CATERER EATS OUT
Fish
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next In BriefBad news on bacon... Food fileFish, fruit and vegetables How to......make salmon tartare Food fileFresh produce, fish Food fileFresh produce, fresh fish Monkfish match dazzles judges
Food fileFresh Produce, Fish Food fileFresh produce, Fish. What the weekend papers sayA round-up of the weekend's news affecting the hospitality industry... FoodfileFresh Produce, Fish. Save our solesDover sole used to be a fixture on every top-flight menu, but options that are easier to find, cook and eat supplanted it. Here, Michael Raffael shows how the prince of flatfish can regain its crown. A new ice ageThis is the jet age - the Pacojet age - when sorbets and ice-creams have become easier and quicker to prepare, thanks to new technology. Michael Raffael looks at a machine that rewrites the rulebook. Monkfish and hussAnyone who has ever tried filleting a cartilaginous fish such as monkfish or huss will find it involves more trimming than you think. But it's worth the effort. Food writer Michael Raffael gets some expert help from Ramon Farthing, chef-proprietor of 36 on the Quay Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next |
Most Viewed ArticlesLatest Blog Posts |
