Pairings | Rhubarb
You might be surprised to learn that rhubarb is a great ingredient to pair with wine. Generally dessert wines have to be sweeter than the dessert they accompany and rhubarb has a natural tartness that makes that easier to achieve especially when it’s served with wine-friendly cream as in a rhubarb fool, pannacotta or a creamy rice pudding.
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my friends Trethowan Brothers - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb.
This spring is seeing a bumper crop of new cookery books of which Catherine Phipps' Citrus is one of the most enticing ...
This may sound an unlikely combination but bear with me.
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
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.
Making a cocktail doesn’t have to involve the skills of a bartender, a battery of equipment and a shelf full of obscure bottles. You can make a simple cocktail for your beloved with as little as two ingredients - so long as they’re red or pink . . .
You may find the idea of making cocktails daunting but bar consultant Kate Hawkings says it's simply a question of stirring a couple of good ingredients in a glass. Here are four of her current favourites.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
What is it about the B-word at the moment? Every restaurateur and his dog seems to want to call themselves a brasserie, usually indicating the room is big and has red banquettes. But Brasserie Chavot would be better just called Chavot.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.