A brief introduction to the Danish Oyster Festival which was held recently in the seaside holiday town of Romo, where rock oysters are threatening to overwhelm the native breed,
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Serving up work, hope and fine food
Review about a celebration and fundraising dinner sponsored by PwC in honour of Beyond Food and Brigade Bar + Kitchen in London.
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Nobs and Nosh, flicking through the pages of star dining
This delightful book is full of stories about food told by royalty, aristocrats, actors, dancers, politicians and other ‘nobs’ of the day.
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Always Add Lemon
Chef Danielle Alvarex has a catchphrase – Always Add Lemons, and it’s the name of her first book. This review uncovers a selection of recipes and stories that have made this California-trained chef a top draw in Australia.
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Feelings for a bowl of Ramen
Cooking and eating should make you feel something, hope or an emotion. I felt great cooking this ramen.
Read moreCooking with strangers around a Table Less Traveled
Squinting into the screen of my mini-iPad I see friendly, smiley anonymous faces staring back at me in a culinary Zoom session. We’re gathered with a sense of community, to share our time and isolated spaces and take part in an interactive cooking class. I’ve signed up for 90 minutes of expert tuition, connecting with […]
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Tree of Hope Cook Book
A group of west Kent, England chefs, cooks, restaurateurs and artisan food producers have left the white heat of the kitchen and joined with Tonbridge-based charity Tree of Hope to produce ‘The Cook Book’, a tasty collection of lavishly illustrated foodie stories and recipe. Family-focused Tree of Hope latest fundraising initiative is ‘The Cook Book […]
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Pasta Limone, family and the Menton Lemon
Pasta making is a family affair in Italy. Secret recipes, sauces, fillings for raviolis are passed down from nonnas (much loved grandmothers) to future generations of home cooks. And for one Italian family in one of the busiest shops in Menton, France this is happening right now. The star of the show is a deliciously […]
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Seasoning ending for Norwegian Skrei, cook with Michel Roux Jr
With only a few weeks left of the Skrie (a firm, fleshy white fish from the cod family) season, here’s a recipe created by chef Michel Roux jr (pictured below). Caught straight from the cold, clear waters of northern Norway, the Skreiseason runs between January and April. The cod spends most of its life in the […]
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Cobnuts for roasting, buttering, soups and in pork casseroles
Cobnuts are the British equivalent of hazelnuts and are often found in plantations known locally as platts. They are very versatile as a snack and cooking ingredient.
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