South African wine producers are getting ready to take on the world with their own 'national treasure' - the Chenin blanc grape. Have you heard of it?... Read More
There are two countries that claim they invented mayonnaise. The argument about the real origin is heated - so what is the truth?... Read More
A food tour through East London reveals as much about the local cuisine as it does the history and culture of this interesting part of the city.... Read More
While exploring the fish markets near the Sri Lankan beach of Negombo, I meet Raja. I don't ask for a tour but I get one - and it turns out to be perfect.... Read More
This small fishing village on the coast of West Sweden is a seafood mecca - and out on the water you can get a salty taste of what's on offer.... Read More
While the Red Sea resort of El Gouna might be popular with tourists, there are also thousands of expats who call it home. I meet an English couple who are doing just that.... Read More
When it comes to the European food scene, Portugal has been largely overlooked. But the country's chefs are hoping for a renaissance.... Read More
How many Michelin-starred chefs can you fit in one room? The Stars Route - a Portuguese food festival - tries to answer that question!... Read More
Thousands of years ago, before farms and markets and supermarkets, humans had to forage for food. Now there's a revival of the tradition in Scotland.... Read More
After so much talk in the past few days of Italian cooking, with its pastas and pizzas and cheeses and prosciuttos, it’s definitely time to finish the week with something sweet.
I can’t think of a dessert which is more Italian than a tiramisu (even though I always thought the name made it sound Japanese, right?).
There has been a lot to say this week about the three-day cooking experience I did in a Tuscan villa with Eating Italy Food Tours. (If you like, you can read more about that here.) So, rather than give you an extended breakdown of how to make a tiramisu, let me make your eyes water with the pictures of the delicious desserty goodness taking shape.
As it turns out, it’s actually not too hard to make. I’ve included the recipe at the end of this post so you can try it out for yourself.
500g... Read More