If you’re planning a gastronomic foray any time soon, consider Catalunya (or Catalonia as we Anglos persist in calling it). It’s one of Spain’s foodiest regions, right up there with the Basque Country. It also has wine (unlike the Basque Country, which has Txakoli), ranging from over-hyped, over-priced Priorat to decently made drops from indigenous… Continue reading Feasting and tasting in Catalunya
Well in our house they do, so there. Here’s the thing: real men go for plump, well filled quiches – think Rubens rather than Modigliani. Away with your slender, low-fat jobs, a quiche is (or should be) something succulent and delicious. The only absolute no-no is soggy bottoms (pace Rubens). Here’s an all-purpose recipe for… Continue reading Who Sez Real Men Don’t Eat Quiche?
After Christmas we made our usual pilgrimage up into the Vosges for a spot of much needed fresh air and exercise, followed by a robust lunch at a real ferme auberge. So what makes a ferme auberge real? Years ago, when I was working on my book A Taste of Alsace, I interviewed the then… Continue reading A Real Ferme Auberge in the Vosges
Last weekend we nipped across the Rhine to give our friends from Beaujolais a little taste of the Black Forest. After an impressive lunch at the Kreuz-Post in Staufen (it’s going into Eating Out in Alsace, Basel and Baden sharpish) followed by a quick raid on the Christmas market and a visit to the Schladerer… Continue reading Kaffee und Kuchen at Café Decker in Staufen, Germany
This week I was down in Geneva to sign copies of Cheese: Slices of Swiss Culture at Helen Stubbs’s delightful little shoebox of a bookshop, OffTheShelf, staying overnight with friends in nearby Nyon. While waiting for the train back to Basel, I wandered down the rue de la Gare and found no fewer than three… Continue reading Papet Vaudois: an irresistible Swiss sausage, leek, potato and cream combo
“Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific little tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot’s potential can then coax it… Continue reading A Taste of Pinot Noir
Kris Lloyd, cheese maker at Woodside Cheese Wrights up in them thar Adelaide Hills has won (again) a gold medal at this year’s World Cheese Awards. This time it was her Vigneron (pictured above), an oozy, washed rind, goat’s milk cheese wrapped in vine leaves, that walked off with the honours.