Cobaw Ridge: remote winery challenged by Australia's climate
Biodynamic vineyards and chemicals-free winemaking now defines the house style at Cobaw Ridge, where Syrah, Lagrein, Pinot and Chardonnay express the parched land honestly.
Biodynamic vineyards and chemicals-free winemaking now defines the house style at Cobaw Ridge, where Syrah, Lagrein, Pinot and Chardonnay express the parched land honestly.
The Third Plate is a must read for anyone who dines out, is interested in the farm-to-table development, nose-to-tail eating, for any forward looking chef, a good house wife – anyone who cares about high quality food.
Globally, the so called blue zones were identified as the places where people live longer than elsewhere on Earth. Virtually, La Muse Blue is one of them.
Eating the sea nature at its best. Not heavy sauces, nothing covering the quality of the fish, seafood and vegetables…
An Argentine chef Mauro Colagreco at his restaurant on the border between France and Italy breaks all stereotypes…
Xavier Mathieu seasonally reinvents the Mediterranean cuisine. Textures, colors and nature are his inspiration to recreate the old provençal recipes he knew since he was a child.
Swirling through the French Loire Valley on a bicycle can dilute the guilt one feels on most wine tasting trips. You are not just pouring litres of the Loire wine […]
“The winemaker should touch the wine the less as is possible. I believe, that the nature is expressed the most.” Manuel Rodrigues With a fortunate hands-on experience working on a […]
Art celebrates darkness in its own obscure way and perhaps this is why we need it. Great art mirrors humanity better than reason does. The entire colour palette of emotional […]
Ancient, tested mindfulness practices from the east Meditation can be difficult, too high a hurdle to jump over without collapsing during the time-consuming failing attempts. It reacquires discipline and practice. […]