When I was about eleven, I started home ec classes at school. My classmates and I then spent the next two years fighting over ingredients in these core classes as we perfected the mangling of simple dishes such as scrambled eggs and kedgeree. The worst part of these classes, however, was post-cooking when we had to sit and EAT what we’d just burned,…
Category: Epic Ingredients
Supermarkets, Venice style.
Following our day spent visiting the islands of the lagoon, Monsieur and I returned to the Fondamenta Nuove and followed the signs to Rialto. Turning down a wide, vibrant street leading to the Ferrovia, or train station, we came across a particularly crowded souvenir shop window. Something in it caught Monsieur’s eye and drew him…
Venice: From Rialto to Prosecco and Pasta with Planeta
Monsieur and I were certainly getting our feet wet in more ways than one, as I guided him around Venice. Having visited the Guggenheim Collection, where I’d once spent my days as an intern, we then headed for the Rialto area – famed for its market and covered bridge. In fine weather, this would have…
Learning to like tofu
LiKo (Little Korea Restaurant) 2-3 Lisle Street, London WC2H 7BG, Tel 020 7434 1601 In the darkest days of January, when we were still in the throes of post-Christmas empty pocket-dom, a pair of my colleagues and I conjured a carrot to dangle before our noses and lead us out of the gloom: we decided…
Margaritas with Margarita
Splendid Becca did the unexpected: this afternoon she sent me a bottle of José Cuervo’s Margaritas with a stunning glass from which to consume this Christmas cocktail. Now, that’s what I call the incentive to drag me out of my pre-Christmas illness wallow-hollow and back into the festive spirit (no pun intended). Then, with superb…
GOOD Pea and Pecorino Crostini
This week is beating me. Hard. It’s been a real grind so forgive the lack of writing. To keep the momentum up, I have another GOOD recipe to keep you going until I finish the other fifty zillion that lie waiting in the drafts box. This one is Pea and Pecorino Crostini, made with GOOD…
GOOD Goat’s Cheese with honey and truffle and lashings of red berries
Just when you think it’s safe to go back in(to) the kitchen, those Splendid people cook up something new. This time, they’ve trawled through my blog to find something I love to eat, in order to devise the recipe using GOOD Oil. Here it is:
A R-Oily GOOD Night with Braham & Murray
Splendid’s been at it again; this time Splendid people Rax, Chris and Jenny invited me along to a dinner party celebrating GOOD Oil. This is a relatively new concept in cooking oils, being made from hemp seed. As if that wasn’t interesting enough, the creators of GOOD Oil and the off-shoot products of GOOD Seed…
Gallivanting with Galler
Last week the lovely people at Splendid Communications invited me to go gallivanting with Galler at a chocolate tasting at Harrod’s. A group of keen foodie bloggers and Splendid representatives met at the concession for Galler, the luxury Belgian chocolatier founded in 1976 by Jean Galler (above) and the first chocolate company ever to be…
Algiubagio in Venice
I’ve been reviewing a lot for Qype recently – a site where real people review what’s hot and what’s not in their hometown or in places they visit. I’m having a lot of fun remembering some of my best (and worst) meals, and learning a lot more about what’s going on in this hectic city; don’t…
Epic and the curious Vietnamese “spice”.
Monsieur and I were floating about on a junk in Ha Long Bay, the Unesco wonder site that is a maze of jagged islands and floating fishermen’s villages, when we encountered a tasty condiment on the lunch table. It appeared with a plate of cucumber slices with floral edging, an indicator of Vietnamese cuisine’s obsession with…
Falafels at the Farmers’ Market
This post is dedicated to Wise Woman of Wandsworth, who recently moved to career pastures new. Thursdays are Farmers’ Market days in Hammersmith, where my day job is situated, and that means falafels for lunch. Former colleague, Wise Woman, may have left sunny Ham-Wham behind, but she hasn’t forgotten Falafel Thursday. Yesterday she signed off an e-mail…
Epicurienne 