This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It’s totally wheat free
Anne talks about the harsh reminder of how supermarkets do more than just make our lives cheaper and easier—they also disrupt our food culture.
Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.
Along with 2 Magazine, Lauren is setting off to sniff out some of the raddest bars in Bangkok, keen as mustard to understand the cultures that drive such unique experiences. With episode one at The Mandarin Oriental Hotel’s Bamboo Bar, you’re in for a grooovin’ time...
Most people have their own personal rituals when it comes to tea and coffee, be it milk and two sugars, or black without cream. These almost mechanical exercises help shape our days, and for the late-risers, a cup of coffee might come from the cheerful beeping of a Nespresso machine, while for early birds might have the time and energy to carefully draw circles upon circles of steaming water on a V60 drip. There’s a psychological benefit too, especially on cold, dark winter mornings when you need that transitory experience to transport your mind far away from the comfort of warm sheets.
We’re highlighting a super tropical soup this week called ’Tom Kha Gai’ from the PTJ recipe box. Typical to Thai cooking, this soup is all about speedy cooking. Thai cuisine is a very energy efficient form of cooking. Ingredients are cut super fine to increase their surface area and cooked on short but super hot bursts of energy. So let that be a little thought to keep in mind when you are preparing - what a good excuse to sharpen up your knife skills!
The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.
Anne Berry has plucked a few select spots from her favourites for your next winter cruise. We are sure Nagano is no slouch in the summer, but everyone knows winter holds all the best rewards
This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.
For Chinese New Year we’ll celebrate at Ponytail Journal with something more joyous – a crispy slice (or ten) of Peking Duck. This is a recipe that has been perfected over the last 700 years, and even though the methods are relatively straightforward, every master roaster has their own tricks to make the bird sing once again.