Americas
California takes aim at ultra-processed foods
So often the pioneer in setting gastronomic trends and implementing new regulation of food and foodservice, the state of California has announced a crack-down on processed foods and food dyes. “The food we eat shouldn’t make us sick with disease or lead to lifelong consequences,” said Governor Gavin Newsom, as he pledged to work with the industry, consumers and experts to “crack down on ultra-processed foods, and create a healthier future for every Californian”. This push for healthier diets is likely to be in line with the thinking of incoming health minister Robert F. Kennedy Jr.
A Nobu feast for Golden Globes nominees
The great and the good from the world of film and TV were treated to an exclusive dinner at the Golden Globes Awards, which saw legendary chef Nobu Matsuhisa serve up a feast of his signature dishes. The dinner included some of the restaurant’s most popular dishes of all time; including yellowtail jalapeno; sashimi salad with Matsuhisa dressing; tai Matsuhisa nigiri brushed with nikiri soy; caviar taco; and the classic miso black cod. To accompany the meal guests could pick and choose from various premium bottles of champagne, and Saratoga Spring water while snacks included edamame and shishito peppers.
Asia Pacific
New dining partner for Cathay Pacific airline
Hong Kong airline has announced a new catering collaboration with the Michelin-starred Cantonese restaurant Yat Tung Heen. The new ‘Hong Kong Flavours’ menu presents a range of authentic local fare for Premium Economy and Economy class customers on selected flights. Helmed by chef Tam Tung, the restaurant has been a Hong Kong favorite since 1990. It is the first time the airline has teamed up with a Michelin-starred restaurant. “Our hope is to enrich every traveller’s journey by giving them a taste of our home city’s unique and iconic flavours, brought to life by the culinary craftsmanship of Cathay Pacific and Yat Tung Heen,” said Cathay General Manager Customer Experience and Design Vivian Lo.
Giant tuna sells for $1.3m at prestigious Tokyo auction
A tuna fish “the size and weight of a motorbike” has fetched 207m yen – $1.3m – at the important annual new year auction at Tokyo’s Toyosu Fish Market.
The winning bid came from the multi-award-winning Onodera Group which said the fish would be served at its Ginza Onodera restaurants. It is not the first time the group has forked out at the Ichiban Tuna auction – this being the fifth consecutive year it has done so. The auction triggers enthusiastic bids as potential buyers vie for the year’s first tuna, which is said to carry good luck. This was the second highest ever auction price, after the 2019 auction when a 278kg blue-fin tuna collected 333.6m yen.
Europe, Middle East and Africa
McDonald’s faces further harassment claims
Two years on from an investigation into sexual harassment of workers in McDonald’s stores across the UK, reports of continued cases have surfaced. More than 700 current and former junior employees are now taking legal action against the firm, accusing it of failing to protect them. The claims include workers alleging being groped and touched up and a lack of support when reporting inappropriate behavior. Others called the working environment toxic and several have now left their jobs. These new claims are all said to have taken place after the initial investigation when McDonald’s said it had fallen short of its duties and apologized when reports first surfaced in 2023.
Cataluña World Gastronomic Region for 2025
The region of Cataluña in the north east of Spain has kicked off the new year as the World Gastronomic Region, a distinction awarded by the International Institute of Gastronomy, Culture, Arts and Tourism. Home to world famous restaurants including the now closed elBulli, El Celler de Can Roca and the current holder of the title World’s Best Restaurant Disfrutar, the region has a rich culinary heritage that it will be sharing with the world throughout the next 12 months. “Catalan cuisine is based on tradition and innovation – they don’t compete – they come together to make a greater brand for Catalan cuisine,” said Arantxa Calvero, director of the Catalan Tourist Board.
Tina Nielsen
