Olivia Potts

1 week ago | thespectator.com | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.

1 week ago | thespectator.com | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.

2 weeks ago | spectator.com.au | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself.

2 weeks ago | spectator.co.uk | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.

2 weeks ago | thespectator.com | Olivia Potts

In 1999, a relatively unknown American chef wrote an essay in the New Yorker uncovering the secrets of restaurants. “Don’t Eat Before Reading This” lifted the lid on both the underworld of professional kitchens and the mentality of chefs. In it, the writer meticulously took down ordering fish on a Monday (old), eating steak well done (for “philistines”), brunch as a concept (despised) and vegetarians in general (“Enemies of everything that’s good and decent in the human spirit”).