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‘The Lambrusco tastes as if someone gave a five-year-old a home-brew kit, some Toilet Duck and an Alka-Seltzer’
‘The peaches bake beautifully in the wood oven, juice melding with cheese, hot and salty like the summer evening’
Hollandaise sauce to whisky sour: Andy Taylor on the versatility of this key ingredient
A list of qualities for accreditation by one pizza association runs to 27 pages
Tim Hayward gives his take on the ultimate redneck barbecue dish
‘Made from Sauvignon Blanc, it has nothing in common with the luridly scented whites often sold under this badge’
Thirst-quenching cocktails, cult bodegas — the Spanish tipple has never been so chilled
‘The simplest of dinners, perfect for tomato season when it’s almost too hot to eat anything’
‘The tempura came with a dipping sauce so alluring that we refused to give it up’
‘Where to get grilled puffin, epic lobster sandwiches and boiled sheep’s head’
It is the most important ingredient in any mixed drink — here’s how to serve them properly
The dish is somewhere between borscht from eastern Europe and the Middle East’s cold soups
Serious investors have added fizz to their portfolios: is it time do likewise?
Can switching from dessert wines to dry whites help the Hungarian wine region restore its once-glorious reputation?
Apps backed by rivials offer subsidies while fears rise over strategy and environment
Top restaurants and department stores tap into growing market
Weather trends are in growers’ favour and help to explain the surge in vines planted
Foursquare’s Exceptional Cask collection is calling the tune when it comes to quality
Michelin-starred chef revitalised French haute cuisine with such simple dishes as mashed potatoes
Fire up the grill for this show-stopping summer party staple
‘The country’s traditional wine specialities are culturally fascinating and globally unique’
Where to find sampan congee, dim sum, and exceptional wonton noodles
‘Hallsworth is making the kind of food that people who love food, love’
News comes as US chain looks to counter sales slowdown
Tim Hayward turns a family-sized piece of rump steak into the most expensive piece of bloke meat
Chef Santosh Shah on why the flavour from using a clay oven ‘simply can’t be beaten’
As coffee industry consolidates, CEO Pogliani says family-owned brand is not for sale
Tim Hayward’s ode to an obscure and unique culinary treasure
Where to go for steamed snapper, spicy fish fritters, cocktails and a great steak
It’s time-consuming and it’s not cheap — but you can’t buy that taste sensation
‘I believe there is no direct correlation between price and quality with wine’
‘Galway might be the world’s most attractive city in which to be a restaurateur’
‘An adaptation of a curious Ligurian dish’
Meet the distillers reviving its prestige after years in the shadow of Scotch
‘Real care is being lavished on rosé production all over the world’
Where to get the best breakfast, Korean-style steak and the best pastries
All Cau restaurants are to close immediately
