Why generous hospitality depends less upon spectacle than thoughtful preparation, good food and the people gathered around it.
Blog
Buying Twice
A practical examination of overbuying, forgotten food and how a little planning can reduce waste without diminishing pleasure.
Fieldcraft for the Kitchen
Practical lessons in preparation, observation, heat and improvisation that make a cook calmer and more capable.
Cooking in Translation
How living, travelling and paying attention to everyday food can deepen the way we understand and combine flavours.
Before You Buy Anything
A practical guide to building a useful kitchen through attention, experience and genuine need rather than unnecessary equipment.
The Spice Is Right
A practical introduction to buying, storing, toasting and experimenting with spices in the home kitchen.
How to Build a Charcuterie Board
How to build a balanced charcuterie board using varied meats, colours, textures, flavours and accompaniments.
Slow Cooking: Which Method Is Best?
A considered comparison of Dutch ovens and slow cookers, covering flavour, cost, control, convenience and versatility.
How to Reuse Whey
Useful ways to reuse sweet, acidic and salted whey instead of pouring this versatile by-product away.
Rediscovering Past Flavours
A closer look at cooking with herbs and spices, including how to grow, store, dry and use them well.