Real Mexican

Looking for great (read: authentic) Mexican food in the Basel region? Believe me, the best you’ll find is the kind you’ll make yourself – El Sol in deepest Allschwil and Scatola on Nadelberg in downtown Basel have the wherewithal, including terrific fresh corn tortillas that are about as far away from the dreaded Old El… Continue reading Real Mexican

Carnival ice cream sandwiches

Carnival is all around us – over in the Black Forest, they’ve already begun their Fasnet, while for many others, carnival will start next week with Mardi Gras/Shrove Tuesday. The week after, commencing at 4 a.m. on Monday 27 February, Basel will burst into a cacophony of pipes and drums (accompanied by burnt flour soup… Continue reading Carnival ice cream sandwiches

Rachael Sills @ KäseSwiss

Amy Eber, Food Scout at WRS, recently invited me to join forces with her at an American Women’s Club of Zurich foodie event. The chat was all about what’s good to eat in Switzerland, and where and when to find it. With map in hand we did a whistlestop virtual tour round the Confederation, each… Continue reading Rachael Sills @ KäseSwiss

Fromage Fort – a good home for leftover cheese

Just before Christmas my son, who’s based in Barcelona (okay, someone has to be), was down in Huelva visiting friends, who took him to see a cheese maker up in the sierra. Knowing my fondness for all things cheese-y, and thinking I might by now have eaten my fill of Swiss beauties and/or be tiring… Continue reading Fromage Fort – a good home for leftover cheese

A lobster lunch

From time to time, Thierry Meyer of (and formerly Alsace correspondent for the Bettane & Dessauve Grand Guide des Vins de France), together with chef Jean-Philippe Guggenbuhl of La Taverne Alsacienne near Colmar cook up an appealing plan. Keeping a collective ear close to the ground – and an eye on the market –… Continue reading A lobster lunch

Fancy a fondue?

To many non-Swiss, fondue is a bit of a Seventies cliché. In Switzerland, it’s just an uncomplicated, convivial, warming winter dish – just right for this week when the temperature has been struggling to get its head above zero. There are no hard and fast rules about which cheese to use – at least none… Continue reading Fancy a fondue?

A mind for marmalade

By the time I get down to Seville in March, the orange crop will be finished and the 25,000 bitter orange trees that flourish in the city’s patios and plazas will be bursting into bloom all over again. The Sevillanos themselves barely use the oranges that have made their city – at least in British… Continue reading A mind for marmalade