Video Interview with photographer Ali Bin Thalith

Ali Bin Thalith grew up by the coast in Dubai where both his father and grandfather were pearl divers. He spent much of his childhood either in the water or watching Jacques Cousteau films, since then he’s become a photographer, specialising in underwater photography. His incredible use of textures, colour and composition make his underwater images transcend simple documentation. Ali feels he is part of the sea and he happily swims with his camera next to the fearsome and the micro inhabitants deep below the waves.

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Michaelis Boyd: the architects bringing Battersea Power Station back to life

When Alex Michaelis and Tim Boyd, the design duo behind Michaelis Boyd, installed a wind turbine on David Cameron’s roof in 2006, they captured a mid-noughties zeitgeist for modern middle-class living.

But it wasn’t their £600,000 eco makeover of the Cameron family’s North Kensington home – which included the installation of a 660-gallon rainwater tank under the garden to provide water for flushing lavatories and washing – that made Michaelis Boyd a byword for boundary-pushing living spaces. In the previous decade, the pair had created chic interiors for the London members club Soho House, Somerset spa hotel Babington House and the Electric on Portobello Road.


A Day in the Life: Mikkel Karstad

Some folks seem to get that work-play-swim-life balance just right. Copenhagen chef, cookbook author, daily swimmer and father of four Mikkel Karstad is one of them. He explains how he keeps the different areas of his life working in harmony.

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Mikkel Karstad: the Danish chef on Borgen, Gordon Ramsay, and cooking with the seasons

The morning we speak Mikkel Karstad posted on Instagram a petrol-blue sea below ominous clouds. Water temperature, 1C, wind chill, -20C, according to the caption.

This is the Danish chef’s dawn swim, which he undertakes every other day in the Oresund strait, between Denmark and Sweden, after sharing the view with his 34,500 followers.

The rest of his feed comprises extraordinarily beautiful images of barley soup, ginger tea and blackcurrant-stained lamb (his latest dishes), and the occasional golden-haired child (he has four, aged between four and 16).

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An Evening with David Eustace


Pre-Launch Promotion


Hedge Magazine review

Download this fabulous review as a pdf (1.37MB)

The Man Behind the Lens


A Kitchen in Corfu

For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined.

The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they had preserved their recipes without ever writing them down.

The chapters follow the framework of landscape: the hills and sea, the olive groves and vineyards, orchards and vegetable gardens where the villagers hunt and grow their food. Over the centuries culinary influences from all over the Mediterranean have been absorbed and freely adapted to suit the extraordinary variety of produce that grows on this beautiful and very fertile island.

This is a beautifully written book that explains the cultural and historical significance behind every ingredient and dish. Delicious recipes include artichokes in egg and lemon sauce, grilled wild duck and honey doughnuts.


My Greek Island Home

http://vimeo.com/50351727


Poor Cook

Originally published in 1971 at the height of the oil crisis recession and the rising threat of supermarket convenience foods, Poor Cook rapidly became a household classic and is still reviewed in lifestyle magazines today.

‘Eating cheaply does not mean buying inferior expensive ingredients, but good cheap ones. Happily people who love cooking like to make the most of humble ingredients, and positively enjoy turning a plain packet of semolina into a dish of melting, fragrant gnocchi…’

Economically challenged as we are again in 2015, this is the perfect way to reduce the family grocery bill and at the same time produce simple classic food. Over 300 classic recipes that you can’t find in modern cookery books such as Baked Eggs, Kedgeree, Steak and Kidney Pudding and Apple Dumplings sit easily alongside the author’s love of French and Italian cuisine. Pot-au-feu, Clafoutis, Risotto Milanese and Coffee Granita as well as many other international dishes make their appearance here.

Practical information as to the most inexpensive cuts of meat, metric conversions, temperature charts, roasting tables and essential larder ingredients make this book a timely addition to every kitchen.