Wine and Food Guide

I love rhubarb and I love cookies. So why not combine them?

Samples of Dole's Real fruit bites (with yoghurt and whole-grain oats) arrived on my desk recently. At first glance, they look relatively healthy snacks.

Seriously Dunedin. One minute you are freezing my bum off and the next I'm stripping off the layers. Make up your mind already.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

The combination of sweet baked apple, comforting potato and black pudding makes this one of my all-time favourites.

One of the food trends for 2013, apparently, is the emergence of good bread to be the centrepiece of a meal rather than just a side. BBC chef Paul Hollwood's Bread: How to make great breads into even greater meals (Bloomsbury) is about just that.

Resveratrol is getting a lot of attention these days.

Sauvignon blanc released this time of year, while they are picking the next vintage, is alwaysinteresting and often more complex than younger wine. Sometimes it's just the effect of a year's age, but often it'sbecause of winemaking practices such as barrel fermentation, or lees ageing. For those who findmany ordinary sauvignon blancs boring, these wines are worth trying.

Over a lifetime you come across many different types and styles of food, and when you have a passionate and professional interest in food, your experiences can be even more varied.