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Mandarin and Cardamon infused Almond Cake

December 26, 2014

A delicious and colourful cake full of the flavours of Christmas markets, perfect with tea to brighten up a cold day, or as a light and joyful desert after a nice meal.  It’s not only easy to make with very standard ingredients it also keeps very nicely for a few days, as the infusion of Mandarin and Cardamon syrup keeps it perfectly moist and preserved. Continue reading

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Provence’s Vin Cuit: Wine cooked in a cauldron, aged in oak and steeped in tradition.

December 22, 2014

Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine.” They each build a big fire of oak wood and fill a huge cauldron with the juice from the pressed grapes from the year’s harvest.   Continue reading

Blending Mirabeau 2013-3

5 Questions with Stephen Cronk of Mirabeau Wine

December 21, 2014

It’s been quite some time since the last post in our “5 Questions With…” series, but after tasting a phenomenal #wine and then learning its even more interesting backstory, I decided a revival was needed! I think it’s no non-surprise for my regular readers that we are huge fans of rosé here at #Vinopanion. Continue reading

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Hold on to your hats

December 10, 2014

Mistral – what a cool name. According to the Oxford Dictionary’: ‘It is a strong, cold north-westerly wind that blows through the Rhône valley and southern France towards the Mediterranean”. Which is precisely where Provence is situated. The air is dry, the sky bright and clear and the temperature usually gets a lot cooler. Wind speeds can exceed 90 kilometres an hour with an average of fifty kilometres an hour during the day. During the night the winds calm down but it is not uncommon for the winds to blow consistently for two to three days. Continue reading

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Pumpkin and Jerusalem Artichoke Soup with a dash of Clementine

November 26, 2014

This is the perfect flavour-packed soup to brighten up your mood on a rainy or cold winters day.  The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem Artichoke, while the hint of clementine juice cuts through it all with it’s pretty acidity.  All the ingredients cook quickly and are easy to purée, so you can have it from pot to steaming bowl in 20 minutes flat.  Continue reading

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