Author Tom Benjamin talks about what inspired his critically-acclaimed Bologna-set novel The Hunting Season. Today, authenticity is everything – we may not be able to travel to Italy but at least we can savour the flavours of the country, painstakingly following recipes proclaiming they’ve been handed down from one nonna to another using ingredients from Tuscan farms and Pugliese olive groves. Italians have an appreciation for food unlike any other culture I’ve experienced – they make small talk about it the way the British discuss weather, and have as many regional varieties as Inuits have words for snow. Italians take authenticity seriously. But ‘counterfeit’ food is a serious global problem, so much so that the FDA has stated the "sheer magnitude of the potential crime" makes prevention difficult. In short, where there’s money to be made, crime will inevitably follow, sniffing out a potential scam as efficiently as a Romagnan truffle dog. Speaking of dogs, … [Read more...]
Recipe: How to make braised duck with taro
With this easy to follow the recipe on Braised Duck with Taro, you will be cooking in no time with fun and excitement. Introduction: Section 1 I really love Asian cuisine, maybe because I find their food very tasty and delectable. And there is one particular dish that I have been craving for since I have tasted it, the braised duck with taro in it. I’ve tasted in once during a Thanksgiving party together with my whole family. My father-in-law cooked it. It was mouthwatering and very delicious so I decided to ask for the recipe and make one for myself. It is easy to do actually once you have the necessary ingredients. Things That You Will Need To make a delicious braised duck with taro we will be needing specific ingredients that you could easily find. The quantities and measurements of these ingredients are very important, any less amount or more of these will impact the overall taste of your cooked food. So here they are and let’s check it one by one. 1 whole duck … [Read more...]
Is it time for Maltese producers to break out of their comfort zone when it comes to cheese?
Franklin Mamo recalls growing up in 1980s Malta with import restrictions that meant cheese was restricted to industrial grade cheddar, pecorino, edam and gorgonzola. He asks if it is time for He for Maltese producers to leave the comfort zone and produce good artisanal cheese. As part of the war effort in WWII the British government centralised the production cheddar, a policy which persisted during the peacetime years of rationing. Even if you believe that everything is permissible in love and war, you'd have to admit that – foodwise – there's nothing that can be said of the measure that was positive. The policy killed off thousands of small producers (to the point where nowadays no cheddar is produced in the town of Cheddar) and bequeathed on popular eating culture that yellow slab of fat called "Government cheddar". I grew up in 1980s Malta. Import restrictions meant that while the skies were clear of Luftwaffe planes, on our tables the change was mostly of degree not of … [Read more...]
Summer wine and cheese pairings – Jeriann Watkins
Summer is a great time for food-centered social activities. The weather is great for eating outdoors, meaning that people with small homes can utilize their yards or even local parks and invite as many of their friends and family as they want. I love hosting small get-togethers with friends. This year, my focus has been on brunch, because who doesn’t love a good mimosa in the morning? I also like to host wine and cheese tastings for my friends who love wine. Here’s how we set them up for maximum fun and class. Find a Theme When it comes to wine, you can pick a theme based on any number of factors. A few choices are: Country of origin Varietal Main taste profile (sweet, dry, etc) Colour If you build the theme around the wine, it’s easy to pick matching cheeses and music to accompany the night. If a region is involved, your theme can even affect your décor and outfits. Focus on the Pairings Of course you’re having a tasting to spend time with your friends, … [Read more...]
Nigella’s top 10 cookbooks and the paths of culinary influence
Nigella Lawson is one of the best-loved figures in the world of food. The sheer quality of writing in her books conveys an enthusiasm for good food that is both inspirational and inimitable. How to Eat, which launched her career, is a milestone of culinary writing, ranking at #20 on the 1000 Cookbooks all-time list. The book changed our approach to food and went on to influence a generation of food writers. But what of those who came before? We are not ashamed to admit that we were thrilled when Nigella agreed to share her own top 10 cookbook list with us, offering a glimpse of her influences. Nigella was keen to emphasize that the books she selected had proved their worth over time: “There are many more recent books I value, but these are the ones I have been cooking from over decades” Below we analyse her selections, and the strands of our collective culinary heritage which each represents. Nigella’s favourite cookbooks “A beautiful beast of a book, … [Read more...]