Author Archives: Matt

About Matt

Food writer, television presenter and big eater.

Metamorphosis (temporary)

Dear Faithful Followers of this blog, I will not be continuing this blog as such for the time being. As some of you may be aware, I have embarked on a 6-month odyssey around the Italian islands. I have created … Continue reading

Posted in Eating In, Eating Out, Food for Fort | 3 Comments

A Cause for Celebration

In spite – because of? – its name and the national range of its contributors, Petits Propos Culinaires is one of those preposterous, brilliant, unmistakably English publications. It is, according to the press release that unfurled on my desk last … Continue reading

Posted in Food for Fort | 1 Comment

Ristorante del Belbo da Bardon

There are rare restaurants where you know that everything is going to be all right the moment you walk in. There’s something about the manner of the greeting, calm, warm, confident. There’s something about the way the place is decked … Continue reading

Posted in Eating Out | 3 Comments

Lie of the Land

I came across this statement in a wine catalogue the other day – ‘Made from 55% (by volume) terres blanches, where the marl gives pretty, floral, spicy aromas with freshness and lift, and 45% terres rouges, where more clay gives … Continue reading

Posted in Food for Fort | 2 Comments

Good intentions

You know what it’s like. At least, I hope you do. I started off this blog with the best in intentions. I was going to keep at it weekly if not daily. Then there was a bit of slippage. The … Continue reading

Posted in Food for Fort | 2 Comments

In search of the new ciabatta

It all began with ciabatta. In the mid-1980s, quite suddenly, ciabatta became the bread of choice for all smart, gastronomically aware households. You couldn’t go out for dinner without finding loafs of ciabatta sitting pertly on the bread board, torn … Continue reading

Posted in Food for Fort | 5 Comments

The Year of the Tomato

As far as I’m concerned, tomatoes are an autumn fruit in this country. I know there are those masters of nature who manage to produce their own magnificent crops in time for summer, but I’m not among them. My tomatoes … Continue reading

Posted in Food for Fort | 1 Comment