In July of this year, I took a trip to Angola, one of the least touristy destinations in the world. This was a superb cultural and culinary trip organised by Roads & Kingdoms , and hosted by the fabulous food writer, historian, and cultural guru who was our guide for the week. On my first night, we went out to a local restaurant,  Churrascaria Nandinhos, renowned for its BBQ'ed chicken. I have lived in the US, and BBQ'ed chicken in the Virginia belt was what I considered th

Islamic culture has a tradition of bread puddings that arose from the need to use stale bread. It was a simple solution to soak the bread...

I was curating a Moroccan dinner and was searching for a recipe that highlighted the region's essence of ingredients and flavour....