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In Praise Of Sake 清酒的進擊, Rachel Duffell
In Praise Of Sake 清酒的進擊, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From the tables of Hong Kong to Europe, North America and beyond, the traditional Japanese rice wine is increasingly being accepted as an enjoyable and versatile accompaniment to food, and not simply for dishes from the beverage’s Asian homeland.
在香港、歐洲、北美以至世界各地，日本傳統米酒不僅越來越受歡迎，更被視為與各地菜式配搭的佳品，不再局限於亞洲菜式。
Natural Pairing 天生一對, Robin Lynam
Natural Pairing 天生一對, Robin Lynam
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.
今天，酒莊與餐廳相輔相成的潛力已顯而易見，以致近年才流行的酒莊餐廳如雨後春筍般發展，並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。
One For The Team 美酒佳餚, Kate Whitehead
One For The Team 美酒佳餚, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice.
談到亞洲菜如何配搭葡萄酒，李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得。
Pair Game 天作之合
AMBROSIA 客道 : The Magazine of The International Culinary Institute
To combine wine and food with finesse is a skill that can take decades to acquire. Master of wine Debra Meiburg teaches some of Hong Kong's most popular oenophile workshops and knows a few helpful shortcuts. But as Daniel Jeffreys discovered, even she finds it challenging to choose a good dining partner for Sauternes, one of the most complex and perplexing creations of viticulture.
將美食與美酒完美結合，達至和諧相容，是門高深的技巧，即使花上數十年來鑽研，亦不為過。葡萄酒大師Debra Meiburg深諳此道，她在香港舉辦了一系列品酒工作坊，深受愛酒人士的青睞。不過，即便是對她而言，要為秉性奇特、口感複雜的梭甸甜酒(Sauternes)找到相襯的菜餚也絕非易事。