Food

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How to tell your Gulie from your Gutuie

A guide to good grub This issue of OZB seems an appropriate opportunity to look at food in Bucharest both in general and from a vegetarian/vegan point of view. In addition they’ll be a few words on how to tell...

Cooking freehand

Arabella McIntyre-Brown chucks out the recipes books   My neighbours here in the mountain village cook traditional Ardelean food using recipes handed down through generations of mothers. They are so d...

Culinary feast with queen of the house

Unexpected flavours Small bits of chicken will be dipped in a pinkish, sweet sauce of red currant and will be spiced up with ginger and grated orange rind. Next to it, a cascade of sour cream is poured over t...

Cheese and Wine Pairing Event

Matured cheese, grapes and walnuts, matched with selected wines will make a brilliant night out at Winestone Victoriei 37 - tomorrow, March 21.   Alexandru Pitigoi, cheese specialist and Monica Pele...

From Africa to Buzău valley

How an international development consultant started a culinary tourism business in Romania   Thorsten Kirschner is born in Germany. He travelled around the world - Africa, Asia and Eastern Europe -...

Eyes Peeled and Mind Open

  Entering Spring, it is perhaps the time of year people are most aware, in this part of the world, of the green starting to make its way out from the ground again, up in the trees and all around. And sin...

Hai, Let’s Go!

  Charlie Ottley is back. After the success of his stunning four part Wild Carpathia series, Charlie is presenting another TV series, “Flavours of Romania”, which airs this month for the first time. OZB s...