High on the list of most travellers’ favourite cultural experiences is tasting new and exciting foods. There are some culinary meccas spread out across this world and you can learn from the masters, thanks to some fantastic cooking holidays.For many, there’s no better way to connect with a new culture than getting your hands dirty with authentic ingredients...

  In the second of our features on Gin, we’re reviewing Anno, from Anno Distillers. The co-founders of Anno Distillers, are PhD research and development chemists Andy and Norman.  They worked together for over ten years and their understanding and admiration of one another’s ethos and work ethic led to their decision to create a new company and Anno...

Our daughter, Isla, is currently in Brazil, Rio de Janeiro to be precise, studying at the university. It is her 6 month stint there studying the language for her degree. A plea was made to Anita to supply her with her Pad Thai recipe to recreate whilst there because she could not find one in the archives. We were astonished to find that she was right; this was not...

Phoenix dactylifera (date or date palm) is a palm in the genus Phoenix, cultivated for its fruit. It probably came from the countries surrounding Iraq, though the cultivation of these trees has taken place since ancient times so this is not entirely certain. The species is widely cultivated and is naturalised in Australia, North Africa, Afghanistan, Pakistan, India,...

Sambal is an Indonesian word of Javanese origin (sambel). Sambal is a sauce made from chilli peppers and other ingredients like shrimp paste, fish sauce, garlic, ginger, shallot, sugar, lime juice, and rice vinegar or other vinegar. Sambals are served as hot, spicy condiments for dishes like ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried...

Welcome to ‘Of All The Gin Joints’ our six part series looking at all things Gin. We’re starting with a brief history today together with a vegetarian penne recipe with a delicious gin infused sauce. Gin in a pasta sauce I here you shout? Yes and it works, it really does. According to our history books, gin originated in Holland in the early 17th Century, although the Italians have also laid claim to that accolade. The Dutch made gin as medicine initially and sold it in pharmacies to treat stomach complaints, gall...

Whilst cooking is my passion as well as being my job there are times when I just fancy ordering a take-away. Our kitchen drawer used to be full to brimming over with menus from all the local take-aways. With JUST EAT it’s simple just to go online get all the local take-aways that deliver to your postcode and get choosing. We always try and order from a different...

Bresaola (or brisaola) – the name is derived from the Lombardian word ‘bresade’ meaning braised –  is salted beef that has been air-dried and aged for two to three months until it becomes hard and turns a dark red, purplish colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina,...

Sorbet, or water ice, is a frozen dessert made from fruit juice or fruit purée wine and/or liqueur. If sorbets contain alcohol, it lowers the freezing temperature, resulting in a softer texture. Sorbet is often confused with sherbet but an American sherbet is a frozen dairy product, a sorbet has no dairy content. An ice cream is basically dairy with air whipped in,...

Matt Bailey and Joe Brett, of Brett and Bailey describe themselves as a couple of lads from Crystal Palace but boy they are so much more than that. They are the toast of Crystal Palace, our very own Baker Boys and as for their cakes, cookie, brownies and cheesecake ( ooh their cheesecake) they are absolutely delectable. Happiest in the kitchen their focus is on their...