David Chang has two Michelin stars and intriguing views on how to cook everything from mac and cheese to lobster
Name: David Chang.
Age: 45.
Continue reading...Category Archives: Barbecue
New Zealand set to cancel Jacinda Ardern’s Waitangi Day BBQ amid security concerns
The annual event likely won’t be going ahead in 2023 amid growing concerns that radical fringe groups are transforming the country’s security environment
Jacinda Ardern’s much-loved Waitangi Day ritual of hosting a barbecue breakfast for the public will likely be off the menu in 2023 due to security concerns, as New Zealand deals with increased threats and harassment of politicians.
Since 2018, Ardern, her family and government ministers have donned aprons and wielded tongs to cook a free barbecue for all who brave the early wake-up for a dawn service on the country’s national founding holiday, at the Waitangi Treaty Grounds in Paihia.
Continue reading...Disposable barbecues must be banned in England, says fire chief
London commissioner Andy Roe calls for national ban after barbecues blamed for blazes across the country during driest spell in 111 years
London’s fire commissioner has joined calls for a total national ban on disposable barbecues after they were blamed for starting wildfires in England during the recent spate of dry weather.
The barbecues are a fire risk, especially when used on dry ground, and areas of England have seen the driest weather experienced for 111 years.
Continue reading...How to eat: coleslaw
This month, we dives into a European salad that went global after the Americans added mayo. But why is cheese a no-no? And should you be punished for popping in pineapple?
It won’t prevent cancer, rejuvenate ageing skin or arrest global warming but coleslaw is nonetheless a “miracle food”. Crunchy and wet, creamy and fresh, sweet and savoury, the subject of this month’s How to eat – the series identifying how best to enjoy Britain’s favourite foods – delivers rare complexity in every mouthful. It is also one of the few salads that works with hot dishes, the mayonnaise greasing the wheels of that gastronomic interaction.
Little wonder that Dutch koolsla, originally a way of dressing raw cabbage to make it palatable, not only survived its 18th-century journey to the US but with adjustments (swapping vinaigrette for mayonnaise), was re-exported to global acclaim.
Continue reading...Ribs and dogs: Gary Lee’s recipes for the Super Bowl
Recipes for Superbowl 56 next weekend from the kitchen of Joe Allen in Covent Garden: slow-braised smoked baby back ribs and vegetarian hot dogs with quinoa chilli. Touchdown!
I’m a huge sports fan, so revel in everything around a big sporting event: getting friends over, the TV set up and, of course, prepping the ultimate game-day spread. The Super Bowl next weekend is the perfect excuse to get some American-style dishes on the go, and it wouldn’t be right if I didn’t make a couple of Joe Allen classics. Today’s recipes have been a closely guarded secret – or at least until now – and, regardless of whether or not you’re a meat eater, together they make the perfect finger food for everyone who can’t take their eyes off the screen.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Continue reading...Fire-pit recipes: how to start a backyard blaze safely, and what to cook on it
Wood-fire cooking isn’t just for sausages and marshmallows, Harry Fisher says, and lockdown is no excuse for not upping your campfire-cuisine game
Usually, plenty of Australians would be starting to make plans for summer camping trips about now. Others would already be on them, having escaped the southern states for long soirees north where winter is little more than a horror story told to scare kids at night.
A significant proportion of those people, though – and maybe you, reading this – are stuck at home dreaming of the warmth and crying into their beer while watching Netflix, thanks to ongoing lockdowns and border closures.
Continue reading...Ban the burger! Ways to raise your barbecue game | Kitchen aide
Sweep aside those boring burgers and bangers, and instead let smoky veg, grilled stone fruits and knockout marinades steal the barbecue show
• Got a culinary dilemma? Email feast@theguardian.com
I always find barbecues underwhelming. Any easy upgrade ideas?
Megan, Bristol
“Vegetables and fruits are the real stars of the barbecue – this is the wisdom of the Middle East,” says chef Itamar Srulovich, whose latest cookbook, written with partner Sarit Packer, is called Chasing Smoke. “Everything that hits the grills get smoky and sweeter, even cabbage.” For something “really special”, Srulovich dresses charred wedges of the humble veg with chopped shallots, chilli and garlic, all fried in butter with a big handful of dill stirred through at the end. Steve Horrell, executive chef of Roth Bar & Grill in Somerset, meanwhile, tops charred hispi cabbage with caesar dressing or aïoli, pangrattato and parmesan, then lets it “all melt together”.
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