According to legend, zuccotto is the first semifreddo in the history of cooking and was originally made in an infantryman’s studded helmt. In the Tuscan dialect zucca means ‘head’. It was originally prepared with ricotta, glacé (candied) fruit, almonds and dark (semisweet) chocolate. I love this dessert – it is quick and...
Archive for category: Wine & Food
Here is one of my favourite dishes from Tuscany, the cookbook I shared with you on my blog. This recipe comes from the province of Lucca. This is such a wonderful soup to share with friends (this recipe will serve 6) – just add some Tuscan bread or ciabatta and...
I am a passionate collector of Phaidon cookbooks (www.phaidon.com) and I am starting on a journey of sharing these with you. The first one I have chosen is the lusciously illustrated Tuscany. This cookbook originates from II cuuhiaio d’argento Cucina Regionale, first published in 2008, and from II cucciaio d’argento first published...
Two of the most famous Greek wines have been produced on the North Aegean island of Samos and Limnos since antiquity. Samos has one of the best-known vineyard areas in Greece. The 3700 acre (1500 hectare) area of cultivation produces one of the best Muscat wines in the world....
The Hospices in Beaune, the Burgundian capital of wine, is one of the most beautiful structural examples of French medieval artistry. Work on this building began in 1443, on the orders of Nicolas Rolin, the Chancellor of Philip the Good. From 1452 onward, the poor and sick of the...
The quandong is a relatively unknown Australian bushfruit, treasured by Aboriginal Australians for centuries. It was dried or the fruit was eaten raw and it was discovered to be a valuable source of vitamin C. In her book Bush Food, Jennifer Isaacs describes how the Aborigines burnt the branches of...
Croatian wines are simply delightful and their variety and deep flavour have been impressing visitors to Croatia since the times of the ancient Greeks. The ideal conditions for viniculture in this region were recognized by the Greeks and Romans, who produced wine often in the same places, and with...
Maggie Beer is a much-loved Australian food icon – I’ve adored her recipes for years and have all of her cookbooks in my library which I can assure you are well-thumbed!! There is probably the odd wine stain on a page or two!!! One of the products that Maggie...
Even in classical times, Sicily was well-known for its agricultural produce. The Phoenicians introduced grape vines from the Middle East to Sicily where previously only wild grape vines had grown, and the Greeks, who followed, brought with them the latest grape-crushing technology as well as new varieties, such as...
Grape vines were planted on Kangaroo Island as early as 1837 by island settlers striving to create a familiar life in unfamiliar surroundings. Grapes were grown for personal consumption until around 1990 when commercial vineyards began to appear. In 2001, Kangaroo Island was officially declared an Australian wine region. Today...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
- An ode to play – A painting by Pieter Bruegel
- A return to your childhood is good for the soul
- The Siege – Arturo Perez-Reverte
- A perfect flourless dense tart cake with caramelised slices of lime
- A wonderful Greek chicken dish to share – Kotopoulo Tiganito
- Pacharán – the sloe liqueur from Navarra
- A miraculous potion containing dried wine lees…..
- A perfect Pea, Mint & Feta Crostini
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