Bernie J Mitchell


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Ice Cream

One of the best and most dangerous things in Argentina is the availability of ice cream. There is non of this lame arsed lolly pop / cornetto rubbish. Every few blocks there is a shop that is being lazy if it has anything less than twenty flavours AND you can call on the phone until very late at night and get ice cream delivered to your home. Friday night we drove past an ice cream bar the size of an oil tanker at one o'clock in the morning with every table inside and out full with young and ol
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Wordsworth and Tigre

I am writing this sitting at the table in the picture. I would LOVE you to think I am having a Chatwin type adventure in the middle of nowhere. In many ways it is the middle of nowhere, but it is somewhere - somewhere just half an hour train ride from the centre of Buenos Aries.  You can only get here by boat, at night there is the buzzing of nature and when you wake up at three o'clock in the morning you are scared because it is SO quiet. As I get older I think more and more about Words
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Glam Pizza Club

It is always good to have a longstanding  friend that owns a nightclub. Six years ago Super Cool Wife and I had our joint hen / stag do at 'Glam' in Buenos Aries and last night we were back for a pre-wedding groove for a couple of our dearest friends. Of course my mind was straight to food and while others photographed the happy couple I headed for the kitchen, except there was not one. Instead a pop up pizza factory had landed in the back of club to produce "Pizza a la Piedra" bathed in di
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The aeroplane community......

I have yet to put my finger on it, there is something about a plane ride that is both beautifully and peculiarly social.Maybe it is because you fall asleep with two hundred people you have never met before? Or you eat three meals out a plastic container in a confined space with complete strangers? Maybe the person next to me will take too much? Maybe we won't talk enough and they will think I don't like them?I always worry that I will snore in my sleep and the stranger next to me will suffer (I
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Risotto it is as simple or as difficult as that.

I was very lucky growing up, when I say growing up I mean between the age of 20 and 30. I spent a lot of time making risotto and it turned from a product to an art. I still have not perfected the art but I practice every chance I get. There is hardly anything to risotto - rice, onions, garlic, wine, stock and salt 'n' pepper. How hard it that? Very. I was taught how to make this dish by Hugh, one of the best people I have ever worked with in my life, (we used to go mountain biking together until