Signe Johansen selflessly reports back from two tea and chocolate matching events during London's recent National Chocolate Week.
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
How many of us wine-lovers who wouldn't dream of serving a sub-standard wine to our friends are perfectly happy to give them - or serve ourselves - a cup of tea made with a teabag? Like wine, tea is a daunting subject. Many of us, and I include myself among their number, are woefully ignorant about different types of tea, how best and when to serve it and how to partner it with food.
Most people wouldn’t think in terms of combining tea and food beyond the classic pairings of Indian teas with a traditional afternoon scone or sponge, or jasmine tea with Chinese food but there are many other possibilities to explore, says Signe Johansen.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
As a massive sherry fan I confess that I find it hard to envisage any other drink with tapas but when you’re invited to experience an off-the-wall pairing you go - or at least I do.
One of the more charming touches of my stay at Langford Fivehead last week was the way they offered a cup of tea and seedcake on your arrival, a deliciously old-fashioned English cake made with caraway seeds.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?