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Tales from the Foodish Boy

Global gourmand Alex Nazaruk shares highlights from a year spent cooking around the world; starting with finding the perfect pancake in China. Bánh xèo? Gözleme? Pannukakku? In America pancakes are made...
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Beef bulgogi

INGREDIENTS 600g beef steak, thinly sliced For the marinade: 7 tbsp soy sauce 1 tbsp sesame oil 2 garlic cloves, crushed 1 tsp grated fresh ginger 2 tbsp sugar or rice syrup 1/2 an...
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Icelandic food

There's more to the cuisine of this beautiful Nordic island than rotten shark meat and puffins, as Kavita Favelle discovers as she eats her way around Iceland Iceland. What image does it conjure up for...
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My Thai

Nicky Clarke steps off the beach into Thailand’s dining rooms and kitchens - and discovers a country that tastes every bit as good as it looks Backpacking has become synonymous with Thailand— but beneath...
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Sweet talk

Zoe Perrett says that discovering a whole new world of classic Christmas desserts and sweetmeats from around the globe is guaranteed to make the season even sweeter In Provence, the groaning festive...
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Godfather of Chinatown

Douglas Blyde meets leading culinary entrepreneur, Stanley Tse Stanley Tse surveys frontage of Lisle Street’s SeeWoo. He opened the shop - one of the first Chinese businesses in London’s Chinatown - in...
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Fragrant Island: Samos and Metaxa

Douglas Blyde heads to Samos to capture the Greek island’s perfume via the medium of Metaxa It seemed the wings of the prop-plane flew close to the sacred branches of a good portion of island’s 5,000...
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Clandestine dining in Buenos Aires

  Heidi Fuller-Love discovers how Buenos Aires’ most unique ‘closed-door kitchens’ have expanded the city’s menu far beyond rump steak Arriving jetlagged from Ezeiza airport on a hot...
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Chupe de camarones – Peruvian prawn chowder

Serves 20 INGREDIENTS  1 tbsp vegetable oil 1kg prawns, deshelled, deveined and cleaned 3 cloves garlic, minced 150ml brandy 1 red pepper, roughly chopped 1 stalk celery, roughly chopped 4...
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Palm heart tart

Serves 6 as a main course, 10 as an appetiser INGREDIENTS For the pastry: 250g plain flour pinch of salt 200g butter 125g whipped cream cheese or sour cream For the filling: 75g...