Other food travel

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I’m in Oslo (or Osslo, as they prefer it here) right now trying to dig around the Norwegian food scene, such as it is, for a magazine feat..

Next stop, in my crazy, sugar-fuelled, chocolate zig-zag across town was Jean-Paul Hévin at 231 rue St Honoré in the 1st.

I first encounte..

Sometimes, occasionally – okay, only really as I write this and reflect on a day spent almost entirely in the pursuit of chocolate perfect..

Hooray, finally we are back in…

I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..

I was in Sweden yesterday and spotted one of their 400 or so, faintly depressing national Systembolaget shops. In Sweden, virtually all al..

I was in Copenhagen yesterday researching a non-food article for the Independent newspaper and took the chance to check out a radical ne..

A couple of days ago I received an unexpected and lovely email from the head chef of the Copenhagen restaurant Noma, Rene Redzepi, congrat..

Is there a more polarising foodstuff in the world than truffles? Depending on who you talk to, they are either some kind of food lover’s t..