A Tête-à-tête with a Tartiflette

Q: What makes a Tartiflette taste different to any other potato-based bistro dish? A: A wheel of Reblochon cheese from the Haute-Savoie region in France: We had many food highlights during our trip to France and Switzerland earlier this year, but the bistro meal which stood head and shoulders above the rest, was the Tartiflette – a regional […]

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Food & Poem Pairing

My relationship with food is a sensory experience. Fellow writing pals have sometimes commented that my writing often features a sensual tone, which is probably why I really admire ‘Chocolat’ author, Joanne Harris and the way she explores the emotional resonance of food. Very recently one of my good friends, a very talented poet called […]

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