Terence Carter 
This butaniku no kakuni recipe makes a Japanese slow simmered pork belly dish that for us has long been a highlight of menus at Japanese izakayas. While I’ve been making a simpler version of this for years, this unctuous iteration comes from Japanophile Jane Lawson’s cookbook Zenbu Zen – Finding Food, Culture and Balance in … Read more
Watching Rene Redzepi’s chefs from Noma work in the kitchen at Nahm restaurant in Bangkok over a couple of days, reminded me how my professional kitchen experience completely changed the way I cook at home. I thought I’d share some of the things I learnt in a ‘real’ kitchen for those of you who want … Read more
What to eat in Myanmar? Everything from Mohinga, a fishy fermented rice noodle soup, to Ohn No Khao Swè, coconut chicken noodles, should satisfy the most critical of epicureans. This is a country of food-lovers for foodies. During our recent month in Myanmar the food was, in a word, fantastic. The breadth of the cuisine, from … Read more
When we return home after a trip away that has inevitably involved lots of local eating, no matter which part of the planet we are living on or what the season, I take to the kitchen and make our favourite home-cooked comfort food recipes. It’s been a crazy year. We honestly don’t know where it’s … Read more
The Grand Gelinaz Shuffle on 9th July 2015 saw 37 of the world’s best chefs swapping kitchens for a few days to produce a unique menu inspired by the restaurant they were sent to for one dinner service only. We were fortunate to be the only media covering the Noma takeover of Nahm in Bangkok. … Read more