Latest news with #FoodYouWantToEat
NZ Herald
07-06-2025
- Entertainment
- NZ Herald
Thomas Straker Serves Up A Menu You'll Really Want To Eat
These winter-friendly plates by Thomas Straker will provide plenty of comfort. British chef Thomas Straker, whose cookbook Food You Want To Eat has just hit shelves in Aotearoa New Zealand, is known for an uncomplicated approach to cooking. Below, he shares three simple and warming recipes with Viva that encapsulate this philosophy. Together, the dishes make up an excellent dinner party menu for chilly weather.
Times
19-05-2025
- General
- Times
The Heston protégé swapping the chemistry kit for simple salad
Having worked for Heston Blumenthal, the master of the complicated recipe, it is perhaps understandable that Thomas Straker wanted to keep it simple with his first cookbook. While Blumenthal's Fat Duck Cookbook contains recipes for sardines on toast sorbet, salmon poached with liquorice and dishes requiring ice baths and dehydrators, Straker, 35, has one for a green salad. In Food You Want To Eat, he has gone back to basics. 'Wash and dry the lettuce leaves well,' the recipe explains. 'Keep the leaves mostly intact, but rip some of the bigger ones.' There is also, perhaps more helpfully, a recipe for the dressing — apple cider vinegar, Dijon mustard, extra virgin olive oil, garlic cloves (finely grated), honey, salt and pepper: 'Pour the dressing
Times
18-05-2025
- General
- Times
The Heston protégé swapping snail porridge for simple salad
Having worked for Heston Blumenthal, the master of the complicated recipe, it is perhaps understandable that Thomas Straker wanted to keep it simple with his first cookbook. While Blumenthal's Fat Duck Cookbook contains recipes for sardines on toast sorbet, salmon poached with liquorice and dishes requiring ice baths and dehydrators, Straker, 35, has one for a green salad. In Food You Want To Eat, he has gone back to basics. 'Wash and dry the lettuce leaves well,' the recipe explains. 'Keep the leaves mostly intact, but rip some of the bigger ones.' There is also, perhaps more helpfully, a recipe for the dressing — apple cider vinegar, Dijon mustard, extra virgin olive oil, garlic cloves (finely grated), honey, salt and pepper: 'Pour the dressing
