How to surf like a Californian

Terry Kirby selects the best bottles to buy

If you thought that making a cup of coffee simply involved a teaspoon of instant and a splash of milk, wake up and smell the proverbial! The 14th World Barista Championship takes place this week, and here we provide an expert guide to perking up, courtesy of Ryan Cross of Ristretto Roasters in Portland, Oregon

Sri Lankan cuisine is light, sunny, wonderfully spiced – and so easy to cook from scratch. Just as soon as you've broken into the coconut, that is, says Bill Granger.

If you ignore cutlets and ribs, you'll risk missing out on some delicious and easy meals, says our chef.

I had high hopes for the Vin de France designation for table wine when it first burst on to the scene four years ago. A new rule letting producers blend wine from different regions and put the grape variety and vintage on the label gave French producers a chance to say goodbye to plonk and compete with New World brands.

NIGHT IN

Since 1886, the formula has been the subject of fevered speculation, and endless marketing campaigns. So, can the flavour be recreated? We dispatched Will Coldwell to give it a go – and sample the results

Whether you're cooking on gas or are a convert to charcoal we've got the perfect way to cook when the sun is out.

No wonder we're learning to love them again, says Christopher Hirst

'My mum would help us create african dishes – she was my first influence'

Will Coldwell hoofs it to the kitchen.

This week I've been eating... A juicy lucy

Our chef recalls his first visit to the bewitching La Colombe d’Or near Cannes...

Middle-class problems: FOMO