by Kari Heron (first published in The Khaleej Times, October 21, 2011) Have you ever bit into a strawberry and wondered if you had mistakenly sucked on a tart tamarind instead? Chances are you had that strawberry out of season. In recent years, there has been much emphasis in the food world on “cooking seasonally”…
Archives for October 2011
How to keep fresh herbs longer
This is not a sexy post. At least, not so if you define sexy in fattened goose livers and truffles from Alba. This is as many of our posts, practical. If you want foie gras, Iranian caviar, Alba truffles and more of the same, you may book the Degustation menu in Chef Lij’s restaurant. Otherwise,…
Japanese Savoury Egg Custard| Chawanmushi with Matsutake Mushroom
Both Chef and Steward are huge fans of Japanese cuisine. What is there not to love? The balance of flavours, colours and presentation… it’s all so zen and amazingly balanced. The tradition of Japanese cookery not only lies in Sushi and Teppan-yaki restaurants, but in the homes of real Japanese people. The average Japanese home…