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Addressing the gathering, Muller said: “With Sri Lanka’s hospitality industry heading for an all-time high, we felt that a dedicated magazine of this nature would, in its own way, complement the local food industry. Gastronomy is now very fashionable. It has its own art forms, its own way of life and its distinct joie de vivre. With the creativity, drive and savoir faire of our very own players, Sri Lanka undoubtedly has the potential to one day be the gastronomic hub of South Asia.”
“Food has been a passion all my life, an indulgent father and a mother who is probably the best cook l know, nurtured that zeal for food in me. With Gourmet Circle we aspire to go beyond wining and dining. We are on a mission to celebrate the broader view of food lifestyles laced with an intelligent and informative tone. Yes, I’m determined to stay focused with material we feature. Food and food-related it shall always be,” Muller added.
Gourmet Circle features the latest news from the local and international culinary scene. Emerging trends from around the world, exclusive 
interviews with celebrities here and abroad and all things gastronomic constitute the magazine’s focus.
‘Around Town’ talks about strawberries, cocoa-induced pleasures and a chat with Pouyan and Zohre, who continue to initiate local diners into the mysteries of Persian cuisine at their restaurant ‘Shiraz’.
‘In Season’ pays tribute to the addictive scarlet beauty – Rambutan – while ‘Good Food’ focuses on the multi-faceted health benefits and gourmet ecstasies of chocolate, the food of the gods. ‘Gourmet Guide’ continues the chocolate-trail and takes readers to better known and less known spots in the capital city which celebrates this indulgence.
Sitting at the General Manager’s desk at the Waters Edge, celebrity chef Rohan Fernandopulle talks about why he exchanged his toque for a tie, while Sunil Dissanayake at the helm at the Kingsbury shares his passion with the hospitality industry.
Then there’s ‘Gourmet Shopping’ which checks out cool gadgets, top kitchen tools, hot new products and those old favourites on local supermarket shelves, and, at the market price.
In ‘Global Tastes,’ the Ambassador for Switzerland in Sri Lanka Thomas Litscher chats about his country’s diverse culinary tastes and traditions, while Shanth Fernando, the bon vivant of Paradise Road fame, talks on all things food-related.
‘Food-o-graphy’ is a special section which makes readers a cohesive part of the magazine. You are invited to send in your entries of food photography – dishes that make you salivate or images of ingredients that would inspire a chef. The two winners of every issue get to dine at Nihonbashi and the Ministry of Crab both under Chef Dharshana Munidasa.
‘Spice Trail’ follows the humble cinnamon and venerates it as a cannot-do-without ingredient in cuisine and good living, while ‘Gourmet Trends’ brings into play the visual aspect of food as an emerging trend in fact now a must in successful gastronomy.
Gourmet Circle also celebrates tea and wine. No culinary experience is complete without wine and so ‘Wine Notes’ reveals the details of wine tasting etiquette and pairing off with chocolate, while ‘Tea Sommelier’ brings to life the experience of 12 chefs from around the world as they found their way deep in the Dilmah country. There’s also fun with cocktails when creativity comes to the fore.
“In recent years, the restaurant scene has opened up. There’s a lot of experimentation happening around us and this is really good, given the increasing number of tourists Sri Lanka is expecting. More and more Sri Lankans are now dining out. What was once a regular or random treat, has now become a distinctive way of life. This augurs well for the future. Gourmet circle thus embarks on a long and interesting journey bringing together local and foreign cuisine, trends and personalities, in a one-of-a-kind gastronomic experience thus aspiring to further raise the bar in Sri Lanka’s culinary arena,” Muller concluded.
Pix by Upul Abayasekara
