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See http://www.ft.com/servicestools/help/terms#legal1 for the terms and conditions of reuse.client.support@ft.com (Client Support)Sat, 7 Nov 2009 01:43:01 +0000Tue, 10 Nov 2009 02:17:33 +0000Newspapers60http://news.ft.com/cms/d1f3ce1a-6bbe-11da-bb53-0000779e2340.gifhttp://www.ft.com/arts-leisure/food-drink(PICS-1.1 "http://www.classify.org/safesurf/" L gen true for "http://www.ft.com/" r (SS~~000 1))http://traxfer.ft.com/cms/s/2/2cf890c4-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/2cf890c4-ca62-11de-a3a3-00144feabdc0.htmlTrading comic books for cookbooks, Luke Hayes-Alexander is emerging as one of Canada's most intriguing chef-savants – all before his 19th birthdaySat, 7 Nov 2009 01:43:01 +0000http://traxfer.ft.com/cms/s/2/27d92b26-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/27d92b26-ca62-11de-a3a3-00144feabdc0.htmlThe Riofrio in Granada harvests the culinary favourite from Adriatic sturgeon – and though it may not be beluga, chefs are starting to take noticeSat, 7 Nov 2009 01:34:51 +0000http://traxfer.ft.com/cms/s/2/24e9349c-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/24e9349c-ca62-11de-a3a3-00144feabdc0.htmlThe use of leftovers is a thing of the past. Affluence has not just made us extravagant, it has also made us neurotically hygienic, says Rowley Leigh Sat, 7 Nov 2009 01:21:40 +0000http://traxfer.ft.com/cms/s/2/2287f756-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/2287f756-ca62-11de-a3a3-00144feabdc0.htmlThe Mandarin Oriental's food and beverage director has put together deals that will bring two renowned chefs to the chain's Knightsbridge hotel, says Nicholas Lander Sat, 7 Nov 2009 01:10:28 +0000http://traxfer.ft.com/cms/s/2/2a6f9672-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/2a6f9672-ca62-11de-a3a3-00144feabdc0.htmlPasta recipes from his grandmother and an aptitude for pizza inherited from his grandfather have formed the backbone of Nick Peirano's menus for the past 30 years, writes Nicholas Lander Sat, 7 Nov 2009 00:39:53 +0000http://traxfer.ft.com/cms/s/2/1fd8a51e-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/1fd8a51e-ca62-11de-a3a3-00144feabdc0.htmlThe quality of wine being exported from the Cape has progressed in leaps and bounds – even if we often have to guess at exactly where the grapes were grown, writes Jancis Robinson Fri, 6 Nov 2009 22:36:00 +0000http://traxfer.ft.com/cms/s/2/43fb8e68-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/43fb8e68-c4e3-11de-8d54-00144feab49a.htmlNicholas Lander finds the area a surprising place when he visits with a restaurateur from Vietnam, who takes him to eat two different courses at two different restaurantsFri, 30 Oct 2009 23:37:07 +0000http://traxfer.ft.com/cms/s/2/4d9e7458-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/4d9e7458-c4e3-11de-8d54-00144feab49a.htmlThe suckers that cover an octopus's legs are incredibly succulent and flavoursome and manage to go well with both white and red wine, says Rowley Leigh Fri, 30 Oct 2009 23:35:47 +0000http://traxfer.ft.com/cms/s/2/46a109fe-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/46a109fe-c4e3-11de-8d54-00144feab49a.htmlHelena Rizzo's cooking is both delightful and clever, and her restaurant just as enchanting, made of a series of airy rooms that give one the impression of sitting in a gardenFri, 30 Oct 2009 23:35:32 +0000http://traxfer.ft.com/cms/s/2/4152304a-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/4152304a-c4e3-11de-8d54-00144feab49a.htmlJancis Robinson talks to the Boissenots, the Médoc's leading consultants, and is struck by the fact that they never court or rarely receive publicityFri, 30 Oct 2009 23:33:27 +0000http://traxfer.ft.com/cms/s/2/4b312af8-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/4b312af8-c4e3-11de-8d54-00144feab49a.htmlThe arcane world of elite gastronomy in Japan's cultural capital is largely closed to outsiders, but changes are helping to break down the old systemFri, 30 Oct 2009 23:33:27 +0000http://traxfer.ft.com/cms/s/2/773f1e3c-bf63-11de-a696-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/773f1e3c-bf63-11de-a696-00144feab49a.htmlOn a trip to the south of Russia, Jancis Robinson discovers that wine production there is remarkably like it is everywhere else, with the big transformation being in new equipmentSat, 24 Oct 2009 01:02:42 +0100http://traxfer.ft.com/cms/s/2/7991ae2a-bf63-11de-a696-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/7991ae2a-bf63-11de-a696-00144feab49a.htmlIt is not a good idea to share the mango and almond cake with miso and caramel ice cream offered by this Japanese restaurant, observes Nicholas Lander Sat, 24 Oct 2009 01:02:28 +0100http://traxfer.ft.com/cms/s/2/7bd0e53e-bf63-11de-a696-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/7bd0e53e-bf63-11de-a696-00144feab49a.htmlA lot of people are a bit afraid of fish, Rowley Leigh muses. They are not so confident when it comes to a proper piece, especially when it is on the boneSat, 24 Oct 2009 01:02:21 +0100http://traxfer.ft.com/cms/s/2/9b5af1b8-b9e3-11de-a747-00144feab49a.html?o=%2Frss%2Farts%2Ffoodhttp://www.ft.com/cms/s/2/9b5af1b8-b9e3-11de-a747-00144feab49a.htmlParis-born Martine Saunier is responsible for introducing American restaurant-goers to some of the best French wines, writes Nicholas Lander Sat, 17 Oct 2009 00:53:45 +0100