Pairings | Tea & coffee
If you’re wondering what to drink with noodles you need to think about the way and the flavours with which they’re cooked rather than the fact that they’re noodles. (Yes, I know pasta counts as noodles too but I’m thinking more of Asian recipes
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.
Wine consultant and former chef Nayan Gowda reports on a tea dinner hosted by Lalani & Co but comes away more impressed by the tea than the pairings.
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
Judging by my Instagram feed practically everyone is eating avocado toast at least once a day but what do you drink with it?
A new series for the Wine Pros section on what’s been happening in the world of food and drink pairing over the past few weeks:
The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. So which which drinks pair best with a Thai meal?
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
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.
You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
Perhaps one of the most daunting tasks a tea novice or even long-time tea devotee faces is how to serve tea, along with negotiating the array of tea paraphernalia, and when to drink different teas, says Signe Johansen.
There’s a fascinating article in the current edition of Elle à Table about a cheese and tea tasting conducted by Maitre Tseng of La Maison des Trois Thés in Paris with French artisanal cheeses from Alléosse.
Chinese tea on the face of it would seem the perfect drink to welcome in the Chinese New Year but it’s slightly more complicated than that as Lu Zhou and Timothy d’Offay of Postcard Teas explain.
Signe Johansen selflessly reports back from two tea and chocolate matching events during London's recent National Chocolate Week.
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.
There are some dishes you just know you’re going to order when you spot them on a menu and the builders’ tea ice-cream that came with a Yorkshire curd tart at newly opened Lorne in London's Pimlico last week had my name all over it.
It might seem perverse to pick a tea pairing as my match of the week after four days in wine country and one of the leading beer cities of the US but this combination was so unexpected and so brilliant I had to single it out.
There’s an improbably good tea shop and café near where I live which is as good as any I’ve been to. I say improbable not because it’s in Bristol but because it’s in a far-from-smart shopping parade in one of the less cultish areas of the city. It also has a brilliantly clever name - ATTIC - which stands for All The Tea In China.
This week is the beginning of Fairtrade fortnight, the British Fairtrade Foundation’s annual push to encourage us all to buy more ethically traded products. There are now over 2000 Fairtrade certified products* available in the UK, ranging from peppercorns, cinnamon and vanilla pods, to avocados, rum and wine.
I’m a recent convert to cold brew coffee - I never used to think I liked iced coffee much maybe because it was made with instant coffee back in the day but cold brew coffee made with freshly ground beans is another matter altogether.
Cheese is so inextricably linked in my mind with beer and wine I sometimes forget there are other delicious pairings out there but coffee? Well, actually yes.
The cover recipe from pastry chef Claire Clark's gorgeous new book 80 Cakes from around the World, photographed by the equally talented Jean Cazals.
Alcohol-free drinks are sometimes overlooked as an accompaniment to food but tea, in particular, can be a good pairing and may be an unexpectedly good option for those of you who are doing dry January.
Chinese meals apart it’s not often I get to match tea with savoury dishes but importer Lalani’s tea pairing lunch at Gauthier, Soho this week showed just how exciting the combination can be
I’ve been rediscovering tea pairing with food lately and this was a standout match at my local self-styled modern tearoom Lahloo Pantry in Bristol. It was a simple pound cake topped with spicy pears* cooked in chai syrup with the company's own green jasmine tea.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
As you've probably noticed we're currently in the middle of Fairtrade Fortnight. Encouragingly sales of Fairtrade produce and products were up 12% last year making sales in the UK worth £1.32bn in 2011, compared to £1.17bn in 2010, according to this recent piece in the Guardian.
Simnel cake, for those of you who are not familiar with it, is the traditional British Easter cake (although at one time it was baked to celebrate Mother’s Day).
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?
Generally of course dal wouldn’t be eaten on its own but with a curry or a biryani but given it makes a pretty good midweek dish on its own or with rice you might fancy a glass with it. Here are some options
I was casting around for a dessert to make for friends on Saturday when I remembered this fantastic coffee cake from chef Margot Henderson’s book You’re all Invited. I suppose it’s more of a mid-morning or tea-time treat but I sometimes prefer cake to a full-blown pudding at the end of a rich meal.
To the incomprehension of my husband who can’t see the point in raw fish, I adore sushi and try to eat it at least once a week - usually with one of my daughters who are both big sushi fans.
For a long time I’ve resisted the idea of a Nespresso machine but then a friend said she had a spare to get rid of and I’ve succumbed. Why did I wait so long? No sooner does the thought enter your mind that you might like a coffee than you can gratify it. Literally in seconds.
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.
I tasted these gorgeously squidgy chocolate cookies last year at the Bath launch of Sarit Packer and Itamar Srulovich’s baking book which is a must-buy for anyone who loves baking. Or frankly, even if you don’t - you will by the time you've read it.
It seems invidious to pick out just one wine pairing from my visit to the Okanagan valley last week (of which more in due course) so I’m going for the first drink I had on my arrival: chrysanthemum tea at a brilliant Chinese restaurant called Chef Tony in Richmond, the town just next door to Vancouver.
With temperatures well into the 30's this weekend it's not a bad idea to cut down on the alcohol. Here's how to make your drinks a little less boozy
Those of you who follow my Twitter feed will be aware I’ve been away at the Vegas Uncork’d festival so it might seem a touch perverse to pick out a non-wine pairing as my match of the week - and one from a meal outside the festival programme.
The perfect Easter recipe comes from a lovely book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
The Chinese New Year, which starts today, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
If you're thinking of baking something for teatime today try this traditional English caraway seed cake from cookery writer Orlando Murrin.
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
If you like churros you're going to LOVE this recipe for doughnuts with chocolate sauce from chef Nieves Barragan's new book Sabor*: Flavours from a Spanish Kitchen.
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.