DOCSLIB.ORG

Rick Stein's French Odyssey

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rick Stein's French Odyssey WEEK 27: Sunday, 28 June - Saturday, 4 July 2020 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synopsis Country of Origin Language Repeat Classification Closed Captions Subtitles 2020-06-28 0500 Ask The Butcher Wagyu Anthony Puharich heads to Japan to the national Wagyu show and inside the Wagyu processing rooms. This is a world never seen before. AUSTRALIA English-100 G Y 2020-06-28 0530 Flintoff's Great British Road Trip Northern Ireland Flintoff and Rob's fish and chip roadtrip takes them to Northern Ireland. The first stop for their striking green chip van is the mysterious Cushendun Caves. UNITED KINGDOM English-100 PG McVities factory in Carlisle, Cumbria, opens its doors to reveal how millions of the United Kingdom's favourite biscuits are made, 24 hours a day, in one of 2020-06-28 0630 Secrets Of The Factories Inside McVities Biscuits UNITED KINGDOM English-100 G Y Britain's biggest factories. Will travels to the land of Don Quixote to look at Manchego cheese before heading for the annual cheese fair at the medieval city of Trujillo and looking at 2020-06-28 0730 Cheese Slices Spain AUSTRALIA English-100 G cheese made from Merino ewes milk. Australia has developed an enviable reputation for its very efficient pasture based dairy system and significant exports of cheddar, butter, and skimmed 2020-06-28 0800 Cheese Slices Australia AUSTRALIA English-100 G milk. This Eastern city is the doorway to the Grand Canal and well-known for its scenic beauty. Amidst the lusciously green surrounds of a tea planation, Kylie is 2020-06-28 0830 Kylie Kwong: My China Hangzhou AUSTRALIA English-100 RPT G Y Y busy arm wrestling a 60 year old woman. The journey continues along the Eastern seaboard and leads Kylie into China's largest and youngest city. With her foodie friend in tow, Kylie goes hunting 2020-06-28 0900 Kylie Kwong: My China Shanghai AUSTRALIA English-100 RPT G Y Y for the origins of Shanghainese food. Chefs Antonio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. They also visit some of the last remaining 2020-06-28 0930 Two Greedy Italians... Still Hungry Alps And Arrangiarsi, The UNITED KINGDOM English-100 RPT PG Y Y partisans. On a tour of the Victorian High Country, one of the great food centres of Australia, Adam is on a mission to track down all the ingredients necessary for the 2020-06-28 1035 Destination Flavour Down Under Australia - Victoria AUSTRALIA English-100 RPT G Y perfect picnic. English-70; 2020-06-28 1105 Destination Flavour China Beijing Adam Liaw arrives in his Mum's home town of Beijing to begin a culinary, historical and personal journey through the ancient country of China. AUSTRALIA RPT G Y Y Mandarin-30 2020-06-28 1135 Flintoff's Great British Road Trip Northern Ireland Flintoff and Rob's fish and chip roadtrip takes them to Northern Ireland. The first stop for their striking green chip van is the mysterious Cushendun Caves. UNITED KINGDOM English-100 PG McVities factory in Carlisle, Cumbria, opens its doors to reveal how millions of the United Kingdom's favourite biscuits are made, 24 hours a day, in one of 2020-06-28 1230 Secrets Of The Factories Inside McVities Biscuits UNITED KINGDOM English-100 G Y Britain's biggest factories. Will travels to the land of Don Quixote to look at Manchego cheese before heading for the annual cheese fair at the medieval city of Trujillo and looking at 2020-06-28 1330 Cheese Slices Spain AUSTRALIA English-100 G cheese made from Merino ewes milk. English Michelin starred chef, Tom Kerridge. hosts Saturday Kitchen this week with the help of fellow Michelin starred chef, Paul Ainsworth, and three- 2020-06-28 1400 Saturday Kitchen Saturday Kitchen Series 3 Ep 8 UNITED KINGDOM English-100 G time AA rosette chef, Galton Blackiston. Adam visits the beautiful, mountainous province of Anhui, home to one of the eight great regional cuisines of China. Anhui cuisine is hearty, peasant food English-70; 2020-06-28 1500 Destination Flavour China Anhui AUSTRALIA RPT G Y Y that uses seasonal, wild produce. Mandarin-30 Adam's journey to explore China's history through its food continues as he visits the provinces of Jiangsu and Zhejiang, both considered part of the eight English-70; 2020-06-28 1530 Destination Flavour China Jiangsu And Zhejiang AUSTRALIA RPT G Y Y great regional cuisines of China. Mandarin-30 2020-06-28 1600 Lyndey Milan's Baking Secrets Baking Bad It's time to get rich quick as Lyndey is stirring in the butter, tossing in the chocolate and spooning in the sugar for an unashamedly indulgent episode. AUSTRALIA English-100 G Donal is exploring Japan, whose bakeries have been a big influence in the rise in popularity of wheat flour in Asia, and Kyoto has a reputation for great 2020-06-28 1630 Donal's Asian Baking Adventure Tokyo 2 SINGAPORE English-100 G food. Martha demonstrates how to bake her favourite styles of bread with alternative flours, including honey-wheat Parker House rolls, wholewheat pita bread, 2020-06-28 1700 Martha Bakes Breads And Rolls USA English-100 G and molasses-oat bread. 2020-06-28 1730 Bake With Anna Olson Veggies Cake Anna prepares a variety of cakes made with vegetables including a zucchini orange loaf, and a carrot cake with cream cheese icing. CANADA English-100 G Maggie Beer's Christmas 2020-06-28 1800 Maggie Beer's Christmas Special To celebrate the festive season, Maggie Beer invites special guests to her beautiful Barossa Valley property, for the ultimate Australian Christmas Feast. AUSTRALIA English-100 G Special Loving Gluten Free Series 1 Ep Helen makes 'zoodles', or zucchini noodles, a clever solution for making stir-fry recipes gluten free. She also meets with the owners of a low FODMAP 2020-06-28 1830 Loving Gluten Free AUSTRALIA G 4 catering company to make gluten free pita bread. Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. Chef Michael Bonacini prepares stuffed squash blossoms 2020-06-28 1900 Bonacini's Italy Lombardy CANADA English-100 G with a creamy parmesan filling. Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the 2020-06-28 1930 Rick Stein's Far Eastern Odyssey Bangladesh UNITED KINGDOM English-100 RPT G Y top of his list. John Torode's Australia Series John is in Tasmania, which has a growing reputation for producing some of the country's most premium ingredients from truffles to saffron. John also goes 2020-06-28 2035 John Torode's Australia UNITED KINGDOM English-100 G 1 Ep 3 diving for abalone. Parveen's Indian Cooking Parveen shares a delicious desert recipe which exudes decadence, indulgence and celebration, all from the humble carrot - gajar ka halwa. Continuing the 2020-06-28 2130 Parveen's Indian Kitchen UNITED KINGDOM English-100 G Series 1 Ep 4 theme of celebration, it's Diwali! Adam explores New Zealand's North Island starting in the majestic kauri forests in the north. He visits Dargaville, the kumara capital of NZ, then a kiwifruit 2020-06-28 2230 Destination Flavour Down Under New Zealand - North Island AUSTRALIA English-100 RPT G Y farm in Te Puke. Nick is joined by fellow stand up Ed Gamble to fill the time before a gig in the evening at The Stand. After an irn-bru pulled pork sandwich cooked by Danny 2020-06-28 2300 Comfort Eating Glasgow UNITED KINGDOM English-100 PG 'Mad Chef' McLaren, Nick gets competitive. 2020-06-28 2330 Lyndey Milan's Baking Secrets Baking Bad It's time to get rich quick as Lyndey is stirring in the butter, tossing in the chocolate and spooning in the sugar for an unashamedly indulgent episode. AUSTRALIA English-100 G Donal is exploring Japan, whose bakeries have been a big influence in the rise in popularity of wheat flour in Asia, and Kyoto has a reputation for great 2020-06-28 2400 Donal's Asian Baking Adventure Tokyo 2 SINGAPORE English-100 G food. Martha demonstrates how to bake her favourite styles of bread with alternative flours, including honey-wheat Parker House rolls, wholewheat pita bread, 2020-06-28 2430 Martha Bakes Breads And Rolls USA English-100 G and molasses-oat bread. 2020-06-28 2500 Bake With Anna Olson Veggies Cake Anna prepares a variety of cakes made with vegetables including a zucchini orange loaf, and a carrot cake with cream cheese icing. CANADA English-100 G Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the 2020-06-28 2530 Rick Stein's Far Eastern Odyssey Bangladesh UNITED KINGDOM English-100 RPT G Y top of his list. John Torode's Australia Series John is in Tasmania, which has a growing reputation for producing some of the country's most premium ingredients from truffles to saffron. John also goes 2020-06-28 2635 John Torode's Australia UNITED KINGDOM English-100 G 1 Ep 3 diving for abalone. Parveen's Indian Cooking Parveen shares a delicious desert recipe which exudes decadence, indulgence and celebration, all from the humble carrot - gajar ka halwa. Continuing the 2020-06-28 2730 Parveen's Indian Kitchen UNITED KINGDOM English-100 G Series 1 Ep 4 theme of celebration, it's Diwali! Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine.
Load more

Recommended publications
  • British Street Food • Working for the Street Food Revolution 2 Selection of Coverage
    2019 Review British Street Food • Working For The Street Food Revolution 2 Selection Of Coverage C4’s Sunday Brunch ITV News MediaMedia CoverageCoverage ReportReport 20192019 British Street Food • Working For The Street Food Revolution 3 About Us ■ Formed in 2009 ■ For young street food traders to showcase their talent ■ To make good food accessible to everyone ■ And to celebrate the grass roots street food movement British Street Food • Working For The Street Food Revolution 4 Founder – Richard Johnson ■ One of the 1,000 most influential people in London for four years running according to the Evening Standard ■ Award-winning food journalist and consultant ■ Writer / presenter of The Food Programme on BBC Radio 4 ■ Author of the best-selling book Street Food Revolution ■ Johnson has been the host of Full on Food for BBC2, Kill It, Cook It, Eat It for BBC3, as well as supertaster for ITV’s Taste The Nation and judge on Channel 4’s Iron Chef and Cookery School British Street Food • Working For The Street Food Revolution 5 About Us – Our Vision “ To share street food with the world. Michelin has just awarded its first stars to street food chefs. With the British Street Food Awards - and now the European Street Food Awards - we will find the Michelin stars of tomorrow.” British Street Food • Working For The Street Food Revolution 6 “ Traders compete in five regional heats, from May to August, with a big national final in September. 2019 attendance? Over 45,000 people.” British Street Food • Working For The Street Food Revolution 7 The Judges
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Our Best-Known Faces Our Best-Known & Grill in the ‘80S, Heralding a Sea Change in the Restaurant Scene, and Still Influences Today, As a Judge on Great British Menu
    Chris Corbin and Jeremy King Co-founders, Corbin and King The duo behind some of the capital’s most loved dining rooms, including The Wolseley, who continue to expand. Yotam Ottolenghi and Sami Tamimi Co-founders, Ottolenghi Jerusalem-born Ottolenghi and Tamimi have hugely influenced both the way we (professionals and home cooks) shop and eat. Phil Howard Co-owner, Elystan St, Sonny’s, Kitchen W8 Michelin-starred super-chef (and survivor) who has been cooking in London for more than 20 years; countless protegés now running their Nick Jones own restaurants have him to thank. Founder, Soho House & Co. With properties opening in Hong Kong and Paris, the Anthony Demetre global expansion for Soho House continues apace. Chef owner, Wild Honey Jones is still very much at the forefront of the private Demetre’s Arbutus in Soho was a members’ club group that he founded in 1995 and game-changing restaurant and he’s continues to grow the business that has become one of been cooking in the capital for more the most influential hospitality brands in the world. than two decades, now at the relocated Wild Honey St James. Russell Norman Co-founder, POLPO A tenacious operator, Norman is responsible for the restaurant renaissance in London, bringing Negronis, squirrel-cage lightbulbs and small plates to diners. Mark Hix Chef owner, HIX Restaurants After 17 years at Caprice Holdings, Hix has become known for his originality and vision and has just published his 10th book. Oliver Peyton Restaurateur and broadcaster Peyton gave London the Atlantic Bar Our best-known faces Our best-known & Grill in the ‘80s, heralding a sea change in the restaurant scene, and still influences today, as a judge on Great British Menu.
    [Show full text]
  • A Real Taste of Cornwall Gavin Roberts Is MD of the Kernow Sausage Company Who’Ve Had a Stall Serving Delicious Sausages at Our Festival Every Year Since It Began
    Festival Paper THE PERFECT CORNISH HOLIDAY DESTINATION SEA & HARBOUR VIEWS or visit www.porthlevenholidaycottages.co.ukCall to book +44 (0)1326 574270 DO YOU OWN A HOLIDAY COTTAGE? We are always looking to expand our portfolio of prope rties so why not give us a call to see what we can do for you. Welcome to QER the 2015 “Porthleven Food and Music Festival brings out the best in local Porthleven food and talent. This will be my 6th year and I’m looking forward to Food and food, fun and fabulous people, I can’t wait!” Music Antony Worral Thompson – our Festival Festival patron Our theme this year is Feast and Fiesta, celebrating Cornwall's fabulous food and vibrant music in a colourful and packed weekend of fun. Feast Munch on muffins, chow down on chow mein or scoff some sausages with over 90 fabulous stalls selling Cornish produce with influences from around the globe. And don’t miss our two food stages – the Chefs’ Theatre on the Harbour Head, where celebrity chefs including Rick Stein and our patron Antony Worral Thompson will be cooking up a storm. Plus, new for this year, Amelies Seafood Stage on Breageside where you can get up close with some of our top local chefs. Fiesta Experience maximum rockgrass with Hayseed Dixie at our Friday fundraiser, or marvel at our firework finale on Sunday evening. From start to finish there’s lots of reasons to join the party. From classic and country to rock and reggae our four music stages feature the very best local and international acts (see p.
    [Show full text]
  • Publication.Pdf
    QUALITY TRAVEL Welcome... Sidlow Farmhouse Ironsbottom, Sidlow RH2 8PP working around the sights starting in San Francisco and ending up at one with nature in the Sierra Nevada Mountains. Of course, no issue would be complete without some reference to tropical climes and we hope this issue will not disappoint those looking for an escape to the sun as we head both west to the Caribbean and east to The Welcome to the latest issue of our regular travel magazine Maldives. We also travel down to South Africa for an where we hope to stimulate your travel taste buds with a excellent combination of Safari and Winelands varied selection of worldwide holiday ideas and gastronomy in the company of Sir Richard Branson. destinations to treat yourself, partner, family or a group of friends to a well-earned break. Finally, in keeping with our regular look at the world of luxury cruising, we embark on a tour of luxury hotel barge It is always refreshing to be able to feature new places and cruising, as featured in Rick Stein’s “French Odyssey” BBC it is with great pleasure that we showcase the newly TV series. We also review the forthcoming introduction in opened Regent Porto Montenegro. Similarly, D-Hotel 2015 of the new Suite Class on Celebrity Cruises. Maris is a relative newcomer, but following many reviews from happy guests this summer, it is sure to be one of the Whether you are looking for a “trip of a lifetime”, a beach hot shots for 2015. The location on the Datca Peninsula is getaway, a luxury city break or just news on some of the simply stunning.
    [Show full text]
  • SBS Food Network Sept 30
    WEEK 40: Sunday, 30 September - Saturday, 6 October, 2018 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Lombok - Unchartered Long overshadowed by Bali, this episode puts Lombok in the limelight. With Mount Rinjani providing the 2018-09-30 0500 Wonderful Indonesia Flavours Paradise (Hello From The USA English-100 PG Y scenic backdrop, Rinrin and Tobie uncover the culture and charm of the Sasak people. Other Side) Heston cooks a British chocolate feast and brings all of the nation's chocolate history together into one 2018-09-30 0530 Heston's Great British Food Chocolate UNITED KINGDOM English-100 RPT G Y supersized chocolate bar inspired by Mint Aero, Mini Eggs, Flake, Caramel and Twix. Luke Nguyen's France Series 1 Some of the best moments from Luke Nguyen's culinary journey around France, including the country's English-70; 2018-09-30 0625 Luke Nguyen's France AUSTRALIA RPT G Y Y Bitesize Ep 7 breathtaking scenery and famous cuisine. French-30 Known as flower city, Marinka and Darren Robertson navigate organic farms and traditional markets to 2018-09-30 0630 Wonderful Indonesia Flavours Tomohon - Flower City USA English-100 G Y discover the exquisite simplicity of Minahasa food. First Masterchef: Michel Roux Michel Roux Jnr explores the life and influence of his great culinary hero, Georges Auguste Escoffier - the 2018-09-30 0700 The First Masterchef: Michel Roux Jr UNITED KINGDOM English-100 RPT G Y Y On Escoffier, The man who turned eating into dining.
    [Show full text]
  • 'Cooking With' Lobster
    Cooking with Lobster Lobsters are one of the most recognisable You can use either lobster in all these of shellfish the world over, with their blue- recipes and we urge you to try both varieties Introduction black shell that changes colour to a bright as they offer differing tastes and textures. red once cooked. They have been highly cherished as seafood, for many centuries, with their delicious and succulent meat We hope you enjoy ‘Cooking with Lobster’. contained in the claws and tail. David L. Jarrad Harvested, generally, by traditional fishing Director Shellfish Association of Great Britain vessels utilising baited ‘creels’ or ‘pots’, the perception is of a small scale industry. However the lobster harvest worldwide is some 200,000 tonnes, the majority of this being the two types featured in this booklet, the European Lobster, Homarus gammarus, and the American (or Canadian) Lobster, Homarus americanus. So lobsters are economically important and are often one of the most valuable commodities harvested in the coastal areas which they populate and are fished from. The species also help promote tourism conjuring up a ‘Lobster Pot’ image of coastal villages. Serves 8 Method 4lb (2kg) lobster Bring a large pan of well-salted water to the boil and cook the lobster for 30 minutes. Leave Foreword Lobster Ingredients to cool, then remove all the meat. The Mousseline: Quite rightly lobsters are perceived Make a shellfish reduction to the recipe. You as the most luxurious of seafood. By Rick Stein • 4 fl.oz (120 ml) shellfish reduction English Chef, Restaurateur can use some of the body section of the While it is expensive, owing to its TourteAuthor & TV Presenter • 1 lb (500 g) skinned whiting fillet lobster as well as prawns, but lobster shell • ½ oz (15 g) onion wonderfully sweet and intense on its own doesn’t have as good a flavour as flavour, lobster dishes need not be as • 1 2/3 tsp.
    [Show full text]
  • Culinair Cornwall De Lekkerste Uithoek Van Europa
    Culinair Cornwall De lekkerste uithoek van Europa Het landelijke Cornwall is een walhalla voor foodies. Het geheim? Superverse vis, vruchtbare landbouwgrond, een mild klimaat en het allerbelangrijkste, inwoners die al generaties lang met passie hun eigen producten koesteren. Voor bezoekers zit er niks anders op dan al dat lekkers te proeven! Door Aafke Jochems, fotografie Rene Koster “De clotted cream wordt gemaakt van de vetlaag die na het melken bovenop de melk drijft” Van links naar rechts: Vleespasteitjes van pasty queen Ann Muller, scones met jam en clotted cream en het winkeltje van Tregothan Tea Plantation. it moet het huis zijn van de pasty queen van Cornwall, Ann geeft me een pasty die nog lekker warm is. Ik heb aardig wat Ann Muller. Ik heb de bordjes vanaf het begin van het cornish (het bijvoeglijk naamwoord van Cornwall) pasties tijdens plaatsje gevolgd naar de Lizard Pasty Shop en sta nu voor mijn reizen door Groot-Brittannië geproefd en altijd hoorde ik dat D haar knalgele en daardoor opvallende rijtjeshuis. Haar de allerbeste natuurlijk in Cornwall gemaakt worden. Nu heb ik dan eenvoudige bakkerij annex winkel, net zo knalgeel, is schuin achter eindelijk de kans om een echte pasty te proberen, van de pasty queen het huis gebouwd op de plek waar ooit de garage stond. Van hieruit herself nog wel. Mijn oordeel? Het deeg blijkt goed knapperig en de zie je in de verte de vuurtoren van Lizard Point, het meest zuidwes- vulling is werkelijk heerlijk; de beste die ik ooit geproefd heb. Ik ben telijke puntje van Engeland. Met daarachter de weidsheid van de het helemaal eens met de uitspraak van Ann’s moeder, een ervaren Atlantische Oceaan.
    [Show full text]
  • Hospitality and Catering Activity Pack
    Hospitality & Catering Activity Pack for schools #InThisTogether Yr 11 The tasks in this activity pack are designed to support your transition from school to college if you are planning on following a career within Hospitality & Catering. You should attempt to have a go at each of the activities in this pack, building a portfolio which demonstrates your skills and knowledge. You can bring this portfolio along with you during your first weeks here with us at The Manchester College. Yr 10 If you would like to have a go at any of the activities in this pack, it’s a great opportunity to start building a portfolio which demonstrates your skills and knowledge for college. This would be useful for you to bring along with you to any of your interviews or applicant evenings next year. We also have a competition running alongside this activity pack. Click this link for more details https://www.tmc.ac.uk/news/design-cake-say-thank-you-key-workers Contents Reading List and Social Media Accounts……………. Page 2 Activity 1 – Apple Art…………………………………… Page 3 Activity 2 – Centre of The Table………………………. Page 4 Activity 3 – Chefs Entrée………………………………. Page 5 Activity 4 – Room for Dessert?................................... Page 6 – 7 Activity 5 – Chocolate Quiz……………………………. Page 8 Activity 6 – Mocktails…………………………………… Page 9 If you haven’t yet applied and are still considering your applications, check out our courses in Hospitality & Catering Industry here https://www.tmc.ac.uk/course- finder?keywords=&subject_area=61&qualification=All&segment=277&location=All&=Search+our+co urses&sort_by=title&sort_order=ASC 1 | Page Reading List • Professional Pastry Chef - Bo Frieburg • Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery - David Foskett.
    [Show full text]
  • Starting to Get Really Serious
    Street food in Europe is young, cool, and – served out of customised vans, trucks and trailers – exciting European Street Food • Working For The Street Food Revolution 2 2018 Review European Street Food • Working For The Street Food Revolution 3 About Us ■ Created in 2017 ■ The first final was in Berlin. 9 countries competed ■ 13 countries competed in 2018 ■ For 2019, Austria, Iceland, Latvia and Denmark have already asked to join the party European Street Food • Working For The Street Food Revolution 4 Founder – Richard Johnson ■ One of the 1,000 most influential people in London for the last four years according to the Evening Standard ■ Award-winning food journalist and food columnist for the Guardian ■ Writer / presenter of The Food Programme on BBC Radio 4 ■ Author of the best-selling book Street Food Revolution ■ Johnson has been the host of Full on Food for BBC2, Kill It, Cook It, Eat It for BBC3, as well as supertaster for ITV’s Taste The Nation and judge on Channel 4’s Iron Chef and Cookery School European Street Food • Working For The Street Food Revolution 5 About Us – Our Vision “To share street food with the world. Michelin has just awarded its first stars to street food chefs. With the British Street Food Awards - and now the European Street Food Awards - we will find the Michelin stars of tomorrow.” European Street Food • Working For The Street Food Revolution 6 European Street Food • Working For The Street Food Revolution 7 European Street Food Awards National awards held in Europe’s Members of the public voted top street
    [Show full text]
  • Christmas Catalogue 2018 Final
    Christmas Inspiration 2018 Home Delivery Available EH1- EH17 Orders must be placed by Saturday 15th December In Store | www.sausages.co.uk | 0131 557 0111 | [email protected] At a glance What’s New There are some new and different starters to • Order from now until Sat 15 Dec 2018 choose from that might warrant a look. The Last order date is Sat 15th Dec 2018 delicious Salar Hebridean flaky smoked salmon is worth a special mention as it is not • Orders can be made in store | online at readily available in Edinburgh and is able to www.sausages.co.uk | call 0131 557 0111 | be frozen for later use. Again this year we are e-mail: [email protected] retaining the use of cooking bags for many • Minimum order value for Christmas is £20 special roasts, as many found them useful. • Your order is only confirmed once you have received our printed confirmation sheet or by e-mail, otherwise please contact us. • Last date for cancellation is 15th Dec 18 • Orders placed before the end of November will receive a discount voucher for £5 on £20 purchases made in January 2019 • You can choose between store collection or home delivery. Christmas Collection dates ** Sat 22nd Dec: 8.00 am - 5.00 pm Sun 23rd Dec: 10.00 am - 3.00 pm Mon 24th Dec: 8.00 am - 5.00 pm Home Delivery New year Collection dates ** To avail yourself of this service please order as early as possible as this is a restricted service. Please ensure that someone is at Sat 29th Dec: 8.00 am - 5.00 pm home to receive your order during this time Mon 31st Dec: 8.00 am - 2.00 pm (Sun 23rd Dec: 9.00 am - 2.00 pm).
    [Show full text]
  • Lyndey Milan OAM, a Familiar Face on Television and in Print, Has Been
    Lyndey Milan OAM, a familiar face on television and in print, has been instrumental in changing the way Australians think about food and wine for over 30 years via her own nine best-selling cookbooks, eight TV series and influence as former Food Director of the iconic Australian Women’s Weekly. She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances. She has an ability to connect with all audiences. Lyndey is also Creative Director of Flame Media, an international TV Production and Distribution Company with offices in Sydney, London, Cardiff, Singapore and Eastern Europe and Flame Studio in Sydney. She has a profile beyond Australia including: UK’s Saturday Kitchen; NBC Today Show during the Sydney Olympics; with Anthony Bourdain when he was filming in Australia; in Rick Stein’s Seafood Odyssey. During her eight years as co-host of Fresh with The Australian Women’s Weekly on the Nine Network Australia, she regularly hosted such visiting chefs as Jamie Oliver, Rick Stein and Gordon Ramsay. Her most recent TV series Lyndey Milan’s Summer Baking Secrets screened on both the 7 Network and LifeStyle FOOD. She has also launched the Lyndey Milan Baking range. Lyndey Milan’s Taste of Australia continues to screen internationally and on airlines to rave reviews and was named Best Food TV series in the 2016 Gourmand World Awards. The accompanying book also won Best TV Chef Cookbook in the World at the 2015 Gourmand World Cookbook Awards and in the Best of the Best for the last 20 years at the Frankfurt Book Fair, won third overall.
    [Show full text]