Food Stories, People, Places & Recipes

Gourmet

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Falstaff Restaurant of the Week

Each week, Falstaff highlights a restaurant somewhere on this globe, reviewed by one of our professional eaters.

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In Focus

SHIKI Japanese Fine Dining
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Just Arrived

The Seven Best Edible Flowers

Edible flowers add an immediate touch of colour and liveliness to any dish. They don’t just look pretty, they are delicious, too.

The Seven Best Wild Herbs to Forage

Get out there for your hit of seasonal vitamins and nutrients. You may have thought of these plants as weeds when they are anything but.

Al Fresco Eating: The Best Picnic Blankets

Have you packed everything for your picnic? Make sure you don’t forget something to sit on: Falstaff has found the best and most beautiful picnic blankets for you.

Perfect Protection: The Best Parasols for Sunny Days

Parasols conjure up warm sunshine and a holiday mood. Falstaff shows you the most beautiful and best parasols of the season.

Keeping your Cool: The Best Cooler Bags for Summer

Cool bags are a summer essential. Falstaff has rounded up the most stylish and best cool bags for the summer.

The Five Best Goat’s Cheeses in the World

Goat’s cheeses are made around the world and we love how versatile they are: use them in both sweet and savoury dishes.

The Five Best Heritage Tomatoes

Why only ever stick to the same, boring standard supermarket tomato? There is so much more flavour out there.

The Five Best Cured Hams in the World

The best cured ham is sweet and tender and, when thinly sliced, elevates a breadstick, a chunk of melon or a fresh fig to a feast.

Restaurant Home Delivery Set to Stay

The pandemic changed many habits, according to a UK report, restaurant home delivery is one that is likely to stay.

Dry Extract Interview: Oded Oren of Restaurant Oren, London, England

Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.

Dry Extract Interview: Hus Vedat of Yosma, London

Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.

Hot and Spicy Foods: The Pleasure and the Pain

Sweat beads forming on the forehead, tears swelling in the eyes – these are the physical manifestations of eating hot and spicy foods. Is this pleasure or pain, or both?

Life Lessons in a Cookery Book

A cookery book can hold lessons beyond culinary technique, especially when it was written by one of the most distinct voices of the 20th century.

Dry Extract Interview: Mandy Yin of Sambal Shiok, London, England

Dry Extract is Falstaff’s mini-interview feature. We ask top professionals from the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.

How to Cook the Perfect Steak

All the facts you need to cook that perfect, juicy steak every time.

Parmesan, Grana, Pecorino and Co. – Ideal for Grating over Pasta

Grated Italian hard cheeses and pasta are as inseparable as the Colosseum and Rome. But don’t stop at Parmigiano Reggiano: Italy boasts various hard cheeses that are ideal for pasta.

Celebrity Chefs: It All Began with Bocuse

Falstaff looks at the phenomenon of celebrity chefs – from the French masters to the current avantgarde.

Artichokes: A Roman Vegetable

Artichokes are central to Roman cooking, but you do not have to be in Rome to enjoy these beautiful vegetables.

Cooking Pasta: Rules and Misconceptions

Which sauce goes with which pasta? Should you add a splash of olive oil to the boiling water? These and other questions are answered here.

Recipes

Pasta: Tacconi with Black Olives

Italy on a plate: Italian ingredients such as pasta, black olives and pine nuts are the main players in this wonderful dish.

Carrot, Ginger and Rice Soup

Strengthens the nervous system and calms the stomach.

Salsa Verde

Grilled food comes alive with a good salsa. Salsa Verde and grilled seafood - a match made in heaven.

Pasta: Penne alla Vodka

Julian Kutos presents a pasta dish from the province of Marche near San Marino.

Pizza Dough - Neapolitan

Recipe for a thick and fluffy pizza dough - enough for eight medium-sized pizzas.

Monkfish Stuffed with Olives and Pinenuts

The firm, boneless meat of the monkfish has an exquisite crustacean flavour, highlighted by olives and pinenuts.

Porterhouse Steak with Marinated Chinese Cabbage

Dry-aged steak cooked to perfection with marinated Chinese cabbage and vegetable springrolls.

Apple Strudel with Vanilla Sauce

Apple strudel is an Austrian classic among strudels. We reveal this traditional recipe served with vanilla sauce.

Quick Ratatouille

Julian Kutos draws inspiration for this dish from a bountiful choice of summer vegetables.

Basil Risotto with Trout Tartare

Italy meets Austria and Japan - a summery crossover dish by Constantin Fischer.

Smoked Trout with Lentils and Speck

A fish recipe from Restaurant Obauer in Werfen, Austria.

Poke Bowl with Crispy Chicken

Rice, cabbage, avocados, edamame beans, pickled onions and crispy chicken - all in one heavenly bowl.

Avocado Hummus with Pickled Onion

Perfect as a snack - recipe by Joey O'Hare.

Risotto al Prosecco

Risotto is an incredibly popular Italian dish. Spruce it up with a shot of Prosecco.

Asian Fish Balls

A quick recipe to conjure up an enticing dish from leftovers.

Carrot and Almond Salad with Beef

Constantin Fischer creates a perfect combination of crisp vegetables and succulent beef.

Thai Style Black Pepper Steak

Julian Kutos shows how to cook soul food on a rainy day. Hot and spice this Thai pepper steak warms the heart and the body.

Pasta Sauce: Ragú alla Bolognese

This classic is an ideal dish to cook in a large batch: eat some now and stash more away in the freezer for a quick weeknight dinner.

Pizza Margherita

The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today.

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