The terrible thing is that dishes served today all too often have no aroma. The times I’ve painfully bent down until my nose was buried in the plate to try and detect some olfactory clue are legion. Yes I am the man over at the corner table, apparently about to snort his meal like a gastro Keith Richards.
Turkish’Borek Peynir’ (Cheese Pastries)
To mark the final of my three authentic Turkish recipes, I had to end it with one of the most commonly loved pastries in all of Turkey, the Borek.
Bodean’s Re-Launch, Tower Hill
This was my first visit to a Bodean’s restaurant and definitely will not be my last. There’s more of a welcoming and personal atmosphere compared to other American sports bar style restaurants I’ve visited. The attention and care given to the preparation and standard of the food is shown through the tenderness and taste of the meat. Throw in some good American beer and sweet cocktails and you’ve got a fine recipe for a good night out.
Great recipes from Tracklements
Camembert Parcels with Hazelnuts and Tracklements Christmas Chutney,Tracklements Country Garden Chutney& Cheese Scones, Prawn Curry with Tracklements Green Tomato Chutney,Tracklements Caramelised Red Onion Toastswith Blue Cheese & Walnuts
Dishoom: London’s first Bombay Café
Dishoom (bless you!) aims to bring cool Bombay living to Covent Garden this July. Inspired by the disappearing old cafés that were an important part of life in India’s commercial capital throughout the last century.
Busaba Eathai
Busaba Eathai is a welcome addition to the surrounding area of the West End, littered with tourist-driven junk food stops and dodgy pizza and kebab outlets that the health and safety inspectors have clearly turned a blind eye to.
Jelly – Sam Bompas and Harry Parr
Step forward Sam Bompas and Harry Parr, creators of jelly airports, cocktail lakes, gin clouds and scratch and sniff cinema, whose first book, ‘Jelly’ is published this month…
Le Coup Franc, Montbron, France
This is not Peter Mayle’s Provence and this is not the ‘wonderful little place’ that Giles and Samantha found as they toured the Dordogne last year, while Giles fielded emails from the office on his Blackberry and Samantha collected fabric samples for her shop. This is the France the French see – plain, simple, cheap and quite cheerful.
Leong’s Legends, Bayswater
The dish of tongues is speaking and we’re playing deaf. S and I are trying not to look at the grey curls of muscle, the Sichuan duck tongues, that S has ordered. They are arch and taut, twisted in a last quacky screech and hold horror in their sinews. And they are cold. And, in the ultimate diss, they are sprinkled with sesame seeds.
Rick Stein is Malaysia Kitchen’s Ambassador
Malaysia Kitchen is a year-long campaign that aims to enlighten British consumers about the exciting opus of Malaysian cuisine. MATRADE (the agency behind Malaysia Kitchen) today announced that it has recruited chef and ‘King of Padstow’, Rick Stein to be their official ambassador…