Food

G’day, mate? Not when Aussie rules

By Richard Ehrlich, November 22, 2012

Highlight of the month: a BBC4 broadcast called Chateau Chunder: When Australian Wine Ruled the World. It told the story of how the Aussies conquered the UK market. If you missed it, I urge you to find it on catch-up.

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Better under pressure

By Anthea Gerrie, November 22, 2012

Did you know that you can make chicken soup in a under an hour? And not from a packet, but authentic, clear soup made from raw meat and fresh vegetables and herbs, ready to go in 30 minutes.

No, this is not an example of the kitchen wizardry practised by the likes of Heston Blumenthal. It is not even achieved using a now relatively old-fashioned microwave oven.

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How to eat well: The drinking dilemma

By Ian Marber, November 22, 2012

Alcohol is always a difficult topic for nutrition and health professionals. The drinks industry remind us to drink responsibly, which of course we should, but after a glass or two, the very nature of alcohol means that it’s harder to remember what responsible actually means. This is all the more apparent with the festive season so imminent when alcoholic indulgence seems to be the norm.

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Obama needs sherry in his cabinet

By Richard Ehrlich, November 17, 2012

When it was confirmed that Barack Obama had defeated Mitt Romney, I breathed a sigh of relief. Not because of the politics – those are views I keep to myself, at least in print – but because I couldn’t bear the thought of such a comprehensive abstainer in the White House.

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The grandma making food child’s play

By Victoria Prever, November 15, 2012

How many grandmothers do you know who encourage children to play with their food? Most tut with disapproval while you do your best to enforce discipline.

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How to eat well: Don't let age ruin your appetite

By Ian Marber, November 8, 2012

One might be forgiven for thinking that nutrition advice is something that applies only when we want to lose weight or feed kids. But a good diet applies to people of all ages, not least those in later years.

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No need to be scared of these cheapies

By Richard Ehrlich, November 8, 2012

Every so often a supermarket chain makes an attempt to take the fright-factor out of wine buying. Yes, fright.

Some people find wine incredibly intimidating. For them, staring at the wine shelves is like looking at a menu in an unfamiliar foreign language.

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If you want to get ahead with bread, this is the class you knead

By Lianne Kolirin, November 8, 2012

School: Bake With Maria, London Road, London NW8

Class: An introduction to bread-making

Expectation: The prospect of making bread has always struck me as daunting and time-consuming. I hoped the course would introduce me to the basics and eliminate the fear.

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How the Golan reached the gourmet heights

By Anna Harwood, November 8, 2012

The trend for so-called artisan food — locally sourced food and drink made by individual crafts people — is not particular to the UK. In Israel, business at the Shuk in Jerusalem and the farmer’s market at Tel Aviv’s port is booming. Further north, a new region has emerged as a favourite with foodies — the Golan Heights.

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Low alcohol intoxicating flavour

By Richard Ehrlich, November 1, 2012

We wine scribes do not always stand around at tastings nodding in agreement about every sip that passes our lips. Wine is a matter of personal preference, and even those with well-trained palates disagree about a particular wine.

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