Fiona Beckett
Former Guardian wine writer but still writing for Decanter + Nat Geo Traveller Food. Publisher https://t.co/8b5qi04xw0 + Eat This Drink That on Substack
Articles
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3 weeks ago |
matchingfoodandwine.com | Fiona Beckett
Hake with white asparagus, smoked caviar and gamay Posted by Fiona Beckett (Google+) on April 21 2025 at 12:21You might instinctively reach for a glass of white wine with hake but red wine can work equally well. And not only when it has a red wine sauce. This dish at The Blue Pelican in Deal which, despite the name, is an excellent Japanese restaurant, came with white asparagus, smoked Petrossian caviar and a sauce which I’m guessing included miso and mirin.
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1 month ago |
matchingfoodandwine.com | Fiona Beckett
Condrieu and Cornish Brill salanPosted by Fiona Beckett (Google+) on April 14 2025 at 08:14The idea still persists that wine doesn’t go with Indian food but when the flavours are subtle and the dishes presented individually you can pair some of the best wines in the world with it. This was a dish at an amazing Indian restaurant in London called Bibi whose chef Chet Sharma has a fine dining background so it was really only the sauce they needed to take account of in their accompanying wine flight.
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1 month ago |
news.wine.co.za | Fiona Beckett
Pick up almost any bottle of South African wine, and it’s unlikely to have been made by a winemaker of colour. But things are changing. There’s an increasing determination to improve opportunities, notably for young South Africans who want to enter the industry.
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1 month ago |
nationalgeographic.com | Fiona Beckett
This article was produced by National Geographic Traveller (UK). Pick up almost any bottle of South African wine, and it’s unlikely to have been made by a winemaker of colour. But things are changing. There’s an increasing determination to improve opportunities, notably for young South Africans who want to enter the industry.
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1 month ago |
decanter.com | Fiona Beckett
What comes to mind when you think of Mexican food? I’m pretty sure it’s not the jericalla (a custard-based dessert from Guadalajara with woodruff, apple, mead and wood ants) I had at the Michelin-starred Kol in London (with an 1867 Madeira; yes, the pairings are startling there, too). Nor perhaps the burritos and enchiladas you might find at a branch of Taco Bell, which is more Tex-Mex, as opposed to the kind of modern Mexican food you find in Mexico City, Oaxaca and London these days.
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Ever thought of visiting Jersey? Here's what to expect https://t.co/huxqoEzQBQ
Ridiculously it's already rosé weather and still only one week into April. Take advantage - this may be our summer. Here's what to pair with it, just in case you were wondering ... https://t.co/beYWEMgdXX https://t.co/hDsnclk13z
If you’re out shopping in Tesco today here are the bottles to buy, a destination to build a UK-based holiday around, the best chicken gravy and last but not least, 50% off annual subs to celebrate my 3rd Substack anniversary. All in this week’s Friday 5 … https://t.co/g0Y4FpXvc4
