Cru Bourgeois, Bordeaux Wine 2013 by Michael R. Goss
The 2013 official selection of Crus Bourgeois is always a much anticipated event in the winosphere. Though not a wine novice, this was my first tasting since passing my primary level wine exam. Shaved and bathed, suited and booted I … Read More
Seared Thai Beef Canapes by M. Kuehn
This recipe is quite dear to me as it was my first published recipe in Olive Magazine. I had originally written it as a starter but I recently served the beef in canape form and they were gobbled up within … Read More
Cocoalibre Chocolate by Michael R. Goss
Being a confirmed omnivore there is pretty much nothing I won’t eat, except maybe tripe and cinnamon, so being offered a free ticket to the V Delicious show promoting vegetarian and vegan food was going to be something of an … Read More
Martin Miller’s Gin by M. Kuehn
Perusing the website to find out about Martin Miller’s gin is a fascinating read. From its conception to the final product, the eccentric and rather brilliant brain behind the gin is sadly no longer with us, but if you’re a … Read More
Ostuni Queen’s Park by M. Kuehn
Having recently savoured the delights of the very superior Pulia near Borough Market, an eatery that serves the finest food and wine exclusively from Puglia, I thought it would be rather nice to visit somewhere a bit closer to home … Read More
Le Clos du Chateau Valencay by M. Kuehn
I came across this little beauty whilst catering for some concert musicians. Valancay is a tiny appellation in the heart of The Loire valley. The grape varieties used are Chardonnay and Sauvignon Blanc and the result is a super dry, … Read More
Meukow VS Cognac by Michael R. Goss
I adore Cognac, but my first experience of fortified Gallic beverages was the apple based Calvados. At the tender age of 17, while travelling up to Holland with my father and sister we stopped to eat in a Les Routieres … Read More
Maison Blanc by M. Kuehn
If there is one thing I’ve learned over the years it’s this; indulgence should be delved into with gusto and appreciation. Indulgence, should, in fact, be de riguer. Not everyday, all day, but just enough to make you grateful for … Read More