Lausanne, Switzerland – A short note to explain my near-silence: it’s been a very busy summer in terms of wine, and the results of this will soon start to surface here, but right now I’m tied up with the new Swiss Wine Guide, second edition of the English version (it also comes out in French […]
Food & dining
Topping and tailing gooseberries the easy way
Here’s a shortcut a wine grape grower’s wife shared with me, for topping and tailing gooseberries. We use them in jam and pies, both of which I love, but it’s always seemed unfair to me that you first get pricked by the thorns and then you have the tedious job of topping and tailing them. […]
Migros opts for more organic bread grains
Swiss food news Zurich, Switzerland (GenevaLunch.com) – Switzerland’s largest supermarket chain, Migros, will increase by one-third its purchases of Swiss Integrated Production grains for bread at the 2011 harvest, significantly increasing its use of near-organic grains. Integrated Production (IP, or PI in French) is a label that covers a set of very high standards followed […]
Eat-me-now apricots brighten Valais roadsides
By Ellen Wallace Saillon, Switzerland (GenevaLunch.com) – There are dozens of good reasons to go to canton Valais right now, starting with temperatures that fall one degree for every 200 metres or so of altitude in the Alps. But the best reason for the next week to 10 days is apricots, fully ripe now, with […]
It’s heat wave season – think mint!
Three great ways to cool down with fresh mint By Gillian Rogers Known in Greek mythology as the herb of hospitality, nothing cools and refreshes quite like fresh mint. Mojitos, lemonade, and granitas anyone? Fresh mint granita 2 cups of water 1 cup chopped mint leaves (spearmint works well) 1/2 cup sugar 2 tablespoons lemon […]