Why spend hours trawling through endless restaurant reviews written by food critics when you have a hotline to the real insiders in the business? More than 400 of the world’s leading chefs have come together to share their favourite tips for everything from neighbourhood eateries to high-end restaurants around the world. This is a must-read guide to your next holiday destination.
Where Chefs Eat: A Guide to Chefs’ Favourite Restaurants, £14.95
It’s never been more fashionable to eat vegetables that look like spaghetti. The latest food craze transforms root veg – courgette, carrot, beetroot, whatever takes your fancy – into thin ribbons that look like those carbs you crave but are actually a whole lot healthier. Devices can be either handheld or electronic – for something easy to use, go for the Lurch 1-Piece Spiralo, £22.90
Known for their vibrant colours and functional designs, chances are you’ll recognise Joseph Joseph’s bestselling chopping boards but they’ve had a handy update. The colour-coded veg, seafood, and cooked and red meat boards have been given new features to aid you in your kitchen preparation – a fish grip keeps your seafood in place while chopping and a juice catching groove surrounds the red meat board. And they look nice in your kitchen – it’s a win-win.
Chances are your food-obsessed friend or family member has a stack of cookbooks penned by Yotam Ottololenghi – so why not add his latest, NOPI, to their collection? Featuring 120 dishes (probably made with ingredients an amateur would struggle to recognise), this latest offering from the best-selling chef and cookery writer is packed with the sort of bold and daring recipes that can’t help but wow your guests.
NOPI: the Cookbook by Yotam Ottolenghi and Ramael Scully, £12.99
Channel Paul Hollywood and book a bakery course at Borough Market’s artisan baking school Bread Ahead. Whether you’re just starting out or raring to enter the Bake Off tent, there’s a session for you – from festive mince pie and gingerbread workshops to introductions to sourdough and patisserie. Spend some time with these experts in all things baking and you’ll learn to never crumble under pressure.
This is the gift to give this Christmas. Just in time for a new year health kick, the Nutribullet is the easiest blender you’ll ever use. Just throw in your fruit and veg, water and some ice (if you fancy something colder), twist on the blade, hold it down on the power base and ta-da! You have a delicious smoothie to sip on your way to work and you’ve started your day healthily without even trying.
Yes, you could tip the dried contents of a packet into boiling water and wait 12 minutes, but where’s the fun in that? Create a basic pasta dough and roll out perfect strips of fettucine, tagliatelle or lasagne and you just know that first mouthful will be that extra bit more satisfying.
What’s better than making new friends, eating great food and raising money for charity? Foundation Beyond Food ticks all those boxes by running a fundraising supper club featuring a talented guest chef alongside a group of apprentices putting together a stellar five-course meal for like-minded foodies. All profits go directly towards helping homeless people into meaningful employment in the food industry.
If you’re buying for a baker and have a big budget, this is a fail-safe. Not only does it sit pretty on your countertop, it’ll be your best friend in the kitchen – especially if your loved one spent the last summer hooked on Bake Off.
What do you buy the technology obsessed coffee fan that has everything (except an iPhone powered bean-to-cup coffee machine)? Simple, an iPhone (and iPad) powered bean-to-cup coffee machine! Smarter Coffee is a seriously good bean-jouice maker that grinds and brews fresh coffee to your taste (select strength and coarseness of grind) and can be controlled remotely via an IOS app. With this good-looking bit of kit (including three interchangeable front panels) you can have up to 12 cups of proper rocket fuel waiting whenever you enter your kitchen (or wherever you keep this device).