As soon as I think of texture in food I always think of granola. I love the crunch of toasted oats and nuts contrasted with cold, smooth milk or yoghurt. I think its beautiful to photograph as well as tasty to eat. A couple of years ago however I would have ...
Traditionally, a galette des rois or king cake is eaten on the 6th January to celebrate Epiphany in France. As a child I spent every first week of January skiing in France and my mum always bought a galette des rois on the 6th from the local patisserie. Therefore, I have a ...
Edinburgh is a city so saturated with food and drink experiences that we can sometimes fail to notice the delights that fall right under our noses. For me, Iglu was such a place. Igu Bar & Restaurant is a cute, cosy nook hidden away on Jamaica Street on the ...
New Year, New You... a phrase so often spoken in January. But amidst a month of trying new things and making resolutions we have found comfort in falling back into well worn and perfectly developed old traditions. From what to do with your festive leftovers to traditional Burns night recipes we ...
Last month saw the coming together of so many great things, lemonade and scones, deep fat frying and meringues, eggs and red food colouring, and old and new geeks at our ...
Well, holidays are well and truly over... I am back in Edinburgh in the sunshine and showers and immersed back in work. My fortnight in Rome, lecturing and spending time with family was great though. Taking advantage of my lunch break I thought I would share the story of my ...
This month, the TFGE crew were treated to a private dining experience at the newly refurbished Harvey Nichols Forth Floor restaurant to try out the new tasting menu and have a gander at the ...
Back from a nice morning in the sun and just about to start planning my forthcoming series of lectures... Yes, I shall be working in one of the Universities in the city for the next fortnight! Before I did so, I thought I would honour my promise ...
Scotland's history is rich with experimentation and invention; from marmalade to microwaves, we are a nation of geeky creators... Across our city we see food-lovers exploring the limits of their cooking every single day - from the imagination of dishes served at 21212, to the teachings of skilled chefs such ...
Baking bread at home has become a new obsession for me. Well, I say new. In actual fact I made a new year resolution at the beginning of January 2011 to turn my back on the supermarket sliced loaf and get kneading. For a million and one reasons I didn't ...
