There’s an unsettling rubbery-ness setting into my legs that excites and confuses me in equal measure. This is a familiar feeling…and one I don’t really care for if I’m being completely honest……one I haven’t felt in a long, long time. I’m nervous. This is a weird time for nerves…….if this was a job interview at… Read More Goan Monkfish curry – Floyd, Stein, Bourdain and Padstow
There’s a stillness and quite in the hills above Osunti….it feels like a familiar blanket draped around tired shoulders. The earth is dark, red and volcanic, its unkempt and rugged. There’s a distinct lack of any ‘rank and file’ which is other-worldly and welcome…. … during the occasional day-dream you forget that this is part of… Read More Figs…… and what to do with them.
“I gotta get better at plate-up Tony, I literally suck at this – how the fuck do you do it”? I stared down at what looked like a pile of elephant crap on the pristine white flat-to-rim plate. This was my own personal favourite plate type, a ‘God’s-beard-white’ with just a slight cross groove running… Read More “Plate this Bourdain”….Indian Vegetable Curry
Andrea’s hands are powerful, they have a vice-like grip that panics me……but at the same time her touch is soft and comforting. She has a firm grasp of my right bicep..my lower arm is turning blue as she talks loudly and at great speed in dialect to her partner in crime Teresa. My limited Italian… Read More Fresh pasta and learning to cook ‘at source’
Tony, Chef, me and about 10 other people had followed the fight all the way and where now jammed in the front door wide eyed and expectant jostling for a view of the final round. To this point at least 12 right crosses, 2 upper cuts and a nose bite had been delivered as the… Read More Little Maggie’s Gambas on Rye