This post covers our attempts to identify a quintessential local recipe and how to cook it.
One of the things we love most about holiday rentals over hotels is that we’re able to cook and eat ‘at home’. Because unless you’re Keith Floyd (one of my inspirations as a wannabe cook in my 20s), you can’t just rock up to a hotel kitchen and whip something up. You can, however, do … Read more
When I put out a call on Twitter for ideas as to what I should cook while we were in Edinburgh for my series The Dish, about the quintessential dishes of the places we settle into, Scottish chef Gary Robinson, former personal chef to Prince Charles and chef of Mezzanine, one of our favourite restaurants in … Read more
Ever since I first tried truffles in a restaurant in Zurich, I get excited when the Northern Hemisphere winter comes around and I can look forward to fresh black winter truffles. Many years ago, when I worked in publishing in Sydney, my right-hand-man had a rather tempestuous relationship with his girlfriend who was head chef for … Read more
This pörkölt recipe from Budapest, Hungary, makes the stew that most people know as goulash. When we first visited Budapest, my knowledge of Hungarian food and wine was limited to Bull’s Blood red wine, Tokaji sweet wine, salami, paprika, and the dish that was made using paprika – goulash. Given that I’ve been stewing and … Read more
Our spicy Turkish lamb chops with bulgur recipe makes juicy lamb chops marinated in spices and grilled. I serve the chops with bulgur, which I’ve flavoured with stock and a little of the spice mix used to flavour the lamb, and smoky eggplant and bell peppers, yoghurt, and fresh continental parsley. This spicy Turkish lamb … Read more