TALKING ABOUT FOOD

  I feel like in the last few weeks there has been a focus on meat. Beyonce made a ‘big (anti-climactic) announcement’ that she was a vegan; then confirmed she does eat meat on occasion. The Chinese ‘dog eating’ festival dominated headlines and was counteracted with articles about how our (the west’s) consumption of meat is very problematic - for the animals, for the environment, and for our health.  Hadley Freeman wrote a great, well balanced piece this weekend about the increase in healthy-eating gurus; which I could rant on about, in particular the fact that it’s a scene dominated by privileged, white women, who are also ridiculously beautiful. I mean, who has time to be that good, unless you have the financial luxury to focus on those things and don’t have to run around just trying to survive? (I too would do daily yoga and make delicious foods if I wasn’t juggling multiple jobs, yet still dipping into my overdraft… for starters, where would I do my daily y...

I’ve been thinking a lot about networks recently, specifically to do with working and careers, for a number of reasons. Firstly because my part time job is working for a corporate global law firm, where I work on the alumni team. Our job is to create meaningful networks across the globe. In particular what I have been thinking about is how networks link into real time and real spaces. What does this have to do with London, and food and wine - my main passions in life and this blog? Bear with me, I will get there. Why I have been thinking about networks in this way is due to a work project I am on to build a new website and database - so a lot of time thinking about how to build a virtual space that will create strong, positive connections across time and space, across various different people, ages, expertise, whose only tangible connection is that they spend time together in an office, some where in the world. My conclusion was we needed to create something that wasn't so...

I am half Iban, the Iban are a tribe in Borneo, predominantly in the Malaysian state of Sarawak. Gawai is our harvest festival, so each year I try to celebrate it, which is around the beginning of June. This year I had a garden party. It was wonderful! I cooked for 22 people. Everyone brought bubbles of some kind to start the day off, and I served riesling with food - kung fu girl (from Washington State) and Farmingham (from New Zealand). This day is what London is to me - family, friends and sharing good food and wine.  I cooked beef rending from a recipe from my mum, obvs (recipe at the bottom). I also marinated chicken - can't remember what, something chilli, garlic, ginger no doubt, classic stuff. I made sweetcorn ice cream, which is hugely reminscent of my childhood in Malaysia. I used Dan Doherty's peanut butter ice cream recipe, and used three tablespoons of sweetcorn. The key with ice cream is about the sugar, and I figured peanut butter and sweetcorn had s...

This post is late. Which is in keeping with the theme of the post. It's been just another manic month... May has been quintessential London. The highest of highs and the lowest of lows. I am exhausted. I am emotionally, mentally, professionally exhausted. And that is what London does to you. The hustle, the bustle and opportunities and the compete an utter fun and equal measures of bullshit, that this town throws up. So here is a run down    of some of the stuff that has happened, places I have been (like Le Gavroche!) and some thoughts on those happenings.

When I learnt how to sail, the first thing I was taught was how to capsize. When I went to gymnastics, the first thing I was taught was how to fall. Falling, capsizing – failing - was all about the recovery; and in gymnastics, it was all about recovering gracefully, getting up with style. I got married young. I got divorced young. A dramatic story of my 20s. He left for me another women. My heart broke. The divorce paperwork nearly killed me. But, it was a wonderful relationship; until, it wasn't. And now I'm saddled with this yoke of a 'failed marriage’. But what if we think about failure differently? It’s a cliché, but these kinda heartbreaks are what makes me who I am today - if I am not a success, at the very least I have survived. 100 years ago the average marriage lasted about a decade - women died in childbirth, life span was a lot less, so ‘forever’ had a different meaning. We have thankfully moved on from then and are living healthier, longer lives, ...

As a New Zealander I’m not familiar with the brand Blue Nun, but that doesn’t mean I’m not familiar with the idea it represents for the riesling grape - syrupy taste, all shiny sugared and shoulder pads of 80s glam (Jem and her Holograms totally drank riesling).  But, riesling is my favourite white wine grape ( as spoken about in January ), and so I went off to chat with Ed, from Highbury Vintners, to find out more about this under appreciated wine. Ed inspired me to have the dry Jan realising month in the first place, with his strategically placed ‘Dry January’ sign over the dry rieslings. Ed and I share the same love over this slender bottled beauty. 

This article was first published in Issue 2 of the  CODE Quarterly A new industrial revolution is happening and it is not represented by an iron structure built in the middle of Paris. This revolution is supported by dark rooms in distant lands – servers processing your apps, your social media timelines, your daily steps through the city. In the world of service and hospitality we have online booking apps, with OpenTable being the main player; and iPads are now appearing on tables instead of waiters. Therefore, business sense means we need to investigate ways to get connected and tapped into the app-savvy foodie. So technology is booming, but where is it taking us? And how does it affect the hospitality industry, from the inside and as a guest?