Pairing the soul of the sea with potent nutritional plants to harness natural beautiful flavours
This mushroom Tagliatelle has no boundaries - you can freely add vegetables, such as grilled aubergines, or meats such as pancetta or grilled white fish (sea bass for example). That said, even with nothing but mushrooms this recipe packs enough oomph to thrill any mushroom or double cream naysayers. The fungi here are of the chestnut and forage variety, but enoki or shiitake can also be used to give your dish a little more of a premium flavour.
This has to be my favourite cake. It is somewhat similar to a gentle victorian sponge, except there is an added husk from the slight bitter green tea. This green tea cake recipe came about from struggling to find the right recipe from blogs or cookery books. I had to adapt this recipe many times from my original sponge cake to create a texture that wasn’t too dense and dry from the matcha powder. The result was sweetness that is just about balanced, portion of layers right - even the matcha naysayers will turn heads.
A perfect light cake to have in the afternoon - to start over the day again, to reflect and do better.
An opportunity to take a step back from the hectic routine of work is a luxury any millennial would like to get their hands on. This nearly-missed trip was a real eye-opener for me in terms of understanding why Mediterranean food is so effortlessly delicious and beautiful. Here, people walk at a leisurely pace, talk to each other without rushing and smile without regard for any negative energy. This vacation was a far cry from the usual party island destination of Mykonos; instead, we headed for Paros, Naxos and of course starting and ending our trip in Athens.