Wild Caviar has almost vanished from face of the Earth and the privileged few that are still able to enjoy its delicacy are hit where it hurts most, their wallets.

However, Caviar Azovka hopes to revive the rare treat through their precise farming and a strong ambition.

“Most of the countries, and their historic producers of Caviar, have had to ban exportations of wild Caviar so as to protect the Sturgeon species and ensure its survival.”

We have recently had the opportunity to have dinner @ FINDS, Hong Kong’s pioneer of Modern Northern European Cuisine.

FINDS is an acronym for Finland, Iceland, Norway, Denmark, and Sweden—the collection of countries that inspired its menus and design.

The modernist decor and menu of updated Northern European classics attract a clientele of design-minded locals and stylish travelers.

Paul Smith, known for his sense of fun and optimistic attitude, has designed a bottle for Evian which will be on sale in limited amounts until Christmas.

It is a nice glass bottle with colourful stripes around the top, printed with organic ink!

The annual Evian designer bottle tradition began in 2008 with a limited edition bottle designed by Christian Lacroix, followed in 2009 with Jean Paul Gaultier.

This special limited edition illy Art Collection was designed by renown Spanish film director Pedro Almodóvar to coincide with the release of his latest film, Los Abrazos Rotos (Broken Embraces).

Nespresso have released three new Grand Cru espresso’s into their range which come from the worlds top coffee producing countries.

These new coffee capsules will offer Nespresso owners more variety, and will extend the current line of Nespresso Grand Crus instead of just being a seasonal offering.

The idea, beyond providing a unique flavor, is to support the local ecosystems, making this a green initiative as well as a premium one.

Bon Appétit has named their top 10 best new restaurants in America.

From the press release: “Today’s most exciting restaurants have a lot in common.”

“ They represent the new standard: simple, satisfying local food—all served with zero pretense. They support local farmers, sustainable agriculture, and regional cuisine. “