I make potted duck once every fews months or so. It’s labour intensive but one of the best things to eat, without doubt. It’s cured, confited, smoked and then shredded. …
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Do not get me wrong, I have a soft spot for the one variety of 57 that has been a staple on nearly every table (or at least in every …
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There is an incredible beach in Australia in an idyllic area called the Whitsunday Islands. This beach, Whitehaven, is made of fine silica, you know the stuff for making glass. …
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Heading Title I was inspired recently by a video from a great food channel on an online video platform (you’ll never guess which). It was an Oklahoma smash burger.I looked …
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Heading Title Honey from a weed. it’s a wonderful idea of being able to extract one of life’s most incredible natural foods from an invasive, meandering and annoying pestilence. But …
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Chicken livers cooked in Calvados, the apple infused brandy, adds a wonderful twist to this classic and amazing French pate. Chicken Liver Pate with Calvados Serves: a few Prep Time: …
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A short film I shot and edited on the simplicity of poaching an egg. Although I would say that for such simplicity it has taken me a few changes of …
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Pork neck is undoubtedly one of the most underrated yet amazing cuts of meat – enough fat to make it interesting but not so much to feel overbearing. Cooked right …
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This is a most wonderful broad bean dip that I made from some fabulous broad beans purveyed from a local grower. I started by thinking about what flavours I wanted …
