The Wine Stig - February 2012
‘Some say he has a passion for the gourmet life…some say his palate is as sharp as a razor!...We just know him as THE WINE STIG.’
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Rabbit pie
Gower businessman Mark Mead persuades us to eat more rabbit with his delicious recipe for home made rabbit pie
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Culinary Causerie - February 2012
Calling all Turophiles……….
Are you one of those criminals who buy cheese in the supermarket and bungs it in the fridge straightaway? Do you eat it while it is still cold? Is your Camembert chalky, your Dolcelatte dull and your cheddar hard and tasteless?
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Christmas Eve in Portugal
Christmas is done a bit differently in Portugal...
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Culinary Causarie - December 2011
Just what is.. Umami...anyway?
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The Wine Stig - Essential Christmas Wines
As Christmas comes around again I would like to tempt you with a couple of ideas from the time you arise on Christmas Day, whether it is at 5am to the excited cries of the young ones, “Santa’s been!!” or at a more sophisticated time. There is no better way to start the festivities than with a glass of bubbly.
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Sam's Dish for December - Venson Steaks...
Venison, like all game is in season now and readily available from butchers and supermarkets. Treat it just as you would lean beef. It has very little fat and is ideal for those watching the fat content of their food.
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Stellar Sportsmen – Stellar Restaurant
At last it has happened. A new restaurant has disdained the dreadful and dated ‘minimal’ look. It has refused to sport ghastly cubes of vinyl seating. It has eschewed all nasty little attempts to be trendy. It is the graceful and rather splendid new Sosban restaurant in Llanelli.
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The Wine Stig - November 2011
This month I am featuring a wine that is difficult to pronounce and easy to drink - Gewurztraminer!
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Sam's Dish of the Month... Chump of lamb with cockles
Lamb is a great favourite in our house, especially chops, so when Sam turned up with this chump of lamb I was surprised to find it was a boneless piece of meat perfectly proportioned for one serving.
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Culinary Causerie - October 2011
Welcome to Town - if you’re game for posh nosh!
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Sam’s dish of the month - Oct 11
Sam’s dish of the month
King prawn with crab, mango and apple
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The Wine Stig - Chateau du Seuil
‘Some say he has a passion for the gourmet life…some say his palate is as sharp as a razor!...We just know him as THE WINE STIG.’
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Daytime delights
This month our culinary gossip has been initiated by our network of informers with ears close to the ground.
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Sam's Dish of the Month - Breast of duck with wild mushrooms, shallots and garlic
Duck is readily available from your butcher or supermarket these days and the breasts are ideal as they can be cooked quickly – making them an ideal dinner party dish.
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Culinary Causerie
Great food is sometimes found where you least expect it - this month we discover superior Mediterreanan cuisine in Neath and a cosy afternoon tea in Killay.
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The Wine Stig - Prosecco
‘Some say he has a passion for the gourmet life…some say his palate is as sharp as a razor!...We just know him as THE WINE STIG.’
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Sam's Dish of the Month - Salmon with Noodles, Ginger and Chilli
Whilst we want to preserve the delicate flavour of wild salmon, sometimes we want to give it a bit of a kick.
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Learn to Cook with Chris Keenan
Chris Keenan works his magic – learn to cook with the master...
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Culinary Causerie
Culinary Causerie takes in Fairyhill and Rhossili, via Oystermouth and Bryn y mor Roads.
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Sam's Dish of the Month - Mussels with Chorizo
This month’s recipe is an ideal supper dish or light lunch. The bread is really very simple to make with or without a bread making machine. Forget all about eating shellfish when there is an ‘r’ in the month – mussels are commercially grown now and are great all year round.
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Sam's Ham Hock Terrine
A terrine is an excellent dish to have in your fridge ready for impromptu entertaining. It makes a delicious light lunch or can be served as a starter. I like to serve it with soda bread – this is such a simple bread to make and doesn’t require proving.
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Fresh Tuna Nicoise
This month’s recipe calls for the freshest ingredients available. Tuna steaks are available from your fishmonger – get him to cut thick steaks for this dish as it needs only to be seared and served rare
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Maes yr Haf – Second time round
Maes yr Haf, the well-known restaurant with rooms in Parkmill, Gower has reopened under new ownership. I am pleased to be able to report that it is still a pleasant restaurant in a pleasant setting with quite exceptional food. Not everybody can distinguish between pretentiousness and genuine sophistication.
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October 2010 - Dish of the Month
Cassoulet with duck breast
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TwoCann - Café-bar
TwoCann Café-bar
Urban chic in the docks
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The Dolphin Inn, Llanrhidian
The Dolphin Inn, Llanrhidian
A truly local pub
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Pant y Gwydr Restaurant
French and fabulous in Oxford Street
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Cod Loin with Chorizo Tomatoes and Basil
The subtle flavour of the cod is a perfect foil for the spiciness of the chorizo; combined with the cherry tomatoes and basil this dish is perfect for a light lunch.
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Summer Recipes
This month Angela shares with us some of her favourite summer recipes using the fruits of her labours
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