As the potato is said to typify the predilections of the Irish, roast beef symbolises Olde England, and the frog’s leg the dainty dining of France, so the paella is dismissed as the catch-all cuisine of Spain – which goes to show how wrong you can be. Read on…
For three days I searched the streets around my hotel in Jodphur old city for a basic restaurant, somewhere I could sink my teeth into something. Nothing, not-a-thing, not even vegetarian. Read on…
There can be few gastronomical products known to man that can be used in either sweet or savoury dishes, stews, sweet sausages and fake ice cream. Gofio is one of them and whatever you do with it the net result is usually disgusting. Read on…
If you were to be offered a fruit that reinforces your immune system, helps you sleep, helps to maintain a youthful appearance, you might think that whoever is offering it is a snake oil salesman with a good line in chat. But such a fruit does exist – wholesome cherry. Read on…
These days fancy food trucks and posh catering carts may be blocking the highways in Europe and the US, but Morocco’s biggest street food heaven hasn’t moved in a thousand years. Read on…
I’ve never been a big lover of fish but a big handful of sardines and a glistening dorada, still with their salt-sea smell, grilled over a barbeque made from an old can changed all that. Read on…
English cuisine has always been laughed at by its European neighbours as bland, greasy and overcooked. This may or not be true, but one thing is for sure – not one of our European neighbours’ cuisines can measure up to the wonderful English pudding. Read on…
When compared to the street bustle of Bangkok’s Chinatown, the word ‘frenetic’ would indicate a pace of peace and tranquility. Read on…
Fried insects, roast sheep’s head, pig’s dick…just a few of the things you really shouldn’t put in your mouth! Read on…
When camel trains of up to twelve thousand animals undertook the arduous journey across the Sahara Desert from Timbuktu to the trading post of Marrakech they carried with them three highly prized commodities; gold, slaves and spices, the very heart of Moroccan cuisine. Read on
A mound of innards and gizzards, fat tongues and sponge-like tripe, all those bits of the pig that come under the gastronomic description of ‘everything but the squeal’. Read on…
