FLAVOUR TO SAVOUR

Browsing on the web, something I don’t do often, I came across an interview with Harold McGee, that peerless explorer of the science of food. In it he said apropos of sauvignon blanc ‘ it is so difficult to connect particular flavours with their sources, it’s hard to really define what minerality is, or what […]

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HARD CHEESE

The other day I heard someone reprehending someone else for ‘cutting cheese the wrong way’. Of all the pointless bits of gastro-snobbery, this pretty much takes the biscuit. Go on-line, and of course, there’s all kinds of sites proclaiming that there’s a right way to cut cheese. https://www.paxtonandwhitfield.co.uk/how-to-cut-cheese gives instructions for seven different kinds of cheese. […]

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PLUPERFECT PEAR

In one direction my office looks out of my pear tree.It is not a thing of beauty in itself, but its fruits are. It’s quiet bowed down by them.  Doyenne du Comice, universally acknowledged by right thinking people as the finest of all pears. Their flesh is like ivory. Peeled, it glistens with juices that […]

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A PROUD MOMENT

My autumn breakfast – fragrant shavings of my own guanciale with slices of my own tomato (Marmande; the best of the fryers). Plus coffee (Yergacheffe & Negresco blend) from the admirable Markus Coffee of Connaught Street. Oh, and a James Grieve apple (out of shot) from Day’s Cottage of Brookthorpe, Gloucestershire. Pride & prejudice.

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