A Culinary Journey around the World, Well Some of It!









My name is Jules and I love cooking. I started when I was about 7, and experimenting and testing my skills with different flavours from different countries gives me great satisfaction.

Like many cooks, I am inspired by seasonal ingredients and use local providers and organic box suppliers for my larder, it’s better, cheaper and less stressful than a supermarket any day.

I travel a lot for work, and this gives me a chance to visit restaurants all around the UK which inspires me to improve my skills, and broaden my knowledge of food.

I hope you find my blog of interest, I welcome feedback.

Happy Cooking,


8 thoughts on “A Culinary Journey around the World, Well Some of It!

    • Sorry for the delay in responding Molly, the Biryani is here http://www.pukkapaki.com/2012/01/04/mums-green-masala-chicken-biryani/ the Phirni (ground rice pudding with cardamom, saffron & rosewater)

      Serves: 12 people

      1.5 pint whole milk
      50 g caster sugar
      200 ml condensed milk
      60 – 70 g ground rice
      ½ tsp rose water
      200 ml water
      35 g ground almonds
      ½ tsp freshly ground cardamom
      1 pinch of saffron
      Garnish with:
      2 tbsp chopped pistachios
      Rose petals

      1. In a lidded saucepan, heat the whole milk and bring the milk to the boil.
      Then turn down the heat and bowl the milk for a while until it a little thicker.
      (about 5 minutes, stirring continuously)
      2. Soak the ground rice in a little water (only just to cover it).
      3. Add the sugar, condensed milk and ground rice. Let the milk boil and keep
      4. Before it thickens too much, add freshly cardamom into this and let it boil
      until the milk attains thick custard like consistency. Keep stirring so the Phirni
      doesn’t burn at the bottom of the pan. Add ground almonds.
      5. Turn off the heat and stir in the saffron and rose water essence. Cool for a
      few minutes before pouring the Firni into the terracotta bowls or glass bowls
      and top with chopped pistachios and rose petals.
      6. Refrigerate for at least 1 hour before serving.

      Hope you enjoy.

    • Yes Thanks, been back at work for a while but not allowed to drive until Christmas at the earliest. MRI was clear and not heard on EEG so assuming same. Can’t wait to get my license back, trains are not the greatest when you travel most of the country!

  1. Hi Julian, thank you so much for the great resume on our Seafood course in Gramont. It was an excellent write up and good pix. I have tried a few dishes and hope to do the Charcuterie next year. I notice the map of Tasmania on your son’s bowl !

    Cheers Julia

    • Hey Julia, glad you liked it. We have both just completed a ‘cool kids cook’ course, little one loves messing in the kitchen. He made his nan a Banana Cake yesterday and making his Grandad a Victoria Sponge today, it’s their Birthdays and it much better than the sickly sweet stuff in the shops. I am thinking about next year too, I have no done the advanced course yet so may have a go at that, and I have also seen a couple of course in Sardinia and Sicily, one includes some island hopping and squid fishing at night which looks really good. if he could our son would travel the world, bit like us really but the farthest so far is Thailand! Must dash, just writing up a magic Korma Curry I cooked last night, it was that good it’s going on the blog. Take care Julia, KIT XxX.

  2. Hi, Julian I did the Advanced course prior to this last one. Excellent as usual. Now about yo tackle the delish crab tarts we made. The frozen crab meat was too exxy even wholesale so have opted for a tin. That brisè4

  3. Oops that went too early ! To continue …. the brisée pastry was superb, I think it must have been the lard to make it so ‘short’. Thanks for the korma recipe. The method for the onions was different and could be interesting just used deep fried as a garnish.
    I shall be over to England again in May, its still ‘home’ to me ! Bye and keep stirring !

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