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Wines of the week: Loimer Kamptal Gruner Veltliner 2011; Reserve Combes AOC St Chinian 2011; Minarete Ribera del Duero 2011

Sat, 18 May 2013 23:00:00 GMT

Sunday lunch

The experts' guide to summer: From getting fit for the beach to recreating that Olympic buzz

Sat, 18 May 2013 23:00:00 GMT

How to surf like a Californian

Don't be shy: Bill Granger's Sri Lankan recipes

Sat, 18 May 2013 23:00:00 GMT

One of my closest friends from school was half-English and half-Sri Lankan. His dad was a rock promoter and it was in theirwonderfully bohemian house that I experienced the most amazing Anglo-Sri Lankan dishes. I had to wait quite a few years, though, for my first introduction to true Sri Lankan food.

Daily grind: An expert's guide to making the perfect cup of coffee

Sat, 18 May 2013 23:00:00 GMT

If you thought that making a cup of coffee simply involved a teaspoon of instant and a splash of milk, wake up and smell the proverbial! The 14th World Barista Championship takes place this week, and here we provide an expert guide to perking up, courtesy of Ryan Cross of Ristretto Roasters in Portland, Oregon

Anthony Rose: After the fanfare, has Vin de France delivered?

Fri, 17 May 2013 23:00:00 GMT

I had high hopes for the Vin de France designation for table wine when it first burst on to the scene four years ago. A new rule letting producers blend wine from different regions and put the grape variety and vintage on the label gave French producers a chance to say goodbye to plonk and compete with New World brands.

Not a bad bone: Mark Hix cooks with cutlets and ribs

Fri, 17 May 2013 23:00:00 GMT

Now is the moment to get thrifty – and there's no need to be ashamed about it. Buying meat on the bone can be very economical and some of those cheaper cuts that tend to end up in the stock pot or the dog bowl should actually be landing on our plates.

Wine: Something for the weekend

Fri, 17 May 2013 23:00:00 GMT

NIGHT IN

Not quite the real thing: Coca-Cola's 'secret formula' is out of the bottle - but can the famous flavour be recreated at home?

Fri, 17 May 2013 18:14:05 GMT

Shoving a carafe into the soda stream, I jump back as brown, fizzy, sticky liquid spurts over the brim and on to my hands, forming a puddle on the worktop. The surface is already a mess. Vials of fragrant essential oils are scattered around carelessly, while a white mound of pure caffeine sits ominously atop of a set of digital scales. I lick my finger. It tastes like Coke.

Not quite the real thing: Coca-Cola's 'secret formula' is out of the bottle but can the famous flavour be recreated at home?

Fri, 17 May 2013 18:14:05 GMT

The 10 Best barbecues

Thu, 16 May 2013 19:00:00 GMT

1. Outback Spectrum 3-Burner

Why bitters are back on the bar: A few little drops pack a big punch in cocktails

Thu, 16 May 2013 18:30:00 GMT

If you happen to have visited a cocktail bar recently, you might have noticed that the forest of spirits has been augmented by a sapling colony of much smaller bottles, often decorated with ornate, old-fashioned labels. These are cocktail bitters, customarily added in minute quantities – usually a drop or two – but making a disproportionate contribution in terms of flavour and aftertaste. In the past year or two, such potent tinctures have become must-have ingredients for top-end bartenders.

On The Menu: Juicy Lucy; British Street Food awards; Ruinart's flowers and champagne; smoked water; Yotam Ottolenghi

Thu, 16 May 2013 18:30:00 GMT

This week I've been eating... A juicy lucy

My Life in Food: Frederick Forster, head chef, Boundary

Thu, 16 May 2013 18:30:00 GMT

Having worked in restaurants in Dubai, Barbados and South Africa, London is now home for Frederick Forster, who has been heading up Boundary Restaurant, in Terence Conran's boutique hotel in East London, since the end of 2012. He has worked with Michelin-starred chefs including Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire and in 2011 was announced Craft Guild National Chef of the Year.

Braising saddles: Did the recent furore scupper sales of horse meat? Neigh, far from it!

Thu, 16 May 2013 18:30:00 GMT

Cooking horse meat for the first time was an interesting affair. It went down well, but was quite sweet. Probably had a bit too much Shergar. No. No! The puns have to stop. Post horse-meat scandal, Britain has made a swift transition from shock, to humour. Now it's time for begrudging acceptance. People eat horse now. Or rather, horses. So you may as well learn how to cook with it, too.

Ooh la la: Bill Granger recreates a meal fit for the glamour of the South of France

Sat, 11 May 2013 23:00:42 GMT

A few years ago, together with Mark Hix, I auctioned my services at a charity event, offering to cook a meal for the highest bidder.

Wines of the week: Valentin Bianchi 'Famiglia Bianchi' Malbec 2010; Ruppertsberger Riesling Kabinett 2012; Vina Albali Rosada Tempranillo

Sat, 11 May 2013 23:00:00 GMT

Sunday lunch

Chris Galvin: The Michelin-starred chef on how he fell in love with French fine dining

Sat, 11 May 2013 23:00:00 GMT

My earliest food memory

Agenda: Bradley Wiggins, The Apprentice, Nymphomaniac and punk, Met Ball-style

Sat, 11 May 2013 23:00:00 GMT

Middle-class problems: FOMO

Spread the word: Mark Hix celebrates the sandwich with some fillings that really thrill

Fri, 10 May 2013 23:00:00 GMT

We've got a 'week' for every food-stuff and type of drink around these days. You could easily get cynical about such PR efforts, but I actually think this is a great thing. It helps to highlight produce and foods that we may well forget about, or have got bored with, like pies and cocktails – not that you should ever get bored with cocktails.

Wine: Something for the weekend

Fri, 10 May 2013 23:00:00 GMT

NIGHT IN

Anthony Rose: 'Is Bordeaux's 2012 vintage a silk purse crafted from a sow's ear?'

Fri, 10 May 2013 23:00:00 GMT

After a topsy-turvy year in the vineyard, the question exercising the mind of Bordeaux and its customers is whether the 2012 vintage is a silk purse crafted from a sow's ear. On two counts. Firstly, was the weather good enough to make 2012 saleable en primeur, ie right now, before the wines are bottled in two years time? And if so, are prices attractive enough to have us reaching for our silk purses?

The 10 Best food festivals

Thu, 09 May 2013 18:45:10 GMT

1. Pembrokeshire Fish Week Festival

The 10 Best food festivals

Thu, 09 May 2013 18:45:10 GMT

1. Pembrokeshire Fish Week Festival

Samuel Muston: On the Menu

Thu, 09 May 2013 16:42:00 GMT

This week I've been eating... Borscht and Blinis

When Henderson’s first opened, meat-free meals were as radical as mini skirts. Fifty years on, the UK’s oldest veggie restaurant is an Edinburgh institution.

Thu, 09 May 2013 16:04:19 GMT

"Meet me at Henderson’s”. Four words that have spoken volumes in Edinburgh and beyond for the past 50 years. 1963 was the year that The Beatles had their first Number One hit, Harold Macmillan resigned as Prime Minister in the wake of the Profumo scandal and Lady Chatterley’s Lover had been outselling The Bible. Henderson’s restaurant was the place to go in the Scottish capital, but certainly not for a SuperMac burger, unless it was made of beans.