Podcast appearances and mentions of skye mcalpine

Cookery writer, Skye McAlpine, joins Tanya this week to tell the tale of her travels with a gloriously heavy bias to the exquisite, Venice.Skye's recipes are influenced by her life in Italy - she moved to Venice, from London, at the age of six with her parents and now splits her time between both cities. It's safe to say she knows her way around the streets (and canals!) of Venice… With wonderful memories of eating ice-cream sandwiches for breakfast and hopping around Italy's surrounding islands, Skye shares her favourite spots in Venice, the Aeolian Islands and destinations much further afield.Don't forget to follow @travelsecretsthepodcast and remember, you can watch all of our episodes on YouTube.PLACES MENTIONED: Didier Ludot, ParisLa Zucca, VeniceRialto Market, VeniceHarry's Bar, VeniceTrattoria alla MadonnaOsteria alle TestiereFilicudi, Aeolian IslandsLa Sirena, FilicudiLipari, Aeolian IslandsPassalacqua, Lake Como Locanda Cipriani, Venice Pellestrina, Italy Da Celeste, PellestrinaParis, FranceFlorence, ItalyBuchinger Wilhelmi, Lake ConstanceVaranasi, India Hosted on Acast. See acast.com/privacy for more information.

From warming aphrodisiacs in the early modern period, to date-night oysters and champagne or a loving dish of hot macaroni cheese, sharing food has always been a way for people to connect, and in some cases it can make us feel loved or even in the mood for romance.. In this programme, Jaega Wise seeks to uncover some of the reasons why this connection between food and love exists, and asks whether it's what's on the plate that is doing something inside us, or if it's all placebo, and it's the act and ritual around eating (the setting, the conversation etc..) that can give us these feelings of love. Featuring aphrodisiac and absinthe pairing at The Last Tuesday Society (east London) with historian Dr Jennifer Evans (University of Hertfordshire); romantic dining at London Shell Co; chef José Pizarro and partner Peter Meades; food writers Clare Finney and Skye McAlpine; experimental psychologist Prof Charles Spence plus research from The Good Housekeeping Institute on the relatively modern Valentine's day institution of dine-in meals for two. Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

This week we have the queen of dinner parties and a woman who has the knack for making everything look so completely gorgeous – Skye Mcalpine.We recorded this in Skye's kitchen, which if you follow her on Instagram you will know is just absolute heaven – a kitchen of dreams with a long flowing table, the prettiest plates and crockery piled high in a dresser and adorning the walls. She had cakes waiting for us, which were delicious of course. Her third book came out earlier this year – A Table Full of Love which explores the connection between food and love and Skye's love language is definitely food which we explore in todays episode. Really hope you enjoy today's episode. Don't forget you can find me on Instagram @desertislanddishes and sign up for the newsletter at www.dinnertonight.substack.com Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is Zooming into the 17th-century Palazzo home in Venice of Skye McAlpine. The daughter of Lord Alistair McAlpine, one of Margaret Thatcher's closest advisers, Skye grew up in Venice where she now lives with her own family. A classics scholar with a PhD in ancient love poetry, she's an expert on how Greeks and Romans understood love. And in her latest cook book, A Table Full of Love, she writes a culinary love letter to the friends and family whose recipes she's gathered over time, whisking in memories and a dash of affection. If the first two books were about Venice and friends and mismatched but beautiful China collected in flea markets, this is a deeper read about memories and feelings in the language of love. Or is it?Follow Gilly @foodgillysmith on Instagram, and on Substack each week for a little Extra Bite from Gilly's guests. Come to Venice with Skye in this week's post.If you'd like to learn how to really say something, you can join Gilly's podcasting course at Use the promo code GILLY_4-PROMO Hosted on Acast. See acast.com/privacy for more information.

As we are finally able to meet with friends and relatives, Charlotte and Steve are trying to remember how to entertain, and delving into Skye McAlpine's 2019 cookbook A Table For Friends for inspiration. The simple pleasures of Jersey Royal potatoes are explored as our seasonal ingredient and Charlotte is all in favour of the revival of a 70's dried flower classic, Honesty. All that plus our changing shopping habits, a difference of opinion on the finale of Line of Duty and the hidden meaning of pampas grass! --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

This is the final episode in the eight-part first series of The Well-crafted Life, brought to you by Homes & Gardens in association with Martin Moore. We end on a high; Tales from the Dining Table brings together passionate foodies. To a point, their enthusiasm for cooking and home comforts is truly inspiring. From first memories to favourite ingredients, each guest shares stories of how they live life well.Meet our guestsSkye McAlpine is a cookery writer who recently released her second book, A Table for Friends, and a collection of tableware with Anthropologie. She talks to us from her home in Venice, telling us of her love of fruit as decoration and the beauty of imperfection.Theo Randall is chef patron of Theo Randall at Hotel Intercontinental. He is passionate about Italy and Italian cuisine, and just released The Italian Deli Cookbook. From his Cassina LC2 sofa to a treasured pestle of mortar from the River Cafe days, Theo shares wonderful stories about his family's life in Primrose Hill. Writer, stylist and chef Anna Jones is a bit of a pioneer, leading the way for how we want to eat today; her new book One Pot, Pan, Planet is both very easy-to-use and environmentally conscious. Anna's The Well-crafted Life interview spans her home renovation through her approach to sustainability to her chef's notebook in an utterly gorgeous celebration of life and home. About this podcast The Well-crafted Life is brought to you by Homes & Gardens, hosted by Sarah Spiteri and edited by Matt Gibbs. This episode was sponsored by Martin Moore. See acast.com/privacy for privacy and opt-out information.

With so many signs of spring starting to appear, Charlotte has been advising on seed ordering, whilst Steve gets territorial over his new greenhouse! Charlotte is hankering after a polytunnel and gives the most interesting comparison ever to explain the benefits! Nigella Lawson's latest book Cook, Eat, Repeat is explored in detail along with the seasonal vegetable, purple sprouting broccoli. Charlotte also reveals the real name for what she refers to as ninja sausage! Tip-of-the-week includes drying and freezing herbs and the flower-of-the-week is the long lasting primrose. And someone's been vaccinated...... Recipes discussed include Short Rib Stew, Fish Finger Bhorta and Rhubarb & Custard Trifle all from Cook, Eat, Repeat, plus Fried Broccoli with Anchovies from Skye McAlpine's A Table for Friends. --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Citizen Femme founder Sheena Bhattessa is joined by award-winning food writer and restaurateur Ravinder Bhogal and cookery author Skye McAlpine to discuss how food and culture intersect. In this episode, the duo share their take on a range of subjects including cooking traditions, regional recipes, and the language of food.

Whilst Charlotte attended an online Zoom cookery lesson with Chilli & Mint, Steve was sorting out a very extensive cookery book collection that brought back some fond memories. ITSU 20 Minute Suppers is the book-of-the-week and the pair discuss the resurgence of cauliflower. Exactly how to make a toastie is one of the tips and Charlotte chooses the lovely Rosemary as a herb with a hidden meaning. Tommy Bank's "Made In Oldstead" Valentines meal box is reviewed. Other recipe books mentioned include Mary Berry's One Step Ahead, Falastin by Sami Tamimi & Tara Wigley and Skye McAlpine's A Table for Friends --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Welcome to our new podcast series entitled ‘Perseverance’. It seems to me that is what we are all going to have to focus on as we head into 2021. And we are starting at a great place, ‘Persevere with Your Passions’. We are all going to need to do this and to inspire and encourage us is cookery author, Skye McAlpine. I have often admired Skye’s wonderful kitchen creations, marvelling at how she manages to turn something quite simple into a feast. Whether in Venice or London, lunch in a heatwave or supper on a chilly winter’s night, Skye makes me want to cook what she easts. And, importantly, makes it seems actually possible that I might attempt it and not end up sweating and swearing in the kitchen while friends chat and drink without me. Good ingredients, good plates and good friends seem to be the name of the game. A brilliant recipe if ever there was one. We talk about where Skye’s passion for food began, how she developed that passion into a career, her latest book ‘A Table for Friends’, how she continues to nurture her love of food and hospitality and how we can all continue to persevere with our own passions.

I think we all need more things to be cheerful about - especially this year. So, that’s what this podcast will deliver; each episode we’ll chat with inspiring and clever people to find out what five things they are doing, cooking, reading, listening to and watching that week that are making them feel cheerful! And for episode one, we kick off with the very lovely Skye McAlpine. Skye grew up in Venice and now divides her time between that insanely beautiful city and London. She’s a food writer and the author of two beautiful books, her latest A Table For Friends being very much in my remit - all about making entertaining easy and all dripping with her signature elegance and incredible style. Here are the five things that are making Skye feel more cheerful this week. For all the show notes, please visit www.local-lovely.com

Things We Talk About In This Episode:The world changed between the time Skye wrote this book and when it was published. We talk about how she faced the challenge of publishing a book about feeding the people you love, when you’re not allowed to be with them. (Spoiler alert: being apart from the people we love makes us value those times we do have together, even more)The creative ways we have responded to lockdown, finding unique (safe) ways to gather, and cooking with limited ingredientsHow lockdown is impacting our children, but not necessarily in the same way that it is affecting usThe positive ways in which lockdown encourages us to pause for meals and enjoy eating togetherReady-chopped onions!The difference between simply cooking to one recipe, versus pulling an entire meal togetherHow truly universal food can be (“everyone eats - if we don’t, we die!”) and the myriad cultural, historical and aspirational elements we bring to our cooking that make it so very personalHow to set up two kitchens in two different countriesOur guilty food confessionsAnd the market for someone to invent a ready-made choux pastry!Links mentioned in this episode:Skye’s new book, A Table for FriendsSkye’s first book, A Table in VeniceHive online (where Skye suggests you can buy her book - and others - while supporting independent sellers)Skye on Instagram: @skyemcalpineSkye’s range of tableware for AnthropologieMe on Instagram - @me_and_orla 

One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and BunsBy Edd Kimber Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Edd Kimber: I'm Edd Kimber and my brand new cookbook One Tin Bakes is out now.Suzy Chase: If you enjoy Cookery by the Book, please tell a friend I'm always looking for new people to enjoy the podcast now on with the show. Food writer, baker four time cookbook author, and winner of The Great British Bake Off first season in 2010. Can you believe that's 10 years ago, by the way,Edd Kimber: I know it's crazy. To me it feels like minutes ago, but then 10 years a lot has happened in the last 10 years.Suzy Chase: Because of the show you were able to leave your job as a debt collector. What advice do you have for home bakers who are thinking about competing on a cooking show.Edd Kimber: A lot of those shows are very different when they become more established. I think I was very lucky to be on an early season, the first season, and it gives you different opportunities and it could be better or worse depending on your viewpoint. But for me, the reason I think it was better is it didn't quite have the same attention, you know, the press didn't have this odd British vendetta against anything that's popular and the criticism that the contestants get, because it's such a big show now with social media, wasn't there. So for me, I was able to go on the show and it was enough to give me a little stepping stool, to be able to take a risk and try and do this as a job, whereas now much more high pressure. So I think if you're going to go on the show these days, you have to really think about what you want and how you think you will achieve that. Because now that the show is every year and people are used to that kind of roll out of new contestants, their attention spans are incredibly short. And unfortunately, if you don't make some form of impact very quickly, then you will be forgotten sadly within the next year. And so I think it's much, much harder now to actually have success on those shows. So what I would say is, you know, I learned a lot about myself on the show. It gave me a lot of confidence and really helped me define what I wanted to do going forward. If I was going into it now, and I pinned all my hopes with my future career on that show and the success it might bring to me, it could be incredibly difficult and disappointing when that just doesn't happen because there's so much competition out there. So I would say try and just enjoy it for what it is. It's a fun thing to do. All of these shows can be fun to film.Suzy Chase: Before we dive into the cookbook. I'd love to chat about the title One Tin Bakes. I interviewed Lola Milne a few months ago and she wrote the cookbook Just One Tin. She changed the name to Just One Can for the U.S. Version. Did you ever consider the name change for the American market?Edd Kimber: Yes. So I initially when my publisher and myself sat down to talk about doing this book, I suggested to make it more international. The book should be called One Pan Bakes. However, it was decided the word pan doesn't sound very nice in the context of a title. Whereas One Tin Bakes has a slightly nicer lilt to it. And because we live in a slightly more international world these days, most people will understand that tin and pan are interchangeable, but it is really tricky with those words. And I have the same thing when translating recipes from, English to American having to choose which wording to use. And to be honest, I actually used the word pan completely interchangeably. When writing the book, I would often slip into writing pan because it's just often why use, I sometimes will call a Bundt pan, a Bundt pan, and I would never call it a Bundt tin because it just doesn't sound right to me. So in the end it doesn't seem to affect it too much, but there has been a few people who've been a bit snarky about the English title and the fact that English ingredients are listed first and American ingredients are listed in brackets. Some people have not liked that.Suzy Chase: That's hilarious. I was talking to Skye McAlpine last week and she kept saying, I heated it up on the hob. And I'm like the hob?Edd Kimber: We have the same thing with grill because obviously grill here means something very different in the U.S. so when I say cook something under the grill, that might be very confusing to someone who's like, do I put it under the grill? No, no, no. It's under the broiler, which to me just sounds like a very unattractive where to broil something sounds. It sounds so gray and I don't know, there's just something very disappointing. And I don't know, just something very sad about the word broil and I don't know why, it's just how it reads to me, but, yeah, there is always a slight difficulty I've realized over the last 10 years that you really cannot please everybody. And unfortunately, I've also realized I don't want to, because if you try and please every single person you're making something, that's not going to be interesting. So my kind of rule is I always try and please myself first, because I think I write from a place of trying to write what I would have wanted, you know, a decade ago or two decades ago for the home baker. And hopefully if I find it interesting, that means other home bakers would find it interesting too. And I also try never to talk down to my audience, to my readers. I want to help uplift their skills. So I try and make something that's interesting from my point of view and hope that people are along for that journey, which most people are, which is good.Suzy Chase: So in One Tin Bakes what is the exact tin that you recommend?Edd Kimber: So it's a metal 9 by 13 pan. It's just made incredibly well, it will last you a very, very long time. So if you want the exact tin I recommend that one from Nordic Ware is my preferred tin. But in reality, especially in America, so many people will already have a 9 by 13 because it is for brownies you know, it's a very classic pan so if you want to use what you already have, that will be absolutely fine. That was the reason we chose, or I chose a 9 by 13 tin when my publisher came to me and said, we kind of were thinking about this idea you've been talking about baking everything in one tin and we really liked the idea, but we don't know what that would be. So I went away and fleshed out the idea more than I had in the past and I settled on a 9 by 13 because I thought it was more flexible than anything else out there really and a lot of people would already have it because it's so popular for brownies.Suzy Chase: The reason this book exists is because of the Milk Chocolate Caramel Sheet Cake on page 12. Can you tell us that story?Edd Kimber: The whole kind of Genesis of this book stems from this one cake. So people who have followed my work, read my website and follow me on Instagram will recognize that cake hopefully because I published it now, I can't remember how long ago it is now a year? No must be more than that, I did it a long time ago, basically. And I posted the sheet cake recipe that I'd been working on for awhile and I absolutely loved it. It was just something so delicious to me and sheet cakes really, aren't a huge thing in the UK. We have this thing called tray bakes, which I don't really like as a term because it conjures up to a lot of people, old fashioned boring, kind of things your grandma would make, but not in a kind of cool nostalgic kind of way. And so I kind of tried to avoid that term, but sheet cakes were not really a thing of the UK. I really like them because I find my approach to making fairly international and I've been working on this recipe for awhile. I posted it thinking, Oh, I think it will do well. It's chocolate, chocolate always does well for me and the frosting was to my mind, just ridiculously good, but the response to it kind of blew me away and the recipe went completely viral I had hundreds of people making it the first weekend. They posted it. And within a couple of weeks, thousands of people had made it and posted pictures of it. That was the original thinking for the book. And after that happened, my publisher kind of got me in and said, this is the thing we think we should be talking about. And so after this recipe did so, so well, we decided this should be the thing. And that kind of was the starting point for the book. So, I love the recipe so much. I made a version of it quite often.Suzy Chase: And I've read somewhere that this cake is the best way you know how to make friends. Oh my gosh.Edd Kimber: Cake is always the best way to make friends. I think all of my friends at some point have been bribed into friendship with me through baked goods. I think that's basically a descriptor of my life.Suzy Chase: Tell me about your love of chocolate. You have so many chocolate recipes in this cookbook,Edd Kimber: Someone wrote a negative review of the book saying there's too much chocolate. And I really thought is there? Who hates chocolate? Also, I am a very, as my partner would say, I'm a very, very sensitive person. And so when someone leaves me really quite aggressively negative reviews, I have to go through the book and prove it to myself that they're wrong. I went through the book and I remember thinking, but it's very well balanced. There's a real breadth of recipes. But to me, chocolate is something that I love working with because it's a never ending source of inspiration. There's so much you can do with chocolate. There's different styles, obviously there's different origins or the flavor profile is different. It's just a completely fascinating product. And I think, you know, I've been doing this for 10 years and I know with baking what is going to be popular and chocolate is always going to be most people's favorite thing. So for me, chocolate is something I like using, because I know people are home like using it. And for me, that has always one of my guiding principles is I want to make things that people will actually want to make. I think you look at say, very chef led or, you know, high-end cooking books for me. They can be a great source of inspiration for me, but I think for most people at home, those books are so alien to them because the styles of recipes or the amount of effort put in there, or the ingredients, or just the level of complexity can be very, very off putting. And I would never want to do that. So everything I put into my books I think is doable by the home baker and something a home baker would want to do, and that will vary in skill level. So you'll have people who are very, very new to baking and just want something that's a one bowl cake that you can whip up without thinking about. But then you'll have people who have been baking for decades and wants something that's exciting from an ingredient point of view or a technique that they've not heard of before. But that's kind of the lens I always view my recipes in. So chocolate will always be in my books. I refuse to apologize for that. It's something that people just love. So, I'm sorry if you don't like chocolate, but there's 70 recipes in this book and I think maybe 15 are chocolate. So, I think there's plenty if you don't like it too, but if you don't like chocolate, I'm not sure we can be friends.Suzy Chase: So, one thing that's not chocolate is you have a distinct memory of when pop tarts made it to the UK. It cracked me up. Cause you said when you were young, you saw pop tarts as exotic and cool. Talk a little bit about that.Edd Kimber: Neither of those things are true. So I am basically, I, I grew up in that kind of period in the nineties when there was a big real push in the UK to kind of towards American things. And that could be, you know, American TV when I was a kid, Friends was the biggest show ever, and people were absolutely wild for it. But then also it was the period where a lot of American ingredients were, brands at least, we're trying to make in the UK, this new thing that seems so different to a British tastes seems so different and interesting and cool. And it turns out that pieces of sweet cardboard and I remember trying one, and it was one of the more wacky flavors. And I just thought this is so disappointing on every level. But the main reason they are bad to me is the pastry or whatever actually is made from is such an odd, unusual texture that it's just not good. So I love this idea. I have the Poptarts in my head and I wanted to go, okay, let's make a really, really good hand pie that just happens to look like a pop tart. And I love, love, love that recipe.Suzy Chase: It's on page 74, if anyone wants to make it.Edd Kimber: Yeah. And it's a really adaptable one. You can really use it as your template and recreate your favorite if you do have one pop tart or just let your imagination go wild and choose whatever filling you want really just don't make it too wet because it will end up making the pastries quite soggy. So something that's a little bit thicker.Suzy Chase: I have a heck of a time lining a pan with parchment paper. There's always one corner that looks crazy. Can you talk about your genius clip technique?Edd Kimber: I've been doing this clip thing for years and years and years, and I didn't realize that other people didn't do it because it seemed so obvious to me, but the reason I started doing it is, and I know this is not as common in the U.S., most modern ovens in the UK are fan ovens and they have quite powerful fans sometimes. And so you're making a batch of brownies and you've lined the tin so that excess parchment comes up the side so you can remove the brownies really easily later. I was finding very often that and would blow into the brownie and bake itself into it. And it would be really annoying cause you'd ruin the look and it would be messy and hard to use. So I would clip with a kind of just bulldog clips really. And they just hold the parchment in place along the side of the tin. And it's really something, I only do for square or loaf pans or 9 by 13's, round tins that I'm not normally lining the sides very much. So it's not really an issue, but in the book I give a number of different ways to line a tin with parchment because depending on the recipe, there's different ways you'd want to do it. But the way I do most often is instead of lining all four sides with one giant piece of paper where you will get really kind of ugly corners, if you don't cut it so it sits neatly. I basically cut a long strip that will go across the entire base and then up both of the longer sides of the tin and it kind of acts as a slang. So when the recipe id done all you need to do, depending on the recipe is just use a blunt knife just to kind of separate it from the top and bottom sides, the smaller sides. And then you use the sling of parchment just to easily lift out. And it's very, very straightforward. And then sometimes you won't need to line it at all because it's something that just pops out easily. And then sometimes I want to serve the recipe in the tin, because that's kind of the joy of a 9 by 13. You can make it in the tin, serve it in the tin and so for those occasions, sometimes I just lined the base so that you've not got kind of ugly parchment showing. So there's a whole range of ways of doing it, but the clips is a very useful way to just hold that in place. But what I would say is if you're going to buy some clips, make sure they're not plastic coated because the plastic will melt in the oven. So I try to find one side just metal, no coating on them whatsoever.Suzy Chase: Your photos in the cookbook are just as flawless as your recipes. Did it take some time to master the art of food photography?Edd Kimber: Yeah, so I've loved photography since I was a kid, really, I studied art at one of our kind of school things called an A Level, it's kind of a bit like your diploma. And I have learned just by being, alongside some amazing photographers over the years that I've picked up many tips. And I've also over the last 10 years of doing my website. I've kind of developed what I think of as my own style. And so when my publisher had approached me to potentially shoot this book, as well as write it, I had been in a position where I was trying to do more photography work professionally anyway. And that actually interestingly changed London during our lockdown because I ended up shooting for multiple magazines from home because I was one of the only food stylist in London that could also photograph. And that meant I was a hot commodity, but that would be very useful. But having the confidence to do my own book took a long time because I'm so enamored when I get to work with incredible teams, like my previous book Patisserie Made Simple, I got to work with one of my all time favorite photographers and just the most incredible team of a food stylist and a prop stylist and then myself. And it was just the most joyous six week process. Whereas doing this was much more different because I was at home and I was shooting on my own with no assistance, no stylists, no nothing. I did the whole thing. And so it was a very, very different process. But the thing that enabled me to do was to shoot as I wrote, which was a massive benefit because I try and write a seasonally as possible. So I don't really like shooting with strawberries from December or, you know, stone fruit in January. I try and use the best. So it looks like a look when you use it and the benefit of doing it as I wrote the book rather than one block after it was finished meant it was much easier to do that, but it was a really interesting process and something I actually loved, like looking through the book at the finished product I'm so, so proud of how it looks and how the feel of the book has a noticeable style. My boyfriend says to me all the time, well, that would be a very Edd Kimber shot because it's got a certain look to it and a certain style to it because I'm not one for propping lots of things. I like things quite clean and simple. I also like very graphic shots of closeups of the food, because that's what the book's about. It's not about pretty tablescapes. I was very, very proud of the finished look.Suzy Chase: Last week. I made your recipe for Tahini Chocolate Chip Cookie Bars on page 53. Can you describe these?Edd Kimber: So the Tahini Chocolate Bars were one of the last recipes I developed actually for the book, I get told off very often by all of my editors, whether it's for my books for my magazine work or our newspaper work, because I have obsessions with ingredients and I tend to want to feature them all the time. And there's a few of them generally, my most known one is cardamom, I try and sneak it into everything cause I think it's an incredible spice for baking and tahini is another, and I'd already written a recipe for Tahini Babka Buns, which was inspired by a trip to Israel. And I kept thinking, do I need another tahini recipe or really the question was, will I be able to sneak in another tahini recipe without my editor going, well, you can't have two, but I think the benefit of tahini right now is I'm not a big fan of kind of like food trends cause I think it's a little bit reductive, but for what it's worth tahini is a very popular ingredient at the moment in the UK. So it felt very easy to be able to write a second recipe. But the nice thing about that recipe is the tahini isn't necessarily the most forward ingredient, it's basically adding a ton of depth. Sometimes you'll have a recipe where tahini is kind of the front and center and it's all about that sesame flavor it's all about that kind of nuttiness that it brings. And sometimes tahini can be more of a background player or a way of adding depth. And I think with that recipe, the tahini is there, but it's not smack you in the face, this is just about tahini it's a real nice blending of a kind of classic chocolate chip cookie profile with this underlying warmth and nuttiness from the tahini that goes so well with chocolate. I think it's a match made in heaven. It just was a really nice way of doing something that wasn't just a chocolate chip cookie in a bar form, but it had something else going on that makes it just a little bit more interesting. And I don't know, tahini sometimes to me makes things have this slight addictive quality because it adds this real warmth, nuttiness, and you go, I just really liked that and I want a little bit more of it. And so I, yeah, I really liked that recipe. And I think I said that about everything I've become a broken record? And I think it's because I have this rule. If I don't like an ingredient, it doesn't go in my book because if I don't like it, how can I talk about it to someone else? So I have this habit of saying, Oh yeah, I really liked the recipe. I'm like, yeah, of course you do, you wrote the book, you should really like all of them.Suzy Chase: Now for my segment called Last Night's Dinner where I asked you what you had last night for dinner.Edd Kimber: So we didn't cook last night, we were at in-laws house, so my, I'm not married but I call them my in-laws, my mother-in-law, my partner's mother made us a kind of tagine with lamb and almonds. And I'm not sure what fruit she used. There was a sweetness to it though. And then she also made us a kind of Thai aubergine curry. And then we had rice and two types of couscous. So it was a real mismatch of foods, but it was delicious and very nice to have a meal that wasn't cooked by myself for a while, because I tend to be one of those people that I spend all day in the kitchen and then I will very often make the dinner as well. So it's nice when someone else is doing that for you.Suzy Chase: Where can we find you on the web and social media?Edd Kimber: I'm very easy to find I'm @TheBoyWhoBakes on everything. So my website is TheBoyWhoBakes.co.uk and I'm on every social media that I'm actually on is just @TheBoyWhoBakes. Very easy to find.Suzy Chase: Well, thanks Edd, for coming on Cookery by the Book podcast.Edd Kimber: My pleasure, thank you for having me.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

A Table for Friends: The Art of Cooking for Two or TwentyBy Skye McAlpine Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Skye McAlpine: Hi, I'm Skye McAlpine and I'm a cookery writer. My latest cookbook is A Table for Friends.Suzy Chase: For more Cookery by the Book. You can join me over on Instagram. And if you like this podcast, please be sure to tell a friend I'm always looking for new people to enjoy cookery by the book. Now on with the show, Katie Amour Taylor of the Katie Considers blog wrote "You are the most perfect person to turn to if you're looking for inspiration in the kitchen or setting our dining room table." I could not agree more. So when you were six, you and your family moved from London where you were born to Venice. One special thing about this cookbook is it's your take on Italian food combined with your husband's Australian Italian heritage. Can you talk a little bit about that?Skye McAlpine: Yes. Um, well, so for me these are all recipes that I make often, you know, that are really part of our family life. And, it's called A Table for Friends because for me a huge part of that is our friends who come and join us for Sunday lunch or supper on a Tuesday, whatever it is, are an extension of that family. So it really is kind of food to share with the people that you love. I've been thinking about this quite a lot recently, and I think food...We kind of all tend to speak in a language of food. There are kind of certain dishes and ingredients and ways of cooking, things that we grow up with and that I guess our families give us as children. As teenagers, as young adults become part of our language. And then as we make our connections and our own life choices and maybe go on our own travels or our own experience as we add to that language and it becomes richer for it. And it evolves a bit like kind of actual language. So for me, it's a lot of Italian influences. A lot of, in many ways, Venetian influences a lot of the food that I kind of grew up eating or that I might have kind of tweaked the recipes a little bit or acquired this recipe. Maybe I was on a holiday somewhere and had a dish that was particularly amazing and came home and recreated it. And then that became part of a repertoire of the language of food that I use regularly and a big influence of course has been my husband. We first met first met at University so we were both 18. So we'd been together a long time and he is of Italian heritage, his Grandparents immigrated from Sicily to Australia after the second world war, like a lot of Italians and then left in Australia, which is where his Father was born and where he was born. So a lot of the dishes like favorites of his, like there are a couple of recipes for meringue cakes, which are sort of halfway between a pavlova, which is like his favorite thing in the world to eat and a kind of cake. Cause I kind of make like these tiers, like circles of meringue and piled them up one, two, three on top of each other and layer whipped cream and maybe fresh fruit or lemon card or sugared chestnuts or something like that between each layer. So the kind of influences from my own family and from my new family. If that makes sense,Suzy Chase: I love that you don't call yourself a chef. You call yourself a self-taught cook. Tell me about your obsession with cookbooks.Skye McAlpine: Oh my god, my favorite thing. It's borderline unhealthy for me that almost like children's books, but for adults, I know that seems mad, but nothing bad ever happens in a cookbook, only good things are in cookbooks, Apple pie and ice cream and all sorts of amazing happy things happen, But I'm hugely fascinated by food. I'm a very, very greedy person. I love eating. I love the rituals that surround the meal and the food, but I've also endlessly fascinated by the stories behind food. And I think people so many authors and cooks tell those stories so beautifully in cookbooks. Literally my dream afternoon is to kind of snuggle up in bed with a mug of hot chocolate or tea and a pile of cookbooks and just kind of leaf through them and dip in and out and read the stories and plan what we're going to eat tomorrow. And literally that would be the dream for me.Suzy Chase: You wrote A Table for Friends just as you cook. How should we be using this cookbook?Skye McAlpine: I kind of divided each chapter by where you cook the food. So recipes that you just throw together where there's no actual cooking in a traditional sense of what's involved. It's more about assembling ingredients and tossing them together and bringing them together to make something delicious recipes that you could cook the hob and recipes that you cook in the oven. And then I also found that when I plan a menu, I basically have like a one star dish and that could be like a really scrumptious frittata. Or it could be like a macaroni pie, you know, like puff pastry, filled with pasta or something, but it's like one big central star dish. And then I do a couple of like sides to go with that, which is usually a salad. If a main dish is meat or fish, I might do some potatoes or couscous or something like that, go with it or roasted fruit or what have you. And then I'll always do a pudding because I just kind of like love a pudding. So the other kind of division and the book or the other theme in the book is instead of doing kind of starters and then main courses, et cetera, I just got stars, sides, sweets. And at the end I've got a little chapter called extras, which are sort of for when you want to go that extra mile, you know, you feel like making your own mayonnaise which is so good and so easy to do, but so unbelievably delicious to eat, or you might want to bake your own loaf of bread to go with lunch. They're not essential to the meal, but it's that little extra special touch.Suzy Chase: So speaking of pudding, you don't do starters or the kind of fiddly dishes you might find in a restaurant, but you do do pudding on an extravagant scale. As an American I have a different pudding experience from you. Can you describe the pudding that you make?Skye McAlpine: Well pudding is... I think it's like an English colloquialism pudding for me is basically like the sweet or the dessert. So it could be anything from ice cream to a meringue and whipped cream cake to apple pie. I do this one that I absolutely love that's in the book. It's like one of my absolute favorite recipes. It's kind of like really custardy apple filling, and then it's got like buttery sugar crumble on top. So pudding for me is that, but I think in the U.S. pudding is more like a sort of creamy dessert isn't it like a sort of set jelly.Suzy Chase: Yeah.Skye McAlpine: Which I also am a big fan of.Suzy Chase: So I watched your Vogue video with Hamish Bowles and he asked you, how do you chop garlic? I laughed so hard. He is just so darlingSkye McAlpine: He's wonderful. But he, it was quite fun because we filmed that video at the very, very start of lockdown and kind of within weeks, he turned into this kind of Cordon Bleu chef. I mean, he was texting me photos of what he was cooking and it looked amazing. It was kind of like Duck à l'orange homemade bread and I basically wants to move in and live with him so that I could eat his food.Suzy Chase: You know, he lives a few blocks from me and I'm always looking to run into him to be like, Hey Hamish, it's Suzy! He doesn't know me, but I would love to know him. Um, so your first step in planning a lunch, dinner or party is planning the menu. What goes into that?Skye McAlpine: You know, I'm all about making your life easier and simpler. I think the simpler, you can make the business of cooking for more likely you are to do it. So when I'm planning the menu, I obviously thinking about factors like how many people have I got coming over? This is less relevant today, but you know, am I cooking for 20 people? In which case, I want to go for a dish that is very low maintenance, not something that involves a lot of like fine chopping or complicated timings or cooking in batches or anything like that. I just go for something really simple that I can pop in the oven or prepare in advance and leave as is. how much time have I got. If I don't have much time, then really paring everything back and thinking, you know what, let's just do really good shop-bought ice cream for pudding from the gelateria with cones. That's like, everyone's favorite thing to eat or something really, really quick and simple. Like one of my other favorite recipes in the book, is frozen berries, which just like a melted white chocolate and saffron sauce. And you literally just melt white chocolate and some cream together in a pan with a little bit of saffron. So it goes as kind of gorgeous, like sunny, yellow. And then after dinner, you sort of put a bowl of frozen berries in the middle of the table and pour the hot sauce over it. And it kind of goes like sticky and fudgy. It's completely delicious, but literally probably take 10 minutes to make if that, so that's the kind of dish that I will really do if it's a busy day. If I've got a lot of work, if I just, for whatever reason don't have the time or the inclination to cook, I kind of choose dishes like that. Again, it goes back to this thing of like thinking about my kitchen. So again, if I'm cooking for a lot of people, I'll think about things like oven space. And if I am doing something that involves roasting in the oven, I might just quickly try and put the roasting trays that I'm going to use and try and fit them all in the oven as I'm planning my menu, just check that it will all fit rather than kind of going out, doing all the shopping, setting my heart on that menu and then just as I'm starting to realizing that I can't squeeze it all in the oven, that's when it becomes stressful. When you have moments like that.Suzy Chase: Oh I hate that.Skye McAlpine: Yeah, me too. I've definitely been there. Many times.Suzy Chase: You're also a huge fan of dishes that can be made well in advance.Skye McAlpine: Yes, that for me is the absolute dream. I love that because I really enjoy cooking. I'm really happy, like puttering around in the kitchen with an audiobook, listening to a podcast or just kind of lost in my own thoughts. And you know, I'm happy cooking. What's not fun is when you're cooking and you've got other things that you need to be doing or you're racing against the clock or there's this added element of stress. So I think if you can prepare in advance, it just makes any party or any meal that you're cooking so much more relaxing because you know, that that bit is done. If you've made your frittata ahead of time, like I do this, it's in the book like four or five different kinds of cheese and spinach frittata , but I might assemble all those ingredients two, three days before actually cooking it. And then I can cover it with some clingfilm, keep it in the fridge or if I freeze it. And then when the evening comes, all I need to do is just pop it in the oven. And that just makes it also much more relaxing.Suzy Chase: So your father, Lord McAlpine had a cupboard of curiosities as a child. Did you take after him with your love of objects and art?Skye McAlpine: I guess so, I mean, both of my parents are very, you know, my father was and my mother still as very visual people, they both have a very strong sense of style and definitely growing up in Venice, which has got to be one of the prettiest cities in the world I'm always very aware of aesthetics in a way, and of the fact that a few small beautiful touches in your world, even if that's something as simple as a bowl of sunny looking lemons or, you know, at this time of year, like a lovely big bowl of pomegranates or something like that sitting on your kitchen table, these small beautiful elements can transform your day and your mood. And over time it makes your life better to be surrounded by beautiful things. So that's definitely been, I think, a big influence for me since childhood. I feel very lucky to have grown up with parents who kind of taught me to value beauty around you and value sort of taking the time to create it, but also the ability to sort of see it in smaller, more unusual things, whether that's a bowl of huge red onions or a beautiful painting.Suzy Chase: So talk a little bit about setting the scene where the foundation of a good meal is the table.Skye McAlpine: I love a table that feels really welcoming, and I think it's such a fabulous thing. If you feels almost like you're having a party or it's a special occasion and actually it's just supper on a Tuesday night, but that just makes that Tuesday, that makes that whole week more memorable and more special. You know, I love decorating the table. I, I use a lot of candles, everyone and everything, I think looks more glamorous by candle light. So lots of candles and flowers when they're in season, I think obviously so beautiful, but also even just using fruit, you know, grapes and plums and cherries and peaches in the summer months and apples and pears and the autumnal months just sort of big bowls of them on the table. It looks so beautiful and so inviting. And it does create this sense of relaxedness. What I love about that is like, you'll all have dinner and then you'll find that sort of after dinner that bit where you're kind of lingering on around the table, relaxing, maybe having a coffee or a tea chatting people kind of help themselves to the decorations and eat a little bit of a plum and have a cherry or two. And it's just really relaxed and fun. And I also find kind of bluntly put decorating with fruit is not so wasteful or expensive. Like I love flowers, but can often be quite extravagant, whereas fruit is more affordable. And also once I've used it as decoration, I will, we eat it either in cooking, I might make a pie or apple crumble or whatever it is. I'm a big fan of that for the table. And, you know, small touches like actual cotton or linen napkins, I think is a small touch that can feel so luxurious. It sort of sets the tone for the meal to be a special meal, even actually you've just ordered take out putting a few candles on the table, maybe a jug of flowers. What have you, laying the table nicely just makes the difference and elevates the food.Suzy Chase: I adore how you mix and match China. Are they all family pieces?Skye McAlpine: No, I mean, some are bits and bobs that I've inherited from my parents or that they kind of had lost interest in and I scooped up like a magpie, but many a pieces that I find in charity shops or on eBay. Second hand, some are new pieces. I just worked recently on a tableware collection with Anthropologie. So I've got a few of these pieces dotted and that it's a mix of old and new. A lot of old and like you said, completely mix matched. I kind of love that I think it makes the table feel more colorful. It makes it feel a bit more relaxed because I think you want beautiful plates. You want it to feel like a special occasion again, but you never want to set as a table where everything is completely perfect and precious and so perfect and precious you're kind of sitting there thinking, Oh God, I don't want to drink from my water glass in case I break it. So I think that by mixing and matching things, you do kind of add a feeling of relaxedness and casualness to the meal otherwise it can be a little sad to buy a beautiful plate and then never get to use it because it's too precious.Suzy Chase: So I bought your teal and white splatter serving bowl from your Anthropologie collection. And I cannot wait for it to be delivered either today or tomorrow. I'm so excited.Speaker 2: I hope you enjoy it. Yeah, that was a really fun collaboration to work on because you know, I love, china and plates and all things table top. But also part of what I feel is my experience pragmatically, as someone who sort of taught themselves to cook, is that in terms of making the table look beautiful is it's a lot about the plates. Cause a lot of really good foods, if we're being really honest, it's quite brown. It often tastes delicious, but it maybe it doesn't look so appetizing. But I think if you put it on a colorful, beautiful plate that transforms everything. So it was really fun to kind of create some of my dream pieces.Suzy Chase: So over the weekend, I made your recipes for Burrata with Preserved Lemons, Mint and Chili on page 24 and Strawberries in Lemony Syrup on page one 92, these are two quick and very, very easy showstoppers. Can you describe them?Skye McAlpine: Yes You've chosen two of my favorites, the burrata is basically you just buy burrata, which is, as you know, it's an Italian cheese, a bit like mozzarella, but the middle is kind of buttery so it's sort of creamier even than mozzarella and you can buy it definitely in England, you can buy at most supermarkets now definitely in Italian delicatessans, if not, if you can't find burrata just a really good mozzarella is delicious as well. And then I just get preserved lemons and just slice them up thinly and sprinkle on top maybe have some chili flakes, a bit of mint, or you could use thyme, whatever you like. A drizzle of olive oil and literally that is it, but it's so yummy and fresh and creamy. And this is kind of what I love about it is it's again, this notion of throwing things together, this style of cooking, but it doesn't involve pots and pans. If you're working from a galley kitchen or a student kitchen or your oven is broken or whatever it is, you can still create something that you really want to eat. That you're really proud to serve to the people that you love, but that doesn't actually involve any cooking. And similarly, the strawberries and lemon syrup, what I find is you just slice them in half and then squeeze over them a little bit of lemon juice and sprinkle over a bit of sugar and let it sit for maybe half an hour. So you might do that. And then you go and have your lunch or dinner. And then by the time you come around to eating, then they've kind of macerated and these almost pastel pink syrupy juices have formed and it's just so deliciousSuzy Chase: Now to my segment called Last Night's Dinner where I ask you what you had last night for dinner.Skye McAlpine: Oh it's so delicious. Again, it was one of these things that didn't look very appetizing, but it was a really cold day yesterday here and I was really craving like comforting warming, nourishing food. So I made the soup with lentils and lemon and spinach. It was just what I felt like heating last night. It was really, really good.Suzy Chase: Where can we find you on the web and social media?Skye McAlpine: SkyeMcAlpine.com will soon becoming to the internet hopefully when I get my act together and mostly I'm on Instagram, which is @SkyeMcAlpine, and that's where I share most of my things that I have to share recipes and snapshots from daily life and points of inspiration.Suzy Chase: Well this has been so lovely. Thanks Skye for coming on Cookery by the Book podcast.Skye McAlpine: Thank you so much for having me. It's been such a joy chatting with you.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Sophie and Kate are in the same place! And that place is the gorgeous home of cookery writer Skye McAlpine. Nigel Slater called her latest cookbook, A Table for Friends, "joyous, life-enriching". And her home, designed by Ben Pentreath, is much the same. Highlights include invaluable kitchen design tips, an original Fornasetti fridge, and Sophie getting in a muddle about red onions. Useful links and images are supplied on each of Kate and Sophie’s blogs madabouthehouse.com and sophierobinson.co.uk or join our Facebook group The Great Indoors 

This week we’re off to Venice with food writer and columnist and Venetian local, Skye McAlpine to hear her four food moments from her latest book A Table for Friends.This month Cooking the Books is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign. See acast.com/privacy for privacy and opt-out information.

Skye McAlpine’s tips for perfect (and less stressful) dinner parties, a look at Denmark’s growing wine business, plus a peek into the fridges of some of the world’s most famous chefs.

Skye McAlpine is a Sunday Times columnist and the author of two cookbooks. She joins Lara and Olivia down the line from Venice, where she grew up. On the podcast, she talks about moving to the city as a child, her favourite Venetian meals, and why, despite being a dinner party maestro, she doesn't believe in starters. Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to high profile guests about their life story, through the food and drink that has come to define it. Listen to past episodes here (https://audioboom.com/channels/4985181) . Subscribe to The Spectator's first podcast newsletter here (https://www.spectator.co.uk/podcast-highlights) and get each week's podcast highlights in your inbox every Tuesday.

Skye McAlpine is a Sunday Times columnist and the author of two cookbooks. She joins Lara and Olivia down the line from Venice, where she grew up. On the podcast, she talks about moving to the city as a child, her favourite Venetian meals, and why, despite being a dinner party maestro, she doesn't believe in starters. Subscribe to The Spectator's first podcast newsletter here (https://www.spectator.co.uk/podcast-highlights) and get each week's podcast highlights in your inbox every Tuesday.

Welcome to Episode 16 Bringing Italy Home with favourite movies, cookbooks and travel narratives that have kept the spirit happy over the years....So you too can travel from your armchair at home at any given time......On a personal note I love my books and movies and that is why I am sharing these favourites today.........Just to feed the muse and taste the spirit of Italy through film, travel books and memoirs that inspire.  They teach and open one to the beauty of a place.  Let that transport you for now.Enjoy.....© 2021 A Writer In Italy - travel, writing, art and lifeMusic Composed by Richard Johnston, © 2021Please find all Show Notes at: www.michellejohnston.lifePlease subscribe, rate and/or review if you enjoyed this podcast.Instagram:  @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)

Skye McAlpine, author of the forthcoming cookbook ‘A Table for Friends’, discusses one of her favourite recipes.

When Skye McAlpine was six years old, her family decided to move from London to Venice for a year. More than 25 years later, they're still there. They fell in love with the city, and, now, Skye, her husband and young son live in the same house where she grew up, overlooking a sleepy canal in a quiet corner of the city. Her blog, From My Dining Table, is a love letter to her adoptive city and a beautiful meditation on food, family and la dolce vita. Her new cookbook, A TABLE IN VENICE, offers a varied collection of dishes that she and her family enjoy, alongside some absolutely gorgeous photos of the floating city. Skye came to my kitchen to make a simple yet delicious dish called Tagliolini con Scampi, Zucchine, e Zafferano. We ended up with spaghettini instead of tagliolini, but Skye assured me that any long, thin pasta would do. She talks about her daily life in Venice, how she learned how to cook Italian food, some of her favourite Venetian dishes, and she offers some great tips on making great pasta. Beware, you might get hungry!

This week I talk to Venice-based food writer and blogger Skye McAlpine. Skye's first cookbook,  'A Table In Venice' came out last month, and represents years of work developing her skills as a cook, writer and photographer through her blog and Instagram account. We unpack the process of writing a book, teaching yourself photography and creating the perfect Sunday lunch.

Today on Tea & Tattle, I’m in conversation with the food writer, Skye McAlpine, who recently published her first cookbook, A Table in Venice. Although originally from Britain, Skye's parents moved to Venice when she was a young girl, and she now splits her time between London and Venice. For years, Skye wrote about her love for Venetian home cooking and simple, fresh ingredients on her blog and instagram account, building a large audience of followers who appreciate her delicious recipes and exquisite photography. I've been a fan of Skye's blog for many years, and I was so excited to get my copy of her cookbook. It doesn't disappoint! A Table in Venice is a thing of beauty, with marbled end papers, pale pink pages and full-page photographs featuring the very best food and scenery Venice has to offer. In our chat together, Skye tells me why she thinks Venetian cuisine is Italy's best kept secret, how to avoid the common tourist traps of Venice, her favourite morning ritual and so much more. This is the perfect episode to get you in the mood for long summer evenings spent lingering over dinner tables in the garden, and it’ll definitely make you want to hop on a plane to sample some of those special brioche buns yourself! Listen to learn more about Skye's cookbook, A Table in Venice. Read the show notes and get all the links: teaandtattlepodcast.com/home/73 Get in touch! Email: teaandtattlepodcast@gmail.com Instagram: Find Miranda at @mirandasnotebook and @mirandasbookcase If you enjoy the show, please do leave a rating and review in iTunes, as good ratings really help other people to find the podcast. Thank you!

Gelato, risotto, pistachio butter, anchovies, Prosecco… ? Welcome to the life (and grocery list) of Skye McAlpine, who has called Venice home since the age of 6. She joins us to talk about Venetian cuisine, her love for this magical city, and her first cookbook, A Table in Venice, which is out now. Skye shares her typical food day and walks us through the delicious customs of her city, from gelato time to the tradition of getting a late afternoon spritz with your friends. Our second guest is Cha McCoy, wine expert, globetrotter, and creator of Cha Squared Hospitality, a lifestyle company with a focus on tourism and gastronomy. Cha, who hails from Harlem, had an Eat Pray Love moment and got her MBA in Italy, which led to her collecting drinking and eating experiences in close to 20 countries. Today, she runs a number of wine education and appreciation programs, including The Communion and Sunday School Series, and joins us to talk about her passions. Thank you to Emmi cheeses from Switzerland and Le Cordon Bleu for supporting this episode! Radio Cherry Bombe is powered by Simplecast

My guest today is Skye McAlpine Skye is a Venice based food writer, blogger and photographer. She is the author of the successful blog “From my Dining table” and has written for many of the big named publications like The Sunday Times, vanity fair and The Guardian. She spends most of her time in Venice, where she writes, teaches cookery workshops and practices her photography. She has called Venice home since early childhood and with her debut book, “A table in Venice”, she provides over 100 recipes and brings to life the food of Venice in the most romantic, intriguing and just plain wonderful way. Skye has said: As is the way for those who love to eat, my happiest childhood memories are centred on food. Little has changed for me on that front as I;ve grown older. I remain the kind of person who rememebers life through what they ate and how it was cooked. Come and find me on Instagram @madebymargie and head to www.desertislandishes.co for lots of recipes and more details on the full list of episodes. Thanks for listening! If you enjoyed the podcast, please do leave a review and don’t forget to subscribe! See you next week x

In this episode, William is joined by: author and blogger Skye McAlpine; Tabun Kitchen's very own Hanan Kattan; author and columnist Diana Henry; owner of Sardine, Alex Jackson; plus chefs Chantelle Nicholson and Peter Gordon. See acast.com/privacy for privacy and opt-out information.

This month, Gilly Smith is off to Italy to eat like a local with author, Skye McAlpine in Venice and in Rome with wine, olive and villa man, Andrea Spalletti Trivelli. We're breaking bread for Easter with Bread for Life, the flour that keeps on giving, and we discover chef, Theo Randall's super power in his Slice of My Life. Plus, find out which rising star is having a rose-soaked brioche tested by the food team. Hosted on Acast. See acast.com/privacy for more information.

Episode 6 of My Open Kitchen features a lovely long chat with Venetian-based blogger, food writer and photographer Skye McAlpine plus loads of great things to read, cook, share and think about. Happy listening! Sophie and Skye x   

From My Dining Table Skye is a writer, a cook, mom and scholar of Latin literature and she is from Venice, Italy. On From My Dining Table, Skye shares stories that come about over her home cooked meals, what she last made for her family and friends, and why it was good or not. I […] The post 025: Skye McAlpine: How Food is Just an Excuse for Connecting with People first appeared on The Dinner Special podcast.