During a spot of retail therapy in Perth this week, a friend and I wandered past Kisa's. I had heard good things about the food and so it seemed like the perfect opportunity to take the weight off our feet and relax with a glass of something after a hard afternoon slog on the high street.
Food & Drink
Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Chris Hazelton, head chef at The Rookery, Carnoustie, tells Caroline Lindsay why eggs are essential and chives charm him.
The recent panic over the dearth of CO2 supplies must have puzzled many people, as carbon dioxide is constantly vilified as the No 1 villain and “greenhouse gas” in global warming.
It is interesting how whisky distilling has changed, from the days of illicit stills in remote caves to the big pot and column stills of today. Yet the central process, separating alcohol from water, remains the same.
Garry Watson of Gordon’s Restaurant focuses on getting the best flavour out of courgettes with his filo and feta tart
Courier Country has produced some pretty famous faces over the last few centuries. Some have had statues erected to them, others have buildings named after them but I discovered this week that I am not yet done learning about Dundee's past.
Kat lives in Fife and has a passion for local produce and home cooking.
When I think of Japanese cuisine, the first image that pops into my head is fish sushi or some sort of noodle dish.
This summer has spawned many articles and TV programmes on 1918, being the year women – or at least some of them – got the vote and the First World War ended.