Pairings | Cucumber
I was pretty excited about chef Tim Anderson's new book Nanban anyway but when I saw that this recipe included cucumber ice cubes I was sold!
Hot on the heels of its best ever medal tally in the International Wine Challenge, English wine is under the spotlight again this week which has been designated English Wine Week. It was sparkling wines that did particularly well in the Challenge but I have a soft spot for a variety called Bacchus, a white wine with a refreshing, sappy hedgerow freshness, not unlike a Sauvignon Blanc. Camel Valley in Cornwall makes a particularly good version.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
I suspected this was going to be my drink of the week before I even tasted it. The idea of a cucumber-infused summer beer seemed so irresistible, particularly when it came from one of my favourite breweries The Wild Beer Co in collaboration with Scotland’s Fyne Ales
On Saturday, as I mentioned in my blog, I was at a food and wine festival in Constantia, where we wandered round the impossibly beautiful Buitenverwachting estate sipping wine and grazing on upmarket canapés devised by a selection of the area's best local chefs. Not a bad way to spend an afternoon ....
I think I’ve found the perfect match for Sancerre - and the perfect Sancerre to drink with them!
I could have made almost any of the pairings in the Restaurants in Residence pop-up supper in Docklands last Tuesday my match of the week but I think this one just inches it, mainly because I absolutely loved the wine, Corail Rosé.
People occasionally ask me what characterises British food. Unlike French or Italian food it can be hard to pin down, there are so many different ethnic influences but last night I had a meal that was quintessentially English summer food.
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
Sometimes cocktails seem like just one more thing you have to do when you have people round but this summery cognac one is so easy it's no hassle at all.
My problem this week is that I have a terrific wine pairing but I can't tell you about it because it's the result of a tasting I was running for Decanter magazine. So you'll have to hang on till December for that. Sorry.
Traditionally it’s been difficult to find a pairing for noodle dishes, especially soup noodles which have the triple drawback of being hot, sour and wet. But the other night at Alan Yau’s new restaurant Cha Cha Moon (of which more to follow when I do my round-up of new London openings) I had a delicious non-alcoholic cocktail which really hit the spot.
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.