Pairings | Kebabs
When I scoured the website for existing pairings with mencia I was amazed how many dishes I’d suggested it with. It really is an incredibly versatile food wine.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Cabernet franc can be the most food-friendly of wines, as good with fish and veggies as it is with meat but as I pointed out in a recent Guardian column it comes in several styles.
Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.
A combination I came across at the launch of Moët’s new Ice Imperial Champagne last week - a Champagne that’s designed to be served over ice (yes, that’s right - with the ice actually in it)
One of the most beautiful and original books that has been published recently is Romy Gill's On the Himalayan Trail which focusses on the food of Kashmir and Ladakh. Here's her recipe for lamb harissa which - surely a bonus for meateaters - is commonly garnished with a sheekh kebab. I also like the idea it's a brunch dish!
We tend to think of barbecue as American but of course many cuisines involve dishes that are cooked over coals such as these delicious kebabs from Selin Kiazim's fabulous book Oklava.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.