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The Latest Breaking News from Emiko Davies

How to make perfect fresh tomato pasta – recipe

With such a simple dish, and so many ways to make it, can one really distil the ultimate version of pasta al pomodoro crudo? Our resident perfectionist finds out …

The Guardian - UK

The best food and drink pop-ups happening in London this July

Catch them before they’re gone!

Evening Standard

How to make the perfect Japanese curry rice – recipe

There are as many different recipes for kare raisu as there are cooks who make it, so can our in-house perfectionist discover the winning formula?

The Guardian - UK

From analysis to the latest developments in health,
read the most diverse news in one place.

‘The Mount Everest of leavened breads’: the makings of a panettone – and how to pick a good one

In Australia, households not in-the-know might give, receive or regift sub-par panettone at Christmas. But if we learn to choose a good panettone, can this festive fruit bread’s reputation be redeemed?

The Guardian - AU

The Canberra ice cream Post Malone can't get enough of

The superstar joined the ranks of A-list celebrities who love Raku.

The Canberra Times

‘A book the world needs now’, ‘tender’ and ‘profound’: the best Australian books out in November

Each month Guardian Australia editors and critics pick the upcoming titles they have already devoured – or can’t wait to get their hands on

The Guardian - AU

Aperitivo hour: Emiko Davies’ recipes for bite-sized Venetian snacks

Conjure the taste of a European summer with these Italian ‘cicchetti’ – eaten with one hand while the other holds a spritz

The Guardian - AU

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Spectacular Italian hotel voted 'best in the world' for 2022 with its spa and vineyards

The Rosewood Castiglion del Bosco, which is surrounded by vineyards and offers a 360 degree view out onto the Unesco-protected Val d’Orcia Natural Park, has topped a list of the world's best hotels

Daily Mirror

Comfort meal: six ways with polenta, from creamy ragu to gluten-free quiche

Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp

The Guardian - AU

The secret to no-cook cooking

Ever wondered what to make for dinner when it’s too hot to stand in front of the hob?

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