The Curious Cook

Then… the steak arrived

Buenos Aires marked a new beginning. My partner J and I had recently reconnected so were embarking on a new life together. So when he phoned me up out of blue and said, “I’m going to South America, would you like to come with me?” I quit my job on the spot and gave up the lease on the lovely thatched roofed cottage I couldn’t afford. First stop – Paris of the South!

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The Curious Cook

They dined on quince…

Quinces are one of my favourite fruits. Somewhat overlooked and under-appreciated, they magically transform from furry, knobbly things that look almost inedible to the most unctuous of cooked fruits with a layered, evocative flavour. And when you turn them into a jelly or preserve, they transmogrify from a nondescript, yellowish colour to the most celestial of all pinks.

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