by Kerstin Rodgers aka @MsMarmiteLover Snobbery and wine go together like love and marriage. I remember visiting the States a few years ago and getting very snooty about people putting ice cubes in their wine… even red wine! But let’s stop and think a minute. Sometimes, when the weather is pushing up the mercury, it…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Bordeaux is arguably the best-known wine in the world after Champagne, but it has an image problem. Since the 1980s, younger people prefer to drink wine from elsewhere – usually the New World, meaning Australia, New Zealand, South Africa, Chile, Argentina, America. Our consumption of Bordeaux has…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] We talk often about wine and food matchings for meat and fish, but what about vegetarian food? What do you drink with a veggie burger? What do you drink with tofu? Or avocado? By listing whether a wine contains animal products, Winetrust caters to vegetarians and vegans. Egg…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] I’m doing a BBQ tomorrow, and it will be raining. But that’s not going to stop me. I’m British, you see. Despite our dodgy weather, we are the BBQ kings of Europe, #Brexit or #Bremain. As the season begins, here are my tips for doing it right. The…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] If you ever go to Seville – and I recommend it as one of the most beautiful cities in the world, with orange scented streets, white horse drawn carriages, and walls covered with blazing pelargoniums – look up Shawn Hennessey who runs tapas tours. She will take you…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] I realise the reaction of most people to this title will be a head scratching “What the heck is leftover wine?”. But it can happen, especially after Christmas and New Year’s celebrations, after any entertaining, and of course, as I run a supper club (a home restaurant) I…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] Long ago, bakers discovered that if you bake something twice – bi (two) cuit (cooked) – it becomes crunchy and lasts longer, hence ‘biscuits’. One of the earliest biscuits is the Ship’s Biscuit, or hard tack as it’s often known. These would be cooked four times…
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] German and Austrian wines have a slightly dodgy reputation – sweet white sickly wines like Blue Nun and Liebfraumilch – but this is a dated attitude. I’ve just returned from a visit to Berlin and Vienna where I drank German and Austrian wines with most meals and,…
[twitter style=”horizontal” float=”left”] [fbshare type=”button” width=”100″] I’ve just returned from a week in Athens where I explored Greek cuisine. The classic Athenian dish is pastitsio, a kind of lasagne but with long hollow-tubed macaroni rather than sheets of pasta. Traditionally it is made with mincemeat, but below I will give you a vegetarian pastitsio recipe, flavoured with…
I’ve just spent a week in Sicily, near to Palermo. This volcanic island, home of Mount Etna is off the toe of Italy towards Tunisia, a geographical and cultural bridge between North Africa and Europe. As a result, Sicily has been invaded by just about everybody over the course of its history. What was probably bad…
