The other evening I was invited alongside other food influencers to the Marylebone institution of Clarette for an evening of food and drink to celebrate German Wines. In particular the wine from one variety of German grape. Riesling (pronounced reece-ling)
Before that night if you accosted me on the street and held a proverbial gun to my head and demanded that I list countries that produce great wine… Germany would sadly not have been on that list. Not because I held on to that old school reputation that Germany made overly sweet blue nun style of wines. But mainly because I’m very much a creature of habit with a small knowledge of wine. Which generally means once I get served a wine that I like I stick with it.
Fans of German wine are quick to shout that Riesling produce some of the finest white wines on the planet. Hopefully, after this evening I would think the same. Riesling is the most popular variety of grape used in production in Germany accounting for some 25% of grape production.
There is no secret that I love pork. It’s hard to explain why it’s one of my favourite meats. I guess it’s because it’s really versatile. Its brilliant both fresh and cured. Joints are brilliant to roast, chops are great fried, cutlets into katsu, bbq’d ribs, bacon, sausages and ham…. You get the point I LOVE PORK. So, when I was invited to the uber-luxe Hispania restaurant in the City for the launch of the Pork Lovers Tour it was a bit of a no-brainer.
As much as I love unexpected pairings in food drink, I take great comfort when things are paired together because they are cohesive in ingredients or production. For example, Seafood with Samphire, Wild game with foraged berries, and Oak aged bourbon and oak smoked bbq. That's exactly what Hot Box and Wild Turkey 101 have done with their Wild Turkey 101 masterclasses.
I don’t travel as often as I would like, I mean who actually does. Unless you are a dedicated travel blogger. Those full-time travel bloggers bake me really jealous, not only because they get to travel all the time to exciting destinations… but because they can really make good use of travel gear and tech like a drone. I’m am so envious of those soaring videos and epic Arial shots that you can get from a drone. Though not envious enough to go out and shell out £1000 for a DJI Mavic Air that I’ll use a couple times a year. Is it even possible to fly them in London?
What if you could rent a drone for a short period of time? Perhaps for that week away to Bali or a day out to the coast of Kent. Well, you can do just that with Fat Llama.
You know how you often dismiss a place based on what you think it would be… for example, a pub serving Japanese food or buying choux from a street food seller. Things that you thought that never would be good but turn out to be great. I've only known OLSO as being a music venue so always assumed that the food would be bog standard pub grub. You can imagine how surprised I was when I tried out the new summer menu.
Tags: London Eats
I was born in Southern America, Georgia to be precise. Though we moved from the south to the midwest when I was only three, I still claim my birthright as a southerner. I mean would be crazy not to. No disrespect to the cuisine of Colorado, the food of the south speaks to me more. Peach pie, Sweet tea, Biscuits and gravy, crawfish boil, gumbo, etouffee and of course Jambalaya.
I Made This
I have always had a soft spot for tennis. I took it up as a kid for two reasons. Being obsessed with the upturned collar Lacoste polo shirt and deck shoe wearing preppy brigade it was the ONLY sport that I could play and play the part of the prepster. The other reason i played tennis was that because of my general husky size I was recruited by the football team to play and the last thing I wanted to get battered around on a grassy muddy field by a bunch of other adolescent kinds. So, tennis was my way out, my escape, my pass to avoid broken bones and bruised eyes and feigning a macho persona.
Tags: Ice Cream
I had the pleasure of attending an evening of Greek produce and food. Before the night, Greek food to me was grilled lamb, plastic wrapped feta and moussaka. Yeah, I know it’s more than that, what I liked most was their passion for the ingredients.
We learned about currants, dairy, mastic and obviously olive oil. In my mind I never associate olive oil with Greece, yes, I knew that they produced it. But it really hit home how important it is to Greece when reminded that it comes from a sacred and blessed tree dating to ancient Greece. Olive branches were used to crown Olympic winners after all.