Ruth Pretty about to carve - what appears to be a Moa [caption id="attachment_5556" align="alignnone" width="640" caption="Ruth Pretty cooks 15 kgs turkey on the rotisserie"][/caption] Pictures just through from our good friends Paul and Ruth Pretty Ruth Pretty, guru caterers and legendary hosts to the stars (and royalty) www.ruthpretty.co.nz celebrating Christmas at their property, Springfield, on the Kapiti Coast, New Zealand ... read more >
The old vines of Cassis Part 3 of the Provence wine series The history of Cassis goes back to 2600 years when the first vines were being planted by the Romans. Cassis is one of those AOCs in France that needs more promotion overseas from wine lovers. ... read more >
Christmas Day at the Beach a la Terry Chellappah My good friend Terry Chellappah, a true Wandering Palate and contributor to our website, reports in from Kilcarnup Beach in Margaret River, Western Australia. He signals the weather is PERFECT as was the line-up of Champagne’s and those funny, salty little black eggs that come in a tin. Good to see that he is celebrating Christmas in style, and certainly ... read more >
The Prodigy from Downunder - Phillip Jones, winemaker of Bass Phillip The Wandering Palates Terra Australis correspondent, Andrew Jenkins (Jenks) breaks silence on Australia’s most covert winery, Bass Phillip, admittedly the worst kept secret amongst undercover palates. ... read more >
Ginger Pig Meat Book The Borough Market in London is one of my favourite food foraging spots on this planet and also home to the Ginger Pig Butchery - a real butcher. This is a carnivore’s paradise where meat and poultry are a religion and the provenance and husbandry of animals is decidedly organic, if not Celtic in its quest to bring back all ... read more >
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How to Cook Everything I have a confession. I did not know who Mark Bittman was until 3 years ago when friends from the US, Stacy and Greg, living in Singapore kept on mentioning or quoting him and this fantastic book on how to cook; in Stacy's words, "Absolutely everything and the recipes are so easy to follow and practical". ... read more >
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Monte Antico label When you have been in the wine trade long enough, in my case 30 years, there are certain wines that you follow as benchmarks; a sort of palate calibration that you undergo every year (vintage) as an imperative to get a bearing and setting a course into an ocean of wines to be tasted. ... read more >
The canes of the goblet are so straight that disease is hardly an issue Part 2 of the Provence wine series Provence is a land with 300 days of sun, little rain, low humidity and a low Mediterranean climate with ocean influence. ... read more >
Your typical provencial markets  Imagine them now with rose wines Thoughts about Rosé. An introduction to Provence. Part 1 of the series. The south of France holds many surprises. Firstly, I must confess that I was a rosé skeptic. Throughout my nine years of wine tasting, I admit that I never considered rosé to be a wine style that should be taken seriously. ... read more >
Central Otago Pinot Noir Celebration 2012 The Central Otago Pinot Noir Celebration has established itself as one of New Zealand’s premier wine events and our vision is to bring together the wine world’s leading writers and commentators, together with wine and food enthusiasts to experience Central Otago’s best wine, cuisine and sights. ... read more >
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