May: What’s been on the menu recently

What we’ve been eating: Carrot Cake

We make our carrot cake with a rich, spiced batter and blended carrots for a natural sweetness. We flavour our cake with mixed spice, led by cinnamon, with warm notes of ginger and allspice. Bringing depth and warmth to each bite. We layer our cake with a sweet-and-tangy cream cheese icing and top it with homemade carrot-and-cream cheese sorbet.

Carrot cake is a comforting classic, originally gaining popularity when carrots were used to naturally sweeten desserts. We keep this balance, allowing the sweetness of the carrots and warmth of the spices to work together.

To finish, we top the cake with frosted walnuts, toasted walnut halves coated in caramelised sugar for a crisp texture and subtle nuttiness, adding a delicate crunch to the final dish.

What we’ve been drinking: Durigutti Proyecto Las Compuertas Criolla Chica

Durigutti Proyecto Las Compuertas Criolla Chica is a fresh, contemporary expression of one of South America’s oldest grape varieties. Produced by brothers Héctor and Pablo Durigutti in Mendoza, the wine reflects their commitment to organic farming, minimal intervention, and showcasing Argentina’s historic vineyards. Sourced from high-altitude vines in Las Compuertas, Luján de Cuyo, the wine is crafted using indigenous yeasts and aged in concrete eggs to preserve purity, freshness, and texture.

On the nose, delicate floral aromas of violets and wild herbs mingle with bright notes of wild strawberry, sour cherry, raspberry, and pomegranate. The palate is light-bodied and vibrant, with lively acidity, silky tannins, and a juicy, refreshing character balanced by subtle mineral complexity. Gentle citrus tones on the finish add elegance and lift.

Lower in alcohol and naturally fresh, Criolla Chica is often compared stylistically to Pinot Noir, Gamay, or Cinsault, making it an approachable yet distinctive red. Its bright energy and soft structure make it especially enjoyable served lightly chilled at 12–14°C.