Category Archives: Cheese

Duck, Cheese, Repeat Pear

Posted on July 9, 2011 by ben

New World Pinot Noir with duck, but which direction should the duck take? Try Asian… Duck BBQed duck: kaffir lime leaf wrapped BBQed duck breast. Rice: spiced (cinnamon, ginger) sushi/glutinous rice with lemon juice. Pear: poached in white wine, lemon … Continue reading →

Posted in Cheese, Duck, Salad, Uncategorized | Leave a comment

BY Menu, 26 February 2008

Posted on July 10, 2010 by ben

I composed this menu for pesco vegetarians. Goat cheese and chive ravioli, tomato and basil vinaigrette A classic flavour combo that just works so well. The “vinaigrette” is more like a light tomato based sauce with sharp acidity. Celeriac soup, … Continue reading →

Posted in Beetroot, Cheese, Dessert, Fish, Icecream, Menu, Pasta, Soup, Uncategorized, Vegetarian/Vegan | Leave a comment

HOF menu, 16 November 2007

Posted on July 5, 2010 by ben

Clam and mussel soup, curry drizzle Pleasant with the Riesling but, because of the cream, I would have preferred something other than a dry Riesling with this (Spatlese would be nice). Nevertheless, others feel (as here) that a dry Riesling … Continue reading →

Posted in Cheese, Dessert, Drinks, Fruit, Menu, Pheasant, Soup, Uncategorized | Leave a comment

Food and wine matching dinner, 2 November 2007

Posted on July 5, 2010 by ben

The wines: Weingut Wieninger Gruner Veltliner Nussberg 2006 A reasonably ripe nose of honeydew melon but with some greener (green mango) elements and minerality. The palate is a bit leafy, quite light, very fresh (actually the acid is maybe a … Continue reading →

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MET Menu

Posted on June 27, 2010 by ben

Wine matching menu for M, E and T, February 2007. Apple soup, curried white chocolate foam I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate … Continue reading →

Posted in Beef, Cheese, Dessert, Fish, Menu, Pork, Scallops, Soup, Uncategorized | Leave a comment

Whipped Brie

Posted on June 27, 2010 by ben

Thomas Keller thought to whip cheese. It works well, except (as you can see from the photo below) you need more torque than an immersion blender offers to be able to whip Brie properly! (I burnt out one blender just … Continue reading →

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March 2006 menu

Posted on June 26, 2010 by ben

Haggis balls with whisky broth and neep powder It wasn’t Burns Night, of course, but reinterpreting (at least a little) a Scottish classic was fun. The balls were deep fried (of course, this is Scottish fare!), the swede dehydrated and … Continue reading →

Posted in Beetroot, Canapé/Hors d'œuvre, Cheese, Dessert, Fish, Grapefruit, Menu, Salad, Sorbet, Uncategorized, Venison | Leave a comment