For Birgit and Katrin Pfneiszl, wine is practically mother's milk. They grew up on their family's vineyard in Austria and have been living and breathing wine making since. These days however they have taken a less traditional route, migrated across the border into Hungary and started their own vineyard, one that oozes personality with quirky character infused into their vintages. Read my story in Sublime Magazine Online (from the archives).Read More
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One simple taste or smell can transport us to a place far away in miles or memory. Lamees Ibrahim does just that for Iraqis who are unable to live in their country of birth. And for many more of us who love to sample new and different flavours.
The Iraqi Cookbook is a gem from start to finish. That it is the only book of recipes published in Europe, in English, on Iraqi cooking makes it even more special. Click here to read my review published in Sublime Magazine.Read More
Taking sophisticated sensory stimulation to new heights, this understated eatery in the docks of Copenhagen makes you feel instantly at home through a flawless, yet unfussy service.
With foraging and Nordic ingredients at the heart of their ethos, a spectacular ten-part starter menu showed off the artistic and food science skills of the talented team of chefs led by René Redzepi. With
creations ranging from the weird to the downright wacky, each bite was a journey into the unknown, but unswervingly wonderful. Click here to read my review, published in Sublime Magazine in November 2011.Read More
A key ingredient of elegant dinners, beloved of fine city restaurants, truffles are traditionally sourced by French and Italian farmers using a specially trained pig. Sublime meets Melissa Waddingham who, with her dog Zebedee, is reviving an ancient skill for modern times. Click here to read the story published in Sublime Magazine in November 2011.Read More