The Perfect Poached Eggs by M. Kuehn
Who doesn’t enjoy a lovingly served poached egg, dusted with sea salt and eager to ooze a creamy yolk onto some toasted sourdough. It’s a highly pleasurable experience, due mostly to very superior ingredients and perfect timing. TIP I sometimes … Read More
Basil and Parsley Emulsion by M. Kuehn
I love this punchy, highly perfumed sauce. I make it at the beginning of the week in the cafe and it lasts well in the fridge. The above salad of smoked salmon, avocado and beetroot begs for this emulsion to … Read More
Gino D’Acampo Liverpool by M. Kuehn
I love Liverpool, largely because one of my closest friends with whom I went to uni is a scouser and so I’ve also got to know some terrific people. Witty, generous and many of whom enjoy a night out chewing … Read More
M and S English Pinot Noir Rose by M. Kuehn
Marks and Spencers sometimes, in my opinion, get pricing wrong with certain wines. I don’t like their Pouilly Fume at £15 a pop for instance and I don’t know whether it’s because certain wines come from famous areas and can … Read More
Quartieri – A little bit of Naples Comes to Kilburn by M. Kuehn
Kilburn High Road; awash with restaurants, many rather disappointing (with the exception of the award winning Arianna 2, terrific Afghan cuisine) and so I was pleasantly surprised to hear about Quarteri, which, according to the blurb, comes with authentic pizza recipes … Read More
JJ Rose 2015, Domaine Jean, Luberon by Michael R. Goss
One only has to gaze deep into the vibrant paintings of Cezanne, Matisse and van Gough to feel the radiant intensity of the Provence summer that ripens the grapes in the Oppède vineyards on the mountains and valleys above Avignon. Domaine des … Read More
Vegan Hippo Cafe by Michael R. Goss
I love the smell of Soho in the morning; the remains of last night’s food combine with the stale aroma emanating from empty beer bottles as the streets are hosed down in an early morning street spruce up. Rupert Street, … Read More
Ceviche by M. Kuehn
There are many versions of ceviche, a South American dish which is perfect as a starter, a snack or as part of a picnic. The fish is ‘cooked’ in an acid fruit, here we are using both a lemon and … Read More