This is a good book if not The Good Book. Everything you need to bring your cooking up to a higher level. A practical book to help you feel that, actually, cooking needn’t get tougher than this and it’s well worth the investment.
TRANSPORT YOUR TASTE BUDS TO THE TROPICS THIS WINTER
Rachel’s have just launched a brand new Limited Edition pineapple, coconut & banana yogurt and a Special Edition seasonal fruits multipack, available in supermarkets nationwide.
Nielsen-Massey’s Vanilla Trifle
Whip up a treat this Christmas and serve a great British trifle with a modern twist. Developed by Will Torrent, award winning patissier &chocolatier and rising celebrity chef, this delicious festive favourite is sure to excite everyone’s tastebuds.
Uncovering Contemporary Italian Cooking at Identita
Italy has a reputation for being the spiritual home of peasant food. Whilst this is historically inaccurate, with much of what we see as peasant food being the historical preserve of nobles, it is also unfair. Italy has some cutting edge chefs in its midst. This much was evident from my visit to this year’s Identita.
Pierre Herme Macarons
The newest kid on the macaron block is Pierre Hermé. They love to get playful with their flavours, and I’m not talking about salted caramel here, I’m talking about some truly innovative concoctions.
Tramezzino: Italian for Sandwich
The meat was succulent and the fillings were tasty, colourful, fresh and most importantly generous. There’s nothing worse than a stingy sandwich.
Cigar and Cognac Tasting Dinner
Wiltons is pleased to be hosting its first cigar dinner on the 16th of November in their private dining room.
Scholtès Centre of Excellence Presents…“A Moment on the Lipsâ€Â
Unconventionally marking the opening of Scholtès’ Centre of Excellence at 98 Wigmore Street, London, a multi-faceted play was staged around the brand’s high-end appliances encased in a brave, tactile scheme by designer Patricia Urquiola.
Powder White!
If you’re of the opinion that all chalet wine is barely drinkable plonk served in anonymous carafes, then it’s time to think again. Powder White, one of the UK’s leading ski holiday specialists, is busting that myth offering a better class of house wine to all, unusually including a house rose, and for those looking for something superior to that they work with renowned wine merchants such as Berry Brothers & Rudd – wine supplier to the Royal family – and Le Verre Gourmand to source exemplary stock to offer premium wine lists to oenophile powder hounds.
Parmigiano cheese and Prosciutto di Parma
But of course, violets, Verdi and film director Bernardo Bertolucci aside, Parma and its surrounding region of Emilia-Romagna are most famous for Parmesan cheese -Parmigiano-Reggiano – and Parma ham – Prosciutto di Parma – both of which have seen worldwide sales rocket. Over the last two years, UK sales of Parmigiano-Reggiano shot up by over a fifth while UK exports of pre-sliced Parma ham increased by nearly one third between 2008 and 2010. That’s a lot of grated cheese on our lasagnas.