Hokkaido Lamb
A few weeks ago the chalkboard outside my butcher shop, Olliffe in Summerhill, advertized...
Read Moreby Malcolm Jolley | Jan 17, 2014 | Good Food Culture | 3
A few weeks ago the chalkboard outside my butcher shop, Olliffe in Summerhill, advertized...
Read Moreby | Apr 3, 2012 | GFR Opinion Piece | 0
Why sear? Searing was once widely thought of as the way to keep moisture from escaping during the cooking process. Food scientists have proved the theory of moisture loss false. However, searing does accomplish an important task: Enhanced flavour!
Read Moreby | Apr 13, 2011 | Good Food TV | 0
by Malcolm Jolley Cumbrae’s Stephen Alexander comes from a long line butchers, and his...
Read Moreby | Apr 6, 2010 | Good Food Events | 0
Monthly Slow-Food Inspired Italian Dinner Series From March until October, each last Friday night of the month dinner will focus on featured seasonal and sustainable items. The second of the series will be held on Friday April...
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