Archive For January 2017
This is a beautiful and cultured city and accessible from the river. One walks a few yards from the Rhine and the history of Mainz unfolds. There are 2000 years of human habitation here so plenty to discover. During World War II about 80 percent of the city’s centre, including most of the historic buildings,…
Many a cookbook reviewer will start their article with statements of impartiality, even-handedness and cool, professional aloofness. Not me. On this occasion, at least. I am pinning my culinary colours to Valentina Harris’s gastronomic mast with a degree of unashamed pride. This lady has been a supporter of Italian wine, produce and cooking for decades….
From Whole Foods Market Serves 4 An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season. Ingredients 1 tablespoon extra virgin olive oil 2 cloves garlic, thinly sliced 1 yellow…
This truly is a ‘garden’ house with the intimate character of a cosy cottage. (Read more about the Garden House here.) It’s part of the Beaverbrook Estate and the smaller of two hotels, the other being the lavish and imposing main house which was once the home of Lord Beaverbrook, one of the most influential…
From Whole Foods Market Serves 4 Here’s an oven-baked dish that’s an easy solution for busy week nights. The recipe is a great example of how to affordably enjoy some of the best fish on Earth: wild-caught salmon from a Marine Stewardship Council certified-sustainable fishery. It also shows how a healthy portion of high-quality…
Discerning diners in Milan and the great and the good from the rest of the world will know of Savini. It will likely have been the venue for their international business meetings, smart lunches, family celebrations and perhaps a marriage proposal or two. It is, in short, a restaurant of impeccable pedigree and holding the…
Marco Pierre White has long been considered the wild child of the culinary scene, although he actually seems like a rather charming character in interview these days. For those who don’t hail from these shores, Marco is a celebrated British chef, restaurateur, and television personality, and was perhaps the first British celebrity chef; he was,…
Het Noordbrabants Museum, Den Bosch, Holland has recently acquired from a private collection The Garden of the Vicarage at Nuenen by Vincent van Gogh (1853-1890). The work of October-November 1885 is the last known watercolour van Gogh produced in Nuenen; it occupies a special place in his oeuvre. This acquisition – the most important purchase…
Sounds like a bit of a mouthful – Federweisser und Zwiebelkuchen – and indeed it is: a delicious mouthful …and glassful. Federweisser is German for feather white and refers to the cloudy wine which is still fermenting (although that wine has a hint of yellow about it). The prospect of sipping a still-fermenting wine might…
The horseradish dressing adds fire to these beautiful flavours, giving this salad real attitude. Serves: 6 Preparation time: 15 Minutes Cooking time: 25 Minutes Ingredients: 2 x 250g packs Sainsbury’s British cooked beetroot 2 tablespoons olive oil by Sainsbury’s 1 tablespoon balsamic vinegar 920g salmon fillet from the fish counter, scaled and pin-boned…