April 20, 2010

New Zealand’s sophisticated culinary scene revolves (not surprisingly) around lamb, as well as celebrating an abundance of fresh seafood, including the ubiquitous Green Lip mussel, prepared any number of ways. Marlborough’s Allan Scott features the mollusks ‘pepperonata’ style, in a tasty tangle of chorizo, shallots, garlic, chilli and figs—which just happens to match perfectly …
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April 12, 2010

Green is the New Red & White How sustainable is the wine in your glass? Do you care? You should. If we value the notion of terroir, and being able to enjoy distinctive tastes and styles of wine from regions half way around the world, we’re going to have to work harder at how those [...]
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