Cooking with Flavours

Take a spoonful of sugar. Take two. Or even three. Nice? Not really. Or not even at all!  But combine that sweetness with something bitter (say coffee) and it transforms into something delicious. Merge sickly-sweet meringues with something tart like raspberries and...

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TRUFFLES – the millionaire’s mushroom…

Some think its fleeting, heady perfume evocative and divinely sensual. Others rate it simply as a gourmet’s delight. I reckon the truffle’s scent is unmistakeably and unapologetically carnal – reminding me of the muskiness of an unmade bed after an afternoon of love in the tropics…

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THE JOY OF COOKING

The JOY of COOKING - a book review... My storm-tossed and weather-beaten 1974 edition of the Joy of Cooking appears shabby and sad beside the new shiny 1999 volume. But tattered and stained as it is, sadness is most definitely not a feeling that springs to mind. ...

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LETTER FROM AFRICA… a sabbatical

My rented treehouse is just a minute from the pristine beach where traditional Swhahili fishermen repair their nets and sails during the day and launch their boats after dark. They sometimes have time during the day to take me out to the reef for snorkeling…

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OLIVE PICKING in TUSCANY…

You know it is autumn when the Tuscans slip into their fur coats and the half-a-million-or-so Vespas don shiny windshields to protect their daredevil drivers from the chilling slipstreams.

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