07 / 11 / 2023
Of the over 500 stingless bees identified globally, nearly 300 of them are in Brazil. Each has a unique flavour you won’t find anywhere else, influenced by the flowers they eat and the unique preferences of each species. They are our caviar here in South America. As a chef, to have an abundance of them […]
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13 / 12 / 2023
Noticing a shift in customers' drinking habits, chef owner of The Waterhouse Project, Gabriel Waterhouse, tells us how he developed the restaurant's non-alcoholic drink pairing.
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07 / 11 / 2023
Ayo Adeyemi explores the rich heritage and versatility of black-eyed beans in West African cuisine, delving into the cultural significance and practicality of these humble legumes.
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08 / 12 / 2018
‘Blanching green beans has its place but I prefer my mother’s way,’ she laughs. The classically trained chef has been winning plaudits for her inventive cooking at London’s Oklava since its opening in 2015. But her modern take on grill...
Start ReadingA series where we explore the lives of chefs through 5 cherished recipes. From the dish that represents their childhood through to the recipe they'd hand down to their family.
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LONDON, UK
"I need to balance traditional preparation with modern techniques. I can use traditional recipes as the basis of my creations, but I must also tap into my imagination and passion to create something new and unique."
LONDON, UK
"For any young British Asian chef, or any chef interested in Indian cooking, I want them to be able to come into this restaurant and understand Indian food and Indian flavors, but also learn techniques and be open minded."
LONDON / SAO PAULO
"Opening Da Terra was a reconnection to my own origins. I felt lost in a way. The name Da Terra means from the earth, the idea being not to forget what you come from. I like to think that I’m still exploring Brazilian cooking."
LONDON, UK
"There are quite a lot of recipes I’m proud of, but there are a few that I feel are genuinely original to me. My pig skin ragu recipe is one of those. There is no meat, or rather, flesh, in the dish; it's made from just pig’s skin."
LONDON, UK
"My mum didn't care I was a professional cook. She was going to cook what she wanted to cook, and love what she was doing. And there’s an honesty and beauty to that."
GWANGJU, SOUTH KOREA
"The first recipe I worked on was a sourdough. I really wanted to make our own special version, incorporating the flavor of Korea into the bread. I started experimenting with different ingredients but eventually fell upon Nurungji."
01 / 12 / 2018
Unlike most food or drink products, when you read the back label of any wine you won’t find a list of ingredients used. In fact, consumers could be forgiven for thinking their bottle contained nothing more than grapes. And...
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