Articles written by: Sue Dyson and Roger McShane

Chez Serge Carpentras
France

Chez Serge: Great Food in Carpentras

Carpentras Chez Serge is a restaurant in Carpentras, a town that takes a while to fully understand due to its age and recent expansion. There is a central old part of the town with its narrow streets and ancient buildings. This is a very old town as it was mentioned […]

Ester from the outside
Sydney

Ester Restaurant: Great food, convivial atmosphere

Introduction to Ester Ester in the inner Sydney suburb of Chippendale is the perfect package. Beautifully cooked food, attentive service, interesting wines and a pleasant, understated space combine to make dining here a very enjoyable experience. The chef is Mat Lindsay whose cooking we first experienced (and thoroughly enjoyed) at […]

Path Tokyo
Japan

Path: Great pastries in Tokyo

Path is a small, yet inviting, restaurant in the Shibuya district of Tokyo that serves the most amazing pastries and coffee in the mornings along with more substantial fare so that you can have a satisfying breakfast, lunch or dinner here. The croissants and pain au chocolat are next level […]

Dutch Baby with savoury toppings
Recipes

Dutch baby pancakes

A Dutch Baby or Dutch Pancake is made from a simple mixture of flour, eggs and milk. However, it looks spectacular when it emerges from the oven.

France

La Merenda: Authentic Cuisine Nicoise

La Merenda, the restaurant of chef Dominique Le Stanc serves authentic Cuisine Nicoise (the cuisine of Nice) in his tiny restaurant in Nice.

Jacques Medecin Cuisine Nicoise
Cookbooks / Nice

La Cuisine du Comté de Nice by Jacques Médecin

Jacques Médecin, the former mayor of Nice wrote an important cookbook about Cuisine Nicoise (the cuisine of Nice) because he was concerned that the recipes were being forgotten.

Septime-menu-header
France

Septime: A Favourite Restaurant

Introduction to Septime Septime is a lovely restaurant in a relaxing space in the 11th arrondissement of Paris. Here produce is king and the chef, Bertrand Grebaut, has the confidence not to contort the food to be what it isn’t. Rather he adds touches and twists that help the produce […]

Bertolli-Cooking-by-hand powerful recipes
Cookbooks

Cooking by Hand by Paul Bertolli: Powerful recipes

Introduction We thought that we should provide some background to Paul Bertolli so you can better appreciate why we regard his seminal book so highly. We first heard of him as a chef when we visited Chez Panisse in 1985. He spent quite a few years at this venerable establishment […]

United States

Chez Panisse: An outstanding organic pioneer

Introduction to Chez Panisse We were preparing for an overseas work trip in mid-1985, when Sue added a complication into our proposed itinerary. We were originally planning to fly first to the United States to attend an IT conference in Norfolk, Virginia. We also had IT contacts in Washington DC, […]

Outside sign for Krua Apsorn
Thailand

Krua Apsorn: Stunning Thai food

Background to Thai Food in Bangkok We have visited Bangkok many times over the past two decades and always enjoyed the Thai food on offer whether it be at small, humble food stalls on the street, in tiny restaurants or in lavish hotel restaurants such as David Thompson’s Nahm at […]