Top Barossa chef Mark McNamara gave us his insights as to what makes being a chef in a wine region so rewarding, and how he works to bring regional food and wine together. Mark is the executive chef at the award winning St Hugo restaurant.  Having worked and taught extensively throughout Australia, Asia and the United Kingdom, Mark has run some of South Australia’s top restaurants, including Appellation at The Louise.

Portugal has a huge tradition in gastronomy / cuisine and has a largest and richest cookbook in the world. Along with various products, from the sea to land, from the coast to inland, whose quality is already recognized internationally...Wines are another passion of Chef Álvaro Costa, and the immense possibilities of pairing it with traditional cuisine, especially appreciating its great versatility.

Just turned 40, Lucas Bustos was born and bred in Mendoza. Although his training spanned to the US and Chile, it is in the mountains of Mendoza where the spirit of his cuisine lies. “Cocina Cordillerana” (cuisine from the Andes mountains) is how he defines his style, and the rest is down to the individual winery and terroir.

When culinary art meets Italian passion the result is a unique unforgettable experience. 30 minutes from Verona, the city of Romeo and Juliet, Villa Cordevigo and Vigneti Villabella are also close to the shores of Lake Garda, with its olive and lemon groves. The Cristoforetti-Delibori group’s 5*L hotel Villa Cordevigo and Vigneti Villabella, the Calmasino winery, are in the heart of the Bardolino Classico area’s fertile, morainic hillsides.

Restaurant owners are constantly looking for innovation and excellence in order to be able to offer their guests new gourmet experiences. The renowned French gastronomy guide Gault&Millau (GM) awards the best chefs for the quality and originality of their cuisine.

There are many great restaurants in and around Bordeaux but some of the best chefs are to be found in the chateaux outside the city.  It's worth taking a look behind the chateau doors to discover them. Chateau Cordeillan-Bages is an iconic stopover amongst the great properties of the Pauillac appellation. I

Germany's youngest star chef comes from Mainz. At the age of only 24, Philipp Stein defended his Michelin star in 2014 as the then new chef at the gourmet restaurant ‘Favorite’ and also scored 16 points with Gault Millau. As icing on the cake, the readers of the magazine "DER FEINSCHMECKER" voted him "Rising Star of the Year" 2014. In the following year he was awarded "Young Talent" by Gault Millau.

From mid-fall to spring, visitors come to the Napa Valley to enjoy Cabernet Season. Once the grapes are harvested and the temperatures are perfectly mild, the region becomes a haven for cozy getaways, and of course, the wine. It's a time when a slower, intimate atmosphere emerges, creating personal experiences and a chance to explore all the culture (and Cabernet) the valley has to offer.

When the name of your gastrobar is Wine Fandango and your logo is a ‘porrón’ (an old time wine bottle), it’s no surprise that here things are done in a different way. Wine Fandango is a partnership between Aitor Esnal, a young Basque chef, and two brothers, Ricardo and José Miguel Arambarri, known for their innovative approach to the wine business.