Home-brewed coffee has come a long way since a jar of 80s Nescafe. From the latest Nespresso capsules to newer contenders making fully compostable pods and a recent launch straight from Japan, these are ten of the best coffee-machine products to know.

Hard seltzers have been a mainstay in the US for the last few years, with over 80m cans sold there in 2020 alone. And like most good things, these tasty, low-calorie drinks have now made their way over to the UK. One of the best brands to hit the market is Topo Chico Hard Seltzer – a collection of South American-inspired cans designed to take your summer drinking plans with friends to the next level. Here’s why they’re worth a try.

With outdoor gatherings one of the best ways to socialise this summer, it’s no surprise to see some of the capital’s top kitchens upping their delivery game. Whether you’re after a gourmet box filled with Spanish fare, a couple of bottles of wine or a larger option to feed a crowd of hungry friends, these are the ones to try…

Toast is the ultimate crowd-pleaser. A simple base that works just as well with ricotta and blackcurrant jam as it does piled high with avocado and eggs, if you’re looking to take yours to the next level, we asked some our favourite chefs to share their top toast toppings. From an Indian-inspired take on beans on toast to sumac scrambled eggs, these are the ideas to try…

If you fancy yourself as a bit of a mixologist then know there is some increasingly clever and cool bar tech out there. From rotating chillers to garnish growers, and electric mixers to the machine that does everything, here are the things we rate...

Raymond Blanc’s long-held plan to write a cookbook inspired by his mother was finally taking shape last year. Then the pandemic hit. Stuck at home, and isolated from his family – as well as his teams at the mighty Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants – Raymond cooked and cooked. He found himself making simple dishes that evoked happy memories. These home-cooked recipes are the basis of his new book, Simply Raymond. Here, he explains a bit more about his last year – and shares four easy ways with lamb, steak and pork chops.

From a BBQ box with same-day delivery to the crisp subscription service you didn’t know you needed, these are the latest food and drink releases out there.

It would be rude not to BBQ on a bank holiday weekend, so we asked some of our favourite chefs for their best tips and tricks. From how to select the right meat to Tom Aikens’ ultimate sauce, here’s how to raise the bar SLMan style.

Ross Dobson is an Australian food writer and chef. He’s written bestselling cookbooks while establishing a number of cafés and restaurants in the western suburbs of Sydney. His latest venture is Café Royce in Penrith, where he cooks classic and contemporary Australian food. In his new Australia: The Cookbook, he explains exactly what Australian food is today and showcases it with some outstanding examples of it – look out for hot and spicy Australian-Chinese fusions, updated British classics, fresh Thai and Vietnamese-inspired dishes, as well as Greek and Turkish imports. He told SLMan more, and picked out some of his favourite recipes that you can easily recreate at home…

Whether you’re looking for ways to raise your weekend breakfast game or need something quick and tasty to rustle up while entertaining in your garden, a seriously good barcon sarnie is hard to beat. From where to buy the best meat to tips on which bread and accompaniments to use, ten top chefs share their advice for making the best.

The espresso martini is a cold, coffee-flavoured cocktail made with vodka, espresso, coffee liqueur and sugar syrup. It’s not actually a true martini as it contains neither gin nor vermouth, but it’s one of several drinks that calls itself a martini anyway. We asked four top bartenders what makes it so good and how to make the ultimate espresso martini at home.

Lamb season has officially begun, and one of the best ways to enjoy this sweet, tender meat and its delicate flavour is by cooking it low and slow. Ahead of Easter weekend, we asked 14 top chefs to show us how they make the most of this seasonal ingredient at home.