Today’s post comes from celebrity guest contributor Briony Hume. She’s taken time out from her Media commitments to share the following – thanks Briony! She writes: “When I’m not being a superstar philanthropist, I love to get into the kitchen.
There are those who would dismiss Atlantic salmon as an unworthy fish because it’s farmed, and I guess they have a point. But to nip down to the supermarket (yes, I know) and come back with something that is presentable,
Squid is the only fish I know how to catch or clean, and on our annual beach holiday I go squidding each day. Fresh squid is deliciously tender and sweet, and over the course of two weeks it gets cooked
I have been discussing charcoal with my friend and tennis buddy Mike for some time, in particular octopus, which I have not cooked on charcoal. Yesterday when Mike’s and my teams played each other he hosted a post-match barbie, and I was
I used to do quite a bit of food photography, almost all of it shot with natural light. This was because I was shooting for a magazine and I’d be doing shots in restaurants during the day. It was