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.
Switzerland’s alpine cheeses are priceless treasures, but by far the mostly costly is Piora from Ticino
Sorrel is a springtime pleasure worth celebrating – great in salads, soups or sauces (with recipe for sorrel sauce)
A roundup of upcoming Sue Style workshops, September to December
“Those of us with an overly developed interest in our lunch can measure out our lives in great meals”, writes Guardian food critic Jay Rayner in his preface to the newly published 1001 Restaurants You Must Experience Before You Die. If you check in here regularly, you’ll know that my own interest in lunch is… Continue reading Eating Out Around the World, #1001 Restaurants
High in the Swiss Alps the days are shortening, there’s a nip in the air and the cows (and their owners) are getting ready to come down off the alp: time to remember and celebrate Swiss cheese! On Wednesday 11th September we’ll be scaling the heights of Swiss mountain cheese at London’s La Fromagerie in… Continue reading Swiss Cheese Tasting @ La Fromagerie, 11th September