07 / 11 / 2023
Of the over 500 stingless bees identified globally, nearly 300 of them are in Brazil. Each has a unique flavour you won’t find anywhere else, influenced by the flowers they eat and the unique preferences of each species. They are our caviar here in South America. As a chef, to have an abundance of them […]
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13 / 12 / 2023
Noticing a shift in customers' drinking habits, chef owner of The Waterhouse Project, Gabriel Waterhouse, tells us how he developed the restaurant's non-alcoholic drink pairing.
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07 / 11 / 2023
Ayo Adeyemi explores the rich heritage and versatility of black-eyed beans in West African cuisine, delving into the cultural significance and practicality of these humble legumes.
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08 / 12 / 2018
‘Blanching green beans has its place but I prefer my mother’s way,’ she laughs. The classically trained chef has been winning plaudits for her inventive cooking at London’s Oklava since its opening in 2015. But her modern take on grill...
Start ReadingA series where we explore the lives of chefs through 5 cherished recipes. From the dish that represents their childhood through to the recipe they'd hand down to their family.
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LONDON, UK
"For any young British Asian chef, or any chef interested in Indian cooking, I want them to be able to come into this restaurant and understand Indian food and Indian flavors, but also learn techniques and be open minded."
LONDON / SAO PAULO
"Opening Da Terra was a reconnection to my own origins. I felt lost in a way. The name Da Terra means from the earth, the idea being not to forget what you come from. I like to think that I’m still exploring Brazilian cooking."
LONDON, UK
"There are quite a lot of recipes I’m proud of, but there are a few that I feel are genuinely original to me. My pig skin ragu recipe is one of those. There is no meat, or rather, flesh, in the dish; it's made from just pig’s skin."
LONDON, UK
"My mum didn't care I was a professional cook. She was going to cook what she wanted to cook, and love what she was doing. And there’s an honesty and beauty to that."
GWANGJU, SOUTH KOREA
"The first recipe I worked on was a sourdough. I really wanted to make our own special version, incorporating the flavor of Korea into the bread. I started experimenting with different ingredients but eventually fell upon Nurungji."
07 / 11 / 2023
Having spent the past decade exploring his Jewish routes through the breads of Europe and the Middle East, Adam Wolfers talks us through his journey, perfecting traditional bakes.
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17 / 12 / 2018
Bound with a magnetic pull to her homeland of Slovenia, Ana Roš, the World’s Best Female Chef in 2017, has always resisted the urge to roam too far from the family homestead in the Soča Valley unless she finds a...
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14 / 12 / 2018
Bangkok, the capital of Thailand, has some of the most exciting street food in the world. On its sweltering pavements you can feast on Pad Thai or delicious deep fried Bananas with coconut and sesame. It must then take something...
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05 / 12 / 2018
Parrilla, the Argentinian method of barbecuing, has become ingrained into the cultural and culinary DNA of its country. Its people’s collective love of this philosophy of beef and fire can be seen throughout the land, from its roadsides to...
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02 / 12 / 2018
Juanjo Lopez chisels the air as he explains why he uses only the finest ingredients available to him. “The creative process is linked inherently to the produce. Michael-Angelo said that many of his sculptures, especially those he didn’t finish, were...
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01 / 12 / 2018
Unlike most food or drink products, when you read the back label of any wine you won’t find a list of ingredients used. In fact, consumers could be forgiven for thinking their bottle contained nothing more than grapes. And...
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10 / 09 / 2018
Only one man can stake a claim to have 3 Michelin stars using ingredients sourced only from a mountain. Imagine the winter season. You can barely see grass, let alone anything that looks colourful or not covered in snow. To...
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