Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
On this occasion I had to use the trick with the copper coin in a decanter (somehow this aerates reductive red wine and removes the bound sulphur / bad eggs character) but after this, we were happy bunnies. Roland Velich is an extraordinary winemaker from Burgenland by the Neusiedlersee in Austria with its warm Pannonian …
The original spaghetti carbonara: take good quality spaghetti, trenette or linguine (ideally „al bronzo“ ie with a roughed-up surface so that the sauce sticks better), use guanciale (cured and air-dried pig’s cheek, not smoked) and not bacon, please, as well as eggs with additional egg yolks rather than cream, Pecorino cheese (ideally from Sardinia), parsley, …
Store cupboard supper: you know it only too well – that kohlrabi lingering in the veg drawer of the fridge shouting „cook me“ – and the bulk buy of smoked salmon from a couple of months ago taking up too much space in the freezer. This calls for a flight of fantasty from Burnt the …
Actually, we can’t remember what the celebration was all about. But we do remember what the food (and of course the wine) was: saffron risotto with Dublin prawns. Bernd loves a risotto. He learnt how to make this archetypal Italian dish in Milan with Gualtieri Marchesi, the first three Michelin star chef in Italy. And …
Don’t you just love a bit of alliteration. To be more precise: this was salmon teriyaki (with miso, lemon zest, honey and jalapenos) with pan-fried green asparagus and shiitake mushrooms seasoned with coriander and mint. The herbal green notes in the dish harmonised beautifully with the capsicum and tomato leaf, clean-as-a-whisktle character of this 2020 …