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Sean Connery’s widow shares dying wish

The widow of Sean Connery has revealed the actor's dying wish. Micheline Roquebrune informed the <a rel="noopener" href="https://www.dailymail.co.uk/mailonsunday/index.html" target="_blank">Scottish Mail</a> that before her beloved husband passed away, he had asked for his ashes to be scattered across his native Scotland and in the Bahamas, which is where he had lived after retiring. "He wanted his ashes to be scattered in the Bahamas and also in his homeland," she told the outlet. "Whenever it is possible and safe to travel again, then it is the family's intention to return to Scotland with him." Roquebrune, who was Connery's wife of 45 years, also shared that a memorial service for the legendary actor will take place in his birth country. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838716/sean-connery.jpg" alt="" data-udi="umb://media/83c2e3779745449fad920b25140a76de" /> Roquebrune is a French artist and also revealed that her late husband would be cremated at a private service in the Caribbean island at a later date. "We would like to organise a memorial service for him in Scotland -- that is our hope. But we cannot say when this will happen exactly," she said. On October 31 that Connery died peacefully in his sleep surrounded by family at his home in the Bahamas. He was 90 and it is believed that in his last years, he struggled with dementia. "It was no life for him," she told the <a rel="noopener" href="https://www.dailymail.co.uk/news/article-8901151/Sean-Connerys-widow-Micheline-reveals-final-moments-Bond-star-died-aged-90.html" target="_blank">Mail on Sunday</a> following his death. "It took its toll on him. He was not able to express himself latterly. At least he died in his sleep and it was just so peaceful. “I was with him all the time and he just slipped away. It was what he wanted." Connery is survived by Roquebrune, whom he married in 1975; his son by ex-wife Diane Cilento, actor Jason Connery. He also has a grandson from Jason's marriage to actress Mia Sara. The Bond star was married to Australian actress Cilento from 1962. The couple divorced in 1973 and Cilento died in 2011.

Caring

Three-Michelin-starred chef bans meat from her restaurants

When you walk into any of Dominique Crenn’s San Francisco eateries, do not expect to find any pork or chicken. The three-Michelin-starred chef has announced that her restaurants – Atelier Crenn, Petit Crenn, Bar Crenn and the forthcoming Boutique Crenn – will no longer serve land-based meat. “Meat is insanely complicated – both within the food system and the environment as a whole – and, honestly, it felt easier to just remove it from the menus all together,” the chef said in a statement. “Local and sustainable fish and vegetables are just as, if not more, versatile – and delicious.” Crenn said some of her restaurants have been meat-free for years. “What people haven’t talked about is [since] I opened Petit Crenn in 2015, it’s been fully vegetarian and pescatarian, we didn’t have any meat there,” Crenn told <a href="https://edition.cnn.com/travel/article/dominique-crenn-michelin-star-chef-meat-ban/index.html">CNN Travel</a>. “But I never advertised it. And then Atelier has been meat free for the last two years.” The chef said while she is not a pescatarian or vegetarian, she hopes to “effect real environmental change” through her dining group. “I know the impact of the way that we fix meat nowadays is not good. It’s killing us, it’s killing the planet,” she said. “I’m trying to make the best decision for my surroundings and the planet and myself. But I’m not forcing anybody to do that. But what am I asking is -- I really want people to think about their actions and their behavior and what they can impact on their own. And it’s pretty easy. You know, the little things will go such a long way.” A reduction in worldwide beef and lamb consumption would help reduce carbon emissions and stave off dangerous climate change, a <a href="https://time.com/5646787/ipcc-climate-change-land-report/">UN report</a> released in August found. Another study published in the journal <a href="https://www.nature.com/articles/s41586-018-0594-0.epdf?referrer_access_token=XZVziR7TomkKxdcQPHzQztRgN0jAjWel9jnR3ZoTv0M2ZckU8PFAjFp2beHrcOXhMGtzE8nzrDqubMx9ONW9ULSbbQ_WUw8pvU9o1FaesDGn7Yyqm7rBefxpvX03Wpn9fVoWCmNUMPUJaksaTZag7YHqVuReazO6_biSFBudf0fo2_DKzyNTaIKyTK4Iuxp7tpl7fPwJrWv85CogEUuSnsQ9AdQHF4LkpZHfMiYl558qP0i6uGuTstvERNFrGr3v_E1KpZK84cX4qaGEUh5_IiX_HQ7lH9hoEbY6vHOB4Bh893_N1hZK2CL4CocbFg00&tracking_referrer=www.theguardian.com">Nature</a> found that to keep global warming under 2C, an average world citizen needs to eat 75 per cent less beef and 90 percent less pork. The average world citizen also needs to halve their consumption of eggs, and replace them with <a href="https://www.theguardian.com/environment/2018/oct/10/huge-reduction-in-meat-eating-essential-to-avoid-climate-breakdown">five times as many legumes.</a>

International Travel

Michelin impossible: Why this outback KFC restaurant is chasing the highest food honour

A KFC restaurant in Alice Springs, Northern Territory is pushing for one of the highest international dining honours available: A Michelin Star. Sam Edelman, who owns the Alice Springs KFC, told <a href="https://www.shutterstock.com/image-photo/bangkok-thailand-30-mg-price-2018-1044552979?src=mTnFWWy_AkbDyqiK7wAn_w-1-2&studio=1">Yahoo News Australia</a> he runs the “most remote KFC in the world” and meets the criteria for the star. “My store serves people who travel from 500 to 1000km away,” Mr Edelman said. “That’s part of the criteria - the food is worth a detour, worth a journey to enjoy.” Edelman came up with the idea after watching a documentary on Netflix. In order to get a Michelin star, the restaurant has to use quality products, have a “mastery of flavour and cooking techniques”, the chefs must have personality, it should be value for money and the food has to be consistent. However, the guide for the star has been met with criticism as people think it’s biased towards French cuisine and technique. In 2016, it awarded a star to a cheap Singapore street food outlet known for a braised chicken dish in a welcome break from tradition. Edelman is hoping to get the attention of the Michelin judges to a variety of quality restaurants across Australia. “It’s a bit of Michelin: Impossible, but let’s make it possible,” he said. “As I say to my staff sometimes, ‘bucket, why not?’”

Domestic Travel

How one Michelin starred chef deals with the enormous pressure

NYC’s The Langham Hotel had a Michelin star and was a well-known favourite of celebrities, such as Sarah Jessica Parker and Leonardo DiCaprio before 32-year-old chef Scott Schneider took over as head chef. The restaurant, Ai Fiori, opened in 2010, with Schneider joining as a line cook in 2011 and he never thought he’d become head chef, let alone obtain the sought-after position in such a short timeline. Schneider has retained the Michelin star status of the restaurant as he has been the head chef for a number of years. He spoke to <a href="https://kitchen.nine.com.au/2019/04/05/13/17/chef-scott-schneider-michelin-starred-chef-ai-fiori-the-langham-hotel-new-york-city">9Honey Kitchen</a> about what to look out for in the reviewers who are in charge of handing out the stars. "We don’t really know when the [Michelin guide reviewers] come in," Schneider explained. However, there are a few details to look out for. "Most of the time it's a French couple. They will usually order the tasting menu and they're usually looking at every little detail; under the tables, all the food, the menu, every tiny thing." As Schneider was born in Ohio, went to a vocational culinary school and fell in love with food, he realised he needed a change of scenery. "I just I figured if I wanted to work in some great kitchens, then this was where I needed to be. They don’t really have that where I'm from in Ohio," he chuckles. "It's kind of surreal. I have family and friends that come from Ohio and they dine here and they're just blown away and say things like; 'you're the chef in this restaurant? Wow.' – sometimes you forget how wonderful it all is, and it helps you not to take it for granted." However, Schneider doesn’t let the pressure get to him. The variety of his work keeps him engaged, and the people he works with aren’t bad either. "This [Ai Fiori] is home. We have a good team, you know. We're evolving the menu and food all the time and you can't get bored in the kitchen. If you get bored, then there's a problem." Each dish that goes out is a team effort, which Schneider is proud of. "A lot of research goes into each dish, we taste and play around with flavours and ideas," he says, adding that this is really "the fun bit,” he explained. "When we get to a point where we're happy with it, we'll have our peers taste it, all the sous chefs will talk about it, maybe it needs more acid or a different herb or whatever. Then once we all agree, that's when the dish happens. It's not just me. It’s a team."

Food & Wine

Street food stall with Michelin star

Hungry diners queued up at a small, modest street food stall in Singapore recently to get a taste of the restaurant's local delights worthy of a coveted Michelin star. Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle made dining history on Thursday when they became the first street food stalls in the world to be awarded a star by Michelin as French critics revealed a Singapore guide of 29 establishments. Singapore is the first Southeast Asian country and the fourth in Asia to be rated by the Michelin Guide. It has more than 100 open-air "hawker" centres and 6,000 stalls selling popular multi-ethnic meals. Chan Hon Meng, owner of Hong Kong Soya Sauce Chicken Rice and Noodle, said he was honoured to receive the recognition as he cooked up treats for the extra customers. Chan hopes his stall's success will encourage more young people to enter the hawker trade, which is starting to suffer from a lack of successors for the stalls, which are primarily run by elderly cooks. "I am very excited. Never knew hawker food can go global," Chan said in front of his stall. "Hopefully the next generation will also pick this up." Roy Seeto, who often visits the pork noodle stall, praised Chan. "I think he deserved the award. Really deserved it," Seeto said. The 51-year-old chef said he had no immediate plans to increase prices of his food, such as his signature chicken rice dish, which he serves roughly 150 times per day at lunchtime for $2.50, or $1.85, per plate. Written by Christophe Van Der Perre and Sophia Soo. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/travel/international/2016/03/singapore-changi-airport-expansion/">Singapore’s Changi Airport set for huge expansion</a> <a href="/travel/international/2016/08/10-inflight-meals-that-taste-rather-yummy/">10 inflight meals that taste rather yummy</a> <a href="/travel/international/2016/02/countries-with-the-best-food/">8 countries with the best food</a>

International Travel

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