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A selection of recipes that either include wine, beer, cider or spirits or which are designed to pair with them.

Recent articles

  Salmon burgers with goats cheese and sundried tomatoes
Aug 27, 2010
With the bank holiday weekend looming up why not try these salmon burgers from my book An Appetite for Ale? I got the idea from browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a couple of years ago!
  The ultimate strawberry tartlets
Aug 20, 2010

Before home-grown strawberries disappear totally from the shops, a re-run of what I reckon is the ultimate strawberry tart recipe from Orlando Murrin's irresistible book, A Table in the Tarn.
  3 peachy cocktails to celebrate the 4th of July
Jul 4, 2010

One classic, one with a twist and a deliciously refreshing non-alcoholic one
  Beef fillet in red wine and soya sauce
Jun 25, 2010
In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.
  Roast vegetable stacks
Jun 18, 2010
Another barbecue recipe for your World Cup celebrations from the Van Loveren family.
  Can Can chicken

Jun 11, 2010
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice or cider rather than beer.
  Kwaai Braai Pie
Jun 3, 2010
With the sun shining and the World Cup just a week away what could be better than a South African-style braai. Let alone one that involves a pie . . .
  Potato and lemon frittata with watercress & almond salad
May 22, 2010
An unusual and fresh-tasting frittata that would make a perfect brunch dish
  Warm smoked eel with carrots, marjoram and apple sauce
May 14, 2010
A lovely recipe from Rowley Leigh of Le Cafe Anglais devised to go with German Kabinett riesling
  Pork loin with rhubarb
May 1, 2010
I picked out this unusual recipe from cookery writer Fran Warde's appealing book New Bistro. From the accompanying photo she clearly made it with the delicate pink new season's rhubarb but you could just as easily make it with the red and green variety that is in season now, adding a few drops of grenadine to lift the colour, if you want
 
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