Guess what I have!?!?! 2 Tickets to get into the Good Food and Wine show this Saturday at the CTICC thanks to our friends at computicket.

Want 1?

Tell me, in your best Food Network lingo, what you had for breakfast or lunch or supper. You have till tomorrow 5pm so make it good.

Want extra entries?
Post a picture of said meal with the discription on our facebook page for 1 extra entry
Instagram/ Tweet said meal and include myself (@addtotaste), @Computicket and #ComputicketGFW in the tweet for a 2nd extra entry.

Good luck!

The Winner Are…..



  1. We had an absolute plate-licking dinner at The Leopard last night. Starters was a spicy Moroccan lentil soup served with Greek yoghurt followed by gently poached Seabass with chardonnay, ginger, lemongrass, chili and cream sauce topped with crunchy julienned zucchini and carrots served with steamed basmati rice. What more could our tastebuds ask for?

  2. My lunch today started with a creamy yet spicy Thai chicken soup with coconut milk and lemongrass.
    The main course was vegan burger patties, made with lentils, barley, spinach, chickpeas and corn. They were grilled to perfection and served with a green salad of baby spinach, rocket and baby leaves, topped with grilled courgettes and pumpkin seeds, drizzled with balsamic reduction.

  3. Last night, after a hard days work, I ‘knocked up’ this little meal. Artichoke and scallion dip followed by roast organic chicken accompanied by smashed potatoes and celery root with sour cream and I finished off triumphantly with chocolate-crusted creamy caramel cheesecake (or as I like to call it CCCCC)……..yes I am fibbing, but can’t a girl dream?

  4. In my humble opinion there are a few food combinations that can quite literally change your day, Eggs Benedict being one. So keeping this classic in mind, a few fresh produce changes elevated this already heavenly combo into another dimension, even if I have to say so myself. Elephant garlic rubbed and toasted flatbread topped with soft poached eggs, fresh salmon shavings, crisp asparagus spears and slow-roasted baby rosa-tomatoes garnished with fresh basil and served with zesty lemon and caper Hollandaise sauce on the side. All was well in the world again!

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