Lab-grown foie gras promises luxury without guilt. So we tried it

Lab-grown foie gras promises luxury without guilt. So we tried it
At Bar Masa, Forged Gras is first seared. (Images: Washington Post)
The Washington Post
By Tim CarmanThe foie gras had been seared and draped over sushi rice, its exterior brushed with a light coating of housemade soy sauce. The single bite looked out of place among the pristine pieces of nigiri lounging at 20-degree angles on a sushi geta plate – a browned bit of bird among six glistening specimens from the sea.The diners invited to Bar Masa in New York City on this cool evening in mid-November were directed to eat the nigiri from left to right, finishing with the bite of foie gras. It wasn’t exactly like sitting...

More Good Food

Review: Tantalising selections at Tantalus on Waiheke Island
The Life

Review: Tantalising selections at Tantalus on Waiheke Island

The journey is worth it to visit the perfection that is this vineyard restaurant.

Helen van Berkel 08 Dec 2024
Australia’s Doltone House owners move in
News in Brief

Australia’s Doltone House owners move in

The New Zealand hospitality services division of Australian Securities Exchange-listed Downer EDI has been sold to a newly formed Australian-owned company, which has taken control of Spotless Catering and other businesses here.Patrick McCartney, Sydney-based chief executive of Ov...

Staff reporters 02 Dec 2024
Review: A luxury experience in the mild west
The Life

Review: A luxury experience in the mild west

Waimauku's Hunting Lodge shows why it deserves its good reputation. 

Helen van Berkel 01 Dec 2024
Review: Lola Rouge beats expectations
The Life

Review: Lola Rouge beats expectations

New chef Jason Ng takes the best flavours from the Asian continent.

Gregor Thompson 01 Dec 2024