Zoe Perrett

  • email: perrett.z@googlemail.com
  • Devnaa: Indian-Inspired Desserts- Roopa Rawal

    Friday February 8th, 2013

    Bijou confectionary company Devnaa is out to disprove the notion of Indian mithai as the exclusive preserve of those with an entire mouthful of sweet teeth (or, more likely, no teeth at all). It's a solid buy for a spot of sweet Valentine's seduction or even just sheer cold weather comfort.

  • Romantic Real Ales

    Thursday February 7th, 2013

    Sam Smith from the diminutive Pressure Drop Brewery knows his beer - and he reckons real ale is the quickest route to romance this Valentine's Day. 

  • Get Your Lover's Corn A-Popping With blinkbox

    Thursday February 7th, 2013

    Snuggle up on the sofa, switch on the telly and fire up a film this Valentine's Day. You'll need a pretty seductive snack to impress - Cheeky Frog's 'aphrodisiac popcorn' should ensure the action doesn't just happen onscreen.

  • Putting The Knife Into ‘Fork Me, Spoon Me’

    Monday February 4th, 2013

    I first encountered Ravinder Bhogal’s food on a trip to a Basmati symposium in India, and, despite feeling a shade ‘Delhi’-cate, I liked it, and not a little. So I was rather enthused to come across Ravinder’s 'supperclub series at the South Place Hotel.

  • Indian Essence

    Monday February 4th, 2013

    Indian Essence is clearly the Kohinoor diamond in a crown of Petts Wood paste gems. Food quality is undeniable- but it's a case of 'ask not what Atul Kochhar can do to reinvigorate local Indian dining, but what local residents are willing to try in order to reinvigorate local Indian dining'. 

  • Ssssssizzling Sichuan for the Year of the Snake

    Saturday February 2nd, 2013

    ‘Kung hei fat choi’ might sound like it describes how you feel after a few too many spring rolls as you watch dragons dance their way through Chinatown, but it’s also the way to bid your celebrating compatriots ‘Happy New Year’ on 10th February.

  • Yip, Dhruv’s Winging His Way To You

    Thursday January 31st, 2013

    Dhruv Baker is embarking on a tasty tour with Malaysia Kitchen, bringing the country's cuisine to the masses with a series of February demos at Wing Yip oriental superstores across London. 

  • Scoffing Sushi and Shooting the Breeze

    Tuesday January 29th, 2013

    Wabi's modern Japanese food looks good and gor, blimey, it tastes good too. For all his weird-and-wonderful culinary wizardry, chef Scott Hallsworth maintains a deceptively calm composure. But there’s a lot going in the head of that genial bloke with the easy grin...

  • Wabi

    Tuesday January 29th, 2013

    They say absinthe possesses potent mind-bending properties. And a ‘green fairy’-laced decoction at Scott Hallsworth's Wabi certainly sets me up for a meal surreal from the scratchings that tell the eye ‘pork’ but scream ‘rice’ in the mouth, to a dessert of more 'chocolate textures' than you could shake a Flake at. 

  • Fortnum's Gets A Bun In The Oven

    Monday January 28th, 2013

    We won’t bore you with the news that baking’s big business. We will, however, regale you with the tale that Fortnum & Mason are launching a temporary bakery and stoking shopper’s fires with goodies from a regularly changing roster of top chefs.

  • Simmonds Simmers Up A Great British Menu

    Monday January 28th, 2013

    Watching big name egos wrangling for supremacy over talented underdogs will be even funnier on this year’s The Great British Menu, which culminates in a Comic Relief charity banquet. For this series, Michelin-starred Adam Simmonds sharpened his knives for the first time.

  • Nonsensical National Nibbling

    Tuesday January 22nd, 2013

    I see it’s almost National Potato Day. And Farmhouse Breakfast Week. But does branding a particular period with a high falutin’ moniker actually up consumption? I’m not sure I believe people from Perth to Portsmouth are downing beans by the bucketload simply because some trade body deemed it The Day To Do So. 

  • Grains of Wisdom: A Rice Masterclass

    Tuesday January 22nd, 2013

    Rice is not nice. In fact it proves resolutely unkind to me when I attempt to cook it every which way. I’ve tried everything: rinsing, stirring, leaving it alone, covering it, salting it and standing over it murmuring talismanic incantations like a grainy shaman.  So for fellow failures, here’s a host of tips and tricks from my savviest friends.

  • Don’t Get Burned- Have Ye Some Haggis

    Tuesday January 22nd, 2013

    Ahhh, meat. Like wot London went batshit crazy for in 2012 in the myriad monoglottals opening throughout the capital faster than you could say ‘with a moo moo here’. And with his Selkirk Grace, old Rabbie Burns inadvertently provided the perfect mantra for the meat-lovin’ masses.

  • Cook Wrap Sell- Bruce McMichael

    Monday January 21st, 2013

    These days, who doesn’t have a culinary speciality? You can’t visit a friend for fear of being bestowed with yet another jar of their ‘special chutney’. But wouldn’t it be nice to sell your wares to willing customers instead?

  • Zaika

    Monday January 14th, 2013

    A Negroni, a Manhattan, and a bowl of smoked almonds. Perfect. Seeing as we’re getting such a good-value dinner, a pre-pre-theatre menu aperitif seems more reward for our smart dining plan than profligate excess. That’s how we’re justifying it, anyway.

  • Porridge and Parsimony- Part II

    Tuesday January 8th, 2013

    Managing to manage your moolah and your munching? Congratulations. If you’ve been a successful scrimper you might even be ready to graduate to the advanced level of ‘gaining ridiculous returns for your meagre outgoings’. In the final phase you'll get to eat out AND have treats.

  • Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts- Mary Isin

    Tuesday January 8th, 2013

    If you go and dig around the Christmas leftovers cupboard- what do you mean you don’t got one?- you might find one of those whimsical, hexagonal boxes of Turkish delight. And you might think a few glunky cubes would be the perfect accompaniment to this sweet tome. Wrong.

  • As Greek As It Gets

    Monday January 7th, 2013

    'Eating doesn't get Greek-er than this!', as John Torode and Gregg Wallace might proclaim. But does the restaurant live up to its self-inflicted hyperbole? Having spent a childhood's-worth of holidays clattering around on donkeys, picking fresh almonds and flitting round olive groves, I'm a soppy old nostalgic already poised for persuasion. 

  • Porridge & Parsimony- Part I

    Monday January 7th, 2013

    When the Fino fug finally clears and I rise to blue skies, I’m all excited-like. January 1st! A new beginning! A fresh start! The chance to plan 365 days of explorative feasts! Or not. The response to my Most Excellent Guide to necessary noshing is not the irritating-but-tolerable ‘out-of-office’. Worse. A panicky text informing me a particularly gourmet guy has a £10 weekly food budget ‘till payday.