A festive focus for this fortnight, with news on Thanksgiving, UAE National day, festivals in the lead-up to Christmas, and a run-down of the best Christmas markets in Europe if you feel the need to get on a plane. Recent restaurant openings in Dubai follow. Next fortnight I’ll give you […]
Archive for November, 2013
Valldobiaddene Prosecco isn’t just basic old prosecco. It’s a DOCG (Italian wine class system) from the finest areas of Veneto, and therefore a stamp assuring you it’s not total swill. It’s made from 100% Glera (that’s the real name of the Prosecco grape), produced in the Metodo Italiano, or Charmat […]
Once upon a time, when transport had hooves, there was a villa beside the one-lane Barceolona-Madrid highway…. Photostory – notes below.
Left brain: go home. Think about it. Give it some time. Let them settle in, then go back and review on an established product. Right brain: People need to know about this place! Left brain: They already do. Other media are all over this place. You can’t provide anything they […]
Baking challenge – sponsored by Pyrex (recipe number 2) My house is relatively gluten-free. We’re not celiacs, but a few of us have intolerances and sensitivities, and so we try to limit our intake. We’re not as rigorous with our gluten avoidance as we used to be, but my husband […]
Once upon a time, there was a girl who wanted to go on a desert safari that wasn’t like all the others in Dubai…. Photostory. Details follow.
Here’s my fortnightly (sort-of) roundup on events in Dubai and further afield if you feel like jumping on a plane. This time there is a truffle focus. Next time, Christmas! Local Truffle season When: now What: many of Dubai’s best restaurants will have seasonal truffle menus in place. Although truffles […]
The dry hills around Barcelona. A thirteenth century villa. A barbecue and an autumn breeze. And then, to top it all off, Fideuà – the pasta version of paella. What a night – and what a recipe to bring home with me. Make it on a barbecue, an open fire, […]
Masi were the founders of a technique in the Valpolicella area called Ripasso, and this wine, the Campofiorin is the one they first did it with. It’s been very successful, and you’ll see plenty of other examples around. Masi discovered that if they put the fermented juice of a fresh […]