“Why?” you’re wondering; “has she completely lost her mind?” Well, that last question’s debatable. But as for the why: last week I found myself performing every night in the Zaantheater’s...
It’s always a dilemma in this game: visit a restaurant in its opening week so you can get the inside scoop first? Or wait six months to review it so...
First half: corn fritters with bacon, poached egg and barbecue sauce (moist, great textures, sweet ‘n savoury). SCORE!!! Half-time: good coffee, freshly squeezed juices. Second half: Chicken wrap with carrots,...
My mother has many useful pieces of advice, as mothers generally do. “Waste not, want not” is one of her favourites, and the older I get the more I notice...
“Do I need to make a reservation?” is a question I often get asked, which strikes me as a rather peculiar one since I own neither a) a crystal ball,...
First impressions of Brouw looked promising: a neon-pink retro-lit sign proclaiming “MEAT” (smoked, barbecued, porky meat, at that); an extensive menu of American craft beers hand written on a blackboard...
It probably hasn’t escaped your notice that I’m in the process of publishing a cookbook*… and when I say “I” and “in the process” these are euphemisms for lots of...
You know when you get a song stuck in your head and – even though it’s by Justin Bieber – you just cannot seem to shake it? It’s a horrible...
I’ve always been a fan of Ron Blaauw. I liked his down-to-earth gruffness when I interviewed him in his restaurant in Oudekerk years ago. I liked his unapologetic fine dining...
