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Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.


I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.

Red Onion Confit With Maple Syrup And Bourbon


I haven't used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.