Despite the name, Jura wines have nothing to do with dinosaurs, even if the region sits on Jurassic limestone full of ancient fossils. I’ve always been drawn to this corner of France, so this piece follows my own take on its wines alongside a Jura-inspired menu featuring Morel Chicken and an oxidative white wine, a cheese course with Trousseau, and dessert wine pairing ideas. Part travel story, part wine guide, part very personal mushroom obsession.

A personal, eclectic journey through Korean food culture: from K-dramas and historical texts to kimchi sundubu jjigae, bibimbap, and banchan at home. Exploring Hallyu’s global rise, the comfort and fire of Korean cuisine, and how fermentation shapes flavour, it also challenges wine pairing conventions with bold, fresh, and unexpected combinations that rethink how we drink with spice, sweetness, and umami at the table.

Some couples celebrate their anniversary with candles or getaways. Ours falls on December 29, stranded between Christmas exhaustion and New Year’s chaos. This year, we leaned in. What followed was a full-blown spaghetti-western anniversary dinner: wild boar burgers, smoked Gouda, Cognac mushrooms, and a solemn bottle of Barolo as the sheriff of the table. Costumes were donned, Morricone played, dignity surrendered. Dinner became theatre, and the anniversary - against all odds

I found impossibly cute pink savoiardi at my local Italian supermarket and, of course, couldn’t resist. They resurfaced later, right as I was planning dessert for Christmas Eve. Since yuzu sake had already slipped into the menu via yuzu-sake–cured gravlax, it felt only polite to invite it to dessert too. A gentle splash brought floral lift to a citrusy tiramisu: lemon curd, mascarpone, no coffee, no cocoa. Just winter sunshine, layered and softly festive.

Christmas Eve at our table travels far. Scandinavian gravlax meets Canadian maple and Japanese yuzu sake, woven together by tradition gently bent. A pescatarian ritual rooted in memory, this dish pairs Nordic restraint with citrus brightness, cured slowly and served with quiet ceremony. Champagne bubbles echo the salt and silk of the salmon, while yuzu lends winter sunshine and floral lift—proof that geography matters less than balance, intention, and a table that knows how t

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-kissed jewel of the Unicum family, whose dark, velvety sweetness brings a quiet depth to winter dishes. With it, I’ll be making Roasted Duck Legs with Red Wine Unicum Jus, Plum Compote & Parsnip Purée - a plate where richness, fruit, and earth meet so gracefully it almost feels like a little opera unfolding in the kitchen.

I went to Rome with my sister chasing art, history, and a little Christmas magic, and somehow ended up sipping Amaretto on the streets of the Eternal City like extras in La Dolce Vita. Between Roman ruins, charming Italian boys, and one very regrettable overindulgence in almond liqueur, this trip became unforgettable. Years later, Amaretto still tastes like nostalgia, adventure, and a sweet reminder to savour life one sip at a time.

Pálinka, Hungary's cherished fruit brandy, is more than just a drink, it's a delightful experience! This flavourful spirit, made from fermented fruit, embodies the warmth of Hungarian culture and hospitality, enriching daily life with its vibrant essence.

Chartreuse is a legendary French liqueur dreamed up by Carthusian monks who somehow wrangle 130 mysterious plants into one bottle. Only two monks know the recipe (probably sworn to magical secrecy). From drying herbs in a medieval-looking room to aging the liquid in giant oak casks, everything feels delightfully dramatic. Chartreuse isn’t just a drink- it’s a full-on herbal epic. Then add this to an already dramatic Italian tiramisu, and the drama multiplies!