FOOD+DRINK

Recipes, reviews, farms and tables

Effervesce Sense | Sparkling expectations

by Karen Krizanovich

"It’s a stupendous, momentous bottle but it’s also extremely fun to drink"

Effervesce Sense | Sparkling victory or sparkling defeat

by Karen Krizanovich

"Before I was a member I did accidentally filch one of its bespoke flutes which match the Taittinger BAFTA-labelled bottles"

Effervesce Sense | First tastes in the wild

by Karen Krizanovich

"Strains of a harp float through the gloaming, revealing fire pits and white marquees in a woodland clearing. This is what a Bollinger Bacchanalia looks like"

Effervesce Sense | Fear not the armpit

by Karen Krizanovich

"Mention Greek wine to most people and instantly, “It’s not retsina, is it?” is flung back in your face. This Brut Cuvée is such a far cry from the gut-wrencher I brought back from Athens in the 90s"

A Danish double | Koan and Kadeau, Copenhagen

by David J Constable

"Korean food is having a moment. South, I mean. The North is, well, doing whatever it is the North does"

Effervesce Sense | It’s complicated

by Karen Krizanovich

"Some of us start and continue tasting exclusive vintage bottles while others cajole their friends to help multi-buy at Lidl. There is delicious quality to be found in each instance"

Breakfast epiphanies | Brunch at The Four Seasons, Bengaluru

by Neil D.A. Stewart

"For me it’s all about eating as much Indian food as possible"

Cooking the mountain | Atelier Moessmer Norbert Niederkofler, Brunico

by David J Constable

“I grew up without a supermarket on the corner. Despite this, there was always plenty of food on the table, even in winter. So I had to set up my own supermarket to see me through the lean months"

Poor choice | Stark, Broadstairs

by David J Constable

"It’s all rather depressing, the despondent cries scratched into the bowl like some end-of-meal plea for help. Is the chef okay? Should I call the Samaritans or his sponsor? What’s happening? I don’t understand"

The proof in the puddings | CODA Dessert Dining, Berlin

by David J Constable

"CODA, however, isn’t a rejection of the pseudo snobbery of fine dining, but a diversion from the traditional, tiresome, rolled-out understanding of a savoury-sweet tasting menu."

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