When I was a kid vanilla meant cheap, bland sweet things without other “proper” flavours in. How wrong can you be? A few weeks ago in France I had the most exquisite culinary experience in the form of a creme brulee made in heaven, well it tasted like it was, pure ambrosia. Here is the original These are my first…
I am just back from a couple of weeks working in France and have some nice work pictures to share, first though how about a couple of French tarts. Why is it that the French do these so well? Tarte au citron and tarte au framboise, just yummy. The culinary highlight of the trip however was a trip to a…
Over the last week or two I have been snapping meals before eating. All done under artificial light quick snaps but hopefully give an idea of what it’s like living with wooden tableware. One big difference is the sound, no harsh scratching of metal on porcelain and a lovely woody noise as you set the table. Wood does also keep…
Just discovered halloumi and watermelon a combination made in heaven (or Cyprus apparently it’s popular there) sweet crunchy juicy melon is the perfect match for the rich salty grilled halloumi. Bowls by me, Wille Sundqvist and Richard Raffan, plates mine, wine glass air twist by Tony Wassell, cutlery Alexander Clark Co Sheffield, 2006 Rioja and good company to share it…
Years ago I loved to experiment with wild food and worked my way through Richard Mabey’s “food for free“ After a couple of years experimenting with stewed nettles and the likes I came down to half a dozen wild foods which I still enjoy when in season but the rest are the sort of thing which in the words of…
Wooden bowls and spoons are a joy to use, wood is a natural insulator so keeps your food warm without having to heat the bowl first and mealtimes are quieter without the scraping of metal on ceramic. This was dinner last night. The duck bowl was one I made a couple of years ago and is painted with natural home…
