When travelling, my plans are primarily guided by food. For every destination a list and map develops, with coordinates plotted to work out what may or may not be possible. While I'm certainly getting better at refining my strategy the list is invariably larger than my ingestive capacity allows, and there are always a few dilemmas...
Read MoreThe big pink
After a few weeks waxing lyrical about conscious eating and how a respect for the seasons and the people who grow and raise what we eat has a significant affect on our physical and mental wellbeing, I thought it worthwhile reminding ourselves that while all that stuff's important, food is also about fun, so it—at least in the eating of—should never be taken too seriously...
Read MoreSalted honey tarts
Salt, sodium chloride, is one of the world's more common minerals with one of its constituents, sodium, being the sixth most abundant element on Earth. Essential for animal life and human health, salt plays a critical role in moving water around the body to maintain fluid balance, and is necessary...
Read MoreThe Holy Trinity: Mark I
Autumn is a happy time for bakers. It's cooler, there's less humidity, and while it may take a bit of coaxing to get the levains up and going, all-in-all it's a pretty lovely time to be in the kitchen. For me it's also the season of favourite ingredients and, ever since these tarts, I've been thinking about how to pull some of these together into a shortlist of ideal baked treat combinations...
Read MoreBreakfasting on bagelach
The bagelach, also known as a cheese bagel, is a traditional Jewish breakfast pastry that is in fact nothing like a bagel at all...
Read MoreAutumn fruit
Autumn is, without a doubt, my favourite season. I take pleasure in the cool, crisp mornings and brilliant colours; and the beautiful produce that comes with it really is such treat to enjoy...
Read MoreThe lost bread
What greater culinary indulgence than a breakfast of dessert? Pain Perdu is a classic French dessert...
Read MoreBougatsa
On the subject of indulgence there are few recipes better to get the tastebuds firing than one that begins: "...a slab of semolina custard baked inside thin pastry and drizzled with honey"...
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