You might not think of pairing sake with French fries but season them with truffle and parmesan or a parmesan-style cheese ...

When we think of pairing wine with lasagna (or lasagne, whichever way you spell it) it’s probably the meaty version that’s uppermost in our minds but these days, as you know, there are many variations ...

As I discovered when I visited Akashi Tai in Japan last autumn* sake is coming out of its shell, no longer a niche product to drink in Japanese restaurants but a versatile beverage to pair with food.

It’s always a treat going round to my friends Stephen and Judy for supper. Stephen is one of my all-time favourite chefs and his former restaurant Culinaria in Redland was one of the reasons we moved ...

I was really spoilt for choice with wine pairings at Claridges last week. (It’s not often I get to write a sentence like that …) When you eat in their restaurant you can choose a bottle to go with the ...

Yes, you did read that right. Baba with rum not rum baba. It was one of the dishes that was served by top pastry chef Pierre Hermé at the Constance Festival Culinaire in Mauritius as a finale to the ...

Quenelle de brochet is one of the classic dishes of French haute cuisine so it was amazing to find it the other day on the set lunch menu at Joséphine, an excellent new bistro on the Fulham Road It ...

I love a book that shows you how to make the best of the produce that's in season and Angela Clutton's big, beautiful new book Seasoning really does that to perfection. The book also includes some ...

I absolutely love a pie so was immediately grabbed by the idea of this Mac & Cheesy Greens Filo Pie from Anna Shepherd's gorgeous new book Love Vegetables. Anna writes: "A pasta pie might seem ...

Fiona Beckett is an award-winning food and wine writer, one of the world's leading experts on food and drink matching, wine columnist for The Guardian and the author of 25 books on food, wine, beer ...

Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated. Just like any other ingredient it depends how you cook and ...