Food

20January

sasha's dumplings

sasha's dumplings

The open air market each Wednesday at Oxford's Gloucester Green is a delightful medley of produce, antiques and food from around the world.

One such stall is "Sasha's Dumplings", a haven of home made Chinese dumplings that serves the diverse crowds.  People keep coming back not only because the dumplings are homemade and then steamed in front of you, but also because Sasha has the most captivating smile and is brimming full of energy.  You need it to make over 800 dumplings a week, and on a cold January morning Sasha gave me a little lesson in how it's done.

19January

tkemali

tkemali

Few places have inspired me as much as Georgia, and my visits to Tbilisi and Batumi left vivid culinary memories alongside friendships and visual delights of the landscape and architecture. 

There's a vitality, colour, warmth and intensity about the food that mirrors the exuberance and artistry of people I met.  One of the many revelations that delight me when I travel is the experience of new tastes and aromas that rearrange in your senses what you thought was the "proper" order of things.  In Georgia I encountered tkemali sauce, and the sourness that first hits you in this fruity, plum explosion is one of those things that definitely wakes you up in the morning.

12January

risotto

risotto

Wild mushroom risotto is not a dish I typically plan to make when I enter the kitchen.  It sounds appealing and is Italian in origin (surely a good start) yet not one of those dishes that is part of my family cooking heritage.

Sometimes, though,  that's the best reason to launch yourself into something new. The novelty draws you in and you realise you're on familiar ground. Because again, it starts with onions.  The familiar feel of the knife on your board that sets the rhythm for the layers of taste. The flavours that come alive when the risotto reaches the table.

07January

roasted red

roasted red

I want to blog about food that I enjoy, and to share stories about the journey that happens on the way to the table. Not sure who out there will read it... but then I won’t know that until I make a start.

Cooking is something I’ve enjoyed as long as I can remember, and has provided a familiar place of belonging when many other things in life have been transient. So as 2015 gets underway I'll use this space to bring together my passion for photography and cooking, and throw in a few words along the way.

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