Life notes

Braised lamb shanks

Exploring techniques: Braising

Braising is its own special kind of magic. You take a cheaper, tougher cut of meat and you let it braise gently, bubbling away for several hours. And at the end, you have a thing transformed. All that sinew and connective tissue that would have made eating so difficult and unfulfilling has melted into a rich flavourful jus to go along with what’s become tender-as-you-like meat.

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Fabulous Focaccia

It was a sheer fluke that on the final day of my Tuscan holiday, I ended up watching the first episode of the new Netflix show Salt Fat Acid Heat. 

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Il Canto Del Maggio
Il Canto Del Maggio

Eating in Tuscany 2

As we entered the second half of the week in Tuscany, we really wanted to see a great food market, and get to the coast where the seafood would be fresh and abundant. 

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Florence, Italy

Eating in Tuscany

No recipes this week - I’m on holiday in Tuscany. You know, the kind of holiday where you spend two hours of every day doing work which, in this case, means writing food blogs and editing and producing podcasts. 

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Main course at Roux, Buenos Aires

Eating early in Buenos Aires

Twice a year in recent years I’ve spent a few days in Buenos Aires. I deliver lectures to Scandinavians in the morning (long story) and have the rest of the day free when I can do whatever I want - and obviously quite a bit of the time that means eat.

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Eating a Malva pudding cake

Malva pudding cakes

I’m a great believer in balance - and that means that there are times when you absolutely have something indulgent and startlingly calorific. 

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