“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and achieve the ideal smokiness from cherry wood,” says Daren Liew, a world-renowned Asian cuisine expert who earned a Michelin Guide star for the London restaurant Duddell’s and now leads another top-tier venue, Nanyang Blossom.
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand...
