Ahead of the summer party season, Alan Kingsbury catches up with the latest on three of the best selling New World wine brands.

Basically you could call it a Cafetiere that you can drink directly from. Add coffee to the main jug, then add your (off the boil water, because boiling water kills coffee). Wait a few minutes then press down the inner sleeve which has a bottom made up of a fine strainer. When the sleeve is fully depressed it contains your drinkable coffee with the grounds safely on the other side.

We spoke to four very different kinds of cooks to see what they made of the Lurpak Cook’s range in their kitchens.

Italian wine producers Masi use the traditional ‘appassimento’ technique to make wines from grapes that have been laid out to dry on racks over the winter months. We try some of their ‘modern wines with an ancient heart’ and discover some very food friendly personalities.

It’s the start of National Vegetarian Week and the Hyatt Regency London is celebrating with a Taste of Vegan Earth menu designed and cooked by LA chef and health guru, Ali Parvinjah.

£1 fish, £1 fish. Nope, you’re not on a fish stall in east London’s Queen’s market, in fact, quite the opposite. Today is the 200th anniversary of the Norwegian Constitution and, to celebrate Norway day, Britain’s biggest seafood trading partner celebrated with a seafood feast in the candy-pink, high-ceilinged salons of The Ritz Hotel and shipped over 16 tonnes of cod so that 99 fryers across the UK can serve 99p fish and chips.

Emma wandered into Wedgwood’s Soho secret garden to try their teas through the ages for the launch of their Taste of History range.

Maille have created three new mustards to usher in spring and summer and they are fit for a king, at least they are if the name is anything to go by.

A new range of drinks with zero calories, zero carbs, zero bad stuff and zero guilt. 

Foodepedia writer Douglas Blyde rises to the challenge of cooking us an ‘adventurous dinner’ using Lurpak’s new Cook’s Range