Cooking with wine can get pretty intimidating for first timers. It is a common misconception that it needs to be added right at the beginning, but this only overpowers the rest of the ingredients. “One should only add the wine when the pan is hot, as the wine should evaporate but the flavours should stay,” says Chef, adding that it is most important to choose the right wine for every dish. “For seafood, dry white wine is recommended while red fish tuna cooks well in red wine. For vegetarian dishes, one should cook using sweet white wine as it enhances the flavour of all the vegetables.”

JW Marriott’s Chef Davide Cananzi