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Norwegian Skrei launch of season dinner

Poached Skrei tongues and a croquette of salted Skrei, served on braised celeriac and parsley with horseradish buttermilk, Skrei season launch 2015

Menu from a dinner at the Norwegian Ambassador’s residence to celebrate the launch of the Norwegian Skrei cod season hosted by Michel Roux Jr from Le Gavroche, with food cooked by Simon Hulstone of The Elephant: Poached Skrei tongues and a croquette of salted Skrei, served on braised celeriac and parsley with horseradish buttermilk Armand…

Eating out in China, Part Two: Xian

Assorted dumplings, Dumplings feast at De Fa Chang, Xian, China

Three days after hitting the tarmac at Chengdu Shuangliu International Airport, I had packed my bags again and was off to Xian on assignment for Higher View. I’ve never been to Xian, and knew very little of what the city had to offer; beyond the very obvious terracotta warriors. And, to be honest, I was…

Christmas lunch 2014, Chez Xie

Passito poached spiced pears with vanilla panna cotta and crumble, Christmas 2014, Chez Xie

With the new year under way, I thought I would just take a little time to reflect on 2014 and one of the last meals of the year. For the most part, I’ve been out of the country. I think, if you count the days, I’ve been away more than I’ve been home. January kicked…

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