A wine-grower with time on his hands, a modicum of marc, some handsome (and probably perishable) sausages, and a group of like-minded friends and/or family – all you need for a February Treberwurstfrass on Lake Biel in Switzerland
A disappointing meal in Alsace (mercifully rare) and a restorative recipe for onion tart
A new book (in French) by grape geneticist Dr José Vouillamoz on Switzerland’s native vine varieties
Mexico’s always on my mind, not least now with news of the recent terrible earthquakes. On a lighter note, autumn/fall brings a wealth of Mexican ingredients into season, like tomates verdes, pumpkins, corn and beans….time for another Mexican workshop?
Recipe for ajika, a spicy green herb salsa from Tasting Georgia, Carla Capalbo’s fab new book, just published
Chatrina and Peter Mair, makers of sensational sheep’s milk cheeses in Switzerland’s Engadine
Plums are popping up in the orchards and markets in late summer and early autumn. Split them in half, dredge with cinnamon-sugar and bake in a yeast pastry shell.