Spread the loveHong Kong is one my favourite cities in the world for a gourmets holiday. It is not only the best place for amazing Chinese restaurants, but they have some top Japanese, European and International restaurants with Michelin stars too. From my time living in Hong Kong as an expat years ago, I found…
Spread the loveThis is quick and easy recipe that I learnt a a recent baking lesson at Le Pain Quotidien. It’s a clever way to use 2 highly on trend ingredients spelt flour and quinoa. The way this is made yields 4 very large scones. You can easily divide this into 6 to make a…
Spread the love It’s the party season and if you are doing a party at home, kick off the party with a delicious zing with some tasty anapés. Here, I have made a very simple Tea Smoked Duck with a Spiced Plum Sauce canapé served on some Chinese soup spoons. Smoking food at home is…
Spread the loveThe undulating hills of Piedmont in Northern Italy is the home of the Unesco protected Baroloa and Barbaresco wines. In the cold winters here, they drink their version of a mulled wine called Vin Brule. The Piedmont region has had a lot of French influence over the centuries and this is reflected in…
Spread the loveI have been waiting for this book for ages since I heard that it was being written. If you have never been to the Hunan Restaurant in Pimlico, you need to add that to the London Restaurant bucket list. I had a truly memorable meal there and can happily say that it was…
Spread the loveHere is an idea for a warm Autumn salad. I used this new ingredient that Sainsburys provided me to trial. It’s just called Giant Cous Cous on the packet. A little bit of research revealed that this is used a lot in Israeli cuisine. Unlike the more common cous cous, this needs to…
Spread the loveSmells and flavours can bring back happy memories of holidays. When I find an exceptional dish on holidays, I like to try and recreate it. Sometimes the dishes are way beyond my technical skill but some I can manage by learning how to use some new ingredients and new cooking techniques. Arroz Negro…