Fosh Food magazine

A couple of years ago, I had the great pleasure to meet and cook with an Inspirational Chef called Greg Malouf in the wonderful setting of Hangar 7, Austria. Greg is of Lebanese heritage but was born and raised in the Australian City of Melbourne. He is viewed not only as one of the most influential and innovative cooks in Australia, but also as the originator of his own style—modern Middle Eastern cuisine. I think Greg was born to be a cook. Even as a child he was fascinated by his family’s refrigerator, which was filled with exotic specialties. He was even more impressed, however, by family meals, which his mother and grandmother spent days preparing and at which Arabic cuisine was celebrated in all its opulence and variety: refined tajines (one-pot dishes), substantial meze (appetizers), spicy meat dishes and off course, all those wonderful sweet pastries. I have always loved Middle Eastern cookery and I find the spice mixes and flavour combinations incredibly intoxicating. It was a …

Walk into any food store these days and you can’t help but be amazed at the amazing array of weird and wonderful salts on offer. Be it grey, pink, white or blue, from rocks, deserts, tidal flats, mines or barely accessible mountain ranges in the Himalayas, common salt is diversifying, going up market and becoming chic once more.
One of the trendsetters in this new designer salt movement is a Mallorcan company called “Gusto Mundial Balearides”, formed by the very talented Katja Wöhr. They have been hand-harvesting Flor de Sal in the "Salinas de Levante" salt pans next to the beautiful beach of “Es Trenc”, since the beginning of 2003.
Flor de Sal (known as “Fleur de Sel” in France) is the very first layer of salt crystallizing on the surface of the salt marshes. It is achieved by a traditional extraction method originating from the French Atlantic coast. The salt obtained is 100% natural and it reaches your palate without having suffered any alterationDuring the long summer mont…