The All Black rugby player had been locked in his room for days, shutting out all contact with friends, family and fellow players. It was 4am when he finally picked up the phone to call a helpline. The reply at the other end was simple, "hello friend". It started a process that led to therapy that has been helping to change the life of Brent Pope for many years.
Pippa is a vegetarian friend who finds my carnivorous habits distinctly off-putting. She's asked me for more meat-free recipes. It's not that I don't cook vegetarian food. I do. But I wouldn't say any of it was particularly ground-breaking.
The Artichoke is as sweet and charming as its modest staff. Go there, very occasionally, for a posh bite and if you drink the Knott list and don't knock yourself unconscious, you should leave happy... I also left Blanchette pretty happy - a long and narrow French place in Soho. I think it was French, I mean it was good, lots of little sharing dishes with soft pulses, nice unctuous meat, crispy long chips etc etc, but to be honest if I'd been blindfolded it could have been an Opera Tavern, or a Salt Yard or a Polpo.
I so hope that Farmageddon proves to be a success - not because I wrote it or wish to be praised. But because it speaks of the reality of the true cost of 'cheap' meat. If you get a chance to read it, do let me know what you think.
Supper Clubs have revolutionised London's dining scene: rather than cooking in a restaurant, enterprising chefs host in their homes, where, without the risks and overheads of a restaurant, they tend toward the experimental, with food that you'd be hard-pressed to find elsewhere.
The average home cook is frightened of Japanese food. Eating it, yes. Pulling up a stool in front of a slow moving whirlpool of conveyor belt sushi or perching next to the open inferno of a Teppanyaki joint while the chef expertly flicks rice towards the ceiling and makes a squid ring volcano explode, yes, of course. But actually cooking the stuff?
Succulent, moist, well balanced, delicious, inspiring. These are words I would not use to describe a KFC 3 piece meal deal for £4.99. Whereas soggy, limp, greasy, salty, tragic, granular, are all just words. Anyway, what am I going to do with all this delectable goodness?
This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone that has great texture and flavour.
As we grow up many of us dream of that day when we're all grown up. Hoping for a successful career, a huge house, loads of friends and everything being perfect like it always is in those films (at least, in the end). The reality is being an adult is tough. You know you're an adult when...
2014 is the Year of the Horse but after all the recent dodgy burger scandals I think we're on safer ground today with pork.
Since the opening of the first documented American-style bakery in 1998, local consumer demand for American-style cupcakes, cheesecake, brownies, chocolate chip cookies and donuts, have been rising rapidly.
Most game - particularly birds - does benefit from hanging around for a bit. It softens the flesh by allowing the lactic acid to break down some of the tougher fibres in the flesh. I recommend leaving your pheasant in a bowl in the back of the fridge for a week where they acquire a nicely intensified gaminess.
I find it hard to put my finger on the city or its people. Not quite Italian or Slavic, there is rude mixture of genetic throwback which makes the Venetians fiery and hot-blooded and saturnine and big faced. These resourceful, mercantile amphibians rule their intriguing and mysterious city with contempt and indifference to outsiders.
Something about January marks the midset of winter. Cold. Wet. Miserable. Looking forward now to that wonderful March day when the light evenings return. But in the meantime, we close the shutters and head for the light box. This weather urges me to re-stock the larder.
For the last three years I have researched the catastrophic effects of factory farming: the public health risks, the threat of antibiotic resistance and the nutritional nose dive that factory farmed food has taken...
Other than Samsung smartphones, the big import exciting London's bloggers is Korean food: whilst a row of Korean eateries has existed behind Centrepoint for years, the recent explosion in street-food and markets has brought Korean flavours to a wider audience. But, apparently, there's more to Korean food than mixed rice, Kimchi (fermented cabbage) and chilli pepper paste.