Le Zinc Bistro Gourmand, Le Touquet, France by Michael R. Goss
Discovering this divine, yet simple restaurant in the backstreets of Le Touquet was a real and unexpected delight. The previous night had been a disappointment. The concierge at our hotel recommended we went to the finest restaurant in Amiens, Le … Read More
Spicy Lebanese Salad by M. Kuehn
What can be easier than knocking up a salad? Actually a ton of things can go wrong if you’re careless or sloppy. Although we’ve come a long way from the ‘all you can eat’ salad bars in chain restaurants offering … Read More
Montegnolo – supreme cheese from Germany by M. Kuehn
This particular beauty won first prize at the prestigious Nantwich international cheese awards in 2012, beating 3,900 other entries. Not to be sniffed at. This delicately veined, creamy blue cheese is not, as I erroneously thought, of Italian stock. It … Read More
Fuller’s Organic Honey Dew Ale at The Griffin, Brentford by Michael R. Goss
Every week we hear that British pubs are closing at an alarming rate, which is nothing short of a national tragedy. I’m trying my best to support them all; it’s a tough job but someone has to do it. So, … Read More
The Ultimate Bloody Mary by M. Kuehn
Few things in life can be more civilised than a Bloody Mary. Having devoted an alarming amount of time to perfecting this divine invention, I think I’ve nailed it. Of course, as a trooper I shall carry on experimenting for … Read More
Lasagne by M. Kuehn
My mate Billy at uni had an Italian mum whose Lasagna was legendary. She passed on the recipe to me and I am eternally grateful to her. Serves 6 – 8 1 kilo of best quality mince 1quantity of bechamel … Read More
Avocado, Apple, Red Onion, Rocket Salad with a Japanese dressing by M. Kuehn
This has got to be one of the most refreshing salads to savour. It’s light, tangy and very high in nutrition. It’s a no carb piece of heaven for everyone to enjoy as part of a Japanese meal or as … Read More
Beetroot and Mint Relish by M. Kuehn
Being a Polak, I have a love affair with beetroot. Soup with little ‘ears’ of pasta, hot, grated spiced beetroot to go with the meatballs and mash are two of my favourite ways of cooking it. Instead of having cold … Read More