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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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Pondering some Provençal housing

November 18, 2014

If you’ve been to Provence you have surely driven past many of these houses. Old, sometimes crumbling, built out of stone. They are dotted around the countryside mostly adjacent to vineyards or an olive grove. My curiosity about these buildings got the better of me, so I had a quick look at the history and purpose the ‘Mas’ Continue reading

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Barley salad with roasted tomato and thyme

November 2, 2014

I love grain salads, a welcome change from the heavily wheat based French diet and for their ability to bring a different texture and flavour without major investment in terms of time or money. I have made a simple, but fundamental change in my own cooking when preparing grain and rice based dishes in increasing the ratio of vegetables and herbs versus carbs. Continue reading

Kate Hilpern The Independent on Mirabeau

Another Top 10 listing for Mirabeau

September 26, 2014

For the third time this year, Mirabeau has made it into a Top 10 Rosé list, this time from the British national newspaper The Independent. Kate Hilpern writes: Not so long ago, more serious wine drinkers considered rosé as unsophisticated and unworthy. But today, it’s never been more popular, especially in the summer, with rosé now accounting for 11% of all wine sold in British supermarkets. Continue reading

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Quiche with Figs, Lardons and roasted Almonds

September 21, 2014

September is a busy time of year in Provence. It is of course the time when the grapes are harvested, the moment when the hard work in the vineyards finally bears fruit and the anxiety over the fate of this delicate natural product is almost over. A much less serious harvest that happens concurrently, though mostly confined to kids and housewives, is that of the local fig varieties. There are both violet and green figs in this area, though I much prefer the darker varieties, as they happen to be so gorgeous on the eye as well as the taste buds. Continue reading

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