Magnus Nilsson, the Swedish chef famous for his restaurant Faviken was in the news the past few weeks as the much awaiting book Nordic was launched. Here Dianne Henry takes a look at the book in an article which also features some recipes from this Swedish chef. You can also read about the experience of eating at his restaurant on Rocket & Squash.
Are we in the middle of a food fad? And why are retired men suddenly interested in cooking? According to this article, there is a surge in older men attending cookery classes.
We’ve written often about the subject of food waste. Here is an article which might inspire you to waste less. The premise of the article is that when cooking, good ingredients gone bad can still be delicious.
Very few will get to try the world’s most expensive meat. Is it so special? Difficult to say though if you judge by the demand, it seems like it. Chris Dwyer writes about the French butcher Alexandre Polmard who is behind the world’s most expensive meat.
Jancis Robinson lists a number of wines to try this festive season in this article. The selection is wide-ranging.
Have a great week.