Shake it, Shake it, Baby Now…
My obsession began with Bond, then shot into the intergalactic stratosphere with Tom Cruise and his mean silver shaker. Nothing, and I mean nothing makes a bad day better than a perfectly executed cocktail.
Croatian Living…
When I am asked “if you could buy a second home overseas where would it be” I first laugh out loud at the idea (I wish….) and then I have a good hard think about which hideaway spot across the globe I might pick. It’s a very difficult choice to make (money no object of course!) particularly with so many stunning corners of the world to tempt you away from the unpredictable UK weather but my recent trip to Dubrovnik Sun Gardens was a real temptation and life on the Dalmatian coast seems very appealing indeed. Read more »
Sushi Anyone?
Whether you’re nuts about Nigirizushi, mad for Makizushi or silly about Sashimi most of us are now able to sate our sushi appetites with relative ease as the world falls in love with this Japanese cuisine. No longer solely the fare of the uber wealthy, sushi now graces the majority of England’s High Streets and supermarkets. Working in Victoria there are now no less than 4 dedicated sushi outlets within 5 minutes walk of my desk, the newest being the ever popular itsu on Victoria St. And that’s before I’ve even picked up the phone for the take away options.
Vuvuzela Manger Avec Moi, Ce Soir?
When I think of South African food, I admit the dormant, slobber-chopped hunter-gatherer within me sends my mind on a decadant daydream of boerwors, biltong and braii, the ultimate barbecued and grilled meat fest where anything on two or more legs with a heartbeat can and will be consumed, from lobster and shrimp to ostrich and lamb. I even fell in love with a South African boy once, solely on the strength of his telling me one night how he and his father regularly went diving for the precious sea snail abalone – an intrepid feat involving lots of muscly splashing about with a knife between your teeth in hundred foot waves – or so he said anyway…But there’s a quiet fine cuisine revolution going on down there that is just about ready to burst onto the international scene…
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