Ikura
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Caviar - heavenly pearls - 17 Jan 2010
Poaching at extreme levels along with the effects of pollution have forced a moratorium on the import of caviar from the Caspian Sea. But U.S. caviar makes a good alternative. read more...
Ikura - 30 Dec 2009
The glowing bright orange 'caviar' beads used in sushi called ikura is the roe of the orange shum salmon. read more...
Sushi and sashimi explained - 30 Dec 2009
Confused about the difference between sushi and sashimi and the pricing of tuna? Here's an explanation. read more...
Oriental & South East Asian markets - 26 Nov 2007
There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...
Smoked salmon - 2 Nov 2007
There's more to smoked salmon than some of those coral-pink plastic packets provide. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
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A festive 'Special': Foie Gras Creme Caramel
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The Queen Mum's favorite cake
West Indian Black Cake
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