Wine and Food Guide

Rhubarb sponge pudding

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Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.

LA chef takes stand on seafood

LA chef takes stand on seafood

Fresh seafood is the beating heart of Los Angeles chef Michael Cimarusti's culinary universe, Corie Brown discovers.

Ask a Chef: Vogel St Kitchen corn, bacon & polenta soup

Ask a Chef: Vogel St Kitchen corn, bacon & polenta soup

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

Quince sago

Quince sago

The combination of this elegant, fragrant fruit stewed with sago makes this simple pudding perfect for these darker colder nights, says Alison Lambert.

Spicy treat without deep frying

Spicy treat without deep frying

Joan Bishop's a great fan of falafels: spicy fragrant, little chickpea patties which are a favourite snack all around the Middle East.

Food for thought: Processed food star ratings

Food for thought: Processed food star ratings

Charmian Smith investigates what is in the food we routinely pull from the supermarket shelf or buy ready made to eat. 

A wine by any other name

A wine by any other name

Across the world, individual grape varieties, confusingly, go by a number of synonyms, Mark Henderson writes.

Easy does it

Easy does it

Saffron may be pricey, but a little goes a long way, writes Caroline J. Beck.

Varieties off the beaten track

Varieties off the beaten track

Tastings can reveal new and wonderful wines, says reviewer Mark Henderson.  

Ask a Chef: Berry chutney

Ask a Chef: Berry chutney

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

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