“Nature at its Best”

Sugo di pomodoro feel like home to me, not just an ingredient, but a pulse, a heartbeat in the kitchen. Their scent, especially when just picked and still warm from the sun, brings me back to long summer days with my hands in the dirt and my heart full of anticipation. When I slice into one, I don’t just see red, I see stories: family lunches, laughter echoing through a backyard, the simple joy of bread rubbed with tomato and olive oil. There’s a kind of honesty in a tomato, humble, generous, full of life, and every time I taste one, I feel grounded, connected, and nourished, not just in body, but in spirit.

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“Sugo di Pomodoro: The glorious Heart of Italian Cuisine”Read More »

Gambero Rosso always held a special place in my heart during my time working as a chef in Italy. Every time I prepared it, I felt a connection to the land, to the sea, and to the generations of chefs who had revered this prawn long before me. Its sweetness was unparalleled, and the texture so delicate, yet it carried the essence of the Mediterranean with each bite. I remember the quiet hum of the kitchen, the gentle sizzle as I seared it in the pan, the aroma filling the room like a promise of something extraordinary. I’d watch my guests’ faces light up with the first taste, and in those moments, I knew I wasn’t just serving food, I was sharing a piece of Italy’s soul. It’s the Gambero Rosso of Sicily, Carabineros of Spain or the Aka Ebi of Japan; red prawns have earned their reputation as a luxury ingredient, and they are the ocean’s most prized delicacies.

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Gambero rosso, a sicilian tresureRead More »

Wild garlic (Allium Ursinum)

Wild garlic, also known as ramsons, is one of the most exciting wild herbs to forage in spring. Found in damp woodlands, riverbanks, and shaded areas, it fills the air with its unmistakable garlicky aroma from March to June in Scotland. It often grows in large carpets in areas with rich, moist soil.

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My 3 favourite wild herbs of spring: wild garlic, nettle, elderflowerRead More »

The word “caviar” is a Persian term that means “cake of strength”. It’s a common assumption that the Russians began extracting and consuming caviar when it was the Persians in the 16th century. They believed it had healing properties. In the 18th century, caviar was regarded as the food of the poor until royal chefs introduced it to Russian Tsars and nobility. This set in motion the demand for caviar as a delicacy until 2008 when wild sturgeon fishing was banned. Since then, the production of caviar has been protected by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

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Legendary Food of Gods… 5 King’s caviarRead More »