I was just watching National Geographic with friends on the telly last night and there was a documentary “The History of Food” with chefs, historians, authors and anthropologists discussing the state of fish in the world over making good fish and chips. As I was teaching in my Anthropology module class at Macao’s IFT, in […]

I think the hardest things I haven’t mastered is slow cooking because the Asian cuisine that I’m familiar with tends to overcook all kinds of meat. It is the spices and rich flavours that count in the curries and soups, where meat is used more for the essence than to savour the purity of the […]