A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
One of my favourite salad leaves is rocket (rucola). I think I probably buy a large bag every week or so as I love the pepperiness of the leaves. I don't always buy from the same place, sometimes from the supermarket, sometimes from a greengrocer.
Like many people, I suspect, I had long harboured a notion that ratatouille was a naff eighties vegetarian cliché. Sampling a few poor ones in restaurants just confirmed my opinion that it was essentially a tasteless vegetable slop.
Tobias and I are meeting tomorrow with the couple who organise another Berlin supper club: Fisk & Gröönsaken. (For the English speakers and Germans who are not familiar with north German dialect, that means Fish & Vegetables, apparently.)
One thing that is near impossible to find in Germany is chutney. For the German readers who don't know what this is, it is a spicy Anglo-Indian sauce made out of fruit, sugar and vinegar. Wikipedia explains it well. Traditionally an accompaniment to Indian food, it is fantastic with cheese and cold meats. I also like some chutneys with roast meats and they can also be used to spice up sauces and give them an extra depth of flavour - as in this lamb tagine.
We haven't even held our first official event yet and have already been interviewed for a Cologne travel blog! You can see the article here (German only).
It's been pointed out, with justification, that my recipes page didn't contain any desserts. I'm not sure I have any good reason to explain this oversight, but I have rectified it already with three of my personal favourites. I hope you like them.
We are now accepting evening reservations for Friday 10th September and Friday 8th October. Donations of €35 per head will be accepted for these dates. Menus will be announced closer to the time.
Like most people who are interested in food, we are also interested in its provenance. I want to make ethical food choices that benefit farmers, farm workers and my local community. I want it to be true that no animal suffered unnecessarily for my dinner and that the effect on the environment was kept to a minimum.