Plage Mala has to be one of the most beautiful beaches on the Côte d’Azur. I first discovered it several years ago while on the train coming from the direction of Nice. As I approached Cap D’Ail train station, a small bay nestled at the bottom of some seriously steep rocks popped into my view. Crystal clear azure water, big rocks to jump off, a couple of beach restaurants, a few boats anchored and people having more fun than me sitting on the train. But how on earth do I get there???
I have been coming to Naples for 12 years now. I love the place, feels lawless, completely different from the rest of Western Europe. Completely different from Northern Europe to be frank. And, oh man, is it different from North America.
I have been in Portofino many times in my 12 years as a private chef. It was my first destination on board a superyacht and I still love it. It is tiny, but breathtakingly beautiful. It is also eye-wateringly expensive. The chef in me gets a bit snobby because I always feel the food offered in most restaurants is average, but l guess it's about the whole experience. Also, average food in Italy is still pretty nice by any standards.
Right folks, here is my selection of the best all-purpose knives available for you in your kitchen. Wherever your kitchen may be. These knives can do most jobs, you do not need a “set” of knives that are rubbish quality and go blunt in a month. Honestly, don’t go for a wooden block crap; it’s just taking up the valuable real estate on your kitchen counter. You really only need two good knives, a large one and a small one, so, here we go.
I am rocking some serious braces at the moment, or graces, as my six and a half year old insists on calling them. So, we are going heavy on the soups these days. It's still very hot in the South of France, so a chilled soup is a nice option.
My wife could probably live on pasta alone, and my kids are not far behind her. So, when they heard there is a new pasta recipe to test, they were well happy. The kids even more so when they realized that it would be a new shape and that the name translates to little ears.
Finely chopped with some herbs, grain mustard, lemon juice and a little extra virgin olive oil.
Different colour radish’s with quickly char grilled mahi and red chard.
Sous-vide lobster tail. Cooked at 53 degrees celsius for 13 minutes. Then pan fried. Served with coriander and mango.