A seasonal dessert with the tang of plums and a floral essence of elderflower.
Rude Health porridge tasting – it’s time to get your oats
There’s always been, to my mind, something austere, some thing hair shirt, something a little well, Scottish, about porridge. It makes me think of boarding schools in the Glens and young scions of the aristocracy being herded into cold showers at 6am before being forced to eat a bowl of porridge made with water and salt.
Wimbledon welcomes Carluccio
I like old Carluccio, I like his passion and I like his food and I share his love of wild mushrooms. In fact it’s thanks to his books on mushroom collection and cooking that I have safely foraged these last few years. Well the now the grand old man of Italian cooking has moved into Wimbledon where ladies who lunch are thick on the ground.
Holi Menu at the Cinnamon Club
London’s modern Indian restaurant, The Cinnamon Club, is illuminating Westminster as it plays host to the most colourful festival in the Hindu calender, Holi with a five-course tasting menu from 1st – 6th March 2010.
Celebrity Chefs Say Cheese for National Dairy Week
To celebrate National Dairy Week the British Cheese Board (BCB) has been asking our favourite celebrity chefs to reveal some of their top tips for cheese. National Dairy Week aims to raise awareness of the nutritional benefits of dairy products, including cheese, and the vital role they can play as part of a healthy, balanced diet.
Tetsuya Wakuda’s vinegars. Not for your chips
Award winning Chef Tetsuya Wakuda’s vinegars and vinaigrettes are essential ingredients in the kitchens of his Sydney based restaurant, Tetsuya’s and are now available in the UK.
Snow Gastronomy a foodie winter break in Austria
“I’m not normally a winter sports person, to be honest. When I was growing up such a concept was foreign to our family. My father said ‘Winter? Holiday?’ in the much same way Peter Kay’s father said ‘Garlic? Bread?'” The lure of fine food and gentle, sensible fun in the snow finally gets Nick Harman on a plane to Austria.
Whenever…Notting Hill itsu to open in March
itsu is opening its largest ever restaurant in Notting Hill, during the second week of March. This fourth restaurant will offer shoppers, local professionals and visitors to nearby Portobello market – itsu’s trademark quality, healthy Japanese menu.
Kiasu, London
‘Our chefs are ANGRY chefs,” declares Elizabeth Seah of Kiasu with a big, irreverent smile on her face. ‘They’re really angry. Cooking at Kiasu means staying as faithful to the original dishes as possible, down to the very last detail – and that takes hard work
Golden curry sauce is perfect match for the great British chip
There’s still time to try a perfectly ‘posh’ accompaniment to the great British chip with one very special ingredient: gold. Curry Sauce and recipe are here.