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1) What confection of egg whites and sugar can be French, Italian or Swiss?
2) Which vegetable forms the base of sauce soubise?
3) Which clear Spanish spirit, similar to French marc and Italian grappa, is distilled from the pomace left over from winemaking?
4) Which type of Japanese noodles are often to be found in a tonkotsu – pork bone – broth?
5) Which German brand of confectionery takes its name from its founder, Hans Riegel, and the city of Bonn?
6) What is the first name of both Peter O’Toole’s restaurant critic in the film Ratatouille, and the Swiss chef who was just 28 when he became head chef at The Dorchester in 1975?
7) “Webb’s Wonderful” is a variety of which salad vegetable?
8) Which grape – and the purple-coloured, usually fizzy red wine made from it – is indigenous to the Italian region of Emilia?
9) Which tree resin, often used in desserts and drinks in Turkey and Greece, is also known as the “tears of Chios”?
10) In Rome, you can eat carciofi alla giudia or alla romana: what are they in English?
11) Which herbaceous perennial is famously grown in the “triangle” formed by the West Yorkshire city of Wakefield and the towns of Rothwell and Morley?
12) What term, the German word for a piece of furniture, is used for the lowest level of Germany’s high-quality Prädikat wines?
13) Whose “Feast”, as filmed by Danish director and writer Gabriel Axel, won the Oscar for Best Foreign Language Film in 1987?
14) Feni is a cashew-based spirit made in which Asian country?
15) Which cocktail, first mixed at Shoomaker’s Saloon in Washington DC in the 1880s, is a mix of bourbon, lime and soda?
16) The gold-flecked liqueur Goldschläger is flavoured with which spice?
17) What was the first name of the author of The Art of Cookery Made Plain and Easy, first published in 1747?
18) Butteries, or rowies, are butter-rich rolls originating from which Scottish city?
19) In Sweden, meatballs are traditional served with a jam made from which fruit?
20) Which kind of coffee is simply the Italian word for milk?
