Mushroom Pasta

I love cooking pasta like risotto, so since it’s wild mushroom season I decided to go for it with a super earthy, deliciously hearty mushroom pasta cooked in its own broth. This is a very wine friendly dish that could go with any red and any neutral or oaked white. In this case we paired…

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Oaked White Burgundy

We had our unoaked white Burgundy so now it’s time to go back to oak! Unlike an oaked Californian Chardonnay, an oaked Burgundy should still be relatively lean and savory. The finest wines are aged in new French oak barrels, but more like 25% rather than 100%. This is a continental climate where you can…

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Oregon Pinot Noir

Pinot Noir has always been seen as being a bit of a fickle beast, but despite sharing few similarities with the Burgundy region, Oregon has really carved out a niche for itself as the producer of fabulous Pinots. The majority of winemaking in Oregon is in the Willamette Valley, where a huge array of soil…

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Barolo

This truly is one of the finest wines in the world. Now I know we already dabbled in the grape Nebbiolo, but this is the big daddy. Pretty much all Nebbiolo comes from Piedmont in Italy, and the best of it is from Barolo DOCG. Piedmont is a gorgeous hilly region in the Northwest of…

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A Nice Chianti

Chianti DOCG is one of Italy’s classic reds, hailing from Tuscany. It’s a wine that varies a lot in quality but these days you should be able to get really great wine for a good price. The grape here is for all intents and purposes Sangiovese, although producers are allowed to include small percentages of…

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Pear and Almond Cake

You know I love pastry! This month I wanted to share a really simple style of cake that is perfect for this season’s yummy produce. Pears are perfect here, although apples would be great too! The perfect ending to our yummy autumn meal. Almond Pear Cake 100g almond flour 25g cornstarch 100g sugar pinch salt 1/2…

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Butternut Squash Soup

Tis the season for squash! Butternut is everyone’s fav cause it’s got a wonderfully smooth texture and plenty of flavor. I’ve done a pretty classic one here, but something that I do really think makes a difference whenever you’re using butternut for a soup or something like risotto is to boost your stock with the…

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Cabbage and Pomegranate Autumn Salad

I love a warm salad in colder weather and I also love cabbage! It’s not something I grew up eating but I really fricking love it. And it’s always huge and lasts for like 2 weeks. What’s not to love? High heat searing is something I regularly do to cabbage to turn it into something…

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The Craziest Thing I’ve Ever Made – Pork Tarte Tatin

This one was hard to photograph cause it was a juicy mess, but I am SO PROUD of this recipe! I’d been thinking about apples, then thinking about tarte tatin, and then thinking about pork and apples, and then decided why not combine the two. It turned out to be incredible, to be honest I…

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