One of the best meals I have had out at a restaurant recently was at Arthur’s Dinette. Shared tuna tostada, grilled prawns with harissa and, the best, pierogies with a date purée, sour cream & caramelized onions. Main was chicken schnitzel w/ pickle sauce. Dessert was NY cheese cake w/ strawberries

A lot of travelling recently and not much posting. Am in Mtl and so enjoying tasting three of my favourite things. Freshly backed poppy seed bagels from St Viateur, red pizza from La Salle bakery, and ricotta-filled cannolis, these from Amaretti. #foodsky.

Bbqed lemongrass chicken thighs on rice and served with a salad with Thai style dressing. #chemistswhocook.

Always a favourite is shrimp fried rice. #chemistswhocook.

A fancy lunch. Vichyssoise with chive oil & croutons. Smoked salmon tart on puff pastry. Crepes, both savoury and sweet. Savoury ones have sautéed mushrooms, ham, cheese enrobed in a béchamel. #chemistswhocook #foodsky

Homemade pizza with wholemeal dough one night and fresh linguine with pesto another night. TBH I don’t think the wholemeal worked for flavour. #chemistswhocook.

A fantastic finale to the C2C meeting @st-andrewschem.bsky.social, bringing together #researchers from Japan, Germany & UK to discuss π-conjugated materials. Thanks to all participants & speakers.🥳 Kudos to Kaitlin, Yinxuan & Jiaxuan for helping @chemguyeli.bsky.social organise the event.🙏

Glorious morning in west sands. This was taken at 7:15. #standrews #scotland

Yesterday I made pan roasted chicken thighs with a lime butter sauce and served with sautéed peppers. Today it was kofta kebabs. I made both lamb and beef ones, flavoured slightly differently. Served either sumac onions and grilled eggplant. #chemistswhocook.

First two meals made after my trip to Japan are Asian inspired. The first is teriyaki salmon and rice with seared broccoli. I also made a tuna tataki with garlic chips and ponzu dressing. Second meal is pad kra pao, served classically with a fried egg and sliced cucumber. #chemistswhocook.

Japanese food arguably may be my favourite and meals in Kyoto didn’t disappoint. Here is a small selection of highlights. Seared bonito served in a refreshing cold ponzu, perfect tonkatsu, wagyu steak sublimely cooked and eaten with salt and horseradish. Beef heart sashimi with mustard and onion

Bacon roll with brown sauce. Turns out back bacon is better than Canadian bacon for this dish. Served with a zesty Caesar salad to cut through the richness. #chemistswhocook.

Kofta kebab, served on Lebanese flat bread, a garlicky spiced mayo and sumac pickled onions. I also made tabouleh salad. #chemistswhocook.

Some recent meals included grilled veggies and souvlaki, Soboru don, basically flavourful minced chicken and scrambled eggs, served w/ avocado and broccoli, and a Thai red fish and prawn curry over sticky rice. #chemistswhocook

Carnitas tacos. Pork shoulder confited in lard, citrus and spices. It was the centrepiece of tacos tonight. Made a jalapeño sauce by cooking jalapeños and garlic in water and then blitzing w/ cilantro, lime juice, oil, agave syrup. Guacamole and shredded lettuce completed the taco. #chemistswhocook

Another request from my daughter was to have a simple risotto, this one flavoured with lots of Parmesan, fresh oregano and chives. Served with grilled, spiced chicken breast, kept moist as I brined them, and grilled eggplant and green beans. #chemistswhocook.

My daughter requested tempura, Even on this perfectly hot day. Tempura oyster mushrooms, red pepper, sweet potatoes, green beans, prawns. Batter was rice and AP flour, salt, cold soda water. #chemistswhocook

Penne arabiata. It has zing, a bit of heat and comes together in about 15 min. #chemistswhocook

A meal that comes together in 10 minutes is chilli, garlic, peanut butter noodles. The protein were prawns. I used yakisoba noodles. Quite addictive. #chemistswhocook

A smashed bacon cheese burger. This one had a homemade burger sauce and I smashed the burger with some thinly sliced onions. #chemistswhocook.

Spanakopita. Filled with loads of feta, spinach, scallions, onion, dill, oregano, parsley, some nutmeg, salt and pepper and bound with egg. I made a filo dough rose on top with the extra sheets. #chemistswhocook.

Chicken souvlaki on the bbq and served with lots of grilled veggies, a Greek salad, and tzatziki. #chemistswhocook. #foodsky

A Korean grilled salmon. I used the same marinade on the prawns. Served with grilled corn and broccolini. Also the first strawberries of the season are in. #chemistswhocook. #foodsky

First meal back that I cooked was grilled rib eye steak with a Thai inspired sauce, served with rice, salad with a Thai dressing and steamed broccoli. The clematis is in full bloom and what a beautiful morning to walk th dog on the beach. #chemistswhocook #foodsky.

I had a blast hanging out in Namur for @icel2026.bsky.social. Of course, it is about the people. But I go to eat Thai, Japanese, Lebanese, Latino-Belgian, and of course local Belgian food, sharing each meal with friends and colleagues.

Birthday dinner was pesto (of course) on fresh spaghetti (co-made with my son) and a chocolate cake (made by my daughter and wife). What a lovely way to end the day. #chemistswhocook.

It has been 10 years since I last had the pleasure of visiting Strathclyde. It was a lot of fun to hear about some great science, catch up with friends and collaborators and to partake in some tasty meals. Many thanks to Sebastian Sprick for organizing a packed day.

Tonight was a soy ginger an garlic salmon served with rice, charred broccoli with garlic and avocado. Sunday I bbqed and made souvlaki pita sandwiches with tzatziki and Greek salad #chemistswhocook. #foodsky

Congrats to Mahni for passing his viva with flying colours on a glorious spring day. Many thanks to @jakeylg.bsky.social and Dan Congrave for acting as examiners and to David O’Hagan as convener. #tadfsolutions @standrewschem.bsky.social @standrewsosc.bsky.social @ezc-group.bsky.social

A truly special an memorable meal at A Wong to celebrate life, successes and friendship. Flavours were familiar yet presentations wowed and each bite was a flavour bomb. 30 courses, mostly single bite, over 3.5 hours celebrating Chinese cuisine.