Let me start by saying John is alot better looking in person than on masterchef. Here’s me, reporting on the relevant action which took place at the Toast Festival – Australia Day
The amazing people over at Rough guides recently launched a new ’rough guide to food’ and they’ve been kind enough to offer LondonEater readers (yay, you) five free copies of the book. The Rough guide to Food aims to help average Joey Bloggs navigate their way through the wonderful world of food. There’s a wealth of useful information in there, and they have quite succintly pulled together extensive chapters on food into one pocketable read. Examples: It gives you information about which fishes being edible (or not), tells you about farming methods, a whole section on supermarkets, explains what a ‘deli’ actually is and there’s even mention of social media sites such as tipped being a good way to find local food shops/services. The final chapter gives you some starters advice on growing your own stuff (with a little chart on fruit/veg seasons) , all in all a pretty comprehensive little know-it-all book about what you and I love most (apart from the cat). To win one, simply complete the following sentence by leaving a comment: An Apple a day, keeps the …&#
John Torode’s ‘BEEF’ £ 20 John Torode Published by Quadrille Publishing Ltd Quadrille kindly sent me a copy of John Torode’s BEEF to review/buzz/promote. I read through it and wrote up my first cookbook review, ever (yay). I was also kindly given permission to reproduce one of the recipes from the book; I chose the Carpet Bag Steak, which is an Australian classic of a fillet steak stuffed with fresh oysters. Very yummy indeed, I’ve included the recipe at the end of this review, so do keep reading to find it. John is truly a beeflover! Hope you enjoy this one folks. Review. We’ve all seen the man taste food on Masterchef, and a few of us have even dined at his four storey glory that is Smiths of Smithfield and in BEEF, John lays out one of his greatest passions: Beef. I can almost hear John’s voice guiding me through the recipes as I read this book, he writes mostly in a conversational tone and&#
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