Food

Annie Smithers This year has left me longing to live a quieter, simpler life. One where I tread more gently upon the earth. So for Christmas, I’m looking for an old-fashioned favourite. This variation of a roasted pork loin fits the bill nicely. First, make …

Annie Smithers As the year draws to its inevitable close, my thoughts turn to Christmas. For me it will be a more muted celebration, as this year we suffered loss on so many levels that we would never have thought possible before 2020. It will be a chance for my sister …

David Moyle I know it is significantly easier to use a curry paste from a jar, and no doubt some shop-bought products are excellent. But with food processors and a fairly ready availability of fresh base ingredients, it’s hard to beat a paste made fresh. A …

Annie Smithers Dry biscuits. I remember the standards from when I was a child. Saos and Saladas. Ritz, Savoy and Jatz. And Vita-Weats. All still readily available and all living up to their name. Dry by name and dry by nature. The word biscuit has its roots in Latin, …

David Moyle Asparagus is a vegetable indelibly linked to gourmet French cuisine. It was the fancy dish in a sauce of I don’t know what. A celebratory vegetable course that communicated the chef’s pedigree. My first picking of asparagus highlighted …