This may sound an unlikely combination but bear with me.
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
An unusual combination, you may think, but the acidity of the rhubarb cuts through the richness of the pork and makes this a beautiful dish.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
What is it about the B-word at the moment? Every restaurateur and his dog seems to want to call themselves a brasserie, usually indicating the room is big and has red banquettes. But Brasserie Chavot would be better just called Chavot.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness (or Black Velvet) Bailey’s, Irish whiskey (most likely Jameson) or green cocktails are the usual suspects on any drinks menu. But if none of these appeal here are the sort of wines that will work with classic Irish fare.
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
If you’re trying to get ahead for Easter here are some suggestions to match Angela Hartnett’s menu in the Daily Telegraph today.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .