Spiced and Smoked Potted Duck
I make potted duck once every fews months or so. It’s labour intensive but one of the best things to eat, without doubt. It’s cured, confited, smoked and then shredded.
I make potted duck once every fews months or so. It’s labour intensive but one of the best things to eat, without doubt. It’s cured, confited, smoked and then shredded.
Do not get me wrong, I have a soft spot for the one variety of 57 that has been a staple on nearly every table (or at least in every
There is an incredible beach in Australia in an idyllic area called the Whitsunday Islands. This beach, Whitehaven, is made of fine silica, you know the stuff for making glass.
Heading Title I was inspired recently by a video from a great food channel on an online video platform (you’ll never guess which). It was an Oklahoma smash burger. I
Heading Title Honey from a weed. it’s a wonderful idea of being able to extract one of life’s most incredible natural foods from an invasive, meandering and annoying pestilence. But
https://youtu.be/s00I7pF6BuE Chicken livers cooked in Calvados, the apple infused brandy, adds a wonderful twist to this classic and amazing French pate.
A short film I shot and edited on the simplicity of poaching an egg. Although I would say that for such simplicity it has taken me a few changes of
https://youtu.be/jxekP0ZwMWM?si=2q-mY__2HlWZiSD3Pork neck is undoubtedly one of the most underrated yet amazing cuts of meat – enough fat to make it interesting but not so much to feel overbearing. Cooked right
COOK BETTER. EAT BETTER. FEEL GREAT