The Daily Mail
By Victoria Moore
When I was growing up, my dad’s cousin, struggling to make a living as a farmer after the introduction of milk quotas, decided to turn his hand to making ice cream.
I remember peering into the dairy where expensive machinery churned the fresh milk and cream from the cows that I could see grazing in the fields.
And I remember, too, how delicious it was to eat those cornets, piled high with dark chocolate ice cream, licking and slurping and being careful not to lose a single drip.
There can’t be a child in Britain who doesn’t know that ice cream is made from gloriously rich, frozen double cream, sugar and sometimes eggs — after all, it’s there in the name, isn’t it? Ice cream. Or is it?
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Friday, June 30, 2006
Thursday, June 29, 2006
Ali squares up to obesity crisis with snack line
The Guardian
By Suzanne Goldenberg in Washington
In the days when he could "float like a butterfly and sting like a bee", Muhammad Ali sparred with the establishment by refusing to fight in the Vietnam war. In middle age, slowed and silenced by Parkinson's disease, he became a folk hero when he lit the torch for the 1996 Olympic games in Atlanta.
Now, aged 64, the evolution of the heavyweight champion has taken one more turn - into diet guru.
The heavyweight champion plans to introduce a line of reduced calorie snacks for young people, due to appear in American convenience stores early next year. The products from Goat - Greatest of All Time Food and Beverage - are intended to help fight America's youth obesity.
Read more...
By Suzanne Goldenberg in Washington
In the days when he could "float like a butterfly and sting like a bee", Muhammad Ali sparred with the establishment by refusing to fight in the Vietnam war. In middle age, slowed and silenced by Parkinson's disease, he became a folk hero when he lit the torch for the 1996 Olympic games in Atlanta.
Now, aged 64, the evolution of the heavyweight champion has taken one more turn - into diet guru.
The heavyweight champion plans to introduce a line of reduced calorie snacks for young people, due to appear in American convenience stores early next year. The products from Goat - Greatest of All Time Food and Beverage - are intended to help fight America's youth obesity.
Read more...
Wednesday, June 28, 2006
Obituary: Robert Carrier
The Times
November 10, 1923 - June 27, 2006
Flamboyant restaurateur and writer whose cooking epitomised the new love of food in 1970s Britain
FAMOUS long before the term “celebrity chef” was coined, Robert Carrier epitomised fine dining in 1970s Britain. His restaurants, cookbooks and television programmes put truffles, brandy, saffron and spatchcock into the lexicon of many people still shaking off the memory of lumpy gravy, tinned fruit and food stamps.
His food, and his natural flamboyance, helped to persuade the British that there was nothing shameful in enjoying a good meal. He was as influential as Elizabeth David or Delia Smith, and some argued that he was the link between them.
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November 10, 1923 - June 27, 2006
Flamboyant restaurateur and writer whose cooking epitomised the new love of food in 1970s Britain
FAMOUS long before the term “celebrity chef” was coined, Robert Carrier epitomised fine dining in 1970s Britain. His restaurants, cookbooks and television programmes put truffles, brandy, saffron and spatchcock into the lexicon of many people still shaking off the memory of lumpy gravy, tinned fruit and food stamps.
His food, and his natural flamboyance, helped to persuade the British that there was nothing shameful in enjoying a good meal. He was as influential as Elizabeth David or Delia Smith, and some argued that he was the link between them.
Read more...
Obituary: Robert Carrier
The Observer
By Dennis Barker
Robert Carrier, who has died aged 82, was a cookery writer, restaurateur and television presenter whose programmes attracted audiences of millions in Britain. He also opened a chain of cooking utensils shop and was a leading figure in restaurant trade politics. He made making food seem a joyful art.
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By Dennis Barker
Robert Carrier, who has died aged 82, was a cookery writer, restaurateur and television presenter whose programmes attracted audiences of millions in Britain. He also opened a chain of cooking utensils shop and was a leading figure in restaurant trade politics. He made making food seem a joyful art.
Read more...
Tuesday, June 27, 2006
Jamie Oliver in talks over campaign for family meals
The Guardian, p 1
By David Brindle and Jacqueline Maley
The Department of Health is negotiating with Sainsbury's about a joint campaign, to be fronted by the celebrity chef Jamie Oliver, to encourage families to make time to eat together more often as a key means of improving the nation's diet.
The move would mark a controversial departure for government public health campaigns in its tie-up with a commercial brand. A report commissioned by the health department and published yesterday argues that such partnerships should be encouraged, provided appropriate ethical guidelines are put in place.
It comes as research showed that over the past year spending on frozen foods had fallen almost 3%, with sales of frozen ready meals and meat products - including the Turkey Twizzlers ridiculed by Oliver during his influential TV series on school meals - down more than 8%.
The family meal has been highlighted as a prominent factor in social cohesion, as well as nutritional wellbeing. Surveys suggest that as few as three in 10 families now sit down to eat together more than once a week, with most of those watching television at the same time. This year, the dining table was dropped from the official basket of goods said to reflect the country's buying habits.
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By David Brindle and Jacqueline Maley
The Department of Health is negotiating with Sainsbury's about a joint campaign, to be fronted by the celebrity chef Jamie Oliver, to encourage families to make time to eat together more often as a key means of improving the nation's diet.
The move would mark a controversial departure for government public health campaigns in its tie-up with a commercial brand. A report commissioned by the health department and published yesterday argues that such partnerships should be encouraged, provided appropriate ethical guidelines are put in place.
It comes as research showed that over the past year spending on frozen foods had fallen almost 3%, with sales of frozen ready meals and meat products - including the Turkey Twizzlers ridiculed by Oliver during his influential TV series on school meals - down more than 8%.
The family meal has been highlighted as a prominent factor in social cohesion, as well as nutritional wellbeing. Surveys suggest that as few as three in 10 families now sit down to eat together more than once a week, with most of those watching television at the same time. This year, the dining table was dropped from the official basket of goods said to reflect the country's buying habits.
Read more...
Sunday, June 25, 2006
The Meal: Allan Brown: Something fishy is going on
The Sunday Times - Scotland
The paintings on show at Fins in Fairlie are a riot, but the plates are a fine exhibition of tasty seafood at its simplest.
The works of Snurd, Batchelor of Dental Surgery, may not be known to you, but their influence upon the contemporary dining scene is pervasive. Snurd was Reginald Perrin’s dentist in the classic 1970s BBC comedy, but he was a dentist with a hobby: amateur landscape painting. Snurd’s frightful renditions of the Algarve hung throughout Perrin’s home, so luridly incompetent that they sold like hot cakes in his deliberately awful supermarket chain, Grot.
Read more...
The paintings on show at Fins in Fairlie are a riot, but the plates are a fine exhibition of tasty seafood at its simplest.
The works of Snurd, Batchelor of Dental Surgery, may not be known to you, but their influence upon the contemporary dining scene is pervasive. Snurd was Reginald Perrin’s dentist in the classic 1970s BBC comedy, but he was a dentist with a hobby: amateur landscape painting. Snurd’s frightful renditions of the Algarve hung throughout Perrin’s home, so luridly incompetent that they sold like hot cakes in his deliberately awful supermarket chain, Grot.
Read more...
Cadbury facing legal action
The Observer
By Jo Revill, health editor
Chocolate giant Cadbury faces the prospect of legal action and a fine for its failure to tell the authorities immediately that some of its products were contaminated with salmonella.
Read more...
By Jo Revill, health editor
Chocolate giant Cadbury faces the prospect of legal action and a fine for its failure to tell the authorities immediately that some of its products were contaminated with salmonella.
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An unforgivable affront to French civilisation
The Guardian, Comment
By Agnes Poirier
The news hasn't sunk in yet. French wine amateurs seem still oblivious. All they have been talking about these past few days is the extraordinary prices reached by 2005 primeur Bordeaux wines: '€350 euros for a bottle of Lafite Rothschild. Since Robert Parker came three months ago and gave unprecedented marks, such as 99/100, prices have gone through the ceiling,' says Jean-Louis, un amoureux du Bordeaux, half-worried, half-ecstatic. When I ask him whether he has heard of Mariann Fischer Boel, the EU commissioner for agriculture, and her wine reform, he replies: 'No; should I know about it?' Well, he might want to have a look at it. Her recommendations, if implemented, could change the face of the European wine industry for ever. I doubt she has realised the import of what she has set in motion.
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By Agnes Poirier
The news hasn't sunk in yet. French wine amateurs seem still oblivious. All they have been talking about these past few days is the extraordinary prices reached by 2005 primeur Bordeaux wines: '€350 euros for a bottle of Lafite Rothschild. Since Robert Parker came three months ago and gave unprecedented marks, such as 99/100, prices have gone through the ceiling,' says Jean-Louis, un amoureux du Bordeaux, half-worried, half-ecstatic. When I ask him whether he has heard of Mariann Fischer Boel, the EU commissioner for agriculture, and her wine reform, he replies: 'No; should I know about it?' Well, he might want to have a look at it. Her recommendations, if implemented, could change the face of the European wine industry for ever. I doubt she has realised the import of what she has set in motion.
Read more...
New calorie target will mean lean times ahead
The Observer
By Juliette Jowit
For those who find it hard enough to keep within the government's current recommended daily calorie levels, it's bad news: experts are looking to reduce the figure even further.
As food wrappers and health advice everywhere reminds us, guidelines are that women should eat 2,000 calories a day, and men 2,500. Surveys suggest people are eating less than that - but the nation is still getting fatter.
The government's Scientific Advisory Committee for Nutrition has been asked to investigate whether the official levels are wrong because they were based on estimates that people are more active than they actually are.
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By Juliette Jowit
For those who find it hard enough to keep within the government's current recommended daily calorie levels, it's bad news: experts are looking to reduce the figure even further.
As food wrappers and health advice everywhere reminds us, guidelines are that women should eat 2,000 calories a day, and men 2,500. Surveys suggest people are eating less than that - but the nation is still getting fatter.
The government's Scientific Advisory Committee for Nutrition has been asked to investigate whether the official levels are wrong because they were based on estimates that people are more active than they actually are.
Read more...
Meals bills 'need to soar by 40 per cent'
The Observer
By Jay Rayner
The outgoing head of the School Food Trust has demanded that the government increase spending on school meals by 40 per cent, from the present 50p per meal in primary schools to 70p.
Dame Suzi Leather, who resigned last week from the trust set up by Tony Blair to oversee improvements to school meals in response to a public outcry over standards, following last year's TV campaign by celebrity chef Jamie Oliver, said the government's plans were 'inadequate'. Last month Alan Johnson, the new Education Secretary, announced that primary schools should be spending at least 50p on ingredients for each meal, and secondary schools 60p.
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By Jay Rayner
The outgoing head of the School Food Trust has demanded that the government increase spending on school meals by 40 per cent, from the present 50p per meal in primary schools to 70p.
Dame Suzi Leather, who resigned last week from the trust set up by Tony Blair to oversee improvements to school meals in response to a public outcry over standards, following last year's TV campaign by celebrity chef Jamie Oliver, said the government's plans were 'inadequate'. Last month Alan Johnson, the new Education Secretary, announced that primary schools should be spending at least 50p on ingredients for each meal, and secondary schools 60p.
Read more...
The truth about school dinners: what happened when Jamie went home
The Observer
By Jay Rayner
It's 16 months since the TV chef stormed through Britain's school kitchens and declared war on the Turkey Twizzler. So are our children now eating healthier foods?
Read more...
By Jay Rayner
It's 16 months since the TV chef stormed through Britain's school kitchens and declared war on the Turkey Twizzler. So are our children now eating healthier foods?
Read more...
Moroccan cuisine
The Independent
Oliver Bennett goes fishing for the family recipes that give Moroccan cuisine its unique flavour.
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Oliver Bennett goes fishing for the family recipes that give Moroccan cuisine its unique flavour.
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My Round: Richard Ehrlich cracks two cases of oenological obsession
The Independent
Who would choose to go into the wine business? By and large, it remains people who love wine. I've talked recently to two people working in very different areas of the wine industry, and both fit that description to a T. One is a Dutch wine enthusiast named David Bolomey, whose website (www.bordoverview.com) I first learnt about from the excellent wine blog at www.spittoon.biz. David hasn't yet made a penny from his arduous labours. But they have certainly paid off for us wine drinkers - or for those who like to buy the wines of Bordeaux en primeur.
Read more...
Who would choose to go into the wine business? By and large, it remains people who love wine. I've talked recently to two people working in very different areas of the wine industry, and both fit that description to a T. One is a Dutch wine enthusiast named David Bolomey, whose website (www.bordoverview.com) I first learnt about from the excellent wine blog at www.spittoon.biz. David hasn't yet made a penny from his arduous labours. But they have certainly paid off for us wine drinkers - or for those who like to buy the wines of Bordeaux en primeur.
Read more...
Saturday, June 24, 2006
Cooking with an Italian TV chef in Tuscany
The Times, Food & Travel
Amy Lamé cooks up a treat in Tuscany with the TV chef Giancarlo Caldesi.
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Amy Lamé cooks up a treat in Tuscany with the TV chef Giancarlo Caldesi.
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What's new: learn to make the perfect taco
The Times, Departures
Jill Crawshaw hunts out tasty new ideas, including coping with fiery salsas in Mexico.
Read more about holidays for food-lovers...
Jill Crawshaw hunts out tasty new ideas, including coping with fiery salsas in Mexico.
Read more about holidays for food-lovers...
A men-only Adriatic cookery school
The Times
With a chain-smoking Balkan chef at the helm, this Adriatic cookery school is a men-only affair. Ian Belcher drops anchor for a lesson.
Read more...
With a chain-smoking Balkan chef at the helm, this Adriatic cookery school is a men-only affair. Ian Belcher drops anchor for a lesson.
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Chocolate may have poisoned more than 40
The Guardian
By Jeevan Vasagar
Half a million bars of Cadbury's chocolate suspected of being contaminated with salmonella have been eaten by the public over the past six months, the company admitted yesterday as it took seven of its most popular brands off the shelves.
There are concerns that the contaminated bars may have triggered food poisoning among more than 40 people.
The Food Standards Agency accused Cadbury of failing to alert the agency after a leaking waste water pipe at a chocolate factory contaminated the "milk chocolate crumb" which is blended with fillings to make Cadbury's sweets, including the Dairy Milk Turkish bar, the Dairy Milk Buttons Easter egg and the Freddo bar.
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By Jeevan Vasagar
Half a million bars of Cadbury's chocolate suspected of being contaminated with salmonella have been eaten by the public over the past six months, the company admitted yesterday as it took seven of its most popular brands off the shelves.
There are concerns that the contaminated bars may have triggered food poisoning among more than 40 people.
The Food Standards Agency accused Cadbury of failing to alert the agency after a leaking waste water pipe at a chocolate factory contaminated the "milk chocolate crumb" which is blended with fillings to make Cadbury's sweets, including the Dairy Milk Turkish bar, the Dairy Milk Buttons Easter egg and the Freddo bar.
Read more...
Only five more packed lunches to go
The Guardian
By Ian Sansom
Sandwiches, for me as a child, consisted mostly of sliced, white bread with margarine and fish paste, or maybe sandwich spread or corned beef or sometimes, on a Sunday, a pilchard or beetroot or egg (sliced, and without mayonnaise, which was something we had heard of but never seen, and that was possibly medicinal). For a treat, my dad would sometimes make us sugar sandwiches or, if we were really lucky, a condensed-milk sandwich - which was something to do with the war, I think.
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By Ian Sansom
Sandwiches, for me as a child, consisted mostly of sliced, white bread with margarine and fish paste, or maybe sandwich spread or corned beef or sometimes, on a Sunday, a pilchard or beetroot or egg (sliced, and without mayonnaise, which was something we had heard of but never seen, and that was possibly medicinal). For a treat, my dad would sometimes make us sugar sandwiches or, if we were really lucky, a condensed-milk sandwich - which was something to do with the war, I think.
Read more...
Hannah Glasse: The original domestic goddess
The Independent
By Rose Prince
Centuries before Elizabeth David put garlic on our menus, in the days when Mrs Beeton was still a Miss, one book transformed the eating habits of the nation. So why does no one remember Hannah Glasse?
She's the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about. No, not Isabella Beeton; not Delia Smith nor Nigella Lawson, but an earlier incarnation of a kitchen trouble-shooter, Hannah Glasse. In the latest of a series of BBC drama-documentaries about cookery writers to emerge, we are told that Glasse's book, The Art Of Cookery Made Plain and Easy (now published as First Catch Your Hare) revolutionised the way the British cook.
Read more...
By Rose Prince
Centuries before Elizabeth David put garlic on our menus, in the days when Mrs Beeton was still a Miss, one book transformed the eating habits of the nation. So why does no one remember Hannah Glasse?
She's the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about. No, not Isabella Beeton; not Delia Smith nor Nigella Lawson, but an earlier incarnation of a kitchen trouble-shooter, Hannah Glasse. In the latest of a series of BBC drama-documentaries about cookery writers to emerge, we are told that Glasse's book, The Art Of Cookery Made Plain and Easy (now published as First Catch Your Hare) revolutionised the way the British cook.
Read more...
Friday, June 23, 2006
Are you a gourmet snob?
The Guardian
You delight in dining off-menu. Your knives are worth more than your car. Self-confessed gastronome Tim Hayward on 10 tell-tale signs that you love food a little too much.
1) The chef's table
2) Ironic food
3) Ordering 'off-menu'
4) Kitchen slang
5) Foodie/chef relationship
6) Fats
7) Molecular gastronomy
8) Outrageous equipment
9) Travel
10) Collecting 'restos'
Read more...
You delight in dining off-menu. Your knives are worth more than your car. Self-confessed gastronome Tim Hayward on 10 tell-tale signs that you love food a little too much.
1) The chef's table
2) Ironic food
3) Ordering 'off-menu'
4) Kitchen slang
5) Foodie/chef relationship
6) Fats
7) Molecular gastronomy
8) Outrageous equipment
9) Travel
10) Collecting 'restos'
Read more...
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