"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"
"It's a national obsession: the new Kit Kat, the chocolate we crave" – London chocolatier Paul A Young has us hooked on Sea Salted Caramel
"Who was it that made foraging popular? Probably the poor…" David J Constable reviews ex-Noma chef Christian Puglisi's stark and smart Copenhagen restaurant, Relæ
"Aside from his tall frame and muscular shoulders, he has hands like hams" - David J Constable heads to the Midlands to meet the colossus of the modern tasting menu
Self-styled "Demon Chef" Alvin Leung has brought his award winning "X-treme Chinese" cuisine from Hong Kong to London. Is it more tasteless gimmick than culinary innovation?