Interview with Markus Trinker the creative brewmaster of Austria’s first beer farm

“In Austria craft beer makes up just two to three per cent of the market. Austria is not the USA, where craft beer has a good 12 per cent market share of the beer market. There's a reason. Namely, here in Austria and Germany we've always had a well-maintained beer culture. We had good beers and the tradition lives on strongly here and there wasn't much of a place for craft beer,” answered Markus Trinker, the creative brewmaster at the Wildshut Stiegl estate.

Simple Christmas pizza recipe

As this is a Christmas use-up meal you can make use of pretty much any leftover that you have available in your fridge. Simply chop it and chuck it on top of the base! My experiments included using Brussel sprouts, bacon and walnuts; they all turned out to be tasty.

The Red Lion Freehouse: A Michelin-starred pub and restaurant in Wiltshire

“We always have our steak for two on, which we’re proud of — either a chateaubriand or roasted rib with chips and a bearnaise. It might sound a bit boring for a signature dish but it’s something we have on all the time. It’s rooted in that pub ethos of steak and chips. But it’s the best steak you can get, with everything well prepared,” said Guy Manning of the Red Lion Freehouse.

Festival of Alpine Cuisine in Austria’s Salzburgerland

“The idea, actually, is that we give a stage to Alpine cuisine in its modern form, to show that the end product is based on signature, home-grown products; that it draws sophistication from things that are in essence simple. That’s one characteristic of the region’s cuisine and that’s why the Festival of Alpine Cuisine is here,” explained Klaus Buttenhauser, the organiser of the Festival of Alpine Cuisine.

Burger and beers at Fat Hippo

“We season on the griddle. The beef is 100 per cent chuck, ground to 10 millimetres then pressed to five inches in diameter. We season on one side and time for one minute-forty, then season on the other side and time it for one minute-forty. Then it’s up to 75 degrees for 30 seconds. That's how it should be,” said Michael Johnson, Fat Hippo's executive chef.

Rustic afternoon tea at St Mary’s Inn in Northumberland

Whenever myself and Helen are in a place that serves scones we revive our long-running discussion about how ‘scone’ should be pronounced. I’m a firm believer that scone rhymes with ‘cone’. Just look at the similarities in how they are spelt. She is adamant that rhymes with ‘con’. That was also how the woman who took our orders said it.

Gin maker Dan Walsh discusses Rascal Gin

“People are becoming aware that gin doesn’t have to taste bitter or be drunk with tonic; it can also be enjoyed with lemonade. There’s a massive expansion of gins that are not traditional — some are sweet, others are not. Mine is a classic example of that. The base is ten botanicals traditionally distilled in a copper pot. It is not prioritising the juniper…juniper’s not the main event for a lot of products. In a nutshell, less bitterness is key to the current popularity of gin,” asserted Dan.

Coastal cuisine in Atlantic Canada

Coastal cuisine in Atlantic Canada showcases the fish fished from the North Atlantic. Pull into almost any restaurant during a road trip through eastern Canada and it’s likely you’ll see cod, lobsters and other types of seafood listed among daily specials. Get chatting, something that’s not difficult to do on Canada’s east coast, and it’s...

The Toer de Geuze in Belgium’s Pajottenland

Belgium’s Pajottenland, a district just a few kilometres southwest of Brussels, is famed for producing lambic style beers. Over the weekend of the 4th and 5th May 2019 the region’s breweries, beer blenderies and De Lambiek visitor centre open their doors to visitors, free-of-charge, during the Toer de Geuze. Beer lovers may well have dreamed...

Millers All Day in Charleston, South Carolina

“I got two little boys that sometimes don't want to eat grits. We make a lot of grits, because that's what I do for a living. But once you made the grits, I'll have another pan going of sausage crumble. I throw it in the pot when the grits are done with a lot of cheese and rotel. Rotel is a kind of mixture of onions, peppers, tomatoes and a little hot sauce. I throw it all in there. I call it ‘the dump recipe’ or ‘the pot licker’. The whole pot is licked when everybody's done!” said miller Greg Johnsman at Millers All Day in Charleston, South Carolina.