Festive flavours
12:12:2011
My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.
Christmas crostini
02:12:2011
Once cooled, the bases are spread with a rich and indulgent blue cheese cream, before being topped with caramelised pear slices – soft and hot inside, with a sweet crunchy caramel on their exterior.
Buon Natale!
02:12:2011
There can be few other places on this planet that ‘do’ family meals quite like the Italians.
Perfect pastries
15:11:2011
Every restaurant and market I came across in Greece was selling Baklava – beautiful little golden squares of filo pastry layered with butter and nuts and gilded with super-sweet sugar syrup
Winter warmers
01:11:2011
The stew was rich and thick, packed with Greek flavours – cinnamon, cloves, tomato and plenty of herbs. The meat was tender and soft with bones that cried out to be picked over by hand and sucked clean!
Gourmet Greece
01:11:2011
As winter sets in I must admit to having greeted the increasingly cold, dark nights with glee. For me it heralds the season of unctuous, slow cooked dishes that warm the soul.
French fancies
20:10:2011
However, before my visit to Corsica I had never used chestnut flour. I’ve been on a mission ever since to find some fabulous recipes and uses for it.
All about the olives
03:10:2011
In fact, the olive is so precious to the people of Corsica that each year they have a festival devoted to the gorgeous little fruit.
Feasting in France
03:10:2011
As I made my way around the Med on my Bertolli travels last year I decided to head to Corsica, as close to Italy as it is to France, to see if a combination of these two culinary big guns could create something better than their separate parts. I wasn’t disappointed.
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Potty about Padron peppers!
19:09:2011
With horns tooting, fire crackers exploding and streamers being fired into the air this convoy is just the start of a tremendous festival that goes on long into the night.
