I was whisked off to Berlin for a few days by Lissen this weekend. I'm ashamed to admit to any kind of gastro-prejudice, but I didn't hold..
There was a great response to my blog post at the Guardian yesterday, still continuing today. The comments seemed to be divided between pe..
Spotted these little beauties in my favourite Paris market the other day. They are wild asparagus. No, I've never seen them before either ..
Next stop, in my crazy, sugar-fuelled, chocolate zig-zag across town was Jean-Paul Hévin at 231 rue St Honoré in the 1st.
I first encounte..
Sometimes, occasionally – okay, only really as I write this and reflect on a day spent almost entirely in the pursuit of chocolate perfect..
Hooray, finally we are back in…Can you guess where we are yet? A chocolate crocodile? A shameless abundance of cigarettes? What kind o..
I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..
I was in Copenhagen yesterday researching a non-food article for the Independent newspaper and took the chance to check out a radical ne..
A couple of days ago I received an unexpected and lovely email from the head chef of the Copenhagen restaurant Noma, Rene Redzepi, congrat..