That feeling when the five names called don’t begin with a J and end with an “Arrr Yessss!” That feeling when you look side to side and lock sorrowful eyes with other candidates who have studied really hard to take the exams and youre all in the same sinking boat. Thank god there is free […]Read More Taking the Certified Sommelier Exam
So from one too big, too loud, too tall, too commercial, too brazen, too brave, too much woman to another – never shrink your own shine.Read More So from one too big, too loud, too tall, too commercial, too brazen, too brave, too much woman to another – never shrink your own shine.
Introduction My off-the-cuff engagement at the meaning behind ‘En Primeur’ was set forth by my love of film. A blockbuster premier is as star-studded as it gets. I have drawn somewhat of a parallel to movie Premiers and the ‘En Primeur’ in question. I will deem to roll out, the frequently questioned and controversial, red […]Read More En Primeur
Pisco Makes You Dance! Which cocktail do you think deserves a public holiday in its name? On the first Saturday of every February the people of Peru celebrate the Pisco Sour. Officially declared the national drink of Peru; no one holds back. It is a day for making the biggest and the greatest. Luckily for […]Read More Happy PISCO SOUR Day ! ! !
The heavens have answered and the secret has been found on how to make water into wine! Ok….well close but not quite. Jancis Robinson has published a book that promises to enlighten the masses in 24 hours. Everyone has questions about wine. In fact to tell you the truth I think there is only […]Read More The 24 Hour Wine Expert
Super Excited to be working with Sketchy on a few Wine Inspired Prints! Check Sketchy out here https://www.facebook.com/sketchy.design/?fref=tsRead More Collaboration With Sketchy
Sundays are for Smokin’ Cold-smoked products are held in an unheated chamber through which smoke is pumped (the smoke originating from an external firebox). While traditional hot and cold smoking used to be limited to proteins, contemporary chefs are experimenting with the technique in innovative ways. Portland Bartenders are using hot-smokes for ice, then refreezing it […]Read More Introducing the Barrique Cold Smoker
STIGGY POP PORK RIBS It is finally summer in Auckland! When you spend all day on the beach you don’t feel like cooking when dinner time is nigh. So my Mr Hobbs slow cooker is my sous chef and cooks up a storm while we’re gone. On the menu today is slow cooked pork […]Read More Stiggy Pop Ribs
For Lindsay, my aunt. This Pulled- Pork recipe is perfect for any kind of Mexican, the sauce is perfect to dip your toasted sourdough into and it should last for days but it doesn’t no matter how big the Pork shoulder is. I love slow coookers, you can throw anything in and leave it for […]Read More Lets Taco about with some Pulled Pork and Rhone wine
On Sunday, a big celebration followed after Unesco announced on Saturday that Champagne and Burgundy are now World Heritage sites. Unesco defines cultural landscapes as : ‘Combined works of nature and humankind, they express a long and intimate relationship between peoples and their natural environment’. Coteaux, Maisons et Caves de Champagne (‘Vineyard slopes, Champagne Houses […]Read More Champagne and Burgundy win World Heritage Status