Food First | World’s Best Chocolate, Noma in Australia and More on This Week’s Round Up

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By Team BetterButter

It’s been an amazing month so far. The weather has turned, paving it’s way for delicious spring produce that we are all looking forward to. Awards have been announced, including the James Beard list of best cookbooks and there’s just so much to read. So we’ve picked out articles that have been making waves in the food industry, for example Noma, the world’s best restaurant is now showcasing a pop-up in Australia while the world’s best chocolate is now found in Vietnam. Intrigued already? We say read on.

Croissant Corner: This piece in The Guardian talks about the right way to eat this flaky breakfast delight. Ofcourse it comes with a generous dose of food snobbery, but there IS such a thing as croissant etiquette apparently. Read here.

Noma Down Under: First thing first, Noma, the best restaurant in the world is now aiming for its third Michelin star. And while that’s happening in Denmark, wizard chef Rene Redzepi is in Australia  doing a very unusual pop-up of his restaurant with foraged ingredients from the land down under. Check out his experience here.

Don’t call me Foodie: The word is everywhere. That’s because everyone is a foodie. the word has undergone an all-too-familiar transformation, bubbling up to a point of ubiquity that has stripped the word of any semblance of meaning. If you can’t understand our grouse, you just have to read this article in The Washington Post.

Reading Labels: Is GMO or Genetically Modified Organism, food in this case good or bad? Are the labels misleading or are we just so caught up in our own angst? Truth is, we’ve been eating GMO for years and not even given it a second thought. So why now? Huffington Post answers this question here.

Chocolate Love: Artisanal chocolate is what the world is moving towards, we all know that. But the world’s best artisanal chocolate has been discovered in a small town in Vietnam. Taking on beautiful flavors and aromas thanks to the beans and the soil it’s cultivated in, this Vietnames chocolate is the love. Read this article in The New York Times to find out more.

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