Simplest (and best) dessert in the world

You want to make the most delicious desert ever and impress your guests big time? Then try this recipe! Ridiculously simple and absolutely phenomenal. At first, tahini with sweet foods might sound strange to use, but frankly… why not? And when you try it… You can use any ice cream flavour you want, but we recommend […]

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Founders Q&A – Leibacher Biber-Manufaktur

When it comes to Swiss specialties, everyone thinks about cheese or chocolate. Sadly, most are missing out on a sublime slice of our culture: the biber! Also called biberli, it is a unique Swiss delicacy originally from the tiny canton of Appenzell. Unlike it’s homonymous Canadian counterpart, the Swiss Biber is filled with goodness. A […]

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Terroir – what it is and why it matters!

Ah, le terroir. Originally from French, the word “terroir” has no English counterpart. In short, the terroir is simply the combination of physico-chemical properties that impacts everything that grows in a region. A multitude of factors such as the soil composition, annual rain and sunlight quantity, topography, biodiversity, or even air quality will affect to […]

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Founders Q&A – Moorish Smoked Hummus

Hummus – as we all know – is a unique and extraordinary thing. Runny, salty, creamy, grainy, or divine – there are as many recipes as amateurs, and the global quest for the perfect hummus in our modern society is everything but stale. The first time we tried Moorish smoked humous, we were blown away. Holy […]

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Impressions – Ottolenghi, London

Yotam Ottolenghi has been one of our favourites chefs of all times. His food is simple, diverse, and absolutely delicious. We genuinely connected with his cooking style, influences and recipes: generally gorgeous middle-eastern dishes with loads of veggies and plenty of our favourite ingredients and spices such as garlic, sumac, za’atar, lemons, yogurt or tahini. […]

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Creamy Fishy Chowder

When it’s cold outside, nothing warms up as a much as a delicious, homemade soup. One of our favourites is a nice creamy soup called Clam Chowder, originally from New England. We adopted it with a twist and below is our recipe. Don’t be put off by the longer list of ingredients, it’s so easy […]

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Impressions – St John, London, UK

For any meat-eater who’s ever been to London, the question of trying St. John or not has more than likely been considered. Certainly not a place for the faint of heart or for those macrobiotic friends of yours that consider a grilled chicken breast the most extreme exposure with animal proteins, this is a temple […]

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Lick Me I’m Delicious

You like ice cream? Did you ever try one made with liquid nitrogen? And if yes, did it taste like Stilton? Well, we actually tried exactly this when we met Charlie Harry Francis at the EFS a few weeks back, and found his daring creations scrumptious! Behind the provocative name of his company you will […]

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FoodCrafters Reading List – Winter 2013

We are, sadly, huge fanatics of quality books (sadly for us – but happily for our banker…). Real, physical, tangible, and beautiful printed materials will always have a special place in our hearts and our bookshelves. Assuming you also suffer from the same compulsive behaviour, we wanted to gladly feed some kerosene to your frenzy […]

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