"It’s not food that’s the star here. So here’s the hook, the catch, the crook of it all..."
David J Constable explores the amazing, strange and controversial flavours and techniques of the macaron maestro
"It's earthy and rich, creamy from the pink beet hummus, and impossible to pickup"
"Here's the problem with champagne (I'm just going to come right out and say it): most of it isn't very good"
"It's giving them acknowledgement of their culture, their traditions, their people, and their history"
Much-loved Mayfields has given way to newcomer Pidgin, on the fast developing coffee and dining strip of Wilton Way in London Fields. David J Constable counts himself as a Pidgin fancier
"Actual Australian food is a myth. A fiction. No such thing exists"
"Lashings of butter has been added to temper the sting, but this is the Indian subcontinent, where they like their hearty fare hotter than the Gates of Hell"
It's on one of the ugliest piazzas in Milan, they do unspeakable things to octopus, and they'd be well advised to spend a few Euro on some decent press photography, but David J Constable has quite the meal at Ristorante da Giulia
"The French can't stop drumming in their culinary influence wherever they go; and now the baguette has become so intertwined with Tahitian national identity, that they're stuffing them full of fresh fish or Chinese noodles"