While the time-honored way of cooking mussels is the Belgians’ love of using white wine, some more contemporary takes have shifted towards substituting with tomatoes in all forms and consistencies, with a few throwing in the chilli for the Asian influence. My happy marriage of these sources of inspiration gives a deeply flavoursome tangy broth […]
Culture Dining out Wine
- by Carmen Price
- 4 Nov 2014
I’m by no means a food critic – or connoisseur of wine – but I relish the opportunity to be a pretender, so I was happy to attend the Supper Club at Adam & Albin Matstudio for an evening of New Zealand wine, Swedish cuisine and hit-or-miss bluffing.