by Gareth Groves
Good food would choose Bordeaux. Or so the current marketing campaign for the region’s wines would have you believe. To help prove the link between Bordeaux and fine grub, Bordeaux Wines organised a masterchef style cooking competition for members of the trade and press.
The competition was hotly contested. Two heats of six teams were whittled down to six …
By Kat Hounsell
Following the previous Summer Pudding Recipe, here is another tasty recipe for anyone finding themselves with the dregs of a good white wine, and looking for some dinner inspiration.
Feel free to substitute vegetables to what you find fresh at the market. I have used British asparagus, however sadly the season is coming to an early end following a surprisingly sunny April. Also …
by Gareth Groves
I am a sucker for food traditions and am always rather sad that in the UK, Easter has become a celebration of mainstream chocolate bars in ovoid form. Roast lamb is often touted as traditional but it hardly catches the imagination like a Christmas goose, and when was the last time you made a Simnel cake?
All of which makes me love Easter …
By Rob Pickard
The provenance of our food is an increasingly important aspect for many people when eating out, especially when it comes to meat, so it was great to see one of our favourite London restaurants, Trinity in Clapham, inviting its customers to celebrate the start of summer with Pig Week.
The idea is so …
By Helen Graves, http://helengraves.co.uk/
I’m always thinking about the next thing I can sling on the BBQ. This weekend I fancied flavours of the Caribbean and my thoughts, naturally, turned to RUM. I used that as a boozy base for a marinade, then added a mixture of marmalade and honey, which caramelised on the grill and gave the stickiness I was after. Lime …
By Willie Lebus
I made this stunning Ice Cream over Easter Weekend, and tasting the stunning line up of 2010 Sauternes at Bibendum’s Bordeaux 2010 tasting last week, reminded me that I’d promised to publish the recipe on Bibendum Times.
So here we go…
Vanilla Custard –
So you have to make a vanilla custard. Cheating does not work. …
by Gareth Groves
Ask most foodies what they are looking for in a great pub and the answer will not be ’space to park an overpriced and oversized pram’ but such are the recent changes in my life that such a space is now a prerequisite for any lunch booking.
The problem is ‘family friendly’ pubs are all too often long on …
by Emma Selby, http://thelittlewelsh.blogspot.com/
This is the third time we’ve been to this seafood restaurant located in Sok Kwu Wan, the largest fishing farm in Hong Kong, and each time it has got consistently better. Rainbow Seafood Restaurant opened in 1984 as a small family run 40 seater restaurant. Now over two decades later it has become …
by Emma Selby, http://thelittlewelsh.blogspot.com/
I’m not really good at queuing, despite my solid British genes queuing has never been a forte of mine. I’m a very impatient person and especially so when it comes to food – I hate waiting for food…This trait of mine makes it all the more difficult to understand why we …
By Rob Pickard
The excess and over indulgence of the festive season will begin in earnest soon, and despite our efforts to drink responsibly at all times, that often means having to cope with the odd sore head or two.
However now, thanks to a unique little cook book, we can all combat those weary, heavy-headed mornings in style. In the words of The Hungoevr Coobkook author, Milton …
