series, Super Chef examines some multifunctional internet-connected kitchen appliances

Form and Function


For the fourth in the series, Super Chef examines some multifunctional internet-connected kitchen appliances

Lifestyle > Food & Drink


 

Form and Function

July 4, 2018 / by Howard Elias

1分快三玩法The holy grail for appliance makers is to come up with one thing that will replace every other device in your kitchen. The microwave oven was supposed to cause us to ditch our traditional ovens, but that didn’t happen. The food processor was supposed to cause us to toss our handheld slicers and graters in the rubbish bin; that never happened, either. In most cases, these new kitchen appliances merely supplant the old ones, but if they’re really good, they may replace one or two others in the process. Here are some internet-connected kitchen appliances that are being touted as the next revolution in cooking – you can decide for yourself.

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Thermomix TM5

1分快三玩法Friends of mine who bought this a year ago raved about how wonderful it was and how it made amazing soups so easily. But now they never talk about it. Are they tired of eating soup or have they all moved on to the next trendy appliance? To be fair, the Thermomix does more than just make soup. It has 12 functions including weighing, chopping, whisking, steaming, kneading and grinding. German company Vorwerk has upped its game with something called the Cook-Key – a dongle-like device that plugs into the side of the TM5, connecting to the internet and providing access to Cookidoo, Vorwerk’s online recipe platform for guided cooking. There is a catch; access to the Cookidoo recipes is free for a trial period, then it’s by annual subscription. For what the TM5 costs, you’d think it would include a free lifetime subscription.

Instant Pot Smart

When I was a child, my mother would use her heavy cast-iron pressure cooker to prepare all kinds of meat dinners for the family in a hurry. I was terrified of the thing, though, with its hissing steam vent. Well, some engineers in Canada have now developed the next generation of pressurised cooking. The Instant Pot Smart is a fully programmable appliance that combines the benefits of a pressure cooker, slow cooker, rice cooker, porridge maker, steamer, yoghurt maker, sauté pan, food warmer and more. The appliance cuts cooking times by 50% to 80%, using up to 70% less energy. Its patent-pending technology also lets you program complex cooking steps and execute them directly from your mobile device. If anything is going to cure me of my pressurecookerphobia, this is it.   

Crock-Pot WeMo Smart Slow Cooker

I bought my first slow cooker almost four years ago and haven’t regretted it for a moment. I love that I can throw all my ingredients in before I go to work in the morning, turn the device on, and come home at night to a hot-cooked meal. Even better is the aroma that greets me when I open the front door. If only I could control the temperature and the cooking time remotely… Well, Crock-Pot manufacturer Jarden and Belkin (maker of the WeMo home automation products) must have heard me, because they’ve come up with the Wi-Fi-enabled Crock-Pot WeMo Smart Slow Cooker. With this appliance, if you’re running late or you want to adjust the settings from your sofa, you can open the WeMo app on your mobile device and handle it from there. Unfortunately, user feedback is that the Wi-Fi connection isn’t very reliable, resulting in undercooked or overcooked food a little too often. If the two companies can work out the kinks, though, count me in as a purchaser come the next Singles’ Day.

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Ms Yeah’s Office


Check out this vlogger’s creative approach to cooking

Ms Yeah’s Office


1分快三玩法Check out this vlogger’s creative approach to cooking

Lifestyle > Food & Drink


 

Ms Yeah’s Office

July 4, 2018 / by China Daily Lifestyle Premium

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One of the hottest food vloggers (video bloggers) in China right now, 24-year-old Chengdu native Ms Yeah (aka Xiao Ye) has a whopping four million fans on Weibo and two million subscribers on YouTube. There’s not really anyone else doing anything similar – Ms Yeah is the master of using common office equipment (such as water dispensers, electric kettles, flower pots and even a computer’s CPU) to cook meals that very often turn out to be mouth-watering feasts, shared and finished quickly by the entire office. 

Ms Yeah likes to introduce local dishes in her videos, especially the spicy Sichuan style with which she’s most familiar. In one popular episode,“Chengdu chuan chuan xiang”, she cooks skewers (which usually require a large, hot surface) in an electric kettle. In another, “Tofu Feast”, she makes tofu custard from raw soybeans, served in bowls with chopped peppers, chilli oil and peanuts – a traditional breakfast or snack in Sichuan cuisine. Besides these, she’s also cooked crawfish in a popcorn popper, steamed buns with a garment steamer and made mooncakes from scratch with a few simple supplies at her office desk. 

1分快三玩法Ms Yeah studied video editing and directing in university. Her first video, published in early 2017, was inspired by one of her male colleagues, whom she discovered shirtless in the office using an electric iron. That gave her a strange idea to use the iron to grill beef – and it worked. 

Each video takes about four days to produce, including brainstorming, scripting, purchasing ingredients and shooting. Ms Yeah never speaks in the videos, but it accentuates her deadpan-humour style. Now we can’t help wondering about China’s famous “office chef” – what will she cook next and how will she do it?

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