Let’s clear something up straight away. Rarebit is pronounced rabbit . If you ask for a “Welsh Rarebit ” in the UK, you will be met with, at best, a wry smile. I grew up on the … [more]
Believe it or not, I am typing up this recipe as Angela cooks it. I wanted it to be from the horse’s mouth (if you get my drift). This dish is one of our favourtie quickies. It’s the kind … [more]
Another year and yet another assortment of crap busting out of our children’s pumpkin-colored goody bag. A handful of sugar tantrums and cavities along the way and we’ll be sending our little … [more]
I first ate black cod at Nobu’s in the company of a really good chef. I had not tasted fish quite as delicate and delicious as this. How can anyone create such perfection? My chef friend, … [more]
I recently had the pleasure of dining with a lovely woman of Vietnamese origin. She entertained us with culinary tales from home that were so evocative, I longed to get on the first plane East. I was … [more]
My first solid food was herring roe (with pepper). What was my mother thinking? (Actually, if you want to know, check out her comment to me at the foot of my fish pie recipe.) DHA, short for … [more]
At the back end of the last century during the first dot com boom, I attended a conference on software development. A speaker from Microsoft boasted, “Here, we eat our own dog food”. I … [more]
My father’s greatest love (beside his wife and children) is his garden. It is a wondrous place. From the kitchen window (the heart of the house) the garden beckons you. It sort of mirrors the … [more]
Few things are more comforting than dipping liberally-buttered slices of toast into a soft-boiled egg (and then cleaning yolk spots from your suit trousers at the office later that day). All the … [more]
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