In keeping with the zeitgeist of embracing seasonality, and narrowly avoiding any questionable innuendo, I am motivated to talk about cherries. As we approach the peak of the cherry season; generally considered to be July, or summer as we call it in Scotland, I have given some thought as to what might ...
From the optimism of the menu illustrations at Burger King to the obligatory compost heap of roquette and the Jenga-stacked chunky chips at the gastro-pub; from the malicious taunts of unfeasibly perfect recipe book photographs to the finest, Michelin starred, black truffle and bone marrow installation art; the obvious and common purpose of the ...
I have made Panna Cotta many times. Let's face it, it's not rocket science; cream, milk, sugar, vanilla, heat, gelatine, done. But I have often anguished over the correct proportions for each ingredient, especially the gelatine. Another vexing problem is how to get vanilla seeds evenly distributed throughout. The first time I tried to ...
My travel-weary passport tells me I have been to Japan seven times in the last few years, and it is one of my favourite foodie destinations. I work for a large American company, and our people in Japan are used to hosting visitors, who, by the nature of things are often American, and many of ...
