There’s rarely a kitchen without it! Olive Oil. Great to cook with, great for your skin, really good for your hair and I’m surprised Cleopatra didn’t have a bath in it! A few months ago I was in Mendoza, Argentina sampling their greatest produce across several vineyards when I was given the chance to go and visit a local olive oil producer. Now most of us attribute olive oil to the Mediterranean without a second thought to the possibility that all the way on the other side of the world there is a place producing some very high quality oil! After all, a place that’s good to grow wine, has the weather to grow olives! Whilst my visit to the factory, a small producer in the foothills of the Andes, was during off-production period, it was fascinating to see, nonetheless, how the worlds most popular oil is produced.
July 18, 2012
Origins: Olive Oil
July 18, 2012
The Anchor and Hope, Waterloo
As far as gastropubs go, The Anchor & Hope is no stranger to London. Not known entirely for its range of ales and beers, it’s a place where one can always be guaranteed a good crowd, fantastic service and incredible food. I find Anchor does what others cannot really do with as much ease – cook good food at a most basic, simple level, and cook it with a 100% accuracy, precision and balance. What I also love about the place is that on a Monday they could get a whole pig in, butcher it up, and have a porcine-tastic menu for the rest of the week, or they’d get a quarter cow and dutifully set about deriving every dish under the sun with a bovine stamp on it.
read more »
