Chocolate & Hazelnut Quinoa Granola

During exam period in university I survived on nothing but granola and coffee. With food being strictly forbidden in our libraries, granola was the perfect library-friendly food to sneak in. See, your crudites and hummus made too much sound. As would a pack of crisps (imagine the glares as you open the pack).  Anything warm or capable of emitting odors was a strict no-no as well. And anything involving utensils will just decrease your productivity. On a nutritional level you need a healthy kick of sugar and carbs. My granola habit was however, boarding on unhealthy.  I could still munch on dry granola like there was no tomorrow, which is why I rarely buy or make it – no matter what healthy, organic refined sugar-free wholegrain granola made with extra virgin coconut oil and studded with a range of superfoods – 400g of it as an after lunch snack is still not good for you.
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Bread by Bike (London)

I am on a constant quest to find good bread – good sourdough, in particular. The ones with a good crust – the kind that crackles and sings when a knife saws through it; with a moist, elastic and stretchy interior, like a sponge featuring holes large and small; and importantly, a deep earthy flavor with a slight sour edge. To ensure one ticks all the boxes, one needs to really understand the science of it all, and really devote their heart and soul into it. I was therefore thrilled at the news that Andy Strang, the man behind the new bakery Bread by Bike in Kentish Town, is a physicist.
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Arepas with Black Garlic Chicken & Salsa

Foreign restaurants in Beijing when I was a child definitely lacked diversity. There were the French, the Italian, the Japanese – all of which were mediocre at best. More “exotic” ones did open but their lifespans lasted as long as this arepas dish would in your fridge.  My favorite pastime was reading Time Out to discover all the new strange and wonderful openings and sell the idea to my father. Trying out these restaurants with my father was my second favorite pastime.
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