Podcasts about emiko davies

This week Adam is in Italy and sits down with cook book author, food journalist and business owner Emiko Davies in San Miniato, 40 minutes' drive from Florence! Sitting in the centuries old building that is now home to Enoteca Marilu – Emiko and her husband Marco's shop and kitchen – Adam and Emiko discuss what drew her to Italy, the importance of heirloom recipes and the hilarious story behind her grandmother's iconic pineapple custard tart. The three bakes discussed in this episode include: The aforementioned Pineapple Custard Tart Torta con i ciccioli Crostata di Marmellata You can follow Emiko on Instagram @emikodavies and subscribe to her incredible newsletter Notes from Emiko's Kitchen on Substack. Don't forget to subscribe to Adam's fortnightly-ish newsletter Adam's Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam's Tasting Notes.' And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week's is an Orange and Fennel Chiffon Cake with Whisky Oranges and Salted Honey Cream. It's a decedent and delicious as it sounds!   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Massimo Bottura's Osteria Francescana has twice been named the world's best restaurant. Situated in Bottura's hometown of Modena, a place renowned for racing cars and balsamic vinegar, the triple Michelin-starred establishment blends traditional Italian cooking with a truly avant-garde sense of design and creativity. Bottura is the leader of the culinary movement that sees food as edible art. Food journalist and cookbook author Emiko Davies spends a weekend in Modena with Bottura and his restauranteur wife Lara Gilmore.

Un dolce da preparare al forno, anche il giorno prima di quando lo si mette in tavola.

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich. (Originally aired May 27th, 2022.)Get the recipe for Greek Meatballs with Tomato Sauce here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

"Gohan", l'ultimo libro di Emiko Davies, rivela le radici giapponesi dell'autrice attraverso un viaggio culinario intimo e autentico, sfatando i miti sulla complessità della cucina nipponica e offrendo ricette da tutti i giorni.

Italy-based Japanese-Australian cookbook author Emiko Davies is known for her regional Italian cuisine. Gohan is her first Japanese cookbook that delves into everyday home meals, which she grew up with. - イタリアを拠点に活動する日系オーストラリア人フードライター、デイビース恵美子さん。自身が育った思い出深い日本の家庭料理を集めたクックブックを発表しました。

A new cookbook from food writer and cookbook author Emiko Davies explores the recipes, flavors and cooking techniques from everyday Japanese cuisine. She joins us to discuss Gohan: Everyday Japanese Cooking: Memories and Stories from my Family's Kitchen.     SUKIYAKI Welcome Home Sukiyaki Serves 4 This dish has a special place in my heart. It was everyone's favourite signature dish of my obaachan, and one of the rare occasions she would cook meat. It felt like such a special treat and still is for me when my mother makes it. I've lived continents away from home since going to university; after being away for a year, sukiyaki was the dish (along with Temaki – page 97 – if it was summertime) that my mother would make to welcome me home. Invented in the Meiji era, after the Emperor dropped the 1,200-year-old ban on meat, sukiyaki was a dish that encouraged the Japanese to embrace eating beef. We make sukiyaki in the Kanto (Tokyo) style, where the sauce goes in first and everything is simmered in it, then taken out as each ingredient is cooked. In Kansai style (around Osaka), the meat is grilled first in the pot, usually with some beef tallow to grease it, and can be savoured as is, followed by the sauce and vegetables. Starting with a sweet sauce of mirin, sake and soy sauce, simmering right at the table, you place the well-marbled, paper-thin slices of beef into the sauce, along with vegetables, tofu and shirataki noodles. Every ingredient takes on the most wonderful flavours and everyone has their favourites. (Mine?... The tofu, which is like a sponge that soaks up that sauce, and the spring onion, which becomes impossibly sweet – I love it so much I make an easy version of it to eat anytime, see page 138.) Guests are served bowls of rice and bowls with a single raw egg cracked into them. You beat the egg with your chopsticks and it serves as a dipping sauce for the boiling-hot foods coming straight out of the pot. As the hot, saucy meat or vegetables hits the raw egg, it becomes a deliciously, creamy sauce – think carbonara – and it is one of my favourite parts of this dish.   INGREDIENTS 300 g (10½ oz) marbled beef  (such as sirloin), very thinly sliced 1 block of medium-firm tofu, cut into 1.5 cm (½ in) slices 2–4 spring onions (scallions) or 1 leek, cut on the diagonal into 5 cm (2 in) pieces 1 pack of enoki mushrooms 4 king oyster mushrooms,  sliced lengthways 1 small head of napa cabbage,  chopped into 2.5 cm (1 in) segments 1 large bunch of shungiku chrysanthemum greens, or similar,  cut into 5 cm (2 in) sections 200 g (7 oz) shirataki noodles 4 bowls of freshly cooked Japanese short-grain rice (page 80) 4 very fresh eggs, for dipping (optional)   SUKIYAKI SAUCE 125 ml (½ cup) mirin 125 ml (½ cup) sake 125 ml (½ cup) soy sauce 2 tablespoons sugar, or to taste 125 ml (½ cup) water   METHOD To make the sukiyaki sauce, place the mirin and sake in a saucepan and  bring to the boil, which will evaporate the alcohol. After 2 minutes, turn down to a gentle simmer and add the soy sauce, sugar and water and continue simmering, stirring occasionally, until the sugar is dissolved.  Set aside. (You can make this in advance and keep in a jar in the fridge for up to a week.) To prepare the table for sukiyaki, set up the burner in the centre of the table with the pot of sauce on top (sukiyaki is normally cooked in a cast-iron pot). Arrange the beef on a platter and arrange the tofu, vegetables and shirataki noodles attractively on a separate platter. Serve each guest a bowl of rice,  a bowl with a freshly cracked egg, if using, and some chopsticks.  Turn on the burner and bring the sauce to a simmer over a low–medium heat. Add the meat and some of the vegetables (enough to fit – you'll do a few rounds). Pick out the ingredients as they are ready – most things take mere  minutes to cook: the tofu and greens are very quick; the cabbage, leek or spring onions can go longer, for example.  To avoid contamination of chopsticks in the sukiyaki, rather than allow every guest to use their own chopsticks, use a pair of saibashi, cooking chopsticks, which are longer than regular chopsticks, that stays by the pot and anyone who wants to take something out can use those alone. Otherwise, appoint a ‘cook' who is in charge of distributing the foods as they are ready to come out.   VARIATION  Simply leave out the beef and add a little extra of the other ingredients  (my favourites are the tofu and the leek, but mushrooms are excellent  in this dish, as they soak up the sauce so well); vegans only need to leave out the dipping egg, too.   ON THE INGREDIENTS My mother eyeballs this recipe, so it is always  a bit different each time, so when I asked her for her recipe she turned to one of her oldest and best friends, Chieko, who is also a brilliant cook, to share her recipe, which is just perfect. Sukiyaki sauce has a distinctly sweet flavour, and my mother likes  to keep the sugar to a minimum – you could use  a little less if you prefer, too.  Traditional ingredients in sukiyaki include shirataki noodles, which are gluten-free noodles made of yam starch; different types of Japanese mushrooms, such as enoki, fresh shiitake or oyster mushrooms; and chrysanthemum greens (shungiku, 春菊), which are confusingly not the leaves of chrysanthemum flowers but actually another plant that resembles them – they are deliciously bitter, and you could substitute another bitter green for them, or simply try spinach, bok choy (pak choy), broccoli rabe or even watercress. If you manage to find shungiku to include here, note that like spinach they cook very quickly and will only need about 30 seconds in the pot. The quality of the beef is important here and, for an occasion dish like this, it is worth splurging for – there isn't too much meat as it isn't the main star of the dish. Not only should it be good quality but it should also be well marbled so that it remains very tender. Recently, in Nagano, we enjoyed sukiyaki with a delicious wagyu particular to the region where the cows are fed only apples. My mother buys impossibly thin, pre-sliced frozen beef from her local Korean grocer and it is perfect for this, as the slices should be paper thin – about 2 mm or at most 3 mm (¹⁄8 inch) thick. If you can't get the pre-sliced beef, choose  a nice piece of marbled steak from your butcher, put it in the freezer to firm up for about 1–2 hours and then you should be able to slice it thinly.

This week, Gilly is with Emiko Davies, the Australian born, half Japanese writer on Italian food who lives with her family in Florence to talk about Japan.Her book Gohan is the story of her childhood food, fed to her by her Japanese mother in Australia and by her grandparents in Japan. It's the Japanese word for rice, but it also means ‘family meal' and for Emiko, the only word as the title for her latest book. As she explores who she is through her food, we learn how mothers can hold the key to a child's sense of self, and how complicated - and how simple - that can be.Click here for more information on Matrescence, and head over to Gilly's Substack to hear more from Emiko on Matrescence Hosted on Acast. See acast.com/privacy for more information.

"We will cook together, you'll don an apron and get your hands dirty, learning about local traditions on the way.  We eat and drink together, tasting wines chosen by Marco. Afterwards, in the late afternoon and evenings, you are free to go and explore or rest or catch up with family....."Welcome to the Episode #78:In this bountiful share we talk about Emiko Davies and Marco Lami's new Adventure, Enoteca Marilu in the village of San Miniato in Tuscany.  We talk Slow Food and Slow Travel and why they wanted to create their own Natural Wine Shop and Cooking School close to home.  We discuss Emiko's cookbooks and the next publication,  ‘Gohan: Everyday Japanese Cooking Memories and Stories from My Family Kitchen' that is due out September 2023.   One cannot resist asking Emiko a 100 questions about her books and the food writing journey.  We discuss ‘food' and the journey to creating her beautiful cookbooks.Enjoy….If you want to spend time at Emiko and Marco's Tuscan Table visit:  Enoteca MariluFind all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2023  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2023Support the show

Anna Lutz and Elizabeth Davenport have a conversation with Emiko Davies, an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. They discuss: Emiko's experience growing up in an anti-diet household. Ways to navigate cooking for a family when one (or more) member of the family is a picky eater. Some low-pressure, fun food exposures that can be helpful for kids who are picky eaters. The importance of having at least one ‘safe' food at meals when a picky eater is at the table. How encouraging and cheering when eating can lead to feelings of shame for kids if they don't eat the food on their plate. Ways to support children in bodies of all sizes.  Meals Emiko typically cooks for her family. Links:  Emiko Davies Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. After graduating from art school, she ended up in Florence, Italy, in 2005 to study art restoration and fell in love with a Tuscan sommelier. They have recently renovated a new home in a charming hilltop village between Florence and Pisa and will open their own space for sharing food and natural wine experiences in San Miniato in April 2023. Emiko has written five cookbooks, Florentine: The True Cuisine of Florence (March 2016 and a new edition in November 2020), Acquacotta (March 2017 and a new edition in February 2023), Tortellini at Midnight (March 2019), Torta della Nonna (March 2021), Cinnamon & Salt (April 2022), published by Hardie Grant. In October 2023 her sixth book, Gohan, which is about the Japanese cuisine of her upbringing, will be published by Smith Street Books.

Have you ever thought about chocolate in Italian cuisine? We don't mean on tiramisu or on toast, imagine it with pasta and game meat... Cinghiale in dolceforte is a Tuscan wild boar stew with a sauce made from dark chocolate, and food writer Emiko Davies says it's "luxurious-tasting"!

Dai nostri archivi, un'intervista con la scrittrice e food blogger Emiko Davies, in cui ci presenta una ricetta contenuta nel suo libro Cinnamon and Salt — dedicato alla cucina veneziana e in particolare ai cosiddetti cicchetti.

Dai nostri archivi, un'intervista alla scrittrice e food blogger Emiko Davies sul suo ultimo libro dedicato alla cucina della Serenissima.

This is a free preview of a paid episode. To hear more, visit virginiasolesmith.substack.comToday Virginia is chatting with Emiko Davies, an award winning Australian-Japanese food writer, photographer, and cookbook author based in Italy. Her most recent book is Cinnamon & Salt, and she also shares her recipes on her Instagram and in her Substack newsletter,Emiko's Newsletter.If you are already a paid subscriber, you'll have this entire episode in your podcast feed and access to the entire transcript in your inbox and on the Burnt Toast Substack.If you are not a paid subscriber, you'll only get the first chunk. To hear the whole conversation or read the whole transcript, you'll need to go paid. It's just $5 a month or $50 for the year—and you get the first week free!Also, don't forget to preorder Virginia's new book! Fat Talk: Parenting In the Age of Diet Culture comes out April 25, 2023 from Henry Holt. Preorder your signed copy now from Split Rock Books (they ship anywhere in the USA). You can also order it from your independent bookstore, or from Barnes & Noble, Amazon, Target, Kobo or anywhere you like to buy books.Disclaimer: Virginia is a journalist and human with a lot of informed opinions. Virginia is not a nutritionist, therapist, doctor, or any kind of health care provider. The conversation you're about to hear and all of the advice and opinions she gives are just for entertainment, information, and education purposes only. None of this is a substitute for individual medical or mental health advice.BUTTER & OTHER LINKS Julia Turshen on anti-fatness in the food industryLuna drinking a bowl of minestroneEmiko's tiramisu recipeVirginia's New York Times Magazine article about her daughter's feeding differences (also her first book)Beautifully Me by Nabela Noorthe challenges of plus sized kids clothing family meal planningdumpling soupWant to come on Virginia's Office Hours? Please use this form.CREDITSThe Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith. Follow Virginia on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism.

Welcome to Episode 1142 in which Marc Millon interviews Emiko Davies & Marco Lami, in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guests: Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. After graduating from art school, she ended up in Florence, Italy, in 2005 to study art restoration and fell in love with a Tuscan sommelier. They plan to open their own space for sharing food and natural wine experiences in San Miniato in 2023. Emiko has written five cookbooks, Florentine: The True Cuisine of Florence (March 2016 and a new edition in November 2020), Acquacotta (March 2017), Tortellini at Midnight (March 2019) and Torta della Nonna (March 2021), and her latest book on recipes and the history of Venetian cuisine, Cinnamon & Salt, April 2022. Published by Hardie Grant. She has written about regional Italian cuisine and travel for over a decade. For many years she wrote a regular column for Food52, as well as restaurant reviews for The Good Food Guide, Australia's leading restaurant guide. She is a judge for the Guild of Fine Food World Cheese Awards, develops recipes and writes travel guides for publications such as Financial Times, Corriere della Sera, YOLO Journal, Good Food Australia, The Canberra Times, Saveur, Conde Nast Traveler, Gourmet Traveller, The Sunday Times, The Guardian, Newsweek, The Kitchn, Italy Segreta, delicious magazine and more. Emiko was also nominated as a Rosewood Placemaker for Tuscany in 2021 and you can see some of her exclusive guide to the area here. She was recently named one of 50 powerful women in food. Marco Lami is a top sommelier. His resume includes working with some of Australia's best chefs, like Neil Perry at Rosetta, and Andrew McConnell at The Builder's Arms in Melbourne, and the Michelin starred restaurants of Il Pellicano in Porto Ercole and the Four Seasons Florence. And if you've had the chance to let him choose you a wine, you'll know that it would be a so-called “natural wine,” which we love, and some of you may also know that we are planning to open our own “natural” enoteca, Marilu, next spring. To learn more visit: https://emikodavies.substack.com/p/wine-is-not-natural https://www.emikodavies.com/about/ https://www.instagram.com/emikodavies/ More about the host: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624

Do you ever feel like Italy is just showing off just a bit? It's literally got the best of both worlds, surrounded by the sea and graced with mountains (hello, Italian Alps, Dolomites, and Apennines), woodlands, and hills, including the famous seven of Rome. The climate is ideal for growing lovely things like figs, almonds, olives, grapes, and... romance. What's more romantic than sweethearts riding a Vespa under the moonlight? Or a spritz sipped under a beach umbrella on the Italian Riviera? A dip in the Adriatic, a stroll in the Tuscan sunshine, a run down a slope in the Italian Alps — these are the things of which dreams are made. Which leads us to this fact: Italy has the third highest life expectancy in Europe: 83.5 years of living la dolce vita, the sweet life. The food, the wine, the weather, the language, the history; it's an embarrassment of riches, and we're all the better for it. In this episode, we discuss everything that makes Italy one of the most enchanting places on Earth. We get curious about the world's largest rock band and a possibly cursed village, daydream about eating pasta carbonara in Rome, and cross the sea to Sicily. Then we recommend great books that took us there on the page: The Invitation by Lucy Foley - https://bit.ly/3QYEd9l Trieste and the Meaning of Nowhere by Jan Morris - https://bit.ly/3QZu7Fp Cinnamon and Salt: Ciccheti in Venice by Emiko Davies - https://bit.ly/3xFjJvI Galileo's Daughter: A Drama of Science, Faith and Love by Dava Sobel - https://bit.ly/3Lv5nDz Still Life by Sarah Winman - https://bit.ly/3Sf2jxG A Room with a View - https://bit.ly/3DOFhd5 For more on the books we recommend, plus the other cool stuff we talk about, visit show notes at http://strongsenseofplace.com/podcasts/2022-09-26-italy Do you enjoy our show? Do you want access to awesome bonus content? Please support our work on Patreon! Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can follow us at: Our web site at Strong Sense of Place Patreon Twitter  Instagram Facebook  

Segment 1: 01:00 Eating in your car Segment 2: 13:34 One minute cooking tip. Adding butter to jarred pasta sauce Segment 3: 14:31 Interview with Emiko Davies author of Cinnamon and Salt Segment 4: 34:52 What's making us happy in food this week. Quail legs and wild grouse

This is part 1 of a 2 part conversation with Emiko Davies, Australian-Japanese food writer, photographer and cook-book author.  Follow Laura on Instagram | Twitter Follow Emiko on Instagram Follow Don't Salt My Game on Instagram Laura's Website Check out Emiko's blog Buy a copy of Just Eat It | How to Just Eat It  Sign up for a Learn with LCIE Course Buy an Intuitive Eating friendly guide to managing different health concerns Edited by Joeli Kelly

Ready for more? Because part 2 is here people!  Last week, I shared the first part of my conversation with Emiko Davies, Australian-Japanese food writer, photographer and cook-book author, so if you missed that then go back and have a listen before you jump into this one. This week I'm bringing you the second part of that conversation. This time, we talked about; Emiko's experience of parenting a child in a bigger body. Emiko's experience of having a bigger body as a child. What the science really says about sugar and why we all need to chill out about giving sugar to kids This was such a great conversation – Emiko is a dream. If you enjoy this episode then please don't forget to share and keep the conversation going over on our socials! Follow Laura on Instagram | Twitter Follow Emiko on Instagram Follow Don't Salt My Game on Instagram Laura's Website Check out Emiko's blog Buy a copy of Just Eat It | How to Just Eat It  Sign up for a Learn with LCIE Course Buy an Intuitive Eating friendly guide to managing different health concerns Edited by Joeli Kelly

Settle in team because this is an episode you're not going to want to miss! This week's 'sode is the first of a 2 part conversation I had with Emiko Davies, an Australian-Japanese food writer, photographer and cook-book author. This is such a wonderful conversation that invites us to imagine another way to feed kids that isn't so caught up in ideas of perfection, or worrying about nutrition or getting everything "right". We touch on things like; Emiko's experiences of feeding her kids while living in Italy, and how that differs when compared with other countries. Where the pressure to feed kids perfectly comes from and how you can learn to shake that off and relax. How a laid back approach to feeding kids could help picky eater to grow to eat a wider range of foods. The second part of this conversation will be out on your podcast player of choice next week, so keep you're eyes peeled for that one. As always, if you liked this episode please share the love and hit subscribe to hear part 2 as soon as it's out! Follow Laura on Instagram | Twitter Follow Emiko on Instagram Follow Don't Salt My Game on Instagram Laura's Website Check out Emiko's blog Buy a copy of Just Eat It | How to Just Eat It  Sign up for a Learn with LCIE Course Buy an Intuitive Eating friendly guide to managing different health concerns Edited by Joeli Kelly

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich.Get the recipe for Greek Meatballs with Tomato Sauce. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Food writer and photographer Emiko Davies talks about her new book 'Cinnamon and Salt: Cicchetti in Venice' and wine lover-expert Duncan Buchanan has a chat about low alcohol wines and let's us know how this year's vintage is shaping up; then a discussion about Melbourne institution Gopals takes place. With presenters Cam Smith and Matt Steadman. Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

La scrittrice e food blogger Emiko Davies ci presenta una ricetta contenuta nel suo libro Cinnamon and Salt - dedicato alla cucina veneziana e in particolare ai cosiddetti cicchetti.

Her previous books , Florentine: The True Cuisine of Florence (2016), Acquacotta (2017), Tortellini at Midnight (2019) and Torta della Nonna (2021) all highlight regional cuisines of Italy where she settled after studying art conservation. Emiko's website has more information about her cookbooks, her blog and some recipes to try out. Her Instagram page is full of fabulous food photos too! Order Cinnamon and Salt here! It will be released on May 31, 2022 but you can preorder a copy today. 

In occasione del Melbourne Food and Wine Festival ha fatto ritorno in Australia anche la scrittrice e food blogger Emiko Davies, che da anni ormai vive in Toscana. Oltre a partecipare ad alcuni eventi, Emiko ha presentato il suo nuovo libro.

In our fourth episode of The Ugly Ducklings of Italian Cuisine, we travel back in time to Renaissance Florence, where Catherine De' Medici was in love with cibreo. The dish uses some very exotic parts of the chicken, including its crest and testicles.

Well here we are at episode four of our podcast! And this one is a special edition of Something to Eat and Something to Read where we talk to author Sarah Winman and food writer Emiko Davies about what food means to them and how it shapes their stories. Thank you to Sarah for chatting with us about the kindness of strangers, how being given a meal or a good coffee can make you feel more than your circumstances, how food is memory and place, and how the idea for  Still Life found her. Both of us love this book, a true “four course nourishment” that sweeps across four decades of the lives of Ulysses and his friends who become family as they move from England at the end of WW2 to Florence in Tuscany and start a new life.  And thank you to Emiko for sharing her story with us too, how she writes about all the senses when writing about food, her food memories, the importance of birthday cake and how she came to be Sill Life's food consultant! And read right to the end please for a very delicious recipe Emiko was good enough to share with us! Our interviews with Sarah and Emiko are available to listen now on Apple podcasts.  For more show notes and recipes, pls subscribe to our Substack newsletter. 

Vaccinated US travellers were the first to book in for cookbook author Emiko Davies' Tuscan villa getaway. Meanwhile, your vaccinated Dirty Linen host is trapped in Fortress Australia. Sigh. We talk Venetian snacks, Italian lockdowns and green passes for COVIDsafe travel and dining.https://www.emikodavies.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

#079 Exploring Tuscany's Maremma region with Emiko Davies Italy has thousands of miles of stunning coastline but most English speaking visitors see very little of it, sticking to well worn paths. Today we're going to let you in on a little secret. The Tuscan coastline is a jewel waiting to be explored.Out guest, author Emiko Davies devoted her book Acquacotta to the recipes, people, places and food of the beautiful Maremma region  where she and her family lived and explored. Emiko shares with us the places to go and things to see, do and eat to get a taste of this unique southern Italian region. Get all the details of the places mentioned in the show in the full show notes for this episode at: https://untolditaly.com/79 If you're an Italy lover looking for an  immersive experience, come and join us in our online piazza - it's our favorite place to meet with podcast guests and learn more about Italian food, wine and culture.  Learn more >> https://untolditaly.com/insidersSupport the show (https://www.patreon.com/untolditaly)

This week, Gilly's in Florence with Australian-Japanese food writer, Emiko Davies who has made Tuscany her home. In her latest book, Torte della Nonna, she digs deep into the culinary and family history of Florentine sweets to find a tradition sticking deliciously to what it does best. See acast.com/privacy for privacy and opt-out information.

Join me and my next guest, food writer, author of 3 cookbooks and mum of two, Emiko Davies. We spoke about her passion for Italian art & food, her mixed Japanese-Australian (food) heritage, Italy's food history and postpartum traditions, as well as of Emiko's new family lifestyle in quarantine and what it was like to write a cookbook during nap times. Emiko also shares some of her favourite family recipes. Let us know what you think on Instagram @alissatimoshkina and @emikodavies

Staying home in Florence for this special edition of Come For Supper is Emiko Davies, Australian-Japanese food writer, photographer and author of the cookbooks Florentine: The True Cuisine of Florence (2016), Acquacotta (2017) and Tortellini at Midnight (2019).Come for Supper: The Stay Home Edition sees Alexandra catch up with her favourite cooks, creatives, writers and photographers during lockdown. From TV tips, to must-read books and store cupboard recipes, Alex’s guests share their tips for making the most out of staying in.Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Assistant Producer - Winnie SimonExec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Australian born Emiko Davies studied fine art in the US & furniture restoration in Italy, falling in love with Florence she now lives & writes books like Florentine & tortellini at midnight with her husband & 2 girls- connecting through cooking.

Welcome to Episode #7:   A Conversation with Cookbook Author, Food Writer and Photographer Emiko Davies about Italy, Books and Family.......I had a lovely time over coffee at Tilley's Lyneham on a chilly winters morning in Canberra chatting and getting to know Emiko and all of the wonderful details about her three cookbooks and how she started as a Food Blogger in Florence, Italy.I very much enjoyed this conversation forgetting that I am on the recording too, hence all of my oohs and ahhs while listening in rapture to the wonderful details of Emiko's life.  Studying art restoration and etching, living in Florence, starting a Tuscan food blog to cure her creative energy and fuel her days, getting the call to write a book, navigating motherhood and Florence, moving to the Maremma in the middle of writing and completing ‘Florentine', observing and eating seasonally..........All of it a fabulous journey to partake in and share.I love book publishing stories so had to get to the bottom of how and when this all happened and Emiko is a wonderful story teller so I am grateful she had the time to chat in the lively ambience of Tilley's on a bustling Monday morning, jazz tunes and all.  Visit Emiko at www.emikodavies.comPlease find Show Notes at www.michellejohnston.life© 2021 A Writer In Italy - travel, writing, art and lifeMusic Composed by Richard Johnston, © 2021Instagram:  @awriterinitaly and @theyellowhouse__About A Writer in Italy Podcast:Five years ago Michelle Johnston traveled to Italy to create space for herself and her writing.  Michelle traveled solo giving herself time to recalibrate after many years of parenting and life in general.  Leaving her husband to take care of the family she reconnected with her writing, her art and her love of travel.The adventure turned into the book and travel memoir...............In the Shadow of a Cypress: An Italian Adventure.A Writer in Italy is a Podcast about sharing the joys and wonders of travel, whether it be from the armchair at home with a favourite travel or cook book on Italy or wherever makes you happy or on a personal adventure in the world.  Enjoy.Support the show (http://michellejohnston.net/michellejohnston.net/donate_and_support_podcast.html)

Welcome to Episode 6: Florence and Fiesole......Book Share: In the Shadow of a Cypress: An Italian Adventure.  Chapter 4 and the adventure of seeing Florence again after many years, staying in the hill top town of Fiesole, visiting the fabulous Santa Maria del Fiore, The Uffizi Gallery for the Medici Art Collection and the Strozzi Gallery for the Picasso Exhibit.  The journey of an Italophile at home and in Italy.  Sharing the love of the Anglo-Italian experience and favourite books of past Anglo-Florentines who have loved Florence and made a life there.A Room With A View, Tea With Mussolini, A Castle in Tuscany: The Remarkable Life of Janet Ross, The Queen Bee of Tuscany: The Redoubtable Janet Ross, A Tuscan Childhood and more recently Emiko Davies and Tessa Kiros's cookbooks.The Adventure continues, next stop Siena and a wonderful conversation with Emiko Davies about the lure of Italy and her cookbooks, life and living in Florence.Please find show notes at www.michellejohnston.life© 2021 A Writer In Italy - travel, writing, art and lifeMusic Composed by Richard Johnston, © 2021Instagram:  @awriterinitaly and @theyellowhouse__About A Writer in Italy Podcast:Five years ago Michelle Johnston traveled to Italy to create space for herself and her writing.  Michelle traveled solo giving herself time to recalibrate after many years of parenting and life in general.  Leaving her husband to take care of the family she reconnected with her writing, her art and her love of travel.The adventure turned into the book and travel memoir...............In the Shadow of a Cypress: An Italian AdventureSupport the show (http://michellejohnston.life)

This week, Gilly Smith learns how to cook like Australian food writer Emiko Davies. Her book ‘Tortellini at Midnight' tells the love story of her Italian family and goes with her along a journey from Taranto to Turin before settling in Tuscany. With baby on hip, Emiko cooks polpette di Nonna Anna (meatballs) served with freshly-made orecchiette. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to the Basket by the Door podcast! This will be a special five part series released under our My Open Kitchen moniker - a collection of stories and celebrations of baskets by doors and love and stories of how food can heal and nourish and calm and comfort. Episode one features interviews with the lovely lovely Tessa Kiros and Emiko Davies. Plus a little cameo by Gillian Bell who tells a story that will probably make you cry and smile and want to rush into the kitchen and bake something. And a visit from bibliotherapist Germaine Leece who suggests some books to pop into our baskets for extra comfort. I hope you enjoy listening to these stories AND music. So - the music in this podcast (except for the very first song I Like Pie I Like Cake, by the Four Clefs ) is by local duo, sisters Sophie and Abby from Smith and Jones. Their soulful mix of country, folk and jazz is nourishment for the ears and excellent cooking music! Please go over and check them out, have a listen and whenever you can - go and see them play live! Emiko Davies;  Here's the link to the banana bread from Trotski and Ash which Emiko mentioned. Germaine Leece Bibliotherapist Germaine Leece offered up these book suggestions for books to nourish and comfort while we adjust to change For a friend recovering from heartbreak - Tin Man by Sarah Winman; a poetic tale about first love, friendship and love, a book that celebrates the flip side of having loved. For a friend recovering from an illness or convalescing - when you want to remind your loved one that through the worst can come growth and resilience, Maggie O Farrell’s memoir I am I am I am (17 brushes with death) a book filled with hope and wonder. And for new mums or anyone who needs to let the body rest while our mind is taken away to a different place -  Elizabeth Jane Howard's The Light Years    

With the historic estate of Rosewood Castiglion del Bosco as a base, food writer Emiko Davies sets out on a quest for delicious recipes with strong historic roots. From a cheese farm to a contemporary-art gallery, together we explore what this inspiring Italian region has to offer.

Ciao tutti! In this special bonus episode, we spend a day in Florence with Tuscan-based author, photographer and cook Emiko Davies. While wandering the markets and cooking lunch back at her home, Emiko shares her thoughts on social media, food writing and why food just seems to taste better in Italy! Hope you enjoy this one and we'll be back with a regular episode in a couple of weeks. Sophiex 

This week digital writer Alex is just back from a trip to Utrecht and has some great tips for eating and drinking; Janine talks to writer and Italian food expert Emiko Davies about the hidden gem of Tuscany, Maremma; and Sarah and Adam give us the lowdown on fermenting. See acast.com/privacy for privacy and opt-out information.

This episode is all about Christmas and feasting and sharing and is the perfect thing to listen to while you travel from here to there, make a dozen or so mince pies, walk them off, wrap presents or just sit and have a cup of coffee and stare at the twinkling lights of your tree. Either way, this last week or so before Christmas is our favourite of the year so in this episode we are talking to some of Australia’s top food writers about what they are planning to cook and share for Christmas day. From Valli Little to Hetty McKinnon, Emiko Davies, Michele Crawford and Charlotte Ree there’s some GOOOOOOD Christmas cooking inspiration in here. Plus the lovely lovely Annabelle Hickson tells us a Christmas story and as always Skye and I share our favourite things to listen to, read, do and think about. And speaking of my lovely co-host, she is due to have her third bubba any day now so gets the ultimate Christmas-cooking-leave-pass, and I know you are all with me when I say we wish you all the very best for the arrival of your new little person and can’t wait to meet him or her. Thank you so very very much to our podcast partner Country Style magazine.

Jake and Lance dive into the Negroni, the Italian Stallion of the cocktail world. The also spend some time discussing Beyoncé, Prince, David Bowie and other topics. As they do.Negroni on WikipediaCampariThe Negroni Cocktail on Difford's GuideRussian prison tattoo clothing by MIR ApparelThe Negroni: Drinking to La Dolce Vita, with Recipes & Lore by Gaz ReganThe Ultimate Negroni Recipe by David WondrichNegroni Sbagliato on ImbibeNegroni variations from Bon AppetitAmere Sauvage from BittermensJake's Citrine recipe in Gaz Regan's 101 Best New CocktailsDel Professore vermouthContratto BitterLEMONADE by BeyoncéBitter French at Washington PostThe Perennial in San FranciscoZero waste bars on BloombergHow to Make an Even Better Negroni on DeadspinTuthilltown barrelsHow to Barrel Age a Cocktail with Jamie BoudreauRiNo Yacht Club in DenverStiggins' Fancy Plantation Pineapple rumVenus SpiritsKrogstad Festlig AquavitDel Maguey mezcalNegroni Week from ImbibeThe aperitivo from Emiko DaviesNegroni Cocktail actually invented in Africa? on Drinking CupOrson Welles and the Negroni on A History of Drinking