In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny …

Contributor blog post by Jeany Cronk @Mirabeau Wine: Summer’s finally around the corner, yippee, and so alfresco dining and picnics are back on our agendas. I can say without hesitation that a cool bottle of Mirabeau is the perfect partner for all that outdoor activity! I’ve always liked to bring …

Tomato Tarte Tatin starter was so gorgeous on the eye that everyone who came to our Mirabeau lunch was already talking about it before they even sat down. It combines all the delicious flavours of Provence in a super-concentrated way

recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad.

This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – just try to resist!

“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.

Fig Pizza A simple yet stunning creation that is great as an hors d’oeuvre or simple lunch served with a salad. The list of ingredients is small and it takes about 10 minutes to prepare this flavorful dish.

Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a savoury, cold melon soup. Perfect for a starter in the heat of summer, or for lunch.

The pizzaladière is a Provençal variation that combines Italy and Provence in a delicious and very simple dish, using the best ingredients you can. Serve with a salad and enjoy with a glass of Mirabeau Classic Rosé! Bon appetit.

Contributor blog post by Aixcentric: There was a large family party at the weekend and my job was producing lots of salads. The clear crowd pleaser was the Caprese  which is a version of the summer Insalata Caprese, but using winter ingredients, apparently very rich in vitamins C E and K to …