TikTok Food →
TikTok has been around since 2016 and caught on like wildfire amongst young people all round the world, as quickly as Facebook did when it first took off. It is fast and furious, and because of... Read more →
Category: ‘Cooking’ 
British Bake-Off →
I couldn’t help overhearing the conversation between two ladies, in their eighties, sitting at the next table to me at Costa Coffee as I was trying to do some marking. It was much more riveting than... Read more →
Ninja Talk →
Many of us dread going to the hairdressers as much as we do when visiting the dentist. Having to engage in small talk for an hour or so can be quite exasperating. After the first few... Read more →
How Much? →
There is a lovely fish market called Hatch’s next to where we are staying on vacation in Cape Cod. There is always a queue of people inside buying from the many different kinds of fish on... Read more →
Meatless Month →
Is it possible to give up meat when you are a serious carnivore? I bet a couple of Danish guys I know – who eat serious amounts of meat usually at every meal – that they... Read more →
Deconstructing Salad →
At a workshop I was running the other weekend on ‘Creative Dining, Cooking and Technology’ we were treated to the culinary delights of hot chef Ben Spalding. One of the dishes that he brought to the... Read more →
Pairing 101 →
It is increasingly trendy for gastronomy restaurants to pair a wine with a course, matching the notes, flavours and textures of one with another. You read the list of ingredients in a dish and then the... Read more →
Bunny Chow →
It is funny how certain dishes grab your attention immediately on a menu. The one that got my eyeballs today, when we were having lunch at a local surfer’s café, was “Bunny Chow Chicken Curry Pizza.”... Read more →
Sweet Spot →
There is a new American quarterly magazine out called Lucky Peach that is about food and writing; the second issue features articles on the sweet spot of cooking. Such moments occur at a significant point in... Read more →
Sizzle Service →
A group of about 12 of us traipsed down to the basement of a restaurant in Chinatown on a rainy and windswept evening in Manchester. It was the tail end of our second day at an... Read more →
Tasting Colour →
There is an art to selecting a superlative set of adjectives to describe the eating experience of gastronomic dishes – just as there is to explaining the fusion of ingredients and methods used to create them.... Read more →
British Bake-Off →
I couldn’t help overhearing the conversation between two ladies, in their eighties, sitting at the next table to me at Costa Coffee as I was trying to do some marking. It was much more riveting than... Read more →
Ninja Talk →
Many of us dread going to the hairdressers as much as we do when visiting the dentist. Having to engage in small talk for an hour or so can be quite exasperating. After the first few... Read more →
How Much? →
There is a lovely fish market called Hatch’s next to where we are staying on vacation in Cape Cod. There is always a queue of people inside buying from the many different kinds of fish on... Read more →
Meatless Month →
Is it possible to give up meat when you are a serious carnivore? I bet a couple of Danish guys I know – who eat serious amounts of meat usually at every meal – that they... Read more →
Deconstructing Salad →
At a workshop I was running the other weekend on ‘Creative Dining, Cooking and Technology’ we were treated to the culinary delights of hot chef Ben Spalding. One of the dishes that he brought to the... Read more →
Pairing 101 →
It is increasingly trendy for gastronomy restaurants to pair a wine with a course, matching the notes, flavours and textures of one with another. You read the list of ingredients in a dish and then the... Read more →
Bunny Chow →
It is funny how certain dishes grab your attention immediately on a menu. The one that got my eyeballs today, when we were having lunch at a local surfer’s café, was “Bunny Chow Chicken Curry Pizza.”... Read more →
Sweet Spot →
There is a new American quarterly magazine out called Lucky Peach that is about food and writing; the second issue features articles on the sweet spot of cooking. Such moments occur at a significant point in... Read more →
Sizzle Service →
A group of about 12 of us traipsed down to the basement of a restaurant in Chinatown on a rainy and windswept evening in Manchester. It was the tail end of our second day at an... Read more →
Tasting Colour →
There is an art to selecting a superlative set of adjectives to describe the eating experience of gastronomic dishes – just as there is to explaining the fusion of ingredients and methods used to create them.... Read more →