Best of web: Seoul restaurant, quince, mushrooms, Slow Food, duck, pumpkin pudding, London eats, chocolate geography, baguettes

• * Lao-Ocean Girl has a review of Star Chef restaurant in Seoul, Korea. It looks mouth-wateringly delicious.

• * I love the sound of these vanilla-poached quinces from Spittoon Extra. Best of all that the fruit was free! Here in the northern hemisphere it’s definitely the season for cooked fruit desserts – we had baked apples and marscapone last night. Heavenly!

• * It’s also the season for fungi. Browners at Around Britain with a Paunch goes foraging for mushrooms – and wisely consults the textbook!

• * At Word of Mouth Stuart Gillies ponders why the Slow Food movement hasn’t really taken off in Britain, while Jay Rayner warns that restaurants going out of business could have serious repercussions for suppliers and British gastronomy in general.

• * Antonia at Food, Glorious Food! cooks duck breasts in bramble sauce – similar to the recipe I learnt at Leiths, though mine was finished off in the oven.

• * Susan at Food Blogga has this mouth-watering recipe for pumpkin pudding. People outside the US might find it difficult to sauce canned pumpkin but it’s not necessary – there is no reason why you can’t cook real pumpkin and then purée it. Each pumpkin variety is slightly different – choose a sweet one that is not too fibrous.

• * Matt from Abstract Gourmet has been in London, exploring some of my favourite haunts like Borough Market and The Eagle in Farringdon and a few places I’m yet to try, such as the St Pancras Champagne Bar. I’m definitely trying the Flat White cafe next time I’m in Soho – as Matt says, London has a dearth of good coffee and I need a few more reliable coffee spots up my sleeve.

• * Test your chocolate geography skills at Intelligent Travel, now in its new home on the web.

• * I hope this doesn’t make a bad person but I laughed my head off when reading Love and Olive Oil‘s sorry tale about baking baguettes. Schadenfreude and all that.

• * Jessica at Ripe London shares some thoughts on cooking with heart.