During my time in the factory I came to the conclusion that good cheesemakers require several key attributes: cleanliness, punctuality, and accuracy.
All in Travel
Second Mouse Cheese
Cheesemaking was traditionally the domain of peasant women, which was part of the reason I was so interested in including it in my chefs gap year. A culinary art form with a feminine history, now mostly industrialised but being reclaimed as a craft by modern female producers? Well that ticks a LOT of boxes.
Chef's Gap Year
For a long time I’ve been interested in learning the ‘before’ part of hospitality. What happened BEFORE the fruit and veg delivery arrives at the back door of the restaurant.? How was this cheese made? Who made it? What was the life of this pig like before it became one half of the iconic B&E duo?
A recipe for Mirza Ghasemi, also called Persian Eggplant Dip, and an apology for my absence.
Vegetables make everything better, right?
They tell me patience is a virtue. I do not possess it. BUT this limoncello is worth the wait. Trust me.
Make Hummus Not Walls
In every corner of this crowded, complicated country I found myself frustrated, and then fed. Often both at the same time.
On the Road in India Part Two: Maharashtra
Vada Pau is the dish of choice here. It's a cumin and turmeric spiced potato pattie in a chickpea batter, deep-fried and stuffed into a soft, white bun with a thick spread of very spicy chilli paste.
Laos Talking, More Eating
Laotian food is spicy and hot with full on flavours. I detected a whiff of the dried out fish, along with the fresh herbs and salty broth.
Get Stuffed
Stuffed vegetables were everywhere. Whenever I eat them now it evokes such a strong sense of that place in that time.
