Craft & Kitchen

Why Slow-Fermented Dough Tastes Better

The Fat Ninja

Published on: 11/06/2026

Same-day dough can't fake it. Here's what 48 hours of cold fermentation actually does to flavour, texture and digestibility — and why we organise the whole kitchen around it.

Craft & Kitchen

Burrata Goes On After the Fire (Here's Why)

The Fat Ninja

Published on: 06/06/2026

Cold cream, blistered crust, ripe tomato. The timing — and the small act of restraint — behind the one topping we never bake.

Craft & Kitchen

What Makes a Margherita Worth Remembering

The Fat Ninja

Published on: 04/06/2026

Three ingredients, nowhere to hide. Why the Margherita is the hardest pizza on our menu — and the one we quietly judge ourselves by.

Craft & Kitchen