When the Trees Turn Gold, the Soup Season Begins
It begins with the trees. First, the faintest hint of yellow along the edges, then a rush of gold, amber, and rust, until the whole
The Women Who Changed the Stars
For as long as there have been restaurants, there have been women cooking. Yet for much of modern gastronomy, you wouldn’t know it. The Michelin
Mast-o-Khiar – A Bowl of Cool Quiet
Some dishes arrive like a fanfare, golden and glorious; others slip into the table with the grace of a whisper. Mast-o-Khiar belongs to the latter.
Tahchin – The Golden Crown of Rice
There are dishes that speak in whispers, and there are dishes that announce themselves with a kind of regal splendour. Tahchin is firmly in the
How One Chef Took On the Lunch Tray
There are revolutions that roar through the streets, and then there are quieter ones, fought in kitchens, classrooms, and over plastic trays of soggy chips.
Ricotta, lemon, basil & zucchini tart
A ricotta, lemon, basil & zucchini tart (inspired by Julius Roberts, and the gentle art of not overthinking it.) This tart wasn’t planned, but then, neither
