Beet Crazy

Beetroot divides the world. You love it or hate it. For those who love it, the sweet, earthy tones are equally complimentary with crunchy salads and sharp pickles. It is the base ingredient of Eastern Europe’s favourite soup, Borscht, obligatory cubed with every French dish of crudites, and the default relish on the Great Australian Burger…

Tart or Pud? The Bakewell Conundrum

There are several mysteries to do with Bakewell, at least two of them down to its most famous sweet treat. Is the world-famous Bakewell Tart the authentic dish or should we be lauding the less well-known Bakewell Pudding? And why does virtually every bakery and tea shop in the town claim to be the first-ever…

The Royal Chocolate Kitchen

Hampton Court Palace. Thomas Tosier is pounding roasted cacao beans to a paste on a hot granite slab. He is wearing full periwig, breeches and a long waistcoat. The slab has taken an hour and a half to heat up but that’s nothing to the 30-odd hours it will take to grind the beans to…

Champagne Mavericks

Every year Eric Lebel has to turn approximately 400 wines into one; a nice trick – if you can do it. As Chef de Caves of legendary champagne house Krug, Lebel uses the label’s unique ‘library’ of wines to build a champagne from scratch that both embraces and circumnavigates the concept of ‘vintage.’ There’s a…