The unstoppable rise of vegan food has spilled over from just Veganuary and is now a genuine shift in diners’ tastes. So which restaurants and caterers are altering their menus to go beyond ‘mock meat’ to truly ... Read more
In spite of a Herculean effort and the creation of some jaw-dropping displays of gastronomy, Team UK came 10th in this year’s Bocuse d’Or competition, but they are far from despondent. Vincent Wood takes a fron ... Read more
Born in Brazil to Japanese and Italian parents and educated in the UK, Luiz Hara is a Cordon Bleu-trained chef, food writer and supper club host, and has already authored a Japanese cookbook: Nikkei Cuisine.
The quintessential Osaka street food, okonomiyaki toppings may vary, but squid and pork belly are popular choices. Using grated nagaimo (Japatnese yam) will make for a fluffy and light batter, or you can buy ok ... Read more