An illustration by Ingram Pinn of a sign pointing to Caves du Château Rayas. ©Ingram Pinn Jancis Robinson Mar 1, 2013

Château-not-so-neuf

The greatest shock is how pure and fresh the wines are that come out of Rayas’ dusty, cobwebby containers

On the menu...

The wild style
Helena Rizzo
From a giant Amazonian fish to Atlantic forest fruits, the ingredients in São Paulo’s best kitchens are hard to find
– Joe Leahy
Five of the best: Brazilian wines
Candiota, in Campanha
Luiz Horta’s personal picks, encompassing both cutting-edge new wineries and some well-established vineyards
A photo of a burger ©Rick Pushinsky Mar 1, 2013

The taste test: shop-bought burgers

What were we looking for? The genuine taste of beef rather than the deadening thud of unidentified meat

Pineapple upside-down cake ©Andy Sewell RECIPES Mar 1, 2013

Recipe: pineapple upside-down cake

Fresh pineapple has a bit more acidity to counterbalance the sweetness of the cake and caramel

A plateful at Poppies RESTAURANTS Mar 1, 2013

Five of the best: fish and chips in London

The superior ‘chippie’ may not always look the part – but it’s the fresh fish, fluffy chips and crisp batter that count

beef balti ©Mike Cooper RECIPES Mar 1, 2013

The trend: a Brindian empire

Chef Atul Kochhar’s new compendium of curries includes British-born classics. But our love affair with Indian food now goes well beyond chicken tikka masala

More Rowley Leigh recipes

chickpea soup ©Andy Sewell

Pasta e ceci – chickpea soup

mussels ©Andy Sewell

Mussels and chips

restaurant reviews
René (left) and Maxime Meilleur at La Bouitte Nicholas Lander from RESTAURANTS Mar 1, 2013

Hotel-Restaurant La Bouitte, Savoie

Sitting at table two would have proved exciting just for the views

Coya exemplifies London’s love of new flavours Nicholas Lander from RESTAURANTS Feb 22, 2013

London: our culinary capital

‘Head to east London on your next visit, I urged my audience of New Yorkers’

Tim Hughes ©Charlie Bibby RESTAURANTS Feb 15, 2013

J. Sheekey, London

‘I jotted down the possible reasons that this restaurant could take £35,000 on a single day’

Singaporean chef with one of his signature pot dishes ©Sean Lee Nicholas Lander from RESTAURANTS Feb 8, 2013

Le Chasseur, Singapore

‘Over the years Andy Lim reckons he has got through 10,000 clay pots – they crack over the charcoal

Beldi Country Club terrace ©Matt Humphrey Nicholas Lander Jan 25, 2013

Warm welcome: Marrakech

As much as the ingredients and distinctive dishes, what really makes eating out in this Moroccan city so memorable are some truly distinctive settings

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Pineapple upside-down cake ©Andy Sewell Rowley Leigh’s pineapple upside-down cake

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