Introduction: There were murmurs around the room as the compère made the next announcement. To some it was heaven, to others it was a fence-sitter and to the rest it …
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Introduction: Boy, is this a polarizing dish. I can hear the Yorkshire folk of generations gone by saying “cold soup…cold soup, we’re in bleeding Yorkshire, not on Mercury”. Soup is …
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Introduction: After a morning’s trek with my seven year old son through the misty terraced rice fields that are home to the Hmong tribe, we are approached by a young …
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Introduction: This is seriously going to dazzle your taste buds. That little world-wide member of the nightshade supporters club, the multi-talented tomato makes an appearance as what most would see …
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Introduction: Creative writing is all about connecting dots. Creative cooking is all about connecting dots. The dots are the experiences and the things we learn. And the dots may be …
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The light penetrated the tiny apertures, known to me as eyes. Sensations began to return to my toes, feet, legs, body, head… and brain. The surroundings became focused in contrast …
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“I don’t know, zhey are my grandfather’s”, was the reply, in an Australianised eastern European accent. The stare was intent and piercing as the expectation of my next words consumed …
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Introduction: Stern faced, the guard in a snowy white uniform, gripping a menacing looking rifle and holding an intense stare that penetrated the thick grey granite, suddenly flicked his eyes …
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Introduction: Hovering over a cauldron of hot meat, somewhere in a poky flat in London, two students of chemistry fervently debate what they honestly believe to be the finer points …
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How can three humble vegetables have such a profound effect on European cookery? They form a mirepoix in France, a soffrito in Italy or a sofregit in Spain and have …
