We have been using the same bread knife for well over 30 years. It was part of a set we bought shortly after we got married (back in 1994) and moved into our first house a few weeks afterwards. In the years since then we’ve replaced many of our other knives with new ones (including a Maoui Deba from I.O.Shen and a
If you are interested in getting to know some of Japan’s remarkable regional chefs and artisan producers, The Art and Craft of Japanese Cooking by Nancy Singleton Hachisu (Amazon UK |
We’ve been to Malta twice in the last couple of years, most recently for a glorious week in spring – perfect weather (dry and warm but not too hot), beautiful cities and historic attractions that were busy but not packed, glorious scenery with plenty of colourful flowers in bloom, and a great range of excellent restaurants to enjoy.
I’m not one for writing Top 10 listi...
We’ve become huge fans of banchan, the small side dishes served alongside mains and rice to make up a typical Korean meal. Oi muchim (a spicy cucumber salad) is a popular banchan dish, and is very easy to make at home. Best of all, it lasts for a few days in the fridge, so you can enjoy it across multiple meals. This recipe for oi muchim is...
Gilgeori Toast is a popular Korean street food that originated during the post-war 1970s as a cheap, easy-to-make and filling breakfast to sell to commuters and students from pushcarts and pojangmacha (casual streetside tents selling food and drink). Gilgeori means street, and is combined with the English word for toast, Koreanised as toseuteo. ...