I've always been drawn to France's Jura region, so this piece explores its distinctive wines through a Jura-inspired menu featuring Morel Chicken with oxidative white wine, Trousseau with cheese, and dessert wine pairing ideas. Part travel story, part wine guide, and part mushroom obsession.

Explore Korea's rich food and drinking culture, from its culinary traditions and fermented flavours to the history of Korean alcohol and Hallyu's global influence. Along the way, discover bold, unexpected wine pairings that complement spice, sweetness, and umami.

Our anniversary falls on December 29, caught between Christmas leftovers and New Year’s chaos. So we turned it into a spaghetti-western night: wild boar burgers, smoked Gouda, Cognac mushrooms, costumes, Morricone, and a bottle of Barolo playing sheriff at the table. Dinner became a little bit of theatre and exactly the celebration we needed.

I found the cutest pink savoiardi at my local Italian supermarket and saved them for Christmas Eve dessert. With yuzu sake already on the menu, it naturally found its way into a citrusy tiramisu with lemon curd and mascarpone. No coffee, no cocoa, just a little winter sunshine in every layer.

Our Christmas Eve table always travels a little. This year, Scandinavian gravlax met Canadian maple and Japanese yuzu sake. A pescatarian tradition gently reinvented. Paired with Champagne, the salmon’s silky richness, citrus lift, and delicate bubbles made for a quiet winter celebration.

Margarita first, then the real star: duck breast with a glossy Cointreau glaze, balanced by bright citrus and caramelized winter vegetables. Rich, cosy, and just the right excuse to linger over a drink.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-infused version that, brings a deep, velvety note to this winter dish. Roasted duck legs with red wine, plum compote, and parsnip purée create a rich, earthy pairing where Hungarian tradition meets a little kitchen drama.

I went to Rome with my sister chasing art, history, and Christmas magic, and somehow ended up sipping Amaretto like we belonged in La Dolce Vita. Years later, that almond sweetness still tastes like nostalgia, adventure, and a reminder to savour the moment.

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 made by Carthusian monks from a secret blend of 130 plants. Herbal, mysterious, and a little dramatic, it takes an already indulgent Italian tiramisu to another level.