FOOD+DRINK

Recipes, reviews, farms and tables

Effervesce sense | Karen Krizanovich on midsummer sparklers

Effervesce sense | Karen Krizanovich on midsummer sparklers

by Karen Krizanovich

"While I prefer sparkling - as PeeWee Herman once said, “All my friends have big buts" - The Grange’s Still Pink 2022 is my big but"

Head of the table | The Chairman, Hong Kong

Head of the table | The Chairman, Hong Kong

by David J Constable

"Chinese food in Britain was the first popular takeout. Although, these were mostly Cantonese dishes adapted to British tastes, a sort of Chinese-ish and cross-cultural melange"

Abou El Sid, Cairo

Abou El Sid, Cairo

by David J Constable

"The Grand Marquis wine, though, was a disaster. A blend of Sultanine Blanche and Chardonnay, it might have just as well been camel piss and sand"

A zed, two noughts, and more | Zooba, Cairo

A zed, two noughts, and more | Zooba, Cairo

by David J Constable

"I discovered that koshari might have been invented by French settlers in the 19th century as a veggie dish called couches de riz. Other outlets even have the gall to blame the British"

David J Constable on Venissa, Venice

David J Constable on Venissa, Venice

by David J Constable

"Venice is also a flirty temptress to the solo idler, the wandering daydreamer and the inquisitive traveller"

Casa Maria Luigia, Modena | Dear Jessica…

Casa Maria Luigia, Modena | Dear Jessica…

by David J Constable

"I can’t think of anything more personal and amorous than being cooked breakfast by someone in the Italian countryside; being poured steaming coffee from the mocha pot as plates of smoked cotechino sausage with zabaione and freshly-baked cookies arrive"

My father, Marilyn Monroe and Dom Perignon

My father, Marilyn Monroe and Dom Perignon

by Karen Krizanovich

"This act of blind tasting started the rumour that he was blind (he wasn’t)"

All going south | Sorn, Bangkok

All going south | Sorn, Bangkok

by David J Constable

"I could see into the kitchen, where militant staff stood behind large, fire-scorched clay vessels filled with rice, stirring"

The ages of Attica

The ages of Attica

by Neil D.A. Stewart

"to season food with native saltbush and pepperberry is not exotic for people who have lived off the land for unnumbered centuries"

Central to everything | The Peruvian magic of Virgilio Martínez

Central to everything | The Peruvian magic of Virgilio Martínez

by David J Constable

"Virgilio quite literally cooks Peru. He does not import or imitate. He creates"