Word: flavors
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...cheaper to put on a network show rather than hire a local personality, especially for nights, weekends and other lower-rated radio time slots. Audiences may not even know they are hearing a network broadcast because local phone numbers and recorded promos are sometimes used to maintain a local flavor...
...sleeves and cheeky details to find an international audience before long. AKIRA (www.akira.com.au): The rousing reception accorded to Kyoto-born designer Akira Isogawa at his first show during Mercedes Australian Fashion Week in 1996 was among the initial indications that the market was ready for designs with an Asian flavor. Since then, exhibitions at Sydney's Museum of Contemporary Art, and commissions to design costumes for the Australian Chamber Orchestra and Sydney Dance Company, have shown that Isogawa's elaborately-constructed, kimono-like ensembles are as much high art as they are high style. His clothes now retail...
...outside of Holland." There are many other varieties being made besides, and while skeptics might raise an eyebrow, you should taste for yourself before deciding. Many of these new cheeses are available abroad and can be ordered over the Internet. Our favorites: KAPITI Renowned for sumptuous ice creams in flavors such as gingernut or feijoa (a native fruit that tastes like pineapple), this dairy company also produces a wide range of cheeses. Their washed-rind Port Nicholson, smoked cheddar and camembert are excellent; other cheeses are infused with herbs, pepper, garlic and other spices, all of which make them useful...
None of that, however, changes one irksome fact that has limited Wu's business. The Chinese so far appear immune to the pleasures of the black truffle. Mushroom gatherer Li Kun shakes his head when asked whether he enjoys the flavor of the black nuggets he's scooping up. "When we're really hungry, we eat them covered with soy sauce, coriander, chili paste and MSG," he says. "That way you don't have to taste the truffle too much, only the sauce." Sacrilege. --With reporting by Bu Hua/Hama, Mimi Murphy/Rome and Jonathan Shenfield/Lalbenque
According to Leitz, a secret of German Riesling is the soil's quartz and slate. When one tastes beautifully made Riesling, the minerals are obvious. With time, their flavors evolve into those of rose water, litchi and apricot, with a splash of acidity. That flavor combination is what Riesling lovers crave...