Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
Asparagus, whether white or green, is one of those eagerly-awaited harbingers of spring, with the season continuing until late June. One does wonder what all the fuss is about as 93% of its composition is water – and that is even more than with wine where the water content is around 85%. No matter, there …
All good things (including our culinary wine evenings) need a team. This was the first course. Hokkaido pumpkin sliced and roasted in the oven. Multi-coloured cherry tomatores, which can be roasted in the oven at the same time. Then a rich pumpkin purée with cardamom, dried tomatoes, chopped parsley, ground coriander and pul biber (a …
Somebody somewhere said that life was too short to stuff a mushroom. I guess the same is true for courgette flowers. But if you happen to find yourself in a little restaurant anywhere in the world and they offer stuffed courgette flowers on the menu, then you would be mad not to order them. These …
Bernd’s grandma was a good cook – and was also the inspiration for Bernd’s cooking career (it certainly didn’t come from his mother, who had four hungry children to feed and very little time, although Alison has to admit her mother-in-law’s hazelnut cake is probably the best on the planet). In winter she used to …
We love cheese. But sometimes you have some which is perhaps slightly past its sell-by date. Or, you bought a bag of pre-grated cheese (yes, even the best chefs need a convenience, quick route sometimes) and you have some left over. Or, you just buy some cheese specially to make these fast and easy scones. …