

I forgot the Faroes
“The Faroese food, especially the fermented food, is something you keep to yourself, You eat it, but only if no one is looking.” Poul...
Nov 18, 2024


Great title - Good food on bad plates
"Fish and chips always tastes better when eaten out of a newspaper; Pad Thai seems so much more authentic in a polystyrene tray bought...
Nov 14, 2024


Canada - " it's not just about the poutine"
"Okay, quite a lot of it's about the poutine" Hostelworld Indeed it is - it appears at the top of most top ten lists, but I have...
Oct 22, 2024


Bulgogi
"Chef-owned restaurants are the key to growing a cuisine." Hooni Kim/Serious Eats My older son and his family are currently in Korea...
Oct 5, 2024


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...
Sep 22, 2024


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 -...
Sep 16, 2024


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...
Sep 5, 2024


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...
Aug 27, 2024


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...
Aug 13, 2024


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...
Jul 1, 2024


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...
Jun 24, 2024


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...
May 29, 2024


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...
May 19, 2024


"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...
May 13, 2024


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...
May 9, 2024


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...
May 7, 2024


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?’...
Apr 29, 2024


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...
Apr 25, 2024


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...
Apr 11, 2024


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...
Apr 7, 2024

