To quote Ali Wong’s character Sasha in Always be my Maybe (side note: great movie, I would date any of the main characters), who better to introduce saffron than “stupid,…

I love frozen desserts. I could eat ice-cream for all three meals. It would be part of my last meal. After a class on flavour profiles where we took three ingredients and cooked them in four…

I puzzled for a long time about how to further my knowledge of fermentation. It wasn’t that the options weren’t out there, more that there were so many options. Should I make…

Each tea Zealong produces is available to smell at the their gift shop, the start of the tour, which is housed in the same building as their processing factory. We start with a sample of the…

I wouldn’t call myself a wine drinker. I probably drank too much box wine in my teens. And even though over the last few months I have found a new appreciation for the differences in…

It all starts with a text message. Outside of the bar that is, you have to text for entry.  Once admitted you’re ushered into a dark space with two large tables and a long buffet…

Let me begin by saying how much I love to bake. From cake to croissants, galette to gateaux, I love it all. If I’m feeling particularly virtuous, I dabble with alternative flours and…

My food media echo chamber has erupted two times of particular note this year. First, Alison Roman was cancelled for criticising Chrissy Teigen & Marie Kondo, in particular for having…

Let’s first recap each entry in a couple of sentences. Cornish Saffron Buns I intended this entry to focus on saffron’s journey to the southwest of England through the tin trade.…