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【酒思飯局】 多變的Semillon葡萄
By
David Wong
名家分享
酒思飯局
,
波爾多
,
Sémillon
,
白酒
,
法國
充滿蜜糖杏桃香氣,口感豐滿,齒頰留香,令人一試難忘。早前筆者品嚐了這瓶Haut Brion Blanc 2014波爾多白酒......
...
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【酒思飯局】 特別的龍舌蘭
By
David Wong
名家分享
龍舌蘭
,
tequila
,
Mezcal
,
風格
,
味道
上次介紹了龍舌蘭 ( Tequila ) 的基本風格,今期談談一種特別的風格 —— Mezcal.....
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【酒思飯局】 意大利的白蘭地:Grappa
By
Crystal Chan
名家分享
意大利
,
Grappa
,
釀酒
,
葡萄
,
加烈酒
意大利人可不浪費,製作葡萄酒後,一大堆看似沒用的葡萄渣 ( Pomace ),就拿來製作烈酒Grappa,可謂葡萄酒的副產品......
...
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【職場求生術】升職落空 「味」係元兇?
By
Peter Cheung
名家分享
Career Advice
,
名家分享
,
職場求生術
,
體臭
,
臭味
過年後唔少人起身走人,升職音樂椅又係時間響起。假如你睇表現睇年資........
...
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發掘年輕新星 弘揚點心手藝
招職頭條
味道
,
廣東點心
,
根基
,
封面故事
廣東點心款式眾多,包含不同烹調技巧,小小的點心卻是如此博大精深,無論在食材運用、火候控制以至賣相也極考點心師傅的功力。香港半島酒店為傳承點心手藝,培育年輕點心精英,與南華早報青年報《Young Post》合辦「青年精英點心挑戰賽」,現正接受報名,冠軍得主可獲香港半島酒店一年廚藝學徒實習體驗及現金獎港幣25,000元,為日後成為點心師傅打好根基,發揚點心手藝。
...
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