Reader restaurant reviews. (WE HAVEN’T CHECKED IF THEY ARE OPEN OVER THE WINTER MONTHS SO MAKE SURE YOU RING FIRST TO CHECK.)
This weekend, roam Latour-de-France to discover the winding Medieval streets dotted with wine tasting stands, food trucks, musical bands, art, pottery and photography exhibitions, street performers…
The fruits of the arbousier can be eaten fresh, but don’t have much flavour, unless you want to make “medronheira” (strawberry tree firewater), a Portuguese brandy…but the kaki chutney is delicious.
The following chestnut recipe is definitely NOT low in calories!!
MIAM is not a regular bar-restaurant; it is a community canteen.
Celebrating the autumnal produce available at the P-O markets, Hilary Cacchio shares her mouth-watering recipe for saffron pears
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Chestnut season is here, and the shops are full of pumpkins, why not combine the two and make some soup?
In many regions of France, the ritual gathering of mushrooms in the autumn , is a culture in itself.
This grape harvest cake is delicious served as a dessert accompanied by a glass of rich, but not over sweet Muscat de Rivesaltes or just a cup of coffee.