What with one thing and another it has been an incredibly long week so this morning I allowed myself a lazy return under the duvet this morning to drink my morning tea and watch The Mind of a Chef on Netflix. This follows a binge watching of the latest series of Chef’s Table.

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I was hooked on Chef’s Table from the first series (especially Dan Barber and Massimo Bottura) enjoying the tour from the chef’s childhood and struggles through formative years into finding their raison d’être and becoming the admired chef they are today. Some of the later episodes have not made that connection as clearly as the early ones, but then I was blown away by the 60 year old Zen Buddhist nun Jeong Kwan cooking vegan meals for her temple community in South Korea. The peace, tranquility and connection with nature just took all the chaos of my week and transported me into a state of calm there and then. And believe me that was quite a feat given the week I had.

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The Mind of a Chef wasn’t a programme I had heard about but when I saw it featuring Gabrielle Hamilton, I thought I would take a sneak peak. I really enjoyed reading her book “Blood, Bones & Butter” and was gutted not to get into her restaurant Prune when I was in NYC. She is clearly not a woman to mess with and yet I love her approach to food. In the intro credits she says: “Its so good to be classic and not trendy” and I love that about her. The dishes are so simple and yet the flavour she extracts and the combinations she creates are just my type of thing. I have lots more minds to explore and suggest you dip in and out too.

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As I was having a lazy day, I thought I would create a nice healthy brunch and took my inspiration from our outing last weekend. We ventured to another Israeli inspired restaurant from an Ottolenghi protege, Eran Tibi. Whilst reviews have been up and down for Bala Baya, we really enjoyed discovering this alley under Southwark railway arches, just off Union Street and liked the open bakery at the back. These guys make the most delicious pita bread fresh every day and it came beautifully warm with our brunch choices of hummus, Israeli salad, Shakshuka and their open sandwich.

img_7793It was the Shakshuka that inspired me this morning with the deep rich tomato and pepper base flavoured with Middle Eastern spices and those perfectly baked eggs dropped in at the end. Now I have an evening with Gabrielle to entertain and lots more inspirational combos to rise to. Happy Sunday everyone!

 

 

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