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Sep 22
A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
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Sep 16
What is it with kewpie mayonnaise?
"umami incarnate" Ian Knauer/Grub Street This post actually and somewhat indirectly comes from one of Nigel Slater's first recipes -...
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Sep 5
When love goes wrong, travel and start a blog
"The story is about how a professional eater met a professional chef and now we share stories, recipes and video on our site." Ayngelina...
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Aug 27
Different noodles, different dish
"What matters is balance" - Nigel Slater I began with a dish - Curry mee from Madhur Jaffrey's Far Eastern Cookery - quickly became...
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Aug 13
Greenland - so little and so much
"the sea giveth and giveth plenty" Greenland Adventures In recent years the world has become aware of Greenland because of the Greenland...
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Jul 1
Iceland - what really is a national dish?
"we're talking about a cuisine deeply influenced by isolation and the harsh climates of the North." Campervan Reykjavik I'm continuing...
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Jun 24
Chicken, saffron, almonds - a Spanish lucky dip
"I felt a little dubious about the combination of ingredients before testing it, the red wine gives a rich colour and flavour, the...
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May 29
Poutine - trendy junk food
"when seen for the first time, poutine looks like a culinary catastrophe." Rebecca Nicholson/The Guardian Indeed it does, but then...
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May 19
A sort of French heritage
"What had stuck was the taste for a kind of food quite ideally unlike anything I had known before. Ever since, I have been trying to...
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May 13
"Finland is the green vigour of a forest"
"Much Finnish cooking suggests the outdoors, the pleasures of the campfire." Dale Brown - Time/Life The Cooking of Scandinavia Finland...
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May 9
Vegetables then and now
"Vegetarianism wasn’t just perceived as a dietary choice but a lifestyle one. If you were veggie you were a hippie." Fiona Beckett/BBC...
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May 7
First recipe impact - is it why we buy?
"without naming names, I find that many miss out on the opportunity to sell the casual reader by making your first recipe absolutely...
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Apr 29
The delights and annoyances of a Persian lunch
“One of the joys of restaurants is that they’re a brilliant place for disclosure. If you’re going, ‘Sorry, what? You did what? To whom?’...
16 views2 comments
Apr 25
Desi or dépaysé - inventing comfort food
"Being the child of an immigrant has its own issues because your identity is so torn." Afreena Islam "Desi: a person of birth or descent...
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Apr 11
A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
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Apr 7
Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
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Mar 22
An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
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Mar 3
Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
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Feb 17
Almost 50 years post Cuisine Minceur
"This was far and away the most influential cookery book of the latter half of the last century. It affected almost everything we eat...
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