Illustration by Ingram Pinn of two competing rowing teams ©Ingram Pinn Jancis Robinson 7:20pm

The wine race

The Oxford v Cambridge wine tasting is an extraordinary match – held well before the Boat Race but taken just as seriously

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 plate of salambôs ©Andy Sewell Rowley Leigh from RECIPES 7:21pm

Recipe: salambôs, or caramel cream puffs

Profiteroles are the most obvious way to serve choux buns but Rowley Leigh prefers salambôs with a simple caramel top and a good cream filling

La Fromagerie 7:35pm

Five of the best: French cheeses

Hard or nutty? Runny or mouldy? Whatever your preference, one of these Gallic greats is bound to please

Rolled fruit cookies ©Roberto Frankenberg RECIPES 7:37pm

The Paris baker: rolled fruit cookies (rugelach)

Fill these rolled fruit cookies, a common sight in New York, with whatever treats you fancy

Illustration of a restaurant that is all about the chef, and its corollary, by Richard Allen ©Richard Allen RESTAURANTS 7:19pm

Everything but the chef

Should a restaurant be about personality – or strategy, design, clientele? All of the above are crucial, says Tim Hayward

More Rowley Leigh recipes

Pineapple upside-down cake ©Andy Sewell

Pineapple upside-down cake

chickpea soup ©Andy Sewell

Pasta e ceci – chickpea soup

restaurant reviews
The enticing decor of Kimchee Nicholas Lander from RESTAURANTS 7:35pm

Kimchee, London

From market stall to high-street hit: Dong Hyun Kim’s Kimchee is serving more than 800 customers a day

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

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recipe slideshow

A plate of salambôs ©Andy Sewell Rowley Leigh’s salambôs, or caramel cream puffs

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