Pairings | Tomatoes

Drowned tomatoes

Drowned tomatoes

Before summer finally disappears here's a brilliant way to make use of the last of the season's tomatoes from chef Florence Knight's lovely first book 'One'. Good tip about skinning garlic cloves too!

Pannacotta with spiced candied tomatoes and tomato liqueur

Pannacotta with spiced candied tomatoes and tomato liqueur

This has to be one of the most off-the-wall drink pairings not only this year but since the site was first created over 10 years ago:

Rheinhessen silvaner and penne with tomatoes and peppers

Rheinhessen silvaner and penne with tomatoes and peppers

I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.

Tomato Tonnato

Tomato Tonnato

Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.

Celery, tomato and echalion sauce - a simple way of serving fish

Celery, tomato and echalion sauce - a simple way of serving fish

My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.

How to counter the acidity of young wines

How to counter the acidity of young wines

Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges.

Frying pan Turkish flatbreads

Frying pan Turkish flatbreads

Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook

Salade Niçoise and Rosé

Salade Niçoise and Rosé

The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.

Summer ideas for cheese plates

Summer ideas for cheese plates

Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.

10 Australian Shiraz - and Shiraz blends - that might surprise you

10 Australian Shiraz - and Shiraz blends - that might surprise you

Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .

Red mullet, tapenade and white Saint Joseph

Red mullet, tapenade and white Saint Joseph

Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne

Gnocchi with fresh tomato sauce and Barbera d'Asti

Gnocchi with fresh tomato sauce and Barbera d'Asti

A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.

Cold roast veal with herbs and St Chinian rosé

Cold roast veal with herbs and St Chinian rosé

It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.

On the road in the Pacific North West: Day 1

On the road in the Pacific North West: Day 1

For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.

Tortilla chips, salsa fresca and a virgin mojito

Tortilla chips, salsa fresca and a virgin mojito

My first meal of the new year was a Mexican which might sound unusual in London but not much is open on New Year’s Day. We went to Wahaca which has a number of restaurants around the capital with some good non-alcoholic drinks options.

Anchovies and Grenache Gris

Anchovies and Grenache Gris

Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.

Off the shelf: Domaine Grangette La Saignée de Rose Piquepoul Noir 2012

Off the shelf: Domaine Grangette La Saignée de Rose Piquepoul Noir 2012

As I mentioned in my Guardian column this week I’m slightly disenchanted with the Languedoc’s signature grape variety Picpoul which isn’t nearly the good value it once was but Grangette’s is one I rather like.

 Wine of the week: Terre di Faiano Primitivo Salento 2015

Wine of the week: Terre di Faiano Primitivo Salento 2015

Today, if you weren’t aware, is the first day of Organic September, a month-long celebration of organic food and drink. So maybe a good opportunity to explore organic wine.

Never miss a post!

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading