Fruit Dust

I couldn't think of another name, but I think pretty catchy. Typically when I eat a pomelo, I will dip it into a mixture of sugar, salt and dried red chili flakes. This is a better version of that, and would be good on anything really. I think I will try with pomelo, but also pineapple, apple, pear, green mango and even papaya.

refined sugar
refined salt
broken kaffir lime leaves (or lime zest)
sliced small green chili

1. in a mortar, grind 1 part salt, 3 parts sugar with the other ingredients to taste
2. keep grinding with the pestle until you get a fine mixture; remove the kaffir lime 
3. dip your fruit straight in 

Tokyo Ramen Top Picks

These are David Chang's top picks for ramen in Tokyo. Tokyo ramen is known for its soy-based broth brought to Japan by Chinese immigrants more than a 100 years ago. Shoyu ramen is made from pork, chicken, veggies, konbu, bonito flakes and other dried fish. The standard bowl includes roast pork, scallions, nori and bamboo shoots atop curly noodles. The most recognizable image of ramen globally, says Chang. Looking forward.

• Jun-Ichi Shimazaki: chicken oil broth in a bowl varnished by nanotechnology (to be eaten in total silence)
• Yamagishi-San: a living legend, national treasure, father of Tsukemen style
• Yamada-San: wild style noodles, cabbage garlic and bean sprout
• Orkin: New York flavor in the heart of Tokyo
• Ryosei Mita: super-charged Rokurinsha atomic noodle slam

Swiss Meringue

Something I need to try, again thanks to Marie-Amelie.

85 gr egg white
120 gr icing sugar

1. simmer until thermometer reads 70 degrees
2. whisk until cool

Oat Bran Power

An absolutely delicious and satisfying boost for the morning. Thanks again Marie-Amelie for this recipe. The Richters are hooked.

1 1/2 tblsp oat bran
1 tsp chia seeds
1 1/2 tblsp goji berries
1 tsp agave nectar
1/2 glass almond milk
1/2 glass water
1 tsp flaxseed

1. put all ingredients except agave and flaxseed in pot and bring to boil then simmer on low for ten minutes
2. add agave just before the cereal thickens
3. sprinkle with flaxseed and serve

Telefonino

I'm proud to say that this is my favorite cocktail ever. I've had a special fondness for Italian aperitivi for many years, but this combo is the perfect balance.  The telefonino has been a staple at my beloved River Cafe in London for as long as I can remember. It's always the first thing I have at the bar before sitting down.  I've often wondered what the exact measurements were. A quick phone call to the bar tender last month finally confirmed this. I think Antica Formula vermouth makes a key difference versus Punt e Mes, or Martini as it has a stronger vanilla flavor. The other key ingredient of course is the Zucca, which is made from rhubarb.

20 ml Campari
20 ml Zucca Rabarbaro
15 ml vermouth Antica Formula
squeeze of lemon
top off with tonic soda (best quality organic, preferably a Japanese brand)

1. put ingredients except lemon and tonic in a cocktail shaker with ice, strain into a medium tall glass with fresh ice
2. add a squeeze of lemon, top off with tonic soda (just a quick tip of the bottle)

Red Quinoa & Buckwheat

I've found that the quinoa is very neat when cooked, producing very little mush that makes a breakfast cereal tasty. So i thought I'd add a bit of buckwheat to make it all more wholesome. I think this is one of my favorite breakfasts these days. Thank you Marie-Amelie for introducing me to the chia seed and gogi berri!

rice milk
4 parts red quinoa
1 part buckwheat
tsp chia seeds
tsp gogi berries
pinch maldon sea salt
honey

1. put rice milk and everything else except honey and cook for twenty minutes
2. add honey to taste toward end and stir 

Avocado, Broad Bean & Apple

I very much love this salad, bursting with freshness and flavor. From Bill Granger's London restaurant, apparently concocted shortly after his move to the UK from Australia.  I found some frozen Japanese broad beans which I shelled…they worked perfectly. I also used rucola instead of watercress, also turned out well.

2 ripe avocados
1 green / Granny Smith apple
handful of broad beans, shelled
2 large handfuls of watercress
1 tsp finely grated ginger
2 tblsp EVOO
1/2 tsp sugar
1 tsp soy sauce
1 tblsp lime juice
maldon sea salt
lime wedges

1. prepare dressing by whisking together ginger, EVOO, sugar, soy sauce and lime juice
2. peel, stone and slice the avocado into relatively thick pieces
3. cut the apple into match sticks/ juliennes
4. arrange the watercress on a platter, top with avocado, broad beans and apple
5. spoon over the dressing and season with salt
6. serve with lime wedges