Connoisseur’s Guide to Matching Wine with Indian Cuisine by Karen Anand From my...
Category - GASTRONOMY
Connoisseur’s Guide to Umbrian Gastronomy
Small Umbria is a casket that collects characteristic gastronomic jewels all along its territory...
Connoisseur’s Guide to Truffles
Truffles grow on the roots of truffle oaks, often less than 30 cm below the surface. To date, no...
Connoisseur Magazine Recipe: Pla Cod Phad Prig Daeng
FRIED COD WITH RED CHILLI SAUCE AND GREEN PEPPER CORN INGREDIENTS 5 g chopped big red chilli (no...
Connoisseur Magazine Recipe: Gapi Kua
COCONUT CURRY SHRIMP PASTE WITH SMOKED DRIED FISH INGREDIENTS 110 g coconut cream300 g coconut...
Valentines Day- Recipe for a night of Romance by Kari Engels
by Karie Engels The history of Valentine’s Day is obscure, and further clouded by various...
Connoisseur Magazine Recipe: Sze Chuan Rack of Lamb
SERVES 1 INGREDIENTS 160 gm Lamb Rack1 tbsp Corn Oil1 tbsp Ginger1 tbsp GarlicTo taste Salt and...
Foie Gras and Gavage – Is the practice cruel?
The foie gras industry started to develop around 1820 and has been one of the farmer’s main...
Connoisseur Magazine Recipe: Penne Giardiniera
SERVES 6 SPINACH BALLS 100 g breadcrumbs – dry2 eggs1/2 garlic clove very finely chopped50 g finely...
Connoisseur Magazine Recipe: Morel And Cep Risotto
SERVES 4 INGREDIENTS 300g fresh ceps, cleaned, sliced55g dried morels, soaked in warm water for 30...