The box of quinoa proudly announces that the United Nations has declared 2013 the Year of Quinoa (pronounced keen wah). This is intriguing, why would this grain be elevated to this status? Before cooking with it, I thought I’d find out more. It’s an adaptable crop even in places where…
I am sure many of you have been to food festivals. Some of the larger ones in exhibition halls can be overwhelming. Hoards of people streaming along the aisles like snakes determined to catch their prey, relentless in the pursuit of something to eat. A trade show is quite a…
I am sure you’re the same as me, when you work in a particular part of the city you tend to frequent places close by. It’s tough when you’ve little time to spare. But there are also days when you do have some time off, and walking just that few…
A dessert that’s fat free and natural, what’s not to love? We review Belhaven Fruit’s fruit ice made in the Italian style
There are about a dozen of us sat round a table upstairs in Iglu restaurant, Edinburgh. We’re there in part because Ben Reade worked at the restaurant some 7 years ago and partly as he’s now Head of Culinary Research and Development at the Nordic Food Lab based in Copenhagen,…
I think one of my resolutions this year must be to eat more brunch. It’s that most wonderful of meals. It’s not got the heaviness of a full Scottish or English breakfast and it’s not the some how more grown up dishes of lunch. I was very happy to receive…
Why do I write a food blog? Wherever I go, food is a great starting point for a conversation. Those passionate about food are some of the loveliest people you could hope to meet, whether they are growing the product, cooking it, writing about it or indeed promoting it, and…
Since this post was written, Hotel Missoni has closed. White truffles are particularly expensive this year explains Cucina’s head chef Mattia Camorani at Hotel Missoni. The temperatures were so high in Italy and the ground so dry, they didn’t get the chance to grow big. On the other hand, they…
I first came across Pasta with Love at the Stockbridge Farmer’s Market in the summer. I was hungry and looking for lunch, they were there selling fresh pasta to take home, as well as cooking portions and serving them with puttanesca, one of my favourite sauces. I bought a portion…
I am standing in a room bustling with chefs on the 6-month course at Edinburgh New Town Cookery School (ENTCS). One of the dishes they are creating is a delicious sounding spicy chickpea soup and a clafoutis is also on the menu. Fiona Burrell, Principal and owner is showing me…
