| Morrocan Lamb Taklia Tagine |
| Friday, 20 January 2012 12:00 |
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(Serves 4 -6)
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| Kingfish Fillets with Herb Crust & Fresh Tomato Sauce |
| Wednesday, 14 December 2011 14:15 |
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From Serge Dansereau, The Bathers’ Pavilion
Recipe appears in Serge’s “French Kitchen” Cookbook
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| Chapon Chocolatier, The history of a man: “completely chocolate’’. |
| Wednesday, 14 December 2011 13:16 |
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“You don’t just taste a Chapon chocolate, you cherish the memory forever”.
From the age of seven Patrice Chapon frequented the world of gastronomy. Whilst he studied design and architecture , his training inevitably led him to the discovery of a world of sweet savours and at one stage was an ice-cream maker at the Royal Court of Buckingham Palace where he excelled at the art of making sorbets and icecreams from there he progressed to the Harrods shop window with sugar and sweets.
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| Matching Wine with Indian Cuisine |
| Wednesday, 14 December 2011 10:09 |
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From my experience over the last twenty years or so, wines pair favorably with Indian dishes as long as you pair a single wine with a single dish. Of course there are some drastic clashes. Excessive chilli doesn’t pair with anything except water or maybe a very cold light beer. However, pepper is a fabulous flavor with a full bodied Shiraz. Any sour notes, in any cuisine for that matter, whether it is lemon, lime, tamarind or vinegar, should not be in a wine pairing menu. Ditto with deep fried foods. Herbs and spices, as opposed to chilli are absolutely fine.
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| Umbrian Gastronomy |
| Thursday, 09 December 2010 10:23 |
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 Small Umbria is a casket that collects characteristic gastronomic jewels all along its territory. It is possible to trace the guiding principle of this region's gastronomic traditions in extra-virgin olive oil civilization and in lard's culture.
Extra-virgin olive oil
One of the prominent features of the green hills of Umbria are the groves of olive trees. The very long-lived but slow-growing olive well represents this region’s capacity to lovingly preserve centuries-old traditions, handed down from one generation to the next, and the flavourful extra virgin olive oil from Umbria represents the best of regional cuisine, consisting of simple, down-to-earth dishes made with wholesome, tasty foods. The extra virgin olive oil produced in five communes of Umbria can make use of the “Umbria – Colli Martani Protected Designation of Origin,” which is for one of the five sub-zones into which the region has been divided. The main cultivar in the Colli Martani area is San Felice, a local variety that is sweeter and thus allows the Colli Martani extra virgin olive oil to compensate for the typical pungency of Umbrian olive oil coming from the “Moraiolo” olives grown almost exclusively in the rest of the region.
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