Saw an article in the Melbourne Age about food trends and what some of the worlds top chefs reckon are hot topics.
several are things I have been musing about recently here and elsewhere. It's nice to be right occasionally. Maybe I should add futurist to my resume.
Fyi, the nebbiolo grape is the main one in barolo.
The "rice matters" is a real biggie - rice is a lot like cofFee in many ways.
http://www.smh.com.au/entertainment/restaurants-and-bars/the-carnival-is-nearly-over-20120319-1vfep.html
