The Waltz of the Champagne bubbles

Move over Tchaikovsky, this wine writes itself

Dance with me

How to eat a pomegranate

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Wishbone Broth

I had let it bathe in a brine of smoked sea salt, demerara sugar and savoury herbs prior to its slow oven roast. Massaging its flabby, feather-plucked skin with a browned sage and maple butter, it shriveled and crisped under the heat of the broiler into a satisfying, layer of crunch.

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table for one, s'il vous plait

Amanda Horn / culinary marketer / writer and stylist

Putting food into your mouth is easy. Finding the words to convey the experience and describe it, not so much. But when your grade 8 career test tells you you'll either be a food critic or a stunt person, you have to respond. For now, I shall focus on the former, attempting to translate the delicious and not-so-delicious experiences into words. I'm Amanda, wine student, brand marketer and all around culinary creative. Welcome to my collection of short, quippy, sensual food musings.

Let's Eat

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Bon appetit

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K I T C H E N S Y M P H O N Y

The girl with the octopus

Hot and fast? Low and slow? Corked, uncorked?

Cook with me

Strategy Magazine Next Gen Marketer 2021 —

I am the sum of my experiences, mentors, passions and pursuits

In the Press
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