Get full access to your own tailored content today

30 April 2018

April Review: This Month’s Trends, Curated

WORLD CUISINES British bistro French brasserie Mexican – from tacos to tortas Regional Thai and Thai street food Spanish: Basque Jewish: Levant Elevated Indian   MOVEMENTS Cooking with fire, and charring The rise of the grand Parisian restaurant The war on waste, especially plastic The clean-eating backlash Plant-based cuisine A nod to nostalgia, and the… Read more »

A small taste of the full article

Get access to the full article

Sign up today Login

Feeds you might like

28 October 2016

Fast Feed: Amazing Amazake

Amazake is made from fermented rice and – like miso, soy sauce and sake – has koji mould as its base, giving it an umami-rich flavour. Made by simmering amazake paste and water, then topping the resulting liquid with a pinch of finely grated ginger, the traditional drink is still served at Japan’s inns, teahouses… Read more »

30 November 2016

Fast Feed: The Really Quite Good British Cookbook

Scheduled for publication in March 2017, The Really Quite Good British Cookbook showcases the depth and creativity of Britain’s unique food culture. The question ‘What do you cook for the people you love?’ was posed to 100 of Britain’s finest chefs, cooks, bakers and local food heroes, including Nigella Lawson, Rick Stein, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton… Read more »

28 June 2018

Fast Feed: Got (Hemp) Milk?

From soy to almond, coconut, cashew and even pea milk, there’s no shortage of plant-based alternatives to traditional dairy on today’s market. With the rise of veganism continuing to grow, demand for non-dairy products has grown rapidly to include unlikely alternatives, such as those from Ripple and Milkadamia (see our previous feeds here, here and… Read more »