Haute Hawaiian: the new island cuisine provides fresh enticement to visit paradise
Article Abstract:
Hawaiian cuisine is an extra temptation to those planning to travel to the islands. A new way of thinking about restaurant food began to develop in the 1980s. Cuisine now takes advantage of the Asian, Portuguese, and Polynesian influences as well as the natural resources in the area. An overview of Hawaiian chefs and standout food is presented.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1999
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Flower power
Article Abstract:
Recipes are given for chicken breasts with corn, leeks and olives; red pepper mousse; bean puree; anchovy cream; rice tart with figs; and cookie crust. Several wines for each course are also recommended, and Rieslings are discussed in detail.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1997
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Dine like a Sydneysider: where to eat modern Australian cuisine in the Pacific Rim city
Article Abstract:
Visitors to Sydney can enjoy cuisine influences by many international cuisine, and local wines are excellent. Restaurants recommended include Rockpool, which merits a rating of 93 on a scale of one to 100. Eight restaurants are reviewed.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1996
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