Kizikuri Tradiciuli: in search of Georgian terroir
by Miquel Hudin | 25-11-2019
The Republic of Georgia report for 2019
by Miquel Hudin | 07-10-2019
There are few countries such as Georgia which are both widely-covered in media, yet still remain incredibly misunderstood. Whether it’s the incorrect attribution to a Ray Charles song in order to be “cutesy” or the... more »
There are few countries such as Georgia which are both widely-covered in... more »
Searching for sparkling in Georgia
by Miquel Hudin | 25-06-2019
Qvevri, or perhaps kvevri? Do-Re-Mi – Ojaleshi 2016
by Miquel Hudin | 24-05-2019
Khikhvi: impossible to say, impossible not to love
by Miquel Hudin | 15-03-2019
When in Georgia researching the book, there were a handful of words I learned immediately: “hello” (gamarjoba), “yes” (ki/kho), “no” (ara), and “thank you” (madloba). “Cheers” (gaumarjos) arrived quickly out of necessity but it was... more »
When in Georgia researching the book, there were a handful of words... more »
Taste the unknown: Lukasi – Usakhelauri 2015
by Miquel Hudin | 09-02-2019
Last chance to submit to the Geoffrey Roberts Award 2018
by Miquel Hudin | 10-09-2018
Georgian wine evolution: Kvevri gold at Decanter Awards
by Miquel Hudin | 04-07-2018
A book review of “Supra – A feast of Georgian cooking”
by Miquel Hudin | 16-12-2017
In my house, the recipes that reign supreme are those of Ottolenghi. They're insanely intimidating at first given the ingredient list, but they're not actually that hard to make. Once you've sourced the ingredients (Yotam... more »
In my house, the recipes that reign supreme are those of Ottolenghi.... more »
