An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
What better way to mark the action in Beijing than a thematically appropriate Winter Olympic cocktail. These recipes feature alpine liqueurs and cold-weather flavours to keep you fortified throughout the event. Norwegian Wood With Norway set to top the medal table once again, it seems fitting that our Winter Olympic cocktail party feature a bottle of
Cooking for romance is no laughing matter. The stakes are high. Get it right and woo the love of your life — lifelong happiness, marriage, kids. Get it wrong, and who knows what will happen? At best, you’re serving up a disaster sometime around midnight. You’re not getting lucky. You may be poisoning your intended.
‘The opposite of a correct statement is a false statement. But the opposite of a profound truth may well be another profound truth.’ That’s Niels Bohr. Or, as Oscar Wilde put it: ‘In art there is no such thing as a universal truth. A truth in art is that whose contradictory is also true.’ Like
Seafood has been at the centre of the Japanese diet for more than 10,000 years, with the Japanese consuming an amount that’s more than triple the world average. But it’s not just about food — sake is also an integral part of this seafood culture. Japan’s national alcoholic drink has a 2,500-year history, but its
There was a moment, about 20 years ago, when Londoners began to realise, and then boast about, the transformation in our food scene. No longer deserving of mockery compared to other global centres, our restaurants were suddenly producing delicious food every bit (well, almost) as good as that associated with the likes of New York.
There’s something inherently romantic about eggs: whether you’re preparing them for another person, or being served them, they always strike me as a little act of love. Maybe it’s that they suggest breakfast in bed. Breakfast in bed is not about flirting or seduction, it’s more than that. You don’t make breakfast in bed for
The centre could not hold, at least for Piggy’s. The drama of being the only greasy spoon in the West End — in Air Street, of all places — was too much, and it swelled, panicked, and fell apart. Yesterday I ate a mean sliver of almost cold bacon inside hard white supermarket bread. The
Japan’s influence on the way we drink cannot be overstated. An entrenched culture of artisanship and craft combined with a love of the good life has made Japan a force to be reckoned with in the noble field of boozing. As a fellow island nation with a similar appreciation for the hard stuff, we Brits
Let’s face it, rugby can be a bit confusing. No-one really understands the rules. For huge swathes of an 80-minute game, the ball disappears under a pile of bodies; scrums look like a load of fat fellas looking for a set of keys dropped in the mud and the rest of the time it’s just
Get your credit cards out lads, it’s that time of year again when we demonstrate our love via the medium of grub. Because this year the big day falls on a Monday many restaurants have extended their Valentine menus to cover the whole weekend. With any luck, this should free up tables for those naughty
There is a very particular fear that runs down your spine when you realise you’ve forgotten to buy a gift, be it for a birthday, Christmas or as a surprise for a special someone. Whatever the occasion, the same panic spreads through you, the social anxiety of knowing that you have failed in gift-giving etiquette, that
31 min listen
Russell Norman is an award-winning restauranteur, writer and broadcaster, and the founder of the Polpo restaurant group. Last year he launched Trattoria Brutto. On the podcast, he tells Lara and Liv about enjoying Spam fritters, blagging his way onto the Orient Express, and how he changed careers from teaching to cooking.
Hooray for Raymond Blanc for stating the absolutely obvious. He’s got an ITV series coming up, which, if I had a television, I’d be watching compulsively, called Simply Raymond Blanc. He’s an instinctively brilliant, self-taught chef, who really was a game changer on the Eighties restaurant and cookbook scene. And in an interview for the Radio
My casserole dish is seeing heavy use at the moment: with each day seeming colder than the last, a blipping stew sitting on the hob feels like a defence against midwinter. This week I’ve been making a variation on coq au vin: coq au riesling. As the name would suggest, coq au vin is a French
Our friend Colin is back in the news again. This time, it’s not his name that has caused a storm – Colin’s many fans may remember M&S filed an intellectual property claim against Aldi back in April in an attempt to stop them from selling their copy cat-erpillar Cuthbert. Rather, it’s the suggestion that he may have been present at the
In 2014 I received a mystery phone call. It came from a French number but the voice sounded like a patrician Englishman from another age. It was a voice that you can imagine following into battle: ‘Hello, it’s Anthony Barton here’. You might not know the name but to a wine lover, it was like
Aside from Icelandic whale testicle beer and Korean wine made from baby mice, there are probably few drinks which the observation ‘It’s an acquired taste’ is more applicable to than whisky. And with Burns night upon us, you can rest assured that there will be plenty of people who are already dreading the moment when
If these chocolate chip cookies are my only achievement for the entirety of last year’s lockdown, I think I’ll be satisfied: crisp and buttery on the outside, fudgy and sweet within, with pools of dark chocolate, and just the right amount of salt. As ever, with baking, there are always substitutions you can make, if you
Catherine Chicken is sickly. She has swollen up like a barrage balloon with an evil face and dinosaur feet. She lumbers about. It is peritonitis, the vet says, after I make my husband drive her to the animal hospital in Falmouth. She will not recover without an implant that prevents her ovulating. Chickens are ever
The humble pork pie has held its place in English culinary history for hundreds of years and now it finds itself embroiled in the latest Westminster plot to oust the Prime Minister. This iconic lunchtime staple may look simple to pull off but, just like the current political manoeuvres of SW1A, it’s far from a small undertaking. Although crust pastry predates
Statistics suggest that many of us who valiantly hid our gin in the back of the wardrobe on New Year’s Day have since slid back into comfortable old habits. But whether you’ve had a dry Jan wobble or you’re just walking extra slowly past the strong lagers in the supermarket, fear not. 2022 brings with it
There is palpable public outrage about the flagrant lockdown rule flouting of 10 Downing Street during Partygate. But for oenophiles everywhere, by far the most disturbing revelation is not that the Prime Minister broke the rules (even though he made the rules) or that he might have lied about it, but that staff in No. 10 scuttled to the local Tesco
25 min listen
Ed Smith is a food writer and chef who started his acclaimed blog Rocket and Squash while he was working as a solicitor. On today’s podcast, he tells Liv and Lara about how his passion for good food started, why he left the world of law, the changing nature of the London food scene, and
Chicken forestière Unlike loads of my other favoured stews, this one doesn’t take hours on the stove or in the oven. I can’t pretend it’s a ten minute start-to-finish dish, but it is one you can start after work and comfortably finish in time for dinner – and after the initial time investment, you can
I’ve said many times that I am not a food purist: I like shortcuts and variations, I have a massive soft spot for oven pizzas, and no time at all for those who are sniffy about prepared food or ingredients. I don’t think there’s anything to be gained by being categorical or dictatorial about food
It is a truism that there is never enough schnitzel (‘slice’, German); or, rather, schnitzel does not get the attention it deserves. Restaurants do serve it, of course. Fischer’s does a fine Wiener schnitzel, as part of its riotous pre-war Vienna tribute act, and elderly people, I am told, queue for it while wearing slankets.
They sparked the Crusades, built Venice, and spurred European colonialism. In many ways, spices and the spice routes along which they were traded, made the modern world. And how many other ingredients can make that claim? Not avocadoes, not goji berries, not truffle, no matter how fashionable. No, when it comes to historical importance, spices
Despite appearances, the word ‘Veganuary’ is not a part of the female anatomy – nor is it a venereal disease. It’s probably as irritating as the latter, however, and I dare say just as resistant to even the most powerful antibiotics. In case you are unfamiliar with this unsavoury neologism, its refers to an annual
There’s always a bit of a post-Christmas sag, isn’t there? The presents have been piled up but not actually put away yet, the tree is dropping needles like there’s no tomorrow, and those final bits and bobs of leftovers in the fridge aren’t looking terribly appealing (a weary parsnip and some withered peas do not
