ALSO IN EAT & DRINK

• Wine Chap's Wine Tips: Truffles & a Tutonic Tipple?
  

  Fresh from the first ever German Premier Grand Cru tasting, as hosted by the infamous folks at The Wine Barn, it seemed apt that the Wine Chap should bring you this Teutonic special to whet your Euro-friendly palate…

• Steaking A Claim
  

  I was a vegetarian once. It was a dark time, filled with lentils, tofu, and things that grew out of the ground as if of their own volition. Then steak found me.

• What's for Supper: Keepin' it Raw
  

  For carnivores seeking a quality protein high - there can be no better way to enjoy meat than in its purest, unadulterated form. Yes.. that means raw.

   

• Ethiopian Kitfo
  

  Ethiopian food has to be one of the most under-rated cuisines. Made up of tangy, spiced  lentil and chicken stews served on a delicious sourdough crepe called ‘injera’, it is one of my absolute favourites.

   

• Beef Carpaccio with Horseradish Crème Fraiche
  

  This is a lovely way to make carpaccio and would make a delicious first course for Sunday lunch. The lemon oil adds a really nice flavour and any leftovers can be drizzled over over roast fish or pasta tossed with artichokes and peas.

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