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Umami
Feature

Umami

“Those who pay careful attention to their tastebuds will discover in the complex flavour of asparagus, tomatoes, cheese and meat, a common and yet absolutely singular taste which cannot be called sweet, or sour, or salty, or bitter…” Dr. Kikunae Ikeda, Eighth International Congress of Applied Chemistry, Washington 1912     It was in the … Continue reading »

Mushrooms, Glorious Mushrooms
Blog / Feature

Mushrooms, Glorious Mushrooms

And still they keep coming! Each Saturday reveals at least one new variety at the bountiful Beaune market. Last week there were two; ‘pied violet’ a soft purple tinged buff capped beauty with a delicate yet distinctive aroma and the ‘rose’ with a broad cap in velvety pale brown and white. This week, the elusive … Continue reading »

Braised Rabbit & Mushroom Pie
Recipes

Braised Rabbit & Mushroom Pie

Braised Rabbit and Mushroom Pie Matt Golinski Recipe serves 6-8   This braised rabbit is the same as in the recipe for braised rabbit, chestnut mushrooms with potato gnocchi and crispy shallots. It is such a beautiful braise it works equally as well for this great pie. For a delicious winter variation, include 2 medium … Continue reading »

Braised Rabbit with Potato Gnocchi
Recipes

Braised Rabbit with Potato Gnocchi

Braised Rabbit with Chestnut Mushrooms; Potato Gnocchi and Crispy Shallots Matt Golinski Recipe serves 6   This is a fabulous dish as the components can be assembled in stages over 2 days. The rabbit flavours actually improve with being cooked the previous day. Just store and flake the meat from the bones on the day … Continue reading »