Nayan Gowda

The egg shell. Absolute genius!

Sorry, do you have anything to back up this assertion? What "disastrous efforts in the UK" are you alluding too? Are you talking about the "Fifteen" restaurants that have enabled kids who may not have had a chance in life to find a grounding and life-skills? Or are you talking about the influence he has had on food policy in schools that is still ongoing? I look forward to your response.

Which country are you in Mike?

There appears to be a 33% discount offered if you sign up to the newletter; but you need to take them up on it within a week of doing so (and it is not valid at weekends...)

In Sicily they wrap meatballs in lemon leaves and grill or bake. Gives a wonderful aroma and flavour to the meat.

Heidi, I'm not averse to deep frying but tend to avoid it as I prefer to utilise that calorie allocation for my love of cheese. I make S&P wings by marinating in Soy, then drying off and coating the wings in a mixture of Cornstarch with a little five spice powder added. If you then bake these on a rack in the oven, the chicken fat combines with the coating to turn it crispy. It's never going to be a shattering as double-dredging then deep frying, but it is very passable. You can then continue with the recipe given in your link.

They appear to be these: http://en.wikipedia.org/wiki/Astraeus_hygrometricus Can't help you anymore than that, I'm afraid.

Don't do it! Goat milk contains only slightly less lactose than cow milk. You can thank me for saving your relationship later

Actually Petrus, you do highlight a good point. I wonder how many other people may inadvertently confuse the two places. And what impact it may have on either of the two restaurants.

Agreed. And the bread smells so good! Seriously? Personally I find the smell of the bread nauseating; so much so, that I have to cross the road or hold my breath if I'm going past a Subway. Each to their own, I suppose.

Eh!? Atherton's place is going to be called Pollen Street Social, and is not due to open for another month.

You could also look to where pepper originated; India. There are plenty of recipes from Southern India that use pepper as the major flavour (and heat) component; such as Rasam, Pepper rice, Black pepper chicken etc.

Gelatin, being protein will bind to tannins in a wine thereby reducing the astringency (grip). It may be something that you will need to account for. Personally, I think there are only a few wines that go with cheeses (and vice versa); but that's a whole different topic.

Smoked paprika might

The first image made me wonder if it was Sherilyn Fenn in Twin Peaks, but now I have to (disappointedly) agree with Peter; a kiwi, from Wellywood. lesliec is the only one I definitely know of.

Unfortunately the Urdu recipe is a scan; I'm not sure how to put that into a translator http://www.cooking.urdumania.com/sholay-kabab-recipe-in-urdu/

I had this when I visited a Nandhini last year. Having looked around, the closest approximation I can find is this http://en.petitchef.com/recipes/chicken-dry-fry-fid-262426 but you'd want to use Kashmiri chilli powder instead of ordinary chilli powder for the colour (and to not blow your head off). There are some recipes specifically for chicken sholay kababs on the web, but they are in Urdu; which is no help to either of us.

Would a beef rendang count as a stew? http://en.wikipedia.org/wiki/Rendang One of my favourite dishes to seek out when I'm over that side of the globe.

If you can get to the centre of town, then I'd recommend the Wolseley. Best off booking.

I can't help, but I'm very interested too. T Chow was one of my favourite restaurants in Adelaide, and I have tried to recreate the dishes I ate with varying degrees of success. Some kind of guidance would be much appreciated. Nick, What did you eat? My favourites were the cabbage rolls, the salty fish rice and the oyster omelette. EDIT: And the tender duck!

Bingo!

leslie, While Gibbs did have a fire and their premises are currently not serviceable, I've been led to believe that they've been offered the use of the kitchens at Cloudy Bay and Wairau River so they will be cooking; just not in the usual spot.

While looking for some background information on Szechuan Pepper I came across this site that I thought may interest people. http://www.uni-graz.at/~katzer/engl/spice_small.html

Erin, Can't help you with UK publications as I've given up on them due to the sameness and repetition of recipes, but... my favourite food and wine magazine is from New Zealand. It's a magazine called Cuisine which has intelligent food and wine writing and great recipes. If you can get over the fact that it is six months out of sync if you are in the Northern Hemisphere, it's well worth ordering. Cheers, Nayan PS loving the Blog!

I was in Blenheim a couple of weeks ago, and had lunch at Herzog; highly recommended. For dinner, Gibbs is good; but it is out of town so you will need a designated driver or a group to share the (not small) taxi fare. In Blenheim, I'd recommend a relatively new opening, "The Secret Garden" on Maxwell Road. I really wouldn't bother with Raupo; both the food and the service are quite bizarre and it can be a lottery as to whether they are open in the evenings or not. Bamboo Garden is OK for Chinese/Thai/Japanese food, if you are looking for a change. If you are staying in Renwick, then the "Cork and Keg" does good pub grub. Unfortunately (as with many wine regions) there are few choices of decent places to eat; with the best meals being served in people's homes.