Fatty, briny, and satisfyingly creamy. A gentle nudge of your tongue, and these tiny orbs, swollen with alluring flavours of the sea, burst open and coat your palate with a sweet and subtly salty pleasure that inevitably makes you reach for the next spoonful. As the Russian novelist Anton Chekov most aptly summarises the experience: “Ah, caviar! I keep on eating it but I can never get my fill.”
Black Gold
Caviar is one of the world’s most expensive foods. Procured from female sturgeons, the roe was first consumed by Persians who believed that the tiny eggs could boost one’s vitality.
Caviar soon found its way into Russian courts with tsars serving this delicacy at their lavish royal banquets (in fact, according to to author Niki Segnit, the children of tsars used to start their mornings with a sumptuous dish of mashed banana and caviar).
The Russians’ fondness for caviar soon saw it becoming a global player in caviar cultivation around the 18th century under the reign of Peter the Great. The emperor’s Europe-oriented mindset saw him establishing networks for exporting Russia’s caviar to the rest of Europe which too, had started to develop a taste for caviar.
Russia didn’t remain the only country to have a monopoly over caviar. In the early 19th century, the waters of America were discovered to be teeming with sturgeon, so much so that caviar was even being given away for free in bars. A German businessman, Henry Schacht, capitalised on this to establish a thriving caviar business in 1873, even re-exporting American caviar back to Europe.
Diese Geschichte stammt aus der September 2023-Ausgabe von Epicure Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der September 2023-Ausgabe von Epicure Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..