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Under Pressure by world-famous chef Thomas Keller of The French Laundry, Napa Valley and per se restaurant, New York, explains the sous vide technique that may revolutionise cooking in the next decade »

Barbera has all the hallmarks of food-friendliness – high acid, low to medium tannin, balanced alcohol and usually not too much wood. Find out what goes well with barbera and what isn't so good »

If you like cheese fondue, you will love this dish. It is rich and bright in flavour and goes well with marsanne. I bet you'll cook this combination again and again »

As with viognier, roussanne's food-friendliness is underrated. It matches well with rich shellfish as the texture and ripe fruit bring out the sweet flavours of scallops, crab and lobster. And bring on the butter and cream as this wine can cut through the richness »

This dish illustrates the principle of serving barbera early in the meal with antipasti, pastas and other starter dishes. Chicken liver crostini is a perfect match with the barbera cutting through the richness »