King Prawns Canapes in a Thai Vinaigrette by M. Kuehn
I served these at a canape party where people inelegantly grabbed a lettuce leaf and opened wide. They can of course be served as a first course and make a refreshing change from the usual prawn dishes that are a … Read More
Butter Bean Pate by Michael R. Goss
I had eight people coming for a weekend dinner, and with two complicated, labour intensive main courses I wanted a starter I could prepare and store in the fridge. So with a little thought and some friendly advice I came … Read More
Burra Brook Rose 2016 by M. Kuehn
I sometimes find M&S wine a tad pricey for what you get. Then suddenly they’ll come up with a great deal, in this case a rather good Australian rose which my business partner and I had the pleasure of quaffing … Read More
Ponzu sauce by M. Kuehn
Ponzu is a Japanese dipping sauce. It’s far superior to commercially bottled varieties and very easy to make. It’s not only great with sashimi or gyoza but you can zing up a salad or I like to dip very rare, thinly … Read More
Maki, Richmond by M. Kuehn
Unable to resist a bargain and a lover of Japanese food, I had to take up a Groupon deal for two in Maki, a rather handsome looking restaurant with an open kitchen and a warm setting in suburban Richmond. For … Read More
La Escorella, Estepona by M. Kuehn
There is a kind of thrill in finding a restaurant off the beaten track that is patronised by locals. When I walked into La Escorella, near the harbour in Estepona, (not far from Gibraltar) it was like a foody slap … Read More
Rubio’s, Harlesden Food and Music to Applaud by M. Kuehn
A recent visit to Rubio’s for brunch on a lazy Saturday morning in my old hood gave me much food for thought. Harlesden, for those not familiar with this part of North West London, has seen a tremendous hike in … Read More
Le Coude Fou, Paris by Michael R. Goss
Visiting Paris for the first time since Brexit felt like visiting a lover you are about to seperate from forever. Brexit left a bitter taste in my mouth, being forcibly separated from a continent whose history, life, culture and especially food still … Read More