Food

Meet our super chef Dorothy-DeeAnn

Tuesday, 14 February 2012 06:24 Editor
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Dorothy-DeeAnn Woode, Executive chef of Africuline Signature, has extensive experience of some of the top restaurants and hotels like the Hilton in England.

 

John Sanford cooks orange and tomato cod pappardelle

Monday, 19 December 2011 00:00 Sussex Contributor
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I have always enjoyed fish recipes, I look at fish as the most delicate and most natural forms of food we have to offer. When you buy fresh fish you feel inside that you have bought something that is fresh out of the sea and onto your plate. My preferred way of cooking fish is to steam it in a rich sauce, I always like how fish soaks in all those different aromas and gives you a huge lift in flavour.

 

Apple, honey and cinnamon upside down cake

Thursday, 17 November 2011 20:44 Editor
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I often used to worry about adding extra ingredients to cakes, my worries were how adding extra aromas would work, will the cake rise properly and will it taste good. Since I’ve begun on my infusing of flavour within cakes I have noticed that the taste and colour has improved.

 

The Neo

Wednesday, 26 October 2011 00:00 Editor
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The Neo, Brighton by William Lacy
Brighton is a known trendsetter as a location for boutique hotels, the Neo is part of the original collection. In an age when it is too often seen as a category which only denotes that a place isn’t part of an anonymous chain, it is sometimes useful to think back to what the original concept really meant: different, elite, contemporary, towards the top end of the market, small enough to offer a personalised service.

The Neo is certainly all of these things, and more.

 

Pollo a la Vasca

Wednesday, 26 October 2011 00:00 Sussex Contributor
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For a long time I had always found the colours in food intriguing, I liked how some recipes used an array of reds, yellows, greens and whites. I knew that in my food I wanted the same outlook, a way to show to others what colours I like to see within the food I cook. This was when I searched for a number of days to find a truly iconic recipe, one that would stand out from the crowd and be one of high visual colour.

 


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