Trying to dance partnerless with just one left foot is like appreciating good food without wine. To get the most out of the multifaceted delicious food we eat today, a marriage with wine is essential— think dance—be it the slinky, exhilarating tango; sexy, slithering samba or just plain ol’ twisting in a ’60’s dance hall, a partner is needed, paid or unpaid.
To the rest of world, sake is an alcoholic drink imbibed by many in the Far East, mostly in the company of good friends with food. It was discovered originally by the Chinese and introduced to Japan about 700 years later, where in the 3rd Century, Kuchikami Sake was first recorded. This mouth chewing sake consisted of rice, millet, chestnuts and acorns chewed by young maidens and spat into bowls and left to ferment. Sake certainly has evolved and refined immensely by the Japanese since.
In September 2014, Marie Cheong Thong ran the intriguing workshop-masterclass on the history, culture, tradition, commercial sakes and the making of an artisan sake based on a original thousand year old Chinese Rice Wine recipe that has been passed down to her by her mother.
Continue reading “Abergavenny Food Festival 2014”
Laksa is one of Malaysia’s favourite signature (soupy) comfort foods. Comprises of yellow wheat noodles and sometimes a little “hand-pull” of rice sticks in a big soup bowl garnished accordingly. Very localised and the thirteen states of Malaysia and, Singapore, will champion to prove their version is best. I consider the base as a soup not gravy. One slurps the last drops.
One of my favourite topics – Maine Lobster, the highly prized, truly sweet and succulent, muscular tailed crustacean, without which the sleepy, freezing State of Maine would not be famous. It is probably the staple protein source and a highly profitable commodity supporting a large proportion of the coastal population.
Continue reading “Lobster, the whole Lobster and nothing but the Lobstah”
The Ultimate Crab Cake Challenge … my travels began in Boston, driving up to as far as Brunswick and the surrounding islands of Maine. Then back down, through Rhode Island to New London, Connecticut, aboard the Cross Sound Ferry to North Point, Long Island, New York.
Valley of the “Californian Wine” Kings … Innovative and Creative Wineries
Part two of the wine journey brings me to the Disneyland of Napa Wineries where money is big and so are the wines. When in California, one expects to be surprised.
Valley of the “Californian Wine” Kings … Food and Restaurants
“4 Days and as Much as I Could Do” being my motto and mantra, the Napa trip was finalised after much deliberation, mapping, planning and of course, travelling across the pond. For a change, Nerdy Geek played the PA and personal chauffeur, ringing wineries and booking restaurants, setting up meetings, organising the tastings, maps and driving, making me feel rather important.
Valley of the “Californian Wine” Kings … Small Interesting Wineries
Bright and early we arrived at Corison Winery a short 3 minute ride away. Cathy Corison is one indomitable lady. With over 25 years of wine making experience Cathy is certainly of the the Napa ladies to follow. Small winery run by Cathy and her team, this little gem is definitely a diamond found amidst the giants along the 128.
Di Brunno Brothers
DBB is a treasure trove of all things Italian and Mediterranean. More Italian than a tipici deli. The produce was just sensationally FRESH. Many made by local artisans, using local ingredients. My eyes and nose were in full dizzy ecstasy. Cheeses, hams, salami, sausages, olives, oils, antipasti, bottles, jars, tins, and the list just goes on. FRESH, so fresh and immaculately stored. This tiny institution joins my Aladdin’s cave list of the foodie world. Zabars, Eataly, Peck, Fortnums, Harrods, Valvona and the likes have serious competition.