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Château Angélus lunch at Hélène Darroze at the Connaught, Mayfair

Sweetbread, cauliflower, muscat grapes, vadouvan at Helene Darroze at The Connaught

Menu from a lunch at Hélène Darroze at the Connaught in Mayfair with food from the two Michelin starred restaurant and wines from Château Angélus to match: Bollinger Special Cuvée Brut Sweetbread, cauliflower, muscat grapes, ‘vadouvan’ Carillon d’Angélus 2012 St Emillion Pork, pumpkin, Medjool date, Ras el Hanout Château Angélus 2008 St Emillion Chocolate, mint Château Angélus…

Duck & Champagne at HKK, City, Review

HKK's Cherry wood duck with mantou and caviar

88 Worship St, London EC2A 2BE hkklondon.com Duck and Champagne is a pretty random combination, isn’t it? Food and wine matching common sense would probably suggest that a gamey fowl like duck is best served with a red wine of some sort, say a Pinot Noir; or at the very least, a bold white wine like Chardonnay….

Highlights from San Sebastian Gastronomika 2015

Paco Morales at San Sebastian Gastronomika

San Sebastian Gastronomika 2013 Two years ago when I attended San Sebastian Gastronomika (SSG) for the first time, I was invited by the conference to present on Chinese food with Hunan restaurant’s Chef Peng, who I had co-authored a cookbook with. The schedule was hectic but I had some time to sit in on the ‘Alta’ demonstrations in the…

Gravner Wine Maker’s Dinner at George, Mayfair

IPOF holding image

Menu from a dinner at Mayfair members’ club George with Mateja Gravner with natural wines made in qvevries from Josko Gravner and regional food created by the in-house chef to match: Grilled Porcini mushrooms, garlic, shallot and parsley Gravner Ribolla 2007 Venezua Giulia IGT Prune and Gravner gnocchi, cinnamon crumb Gravner Bianco Breg 2007 Venezia…

#AtxaAndreRicard at Azurmendi, Larrabetzu, six hands dinner

CaipiriTxa, #AtxaAndreRicard at Azurmendi, Larrabetzu

Menu from a six-hands dinner at the three Michelin-starred Azurmendi, Larrabetzu, with food by Eneko Atxa (Azurmendi), André Chiang (Restaurant André) and Ricard Camarena (Restaurant Ricard Camarena) and fermented juices (from André Chiang) and wines matched to the food: Greenhouse Asparagus cotton Tomato [Pickled courgette] Mushroom leaf Punch (Eneko Atxa) Picnic Homemade salted anchovy millefeuille Roe…

How mass migration shaped Sichuan cuisine

I wrote this a while ago for a possible project. It’s some 1,700 words – a rather long read but you may be surprised. If you were asked to describe Sichuan cuisine, what would you say? Searingly spicy? Tongue numbing? Intense with pungent aromatics? Delicious and addictive? For most people, their last Sichuanese meal inevitably…

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