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• Canned beer imports face 25% tariff in the US

  03-04-2025 16:19 via beveragedaily.com
  
  Brewers are trying to understand the new rules, which will see some beer imports face a levy of 25%
  
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• Nigel Slater’s recipes for sausages and black-eyed beans, and mint frozen yoghurt

  13-04-2025 11:31 via theguardian.com
  
  Straddle the seasons with warming beans and cooling minty iceEaster, whether early or late, is the point at which my cooking changes step. The lidded earthenware casseroles are put away until autumn; the jars of beans in the larder are moved to the top shelf – almost too high to reach – and slow cooking is swapped for suppers that take a few minutes on the grill. The last few days before Easter is when I make a deep casserole of beans, onions and sausages – the final big casser
  
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• Jorge Paredes’ Greek-style Easter recipes for slow-roast lamb shoulder with fennel and orange salad

  13-04-2025 09:00 via theguardian.com
  
  This Easter feast that’s made for sharing is how the Greeks celebrate the new seasonSpring in Greece is all about Easter, a time for family, tradition and lots of good food. Today’s recipes bring those celebrations to the dining table with slow-roasted lamb seasoned with Greek flavours of oregano and garlic, and paired with a crisp fennel and herb salad that celebrates the new season’s bounty. It’s a meal that’s just made for sharing – and for toasting the end
  
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• Sunday with Angela Hartnett: ‘I’m up at 6.30am enjoying an empty Hampstead Heath’

  13-04-2025 07:45 via theguardian.com
  
  The chef talks about her antisocial dogs, borderline hoarding and home dinners among chefsEarly riser? I try, although I’ve been slacking recently. I like to be up at 6.30am and off to an empty Hampstead Heath. I’ve got antisocial dogs who think they own the park, so it’s easier that way. Then I can spend the rest of the day at home away from everyone.Not a people person then? On Sundays, no. I live in east London, where Sundays are stupidly busy. I’m old enough to rememb
  
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• Who stole all the cheese? The inside story of the boom in luxury food heists

  13-04-2025 07:01 via theguardian.com
  
  Who would steal 22 tonnes of posh cheese, or £37,000 of smoked salmon? A rise in fraudulent orders for luxury foodstuffs has rattled the UK industry, leaving artisan producers with unpaid bills and a truckload of questions… One day in October 2024, Chris Swales, 54, a smoked-salmon producer with a confident demeanour and a stubbled jaw, stood at the gates of an industrial estate in east London staking out the units. There were teenagers loitering about, knackered cars, XL Bullies; e
  
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• Dorian, London: ‘Truly refined decadence’ – restaurant review

  13-04-2025 07:01 via theguardian.com
  If the gentrification of Notting Hill brings with it lovely Dorian, then Miquita Oliver and her mum Andi won’t hear a word against itDorian, 105-107 Talbot Road, London W11 2AT (020 3089 9556; dorianrestaurant.com). Small plates £19-£65; large plates £37-£145; desserts £8.50-£12; wine from £50I’m going to tell you a story. This is a story about that which shall not be named. A word that is rarely dissected or discussed in polite society. Yes,
  
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• Fortified wines to pair with the Easter treats

  13-04-2025 07:00 via theguardian.com
  A glass of Port, Madeira or Marsala is just the thing to elevate chocolate and Simnel cakeVinte Vinte Chocolate and Port Tasting Box, Douro, Portugal NV (from £22, amazon.co.uk; virginwines.co.uk; tanners-wines.co.uk) For those of us who treat Easter as a kind of secular spring-Christmas, featuring similarly liberal doses of chocolate and booze, recent movements in the trades have conspired to make next weekend more expensive than ever. Thanks to a run of poor harvests in west Africa, coco
  
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• Max Rocha’s Easter recipe for herb-crusted lamb rack with potatoes, radicchio and green sauce

  12-04-2025 13:00 via theguardian.com
  Spring on a plate – Easter Sunday lunch is servedNothing feels more like spring to me than roast lamb, and we know that season is coming the moment we start putting it on our restaurant menu. We buy the whole animal and use every part of it, but my favourite cut is definitely the chops. When I was growing up, my mum would always roast lamb on Easter Sunday and serve it with potatoes and a tangy green sauce, so we usually do something similar at Cafe Cecilia.Max Rocha is chef-owner of Cafe
  
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• ‘Very pale and oddly wrinkly’: the best (and worst) supermarket hot cross buns for Easter, tested | The food filter

  12-04-2025 11:00 via theguardian.com
  
  Supermarkets love calling these seasonal treats ‘luxury’, but are they? Time for an Easter bake-off … • Everything you need to make great sourdoughI’m a big fan of seasonal bakes – there’s something special about a treat reserved for a short window of time. Their rare appearance makes them something to look forward to, and to relish. Supermarkets like to push the limits of these seasons, though, and these days hot cross buns are available for a surprisin
  
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• Meera Sodha’s recipe for Easter tahini tiramisu

  12-04-2025 09:00 via theguardian.com
  
  A super-massive, dark and enticing Easter treat with just a hint of the LevantEaster is a time for family and reflection, yes, but it’s also a time when all things sweet, including pudding, are the main event. Although there are many recipes in the world for tiramisu, it is in the Top Three Sodha Family Puddings and will therefore always have a place on our table. Given that we, as a family, often take our food down a Middle Eastern route (this year, we’ll be eating Iranian fesenjan
  
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• Stalks and all: how to turn a whole head of broccoli into a rustic and tasty Italian pasta dish | Waste not

  12-04-2025 07:00 via theguardian.com
  Broccoli florets and stalks combine to delicious effect in this simple and thrifty bowl of pasta Today’s very simple and speedy Italian classic uses the whole broccoli – even the woody stalk. Inspired by Italian chef Gennaro Contaldo, the approach creates a delicious sauce that coats the pasta beautifully. Trim just a few millimetres off the discoloured end of the broccoli stalk, then, to ensure it cooks down and becomes tender, slice the rest of the stalk into 1cm-long pieces. Conti
  
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• Cocktail of the week: Demon, Wise & Partners’ brumble – recipe | The good mixer

  11-04-2025 17:00 via theguardian.com
  
  A rum espresso martini topped with white and dark chocolate shavings to give it an extra Easter edgeCoffee and chocolate go together almost as well as Easter and chocolate, and the use of dark and white chocolate shavings in this broody number give the drink a nice point of contrast, as well as different aromas.Giorgia Di Stefano and Saira Khan, Demon, Wise & Partners, London EC2 Continue reading...
  
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• Can you pair wine with chocolate? Should you? And, if so, which ones go together?

  11-04-2025 15:00 via theguardian.com
  What to drink with your Easter eggsI spend quite a lot of Easter-time licking chocolate out of my molars, and using every reflective surface to check that my teeth haven’t dissolved. When chocolate is necessary, so is a wine that cleanses the palate, to drink alongside and to complement its flavours.Chocolate is one of those foodstuffs that really coats the palate, which can make it difficult to enjoy anything much else; its sweetness can also ramp up the perceived bitterness, alcohol and
  
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• Trump tariff chaos accelerates AI integration

  11-04-2025 14:34 via foodnavigator.com
  
  The food and beverage industry is prioritising the integration of artificial intelligence in all sectors as Trump's tariff chaos causes concern and confusion in the sector.
  We discover why AI is becoming a priority.
  
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• Cool condiments: ‘little treat culture’ leading to boom in preserves and sauces

  11-04-2025 14:00 via theguardian.com
  Social media, and specifically #CondimentTok, is fuelling trend, with everyone from Meghan to Heinz getting in on the actWhen the Duchess of Sussex’s lifestyle brand As Ever launched last week, the £14 raspberry spread in “keepsake packaging” – AKA a jam jar – sold out within half an hour. If the price seems a little eye-watering for something you could easily make at home, there is one thing Meghan got right: our appetite for condiments – from preserves
  
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• Harry’s, Camber Sands, East Sussex: ‘A startlingly good dinner’ – restaurant review | Grace Dent on restaurants

  11-04-2025 13:00 via theguardian.com
  
  Precise, timeworn food without making a huge song and dance about itA trip to the coast felt in order when the temperature recently suggested that we, the residents of the United Kingdom, have survived another winter. Behold: sunshine, green shoots, cherry blossom, fresh hope and all that good stuff. And, soon, a glut of bank holidays during which we can unveil our factor 50-smeared knees at the seaside and quickly declare that it’s far too hot.But not all British seaside experiences are b
  
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• Recalls of meat, dairy and produce up bigtime globally

  11-04-2025 09:54 via foodnavigator.com
  
  The rise of global food and drink recalls has spiked for the first quarter of the year. Here's why.
  
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• DIY Dubai chocolate: Ravneet Gill’s recipe for crunchy pistachio chocolate

  11-04-2025 09:11 via theguardian.com
  Our baking columnist’s take on the viral bar is made with vermicelli pastry, dark chocolate and white chocolate pistachio cream. It’s simple. Just chill!This is my take on the viral sensation originally created by Dubai-based chocolatier Sarah Hamouda, founder of Fix Dessert Chocolatier. Her ingenious bar, filled with crunchy kataifi pastry and a luscious pistachio cream, took the internet by storm with its well-balanced flavour combination and addictive texture. I’ve skipped r
  
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• GLP-1 market will be worth more than iPhone, report suggests

  10-04-2025 18:01 via foodnavigator.com
  
  A new report has revealed the unprecedented scale of the GLP-1 sector's potential success.
  
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• Super juice success taking functional beverages to new heights

  10-04-2025 12:51 via foodnavigator.com
  
  The decline in alcohol consumption is leading to a rise in non-alcoholic drinks, including superjuices. We find out what these new functional drinks are and how they're shaping the beverage space.
  
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• Tired of tariff talk? Big food’s shares up after Trump’s reprieve

  10-04-2025 11:15 via foodnavigator.com
  
  The pause means trading countries and groups like the EU will no longer for the time being pay their bespoke taxes to import into the US, but will instead face the 10% baseline tariff targeted at the likes of the UK.
  
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• Egg curry and fish patties: Dom Fernando’s recipes for Sri Lankan new year

  10-04-2025 09:00 via theguardian.com
  Mackerel patties to snack on and deep-fried eggs in a rich curry sauce – both are great for new year on 14 AprilSinhalese and Tamil traditions may differ, but the celebration of the new year in mid-April unites the two communities. It’s a major cultural moment that marks the end of the harvest season, and some key customs include everyone cleaning their home to prepare for the festivities (and to clear away bad luck!), the lighting of oil lamps and, of course, food. That can take the
  
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• Matcha trend sends sales skyrocketing but threatens supply

  09-04-2025 15:52 via foodnavigator.com
  
  Matcha is growing in popularity, with many consumers switching their daily coffee for the green tea. We delve into why fashion, flavour and health benefits are boosting matcha sales worldwide.
  
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• Mondelēz remains positive despite tariff uncertainty

  09-04-2025 15:51 via foodnavigator.com
  
  Majors such as Mondelēz and Danone remain positive, while US tariffs create uncertainty throughout the whole of European food and beverage.
  
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• Mondelēz remains positive despite tariff induced stock shock

  09-04-2025 15:51 via foodnavigator.com
  
  Majors such as Mondelēz and Danone remain positive, while US tariffs create uncertainty throughout the whole of European food and beverage.
  
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• How to make asparagus soup – recipe | Felicity Cloake's Masterclass

  09-04-2025 13:00 via theguardian.com
  
  Asparagus is here again! If you have the self-discipline not just to scoff it all immediately in a mound of butter, here are nine simple steps to turn it into a perfect seasonal soupSoup is rarely on the menu when I spot those first spindly green spears of the season – after nine asparagus-less months, I’m barely able to contain my impatience long enough to boil them and slap on some butter, let alone anything a bit more involved. But once the initial frenzy has abated, this is a gre
  
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• 5 things behind the vegan chocolate boom

  09-04-2025 12:32 via foodnavigator.com
  
  How do manufacturers make vegan and plant-based chocolate taste like the real thing and what's next in the category?
  
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• The health needs driving functional food demand

  09-04-2025 09:32 via foodnavigator.com
  
  Consumers know a lot about protein, but when it comes to other nutrients, how far does their knowledge extend?
  
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• From spicy noodles to a light pie: Ravinder Bhogal’s recipes for purple sprouting broccoli

  09-04-2025 09:00 via theguardian.com
  Three ways to enjoy this prince of the brassicas: in a pie with ricotta and preserved lemon, with sausage and noodles in a spicy sesame sauce, and charred with cheesy polenta and anchoviesBefore we start swooning over asparagus and jersey royals, let’s take a moment to appreciate the robust appeal of purple sprouting broccoli. Like its regular calabrese cousin, it’s packed full of nutrients, but the taste is nuttier and more complex, while the texture has a wonderful, satisfying bite
  
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• Secret to stronger pour-over coffee with no extra beans unlocked by scientists

  08-04-2025 17:00 via theguardian.com
  Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effectForget expensive beans and pricey filters – if you want a stronger cup of pour-over coffee, just add water slowly, steadily and from a height, researchers say.While there are myriad ways to make coffee – from moka pots to cafetieres and barista-style machines – pour-over coffee is an everyday staple for many. Now scientists say they have discovered how to make a stronger cup
  
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