Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.
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Some dishes find a special place in a country’s conscience. Béarnaise sauce has stuck in the Swedish one. A rich emulsion of butter and lemon flavoured with tarragon and sharpened with vinegar, béarnaise sauce is a great companion to red meat. In Sweden, my home country, it is ubiquitous. You find it on most restaurant menus,…
I will either disappoint or re-assure but this is not a post about when I tasted wine naked. It is about when I went to a Naked Wines tasting and road show. I’m a Naked Wines angel which means that I give the wine seller Naked Wines some money every month. The money…
July 2011 Visiting the Edinburgh Festival this August? You’re in for a treat on 5 August, when Ondine welcomes The J Sheekey pop-up at Ondine on August 5th. J Sheekey is Roy Brett’s favourite restaurant. It has the same approach to fish and shellfish and as Head Chef Richard Kirkwood…
Buckwheat’s not just for blinis. In recent months I’ve been enjoying this ingredient in several ways: as flour, in soba noodles and as the full ‘grain’. Buckwheat is wheat and gluten free (if that’s important to you) but the thing that makes me fond of it is its flavour. It has more flavour than…
Martin Wishart and Paul Tamburrini are launching The Honours, a brasserie in the heart of Edinburgh. Together, they are hoping to make an exciting space with excellent food. Where Wishart’s is formal fine dining, this new venture will be informal, relaxed and child friendly and the quality of food and…
For the first three years of Taste of Edinburgh I went to it with my good friends Hamish and Rebecca. In March this year, they moved to Tennessee and I rashly vowed not to go to Taste Edinburgh without them. Luckily, Edinburgh isn’t the only city that has a Taste…
I’ve said it before: the internet is a wonderful thing. Recently, Canned Food UK ran an online press conference featuring celebrity chef James Martin and nutritionist Amanda Hamilton. For half an hour, the two answered questions about picnic and camping food and discussed recipes and nutrition. (You’ll find some easy-to-make…
I’m amazed by the variety of cheeses that exists, the different flavours and textures that you get depending on the type of milk used and how the curds are stored and matured. The evolution of cheese as a way of storing the fats and proteins in milk fascinates and puzzles…
“Excuse me,” said a polite gentleman behind me in the queue at the checkout the other day, “but what is that?” He was pointing at the bottle of Campari nestling with the spinach and the carrots on the conveyor belt. I got very excited. “It’s a bitter, a drink made with chinotto, a…
Why would you chose to be vegan for a week? Since I’m a fan of fish and red meat it’s not a natural experiment for me. C., however, is a vegetarian with a dairy allergy, so for him it makes sense to restrict his diet one extra step from time…
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