When The Cook’s Cook magazine in the United States asked me to contribute a feature story to its GREAT OUTDOORS issue, I was unaware then that this commission — one that had followed many before it ̵
Last week I spent the better part of a day learning new plating techniques at one of London’s leading specialist party planners, Blue Strawberry/Table Talk.
Chris and I have left the farm to travel to Ireland and England for a much-needed break. We’ll be eating our way around both countries, gathering inspiration as we travel from place to place.
Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.
Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.
