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    Interview: Food & Love in a Time of AIDS. A conversation with Nicola Miller & David Whitehouse

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The Latest
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Interview: Food & Love in a Time of AIDS. A conversation with Nicola Miller & David Whitehouse

Interview: Christopher Tan, NerdBaker 2: Tales from the Yeast Indies Cookbook

Interview: Hisham Assaad, author of ‘Taboon’ on Lebanese Baking

KeYa Jam, Taiwan

Supercharge Your Sourdough!

Book Now! Sign Up For My Sourdough Classes in Central London

We’ve been having an amazing time at my Sourdough Masterclasses – so many happy students, so many positive comments, and most of all, so much great breadmaking! If you’d like to join me at one of my classes held in central London, just click HERE to find out more, including how to book for dates in 2025:

The Restoration of Nanzhuang Citrus Taiwanica


Taiwan's Ancient Forests near Nanzhuang Township


Saisiyat Restaurant Nayiluwan, in Nanzhuang Taiwan


A celebration of Nanzhuang Citrus Taiwanica (part 2)


A celebration of Nanzhuang Citrus Taiwanica (part 1)


Planting a Citrus Taiwanica seedling in the Taiwan forest


Nanzhuang Citrus Taiwanica, and the origin of today’s bitter oranges.


KeYa Jam, Taiwan

Quelques Pâtisserie, Taipei, Taiwan

Miaolin Foods, and Boulangerie Le Goût, Taiwan

Curious Table Restaurant, Taipei, by Tim Hsu 


  • in the media
2 December 2023

Chocolate-date layer cake with peanut butter chocolate ganache

If you’re looking for an outstanding chocolate cake, which will stay moist and deliver a huge hit of flavour, with the bonus of peanut butter, this recipe of mine is for you! You’ll find it on the Good Food Australia website
danlepard

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2 August 2022

Cookie cravings

danlepard

danlepard

Chef 👨‍🍳 Baker 🍞 Writer ✍🏻 Photographer 📷 Author 📚 Enjoying life 🏳️‍🌈 #LGBTQ Find me in @guardian @obsfood @GoodFoodAU, Patron @MarmaladeAwards

Well, I’ve got some news. This is my last post… after this I’m having a break from all social media and stepping back from food for a little while. Now I’m everything’s good, there’s no dark secret behind it, but rather it’s something that my husband David @whitehouseofwhitehouse and I have been talking about for a few years now. He would gently ask me, “so when are you stepping back from the online circus?” And I’d say “oh… I don’t know… sometime soon”. It’s all been fun, but for the last few years it’s felt like treading water a little bit. Lots of splashing around, but a bit directionless. So I’m going start with taking a year off, save for a few ongoing baking classes with @cookeryschoollondon. But mostly spend time with David and our elderly pup Bruno. I’ll try and read more, study new things, improve my Japanese speaking from zilch to “he’s not very good but understandable”.…and that’s about it. 
👋
Thank you everyone for being here, I hope I’ve made your days interesting when you’ve read my posts, and likewise I have learnt so much about the world because of you. I’ll leave my social media accounts here for a little while, you know, for security and all that. And onward to life’s next adventure.
東京最後の夜は、写真家であり新米パパでもある友人  @ijawa_121 と一緒に銀座の名店 @ginzatenryu  へ。名物のジャンボ餃子🥟、かに玉がのった天津チャーハン、そして豆腐の“麺”料理まで、どれも最高に美味しかった!その後は 🌈 Town House Tokyo で特大のハイボールを一杯。スタッフもお客さんもすごく優しくて、雨の夜だったけど素敵な時間になりました。
さようなら東京。夢を叶えてくれてありがとう。また来る日まで ✊
👋🇯🇵
On my last night in Tokyo I went out with my photographer friend and new father @ijawa_121 for Chinese giant potsticker 🥟 dumplings at Ginza Tenryu @ginzatenryu, as well as an amazing Tenshin Chahan (crab omelette on top of  rice), and a dish of tofu “noodles”. Afterwards a huge whiskey soda at 🌈 Town House Tokyo (the staff and customers were super sweet). Even though it was raining so much we still had a fantastic night. So long Tokyo. You make my dreams come true. Until next time. ✊
@akasobereiko さん、@hyajima.family さん、@m @akasobereiko さん、@hyajima.family さん、@morningtoncrescenttokyo にお越しいただき、本当にありがとうございました 😊✨
「ミセス・ベリー」として親しまれている @akasobereiko さんは、@marmaladeawards でダブルゴールドを受賞された名人であり、イギリス本大会と @yawatahama_marmalade_festival の両方を支えてくださっている素晴らしい方です 🏅🍊
過去7年間、私の日本でのクラスと活動を温かく応援してくださったことに、心から感謝しています 🙏💕
そしてその専門知識と教える力にも深く敬意を抱いています。
特に、彼女のビターオレンジマーマレードや南国フルーツのコンフィチュールは、まさに逸品です 🍊🥭
いつも優しく助けてくださって、本当にありがとうございます!🌟
🍊🇯🇵🧡
Thank you @akasobereiko and @hyajima.family for making the journey to see me at @morningtoncrescenttokyo. “Mrs. Berry” as she is affectionately known is a @marmaladeawards double-gold winner as well as a supporter of both the awards in the U.K. and the @yawatahama_marmalade_festival. I will be forever grateful for @akasobereiko support for me classes and time in Japan o er the past 7 years and admire her teaching and expertise as you can see in the exceptional bitter orange marmalade, and her tropical confiture. Thank you for always being helpful!
Met up with Nao from her company @ako_natural_yeas Met up with Nao from her company @ako_natural_yeast, who make a rice-based natural dry yeast that doesn’t have the overt flavour of the big-brand dried yeast. Plus, it gives the bread added softness like in this tin bread here that had been frozen for three months (I had written “weeks”), plus has been out thawed for days, and it still has a bouncy soft bread texture. This was made with Hovis brand British flour, and you can see how much darker the crumb is just through oxidisation due to the flour type used. Whereas, they also made fantastic baguette style bread using @e5bakehouse’s house-milled flour and the flavour was amazing, with a great crust colour as well. The yeast from @ako_natural_yeast will be available in the UK very soon. Can’t wait!
🍞🇯🇵🌾
@ako_natural_yeast のなおさんと再会。彼女の会社では、お米を使ったナチュラルドライイーストを作っていて、大手メーカーのドライイーストのような強い香りがなく、パンにやさしい風味とふんわり感を与えてくれます。
🍞🌾
写真の角食パンは、なんと3週間冷凍されていて、解凍後もしばらく経っているのに、まだふわっと柔らかくてびっくり。これはホービス(Hovis)の英国産小麦粉で作られていて、粉のタイプによってクラムが酸化して濃い色になっています。
🍞🌾
一方で、@e5bakehouse の自家製粉の小麦粉を使ったバゲットも焼いてくれて、そちらはクラストの色も香りも最高で、ものすごく美味しかった!
🍞🌾
@ako_natural_yeast  のイーストはもうすぐイギリスでも販売開始予定とのこと。とても楽しみです!
そして最後は @morningtoncrescenttokyo のサ そして最後は @morningtoncrescenttokyo のサワードウ・ワークショップ。2クラスともすぐに満席になって、本当にうれしかったです。日本産の小麦と粉を使って、サワードウとフォカッチャを作れたことが特別でした。みなさんが焼いてくれたパンも素晴らしくて、感動しました!🌾
思い返せば、東京で初めてサワードウのクラスをしたのは2018年。あれから7年経って、いまも多くの方が焼き続けてくれて、写真を送ってくれたり、どんどん情熱的になっているのを見ると本当に胸が熱くなります。🍞
ステイシーさんと素晴らしいチームの皆さん、この3週間本当にありがとう。そしてワークショップに参加してくれた皆さん、満席にしてくださって、毎回たくさんの熱意を持って来てくださって、心から感謝しています。
🍞🌾🇯🇵
And finally, it was our @morningtoncrescenttokyo sourdough workshop with two classes, sold out from the start. Wonderful to use Japanese-grown grain and flour for the sourdough and focaccia. Great breads by everyone, and it really stirred my heart to see everyone bake so well! I think my first sourdough class in Tokyo was back in 2018, and now seven years later it’s wonderful seeing how many of you are continuing to bake sourdough, sending me photos, and really becoming so passionate about it. Thank you to Stacey and all her wonderful team over the past three weeks. And thank you to all for selling out the workshops, and bringing so much enthusiasm to every day.
東京で友人たちとお刺身ディナー。
日本の職人ベイキングとクラフト製粉界のスーパーヒーロー  @ikedahiloaki さん、テレビ司会者で「パン倶楽部」創設者の  @kongaripanda さん、そして京都の大茶匠  @hoshinkai_soshinkimura さんとご一緒に。
🐟 
お刺身はもちろん素晴らしかったですが、最初に出てきたクリーミーな中身のコロッケと、海藻ソースで温められたお豆腐も最高でした。
🍱
その後のお刺身に続いて、「スパムフリッター」を上質なお肉で作ったような一品も出てきて、これもまたとても美味しかったです。
🍣
でもやっぱり、一番のごちそうは、素敵な会話と素晴らしい仲間たちとの時間でした。
🇯🇵 
A sashimi dinner with friends in Tokyo at Uokin @uokin_honten in Shimbashi. With the superhero to Japan’s artisan baking and craft milling community @ikedahiloaki, TV presenter and founder of “Pan Club” @kongaripanda, and Kyoto Grand Tea Master @hoshinkai_soshinkimura. The sashimi was of course wonderful. The meal started with a croquette that has a creamy filling and crisp breadcrumb crust, and hot tofu in a seaweed sauce. Wonderful. Then, after the sashimi, we ate a version of a “spam fritter” but made with a higher-quality meat filling and that was delicious too. But of course it was the company and conversation that made it a wonderful evening.
ハッピー・プライド!
🌈🏳️‍🌈🩷❤️🧡💛🤎💜💙🩵💚🤍
新宿のゲイバーに来ています。ここは  @yossi_jpn  のおかげで知ったお店で、オーナーともお友達だそうです。
でも、こうして気軽に楽しめるのは、多くの人たちが声を上げてくれたおかげ。私たちが恐れや差別なく生きていけるように、活動を続けてくれた人たちがいるからこそです。
🌈
何のトラブルもなくバーに入れること。東京のような大都市に、ゲイバーが集まるエリアがあって、警察の摘発もないこと。当たり前のように思えるかもしれませんが、私は今61歳で、20代の頃はまったく違う世界でした。
🌈
だからこそ今日は、声を上げ、行進し、自分らしく生きてくれた人たちに心から「ありがとう」を伝えたい日です。
私たちもその流れの中で、自由に生きていけるようになったのですから。
🌈
Happy Pride! Here I am in a gay bar in Shinjuku, thanks to my friend @yossi_jpn. But all of this wouldn’t be possible to enjoy without the campaigning by so many people to allow us to live our lives without fear or persecution. I’m now 61 years old, and when I was in my 20s, the world wasn’t like this. So it’s a day to say thank you to all of the people who marched, protested, and lived their life out-loud in order that we could do the same.
草間彌生美術館は、彼女のポップで遊び心あふれる作品のイメージを超えて、想像以上に深く、心に響く展覧会でした。
今回は東京で展覧会のコーディネーターをしている友人の陽子さんと一緒に訪れ、草間さんの作品や展示への控えめなアプローチについて、たくさんの興味深い話を聞くことができました。
館内には撮影が禁止されているフロアが2つありますが、実はその2つこそ、彼女の作品の内面的な深さや親密さを感じることができる、ぜひ見てほしい展示だと思います。
作品解説やキャプションも非常に読み応えがあり、鑑賞をより深めてくれます。
入館料は比較的安価ですが、事前予約が必要です。
東京を訪れるなら、ぜひ足を運んでほしい展覧会です。
🔴🟣🟡🔵⚪️🟢
The Yayoi Kusama Museum is much more than the artist’s very popular and more well-known art, and much deeper and profound than I was expecting. I went with my friend Yoko who is an exhibition coordinator here in Tokyo and she was able to give me so much insight into Kusama’s work and reserved approach to exhibiting her art. There are two floors that you cannot photograph, and in many ways they are the ones everyone should see the most, as they show the depth and intimacy in her work. The captions and descriptions are fascinating. The tickets to the museum are inexpensive, but need to be booked in advance. Definitely a show to see when you’re in Tokyo.
今朝はすごく早く外に出ていて、コーヒーが飲みたくなったんだけど…日本にいることを忘れてた☕️ 普通のカフェって朝早くはやってないんですよね。
そんな中で見つけたのが @butch_sandwich というサンドイッチバー。店主のボブ・ヤマグチさんは、パン作りを始めてまだ数年。ほぼ独学なんだそうです。
パンも素晴らしいけど、やっぱり主役はサンドイッチ!ぜひ行ってみてください。きっと満足しますよ😊

So early this morning I was out and found myself needing a coffee. But I forgot that I’m in Japan, and coffee shops aren’t normally open early in the morning. Then I saw this sandwich bar that was open called @butch_sandwich The owner, Bob Yamaguchi, has only been baking for a couple of years and has pretty much taught himself. The breads are wonderful, but of course the sandwiches are the main event. Do go, you won’t be disappointed.
友人のヨシさんと一緒に、新宿のはずれにあるこぢんまりしたお店「ずず」  @gyoen_chaya に行ってきました。ここでは、あたたかい鍋料理が楽しめます。
鯛鍋で有名な松山でも食べたことがあるけど、こちらの鍋も同じくらい美味しかった!ただ、前菜とお漬物がすごく良くて、そっちにも気を取られました😄
🍛
Went with my friend Yoshi-san @yossi_jpn to a little restaurant tucked away on the outskirts of Shinjuku called ‘Zuzu’ @gyoen_chaya that does these hot pot dishes. I’ve had them in different places: for example Masuyama does one with Sea bream that they’re very famous for. This one was equally delicious but competing for attention were the great starters and pickles.
I LOVE a jar of great marmalade! For John Aglionby I LOVE a jar of great marmalade! For John Aglionby @johnaggers, who made this golden jar, his day job isn’t boiling oranges but rather as South East Asia editor at @nikkeiasia, the renowned publishing house, and formally at the @financialtimes in London. John hand-delivered to me this morning a jar of Natsu Mikan marmalade that he made recently. And I must say both Stacey  @morningtoncrescenttokyo and I thought it was wonderful. Sure the chunks of peel are huge, Godzilla-sized, but deliciously chewy and tender so it’s all rather fantastic. Just a gentle bitterness, a beautiful rich orange colour, lovely acidity, And not too sugary-sweet either. Surely top marks! But I’m a retired judge so it’s not up to me. I’ll leave it all to the wise heads at @dalemainmansion and the @marmaladeawards now.
Had a great evening with @johnaggers and his lovel Had a great evening with @johnaggers and his lovely wife Ati somewhere in the basement of the Marunouchi Building in Tokyo, where there seem to be lots of Izakaya-type places where you can snack on different dishes without ever feeing too full. We ate “Deep-Fried Soft Chicken Bone”やけに肉厚な軟骨の唐揚げ, Miyagawa Chicken Liver and Garlic Chives 宮川さんのレバーとニラ, an avocado, courgette and wasabi salad (very good), Samushin’s Spicy Mapo Tofu with Shrimpサムシン海老の麻婆豆腐 どんぶりごはん大付き (fantastic), and a sort of Mackerel rice similar to sea-bream rice.
今朝も  @morningtoncrescenttokyo は “チェルシー” な朝です。生徒さんたちが持ち帰る用に自分で焼く前に、まずは味見用にひとバッチ焼いておきます。オーブンから漂ってくるブラウンシュガーとスパイス、レモンの皮が混ざった香りがもう…たまらなくてクラクラします。夢に出てくるのは、あの昔ながらのベーカリー。チェルシーバン、エクルズケーキ、パーキン、ブレッドプディング、ソーダファール、バンバリーケーキ……イギリスの焼き菓子たち。でも今のイギリスはどこもデニッシュばかりで、ちょっと寂しいな。
🍇🧈🍞
It’s another Chelsea morning at @morningtoncrescenttokyo. We bake a batch ahead for the students to taste, while they bake their own to take home. And the aroma coming from the oven, of bubbling brown sugar, spices, and lemon zest is SO head spinning in the best way. I still dream about going into a bakery and finding Chelsea Buns, Eccles Cakes, Parkinson, Bread Pudding, Soda Farls, Banbury Cakes, and more.
近所の  @tonkatsumiyako  で、とんかつ定食をいただきました。注文した上質な豚肉が、目の前でカットされて、衣をつけて揚げられるのを見るのが好き。何も隠さず、シンプルに出してくれるのがいいんです。ゴマをすり鉢で擦って、とんかつソースに混ぜたら、めちゃくちゃ美味しかった!最近はノンアルビールにハマってて、とんかつとすごく合います🍺
🍛
Had a very good Tonkatsu set dinner at my local @tonkatsumiyako. I like that you can see your choice of prime pork being cut, trimmed, breaded and fried, and served do simply that there’s nothing masked or hidden. I ground some sesame seeds into the tonkastu sauce, and it was the business. Have taken to drinking 0% alcohol beer and the two go very well together.
今日は @morningtoncrescenttokyo のチェルシ 今日は @morningtoncrescenttokyo のチェルシーバン教室、満員御礼で本当に楽しい一日でした!
みなさんが生地をこねて、フィリングを詰めて、成形していく様子がとても素敵で、見ていて嬉しかったです。
🇬🇧
よ〜く見ると、3種類のフィリングがあるんです:
・伝統的なカラントとスパイス
・ @dalemainmansion  のマーマレードとオートミール
・ダブルチョコクッキー風味
🇬🇧
どれも美味しかったけど、やっぱり私は昔ながらのチェルシーバンが一番好きかも。でも他の味もかなり気に入っています。
🇬🇧
あと3日間、クラスが続きます。もっとたくさんチェルシーバンを一緒に作るのが楽しみです!
🇬🇧
Had a fantastic day at our sold-out @morningtoncrescenttokyo Chelsea Bun  classes. Loved how everyone took to making, filling, and shaping their buns. If you look closely, you can see three different fillings: a traditional currant and spice; @dalemainmansion marmalade and oatmeal; and a double chocolate cookie flavour. Though I think my favourite is still the traditional Chelsea bun, I do like the other flavours very much. We still have another three days of classes ahead, can’t wait to make more Chelsea buns with you.
Bedtime in Tokyo. Had a very early night last nigh Bedtime in Tokyo. Had a very early night last night, dinner at about 5 pm then on the way to the hotel stopped in at @seven_eleven_japan and got one of these to eat in bed. It’s called “Seven Premium Gold Monaka with Sweet Red Beans”, and I guess it’s a distant relative of a type of Japanese dessert called “wagashi”. This Monaka has a filling of sweet azuki bean paste inside of vanilla ice cream, sandwiched between two thin, crisp wafers made from mochi. Utterly delicious. I slept very well.
Stacey who runs @morningtoncrescenttokyo suggested Stacey who runs @morningtoncrescenttokyo suggested we have lunch today from this Bento Box delivery business run by an elderly chef in a small kitchen in one of the side streets. We went to pick up the food ourselves and he chatted with us explaining he used to be a baker and make tin bread (shokupan) for the local businesses. Of course it tasted delicious! We had chicken thighs cooked with ginger, a daikon pickled salad, and some “healthy grain rice” which is white rice mixed with grains, or seaweed or other things.
Make 2025 the year you supercharge your sourdough Make 2025 the year you supercharge your sourdough baking. Join us at the @cookeryschoollondon on Friday 27th June 2025, 9am-4pm, for our hands-on workshop where you learn all the tips, tricks and skills you need to make the sourdough bread you’ve always wanted.
🌾🍞
The thing I really love about it is the way that you just take flour and water and - in this beautiful warm weather we have right now - create your own sourdough starter within a week. And from that make a cracker of a loaf that’s full of flavour, the sort that will turn a few simple ingredients into an amazing meal.
🌾🍞
Click on the link in my profile above for the @cookeryschoollondon and join us for a great day’s baking.
とっても楽しみ!明日から @morningtoncr とっても楽しみ!明日から @morningtoncrescenttokyo で、ソールドアウトのチェルシーバン(イギリスの伝統的な甘いパン)の実習クラスが始まります!
でも実は…特別なお楽しみもご用意してます!
みなさんにサプライズで、バブカというユダヤの伝統的な甘いペイストリーの作り方も2種類デモします!
チョコ&くるみバージョンと、抹茶&アーモンドバージョンです!
どちらも大人気の味。
待ちきれません!では明日お会いしましょう! 
Very excited! Tomorrow we start our sold-out Chelsea Bun hands-on classes at @morningtoncrescenttokyo Tokyo. But also as a special treat and surprise for everyone I’ll also be demonstrating how to make two types of Babka! One with chocolate and walnut; and one with matcha and almond! Can’t wait! See you then!
Went to watch @croft_bakery’s founder Chef Kubot Went to watch @croft_bakery’s founder Chef Kubota-san at work teaching at @happycooking_tokyo making an ancient grain sourdough, wakame seaweed “chapeau”, and Japanese-style loaf tin carrot cake. I rarely get a chance to watch someone else teach baking so it was a special moment. Chef Kubota-san is a fantastic baker, super talented.
🍽️
Chef Kubota-san gave me one of his ancient grain loaves to bring back, and by chance I bought a serrated knife last week at @standardproducts_official. Stacey @morningtoncrescenttokyo mentioned they’d had smorgasbord open sandwiches at home recently so I thought I’d do the same in my hotel room. So with some Hokkaido butter, pumpkin salad, and cold grilled sablefish from the local @seven_eleven_japan I thought I’d do the same, and they were amazing. Washed down with ice cold jasmine tea, completely delicious.
👊
So great to meet up with everyone today! 
@croft_bakery
@happycooking_tokyo
@kon1192
@bakery_hygge
@boulangerie_lelion
@cafe_lelion
@akutsu_3_chi 
🙌
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Interview: Food & Love in a Time of AIDS. A conversation with Nicola Miller & David Whitehouse

  • Interviews & Reviews

Interview: Christopher Tan, NerdBaker 2: Tales from the Yeast Indies Cookbook

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Interview: Hisham Assaad, author of ‘Taboon’ on Lebanese Baking

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Chocolate-date layer cake with peanut butter chocolate ganache

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Dan Lepard