Aubergine Ragu & Lemon Chicken

One of my favorite vegetables the shine off its beautiful skin, and the stunning colour of the aubergine always catches my eye. While bitter when raw this vegetable changes like a chameleon depending on how it’s handled – char the skin and oven roast this beauty for a delicious smoked flavour to the silky flesh,…

Truffle Oil from Aix-en-Provence

On a recent trip to Provence a small bottle of Black Truffle Olive Oil came home with me. Such a luxurious food enhancement from this imagination inspiring part of France. In a consistent effort since August my calorie counting and (for the most part) mindful choices are paying off (22lbs👌). Taking olive oil out of…

Bowl of tasty & loving goodness in a cardboard bowl

Wandering in to The Market on Market St I was relieved to leave the Tenderloin district, and in to this oasis of goodness. Shelves stocked with lots of beautiful colour, a wonderful promise on the ethical sourcing of their meats, various food offerings, and a clientele coming from Twitter HQ next door. Poke Bar –…

Sausages with Honey & Sesame Seeds

This totally dresses up the standard sausage – while it was a brunch snack today this would make for a great party pleaser. It was delicious and fun today…now off up the hill for a walk now

Cup Cakes & Crumbs in the City

While Crumbs Cake in New York City provide absolutely gorgeous looking cup cakes, which are being gifted to clients today, I’m not one that really understands the phenomenon of this little sweet treats…a moment on the lips, a lifetime on the hips!

Lunch in MFA Boston

Lunch in Bravo Restaurant in the Museum of Fine Art in Boston was a superbly pleasant surprise…French Onion Soup so thick with onions and flavour, and cheese that could be wound on a fork like spaghetti; a smoked duck pâté that drifted across our taste buds; Lump crab cakes that were only lightly dusted with…

Loving the White Pepper – Béchamel Flatbread

A proposed light dinner in Chase Park Plaza bar of Flatbread spread with a creamy and white peppery Béchamel sauce topped with olive oil fried mushrooms, caramelised onions, mozzarella cheese and arugula, ended up being not so light. it was a sTunning combination of sweet from the onions sitting against both the white pepper &…