Food & Drink

Man Food | Spice-crusted whole snapper

Looking for an alternative lunch option to yet another Sunday roast? How about this little number courtesy of Vivek Singh, executive chef and founder of The Cinnamon Club. Big flavours, big impact, minimal fuss. [Read more...]

February 12th, 2012

Food & Drink

How Tos | Molecular Mixology Masterclass

Discerning men from Draper to Hemingway can appreciate a sharp cocktail. What if science could make them even sharper? We know a guy. [Read more...]

February 11th, 2012

Food & Drink, Style

Man Food by Mark Hix | Tagliolini with bottarga

Some pasta dishes can be pulled together in five minutes, others take a bit of extra love. Either way, given how boring pasta can be, your ingredients need to be the best to get a great final result. [Read more...]

February 10th, 2012

Food & Drink

Bar Watch | Gin and Bitters at The Rib Room

The reopened Rib Room at the Jumeirah Carlton Tower offers a superbly-stocked bar. The cocktails are great and the wine cellar is extensive – and the ultra-keen sommelier will be keen to talk you through the wine list (on an iPad, of course) – but the heart and soul of the drinks menu is the Gin & Bitters experience. [Read more...]

February 2nd, 2012

Food & Drink

Man Food by Mark Hix | Risotto Nero

I love making risotto. There’s a real sense of achievement when you begin with relatively few ingredients and end up with a delicious rice dish. Risotto is all about the stuff you put into it, and it’s not the sort of dish you can just bung together and hope for the best. Firstly, you need the correct rice. With its high starch content and firm texture, Carnaroli rice (my choice) keeps its shape better than the likes of Vialone Nano or Arborio. [Read more...]

January 20th, 2012

Food & Drink

Esquire Eats | Cook and Waiter

Entertaining friends or family in your own home is an appealing concept at first – the idea of oneself as the magnanimous host, holding forth at the head of a table overflowing with meat and drink like something out of a Dickensian Fortnum and Mason catalogue advert. The reality is often quite different. Hosting a meal is inevitably a stressful, labour-intensive process that can claim one’s time, kitchen utensils and long-term friendships. It needn’t be this way, however – there is another option. [Read more...]

January 19th, 2012

Food & Drink