My attempt to create a local variety of my favourite cocktail ingredient. This week: what on earth is vermouth anyway?
Category: Blog
Biltong (AKA Buttockstrip): DIY vs Buy
Who doesn’t love Biltong ya? Learn how to make your own batch of this South African classic snack. What’s not to love hey?
Hey Pesto! Alternative recipe suggestions
Which pesto is the besto? (Fatbergs and sputum also referenced)
Golden rules for hosting
10 frivolous tips for DIY dinner parties! Make your kitchen a dance floor and your dining room a shrine.
How to smoke your own salmon
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
Infuse and enthuse: a guide to homemade liqueurs- part 2
What to chug and what to chuck when it comes to making your own alcoholic infusions.
Festive forage and feast
A spot of festive foraging; crap apples, hot haws and ‘dog’s arse’ fruit.
My live local challenge: week 4
Spaghetti, wild spice, and some food for thought at the end of my live local challenge
My live local challenge: week 3
Another seven days of my live local challenge, surviving on food sourced/produced within a 31 mile radius. This week flour, fungi and chestnut butter.
My live local challenge: week 2
Seven days of tasty tarts, citrus substitutes and cheese that I wouldn’t cross the road for.
My live local challenge: week 1
How to survive and thrive on local food; butter making, bread baking and soliciting seasalt from strangers.
Sauerkraut- just say no
This post will unashamedly explain to you why you should never ever ever make sauerkraut.
Useless kitchen utensil awards
The most frivolous award ceremony of 2017.
Bacon is good for me- notes on curing myself
Bacon derives from the word old German word bacho, meaning buttock. Anyone for a buttock, lettuce and tomato?
Hello is this the beer monastery?
How to buy Belgium’s best beer and why to bother.
I can’t believe it’s nut butter- tasting notes on nut spread
A guide to which nuts butter up best and how you can blend them in your own kitchen
The Om-nom-elette: where it all began
This is my origin story, a tale of floral dresses, pre-pay day excesses and unlikely culinary successes
The cherry on top
Maraschino cherries, are they just for the 80s?
A Verse on Love and Lunch
A poem on love, life, the universe and most importantly luncheon
The problem with food blogs
Scrolling through the crap to get to the recipe
Food from Scratch 