Pairings | Membrillo
Stichelton, pear and walnut salad
Posted on December 28 2022 at 11:55
A perfect seasonal salad from Jeremy Lee’s gorgeous book Cooking to use the last of the Stilton or as Jeremy suggests, Stichelton. I love the touch of using membrillo in it and, if you can get hold of it, quince vinegar.
Why Pinot Gris hits the spot with spicy food
Posted on May 12 2007 at 09:01
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
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