Recipes 28/08/2018Premiere Magazine Crostini with tapenade and goat cheese from Wolfgang Puck Ingredients: French baguette – 1 piece Goat cheese – to taste For tapenade: Olives and pitted olives – 1 glass Tomatoes (large) – 2 pcs. Garlic – 1 clove Anchovies (fillets) – 1 piece Capers – 1 tbsp. Green parsley, thyme, basil, oregano…
Best grilled fish and seafood dishes 14/05/2018Premiere Magazine As summer is coming, it is about the time to start cooking delicious food on an open fire – and it does not have to be a traditional barbeque. Light and appetising fish and seafood dishes are incredibly simple and quick to prepare. With that said, we…
Recipes from Jamie Oliver 01/04/2018Premiere Magazine Mushroom Cream Soup Ingredients: 600 g of mushroom mix 1 onion 2 stalks of celery 3 cloves of garlic A few sprigs of fresh parsley and thyme Olive oil 1.5 litres of chicken or vegetable broth 75 ml of cream 6 pieces of ciabatta Preparation: Wash and finely…
Recipes 26/02/2018Premiere Magazine Affogato, from Jamie Oliver Ingredients: Instant coffee – 1 tbsp. Brown sugar – 3 tsp. Shortbread cookies – 6 pcs. Canned cherries without stones – 425 g Chocolate (not less than 70% cocoa) – 100 g Vanilla ice cream – 500 g Cooking method: Crumble the cookies at the bottom of coffee…
Leonid Gelibterman. ENOGASTRONOMY AS AN ART 15/02/2018Premiere Magazine From the 13th to the 17th of November, in Cyprus, under the patronage of the International Enogastronomical Center (MEC), a Russian gastronomic week was held. The chairman of the organising committee of the event, the president of the IEC, Leonid Gelibterman, presented guests of the ceremony with…
The Cognac Country 09/01/2018Premiere Magazine When visiting the Cognac region, it is glorious to discover the perfumes of France’s legendary past: its history, nature, Romanesque art and local cuisine. All these marvels await you in the delightful province of King Francois I. The Cognac region combines diverse landscapes with an exceptional microclimate caused by the…
Red Michelin stars 09/01/2018Premiere Magazine Often, the stars are awarded to chefs, not restaurants, and if the chef leaves the restaurant, he takes his star with him. Each Michelin star is literally worth its weight in gold. It gives the restaurant prestige, status and queues of customers at the entrance and provides for exorbitant prices…
Jan Beckers: “Whisky is my life” 08/01/2018Premiere Magazine Global Malt Ambassador and trained Chef, whose Belgian Chocolate Mousse made with “Big Peat” became legendary (although he keeps the recipe a secret) also happens to be a really fantastic person and kindly agreed to give Premiere an interview. Why did you choose such a unique profession?…
Bio-dynamic Wine – Wine of the Future 08/01/2018Premiere Magazine Bio (bios), meaning life and Dynamis (dynamis), meaning motion and strength in the Greek language. This is what lies at the heart of this unique term that has the conspicuous meaning of «life force» (The force of life). The term «biodynamics» was first proposed by the…
The most Expensive Alcoholic Drinks in the World 08/01/2018Premiere Magazine Good alcohol is perfect for both family and friendly feasts. It has the power to provide you with a very special taste, to reveal your character, to help you to feel free to open up your mind and relax and to unleash a casual conversation.…