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The former head chef of two-Michelin star restaurant, Le Gavroche, Chef Gaetano Farucci is only too aware of the ever-developmental and exploratory dedication required in Michelin cuisine. Originally from Puglia, Italia, he defies the stereotype and was not born with the passion for cooking, neither did he draw inspiration from famous chefs or his mother or grandmother. His extraordinary journey was unearthed in the desire to get his hands dirty. And, it must be said, what a beautiful result. His aspiration for the hands-on is reflected in his collaboration with Smokin Brothers, where Gaetano was welcomed into the Smokehouse to...

Is raw smoked salmon safe to eat? When we say ‘raw’ salmon we really mean cold-smoked salmon, whereby salmon goes through the smoking process at cooler temperatures than when hot-smoked. Hot-smoking does indeed cook the fish due to the temperatures at which the fish is smoked. However, cold-smoked salmon is not fully cooked during the smoking process, retaining a raw-like temperature.   Hence, the conversation around ‘raw’ salmon is really asking the question: is cold-smoked salmon safe to eat? In short, the answer is yes - but there are some crucial standards to ensure have been met with regards to...

High quality smoked salmon is not just a delight for the senses, but for the body too. Flavour, texture and the nutritional profile are all directly related to the quality of the fish being consumed. The lower the quality of the salmon results in a lesser taste experience, an inferior texture, and significantly diminished nutritional benefits. High quality smoked salmon makes sense whichever way you look at it - however, how do you really know if the products you are consuming are indeed high quality? True quality is determined by considering various factors such as appearance, texture, flavour and source....

Cold smoked salmon is a popular delicacy, adored the world over for its subtle smoky flavour and silky texture. The cold smoking process involves curing and smoking the fish at lower temperatures than the hot-smoking process; and it is the lower temperature that transforms the cured and air-dried food into the sought-after indulgence we all know and love. The Smoking Process Origin Story:  Smoked meat can be traced as far back as the cavemen. It is understood that the early cavemen would hang freshly caught meat in their homes to dry it, and by a fortuitous accident the smoke from...