Aioli (in Catalan…. allioli – all->garlic i->and oli->oil) Ingredients 5 large garlic cloves (about 1 1/2 ounces), peeled 1/2 teaspoon salt 1 large egg 1 cup olive oil or 1/2 cup each pure or virgin…
These juicy and plump anchovies make a great snack or apero.
By Ellen Turner Hall The continued success of the Domaine Piétri-Gérard in Collioure proves that a woman’s place is……. in the vineyard. Laetitia Pietri-Clara, with the halo of curls and playful smile of a Baroque…
These juicy and plump anchovies make a great snack or apero.
by Martin Bailey Olives remain ever popular and Spain is one of the largest producers. Here’s a recipe which updates this savoury fruit and gives it a kickstart. Serves 3-4 Ingredients 300g jar of…
The ‘wine theme park’, at a cost of 81-million-euro, opened in Bordeaux last week, with the mission ‘to promote and share the cultural, universal and living heritage that is wine with the broadest possible audience……to focus on emotions, sensations and imagination
by Martin Bailey Crunchy and salty, this recipe is ideal for those warm evenings as an apero whilst drinking a cold beer or chilled rosé. It’s really easy to prepare and can be easily adapted…
For a true ‘pieds dans l’eau’ experience. Guinguettes grew up around Paris in the 18th century, small outdoor bars selling cheap white wine known as ‘guingue’, and originally found mainly along the banks of…
Asparagus season may be over, but who says we can’t cheat?
I go out walking with a group of friends most weekends. A lot of the time we are up in the mountains with a picnic when lunch comes around, but we’ve had a series of landmark birthdays in the group (everything one ending in 0 from 40 to 70) which has led us to investigate walks with restaurants on route and I thought that I’d share them with you.