Welcome to the very first “Zesty Five”: a collection of our five favourite foodie links each week! We trawl through a lot of articles, posts and recipes each week so trimming it down to five is a challenge — and certainly a matter of taste!
Anyhow, here’s last week’s five:
Felicity Cloake takes on the Moroccan classic:
Matt Moran has been tasting for his Chiswick restaurant in Sydney:
This is simply the most beautiful plate of food we saw all week!
Are you going to dry age your own beef? Probably not. But this article is still worth a read for understanding the “what” and “why” of aging even if you don’t need the “how”.
And heck, if you’ve got a spare fridge, you never know!
Tuesday’s tip: lemons with thin, smooth skins have more juice than the knobby, thick ones. twitter.com/curtis_stone/s…
— Chef Curtis Stone (@curtis_stone) March 12, 2013
Any other tips for picking citrus? Let us know.
A topic close to the food blogger’s heart! Surely it’s not about whether you photograph your food, though, but the manner in which you go about it. If you’re considerate to the staff and other diners I don’t see a problem. Just remember that
“other diners” includes me, and I like to eat my food while it’s hot!