This month Eric Hendry offers tips on making vegetable tagine; Jeremy Evrard talks about soft-cheese pairing; and Paul McLoughlin shares ideas on serving artichokes.

Jean-Francois Antony is an affineur (cheese ager) and eleveur de fromages (cheese selector). He and his father Bernard are well known affineurs, with their own caves for ageing and ripening cheese. They are the men behind the famous Antony cheeses that are sold mostly only to Michelin restaurants.

This month David Goodridge gives a suggestion for an appetiser that is sure to impress, and Paul McLoughlin provides a recipe for lamb with Mediterranean influences. While Jeremy Evrard tells us which cheeses are currently in season.

Have you ever wanted to know what goes on behind the kitchen door at a 5-star hotel restaurant? Or how much work goes into one dish? We at WOM not only try to bring you the best dining experiences but also a chance to take a look at the behind-the-scene moments of a dish. In September we ran a competition for five members to win a cooking demonstration and a complimentary lunch at Caprice. It goes without saying that a meal at Caprice is wonderful. Lunching at the chef's table by the kitchen? Heavenly. Doing that with a group of foodies who enjoy a good meal as much as us at WOM? Oh read on.

This month Jeremy Evrard, Paul Lau, and Michael van Warmelo answer your questions.

This month's questions are answered by Jeremy Evrard, David Goodridge and Ashton Hall.

WOM talks to Jeremy Evrard and Taisuke Sato

WOM talks to David Goodridge and Jeremy Evrard