Spread the loveOnce all the Christmas Turkeys were Bronze turkeys, with beautiful bronze tinged feathers. Then the consumers complained that the turkey skin had black flecks, leftover from the plucking. This resulted in mass-producing pretty looking but less flavourful, white-skinned turkeys. Thankfully, that trend is slowly changing. The more discerning consumers are now buying turkeys…
Spread the loveDid you know that meat from the white pig is both nutritional and healthy? Low fat cuts like the pork loin or ham is a lean meat that is very versatile. There are so many ways to cook lean pork that is both delicious and affordable. At the press launch of this Love…
Spread the loveHave you tried the original Isey Skyr from Iceland? This is the real thing, made in Iceland from a recipe that dates back to the last millennium. They have been making and eating Skyr in Iceland for over 1100 years. Skyr has been a staple here for hundreds of years and has helped the…
Spread the loveThis week is a selection of products that piqued my interest at the Speciality Food Show 2015. This year’s show was enormous and I didn’t have time to see everything. Lots of interesting new small producers, a few large country stands like Portugal and Japan. So much to discover and lots of lovely…
Spread the love Olive It holds a yearly cookery competition with Westminster Kingsway College culinary students. The finals is a live event where the young chefs cook a 3-course menu incorporating olives Spanish olive oil. A panel of 8 judges determine the ultimate winner while their family and guests cheer them on. This year the winner was…
Spread the loveNo more tasteless tomatoes I have never paid much attention to tomatoes and all I really knew was that I liked Italian plum tomatoes for my pasta sauces, fresh San Marzano when I can find them in local Italian delis, cherry tomatoes on the vine and plain old no name varieties in the…