At one minute past midnight on the third Thursday of each November, the world welcomes that year’s Beaujolais Nouveau to the news that ”Le Beaujolais Nouveau est arrivé! (The New Beaujolais has arrived!)” French law states that Beaujolais Nouveau can only be released on that  date so millions of cases of Beaujolais Nouveau are shipped all over the world, on...

We’ve been delighted to take part in the International Fusion Challenge in partnership with WorldFoods. We were asked to take a quintessential dish from our country and then pair up with a “pen pal’ from another part of the world and create a fusion dish reflecting our pen pal’s country of origin. We drew Singapore and teamed up with Ellena...

  These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum Soup, Singapore Fried Noodles and etc. In this write-up I would like...

The French mustard house Maille has  a slogan: “Il n’y a que Maille qui m’aille.” (a rough translation would be that “Only Maille works for me!”) Maille has been making mustard (and many other condiments  recently) for over 260 years with two boutiques that feature nothing but the company’s mustard, one in Paris and one...

The brill (Scophthalmus rhombus), is a flatfish of the turbot family (Scophthalmidae) in the order Pleuronectiformes. Brill lives  in the North Atlantic, Baltic Sea, and Mediterranean, mainly in deeper waters offshore. Although turbot is considered superior, Brill is one of the best quality flat fish with firm, white, delicate yet flavourful  flesh and is unnderated...

Squash blossoms are the prettiest, daintiest sunburst of colour but they are also delicious to eat. Flowers from summer squash, courgettes (zucchini), pumpkins and winter squash make tasty garnishes or side dishes. However you need to know when to pick squash flowers and which ones to pick because female squash blossoms become the fruit. So in order to preserve your...

We all know and love Garam Masala, the Indian spice blend. In Hindi, garam means “hot” (as in warming)  and masala means “mixture”. The ingredients most commonly included are white and black peppercorns, cloves, cumin seeds, black, brown and green cardamom, star anise, nutmeg, long pepper (or pippali) and coriander seeds. There are any number of regional...

We’re learning about Banana Chillies this morning. These are the best chillies for pickling and today we’re stuffing them with sauerkraut then pickling them.The banana pepper or banana chilli is a medium-sized chilli pepper with a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen....

Miso is a much-loved,  traditional seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjiki, and sometimes rice, barley, or other ingredients, which originated in Japan.  It is a thick paste used for sauces, pickling and mixing with stock to make miso soup, known as misoshiru. Miso is usually salty, but...

The word Maremma instantly brings to mind endless green spaces, vast pastures, vineyards and olive groves constellating the landscape.Those who have never been there imagine a place where time has stopped, the typical habitat of the buttero, that is to say a shepherd on horseback, the Italian version of cowboys. Many people wonder which are the Maremman specific boundaries...