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The Latest Breaking News from Emiko Davies

Miso mystery: red, white or yellow – how does each paste change your dish?

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking

The Guardian - UK

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

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

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

‘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

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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

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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