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Friday 12 March 2010

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A bunch of cooks
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Art and Aperitivos: A Café Composition 

Wednesday, 10th March 2010

by Maggie Armstrong

A venue far from the madding crowd, with authenticity and an inventive culinary thrust; Tiesan Café is worth visiting says Irish Correspondent Maggie Armstrong. 

Categories: Food & Drink , Restaurant review

Zabaglione

Zabaglione

Wednesday, 3rd March 2010

by Chris Foulkes

Don’t be held back by tradition: any number of variations can impress when it comes to the classic Italian dessert, says Chris Foulkes.

Categories: Food and Drink , Recipe

The Big Cheese

The Big Cheese

Tuesday, 2nd March 2010

by Lucy Moylan

Revolution means progress: with it comes an injection of passion, enthusiasm and fresh ideas and without it comes stagnancy. Lucy Moylan praises a new movement in artisan cheese making in the U.S..

Categories: America , Cheese , Food & Drink

Run Rabbit Run

Run Rabbit Run

Monday, 1st March 2010

by Chris Foulkes

Perfect stirred through fresh egg tagliatelle, rabbit ragù is Chris Foulkes's comfort food of choice. 

Categories: Food , Italian food , Recipe

My Greed Leaves Me No Time To Talk

My Greed Leaves Me No Time To Talk

Thursday, 25th February 2010

by Frank Armstrong

Flawless Italian cooking at Caponata in Camden puts restaurant critic Frank Armstrong in mind of the great essayist Montaigne.  

Categories: Food and Drink , London , Restaurant review

THE BORDELAIS CIRCUS: EN-PRIMEUR

THE BORDELAIS CIRCUS: EN-PRIMEUR

Monday, 15th February 2010

by Joss Fowler

Buying en-primeur is all about money, be it saving money by buying early or making money by buying early then selling. Joss Fowler anticipates the vintage of the century, 2009 Bordeaux. 

Categories: Wine

Et Filles!

Et Filles!

Friday, 22nd January 2010

by Emily O'Hare

Do women make better winemakers? Emily O'Hare sees potential for a tipsy drop of controversy.

Categories: Food and Drink , Wine , Women

GAME

GAME

Friday, 22nd January 2010

by Fiona Bird

''The verdict on the meatballs as aired to the nation by a child on Radio Scotland: “Great, better than normal meat”.'

Help Is At Hand: Fiona Bird, author of Kids' Kitchen, cooks venison meatballs in tomato sauce.

Categories: Children's cooking , Food , Recipe

Barbarella

Barbarella

Monday, 18th January 2010

by Emily O'Hare

Young Wine Writer of the Year finalist, and Women! Know Your Wines founder Emily O'Hare shares her passion for Italian wine.

Categories: Italian food , Italy , Wine , Women

CUCINA POVERA

CUCINA POVERA

Thursday, 14th January 2010

by Frank Armstrong

'When the peasant eats a chicken, either the peasant is ill, or the chicken is'.

Frank Armstrong explores the peasant-food myth.

Categories: Food and Drink , Food politics , Society

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Scoff Blog

Teach a Man to Fish

Teach a Man to Fish

Thursday, 11th March 2010

In her cookery school in Acton, Angela Malik and her team attempt to demystify Asian food by offering cookery courses, changing from day to day, which tackle a wide variety of Asian styles including Chinese, Indian, Cambodian, Thai and Vietnamese. Frank Armstrong puts on his apron. 

<span lang=Tortionata or Torta di Lodi" title="Tortionata or Torta di Lodi" width="80"/>

Tortionata or Torta di Lodi

Wednesday, 10th March 2010

'My Italian grandmother – known to us all as 'Nonna' – used to make a delicious almond shortcake called Torta di Lodi.' Chris Foulkes rustles up the Lombard speciality. 

Oil On Canvas

Oil On Canvas

Tuesday, 9th March 2010

'With finely chopped fennel fronds scattered over the marblish white beans and the scarcely less porcelain tuna chunks, it looked supremely elegant, the greenish sludges of olive oil and generous helping of salt flakes perfect for mopping up with bread after.' Tilly Culme-Seymour plates up tonno e fagioli. 

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An A-Z of scoff
H is for Health claims

H is for Health claims

Health and nutrition claims are now a big selling point for food manufacturers.

A B Y C D E F G H D E F G H I J K L M N O P Q R S T U V W X Y Z

Winter Wine Club Offer

With Christmas on the horizon, we have upped the ante with our winter case and persuaded Berry Bros and Rudd to come up with something very special. And they’ve done us proud with a mixed dozen of real class featuring fine champagne, red and white burgundy, Chablis and claret, New Zealand Sauvignon and California Zinfandel, as well as a striking 20-year-old tawny port.

I can’t remember how, but we even persuaded them to lop a healthy £41.25 off the list price too. Happy Christmas!

Jonathan Ray

Berry Bros Rudd

Only £236.00
 
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