Objective Foodie

Herdwick lamb, caramelised onions, pickled onions, baby potatoes. And some Priorat from Bobet, we would give it some more time to rest, but it's already outstanding.

Short ribs à la bourguignone. With some roasted Ratte potatoes.

Orange wines are not put through a long ageing process, but they do become more complex with time. Try Radikon or Gravner, probably the best out there. With 10 years they become unbelievably good. The name orange comes from the amber colour it develops during the fermentation. White grapes are left to macerate with their skins, which leach their colour (and tannins!) to the juice. All red wines are produced like this too. If skin contact is reduced in reds, it can yield lighter wines or rosés.

Avocado tempura and fennel leaves.

It works very well, in moderation, of course. They bring a nice floral aspect to it that we really like.

After few attempts, it looks like we have managed to make our perfect tart. We were inspired by Conticini's orange tart. The tart has a thin layer of blood orange confiture, blood orange curd and it's covered with an orange gel. Lemon thyme as garnish. We sprinkled some crushed pink peppercorns to serve. It worked surprisingly well!

Trofie are great, @shain. We haven't tried making them ourselves, but it sounds like a nice project!

It's really delicious too. Try to find very fresh and healthy looking sweet basil. Ligurian varieties would be ideal. For 2 large servings (240g of pasta) we have come up with these proportions over time: 1 large clove of garlic (microwaved 15s to tone down the pungent notes) Pinch of salt 30g pine nuts (optional: slightly toasted) 50g basil (no stems, makes it stringy) 50g of finely grated Parmigiano Crush to a smooth paste adding each ingredient in that order. You can also blend it, Lingurians would protest, but we don't care. Add some fruity Olive oil until the paste acquires a viscosity and consistency similar to ketchup or mayonnaise. Arbequina or cornicabra olive oils work perfectly if you can't find any Ligurian one. Their green colour also intensifies the colour of the pesto naturally.

More pasta today. Trofie e pesto with Szepsy's Furmint.

Spaghetti alla carbonara (Pastificio dei Campi's pasta is outstanding) and a Slovenian sparkling wine with a long ageing on the lees. Similar to a Franciacorta.

Yesterday, we had a simple dinner to have enough space for this rhubarb and almond tart. We followed a recipe from P. Conticini .

Adapted from Kenji Lopez, the recipe for buttermilk pancakes with tonka bean mascarpone, pears and agave syrup.

New England style hot dog bun with wild boar sausage, aioli and pickles. The recipe is from King's Arthur website, it's probably one of the best hot dog buns that we have ever tried.

Roast sea bass, three-flavoured sauce and a Swedish ice cider.

Fish tacos with skate a la veracruzana (sauce from Veracruz made with tomato, capers, olives , marjoram, thyme, cinnamon, pickled chiles) and homemade tortillas. Accompanied with Guiberteau's Saumur. Chenin Blanc at its best. Honeysuckles, lemon, green apples.

We had a traditional Spanish stew from Asturias - fabada. Long cooked white beans with smoked bacon, spicy chorizo and smoked Asturias morcilla (black pudding). As a pairing, one of the revelations from Argentina these last years, old-vine Semillon from Río Negro, Patagonia. Perfumed with flowers, waxy and very high acid.

Burger with radicchio, figs, blue cheese and winter tomato. The Cuvée Lapierre is so delicious when young. Bright, juicy and with lots of concentration.

Yes, that's right. I recall my grandma preparing a pasta with cottage cheese and brown butter very often when I was a kid. There is also another very popular sweet pasta dish which consists of small, flat, square pasta coated in poppy seed paste with honey, cinnamon and almonds ('Łazanki z makiem'). However this dish is more common in the region of Silesia (south of Poland), especially during Christmas.

Absolutely. They manage the ripeness of the fruit very well, always preserving the acidity. I have always been impressed by how Bordelais their Cabs/Merlot feel while using American oak.

For us, the tonka bean have a aromas of vanilla, almonds (almost like marzipan), spices (cinnamon, clove). Peppermint sounds a bit unusual. We think that the best way is to grate the beans on a microplane.

Steak, ale and stilton pie with confit potatoes; all from Quality Chop House in London. Paired with a fruity Zinfandel from Sonoma. Ridge's wines are always elegant.

Today's dinner: beef burgers with spinach, pickle cucumber, caramelised red onions, grilled Portobello mushrooms and a spiced plum ketchup. The recipe for the buns is a hybrid of brioche and Japanese milk bread which we adapted from Joshua Weissman.

We are about to make a one on Sunday. We don't have any experience with Galette des Rois yet but we've been doing some research about it. We've found this video which we think it's useful to understand the technique of Galette des Rois La galette des rois (à la frangipane) - YouTube Also, we think it's important to note that we haven't really seen recipes with puff pastry. The recipes usually call for inverted puff pastry, where layers of dough are encased in layers of butter.

Celeriac and sorrel ravioli, from Alain Passard. Such a simple and elegant flavour combination. Mandolined slices of celeriac, cooked in butter, olive oil and water with a filling of sorrel sautéed in salted butter for a few seconds.

Our favourites are: Torres Iberian Ham (Spanish) San Carlo Lime and Pink Pepper (Italian) Brets Goat's cheese and piment d'espelette (French)