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Recent comments (30)
In response to: "Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006" 16 days old
by Liz [Visitor]
amazing...... delicious more…
In response to: "Tip Of The Week-Citrus Flavours" 25 days old
by deleted user [Visitor]
Thanks for sharing
Come hear late
I like your blog very very much more…
In response to: "Chicken with Pasta and Pesto Sauce (serves2-3) © Kevin Ashton 2008" 27 days old
by Diane [Visitor]
sounds delicious! more…
In response to: "Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006" 38 days old
by joy leftow [Visitor]
ummm yummy yum yum i want some more…
In response to: "Spinach Roulade with Tomato Basil Sauce© Kevin Ashton 2003" 80 days old
by Pumphreys Coffee [Visitor]
Ah i am green lover and spinach is my love from childhood, the Popeye's love for Olive and the retrieve of power in seconds after having one full tin makes the green thing wonderful though i am on diet these days but the recipe is irresistible,thank you for sharing it. more…
In response to: "Buying & Storing Seafood© Kevin Ashton 2004" 82 days old
by Ali [Visitor]
Before refrigerating a fish, my mother use to wash it in cold water and dry it with a clean cloth or paper towels.
Ali
Beecham Peacock more…
In response to: "White Chocolate Cake with Roasted Peaches (serves 6)© Kevin Ashton 2008" 106 days old
by Lauren [Visitor]
Wow. Looks delicious. Summer never comes soon enough when I remember that summer=peaches! more…
In response to: ""Answering The Question" What's it like being a chef?" 106 days old
by WannabeTVChef Pro
Dear Heather,
Pardon my delay in replying to your question.
Cooking for a living in many ways is a passion and not an easy thing to put down even after bad experiences.
On the good side unlike other professions there are always job openings even in a tough economy.
I suggest you try to find a family run pub that serv more…
In response to: "Food News-Why Are Bees Disappearing?" 107 days old
by mel [Visitor]
we are watching PBS Nature on the subject. Very very disturbing....boy are we ever messing withthe planet. But what can we do? Every time we turn, we are in peril. Its depressing, paralizing and terrifying. we MUST change our ways on this planet or else that is it-never mind your worries....cause life is over. more…
In response to: "BBQ Rib of Beef with Forestiere Sauce" 112 days old
by Ben Boon [Visitor]
Great recipe, wish I'd seen it for National BBQ Week. Going to have to wait for some hot weather now...http://www.cotswold-fayre.co.uk/specialitybites/2009/05/national-bbq-week-25-31st-may/
more…
In response to: "Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006" 113 days old
by Miranda ads [Visitor]
must be delicious! more…
In response to: "Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006" 119 days old
by miramaze [Member]
Mmm that looks like a scrumptious and luxurious dessert.
Thanks Chef :)
X more…
In response to: "Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006" 119 days old
by ktycookjbj2008 [Member]
I've never eaten Kumquat cake, but
this looks delicious .
We generally eat Kumquat as it is, pickle or make jam
in Japan :) more…
In response to: ""Answering The Question" What's it like being a chef?" 124 days old
by Heatherchef [Member]
Dear Wannabe Chef
I went to catering college and spent two years there. I left with NVQ2&3 in catering. During my time a college I was bullied and it affected my confidences. I have had a few work experiences while I was at college, but since leaving college in 2004. I have not work in cateting. Partly the stress and family illnes more…
In response to: "What's it like to be a Chef? part 2" 147 days old
by none [Visitor]
Cooking food is the most satisfying thing and gives you great pleasure to serve for others. You will be successful in your quest to be a top TV chef.
dantel more…
In response to: "Monkfish chunks cooked with Onions, Peppers and Sherry by Mitch Tonks" 161 days old
by Alisa@Foodista [Visitor]
Hi Chef Kevin,this is my first visit to your site, and everything looks great! Love to try this recipe !Hope you wont mind,I'd love to guide <A HREF="http://www.foodista.com/">our</A> readers to your site, just add this <A HREF="http://www.foodista.com/food/BYXZZB7X/monkfish/widgets/">foodista widget</A> more…
In response to: "Tip Of The Week- Licorice-Liquorice" 168 days old
by Starduck [Visitor]
I always loved licorice but don't eat much because I thought it was bad for you. After reading this post you've made me rethink my licorice eating. Thanks. more…
In response to: "Tip Of The Week- Licorice-Liquorice" 183 days old
by arctictern [Member]
In response to: "Tip of the Week-Valentine's Day " 183 days old
by Restaurants in Wakefield [Visitor]
yeah i totally agree... Theres so much more to plan its not just a case of moving a few tables around and adding extra staff its also about profitable moves aswell as not leaving people feeling ripped off on such a romantic day.
One thing worse than leaving the ring in the puddings must be dropping it in a glass of champagne then dr more…
In response to: "Chocolate Update" 189 days old
by chocolates [Visitor]
Thank's for this information more…
In response to: "What's it like to be a Chef? part 2" 194 days old
by Jillian Conner [Visitor]
I just want to thank you for this site, I've been desperately searching for just general information about pursuing the culinary arts as a career, and you would not believe how near impossible it is to find answers to such simple questions as "What's the average work schedule like?"
So thank you very much! more…
In response to: "What's it like to be a Chef? part 2" 207 days old
by Miza-T [Member]
Once upon a time...I had my own restaurant. And yes,it makes money but also deprives you of family.
I chose the family and sold the restaurant.
We had a chef, but on her days out,I was the chef.
It was fun and today I am a great cook.
But I liked the part of being the manager better then the cook.
more…
In response to: "What's it like to be a Chef? part 2" 211 days old
by top restaurants in london [Visitor]
I would love to be a chef. At home i cook some special dishes as hobby and love to see people eating them.
I think cooking food is one the best job. more…
In response to: "What's it like to be a Chef? part 2" 218 days old
by Heidi from Savory Tv [Visitor]
I'm looking forward to the book review! Hoping you had a wonderful time in Toronto, cheers! more…
In response to: "What's it like to be a Chef? part 2" 227 days old
by vinay rai [Visitor]
Cooking food is the most satisfying thing and gives you great pleasure to serve for others. You will be successful in your quest to be a top TV chef. more…
In response to: "My Weekly Recipe Column" 237 days old
by nasher09 [Visitor]
i really want to learn how to cook better just like you and i feel my cooking is finally looking up, thanks so much more…
In response to: "White Chocolate Cake with Roasted Peaches (serves 6)© Kevin Ashton 2008" 239 days old
by vinay [Visitor]
I have been to your site for the first time and I have to say that I am impressed by the content and presentation. one of the best blogs on coking going around the world wide web. I will visit it regularly for some nice and new recipes. more…
In response to: "White Chocolate Cake with Roasted Peaches (serves 6)© Kevin Ashton 2008" 240 days old
by reccura [Member]
That looks so appetizing. I want to eat that right now :b more…
In response to: "Glorious Dutch Cheese" 243 days old
by Marinka [Visitor]
I cannot agree with you more, Reypenaer, Reypenaer VSOP and Reypenaer XO are indeed Glorious Dutch Cheeses - I say this with some pride as I am Dutch. There are other great Dutch cheeses, and in general your supermarket is not the place to find gourmet cheese, you have to go to a specialty store or check online.
For anybody out there who liv more…
In response to: "White Chocolate Cake with Roasted Peaches (serves 6)© Kevin Ashton 2008" 243 days old
by Brad [Visitor]
That has got to be one of the most amazing looking recipes I have ever seen! more…