Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans together with salt. The resulting thick paste (which is high in protein and rich in vitamins and minerals) can be used in sauces and spreads, or mixed with dashi soup stock to serve as miso soup. Miso is very widely used in […]
Click here for a full portionCapability restaurant, Waldorf Astoria Syon Park
I often have fantasies of winning the Lotto and never having to set foot on a steamy, heaving Tube carriage again. I would have a personal driver to take me here, there and everywhere as I relaxed in the back seat, watching everybody else suffering through their commute. Or so you’d think. Last week, Andrew […]
Click here for a full portionRuby grapefruit & Campari granita
Do you ever catch sight of yourself reflected in a mirror or shop window and think: “Oh my word, I look exactly like my Aunty Betty!”, or words to that effect? I don’t even have to look as far into the family tree as an aunty or a distant cousin: I am the spitting […]
Click here for a full portionSaturday Snapshots #152
Going…. going…. – Amsterdam, April 2010
Click here for a full portionFood & Wine Blogger Indaba 2011, Cape Town
As I pointed out in my post on Wednesday, I believe deeply and passionately in blogging as a manifestation of the right to freedom of expression; as a deeply fulfilling creative outlet; and as a living testimony to the Internet’s power to create and sustain communities of people with shared interests and goals. And as […]
Click here for a full portionFood blogging: the state of the nation and some thoughts
Why do I blog? It’s not a question that I often give much thought to. After seven years, it becomes a little like asking “why do I breathe?”. It’s just something I do, as a matter of course, nearly daily; a creative outlet that engages my cooking, styling, photography and writing skills all in […]
Click here for a full portion
