Kirill Siren, owner of Finlandia Caviar, gives us his guide to caviar
While exploring Tallinn with potential posts for Saucy Dressings in mind, I came upon a quiet and elegant shop and tasting centre where a wide and surprising se...
Gourmet gifts
Numbing Sichuan Pepper
“The Szechuan pepper give me more pleasure than anything else at Otter Farm…It’s a heavy aroma, lightened to varying degrees, depending on variety, by a citrusy...
Praznik Matija talks about the magic of the wooden spoon
Strolling along the river in Ljubljana I came across a fascinating market stall with every kind of richly-coloured, textured, twisting and bending, wooden spoon...
On Lee Miller and the curious and curative power of an interest in food
One of my favourite journalists, India Knight, recently wrote a piece in The Sunday Times commenting that “it’s hard to escape the sense that, state of the worl...
How to make truly boozyful brandy butter
“It’s Christmas morning, soon after breakfast, that fallow period when not much is going on. I look inside the fridge, hoping for something like a cold sausage ...
Recipe for bountiful, broken-leg cookies
I am sure I am not alone in playing the magpie when faced with a pile of ancient magazines and mentally cloaked in anticipatory anxiety in the waiting room of a...
The Pleasurable Convenience of the Onion Soup Dip
"I feel that way about a lot of food. I like things that would make food sophisticates immediately cross me off their lists. California Dip, for example. At lea...
A super-smart cocktail cabinet made out of a jerry can – and, René Sundahl, the Danish genius behind this crazy idea!
So there I was, sitting in the passenger seat, following this 4 x 4 through Germany, flicking casually through my Instagram account.Following the jerry-can...
Congratulations to Kadó, celebrating twenty years of specialist liquorice sales today!
The last stop on the European gastronomic tour this summer was Berlin. There were all kinds of envisaged treats there of course….and then there was one very une...
Discovering a vivid, meltingly mild, chilli in Mysore
"Oh, well, I guess some like it hot. I personally prefer classical music."
-Tony Curtis, in Some Like It Hot
We were part-way through the cookery de...