Time to taste the Dingač wines I’ve been writing about. In this blind tasting of eight reds from the Pelješac Peninsula, the winners may not be the ones you expect!
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Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives.
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Join me on my visits to three of the most famous wineries on the Pelješac Peninsula: Korta Katarina, Grgić, and Matuško.
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The Pelješac Peninsula, the Plavac Mali grape varietal, and the Dingač micro-region. Plus a few wineries.
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Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.
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Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.
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A podcast on French radio, a trip to Slovenia, and some spring recipes to rediscover while I take a short break.
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A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.
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My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.
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Located in Šibenik, Pelegrini was one of the first restaurants in Croatia to receive a Michelin star. Discover some of chef Rudi Štefan’s dishes.