It’s easy to become complacent about matching wine and food, and I’m as guilty as anyone for making safe generalisations.
Discovering wine bars and eateries in New York City is one of life’s great pleasures.
I have dined at most (but not all) of this country’s winery restaurants. Here are my three favourites.
A glass of wine at the end of a busy day is one of life’s great pleasures. Increasingly I find myself reaching for the Spanish cheese manchego as an accompaniment.
I recall being told many years ago that asparagus, along with globe artichokes, eggs, chocolate and brussels sprouts cannot be matched with wine.
This is a very personal cookbook driven by a lot of pride and passion.
If Italian cuisine is mostly about good things served on a plate with minimum interpretation, you’re in safe hands at Rosetta.
The longer I collect cookbooks the sharper their focus must be to excite me.
Some believe that one’s destiny is written in the stars. For Sharon Romeo and chef David Swain, owners of FINO Seppeltsfield, it was all in a name.
If you wandered along Sydney’s Ash Street towards Angel Place, knowing nothing of the food on offer here, somehow I doubt Bacco would beckon.