PRAYSSAC, France (AFP) – France’s southwestern Cahors region is a new frontier for foreign investors, from Argentine winegrowers doing the “Malbec tango” to potential investor “ambassadors” from China.　Cahors is the new go-to destination for foreign investors as wine-growing land is becoming scarce -- and therefore exorbitantly expensive -- in other French regions.　“You can’t afford anything in Bordeaux or the Rhone or even in the Loire anymore,” says Chilean specialist Pedro Parra, who works fo

Celebrate Lunar New Year with artisanal mandu over Seollal

Ritz-Carlton offers Spring Festival packageThe Ritz-Carlton, Seoul is presenting the “New Year’s Prestige Getaway” package in celebration of the Spring Festival, China’s most important public holiday. The package is available from Feb. 1-18.Available to guests staying for two or more nights during the promotion period, the package includes buffet breakfast at The Garden and dinner at Oksan Buffet for two, for the duration of each stay. The price of the package starts from 300,000 won per night.

With Lunar New Year upon us, there is no escaping the elbow-to-elbow crowds that flood the nation’s train stations as millions of locals travel out of the cities to reunite with their loved ones. While long lines at ticket booths are not surprising, over the past few years, a new food culture of has also developed there, with long lines at food places have also started appearing in train stations.  Interior look at Daejeon Station‘s bakery Sung Sim Dang. (Julie Jackson/The Korea Herald)Rather th

From-scratch, Italian-style sandwiches at Bistro Piuzza

Sanjeok is a traditional holiday dish that is a variety of jeok -- skewered meat and vegetables. Unlike some other jeok varieties, sanjeok is not egg- or flour-battered. The ingredients are skewered and then grilled or pan-fried. Depending on the main ingredients used, they are called gogi (beef) sanjeok, songi (mushrooms) sanjeok, pa (scallions) sanjeok, etc. Tteok (rice cake) sanjeok is made with garaetteok, which is unsweetened rice cake that’s shaped like a long cylinder. 　Garaetteok is abun

Drinking is almost a national sport in Korea, and soju takes a large chunk of the market.Soju is so popular that the fact that mineral water sales outpaced those of soju at one of Korea’s largest supermarket chains made headlines in 2015. Soju comes in many shapes and guises, ranging from the cheap but effective brands that cost about $1 a bottle at a supermarket to those produced using traditional methods with significantly higher price tags. Regardless of the quality of soju, “anju,” or food e

Christine Cho, a Korean-American expat in Seoul, has been eating and cooking her way around the world for 16 years as a private chef. -- Ed.The list is long as to what one should eat on Jejudo Island as a visitor, but it is a top culinary destination. Some of the most flavorful fruits and vegetables in the country grow on the island and it is prized for its Jeju black pigs and the abundance of seafood from the surrounding waters. Jeju black pig is a heritage breed indigenous to the island and pr

The slow cooker is such a convenient kitchen appliance when you need to multi-task. You can do other things you need to do while it does the cooking for you. This recipe is a slow cooker version of traditional galbijjim, hence the same great authentic flavor. When I use my slow cooker, I like to minimize the prep work as much as possible. So, there’s no grating, mincing, par-boiling or browning in this recipe. 　You can do the prep work the night before. Start the slow cooker in the morning befor