The Saint Wine Julia Child’s Braised Rabbit (from

Julia Child’s Braised Rabbit (from The French Chef Cookbook)

Finally the fruit comes back with watermelon meeting red bartlett pear skins

Dipping your artistic toe back into the world of watercolours

with developed fruit flavours of macerated pear and bruléed pineapple

Cooking your way through the savoury half of the French Chef Cookbook

The Saint Wine Julia Child’s Braised Rabbit (fromAn opulent, generous and perfectly offbeat Viognier, a wine like waking up from the dreamiest slumber to a piece of very, very good news. This wine is charismatic and compelling from the jump, with the kind of nose you could spend the rest of your life contemplating: almondine and intoxicatingly perfumed, but with a savoury, almost sherry esque umami backbone. The palate is a baroque symphony of sweet miso, dried apricot, condensed milk and cognac