

Robert Carrier triumphs again
“the first taste [that] may surprise.., but adventure your palate as your ancestors did. And remember the history of the world in this...
Oct 18, 2021


Hot dipping
"The demand for dips in the European food industry is high. In 2019 research agency Euromonitor showed that sauces, dressings and...
Oct 16, 2021


Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
Oct 15, 2021


Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
Oct 14, 2021


Dinner brings memories of yesteryear
"food memories. They aren’t just based on the facts, or our need for survival, but are shaped by the context ― the company, the situation...
Oct 9, 2021


Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
Oct 3, 2021


Feasts on platters
"Wherever you are in the world, the minute you start putting great ingredients together you're guaranteed good eating." Jamie Oliver The...
Oct 1, 2021


Chia pudding/pots - are they really delicious?
"Oh good lord .. this is not a pudding.. it IS rabbit droppings in a bowl of post nasal drip." - a blog commenter I have been chia seed...
Sep 30, 2021


Arancini - Sicilian leftovers
"anything you can enjoy in risotto, you can make into risotto balls." Chef Paul (Paul Shufelt) - Edmonton Times We tend to think of...
Sep 24, 2021


"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
Sep 23, 2021


Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
Sep 18, 2021


I failed - lucky dip
"failure is funny, and makes for great story-telling" Claire Lower - Lifehacker The above is what I was aiming for last night for dinner....
Sep 16, 2021


Crossing the bridge noodles
"The dish relies on great chicken stock - so much so that restaurants guard their recipes like crown jewels." Tony Tan I'm back to first...
Sep 12, 2021


Breakfast salads
"Basically it’s your fry-up PLUS the ingredients of a nutrient-packed green smoothie, all on one plate." Lucy Feagins - The Design Files...
Sep 11, 2021


Knickerbocker glories and banana splits
Summer is on its way so I think it's alright to talk about ice-cream. On the left is a photograph from one of those old delicious....
Sep 8, 2021


Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
Sep 5, 2021


Steak sandwiches
"An item which, at its best, seems to exist in the sublime but which, far too often, falls apart under pressure." Tony Naylor - The...
Sep 4, 2021


Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
Aug 25, 2021


Duck confit - easy but expensive
"there are few things I have ever eaten that more effectively illustrate the point of the whole damn business that is home cooking." ...
Aug 24, 2021


Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
Aug 19, 2021

