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My book editor is very sweet-natured but came close to a glare as we dashed for a tube after a meeting that had over-run and I disgracefully failed to jam myself between the closing double-doors. “Zalto,” I muttered apologetically, raising a tatty carrier bag that would have become a temporary door wedge if I’d forced my way on to the tube. ” I repeated again, waving the bag when she failed to look impressed. After years of drinking from them in restaurants and at friends’ houses, I finally cleared space in my glass cupboards (yes, by throwing away glasses – the ones that break are never the ones you want to break) and had just picked up six beautiful... I was not about to risk a set of tube doors closing on £180 worth of almost impossibly light, lead-free crystal handcrafted in Austria. I like the way wine tastes out of Zalto but it’s really the way these glasses feel in your hand that makes them so seductive. The glass is hand-blown, extremely fine, and so light that when you pick up other glasses after holding one, they feel uncomfortably clumsy. In his book The Perfect Meal Oxford psychologist Charles Spence explains how input from our other senses – vision, audition and the somatosensory system (which covers touch, pain, temperature and movement) – can impact on our perception of taste... For instance, tasters with a soft, fresh bread-roll in their hands rate half-stale bread they are eating as being fresher than tasters holding a hard roll. Heavy cutlery increases perceptions of quality. And light glass. I think you would have to say it depended on what glasses you were using and to the best of my knowledge no-one has yet conducted an experiment using Zalto. Zalto are beautiful to look at and they feel finessed, which has the effect of refining the whole drinking experience. They feel so thin as to be dangerously fragile, but the glass and wine accessories guru Daniel Primack likes to prove Zalto are unexpectedly tough by dropping them on the floor – to a Mexican wince from onlookers – and watching them bounce. Not an experiment I shall be repeating at home. The first wine poured into my Zaltos, over dinner with a visiting Australian winemaker, was a Penfolds Cabernet Sauvignon Bin 707 from 1990. The second was a 2004 Trevallon. I was really glad I had bought them. Zalto Universals cost around £30 and are available from EuroCave and The. Source: www.telegraph.co.uk
3 tbsp tomato passata ‘rustica’ ½ tbsp good olive oil 30g (1 ¼ oz) emmental diced 30g (1 ¼ oz) finely sliced parmesan 30g (1 ¼ oz) ricotta basil leaves optional Have ready the collar of a 23cm (9in) cake tin, a baking sheet and a sheet of baking... Cut about 30g (1 ¼ oz) of the mozzarella into 1cm (1/2 in) dice and set aside for the topping. Finely chop the remainder. For the base whiz the cauliflower florets to fine grains in a food processor in batches, then spread these over the base of a steamer in a large saucepan with a little simmering water below. Cover and cook for 15 minutes, then leave until cool enough to handle. Taking a handful of the cauliflower at a time squeeze out as much liquid as possible. Place the cauli in a large bowl, add the beaten egg, finely chopped mozzarella, baking powder and some seasoning and stir to blend. Heat the oven to 200C/180C fan/gas 6 with the unlined baking sheet inside. Place the cake tin collar on the baking paper. Spread the cauliflower mixture inside the collar into a circle, using your fingers to pat it firm. Remove the collar and tidy the edges. Slip the paper and pizza base onto the hot baking sheet and bake for about 25 minutes until lightly coloured. Turn the oven up to 220C/200C fan/gas 7. Combine the passata and olive oil in a small bowl. Thinly spread the pizza base with the tomato mixture leaving a border, then scatter over the diced mozzarella, emmental and parmesan slices, and dot with the ricotta. Continue baking for 10-12 minutes until the rim is a deep gold and the cheese is gooey and bubbling and patched with gold. Eat straightaway (with cutlery rather than in hand as the crust is quite delicate. Add a scattering of basil leaves if wished. Source: www.dailymail.co.uk
DURING the course of next week Jancis Robinson, easily the most influential wine writer in the English-speaking world outside the US, will be visiting the Cape winelands. An irregular visitor to SA (she has judged twice in the past decade at the Old Mutual Trophy Wine Show and has perhaps made a few other trips), she’ll have enough time on this expedition to see first-hand the transformation taking place at the... Undoubtedly the best-informed wine commentator in the world, Robinson does not necessarily have to make an annual pilgrimage to the Cape to keep au fait with what is happening here. An assiduous reader served by countless correspondents and "sources", she is likely to know more about what is happening in any wine-producing region than the head of its generic export body. Unsurprisingly there is an air of eager anticipation among the country’s producers: visits as important as this are rare, and while no one seriously expects that a favourable comment from the doyenne of the wine-writing fraternity will produce... But the palpable excitement is tinged with a commensurate whiff of inadequacy: as if the rich cousin has accepted an invitation to join the family Christmas and suddenly no one is sure if the linen and cutlery will be good enough for the occasion. This, sadly, has been the permanent state of mind of SA’s wine producers since just after our emergence from the protective custody afforded by the era of isolation. Until then — unable to measure our performance in any meaningful way — we were ridiculously gung-ho. We shed that innocence when we were roundly beaten by the Australians in the 1995 SAA Shield. It seems that despite a wealth of international successes since then, we’ve never recovered the confidence needed to transform ourselves from colonial hicks into mainstream producers. Partly this is because it suits the international trade to continue treating us as colonial hicks and partly because we let them define the rules in a way which keeps us in a perpetual state of hickdom. Robinson focuses on whatever is of interest to her readers. This means that the bulk of her notes and comments relate to European — in fact mainly French — wine. Once outside the so-called Old World she devotes her energies to the. Source: www.bdlive.co.za
Heavy cutlery increases perceptions of quality. And light glass? I think you would have to say it depended on what glasses you were using and to the best of my knowledge no-one has yet conducted an experiment using Zalto. Zalto are beautiful to look at
then scatter over the diced mozzarella, emmental and parmesan slices, and dot with the ricotta. Continue baking for 10-12 minutes until the rim is a deep gold and the cheese is gooey and bubbling and patched with gold. Eat straightaway (with
In addition, members of the Regent Seven Seas Cruises loyalty program, Seven Seas Society, who achieved gold status or higher will continue to receive unlimited complimentary Internet access onboard, regardless of suite selection. The cruise line says
Luxury cruise line Regent Seven Seas cut the first steel today, formally starting construction on what it says will be the most luxurious ship in the world. Lofty proclamations aside, the new Seven Seas Explorer is undoubtedly aimed at a top-tier audience.
DURING the course of next week Jancis Robinson, easily the most influential wine writer in the English-speaking world outside the US, will be visiting the Cape winelands. An irregular visitor to SA (she has judged twice in the past decade at the Old