My first experience with sushi was at a place called Sushi King, where limp pieces of fish were stuck onto stone cold rice and then chucked onto a rolling conveyor belt.
I still recall my excitement when I fished up (pun intended) those Techni-coloured plates from the belt, believing that tuna-mayo-and-sweetcorn on a blob of rice was authentic Japanese cuisine.
Oh, how I wished the tantalising movie “Jiro Dreams of Sushi” was produced back then so I would have known better.
Through the story of a remarkable 86 year old sushi master as well as that of the people who made his sushi creations possible – his fish dealer, his apprentices and his respectful sons – I was being enlightened about the world of sushi.
And like art, the more you understand it – the concepts behind its creation, the human story, the meticulous work put into it, and the difficulty of the trade – the more you’d enjoy it.
With Blue Monday just over, we all need a great pick-me-up. What better for a cure than luscious chocolates!
Macadamia nut and chocolate chip cookies, hot chocolate, chocolate fondant and soufflés grace this month's Food Mood Board.
I have all these mouth-wateringly inspirational recipe books lining up neatly on my shelf just taunting me.
It’s not like I don’t constantly dream of doing more home cooking, but after a long day at work, all I really want to do is to spend no more than 15 minutes in the kitchen and get-it-over-and-done-with, definitely not the haute cuisine that those glossy pages invigorate.
Recently though, I have been introduced to a cooking trick that can change my despair on never being able to live up to this domestic goddess dream.
Now I can place a piece of steak in a super device, head out to the gym, and then come back for a perfectly done dinner.
The secret? A cooking technique called sous-vide.