Pairings | Chicken salad
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
I don't know how often you turn to Asian-inspired salads at this time of year but I find myself making them more and more. Here's a classic Vietnamese salad from Uyen Luu's Vietnamese to inspire you.
Anyone who is a fan of Sabrina Ghayour will be thrilled that there's a successor to her best-selling book Persiana. Actually there have been several but this one relates back directly with a collection of easy, but supremely tasty family-friendly recipes.
We normally think of lunchboxes in terms of kids' packed lunches but James Ramsden has come up with this a brilliant book of imaginative dishes you can take to work. Called - appropriately enough - Love your Lunchbox.
Yesterday finally felt as if spring had come. After weeks of unsettled and unseasonably cool weather it was warm and balmy, rich with the scent of blossom. We went out with friends to the village of Wrington just outside Bristol to follow an ‘art trail’ of exhibitions by local artists. (Yes, I bought something - a delightful picture of radishes by a talented collage artist called Anne Carpenter)
One of the encouraging things going on in restaurants now is the increasing number of interesting alcohol-free drinks on offer which I find particularly welcome at lunchtime when I don’t particularly want to drink.
Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.
This is not so much a new find as a rediscovery. I’ve been a fan of James Millton’s wines since the early 1990s when he was virtually a lone pioneer of biodynamics and each time I revisit them they get better and better.
It’s always a thrill to come across a grape variety you don’t know, especially from an area with which you’re fairly familiar and when it adds another dimension to the wines already on offer there.
I’m continually on the lookout for soft drinks that are not too sweet as I know there’s a big demand for them. This isn’t perfect - it’s still a fruit juice so quite high in sugar - but it is genuinely refreshing.