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I had planned to do very little last Thursday. Then, just before lunch, I saw that there was a space going on the Edinburgh Fermentarium kraut and kimchi workshop and jumped on it. There are more workshops coming up and here’s why you should consider going.
There was plenty of hype around Aizle-offshoot Noto when it opened in August. As a long time fan of Stuart Ralston’s first venture, I was excited to visit.
I had a conversation with a friend of mine about coffee machines of yore. I told her that my favourite thing to get from the coffee machines where I worked between school and uni was fruit soup. Then I explained fruit soup. Then I asked how the apples got through…
October can always feel a bit daunting when it comes to food choices. Veggie boxes are full of root vegetables, sweet potatoes, and fruit such as pears, apples, spinach, figs nuts etc. With this abundance of local grown produce or even home grown (apples and pear trees) this month can…
I was excited about The Scottish Vegan Cookbook and sad that I had to miss the launch at Stockbridge Library. So I got the book, selected a number of recipes to cook and had at it. This is what I made and what I thought.
Every season brings change: this summer, Paul Tamborini left the Macdonald Hotel Holyrood and set off on new adventures. The new restaurant is Surf & Turf, a second outing for a concept that’s worked well for the Macdonald Hotels in St Andrews. I went to investigate.
No foodie will want to miss the screening of Chef’s Diaries: Scotland on Saturday, 5th October 2019, which sees the renowned and ‘ever-hip’ Roca brothers (Joan, Jordi and Josef), travel around Scotland discovering the cuisine of this country.
‘I go by here on the bus almost every day,’ said the friend I was meeting at Sonder, ‘I’ve always thought it looks nice.’ And it does. Bright and fresh in medium wood, white and sage green, it’s an inviting and cheerful space. The kitchen is open which gives the restaurant…
Courgettes are a wonderful seasonal fruit: yes, a fruit, not a vegetable, but usually found on the vegetable shelves. Summer varieties continue into thicker-skinned relatives such as pumpkins and squashes in the autumn.
A full Spiegeltent joined cookery writer Ghillie Basan for a Middle Eastern-inspired Afternoon Tea with Sabrina Ghayour who was at the Edinburgh Book Festival last week to discuss her latest book, Bazaar.