SNOWY FOODIE

Love a wine and fine cheese party? Here’s some “Frenchy” tips to make the perfect serve. Alright now we’re are talking about something seriously delectable, but also debateable. How to serve a fine cheese platter? Well, that will depend on your cultural preference, habits and taste. My hubbie will call me a “cheese snob” but in fact I’m more of a “cheese maniac” (or what word you think is best? “addict” “freak” “nut” “fanatic”?). I-love-cheese. I fell into it as a child in Qu

Wine, cheese and spicy maple roasted nuts, a perfect treat to enjoy the moment! Here is a superb snack recipe that most people go “nuts” with when served as a nibble or as part of a grazing board platter. But beware, they are so good, you might not be able to stop…! I always have to keep an eye on them and control the rations by hiding them from the sweet and salty toothed man I live with when these have just been prepared… This combination of nuts that originates from our bo

Inspired by the French Coq au Vin dish, this recipe made with Sauvignon Blanc wine is a sublime and easy-to-make winter meal made with a little twist in a Snowy Foodie way! This traditional French braised dish is a variation of the Boeuf Bourguignon and typically made with red wine. All regions of France have their speciality with different wines so I thought I’d try something with a popular French white wine variety cultivated in Australia and New Zealand, the Sauvignon Blan

Inspired by the traditional Québec style fondue feast, at home, from scratch and for two. First, I have to introduce the concept of this traditional Québec fondue we call a Fondue Chinoise. There are absolutely no Asian ingredients in our version but it has been adapted from the Chinese communal hot-pot feast and the Swiss Bourguignonne fondues. Along with the cheese one, they have been popularized in North America in the 50’s and most people of my generation grew up with the