Ho Chi Minh City - conveniently abbreviated to HCMC and still often referred to as Saigon AND importantly the home of the banh mi (Vietnamese baguette). HCMC was the first stage of our journey through Vietnam and a great place to delve straight into the food scene! Here's a few of the highlights. PropagandaNot far … Continue reading Ho Chi Minh City: Food & Drink
The Water House Project is a supper club in Bethal Green by Chef Gabriel Waterhouse aimed at making seasonal fine dining more accessible and more social. I came across it on Instagram where I was immediately captivated by the innovative ideas and creative menu - in particular a cheese course of Perl Las blue with … Continue reading The Water House Project: Social Fine Dining in Bethnal Green
Think about the idea of typical Icelandic food and what comes to your mind? Fermented shark? Whale? Roasted sheep’s head? Well funnily enough, those aren’t as commonplace as you might imagine – which can only be a good thing if you ask me – and you’re far more likely to see Icelanders eating a good … Continue reading Iceland-Style Hot Dog
Laos cuisine definitely has its own identity and especially in Luang Prabang where there are a lot of regional dishes. There are similarities to northern Thai and to other areas of South East Asia, but significant differences too. The river and the jungle sustain the region and aromatics like galangal, lemongrass and chilli are flavour … Continue reading Luang Prabang: The Best Food & Drink
I'm a big fan of aubergines in all sorts of forms: babaganoush, curries, moussaka, stuffed, grilled. Their distinctive flavour, the way you can get a real smokiness into them when you grill them, the way they pop in your mouth when you have them in a curry and it's like a juicy bomb of flavour … Continue reading Argentinian Pickled Aubergines
When I think about some of my favourite meals, I'm always drawn to big sharing feasts with a variety of dishes. Mezze, tapas, dim sum, and barbecue are some that immediately spring to mind. I think it's primarily because I don't have to decide on one thing and can have lots of options. I've always … Continue reading Sumac roast cauliflower with hazelnut dukkah and harissa yoghurt
A couple of months ago I went to a friend's birthday at Hotel Chocolat's Bean to Bar class at their shop and school on Monmouth St, Covent Garden. I've done a couple of chocolate classes before for work events or hen parties, so I was interested to see how this one would compare. We were … Continue reading Bean to Bar: Making Chocolate at Hotel Chocolat
