Chef and the Yusheng salad
NEXT SUPPERCLUB ON 17/03 Labelled by Singaporeans as “something we only do in Singapore” and defined by Wikipedia as something whose “consumption has been associated with Chinese New Year festivities […]
Author Archives: The Back Door Kitchen
FROM BLACK & WHITE TO TECHNICOLOR (The Artusi’s way series n.2)
backdoorkitchen47@gmail.com It is known that back in times many spices were used for colouring purposes. It is also known that most of the dishes which are today regarded as iconic […]
2012, one dish at a time | pt. 2
First of all, better now than never! It took me a while to write this down (it was due for January – Fabio’s still kicking my lazy ass) but i got […]
THE SINGAPOREAN ESCAPE
Leaving Europe for the first time in my life to go East it was to me all about discovery and excitement for the unknown. As for many Italians when it […]
COOKING THE ALPS – 24th Feb
After praising, among the others, the multietnichity of SICILIAN DISHES, tasting the burning spiciness of CALABRESE CUISINE, taking comfort from TUSCAN DELICACIES and celebrating the feasts of VENETIAN CICCHETTI – […]
Feast Like a Roman in Singapore
What does happen usually after a big, greedy night with amazing food splashed with port wine? You probably roll home half drunk and happy. I do the same but I […]
“Italy Unpacked” new series on BBC2
FIRST OF ALL: HAPPY NEW YEAR! The Chef & the Slave really wish you a smashing 2013 🙂 SECONDLY: who are these 2 guys down here? As some of […]
The Pellegrino Artusi series is at your backdoor!
If there is something that unifies Italy, well, that is food. With all the national/regional/local differences which Italy is completely cut through by, still all Italians agree that food is something […]
2012, one dish at a time | pt. 1
Dear Fabio & Rob, I just wanted to send you a note to thank you for the big part you played in making my birthday so lovely this year! I […]
A Seafood dream before Christmas
Hei there! It has been a while after our last post in here. Lots of stuff has been going on in the last couple of months, but now it’s time […]
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