

Allspice
"Everything is in there: it gives you a hint of cinnamon, nutmeg, that pepper-y, clove-y taste, all of these different flavours out of...
Feb 12, 2024


Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
Feb 11, 2024


Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
Jan 28, 2024


Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
Jan 17, 2024


How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024


Questions arising - a cookbook present
"Emma Freud: Because you aren’t surrounded by an Indian community in the UK, has your cooking become more anglicised? Chetna Makan:...
Jan 10, 2024


Then, now, national dishes - Denmark
"Lacking the wild natural surroundings of their northern neighbours in which to climb and hike, the Danes have made eating their...
Jan 7, 2024


A chef's life - down, up, and down again
"He became an apprentice chef to answer a simple question: did food exist that was better than that which he’d eaten?" Stephen Downes...
Jan 4, 2024


Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and incorporate the three basic...
Nov 30, 2023


From murgh ka soola to chicken tikka
"There are many variations of this particular dish. The one here happens to be the simplest. I have adapted it so the cooking can be...
Nov 28, 2023


More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
Nov 15, 2023


From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
Oct 21, 2023


Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
Oct 16, 2023


Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
Oct 11, 2023


Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
Sep 30, 2023


Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
Sep 22, 2023


Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
Sep 18, 2023


India and potatoes
"Potatoes seem to have become the roots of Indian cuisine, but India's relationship with potatoes is a little over 300 years." Armaan...
Sep 4, 2023


The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
Aug 31, 2023


Deliciously English
"sometimes it takes years of looking at other countries to realise how wonderful your own actually is." Jamie Oliver I'm sort of killing...
Aug 28, 2023

