NORTH Dorset-based Japanese cook Teruko Chagrin has a warming traditional Japanese soup recipe for February, perfect for this raw cold winter. For 4 people Utensils: 4 small and shallow cups Colander Steamer (Chinese bamboo one is the best) Ingredients:: 2 cups (180ml x 2) Dashi stock • Dashi is Japanese sea stock made…
BIG hotel chains are not renowned for distinctive and original food. At their best, the dining can be fine indeed, but with only the merest nod to the local cuisine. International is the name of the game and you certainly don’t expect to know what farm your meat came from. But at the Bournemouth Marriott…
TRAVELLING chef Philippa Davis from Shaftesbury is back in Scotland, cooking for a shooting party on the Cawdor Estate near Inverness, home to many game birds and beasts, wild salmon, and Shakespeare’s Macbeth (which inspired her to flights of verse and fancy but probably didn’t harm the food!) … The train journey up from…
WEST Country beef and lamb have been awarded protected status by the European Commission. Regional meat has been given Protected Geographical Indication (PGI) status while another specialist regional product, Anglesey Sea Salt, has been given Protected Designation of Origin (PDO) status. The EU designations give the products similar protected status to 60 other UK foods,…
A monthly column by Justin Tunstall of Town Mill Cheesemonger, Lyme Regis FRANCIS is an outstanding Dorset cheese success story. Few cheeses win consecutive Best in Category gongs at the British Cheese Awards (our Oscars), yet Francis, a lovely washed-rind gem from Child Okeford has achieved this feat, scooping Best New British Cheese in 2012…
IT probably isn’t sunny all the time at Wrington – it just seems like that to us. On the two occasions that we have had lunch at The Ethicurean restaurant in the Barley Wood Walled Garden, despite cold and wet weather before and after our visits, the sun has been shining and the peaceful valley…
SHAFTESBURY-born private chef Philippa Davis will be back in the West Country for Christmas, but in the run-up to the festive season she has been cooking in the south of France … Chilled milky blue light rested over the Alpilles mountains as I drove towards my final pre Christmas job down in the south of…
AS you may have heard, Denhay have ceased production of their illustrious cheddar, following in the footsteps of Cranborne Chase and Windswept Cow, fellow Dorset cheese-makers who pulled the plug on their cheese activity in recent years. George and Amanda Streatfeild made the decision with a heavy heart, but thankfully the other wing of their business, Bacon, will continue from strength…
TRAVELLING chef Philippa Davis from Shaftesbury has been working in Israel and her latest postcard recipes reflect the delicious cuisine of this ancient land where so many culinary and religious traditions meet … My first adventure out was a food tour of Jerusalem. Taking the road from Tel Aviv we travelled down the same paths…
JAPANESE-born cook Teruko Chagrin, who has lived in North Dorset for many years and used to write a column for the Blackmore Vale Magazine, now teaches Japanese cooking to small groups, and gives classes at Luke Stuart’s White Pepper Cookery School at Lytchett Matravers and for Christine McFadden at Little Bredy. In the first of…