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Antonio Carluccio is opening a new eatery in my city, has anyone visited of his other places in the UK? This is opening along with a branch of Brasserie Blanc so is really adding culinary hotspots to the city. Generally reviews seem positive for Carluccios, has anyone tried the food there?

Is it wrong to like pork pie? I try not to think of what's in them when i eat them, especially the origin of the meat. Does this undermine me as a foodie? I do find there is a gap in the market for high quality versions of snacks of this kind, spare the odd deli pork pie.

If you enjoyed Toast, try his other book "Eating for England", Nigel discusses many dishes and foods from the UK over the last 50 years or so. It's nice to dip into now and again though some of the entries are a little shallow.

How can a michellin rated restaurant allow themselves to get like that? I notice the reviews about this restaurant are really mixed with some people thinking it's awful and some loving it. recently reviews at top table have been favourable. How often are starred places revisted by inspectors, is this yearly or less frequent?

Thanks for your advice on this, I will play around with the variables a little more. Rather naively i suppose i expected the method that came with the kit to work first time giving me something to build on. I'mm off to buy some goats's milk and try again

Advice noted, I shall try these out next time. I'm also wondering if there was any relation to the type of milk used - as Jersey milk is particularly creamy - i'm wondering if there was a conflict between teh bacteria used and a cream or if maybe it sours faster. With regards to a cooler place, to what extent would maturation slow down if i were to leave them in a fridge rather than at room temperature, this will preserve the freshness of the milk but i don't want the cold temperatures to destroy the bacteria all together.

I added a touch to scrambled eggs with salty bacon on a muffin for breakfast - absolutely amazing! Trufled mashed potato will certainl be next

Great suggestions - i will try it with more mushroom dishes, maybe adding a touch to a mushroom duxelle, I like the idea of a little in mashed potato and i think the truffled eggs tomorrow have just become my breakfast!

I bought some white truffle oil on a recent trip to Florence, I have used it in a few simple pasta dishes and in risottos but am looking for other ways to use it, can anyone suggest anything/

I bought a cheesemaking kit a month or so ago and have prodcuded one batch so far. I will be trying to make up a new batch of goats cheese this weekend, i write a blog with descriptions and photographs at cheeseathome.blogspot.com My last batch had a slightly sour taste, i follwed the instructions exactly, the temperatures for setting (room temp) were observed and i sterilised everything thoroughly, does anyone have any suggestions what may be going wrong. I used vegetable rennet and a thick full cream Jersey milk.

Paxton and Whitfield run "the cheese society", for £30 per month they send selected cheeses by overnight courier http://www.paxtonandwhitfield.co.uk/index....se-Society.html

I am visiting this restaurant in October and am planning to order the Shahi Dawat tasting menu, has anyone tried this menu or has anyone visited this restaurant recently?