Pairings | Feta
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
If you've ever toyed with the idea of buying a wood-fired oven Genevieve Taylor's new book The Ultimate Wood Fired Oven Cookbook should persuade you. (And it didn't even cost a fortune. She built it herself!)
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
For those whose courgettes (zucchini) just won't stop producing here's the perfect way to use them from Tom Hunt's lovely book The Natural Cook.
This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.
It’s always satisfying when a challenging food and wine hit it off and both cheesecake and icewine undoubtedly present their problems.
Soft drinks don’t often feature in my weekly pairings but this combination of an inventive savoury breakfast waffle and some lovely fresh pink grapefruit juice at The Modern Pantry last week was spot on.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
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.
Sometimes the best insights come from having a bottle already open rather than consciously choosing what to drink with a dish. I suppose I knew that viognier would go with a salad but it was the composition of this particular salad that made the pairing work so well.