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Project cooks: ambitious Australian lockdown dishes from laksa to labneh msn.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from msn.com Daily Mail and Mail on Sunday newspapers.
Project cooks: ambitious Australian lockdown dishes from laksa to labneh theguardian.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theguardian.com Daily Mail and Mail on Sunday newspapers.
No one got into meal kits for the fun of it. Packing up pre-prepared food for a customer perhaps hundreds of miles away was not the reason why most chefs got into the profession. And adding a series of logistical headaches reallocation of space, different quality-control standards, appropriate packaging, national distribution to an already tenuous business model was no restaurateur’s idea of a good time. And yet as the COVID-19 pandemic intensified during the second half of 2020, more and more of London’s restaurants found themselves moving toward some form of prepare-at-home option often in addition to more conventional delivery, but in many cases entirely separate from it. Fast-casual brands like burger and pizza chains Patty & Bun and Pizza Pilgrims led the way, with the Pilgrims’ frying-pan pizza kits reportedly selling out in 37 seconds; in time, even Michelin-starred restaurants like Kitchen Table, Core by Clare Smyth, and Lyle’s were offering customers the ....
Instagram saved my food business in the pandemic Promoting their businesses on the image-sharing platform has been the difference between make or break for these chefs 4 February 2021 • 3:47pm Promoting a business on Instagram helps to keep customers connected Credit: TARIK KIZILKAYA/TARIK KIZILKAYA Source: Getty Images In March 2020, Spasia Dinkovski was furloughed from her job at a much-loved London sandwich shop. A few months in, she dipped into the recipe book she had inherited from her grandmother. “I wanted a bit of inspiration, she explains. I saw the recipe for her layered filo pie she used to make when I went to visit [in Macedonia]. So I started experimenting.” ....
Meera Sodha’s fried tofu with tomato sambal and spinach. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. One brilliant thing to have come out of this year’s restrictions are the many restaurants that have pivoted to set up delivery businesses. One of the best things I ordered was Mandy Yin of Sambal Shiok’s tomato sambal: a jar of hot, sweet tomato sauce that I proceeded to pour over everything. It inspired me to make my own using ancho chillies – and it’s what today’s recipe hangs on. Here, I’ve suggested serving it warm, mixed with spinach, so the leaves wilt, and topped with fried, crisp tofu. But, really, you take the sambal as the starting point for your own kitchen adventure. ....