Condiments by Caroline Dafgard Widnersson

Condiments by Caroline Dafgard Widnersson (book cover)

Condiments is an intriguing and unusual concept for a book, bombarded as we are on every supermarket and deli shelf with condiments of seemingly endless variety. In her single page introduction, Caroline Dafgard Widnersson explains that making condiments is her own personal hobby, likening it to raising children, and her mission in bringing the hobby ... Read more »

Foolproof Japanese Cheesecake

Foolproof Japanese Cheescake

Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake. Read Jack’s full review of Harumi’s Japanese Kitchen, ... Read more »

Japanese Ginger Pork

Japanese Ginger Pork

Flicking through Harumi’s Japanese Kitchen, reviewer Jack chose this Japanese Ginger Pork (served with potato salad, also in the book) as his first savoury dish to cook. He liked the simplicity of the recipe – in which thin slices of pork loin are quickly marinated in mirin, soy sauce and ginger before being flash-cooked in a ... Read more »

Japanese Aubergine and Beef cooked in Miso

Japanese Aubergine and Beef cooked in Miso

Aubergine and beef are both popular ingredients in Japanese cooking, as is the delicious savoury condiment and cooking ingredient, miso. In this recipe from Harumi’s Japanese Kitchen aubergine and beef are simmered in a sauce flavoured with miso paste and chilli bean paste Learn all about miso, including how it’s made and used, in our in-depth ... Read more »

Harumi’s Japanese Kitchen by Harumi Kurihara

Harumi's Japanese Kitchen (cover)

Harumi Kurihara has published over 140 books and is a household name in Japan with an ever-expanding following in the West. Harumi’s Japanese Kitchen is her latest title, written specifically for non-Japanese cooks. The book, released in August 2020, promises to take readers back to the basics of Japanese cooking, a cuisine I love and ... Read more »

Hangfire Southern Kitchen | Barry Island

Ribs and Pulled Pork at Hangfire BBQ (Kavey Eats)

Many journalists and bloggers have written in praise of Hangfire Southern Kitchen, and no surprise – run by Sam Evans and Shauna Guinn, Hangfire is the undisputed home of Southern USA-style barbeque in Wales, cooked and served up in a recently regenerated corner of Barry Island. The story of how the ladies came to launch ... Read more »

Uisce by Heaneys | Cardiff

Dishes at Uisce by Heaneys Cardiff restaurant (Kavey Eats)

Uisce by Heaneys sits next door to its older sibling, and offers an altogether more casual vibe with a small plates menu in place of Heaneys’ tasting menus. It’s labelled as an oyster and wine bar but offers much more, its small plates menu to pick and choose from making it an ideal spot for ... Read more »

Greek Lamb Cutlets with Lemon and Oregano

The addition of orange, oregano and anchovy fillets to the classic lamb marinade ingredients of lemon, garlic, oil and salt really elevates this lamb cutlets recipe to another level. The intensity of flavour is well worth the minimal effort to pull the marinade together, and the curlets are delicious as they are, or with a ... Read more »