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Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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Sep 3, 2022
Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
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Sep 2, 2022
National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
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Jul 11, 2022
A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
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Jul 3, 2022
Sundries
"various different small things that are considered together, usually because they are not important enough to be considered separately" ...
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Jun 28, 2022
Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
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Jun 18, 2022
Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
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May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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May 3, 2022
Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
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Apr 30, 2022
Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
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Apr 24, 2022
Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
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Apr 22, 2022
Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
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Apr 13, 2022
Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
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Mar 16, 2022
Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
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Mar 15, 2022
When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
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Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
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Feb 11, 2022
UNESCO Cities of Gastronomy
"The UNESCO Creative Cities Network is first and foremost a space for collaboration and experimentation to invent the city of tomorrow." ...
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Jan 21, 2022
An unlikely mild disappointment
"These impressive looking peppers are deceptively easy to put together" Shelf Love On the left Ottolenghi, on the right mine. It was a...
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