Food & Wine

For two large sirloin steaks, marinate in bowl containing 1 grated red pinion, juice of 4 limes, 2tsp sumac, 1tsp of salt & 1tbs ground black pepper. Grate the zest of the lime skins in too. Soak & turn in fridge for 24 hrs. Take out 1 hr before c

A joyous occasion to celebrate. Cheers 🍻, friends.

And either way, happy Sunday wherever you are and whatever you’re doing All the best, Niall

I was invited to dinner last night in LA, this is a fairly new restaurant, the menu was very interesting. For the first time in many years I chose the Steak Tartare which proved to be execellent. The steak was covered with finely sliced, fried shallots wh

My fellow Purist friends, I’ve got an important (well to me at least important) announcement to make and you all are the first I’m sharing this with; But after almost 40 years of continuous smoking cigarettes I gave them up completely as per 1 January 201

She has a very mature pallet for a 9 y.o. - but the wine was solely for me 🙂 Have a great weekend all. G.

what more can you ask for in life ?

While cuisine from the former Soviet Union offers a breadth and depth akin to ‘European cuisine’ (on which more at a later point), this is fortunately not all one finds here. Even traditional Italian food can get a ‘local’ twist, which is highly interesti

Medium rare, what else is better....

plus ratatouille and creamed potatoes with raw tumeric, onion, tarragon & yoghurt. The Armagnac went in the sauce (and a swig for the chef), the rather nice red in both of us 😉