This
is a random selection of articles that I have written for The Star newspaper. My focus has been mainly on food, but there are also a few unrelated to food. A number of food articles appeared in a recipe column called Don't Call Me Chef.
General
Food Features
Trading on a name – Food products whose names are legally protected.
Hail
to the Chef – Interview with multi-award-winning
Joël Robuchon.
Taste
masters – Chefs never know when the mysterious
Michelin man – or woman – is at their
joint, sizing them up.
Courses and discourse – The People's Potlucks initiative in New York City.
Courses and discourse – The People's Potlucks initiative in New York City.
Playing
with food – Members of the Experimental Food Society
present food that makes you marvel, gasp or even cringe.
Doughnut
delirium – Today's doughnuts have a variety of
flavours and a rainbow palette.
One
man's meat – The two sides to foie gras and other
gastronomic delicacies.
Warming
up to Scotch – A tour of the Chivas Brothers’
whisky distilleries in Scotland’s picturesque Speyside region.
A
toast to London – If London had a taste, Beefeater
Gin may just be it.
Taste
for Champagne – Jérôme Philipon seemed destined for
a job involving champagne, but to land the top post at the House of
Bollinger was historic.
Hot
favourite – Instant noodles are becoming a staple and
a push for healthier noodles could turn them into a 'earth food'.
Non-Food
Features
Rising
from the ruins – Japan one year on from the March 11,
2011 tsunami.
Sole
sensation – In tap dancing, the rhythms heard are
more important than what is seen.
Soul
on stage – For over two decades, Christian Lacroix
has told stories through his costumes for the stage.
Don't
Call Me Chef
This
column was originally co-produced with two of my colleagues. We wrote as "characters" and I was Marty Thyme; the reason for this is irrelevant now. We started writing as ourselves and individually from 2012.
Spread
it on a role – What TV characters eat
Meatless
and marvellous – 'Neapolitan' pizza cooked without a
wood-burning oven
Get
a whiff of this – Strong-smelling foods
Bay
Area buffet – Eating in Silicon Valley
Band
of bakers – Review of The Daring Bakers online baking
group
Gutsy
and fresh – Quick tomato sauce
Rock
the ramen – Six ways to use instant noodles
Veg
out on cakes – Review of Red Velvet &
Chocolate Heartache by Harry Eastwood
Written
together
The
dish I prepared is indicated in brackets
Prickly sweet –
pineapple dishes (pineapple-cherry cobbler)
Pep squad –
using spices in cooking (prawns with mustard)
Fill 'er up –
road trip (rocky road chunky chews)
Take a stab at this –
food on a stick (spiral pizza)
Go, go gadget – favourite
gadget/appliance/utensil (cauliflower & anchovy ravioli with sage
butter sauce using a ravioli mould)
Let there be light –
dishes to celebrate Deepavali (prawn varai)
Ready for a feast –
dishes to celebrate Hari Raya Aidil Fitri (pulut serunding)
Chinese favourites –
favourite Chinese dish (lotus seed paste pancake)
Cream of our crop –
favourite dish or method of preparation
(homemade butter)
Everyday getaway –
a challenge: making a dish from a country picked out of a hat (sumac
chicken and barberry rice from Iran)
Past perfect –
retro food; dishes we remember as children (Victoria sponge)
Books for cooks –
food from our favourite cookbook writer (Jacques Pépin's French
onion soup gratinée)
The envelope please... –
to coincide with the awards season, make a prize-worthy dish in a
category of one's own creation (coffee meringue ice cream sandwiches
for "best make-up")
Mums rule –
a dish I learned from my mother (garlic beef)
Celebrate –
potluck dishes (golden honeycomb
candy)
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