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The Pantry

To give someone a raspberry is a delicate, poetic, Jane Austen-esque gesture: to blow them one, however, is something else altogether. It seems curious that the fruit has attracted such a vulgar double meaning, but it is true the raspberry induces both delight and distress. The latter, in food...  Read More »

Heinz Beck

Master of gastronomy, three Michelin-starred chef Heinz Beck has firmly established his unique casual fine-dining in Dubai When sitting down with Heinz Beck to discuss his storied culinary career it does not take long to fully appreciate his unrelenting drive and intense work ethic....  Read More »

Julie Watson

Her career has taken her from South Africa to Dubai. Now head chef at Nourish, Julie shares her vision of health and wellness through food Did you always want to become a chef / restaurateur? In all honesty, it just happened. I have found myself in this industry from the tender...  Read More »

Asparagus, buffalo mozzarella and feta quiche

SERVES 6-8 Ingredients Pastry dough: 300g flour 150g butter, cubed, plus 1 tbsp. for greasing Filling: 130g asparagus tips 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 100g feta cheese, crumbled 125g buffalo mozzarella, cut in slices 3 organic eggs 300 ml crème fraiche 2...  Read More »

Club Med

The temperate countries of the Mediterranean are home to sun, sea and superb food, which is considered to hold the key to a healthy lifestyle. Food and Travel explores some tasty Mediterranean recipes that are sure to set you taste-buds aquiver. Bruschetta with...  Read More »

Annie Féolde

Italy’s adopted daughter of gastronomy, Annie Féolde opens up on her secrets to making flavours of ingredients sing on a plate, why there should be much more noise about Italian cuisine, and more. With her twinkling eyes and Chanel baubles, Annie Féolde looks more like a kindly...  Read More »

Ngan Ping Chow – Tapas Molecular Bar, Tokyo

Michelin-starred Ngan Ping Chow hails from Hong Kong, where he honed his celebrated molecular cooking techniques under Mandarin Oriental’s Executive Chef Uwe Opocensky and was head-chef at Hong Kong’s acclaimed One-ThirtyOne restaurant before moving to Japan in 2013 to learn about the country’s...  Read More »

Sole Véronique

To prepare a Dover sole, using a pair of scissors, cut the frilly cartilage off each side of the fish. Place it on a chopping board and make a shallow score in the skin at the tail end. Sprinkle some salt on a plate, dip your dampened fingers in the salt, take hold of the skin and gently pull...  Read More »

Easy Rider

Provence may provide the lung-busting Mont Ventoux climb in the Tour de France, but a new cycling holiday takes a less sweaty approach to the land of wine, honey-stoned buildings and Michelin stars. Based in lovely St Rémy, whose asylum was once graced by Vincent van Gogh, the three-night break blends gentle sun-kissed...  Read More »

Coconut, mango and spinach smoothie bowl

SERVES 1-2 Ingredients 200g frozen mango chunks ½ ripe avocado, peeled 2 heaped tbsp coconut yogurt 1 heaped tsp coconut oil 2 stoned medjool dates 50g spinach leaves juice of ½ lime 1 tsp spirulina/chorella or hemp powder 100ml plant milk (or Soya Milk) blueberries fresh mango slices flaked...  Read More »