The Free Range Cook reflects the essence of New Zealand life: easy, relaxed, wholesome, fresh, warm-hearted, generous. Getting lost in its 320 pages, and especially its spectacular photos, is the cheapest way to travel there, says Joanna Biddolph not long after visiting New Zealand.
A la Cruz an Argentine BBQ restaurant in London
A converted pub in a previously neglected backwater, A La Cruz’s interior is enlivened by fancy wall art and it’s a fresh, clean place. The asador burns brightly and next to it is a barbecue of the crudest kind, its cooking grill simply raised or lowered by a chain pulley. It’s simple but it’s also an art and head Chef Adrian Cocco keeps a close eye on it, manoeuvring steaks of all shapes and sizes, as well as plump chorizos and ribs, around carefully.
Malaysia Night 2011 in Trafalgar Square
Fancy experiencing an authentic Malaysian street food market? Drop in on Trafalgar Square between 3pm and 10pm on Friday, 23rd September and wander round this year’s Pasar Malam.
Sausage making with Nick Sandler
Ever wondered how a chorizo gets its intense, smoky flavour, how a Frankfurter gets its distinctive colour or how a Milano salami gets its unique texture? If the answer to these or any other sausage related questions is yes, then Leith’s School of Food and Wine has a new course devoted to sausage making that could be just what you’re looking for.
Rodizio Rico
Dedicated carnivore Marcus ‘the buffet slayer’ takes on the challenge of Rodizio Rico, a Brazilian restaurant where hunks of barbequed meat are heaped onto your plate till you can take no more- ‘an all you can eat meatfest’.
Ikea Crayfish Party
On Wednesday, Ikea’s in-store restaurants trade in meatballs for crayfish as the furniture giant attempts to make its way into the pages of the Guinness Book of Records for the world’s largest Crayfish party. At under £9 a head, this is must for seafood and bargain lovers alike.
A Passion For British Produce
Executive head chef of the Embankment’s impressive new Corinthia hotel, Garry Hollihead is rightly proud of his British produce. He took Foodepedia along to meet some of the producers that make his menu special.
Start Sustainable Pop Up
Want good grub and not to feel guilty about it? Then head down to the Start Sustainable Pop-Up in posh Lancaster House, all about leading sustainable lives
Tristan_Welch_PG_Tips_Tea_custard_recipe
We’ve all seen teas used in savoury dishes, here Launceston Place head chef Tristan Welch raises a mug to the humble brew and uses it in a set custard recipe
Dre Massos Almond Iced Tea
Mixologist Dre Masso gives his remix of the Long Island Iced Tea with his Almond Iced Tea recipe