A few years ago I asked my dad to cook chicken hearts in front of me so I could write down the recipe. He always changes the way he makes it, adding ingredients as he goes, smelling and tasting the entire time. Here is the recipe from that day – it is magic!
Mix talks to us about how we can overcome the objectification of women working in bars, the racial inequality we should be more aware of in the industry, and how supporting Latin spirits production can be an expression of rebellion.
We have the pleasure of chatting with Chef Simon Lau Cederholm. Founder of renowned Brazilian restaurant Aquivat! Simon's restaurant was awarded three stars from Guia Brazil in 2013 (a Michelin equivalent) and is one of only six Brazilian restaurants to have been awarded that honour in 2013.
Chicken breast wrapped in prosciutto, stuffed with spiced black pudding and served with a butter bean & chorizo cassoulet and steamed kale!
"This recipe is...
Fine Beans and Mango Salad by Simon Lau Cederholm is phenomenal! Simon is a Danish chef based in Brasilia, capital of Brazil.
He is well known for his partic...
Ladies and Gentlemen, there is a name! We've named this series of cocktail making Live on Instagram as Cocktails at Home.
Cocktails at Home is a weekly Live ...
Salad blast today with this gorgeous homemade Caesar Salad Dressing. So much better than industrialised condiment!
One of the positive things about this t...
Sourdough’s tangy unique flavour originates from a team of beneficial bacteria which are commonly referred to as the bread’s starter home.
Believed to have o...
This sumptuous Torta Caprese (Chocolate and Almond Flourless Cake) is originally from the island of Capri, in the region of Naples, in Italy.
The recipe is a...
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