Photograph by Chris Osburn
Kimchi, Bibimbap, Japchae. Do those words have you licking your lips or scratching your head?
The people at the Korean Food Foundation are hoping that if such terms don’t already put you in lip-licking mode than they soon will, as they are but a few of Korean cuisine’s most favoured dishes. The KFF folks believe their flavoursome food will be the next big thing on the UK dining scene.
Posted in What’s Hot, Where We Eat
Tagged books, chris osburn, eating out, korean food, trends
Last month, when Nigella Lawson and Andy Bates topped the rankings as most popular chefs on Food Network UK, we knew they were a winning combination.
So you can imagine how excited we were when we found out they’d both feature in this week’s issue of Stylist magazine. Just in case you haven’t seen it already, let us give you the lowdown.
Posted in Chefs & Shows, What’s Hot
Seven Secrets for a Successful Pie
I’m obsessed with pie this month, so it came as no surprise to anyone that I attended a pie demonstration at Untitled at The Whitney. In the capable hands of Emily and Melissa Elsen, from Brooklyn bakery Four & Twenty Blackbirds, I expected a matter-of-fact demo and a delicious slice of pie. But they blew me away with their generous tips and a few family-guarded secrets.
Posted in Recipes, Sweet, What’s Hot, Where We’ve Been
Looking incredibly proud of myself with Christine Lee and Juliet Sear
When you first think of cake pops you think of intricate detailing, fiddly decorating and a perfectly polished end result. When you first think of me you think cack-handed, incredibly messy and by no means able to produce something so delicate and perfectly formed.
So you can appreciate my nerves and sheer disbelief at being invited to an all-day cake pop masterclass. Luckily for me, bakers Juliet Sear of Fancy Nancy and Christine Lee of Boo Lee Scrumptious knew all of this before we started.
Posted in Cooking with…, Sweet, What’s Hot, Where We’ve Been
Tagged boo lee scrumptious, cake pop, fancy nancy, leiths
Is your mouth watering yet?
I’ll let you in on a little secret: I’m no chef, I wouldn’t even deem myself a cook, and apart from my recent baking adventures (don’t panic, there are more to come,) I rarely venture into the kitchen unless dinner is waiting on the table for me. When I look at recipes, the first thing I check is cook time; if I see that a recipe takes 210 minutes to cook I automatically discount it. That’s a long time to wait from start to finish – imagine all the cake I would have eaten by then.
Posted in Chefs & Shows, Savoury, What’s Hot
Tagged Andy Bates, andy bates street feasts, cooking, pulled pork
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