Drone deliveries, DNA diets and 3D menus: how we'll eat and drink in the future

CREDIT: SCOTT WRIGHT

CREDIT: SCOTT WRIGHT

Have a taste of this: you fancy going out for dinner, so you ask your voice-activated reservations device to recommend a restaurant based on your culinary tastes and budget. When you walk through the restaurant door,  staff instantly recognise your face, recall your name and remember it’s your birthday, along with your favourite drink and the most appropriate food for your genetic profile. For the full story click here.

Chef Martha Ortiz: bringing the colours, textures and flavours of Mexico to London

CREDIT: LINDSAY LAUCKNER GUNDLOCK

CREDIT: LINDSAY LAUCKNER GUNDLOCK

Martha Ortiz glides through Mexico City’s San Juan market like a ballerina, reed thin and elegant. She pauses at a produce stall, a kaleidoscopic tower of fruit and vegetables, and extends a lissom hand to accept a slice of a red-fleshed pitahaya. Onwards to a chilli stall, fragrant with smoky spices, where she wafts a pasilla mixe variety under her nose, as gracefully as if it were a rose.  For the full article click here.

The Telegraph: Turn leftovers into feasts with help from the country's top chefs

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WastED, the sell-out pop-up ­restaurant at Selfridges in London, is proving kitchen leftovers can be turned into ­spectacular meals.

During his five-week residency, the New York chef Dan Barber, along with guests including Fergus Henderson, ­Raymond BlancAlain Ducasse and Jason Atherton, has transformed ­ingredients that would otherwise go to waste (stale bread, cheese trimmings, pockmarked potatoes) into feasts, such as the cores of spiralised vegetables served with a cream made from tinned-chickpea water, and the restaurant’s signature dish of a whole charred cod’s head whose meat is excavated by diners. To read more click here.

The Telegraph: The Indian restaurant revolution - move over, chicken tikka masala

CREDIT: HAARALA HAMILTON & VALERIE BERRY

CREDIT: HAARALA HAMILTON & VALERIE BERRY

A symphony of spice has been wafting through my Instagram feed lately, the images so vibrant I can – almost – smell them. There’s ruby-red goose vindaloo scattered with caramelised onions; slow-cooked lamb shanks in a sauce so rich I want to bathe in it; fried eggs on chilli-cheese toast with masala beans. This is Indian food UK-style in 2017. And there’s not a chicken tikka masala to be seen. To read the article in full, click here

Delicious magazine: Down with flavoured water

Image: Delicious Magazine

Image: Delicious Magazine

Add a splash of fruit flavouring and a drop of antioxidant and suddenly what looks like a plain old bottle of water becomes a must-have superfood with a supercharged price tag. What a wheeze, says this food writer.

Read the article in Delicious Magazine: The Rant - Down with Bottled Water >

Telegraph Weekend: Unlocking the secrets of the Mediterranean diet

The summer holidays are drawing to a close, but chances are you’ll remember the food – those sun-drenched meals enjoyed with loved ones – long after you’ve packed away the beach towels. For me, it’s the flavours of the Mediterranean that shine most brightly. 

To read the full article click here

Telegraph Magazine: Ssssh! The secret Asian garden in Dorset

A former plant nursery in the postcard-pretty Dorset countryside is the setting for our interview – rural England in all its glory. But as we step inside the greenhouses at Ryewater Nursery, six miles from Sherborne, we’re transported to another place entirely.

To read the full article click here

Telegraph online: How to organise your freezer

Photo credit: Alamy

Photo credit: Alamy

Freezer hoarders

What’s in your freezer? If it’s full to the brim with UFOs – unidentifiable frozen objects – you’re in a very large club. A recent survey found that food worth £50 is languishing in the average British freezer – but almost 20 per cent of us don’t make the most of it.

Read the article - Telegraph Online: How to organise your freezer

Delicious magazine: Is it really healthier to go gluten-free?

Fifteen per cent of adults in the UK are now avoiding gluten or wheat, and sales of gluten-free products are soaring. Many are ditching gluten because they believe it’s a healthy option, but most are doing so without a medical diagnosis. So what’s going on here? Is going gluten-free actually good for you – or is it a pointless fad?

To read the full article click here

The Guardian: why do sugar levels keep rising in our breakfast choices?

Image: The Guardian

Image: The Guardian

The sugar on our collective breakfast tables is piling up at an alarming rate. Despite a barrage of health warnings on the white stuff, a report last month from Action on Sugar showed that one in five cereals now contains more sugar than three years ago, and some are 18% sweeter.

Read the article in full - The Guardian: Cereal offenders: why do sugar levels keep rising in our breakfast choices?