‘Tis the season to be jolly, and what better way to do that than indulging in some delicious wines. Now, there’s a certain stigma when it comes to rosé that it should only be enjoyed during the summer, but in actual fact, this couldn’t be further from the truth. Just …

As you have probably gathered, we like to entertain; we love having friends and family around our table. Any occasion is a great reason to try a new recipe or return to that one that never fails. December festivities are an excuse to pull out the china, the fancy wine …

Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.

Like many soups this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling. Roasting the squash adds a richer flavour.

Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.

There is no question that the food in Provence ranks highly in culinary circles for its “farm-to-table” style. The Mediterranean climate and arable soil are favourable towards the popular “eat local” philosophy. Produce found at authentic farmers’ markets follows the seasons, and fresh fruit arrives in waves during the harvest …

Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.

Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth.

Admittedly, it was his mouthwatering food photos and tempting wine pairings on Provence WineZine that first attracted me to David Scott Allen the face (and chef) behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. However, “food porn” alone is not enough to build a lasting friendship (although some …

Contributor blog post by Aixcentric: It’s suddenly very chilly and autumnal so warming dishes are very welcome, and this especially so as it makes use of some of the colourful pumpkins that are brightening market stalls in Aix. For this, I used a shiny red potiron but any sort of …