Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.
The Man Behind The Mountain? This January, join the team from Leed’s only Michelin-starred restaurant for a fantastic foodie experience in the French alps.
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
Run for the hills (or the Dolomites, to be exact) for a chic and rejuvenating wellness retreat this November.
This speciality comes mainly from Cremona in Lombardy, and it offers a union of sweet and savoury which is unique in Italian gastronomy.
Kellie Erm pays a visit to Bánh Bánh Brixton for a venture into Vietnamese delights .
Coffee lovers, sip this way. The Wordrobe has teamed up with Blue Coffee Box to treat one lucky reader to a 3-month gift box subscription.
Join the award-winning restaurant for an unforgettable evening of culinary talent this September.
The Wordrobe talks motivational mouthfuls with world-class chef Nobu Matsuhisa.
Move over glamping and forgo the five-star hotels – there’s no better way to experience a sky brimming with stars than in a transparent bubble hotel.
Chantelle Nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean purée and tangy tamarind sauce for a delectable vegan dinner party dish.
The Wordobe talks simplicity, success and Scandinavian style with Harry Faddy of Aquavit London One of…
What does it take to become a gourmand girl boss? The Wordrobe chats French Nordic cuisine and keeping cool in the kitchen with Finnish-born Helena Puolakka, Executive Chef for Aster.
Enjoy Champagne courtesy of Barons de Rothschild, Pol Roger, Bollinger and Charles Heidsieck alongside Michelin-starred mouthfuls at this special upcoming dinner.
This is a quick and healthy version of the takeaway favourite. No grease, just clean, fresh ingredients.
Nothing but fresh, filling goodness.
On a chillier day, nothing beats a bowl of this nourishing dumpling soup.
The Wordrobe gets up close and professional with Fabio Ciervo, the Italian chef striving for exceptional culinary experiences.
This dish works best with black squid ink pasta, which creates a dramatic dish worth devouring.
Dig in to this vibrant and sophisticated dessert.