I’d never really thought about the fact that spring onions are so called for a reason. So now that it’s spring (sort of – other than the fact that it’s,...
Given that I’m in the process of publishing a cookbook about lunches you can make in your office in order to avoid the dearth of decent lunch spots available for...
Apologies for the radio silence, foodies. The last couple of weeks, I have mainly been… … sampling BBQ in Memphis, Tennessee… … including the infamous dry-rub ribs from Charlie Vergos’...
I keep a list of potential ingredients I might want to write about in my ‘Seasonal cooking’ posts. Swede was sort of penciled in for January, and then I ended...
One of those weird “talents” (if you can call it a talent) that no one really knows I have is the under-appreciated art of napkin folding. My parents and I...
The most frequent questions asked by investors in my cookbook crowdfunding campaign!
A few weeks ago, my chef friend Fong (the brains and the master stock behind Bao Project) invited me to a dinner. Since every event she’s ever invited me to...
To make my lunch recipes dream a reality, I am crowdfunding my lunch cookbook via TenPages. Invest here!
Saturday night we felt like getting a bit poshed up. Frocks and shirts and suchlike. Cocktails and a canal view seemed only fitting… Canal House (which does what it says...
