Pairings | Olives

Cracked olives with fennel and Noilly Prat

Cracked olives with fennel and Noilly Prat

At this time of year in the Languedoc the markets are full of bowls of every conceivable type of marinated olives - so hard to resist with an ‘aperitif’.

Pastis and olives

Pastis and olives

Yesterday we arrived in Arles for the Recontres Arles, a massive annual photographic exhibition that takes over the entire town. Our youngest son Flyn is showing some of his work at a restaurant called Le Corazon so we’re here for the next 10 days or so.

Top food pairings with Barbera

Top food pairings with Barbera

Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.

Peter Gordon's beef pesto and Pencarrow pinot noir

Peter Gordon's beef pesto and Pencarrow pinot noir

I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*

Chicken, lemon and olive tagine with Rioja reserva

Chicken, lemon and olive tagine with Rioja reserva

Friends came round the other night and I cooked one of my favourite new recipes - a chicken, lemon and olive tagine (which appears in my forthcoming book Food, Wine and Friends, she adds, unable to resist a cheap plug!). One of the reasons it’s slightly different from the authentic Moroccan version is that I remove the chicken skin which makes the dish a lot lighter.

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.

Roast venison with tapenade and a modern Spanish red

Roast venison with tapenade and a modern Spanish red

Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.

Grilled tuna tart and Camus Ile de Ré Double Matured Cognac

Grilled tuna tart and Camus Ile de Ré Double Matured Cognac

The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.

Never miss a post!

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