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Incredibly talented chef Chris Leach , stunned the crowd at our Pasta & That event by making his hand rolled Garganelli with slow cooked spicy pig tail ragu. Enjoy! Serves 4 people Part 1: The Sauce Ingredients: 1kg pig 100g lard 1 large onion, diced 1 carrot, diced 2 sticks of celery, diced 2 cloves of garlic finely chopped 1 bottle red wine 1 tin of plum tomatoes 100g ‘nduja (spicy...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Nick Willson, the founder of Loctoa Chocolate .   How did you get into making chocolate?   I've been working in chocolate for 8 years now, beginning in 2011 when I worked for the Eden project and guided visitors around the cacao plantation in the rainforest biome! From there I worked in a number of positions, both...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Glyn and Pat, the founders of Eaten Alive .   Pat, what is fermentation and why is it good for us? Fermentation is broadly the use of microbes to change foods stuffs or their properties. We focus on lacto-fermentation, using lactic acid forming bacteria (LABs) to acidify and preserve vegetables. These LABs exist in our...
Ana Morris of Natoora demo'ed a delicious dish of fresh spaghetti with Marinda tomato sauce. Here's what you'll need for this super simple recipe. Serves 4 Ingredients: 5 Marinda tomatoes A good glug of extra virgin olive oil Salt 320-350g fresh spaghetti  Slivered almonds Method:  Cut ripe Marinda tomatoes into medium chunks. Heat pan with extra virgin olive oil until quite hot, then add the...
We had so much fun at our recent event: Pasta & That. We also had lots of requests for written recipes from the night, so we listened. First up is the recipe from Mateo Zielonka's Salmon Cappellaci dish. Enjoy! Serves 6 people Part 1: Two-tone pasta Purple pasta ingredients: 3 large crapaudine beetroot 2 eggs (we use St Ewe's) 00 Pasta flour (weighed once you have strained the above) Regular...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Sophia Brothers the founder of  Nonna’s Gelato .   Let’s start with the big one, what is the difference between gelato and ice cream?   Gelato tends to use mainly milk where as ice cream is a combination of both cream and milk, resulting in gelato having a lower fat content than ice cream. We...