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Amasi, also known as maas
Published on 2013-04-14 05:34:00
Manzini market
Published on 2013-04-14 05:17:00
o, this is not your twee Sunday bazaar in a picture-perfect Tuscan village, it's a market in Swaziland's largest city, Manzini. Intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, res
Clams Breton style recipe
Published on 2013-03-17 13:32:00
Palourdes à la bretonne, or clams Breton style. Palourdes is the closest French word I could find to call these clams (they would be called coques, if they were ribbed). In fact, they are Vietnamese natives, known locally as Nghêu Bến Tre, quite
Black capelin roe, aka masago (まさご）
Published on 2013-03-14 05:25:00
ot just the only credible clean-up of the financial crisis aftermath comes from Iceland, but also black capelin roe. Despite this review by The Daily Mail's own McDonald's sampling guru India Sturgis, the £1.49 jar of what is known in Japan as masag
Clams stir-fried with garlic, coriander and white wine
Published on 2013-03-11 19:09:00
y cooking is very often a long protracted affair. It can easily can take up a whole evening, punctuated with thoughtful wine sipping, while a piece of particularly nifty software reads me anthropological articles in a studiedly enthusiastic male voic
Shark steaks recipe
Published on 2013-03-06 16:20:00
he best thing about shark steaks is that they are, save the spine, completely boneless. Apparently, sharks as a species evolved way before fish came up with having bones, or bladders, for that matter. For the latter reason, sharks need to be constant
Lehel Csarnok Market Budapest
Published on 2013-02-23 17:30:00
Choucroute garnie simple recipe
Published on 2013-02-22 12:42:00
his is one of my favourite winter foods, hearty, filling and wholesome. The juniper berries, white wine as well as good quality organic free range happy pork turn the lowly sauerkraut into a veritable gastronomic experience. It's peasant food par exc
Roast pheasant
Published on 2013-01-30 18:17:00
Intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews, food market tips.
Japanese nabe hotpot: perfect winter food
Published on 2013-01-30 17:43:00
What can be better on a cold winter evening than a hotpot steaming with the heart-warming aromas of
Prezzo London new menu
Published on 2013-01-15 12:35:00
Intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews, food market tips.
Monbazillac wine
Published on 2013-01-14 17:20:00
Intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews, food market tips.
Brillat Savarin cheese
Published on 2013-01-08 11:57:00
Made from triple cream (that's 75% fat for you!), Brillat-Savarin was created in the 1930s to be as indulgent and over-the-top as the man it is named after, the great French gastronome. It is produced industrially from pasteurised milk and tastes lik
Wazemmes Market @ Lille, France
Published on 2013-01-07 11:51:00
Bergerac Sec
Published on 2013-01-06 08:25:00
rench wines can be hit or miss, never mind price or reputation. That is why I always go for Chilean when I need a shot of reliable white. A bit of risk-taking gets rewarded though, as was the case with this lovely Bergerac Sec: crystal-clear gooseber
Tarhana soup recipe tarhana corbasi (Tarhana Çorbası)
Published on 2012-09-03 07:52:00
Instant foods are not a recent invention. It was the Phoenicians who came up with couscous, a wheat micro pasta, handy to carry on long ship journeys and cook in no time with minimum effort.
Black olives flavoured with sage, garlic and lemon rind
Published on 2012-08-22 09:49:00
Turkish cuisine offers a slew of marvelous ingredients that in the loving hands of a Turkish mama turn into exquisitely heart-warming treats.Take for example salted olives, provocatively called in French à la mode grecoise. Those are black olives in salt, full stop. On their own, they are definitely an acquired taste: a complex mix of tart and salty, rich in flavour, lacking in fragrance, and somewhat on the dry skinny side.
Yukhoe - Korean steak tartare (육회)
Published on 2012-08-21 17:24:00
ho would think that eating chopped raw beef mixed with raw egg yolk on a bed of sliced pears would make for a great culinary experience? Well it did! It comes flavoured in that characteristically subtle Korean way, just underlining the natural goodness of the ingredients.Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
turkish manti soup recipe
Published on 2012-08-21 17:05:00
Of course, it is mantı, not manti, the vowel harmony! I am always inspired by Turkish cuisine, it is such a potentially wondrous fare that somehow all too oft ends up very über-meh in most Turkish restaurants, even those catering the local clientèle in Turkey. I suspect that real Turkish food must be made by Turkish mama's loving hands for her family.In the absence of such in my social circles, I have no choice but to be a Turkish mama to myself. So I venture northwards where round-the-clock [..]
Stale bread pudding recipe
Published on 2012-08-21 16:55:00
Baking has always been exclusively my parents' remit. My Mum churns out pies, buns, cakes and the like on a nearly daily basis and even my very male supremacist Dad is highly apt at making that king of doughs, leavened one.I only have started baking recently, inspired by Nigella's voluptuous poetics in her How To Become a Domestic Goddess. This recipe is a slight improvement on her "pudding made from rich man's leftovers".Beat 2 eggs, a generous glug of rhum, 250 ml double cream and 3 tbsp demer [..]
Greek orthodox Easter food
Published on 2012-04-16 02:40:00
Seasonality in food is the latest buzzword. The First World's elite's fatigue of January strawberries has found its expression in pursuit of food that is in season. Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Sanchae Korean mountain vegetables 산채 - 山菜
Published on 2012-02-27 17:26:00
Yeepie-ho, my quest is over. I have managed to find sanchae (산채), Korean mountain vegetables, in London. No Korean restaurant here yet serves my all-time favourite sanchae-bibimbap (산채비빔밥 ), so I may be one the first ones to cook it in the Big Smoke.Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Yukhoe - Korean steak tartare (육회)
Published on 2012-02-27 16:46:00
Who would think that eating chopped raw beef mixed with raw egg yolk on a bed of sliced pears would make for a great culinary experience? Well it did! It comes flavoured in that characteristically subtle Korean way, just underlining the natural goodness of the ingredients.Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Madeira food and dining
Published on 2012-02-24 17:54:00
adeira is not exactly your gastronomic destination. What you mostly get here is what guidebooks politely call "hearty fare": simply cooked peasant grub.Fried chicken or fish with a side of potatoes and veg - centuries of British involvement with the island's economy seem to have taken its toll!For an island plopped whack in the middle of an ocean, Madeira lets down in the seafood department: there is fish and seafood galore in the markets but in the restaurants they end up cooked in the blandest [..]
sri lanka cuisine food dining
Published on 2012-02-23 10:48:00
Sri Lanka is hardly on the map of gourmet destinations. Local food oscillates between tongue-numbingly hot curries with rather dull local rice and bland versions of what Sri Lankans think Western food must be.The abundance of tropical flora somehow has not translated into anything along Thailand's exuberance of herbal flavours. Nor have the tropical seas surrounding the island blessed its tables with any seafood worth mentioning.There are exceptions, however. The best food we have tried was in [..]
roasted pheasant recipe
Published on 2011-12-28 12:22:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
roasted quail recipe
Published on 2011-12-27 13:39:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
autumn roots soup recipe
Published on 2011-12-27 13:37:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
proper shrimp stock recipe
Published on 2011-12-27 13:35:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Duck magret salad recipe (Salade de magret de canard)
Published on 2011-12-27 13:32:00
Salade de magret de canardPromoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
feteer meshaltet egyptian puff pastry
Published on 2011-12-25 16:59:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Pumpkin soup recipe
Published on 2011-09-22 04:02:00
or those of you who don't want life to be simple, or just hate pre-processed canned supermarket food, or perhaps your gums have just been operated on here a pumpkin soup recipe.Peel a pumpkin and cut into half-an-inch slices.Sprinkle with olive oil and bake in the oven at 160 degrees until soft.In the meantime, peel, slice and caramelise an onion in a pan with a tad of olive oil. Season with a pinch of curry powder if you feel that way inclined. (You can skip the onion altogether if it's too muc [..]
Feijão do Luis@Brixton london review
Published on 2011-09-21 15:43:00
here used to be a permanently empty Nigerian caff a new Brazilian joint is plying a busy trade on top of a Brazilian butcher shop. I bought from them some linguica de porco (pork sausage) quite a while ago and it turned out very flavourful, if a tad salty.But for the restaurant I was waiting for Floyd to come to London, knowing how much he loves all things Brazilian.Coração de Galinha - chicken hearts stewed tenderFeijoada Completa - smokey and clearly home-made (the menu claims it takes 24 ho [..]
Yolki Palki Express @ Domodedovo Airport (Ёлки-Палки, Домодедово)
Published on 2011-09-20 11:29:00
remember the days when the best meal you could get at Moscow's Domodedovo airport was a boiled frankfurter on a bun and a cup of coffee made of burned cardboard (it tasted like that anyway!). The queues were horrendous: serpentine and angry in a shockingly overcrowded airport. Flights used to be routinely delayed for a day or two and with no rooms available in the hotels you were lucky to sleep on a soft chair in the waiting lounge, if not - spread a newspaper on the floor and use your softest b [..]
Stolovaya 57@Moscow revisited (Столовая №57 в ГУМе)
Published on 2011-09-19 07:56:00
yearly quick layover in Moscow and the already customary refill at Stolovaya 57. This time we were too early for lunch, so our options were limited to a long array of mouth-watering zakuski (starters), filled pancakes, various omeletters and traditional Russian breakfast porridges. We gave the latter, treacly with milk and sugar, a wide berth as and plumped for a selection of savoury starters:slices of grille aubergine filled with garlicky paste,smoked salmon stuffed with some kind of nutty past [..]
hare tortoise london restaurant review
Published on 2011-06-17 10:45:00
It has been a month of collapsing stereotypes for me. Another blow was suffered by my prejudice against chain restaurants, particularly peddling "pan-Asian cuisine". It is hard enough to quality-control a decent Thai or Japanese menu, with all the fr
arabia grill restaurant cairo egypt
Published on 2011-06-13 07:13:00
Arabia Grill RestaurantGround Floor, Arabia HotelMalik Abdelaziz Assaoud StreetEl Manial, Cairo, EgyptIt is sort of a rule of thumb for a seasoned traveller: never eat where you sleep. Most of time, you end up with overpriced mediocre fare in boring
Sen Viet Vietnamese restaurant London review
Published on 2011-06-10 05:52:00
Sen Viet - a Vietnamese restaurant in London's King's Cross area is by far the best value place to gorge on Vietnamese poetry in food.Between the three of us we had:Caramel Pork Spring Rolls - a delicious variety of lovely textures wrapped in rice pa
They got catfish on the table
Published on 2011-04-27 12:01:00
o visit to Memphis is complete without sampling local fried catfish. I was lucky enough to have Ninny fix some for me. She did not mind to do that at 11PM, when we arrived after a long drive from Fort Worth with many a stopover. Crisp and light, with
Beirut Express: great dinner for under 10 quid in London
Published on 2011-03-09 04:23:00
I remember what a major letdown was Time Out's Cheap Eats in London guide: a mix of fast food grease joints and places that cost 15-20 pounds a pop. Since then I discovered that London is , indeed, chock-a-block with places where you can eat very wel
tokyo cafe sushi amsterdam review
Published on 2011-02-25 03:53:00
Promoting intercultural understanding through the appreciation of ethnic dining, world cuisines, exotic recipes and ingredients, restaurant reviews.
Caspian: great Persian buffet in Dubai
Published on 2011-02-24 06:36:00
normally steer clear of all-you-can-eat buffets. How can you ever feed someone for 6 quid and still make profit? You surely need to cut corners, the quality of food falling the likeliest victim.Besides, an over-30 metabolism does not require enormous
Billingsgate Market: London's freshest
Published on 2011-02-17 04:33:00
o say that I am crap in the morning is to say nothing. All too oft, it takes about two hours for a huge mug of coffee, a handful of Chinese herbal pills, a round of Kundalini breathing exercises, an invigorating contrast shower and upbeat music thr
Ottomanic fiasco: Bazar @ Amsterdam
Published on 2011-02-16 06:50:00
aaw, I should have known the moment I entered the place: the dim lights, the exotic crockery, the "world cuisines" menu, and a sure giveaway: packed to the rafters with under-35 Dutch yuppies. The daily dining out lifestyle is making quick in-roads i
Juniper sauce: on top of the game
Published on 2011-02-15 04:29:00
Cooking game too often divests it from its celebratory appeal, that is why I wait for special occasions to make venison steaks or wild boar medallions.There is nothing like the resiny bouquet of juniper sauce to complement the rich flavour of game. I
Miyeok guk: Korean seaweed soup recipe (미역국)
Published on 2010-12-06 15:17:00
iyeok guk (미역국), Korean seaweed soup, is packed with essential nutrients that are hardly ever present in your daily 5. That is why in Korea it is given to pregnant women and students about to sit for an exam.Like all Korean recipes it is straig
Kongnamul guk: veg soups can be fab too! (콩나물국)
Published on 2010-12-06 14:43:00
his is a surprisingly simple and flavourful soup. Kongnamul guk (콩나물국) is made from truly basic ingredients and takes just a few minutes to cook, yielding a remarkable combination of healthiness and taste.Bring to a boil 3 cups of water.Add
Dakdoritang: chicken stew for wintry days (닭도리탕)
Published on 2010-12-04 17:45:00
hen the city is snowed in and the frost bites your cheeks, you learn to appreciate the warmth of your home and the satiating qualities of your food with all your physical being. Nothing like hearty spicy stews on a cold December day.Tonight I cooked
Jambalaya in November: un peu de soleil dans l'eau froide
Published on 2010-11-21 10:03:00
aving lived 7 years with a Southerner, you would think I must have had jambalaya more than half a thousand times. Far from that, it is my first time ever I laid my spoon and fork on one.America's answer to paella, jambalaya combines West African cook
Pejines salados: maternity ward's most wanted
Published on 2010-11-10 07:39:00
n Russia, conventional wisdom has it that if you have a craving for salted fish, you must be preggers. I must be permanently knocked up then, because the craving never goes away. If allowed, I could eat a pack an evening. Luckily, it is not that wid
Rincon del Marinero: Tenerife's freshest
Published on 2010-11-09 02:02:00
orvin?- Corbin!- Korbin?- Corvin!Local names for regional varieties of sea fish are clearly not part of my Spanish vocabulary. But I trust our waiter and order a whole grilled fish by that unpronounceable name.Whilst waiting for it to arrive, we brea
Sancocho - Colombian beef soup recipe
Published on 2010-11-02 21:52:46
ccording to my Chinese doctor, amino acids from meat are at their most digestible when in broth. This is why I cooked this Colombian sancocho soup for my sick landlord, who after 2 years of smy ystematic kid-gloves propaganda, have caved in and quit
Vegetable romance: the best marinade for grilled vegetables (verdure alla griglia)
Published on 2010-10-24 07:07:00
ack in my Bangkok days, when I was still veg(etari)an, my staple diet was naturally Asian: mostly Thai and Chinese. Once in a while, I would also take to ransacking other restaurants in search of something I could sink my herbivorous teeth in.One sul
Tea leaf eggs, pig's blood cake and candied apple on a stick! - Taiwanese Food Fête, London 2010 - 第十四屆臺灣迎新小吃節 (英國倫敦)
Published on 2010-10-23 08:14:00
can't remember much what I ate in Taiwan, it was such a long time ago. I remember stinky tofu (臭豆腐， chou doufu) we bought somewhere in the mountains. It was delightfully flavourful, nothing stinky at all. I also remember the spicy steamboa
Gaeng som cha om kai: something hot in a cold country (แกงส้มชะอมชุบไข่ทอด)
Published on 2010-10-21 05:21:00
rarely cook the same dish two times back to back. With all the diversity available to us these days, it would be a shame to get stuck in a culinary rut. Moreover, my penchant for dietary diversity is in line with the little theory that I have recentl
Culinary espionage: Mrs. Mahmoud's secret couscous recipe
Published on 2010-10-09 08:21:00
here is this Sudanese lady in my apartment block always clad in resplendent multi-layered robes, exuding motherly kindness wherever she goes. About a year ago I was sitting at my Nigerian neighbour's place having a nice friendly banter, trying, as u