Laksa-days
A winter warmer with some truly beautiful Chenin…
Yum Ven
What to do with the venison or beef lying around your fridge…
Sunshine in a bowl - chicken and chorizo stew with Roussillon red
Guess what’s knocking around in my fridge?
Curry favourite
Chenin with Channa Dhal? P’haps…
It’s a Bomba Rice - Who Ate All The Paellas?
Valencian in origin paella has mutated, but is still a wonderful party dish…
Matching wine and charcuterie - an experiment
Matching wine and charcuterie - an experiment by Fiona Beckett
Terroirs delights
An example menu from Terroirs wine bar in Charing Cross - the new London restaurant scene smash hit
Game for a laugh - Great meat and fish in Corrigan’s new restaurant
Our sales and marketing director, Doug, sacrifices himself once more by paying a visit to Richard Corrigan’s latest opening in Mayfair
Knowing Your Unions
Revisiting the cliches…
Gastronomie domine
REAL FOOD DINNER – South West Cuisine de Terroir by Michel Dussau
Cometh the hour, cometh the chef and his massed battalions of ducks. Our “Real-Plete Food-and-Wine Dinner” was a cartoon of Hogarthian excess juggling hilarious generosity with the swaggering exposition of the artisan’s art.
Real Food Menu by Michel Dussau
Grown men and women visibly wept as their arteries hardened during this supreme exposition of Gascon cooking. As Liza Minelli memorably sang: “Life is a cassoulet, old chum"…
A recent ‘food and wine’ moment
I was recently at a large family gathering when I stumbled across a stunning food and wine match.
Rabbit and Bourgueil Recipe
Civet de Lapin de Grand-Mere Caslot avec Bourgueil, Domaine de la Chevalerie
Loire Food and Wine - “Simply Delicious”
The beautiful and varied produce of the “Garden of France” is sufficiently stimulating to put the ardour in the most jaded of larders. Fortunately, the fabulous array of the Loire’s whites, reds, pinks, sparkling and sweet wines from its myriad grape varieties more than meets the challenge of what to drink with what…
Food of The South West
“Wine is a part of society because it provides a basis not only for a morality but also for an environment; it is an ornament in the slightest ceremonials of French daily life, from the snack to the feast, from the conversation at the local café to the speech at a formal dinner.”
- Roland Barthes
Cahors & Cassoulet - As Nature Intended
Those of you who don’t have duck fat coursing through their veins look away now for this a paean to three C’s: cassoulet, Cahors and cholesterol…