Paris-Brest

Paris-Brest (Almond Choux Pastry with Crème Mousseline) The Paris-Brest-Paris was a long-distance cycling event (1200km) that was first organised in 1891 by a French Journalist by the name of Pierre Giffard in Saint-Quentin-en-Yvelines, as a circulation aid for parisian newspapers. It was Pierre Giffard, who requested that Louis Durand, the pâtissier of Maisons-Laffitte in Yvelines, create…

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Milanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow

Millanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy. The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and…

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Unagi-don (鰻丼), Japanese Style Grilled Freshwater Eel on rice

Unagi-don (鰻丼) Unagi, or Anguilla japonica (日本鰻 ), is the name of the Japanese freshwater eel that’s grilled over a charcoal fire whilst being coated in sweet soy sauce glaze, a style known as kabayaki (蒲焼). It’s always been one of my personal favourite dishes and it’s what I’d usually order in a restaurant when…

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Yeast and Beer Battered Brill with Panko Onion Rings and Garlic Aioli

Yeast and Beer Battered Brill with Panko Onion Rings and Garlic Aïoli Nothing brings back memories of a visit to the seaside more than a bite into light but crispy battered fish, fresh out of the fryer. The combination of the first crunch when you sink your teeth into the batter, accompanied by the steaming…

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Tongbaechu-kimchi 통배추김치

Tongbaechu-kimchi 통배추김치 Ah the sweet smell of fermentation, the technique used to preserve food for centuries before the invention of refrigerators and freezers. Fermentation allowed food to be kept for longer periods of time, especially important during the winter when food was scarce, while also allowing people to eat fruits and vegetables outside their seasons. Making…

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Umeboshi Onigiriうめぼしおにぎり

Umeboshi Onigiriうめぼしおにぎり Onigiri, the Japanese equivalent of the sandwich, consist of balls of rice stuffed with tasty fillings, wrapped with a crispy piece of nori seaweed. They are extremely popular snacks in Japan and can be brought from almost every convenience store. Other than store brought Onigiri, it is also very easy to make it…

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Kurume Tonkotsu Ramen 久留米ラーメン

久留米ラーメン Whenever I meet up with an old friend that I haven’t seen in a long time, we never catch up on each other’s lives over a cup of expresso in a dimly lit chic cafe, instead I’d much rather reminiscence the good old days over a piping hot bowl of ramen with a pint…

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