26

Nov,

13

Brazilian food on the AGA – Chef Erich Ribeiro

I’m sure you will agree that colour is a vital part of visualisation, after all they say we ‘eat with the eyes’.  Today filing is all about Brazil and I’m looking forward to a day of colourful explosions.  I’m thinking of images I’ve seen on the TV from the Rio Carnival and thinking about how these will work with the 13 colours of AGA that are available.   You know the drill, jump on tube, Google for information about today’s dish and arrive at Divertimenti to film with the chef.

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25

Nov,

13

Is Pub Food Rivalling the UK’s Restaurants?

When we think of pub food, the first things that we usually think of are pork crackling, fish and chips, and bangers and mash, but things have changed in the past few years. Even successful figureheads like Mike Belben and David Eyre of The Eagle Pub changed the concept of pubs in London by serving quality food as well as high-end beer and wine thus the term “gastropub” was born in 1991.

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02

Nov,

13

Confessions of a dyslexic (word award winning) food writer

Cooing.  I know that’s whats pigeons do.  And I know that a typo. ‘Your’ and ‘You’re’ confuse (or is that ‘confuses’) me, so does ‘hair’ and ‘hare’.  Cooking is what I do, but typos happen, like ‘nad’ instead of ‘and’ when typing, but I can’t see when I’ve typed ‘the the’ instead of just ‘the’.  Cooing and cooking look the same to me.  That’s because I’m dyslexic.

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