When the United Nations announced that we could all fight world hunger by eating more insects, most Scots probably 
turned green at the thought. But Fiona MacGregor is championing the cause after a visit to Cambodia

RECENTLY launched, The Macallan 1824 Series is an innovative new range which showcases two of The Macallan’s greatest strengths; oak sherry casks and natural colour.

A PROPOSAL by the EU to ban the serving of olive oil in glass jugs in restaurants has been ridiculed by British politicians.

ONE of Scotland’s top chefs has split from the award- winning hotel where he made his name and is planning to open a rival restaurant.

THE Scottish Government’s ­legislation to introduce minimum unit pricing (MUP) for alcohol is a high-profile controversial policy that has generated much debate in Scotland and beyond.

AS it’s Coeliac Awareness Week, nutritionist Christine Bailey has pulled together some great gluten-free recipes from Nairn’s. Visit www.nairns-oatcakes.com for even more recipes.

ALWAYS on the look out for new sushi restaurants, I was thrilled when a friend suggested Bonsai Bar Bistro for supper. Set between Holyrood and South Clerk Street, it is a small, unassuming restaurant.

HERE’S a non-typical example of a conversation at Spectrum Towers.

FOR people of a certain age, familiarity with wine and the delightfully quirky Oddbins chain went hand in hand.

WAGYU beef is renowned worldwide as one of the most expensive beefs you can buy.

What do flaming foreigners do for us? When it comes to food and drink, “a lot” is the answer. Apart from supporting exports worth £5.31 billion, foreign workers here play a big role.

The ‘water of life’, especially in single-malt form, is one of Scotland’s most enduring exports. But should it really be mixed with condensed milk? Fiona MacGregor reports

SCOTTISH scientists have developed a new technique for detecting potentially-fatal bootleg whisky.

MORINDA citrifolia (aka the dog dumpling) smells like cheese when ripe, resembles an obese caterpillar, and is especially attractive to ants and fruit bats. Then there’s the durian, which gives off an odour like turpentine and has a custard-textured pulp.

THE creater of World Whisky Day says that a national holiday should be created to mark Scotland’s national drink.

HEAVY, ripe and alcoholic expressions of shiraz (or syrah) have given it an unfair reputation for brashness. While this generalisation was never completely true, the current popularity of cooler-climate versions has brought freshness, subtlety and balance more to the fore.

THERE are many things I like in restaurants, but the acronym BYOB is my second favourite – pipped only by the same letters on the door of a restaurant within 100 yards of a decent off-licence.

LEARNING to cook, no matter what level you’re at, is all about a few essential things. Whether you enjoy trying new recipes or ingredients, just love cooking for your family and friends or you’re training to be a chef, there are a few key things you need.

TWENTY minutes into the demonstration I had my lightbulb moment with: “I could do that.”

THE Red Box Noodle Bar is set handily close to some of the main university buildings on West Nicholson Street. With takeaway additional to their sit-in tables, the small restaurant was packed on the weekday we went in.