Think you know your sabayon from your samphire? Then try these cuklinary conundrums from DOMINI KEMP

1 What is the main ingredient in Brandade?

2 What is a tomalley?

3 Sichuan, Tellicherry and Green are types of what?

4 What plant family does vanilla come from?

5 Name the chef who in recently coined the phrase “nose to tail” eating?

6 Chablis is made from which grape variety?

7 Where did the word carpaccio originate?

9 Name the country and region in which the famous Cloudy Bay winery is situated.

10 What is the literal translation for Mille Feuilles?

11 Where would you find a Parson’s Nose?

12 Cristal is one of the most famous luxury Champagnes. But which company produces it?

13 What is praline made from? (name both ingredients)

14 What does the term Spatlese mean?

15 Roquefort is made from the milk of which animals?

16 What pastry is used to make profiteroles?

17 Name the American wine writer and the magazine he publishes, whose scores can make or break a wine throughout the world.

18 Sidr, Hymettus and Heather are types of what?

19 Bouillabaisse comes from which French city?

20 What wine and what cheese did Leopold Bloom eat in DavyByrne’s?

21 True or false: pineapples contain the enzyme “bromelin” which is so powerful that plantation and cannery workers have to wear rubber gloves to avoid their hands being eaten away?

23 The pomegranate is native to which Middle Eastern country?

24 In what country would you find the Barossa Valley, famous for its rich Shiraz?

25 What two grapes were crossed to create South Africa’s signature grape, Pinotage?

26 What country produces Tokaji?

27 Name 4 cheeses beginning with the letter “C”?

28 Who is the patron saint of wine-growers and vintners?

29 What language does the word “bistro” come from?”

30 How much Champagne does a Jeroboam contain?

FOOD QUIZ

ANSWERS: 1. Salt cod 2. Pale green liver of a lobster 3. Peppercorns 4. Orchid 5. Fergus Henderson 6. Chardonnay 7. A renaissance printer called Carpaccio who used a beef red colour in his work. 8. Saffron 9. New Zealand, Marlborough 10. Thousand leaves 11. A chicken or turkey 12. Louis Roederer 13. Sugar, almonds 14. Literally “late harvest” – grapes that were gathered at full ripeness. it is used on bottles of german wine, tradtionally medium-dry, but nowadays often dry 15. Sheep 16. Choux 17. Robert Parker, the wine advocate 18. Honey 19. Marseilles 20. Burgundy and gorgonzola 21. True 22. Samuel Johnson 23. Iran 24. Australia 25. Pinot noir and cinsaut (cinsault permitted) 26. Hungary 27. Camembert, Cheshire, cheddar, comte, cantal, cooleeney 28. St Vincent 29. The Russian word “bystro” 30. Four bottles or three litres