biscotti-finished with almonds copy

I am now far away from my Italian paradise but I still think back to those marvellous days by the sea in the middle of winter, staying with lovely friends in the most beautiful house eating delicious food prepared lovingly by Bea,┬átheir charming cook who this time showed me how to┬ámake pasta and biscotti. Her first batch of biscotti in the picture above was the classic version with almonds but when she was preparing the second batch, I asked if she could use pine nuts. Not what she would have used normally but they are my favourite nut and Bea didn’t mind changing her recipe slightly.

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mooncakes-box close up copy

I should have people over for lunch every day. Well, perhaps every week. I just had a super lunch party. Friends came from all over, Honk Kong, New York, Putney, Fitzrovia, Hampstead, Dalston and Sussex and each came with one or more wonderful present: chocolates from l’Artisan du Chocolat, spicy peanuts from Beijing (the best ever), a special red rice from Dimen village (will write about it and Joanna, Ken and uncle Kit in a separate post), beautiful jars of fried garlic, lovely wine, and the most amazing mooncakes from Honk Kong.

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cevez sujuk-2 copy

I haven’t been very good about posting recently but I have been trying to finish my book and I don’t seem to be able to do two things at the same time! No seriously, finishing a book is quite an obsessive occupation. Still, as I was writing about grape leather, I remembered I had taken a clip of it being prepared in South Eastern Turkey and I thought I would do a post.

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ka'ket k'nafeh-wrapping copy

Every time I visit Beirut, I have to have various dishes including ka’ket k’nafeh which is one of my favourite breakfasts, a luscious cheese pie drenched in sugar syrup then stuffed into a sesame galette the inside of which is also drenched in sugar syrup. An insanely delicious sweet sandwich that clocks in at more than a thousand calories a bite!

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