FOOD+DRINK

Recipes, reviews, farms and tables

A Danish double | Koan and Kadeau, Copenhagen

by David J Constable

"Korean food is having a moment. South, I mean. The North is, well, doing whatever it is the North does"

Effervesce Sense | It’s complicated

by Karen Krizanovich

"Some of us start and continue tasting exclusive vintage bottles while others cajole their friends to help multi-buy at Lidl. There is delicious quality to be found in each instance"

Breakfast epiphanies | Brunch at The Four Seasons, Bengaluru

by Neil D.A. Stewart

"For me it’s all about eating as much Indian food as possible"

Cooking the mountain | Atelier Moessmer Norbert Niederkofler, Brunico

by David J Constable

“I grew up without a supermarket on the corner. Despite this, there was always plenty of food on the table, even in winter. So I had to set up my own supermarket to see me through the lean months"

Poor choice | Stark, Broadstairs

by David J Constable

"It’s all rather depressing, the despondent cries scratched into the bowl like some end-of-meal plea for help. Is the chef okay? Should I call the Samaritans or his sponsor? What’s happening? I don’t understand"

The proof in the puddings | CODA Dessert Dining, Berlin

by David J Constable

"CODA, however, isn’t a rejection of the pseudo snobbery of fine dining, but a diversion from the traditional, tiresome, rolled-out understanding of a savoury-sweet tasting menu."

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

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

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

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"

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