Chocolate – the spicy but bitter Mayan 'drink of the Gods' – was first brought to Europe by the Spanish in the 16th century, and soon became a favoured drink. Who would have thought that one day it would look and taste like this?

We cook with heat all the time - no problem. Why then can't we cook with cold, suggests Ferran Adria, the master chef behind elBulli, the best restaurant in the world.

In the view of one of Australia's leading sommeliers, Joseph Burton – formerly of The Source at MONA – we in Australia are at a significant disadvantage when it comes to understanding wine style in the global context. Spanish wines ease the transition »

Wine Director of famous Melbourne restaurant Vue de Monde shares his passion for a little-known Spanish wine region, Ribeira Sacra, whose wines amazed him »

Part travelogue, part recipe book, Sherryis an essential read for wine professionals and drink enthusiasts alike »